Gas Heated Catering Equipment - Part 1: General Safety Requirements
Also Known As:
For the safe operation and design of gas-heated commercial catering and bakery machines used indoors, refer to the DIN EN 203-1 standard. The standard outlines the specifications for labeling, safety, energy efficiency, and related test procedures. It focuses on devices of kinds A1, A2, A3, B1, and B2 as specified in Clause 4 of the specification.
This standard is applicable to all gas-powered professional cooking, baking, and beverage preparation equipment. To make sure that the requirements for safety and energy efficiency are met, it measures the net calorific value (Hi) and net Wobbe number (Wi). Additional details on the major equipment categories covered by this standard are provided in Annex C. It's important to note that appliances meant for use in cars, carriages, or ships might need to meet extra standards that go beyond the purview of this standard.
| Descriptors | Baking appliances, Burners, Calorific value, Categories, Catering equipment, Characteristics, Classification, Cooking appliances, Cooking equipment, Definitions, Density, Design, Designations, Determinations, Energy conservations, Fuels, Gas appliances, Gas families, Gas stoves, Gas tightness, Gaseous fuels, Gas-powered devices, Ignition devices, Indoors, Kitchen utensils, Marking, Monitoring device, Monitoring of exhaust gases, Operational mode, Operational tests, Properties, Safety, Safety components, Safety engineering, Safety measures, Safety regulations, Safety requirements, Specification (approval), Structural systems, Technical notices, Test gases, Testing, Testing conditions, Trade, Type testing, Impermeability, Freedom from holes, Tightness, Bodies, Energy economics |
| ICS Codes | 97.040.20 - Cooking ranges, working tables, ovens and similar appliances |
| Language(s) | English |
| File Size | 3.0 MB |
