BS EN 203-2-1:2021 PDF Download

For gas-heated catering equipment, specifically open burners and wok burners, the BS EN 203-2-1:2021 standard provides categorization, constructional and performance standards, test conditions, and operational safety. The standard does not apply to class B appliances.

This standard applies to a wide range of hospitality industry participants, including producers of catering equipment, producers of gas stoves, organizations engaged in catering management, commercial kitchens, and installers.

For the proper selection and secure operation of gas-heated catering equipment in commercial kitchens and catering services, BS EN 203-2-1 must be used. The standard offers recommendations for handling potential food spills, mechanical safety, fire prevention, and efficient energy use. A commercial kitchen or catering service that complies with the standard can be established, eliminating risks and enhancing operational effectiveness. Through the sensible use of the energy index (RUI) and its established restrictions, the standard also supports sustainable and energy-efficient practices in the food business.

The 2021 edition of the standard includes updates to the requirements for rational energy use, clarifications on the supply of combustion air and evacuation of combustion products, updates to the abnormal use test, additions to the pan sizes in the tables, deletion of the adjustment of the sequential function control (moved to EN 203-1:2021), and clarifications on the pan to be used for open burners.