Gas Heated Catering Equipment - Part 2-1: Specific Requirements - Open Burners and Wok Burners
Also Known As:
The open burner and wok burner types of gas-heated catering equipment are the topic of the DIN EN 203-2-1 standard. The standard specifies standards for various types of burners' design, functionality, and safety features. Labeling standards are also included, as is a discussion of energy efficiency.
The standard outlines test procedures that can be used to confirm the equipment's performance, energy efficiency, and safety. These tests assist in ensuring that the burners meet the requirements for safe operation and effective energy use.
It's vital to remember that the standard only addresses the testing component of the equipment; it does not include equipment manufacturing or installation. This standard aims to create a benchmark for open burners and wok burners used in catering equipment in terms of performance, safety, and energy efficiency.
| Descriptors | Atmospheric, Burners, Catering equipment, Cauldrons, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Deep fat fryer, Definitions, Effects, Electric forced convention ovens, Energy conservations, Energy consumption, Energy economics, Fuels, Gas appliances, Gas cookers, Gas stoves, Gaseous, Gaseous fuels, Gas-powered devices, Heat load, Heat requirement, Heat-up period, Hot air, Hot air device, Hotplates, Industrial economics, Instantaneous water heaters, Kitchen utensils, Monitoring of exhaust gases, Open, Operational mode, Ovens (cooking appliances), Pans, Performance testing, Pressure, Properties, Safety, Safety engineering, Safety requirements, Saucepans, Specification (approval), Steam baking oven, Structural systems, Testing, Testing conditions, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater, Wok, Sockets, Ladles |
| ICS Codes | 97.040.20 - Cooking ranges, working tables, ovens and similar appliances |
| Language(s) | English |
| File Size | 3.1 MB |
