Gas Heated Catering Equipment - Part 2-4: Specific Requirements - Fryers
Also Known As:
A standard that outlines the particular specifications for gas-heated fryers used in commercial catering is DIN EN 203-2-4. The EN 203 1:2019 standard has been expanded by this.
This standard only applies to commercial gas-heated fryers that are utilized in those environments. It lays out the specifications that these fryers must satisfy in order to be safe, effective, and functional.
Manufacturers may guarantee that their gas-heated fryers meet the relevant safety and performance standards, ensuring that they are acceptable for commercial usage, by adhering to this standard. For a variety of factors, including materials, structure, temperature control systems, safety features, and overall performance, it offers guidelines and specifications.
| 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 + German |
| File Size | 2.2 MB |
