EN 203-2-2:2021+A1:2023
(Main)Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
The scope of EN 203-1:2021 applies, with the following addition and modification of the 3rd paragraph:
This document applies to catering, bakery and pizza ovens.
This document applies to gas heated natural and forced convection ovens, multi-function ovens and
atmospheric steaming ovens.
This document does not cover appliances which are specifically designed for use in industrial processes
on industrial premises nor appliances intended to be operated with the door open.
Großküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen - Öfen
Es gilt der Anwendungsbereich von EN 203 1:2021, mit den folgenden Ergänzungen und Änderungen des dritten Absatzes:
Dieses Dokument ist anwendbar für Gastronomie-, Bäckerei- und Pizzaöfen.
Dieses Dokument ist anwendbar für gasbeheizte konventionelle Öfen, Umluftöfen, Multifunktionsöfen und Dampföfen.
Dieses Dokument ist nicht anwendbar für Geräte, die speziell für den industriellen Einsatz in Industrieanlagen konstruiert sind, noch für Geräte, die für den Betrieb mit offener Gerätetür bestimmt sind.
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2: Exigences particulières - Fours
Plinske naprave za gostinstvo - 2-2. del: Posebne zahteve - Pečice (vključno z dopolnilom A1)
Področje uporabe standarda EN 203-1:2021 vključuje naslednji dodatek in spremembo v tretjem odstavku:
Ta dokument se uporablja za pečice v gostinstvu, pekarske pečice in pečice za pico.
Ta dokument se uporablja za plinske pečice z naravnim prenosom toplote, ventilacijske pečice, večnamenske pečice in
atmosferske parne pečice.
Ta dokument ne zajema naprav, ki so posebej zasnovane za industrijsko uporabo v industrijskih prostorih, in naprav, ki se uporabljajo z odprtimi vrati.
General Information
Relations
Overview
EN 203-2-2:2021+A1:2023 is a CEN European Standard that specifies specific safety, construction, performance and testing requirements for gas‑heated catering ovens. It is intended to be used together with EN 203-1:2021 (General safety requirements for gas heated catering equipment) and includes Amendment A1 (2023). The part covers catering, bakery and pizza ovens including natural‑ and forced‑convection, multi‑function and atmospheric steaming ovens, but excludes appliances specifically for industrial process use or those intended to operate with doors open.
Key topics and technical requirements
- Scope and classification: Defines oven types (natural convection, forced convection, multi‑function, bakery ovens) and key terms (usable volume, cooking chamber, steam generator, isolating device).
- Constructional requirements:
- Exhaust/evacuation design for multi‑function ovens so burners (steam generator and hot‑air) cannot adversely influence each other.
- Isolating device to prevent steam entering the gas circuit and affecting gas controls, pressure switches or multifunction controls.
- Requirements for stability, protection of moving parts and locking of removable guards.
- Performance and safety:
- Safety interlocks: forced‑convection burners and air circulation fans must not operate unless doors are closed; temperature control must never override safety devices.
- CO emission limits: combustion functioning shall ensure CO in combustion products does not exceed 0.2 % under specified test conditions for sequential/forced burners and when steam is injected.
- Energy efficiency (RUI):
- Specifies maximum RUI (rational use of energy index) limits tied to usable oven volume, with a distinct, more stringent limit for bakery ovens. (Formula and test method are provided in the standard.)
- Tests and verification:
- Detailed combustion tests (several test conditions for multi‑function direct‑heating ovens), stability and mechanical safety tests, and verification that steam cannot interfere with safety/shut‑off devices.
- Marking, instructions and regulatory linkage:
- Includes marking and user instructions requirements and an informative Annex ZA relating the standard to the essential requirements of EU Regulation (EU) 2016/426.
Practical applications and users
This standard is essential for:
- Manufacturers and designers of commercial and bakery ovens - for product design, safety and CE compliance.
- Test laboratories and certification bodies - to conduct combustion, stability, CO and energy‑use tests.
- Procurement, maintenance and safety engineers in catering, bakery and institutional kitchens - to verify safe operation and energy performance.
- Regulatory and conformity assessment teams - to demonstrate compliance with EU gas appliance requirements.
Related standards
- EN 203-1:2021 (General safety requirements for gas heated catering equipment)
- EN 60335-1 (referenced for certain test probes and mechanical safety aspects)
- Annex ZA of EN 203-2-2 links the standard to Regulation (EU) 2016/426
Keywords: EN 203-2-2, gas heated catering equipment, ovens standard, commercial oven safety, multi-function oven, convection oven, bakery oven, CO emissions, energy efficiency, RUI, CEN.
Frequently Asked Questions
EN 203-2-2:2021+A1:2023 is a standard published by the European Committee for Standardization (CEN). Its full title is "Gas heated catering equipment - Part 2-2: Specific requirements - Ovens". This standard covers: The scope of EN 203-1:2021 applies, with the following addition and modification of the 3rd paragraph: This document applies to catering, bakery and pizza ovens. This document applies to gas heated natural and forced convection ovens, multi-function ovens and atmospheric steaming ovens. This document does not cover appliances which are specifically designed for use in industrial processes on industrial premises nor appliances intended to be operated with the door open.
The scope of EN 203-1:2021 applies, with the following addition and modification of the 3rd paragraph: This document applies to catering, bakery and pizza ovens. This document applies to gas heated natural and forced convection ovens, multi-function ovens and atmospheric steaming ovens. This document does not cover appliances which are specifically designed for use in industrial processes on industrial premises nor appliances intended to be operated with the door open.
EN 203-2-2:2021+A1:2023 is classified under the following ICS (International Classification for Standards) categories: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 203-2-2:2021+A1:2023 has the following relationships with other standards: It is inter standard links to EN 203-2-2:2021. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 203-2-2:2021+A1:2023 is associated with the following European legislation: EU Directives/Regulations: 2016/426; Standardization Mandates: M/595. When a standard is cited in the Official Journal of the European Union, products manufactured in conformity with it benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation.
You can purchase EN 203-2-2:2021+A1:2023 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of CEN standards.
Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2024
Nadomešča:
SIST EN 203-2-2:2022
Plinske naprave za gostinstvo - 2-2. del: Posebne zahteve - Pečice (vključno z
dopolnilom A1)
Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
Großküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen -
Öfen
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2:
Exigences particulières - Fours
Ta slovenski standard je istoveten z: EN 203-2-2:2021+A1:2023
ICS:
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN 203-2-2:2021+A1
EUROPEAN STANDARD
NORME EUROPÉENNE
December 2023
EUROPÄISCHE NORM
ICS 97.040.20 Supersedes EN 203-2-2:2021
English Version
Gas heated catering equipment - Part 2-2: Specific
requirements - Ovens
Appareils de cuisson professionnelle utilisant les Großküchengeräte für gasförmige Brennstoffe - Teil 2-
combustibles gazeux - Partie 2-2: Exigences 2: Spezifische Anforderungen - Öfen
particulières - Fours
This European Standard was approved by CEN on 3 October 2021 and includes Amendment approved by CEN on 11 October
2023.
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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 203-2-2:2021+A1:2023 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
1 Scope . 4
2 Normative references . 4
3 Terms and definitions . 4
4 Classification . 6
5 Constructional requirements . 6
6 Performance requirements . 7
7 Test conditions . 8
8 Marking and instructions . 11
Annex ZA (informative) Relationship between this European Standard and the essential
requirements of Regulation (EU) 2016/426 aimed to be covered . 12
European foreword
This document (EN 203-2-2:2021+A1:2023) 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 June 2024, and conflicting national standards shall be
withdrawn at the latest by June 2024.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes !EN 203-2-2:2021".
This document includes Amendment 1, approved by CEN on 2023-10-11.
The start and finish of text introduced or altered by amendment is indicated in the text by tags !"
This document has been prepared under a Standardization Request 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.
!deleted paragraphs"
This document is used in conjunction with EN 203-1:2021 “Gas heated catering equipment – Part 1:
General safety requirements”. This document specifies particular requirements for ovens.
Where a particular subclause of EN 203-1:2021 is not mentioned in this part 2, the subclause of
EN 203-1:2021 applies as far as is reasonable. Where this document states "addition", "modification" or
"replacement", the relevant text of EN 203-1:2021 is to be adapted accordingly.
Subclauses, Figures and Tables which are additional to those in EN 203-1:2021 are numbered starting
with 101.
Any feedback and questions on this document should be directed to the users’ national standards body.
A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organisations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia,
Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland,
Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of North
Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United
Kingdom.
1 Scope
The scope of EN 203-1:2021 applies, with the following addition and modification of the 3rd paragraph:
This document applies to catering, bakery and pizza ovens.
This document applies to gas heated natural and forced convection ovens, multi-function ovens and
atmospheric steaming ovens.
This document does not cover appliances which are specifically designed for use in industrial processes
on industrial premises nor appliances intended to be operated with the door open.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies
EN 203-1:2021, Gas heated catering equipment - Part 1: General safety requirements
1)
EN 60335-1:2012 , Household and similar electrical appliances - Safety - Part 1: General requirements
3 Terms and definitions
For the purposes of this document, the terms and definitions given in EN 203-1:2021 and the following
apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at https://www.electropedia.org/
Clause 3 of EN 203-1:2021 applies with the following additions:
3.101 Terminology referring to type of appliances
3.101.1
natural convection oven
appliance in which food is cooked in a chamber by natural convection
3.101.2
forced convection oven
appliance equipped with a cooking chamber in which hot air is circulated by means of an electro-
mechanical device
3.101.3
multi-function oven
appliance having several modes of cooking:
— natural convection mode: heating of the cooking chamber by natural convection;
1) As impacted by EN 60335-1:2012/AC:2014, EN 60335-1:2012/A11:2014, EN 60335-1:2012/A13:2017,
EN 60335-1:2012/A1:2019, EN 60335-1:2012/A2:2019 and EN 60335-1:2012/A14:2019.
— hot air mode: heating of the cooking chamber by forced convection;
— steam mode: a steam generator produces steam which is injected into the cooking chamber. The oven
can be used as a steam cooker without pressure;
— mixed mode: combination of the hot-air and steam modes; the hot air is humidified by the steam. The
steam injection can be continuous or intermittent by selection of the operator.
Note 1 to entry: Certain ovens do not have a steam generator. Steam is produced by the injection of water.
3.101.4
bakery oven
oven designed exclusively for cooking bakery products (e.g. bread, cake, pastry, pizza, Danish product,…)
3.101.5
direct heating
food is directly heated by the products of combustion
3.101.6
indirect heating
food is not directly heated by the products of combustion
3.101.7
steam generator
apparatus providing the water vapour used to cook the food
3.101.8
cooking chamber
interior of the oven in which food products are heated or cooked
Note 1 to entry: More than one cooking chamber may be present.
3.101.9
usable volume of a cooking chamber
useful shelf area (shelf or bottom of the chamber) multiplied by the height of the accessible opening
3.101.10
usable volume of an oven
V
sum of the usable volumes of the cooking chamber(s) of the oven
3.101.11
centre of the cooking chamber
geometric centre of the usable volume of the cooking chamber of the oven
3.101.12
shelf support
support designed to receive the cooking shelves and cooking plates
3.101.13
trolley
apparatus allowing the pre-loading of several shelves outside the appliance prior to introduction in the
oven
3.101.14
oven accessory
accessory used for cooking in the oven, supplied with the appliance or as an option (e.g. cooking shelf,
pastry trays, roasting pans, perforated pans, baskets)
3.101.15
isolating device
device permitting the isolation of components of the gas circuit of the appliance (combustion air fan,
pressure switch, multifunction control etc.) of multi-function ovens with direct heating
Note 1 to entry: This device prevents ingress of steam in the gas circuit when the oven is used in the vapour mode.
Note 2 to entry: In the hot air or mixed mode, the isolating device is in the open position to keep clear the injection
of the air gas mixture to the combustion head.
4 Classification
Clause 4 of EN 203-1:2021 applies.
5 Constructional requirements
5.1 General
Shall be according to EN 203-1:2021, 5.1 with the following additions:
5.1.6.101 Evacuation of combustion products for multi-function ovens
Combined combustion products circuits shall be constructed in such a way as to ensure that the burner
of the steam generator and the burner for hot air mode shall not influence each other in any way.
The requirements of EN 203-1:2021, 6.7 shall be fulfilled for separate and combined operations of the
burners.
In the case of multi-function ovens with direct heating if a closing/opening device of the combustion
products circuit exists, its opening shall be controlled and maintained when in hot air mode and mixed
mode. A control device shall be used to ensure that the burner cannot be operated if the evacuation circuit
of the products of combustion is closed.
5.2 Particular requirements for components in the gas circuit
5.2.3 Auxiliary equipment
Shall be according to EN 203-1:2021, 5.2.3 with the following addition:
5.2.3.101 Isolating device for multi-function ovens with direct heating
An isolating device shall be used in order to avoid any contact of steam with the operating and safety
controls of the gas circuit such as gas control, multifunction controls, pressure switches etc.
The correct operation of the isolating device is checked according to 7.8.102.
5.3 Particular requirements
5.3.2 Stability and mechanical safety
Shall be according to EN 203-1:2021, 5.3.2 with the following addition:
Appliances other than those intended to be fixed to the floor shall not tilt when the door(s) is(are) opened
and subjected to a load according to 7.8.1.102.
The forced convection burners, in hot air mode, shall not operate unless the oven door(s) is(are) closed.
The air circulation fan shall not operate unless the door(s) is(are) closed.
If the oven foresees a cooling process with an open door, it shall not be possible to touch the moving parts,
in the test conditions of 7.8.1.
Movable parts (e.g. lever, rotating oven bottom, rotating trolley) accessible by the user, shall be arranged
or enclosed in such way to ensure an appro
...
La norme EN 203-2-2:2021+A1:2023 traite des équipements de catering à gaz, spécifiquement axée sur les exigences particulières des fours. Son périmètre d'application s'étend aux fours de catering, de boulangerie et de pizza, tout en englobant les fours à convection naturelle et forcée, les fours à multifonction et les fours à vapeur atmosphérique. Ce cadre garantit une norme robuste pour la conception et l'utilisation de ces appareils dans le domaine de la restauration. Parmi les forces de cette norme, on note son adaptation aux besoins contemporains des professionnels du secteur de la gastronomie, ce qui en fait un outil essentiel pour garantir la sécurité et la performance des équipements de cuisine. De plus, en excluant les appareils destinés à un usage industriel sur des locaux industriels ou ceux utilisés avec la porte ouverte, la norme recentre ses critères sur les contextes appropriés d'utilisation, augmentant ainsi sa pertinence. La norme EN 203-2-2:2021+A1:2023 se révèle d'une grande utilité pour les fabricants et les utilisateurs d'équipements de cuisson à gaz, en assurant non seulement la conformité technique mais aussi la sécurité des opérations. Sa mise à jour recentrée sur les fours garantit que les acteurs de l'industrie bénéficient des meilleures pratiques en matière de conception et de sécurité, consolidant ainsi leur confiance dans les équipements qu'ils emploient au quotidien.
SIST EN 203-2-2:2022+A1:2024 표준은 가열된 가스 취사 장비에 대한 특정 요구사항을 다루며, 주로 오븐에 초점을 맞추고 있습니다. 이 표준의 범위는 바로 이전 표준 EN 203-1:2021에 적용되는 내용을 기본으로 하면서, 특히 요리, 제과 및 피자 오븐을 포함한 여러 유형의 오븐에 대한 세부 사항을 추가 및 수정하고 있습니다. 이 표준의 강점은 가스 가열 자연 및 강제 대류 오븐, 다기능 오븐, 그리고 대기 증기 오븐을 포함하여 다양한 취사 장비에 대한 구체적인 요구사항을 제공한다는 것입니다. 이는 여러 가지 요리에 맞춘 오븐의 설계 및 안전성을 확보할 수 있도록 도와주며, 소비자 및 업계의 요구에 적절히 대응합니다. 또한, 이 표준은 산업 공정 전용으로 설계된 기기나 문을 열어 둔 상태에서 작동하도록 설계된 기기는 포함하지 않음으로써, 오직 최적의 성능과 안전성을 보장하는 기기에만 집중하고 있습니다. 이러한 표준의 효용성은 특히 상업 환경에서의 안전한 조리 작동을 강화하는 데 있으며, 소비자에게 신뢰를 부여하고 제조업체에게는 기술적 기준을 제공하여 제품 품질을 보장하는 데 중요한 역할을 합니다. EN 203-2-2:2021+A1:2023 표준은 가스 가열 취사 장비에 대한 포괄적인 지침을 마련하여, 요식업계의 발전과 안전성을 촉진하는 데 기여하고 있습니다.
The EN 203-2-2:2021+A1:2023 standard offers a comprehensive framework dedicated to the specific requirements of gas heated catering equipment, particularly focusing on ovens. The scope of this standard extends to various types of ovens, including catering, bakery, and pizza ovens, which underscores its relevance in the culinary industry. By specifically including gas heated natural and forced convection ovens, multi-function ovens, and atmospheric steaming ovens, the document addresses a broad spectrum of equipment vital for modern food preparation. One of the strengths of this standard is its clarity in delineating the appliances it covers, while explicitly excluding those intended for industrial process use or operation with the door open. This distinction is crucial as it ensures that manufacturers and users of gas heated ovens can rely on tailored safety and performance guidelines that directly pertain to their operations in commercial kitchens. The EN 203-2-2:2021+A1:2023 standard reflects an up-to-date approach in setting benchmarks for safety, efficiency, and usability, which are essential factors for all stakeholders in the catering industry. The attention to detail in the standard fosters a reliable basis for compliance and enhances the overall quality of gas heated ovens deployed in professional environments. Furthermore, the standard's continual revisions ensure that it remains aligned with technological advancements and industry needs, making it a vital document for manufacturers, suppliers, and culinary professionals alike. In summary, the EN 203-2-2:2021+A1:2023 standard is pivotal for ensuring safety and performance excellence in gas heated catering ovens, thereby reinforcing its significance in the sector.
Die Norm EN 203-2-2:2021+A1:2023 stellt spezifische Anforderungen an gasbeheizte Cateringgeräte, insbesondere für Öfen, dar. Der Anwendungsbereich dieser Norm ist klar definiert und umfasst Catering-, Back- und Pizzöfen. Hierdurch wird sichergestellt, dass alle relevanten Geräte und Anwendungen abgedeckt sind, die im gastronomischen Bereich zum Einsatz kommen. Ein bedeutender Stärke dieser Norm ist die Fokussierung auf gasbeheizte Öfen, einschließlich natürlicher und erzwungener Konvektion sowie multifunktioneller Öfen. Dies spiegelt die modernen Anforderungen der Gastronomie wider, da solche Geräte oft in professionellen Küchen verwendet werden. Durch die Berücksichtigung von Dampföfen wird ebenfalls auf die steigende Nachfrage nach gesunden Kochmethoden eingegangen. Die Norm enthält spezielle Anforderungen, die die Sicherheit und Effizienz dieser Öfen gewährleisten. Dies ist besonders relevant, da in der Gastronomie die Sicherheit von Geräten von höchster Priorität ist. Auch die Effizienz der Energieverwendung wird durch die Anforderungen an die Gerätesteigerung in den Fokus gerückt, was zu nachhaltigen Betriebskosten und umweltfreundlicheren Lösungen führen kann. Es ist ebenfalls erwähnenswert, dass die Norm nicht für Geräte gilt, die für industrielle Prozesse auf industriellen Flächen entworfen wurden, noch für Geräte, die mit offenem Türbetrieb konzipiert sind. Dadurch wird eine klare Abgrenzung zu anderen Anwendungsbereichen geschaffen und sichergestellt, dass die Norm spezifisch und zielgerichtet für den gastronomischen Einsatz entwickelt wurde. Insgesamt stellt die EN 203-2-2:2021+A1:2023 eine umfassende, relevante und effektive Grundlage für Hersteller und Betreiber von gasbeheizten Cateringöfen dar. Die spezifischen Anforderungen verbessern sowohl die Benutzerfreundlichkeit als auch die Sicherheitsstandards in der Gastronomie.
EN 203-2-2:2021+A1:2023は、ガス加熱調理機器に関する重要な標準であり、特にオーブンに関する具体的な要件を規定しています。この標準の適用範囲は、レストラン、ベーカリー、およびピザオーブンを含むガス加熱の自然および強制対流オーブン、多機能オーブン、そして大気蒸気オーブンにまで及びます。さらに、この文書は、産業プロセス向けに特に設計された機器や、ドアを開けた状態で操作されることを意図した機器には適用されません。 この標準の強みは、その包括的な範囲にあり、業務用の調理機器における安全性と性能の向上を目指しています。特に、様々な調理環境に適合するさまざまなオーブンタイプに関連する要件を明確にしており、ユーザーに信頼性のあるガイドラインを提供しています。また、天然ガスおよび強制対流オーブンに特化しているため、業界における実務的なニーズに応えています。 EN 203-2-2の関連性は、商業厨房での安全性と効率性の向上に不可欠である点にあります。調理機器が進化する中、この標準は、業界の基準に則った製品開発や改良を促進し、最終的には消費者により安全で高性能な調理体験を提供することにつながります。特にガス加熱機器の特定要件に焦点を当てることで、業界の専門家や厨房運営者が品質を確保する手助けをしています。 全体として、EN 203-2-2:2021+A1:2023は、ガス加熱調理機器に関する重要な枠組みを提供し、商業厨房の性能と安全性を向上させるための有用なリソースとなっています。
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