Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries

Addition:
This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of salamanders and rotisseries.
It also states test methods to check those characteristics.
This European Standard only covers type testing.

Großküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen - Salamander und Grillgeräte

Ergänzung:
Diese Europäische Norm legt die Anforderungen an die Bau- und Betriebsweise, bezogen auf die Sicherheit, die rationelle Energienutzung und Kennzeichnung von Salamander und Grill.
Es werden auch Prüfverfahren angegeben, um die Eigenschaften zu überprüfen.
Die Europäische Norm beinhaltet ausschließlich Typprüfungen

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulières - Salamandres et rôtissoires

Cette norme définit les exigences concernant les caractéristiques de construction et de fonctionnement
relatives à la sécurité et à l�utilisation rationnelle de l�énergie et au marquage des salamandres et rôtissoires.
Elle fixe également la technique des essais propres à contrôler ces caractéristiques.
Cette norme ne couvre que les essais de type.

Plinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnji

General Information

Status
Withdrawn
Publication Date
08-May-2007
Withdrawal Date
04-Mar-2014
Current Stage
9960 - Withdrawal effective - Withdrawal
Start Date
05-Mar-2014
Completion Date
05-Mar-2014

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseriesPlinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnjiAppareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulieres - Salamandres et rôtissoiresGroßküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen - Salamander und GrillgeräteTa slovenski standard je istoveten z:EN 203-2-7:2007SIST EN 203-2-7:2007en,fr,de97.040.20Cooking ranges, working tables, ovens and similar appliancesICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI

STANDARDSIST EN 203-2-7:200701-november-2007

EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-7May 2007ICS 97.040.20Supersedes EN 203-2:1995

English VersionGas heated catering equipment - Part 2-7: Specific requirements- Salamanders and rotisseriesAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-7: Exigences particulières -Salamandres et rôtissoiresGroßküchengeräte für gasförmige Brennstoffe - Teil 2-7:Spezifische Anforderungen - Salamander und GrillgeräteThis European Standard was approved by CEN on 13 April 2007.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the CEN Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36

B-1050 Brussels© 2007 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-7:2007: E

EN 203-2-7:2007 (E) 2 Contents Page Foreword..............................................................................................................................................................3 1 Scope......................................................................................................................................................4 2 Normative references............................................................................................................................4 5.3.1.101 Food spillage..................................................................................................................................4 5.3.2 Stability and mechanical safety...........................................................................................................4 5.3.101 Fire safety – Risk of burns....................................................................................................................5 5.3.102 Draining..................................................................................................................................................5 5.3.103 Hygiene...................................................................................................................................................5 6.3.2.1 Protection against risk of fire...............................................................................................................5 6.3.2.2 Protection against risk of burns...........................................................................................................5 6.10 Rational use of energy..........................................................................................................................5 7.4.2.2 Protection against risk of fire...............................................................................................................5 7.4.2.2.101 Temperature of the receptacle for cooking juices and fats.................................................5 7.5.1.1 Thermoelectric flame cut-off device....................................................................................................5 7.6.2.1.101 General test conditions............................................................................................................6 7.8.1 Stability and mechanical safety...........................................................................................................6 9.3.2 Instructions for use and maintenance.................................................................................................6 Annex ZA (informative)

Relationship between this European Standard and the Essential Requirements of EU Directive 90/396/EEC..........................................................................................7

EN 203-2-7:2007 (E) 3 Foreword This document (EN 203-2-7:2007) has been prepared by Technical Committee CEN/TC 106 “Large kitchen appliances using gaseous fuels”, the secretariat of which is held by AFNOR. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by November 2007, and conflicting national standards shall be withdrawn at the latest by December 2008. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essential requirements of EU Directive(s). For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document. This European Standard supersedes EN 203-2:1995, together with EN 203-2-2, EN 203-2-3, EN 203-2-4,

EN 203-2-5, EN 203-2-6, EN 203-2-7, EN 203-2-8, EN 203-2-9, EN 203-2-10 and EN 203-2-11. This standard specifies the safety and rational use of energy requirements and test methods for salamanders and rotisseries. This standard is intended to be used in conjunction with EN 203-1:2005 Gas heated catering equipment – Part 1: General safety rules. This sub-part of part 2 supplements or modifies the corresponding clauses of EN 203-1:2005, so as to convert it into the European Standard for salamanders and rotisseries using gaseous fuels. Where a particular subclause of EN 203-1:2005 is not mentioned in this sub-part of part 2, that subclause applies as far as is reasonable. Where this European Standard states "addition", "modification" or "replacement", the relevant text of EN 203-1:2005 is to be adapted accordingly. Subclauses and figures which are additional to those in EN 203-1:2005 are numbered starting with 101. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EN 203-2-7:2007 (E) 4 1 Scope Addition: This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of salamanders and rotisseries. It also states test methods to check those characteristics. This European Standard only covers type testing. 2 Normative references Addition: EN 203-1:2005, Gas heated catering equipment – Part 1: General safety rul

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