Gas Heated Catering Equipment - Part 2-3: Specific Requirements - Boiling Pans
Also Known As:
The technical specifications and test procedures for commercial gas-heated boiling pans are laid out in the DIN EN 203-2-3 standard. The standard focuses on guaranteeing safety, efficient energy use, and accurate equipment labeling. It is significant to note that EN 203-1, which includes general safety guidelines for gas-heated catering equipment, is intended to be used in conjunction with this standard.
The appropriate clauses of EN 203-1 are supplemented or modified by this particular section of the standard, Parts 2–3. It outlines the design and functionality requirements that boiling pans must meet. It also offers test procedures to confirm these traits. By adhering to this standard, gas-heated boiling pans are made to be safe to use, encourage effective energy use, and have clear labels.
| Descriptors | Catering equipment, Cauldrons, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Deep fat fryer, Definitions, Density, Effects, Electric forced convention ovens, Energy conservations, Energy consumption, Energy economics, Fuels, Gas cookers, Gaseous, Gaseous fuels, Gas-fired, Gas-powered devices, Heat requirement, Heat-up period, Hot air, Hot air device, Hotplates, Industrial economics, Instantaneous water heaters, Operational mode, Ovens (cooking appliances), Performance testing, Pressure, Safety, Safety engineering, Safety requirements, Specification (approval), Stability, Steam baking oven, Structural systems, Testing, Testing conditions, Tightness, Tilt, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater, Impermeability, Freedom from holes |
| ICS Codes | 97.040.20 - Cooking ranges, working tables, ovens and similar appliances |
| Language(s) | English |
| File Size | 614.4 KB |
