Gas Heated Catering Equipment - Part 1: General Safety Rules
Also Known As:
The general specifications and constructional features for gas-heated commercial catering and bakery appliances designed for indoor use are laid out in the DIN EN 203-1 standard. The standard emphasizes safety, sensible energy use, and marking, and it also provides related test procedures. Only appliances of classes A1, A2, A3, B1, and B2 as stated in Clause 4 are taken into account.
The standard is applicable to gas-powered professional baking and cooking equipment used to prepare food and beverages. It measures according to the net calorific value (Hi) and net Wobbe number (Wi). An informative summary of the major equipment categories covered by the standard can be found in Annex C.
It is significant to note that extra standards that go beyond the purview of this European Standard may be required for appliances designed for use in automobiles, carriages, or ships.
| Descriptors | Burners, Categories, Catering equipment, Characteristics, Classification, Commercial, Cooking equipment, Definitions, Design, Designations, Determinations, Gas appliances, Gas families, Gas stoves, Gas tightness, Gaseous fuels, Gas-powered devices, Heat load, 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, Wobbe index, Bodies |
| ICS Codes | 97.040.20 - Cooking ranges, working tables, ovens and similar appliances |
| Language(s) | English + German |
| File Size | 3.4 MB |
