Gas Heated Catering Equipment - Part 1: General Safety Rules
Also Known As:
For gas-heated commercial catering and bakery machines, the DIN EN 203-1 standard provides the general criteria, constructional and operating characteristics, safety rules, and associated test methods. Appliances of categories A1, A2, A3, B1, and B2 as defined in Clause 4 are the main subject of this standard. It covers all commercial gas cooking and baking equipment used to prepare food and beverages.
The standard uses the net calorific value (Hi) and net Wobbe number (Wi) for evaluation in addition to type tests. Annex C, which identifies the primary equipment categories covered by this standard, is also included. With the exception of a brief remark in 6.10, this section of the European Standard series EN 203 does not, however, directly address the wise use of energy. This reference is primarily intended to ensure consistency with related Part 2 clause numbers and to remind producers that rational energy consumption should be taken into account even if there isn't a specific Part 2 for a given product.
| Descriptors | Burners, Categories, Catering equipment, Characteristics, Classification, Cooking equipment, Definitions, Design, Designations, Determinations, Gas appliances, Gas families, Gas stoves, Gas tightness, Gaseous fuels, Gas-powered devices, 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, Bodies |
| ICS Codes | 97.040.20 - Cooking ranges, working tables, ovens and similar appliances |
| Language(s) | English |
| File Size | 1.1 MB |
