EN 203-1:2014

Gas heated catering equipment - Part 1: General safety rules

This European Standard specifies the general requirements and the constructional and operating characteristics relating to safety ), marking, and the associated test methods for gas heated commercial catering and bakery appliances.
The specific requirements are given in Part 2.
Requirements on materials and parts in contact with food and other sanitary aspects are given in Part 3.
Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard.
This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink.
Only the net calorific value (Hi) and net Wobbe number (Wi) are used.
Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard.
NOTE   This European Standard does not deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with the associated Part 2 (clauses numbering) and to mention that if no Part 2 exists for a specific product, rational use of energy has however to be considered.

Großküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine Sicherheitsanforderungen

Diese Europäische Norm legt die allgemeinen Anforderungen und die Eigenschaften der Bauweise und Bedienung bezüglich Sicherheit ), Kennzeichnung sowie die damit verbundenen Prüfmethoden für Großküchen- und Bäckereigeräte für gasförmige Brennstoffe fest.
Die speziellen Anforderungen sind in den Teilen 2 der Normenreihe festgelegt.
Anforderungen in Bezug auf Materialien und Bauteile in Kontakt mit Lebensmitteln und sonstige hygienische Aspekte sind in Teil 3 festgelegt.
Nur Geräte der Typen A1, A2, A3, B1 und B2, wie in Abschnitt 4 definiert, werden in dieser Europäischen Norm berücksichtigt.
Diese Europäische Norm gilt für alle gewerblichen Koch- und Backgeräte, die Gas für die Zubereitung von Speisen und Getränken verwenden.
Es werden nur die Werte der Wärmebelastung (Hi) und des Wobbeindex (Wi) verwendet.
Im informativen Anhang C sind die wesentlichen Gerätetypen des Anwendungsbereiches dieses Dokuments aufgelistet.
Diese Europäische Norm befasst sich nicht mit der rationellen Energienutzung. Dieser Aspekt wird in 6.10 nur im Zusammenhang mit den angegliederten Teilen 2 (Abschnittsnummerierung) erwähnt. Weiterhin soll darauf hingewiesen werden, dass, sofern kein Teil 2 für ein bestimmtes Produkt vorhanden ist, die rationelle Energienutzung trotzdem berücksichtigt werden muss.

Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécurité

Ce document définit les exigences générales et les caractéristiques de construction et de fonctionnement relatives à la sécurité ), au marquage et les techniques d’essais associées des appareils de cuisson professionnelle et de boulangerie artisanale utilisant les combustibles gazeux.
Les exigences spécifiques sont données dans les parties 2.
Les exigences pour les matériaux et parties en contact avec les denrées alimentaires et autres aspects sanitaires sont données dans la partie 3.
Seuls les appareils des types A1, A2, A3, B1 et B2 définis à l’Article 4, sont étudiés dans cette norme.
Ce document s'applique à tous les appareils de cuisson professionnelle et de boulangerie artisanale utilisant les combustibles gazeux destinés à la préparation et à la cuisson des aliments et des boissons.
Seuls le pouvoir calorifique inférieur (Hi) et l'indice de Wobbe inférieur (Wi) sont utilisés.
L’Annexe C, informative, donne une liste des principaux types d’appareils entrant dans le champ d’application de la présente norme.
Ce document ne traite pas réellement de l’utilisation rationnelle de l’énergie. Cet aspect est mentionné en 6.10 seulement pour la cohérence avec les parties 2 associées (numérotation des paragraphes) et pour rappeler que dans les cas où il n’existe pas de partie 2 pour un produit spécifique, l’utilisation rationnelle de l’énergie doit cependant être considérée.

Plinske naprave za gostinstvo - 1. del: Splošna varnostna pravila

EN 203-1 določa splošne zahteve, konstrukcijske značilnosti in značilnosti delovanja v povezavi z varnostjo, označevanje in povezane preskusne metode za plinske naprave za gostinstvo in peko. Posebne zahteve so obravnavane v 2. delu. Zahteve za materiale in dele v stiku s hrano ter drugi sanitarni vidiki so obravnavani v 3. delu. Ta evropski standard obravnava samo naprave tipa A1, A2, A3, B1 in B2 iz točke 4. Ta evropski standard velja za vse profesionalne naprave za gostinstvo in peko, ki za pripravo hrane in pijače uporabljajo plin. Uporabljata se samo neto kalorična vrednost (Hi) in Wobbejev indeks (Wi). Informativna Priloga C navaja glavne vrste naprav, za katere se začne uporabljati ta evropski standard. Ta evropski standard ne obravnava racionalne rabe energije. Ta vidik je omenjen v točki 6.10 le za zagotavljanje skladnosti s povezanim 2. delom (oštevilčenje točk) in kot opomnik, da je treba upoštevati racionalno rabo energije, če za določen izdelek ne obstaja 2. del.

General Information

• Status: Withdrawn
• Publication Date: 25-Feb-2014
• Withdrawal Date: 21-Dec-2021
• 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
• Completion Date: 22-Dec-2021
• 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 203-1:2014 - Gas heated catering equipment - Part 1: General safety rules

Relations

• Replaces: EN 203-1:2005+A1:2008 - Gas heated catering equipment - Part 1: General safety rules
• Effective Date: 08-Jun-2022
• Replaced By: EN 203-1:2021 - Gas heated catering equipment - Part 1: General safety requirements
• Effective Date: 29-Dec-2021
• Corrected By: EN 203-1:2014/AC:2016 - Gas heated catering equipment - Part 1: General safety rules
• Effective Date: 08-Jun-2022

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Plinske naprave za gostinstvo - 1. del: Splošna varnostna pravilaGroßküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine SicherheitsanforderungenAppareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécuritéGas heated catering equipment - Part 1: General safety rules97.040.20Cooking ranges, working tables, ovens and similar appliancesICS:Ta slovenski standard je istoveten z:EN 203-1:2014SIST EN 203-1:2014en,fr,de01-julij-2014SIST EN 203-1:2014SLOVENSKI
STANDARDSIST EN 203-1:2006+A1:20081DGRPHãþD

EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 203-1
February 2014 ICS 97.040.20 Supersedes EN 203-1:2005+A1:2008English Version
Gas heated catering equipment - Part 1: General safety rules
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécurité
Großküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine Sicherheitsanforderungen This European Standard was approved by CEN on 13 December 2013.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC 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 translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 203-1:2014 ESIST EN 203-1:2014

Foreword .6 1 Scope .8 2 Normative references .8 3 Terms and definitions .9 3.1 Terminology referring to gases and pressures .9 3.2 General terminology referring to appliance design . 10 3.3 Terminology referring to appliance operation . 15 4 Classification . 17 5 Constructional requirements . 19 5.1 General . 19 5.1.1 Conversion to different gases . 19 5.1.2 Materials and methods of construction . 20 5.1.3 Use, cleaning and maintenance . 21 5.1.4 Gas connections . 21 5.1.5 Soundness . 21 5.1.6 Supply of combustion air and evacuation of combustion products . 22 5.1.7 Flame visibility . 24 5.1.8 Electrical safety. 24 5.1.9 Construction requirements for gas cylinder compartment . 24 5.2 Particular requirements for components in the gas circuit . 25 5.2.1 General . 25 5.2.2 Gas rate control and shut-off device . 25 5.2.3 Auxiliary equipment . 27 5.2.4 Burners . 29 5.2.5 Gas rate adjusters. 29 5.3 Particular requirements . 29 5.3.1 Food spillage . 29 5.3.2 Stability and mechanical safety . 30 5.3.3 Safety from fire risk . 30 5.3.4 Appliances connected to a potable water supply . 30 6 Performance requirements . 30 6.1 Soundness . 30 6.1.1 Soundness of the gas circuit . 30 6.1.2 Soundness of combustion product circuit of type B appliances . 30 6.2 Obtaining the gas rate . 31 6.2.1 Nominal heat input (Qn) . 31 6.2.2 Full calorific rate . 31 6.2.3 Reduced heat input. 31 6.2.4 Ignition burner heat input . 31 6.3 Safety of operation . 31 6.3.1 Burners . 31 6.3.2 Temperature limits . 32 6.3.3 Ignition – cross-lighting - flame stability . 33 6.3.4 Combustion products safety devices for type B11BS appliances . 34 6.3.5 Pre-purge . 34 6.4 Influence of burners on each other. 34 6.5 Auxiliary equipment . 35 6.5.1 Flame shut off device . 35 SIST EN 203-1:2014
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