Gas Heated Catering Equipment - Part 2-4: Specific Requirements - Fryers
Also Known As:
SKU165796481
Published by
Deutsches Institut für Normung
DIN
Publication Date2022-05
Pages CountPages18
The DIN EN 203-2-4 standard serves as a crucial set of guidelines for producers of industrial gas-heated fryers. This standard offers additional requirements for fryers used in commercial catering situations in addition to the standards stated in the EN 203 1:2019 standard.
The standard focuses especially on gas-powered heating systems for fryers. It describes the specifications for design, construction, and performance that these fryers must adhere to. These specifications cover things like the materials used to build the fryer, the safety elements that must be there, and the performance benchmarks that must be met.
Details
History and complementary documents
History
| Descriptors | Catering equipment, Cauldrons, CE marking, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Deep fat fryer, Deep fat fryers, Definitions, Effects, Electric forced convention ovens, Energy consumption, 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, Operational instructions, Operational mode, Ovens (cooking appliances), Performance testing, Pressure, Safety, Specification (approval), Steam baking oven, Structural systems, Testing, Testing conditions, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater |
| ICS Codes | 97.040.20 - Cooking ranges, working tables, ovens and similar appliances |
| Language(s) | English |
| File Size | 1.4 MB |
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