BS EN 203-2-2:2021 PDF Download

The classification, building requirements, performance criteria, and test conditions for ovens used in the catering sector are outlined in the standard known as BS EN 203-2-2:2021. It pertains to multi-purpose, atmospheric steaming, and natural and forced convection ovens used in pizza, bakery, and catering enterprises. It does not, however, apply to appliances intended for use in industrial processes or those that are meant to be used with the door open.

The standard is designed for use by oven manufacturers, caterers, commercial kitchen operators, and installers. It outlines particular specifications for ovens to guarantee that they satisfy client needs and take safety in potentially dangerous conditions into account. This covers standards for mechanical security, fire safety, and performance specifications for combustion and energy effectiveness. In order to encourage sustainable and energy-efficient methods in the food business, the standard explicitly addresses the rational use of energy index (RUI).

Buyers can build up commercial kitchens or catering services that are effective, safe, and compliant while reducing risks and enhancing operational efficiency by adopting BS EN 203-2-2. End-users are protected by the standard's rules and security measures from potential hazards and harm to their lives and property. Enhancing acceptability and fostering trust in the good or service is compliance with regulatory requirements, such as the agreement between BS EN 203-2-2 and Regulation (EU) 2016/426 on appliances burning gaseous fuels.

The most recent revision, BS EN 203-2-2:2021, replaces the earlier version from 2006. Definitions have been clarified, stability and mechanical safety requirements have been updated, a performance requirement for shut-off devices in multi-function ovens has been added, the operation of sequential burners has been clarified, and energy efficiency requirements have also been updated. In addition, there are changes and clarifications about computations, marking standards, and directions for tests.