EN 203-2-4:2005

Gas heated catering equipment - Part 2-4: Specific requirements - Fryers

This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated fryers.
This European Standard only covers type testing.

Großküchengeräte für gasförmige Brennstoffe - Teil 2-1: Spezielle Anforderungen; Friteusen

Ergänzung:
Diese Europäische Norm spezifiziert die Prüfverfahren und Anforderungen an die Konstruktion und an den Betrieb, bezogen auf die Sicherheit, rationelle Energienutzung und Kennzeichnung von gewerbsmäßigen gasbeheizten Friteusen und Fettbackgeräten.
Diese Europäische Norm beinhaltet ausschließlich Typprüfungen.

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-4: Exigences particulières - Friteuses

Plinske naprave za gostinstvo - 2-4. del: Posebne zahteve - Cvrtniki

General Information

• Status: Withdrawn
• Publication Date: 11-Oct-2005
• Withdrawal Date: 13-Apr-2025
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: CEN/TC 106 - Large kitchen appliances using gaseous fuels
• Drafting Committee: CEN/TC 106/WG 1 - Security
• Current Stage: 9960 - Withdrawal effective - Withdrawal
• Start Date: 22-Dec-2021
• Completion Date: 14-Apr-2025
• Directive: 2009/142/EC - DIRECTIVE 2009/142/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 30 November 2009 relating to appliances burning gaseous fuels
• Directive: 90/396/EEC - Appliances burning gaseous fuels
• Mandate: M/BC/CEN/89/6 - Standardization request to CEN concerning appliances burning gaseous fuels
• Ref Project: SIST EN 203-2-4:2005 - Gas heated catering equipment - Part 2-4: Specific requirements - Fryers

Relations

• Replaces: EN 203-2:1995 - Gas heated catering equipment - Part 2: Rational use of energy
• Effective Date: 22-Dec-2008
• Replaced By: EN 203-2-4:2021 - Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
• Effective Date: 29-Dec-2021

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-4: Specific requirements - FryersPlinske naprave za gostinstvo – 2-4. del: Posebne zahteve – CvrtnikiAppareils de cuisson professionnelle utilisant les combustibles gazeux
- Partie 2-4: Exigences particulieres - FriteusesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-1: Spezielle Anforderungen; FriteusenTa slovenski standard je istoveten z:EN 203-2-4:2005SIST EN 203-2-4:2005en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI
STANDARDSIST EN 203-2-4:200501-december-2005

EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-4October 2005ICS 97.040.20Supersedes EN 203-2:1995
English VersionGas heated catering equipment - Part 2-4: Specific requirements- FryersAppareils de cuisson professionnelle utilisant lescombustibles gazeux
- Partie 2-4: Exigences particulières -FriteusesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-4:Spezifische Anforderungen - FriteusenThis European Standard was approved by CEN on 22 July 2005.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 Central Secretariat 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 Central Secretariat has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, 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© 2005 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-4:2005: E

Clauses of this European Standard EN 203-2-4 addressing essential requirements or other provisions of EU Directives.8

1 Scope Addition This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated fryers.
This European Standard only covers type testing. 2 Normative references Addition EN 203-1:2005, Gas heated catering equipment - Part 1: General safety rules 3.101 fryer single or multi-pan appliance for frying foodstuff in oil or fat at a high temperature in which the foodstuff is submerged 3.102 pressure fryer fryer where the cooking operation is carried out under pressure 3.103 maximum oil level mark to indicate the maximum oil level for safe operation 3.104 minimum oil level mark to indicate the minimum oil level for safe operation 3.105 draining device device for draining the oil or fat. It may be a valve or tap, or an access to a filtering pump system for emptying and/or refilling 3.106 drainage container container to receive the contents of the pan during the drainage operation. It can be fitted with filters to clean the oil or fat 5.1.2 Materials and methods of construction Addition The appliance shall be so designed that it is impossible for bubbling oil or fat to reach or penetrate the burner(s) and/or insulation.
...