Gas Heated Catering Equipment - Part 2-8: Specific Requirements - Brat Pans and Paëlla Cookers
Also Known As:
The DIN EN 203-2-8 standard focuses primarily on brat pans and paella cookers, two types of gas-heated catering equipment. This standard specifies the precise standards and testing methods that this kind of equipment must adhere to in order to guarantee its performance and safety.
The standard specifies the materials that should be used, the dimensions, and the tolerances that must be adhered to, and it offers instructions for the design and construction of brat pans and paella cookers. It also covers crucial safety issues such as the need for ventilation, gas supply, and igniting systems.
The standard also specifies the precise performance criteria that this catering equipment must meet. This covers elements including heat output, temperature management, and cooking efficiency. In order to determine if brat pans and paella cookers meet the requirements of the standard, testing techniques are also supplied.
| Descriptors | Catering equipment, Cauldrons, CE marking, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Deep fat fryer, Definitions, Effects, Electric forced convention ovens, Energy consumption, Frying pans, Fuels, Gas cookers, Gas technology, Gaseous, Gaseous fuels, Gas-powered devices, Heat requirement, Heat-up period, Hot air, Hot air device, Hotplates, Instantaneous water heaters, Mechanical safety, Operational instructions, Operational mode, Ovens (cooking appliances), Pans, Performance testing, Pressure, Safety, Specification (approval), Steam baking oven, Structural systems, Testing, Testing conditions, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater, Sockets, Ladles |
| ICS Codes | 97.040.20 - Cooking ranges, working tables, ovens and similar appliances |
| Language(s) | English |
| File Size | 276.5 KB |
