EN 203-2-2:2021+A1:2023

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

• Status: Published
• Publication Date: 12-Dec-2023
• 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: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 13-Dec-2023
• Completion Date: 13-Dec-2023
• Directive: 2016/426 - REGULATION (EU) 2016/426 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 9 March 2016 on appliances burning gaseous fuels and repealing Directive 2009/142/EC
• Mandate: M/595 - [C(2023)4789] - Commission Implementing Decision of 20.7.2023 on a standardisation reques as regards gas appliances and fittings in support of Regulation (EU) 2016/426 of the European Parliament and of the Council
• Ref Project: SIST EN 203-2-2:2022+A1:2024 - Gas heated catering equipment - Part 2-2: Specific requirements - Ovens

Relations

• Merged From: EN 203-2-2:2021 - Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
• Effective Date: 18-Oct-2023

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.

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
...