Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners

This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, covered burners, non-enclosed covered burners.
It also states test methods to check those characteristics.
This European Standard only covers type testing.

Großküchengeräte für gasförmige Brennstoffe - Teil 2-1: Spezielle Anforderungen; Offene Kochstellen-Brenner und Wok-Brenner

Ergänzung
Diese Europäische Norm spezifiziert die Anforderungen an die Bau- und Betriebsweise, bezogen auf die Sicherheit, rationelle Energienutzung und Kennzeichnung von gewerbsmäßigen atmosphärischen gasbeheizten offenen Brennern, abgedeckten Brennern und seitlich offenen Brennern.
Ebenso enthält sie die Prüfverfahren, um diese Eigenschaften zu prüfen.
Diese Europäische Norm beinhaltet ausschließlich Typprüfungen.

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-1: Exigences particulières - Brûleurs découverts et woks

Cette norme définit les exigences concernant les caractéristiques de construction et de fonctionnement
relatives à la sécurité, l'utilisation rationnelle de l'énergie et le marquage des brûleurs découverts et des
brûleurs découvert-couverts non enfermés à induction atmosphérique.
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 - 2-1. del: Posebne zahteve - Odprti gorilniki in vok gorilniki

General Information

Status
Withdrawn
Publication Date
11-Oct-2005
Withdrawal Date
16-Dec-2014
Current Stage
9960 - Withdrawal effective - Withdrawal
Completion Date
17-Dec-2014

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Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burnersPlinske naprave za gostinstvo – 2-1. del: Posebne zahteve – Odprti gorilniki in vok gorilnikiAppareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-1: Exigences particulieres - Bruleurs découverts et woksGroßküchengeräte für gasförmige Brennstoffe - Teil 2-1: Spezielle
Anforderungen; Offene Kochstellen-Brenner und Wok-BrennerTa slovenski standard je istoveten z:EN 203-2-1:2005SIST EN 203-2-1:2005en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI
STANDARDSIST EN 203-2-1:200501-december-2005







EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-1October 2005ICS 97.040.20Supersedes EN 203-2:1995
English VersionGas heated catering equipment - Part 2-1: Specific requirements- Open burners and wok burnersAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-1: Exigences particulières -Brûleurs découverts et woksGroßküchengeräte für gasförmige Brennstoffe - Teil 2-1:Spezifische Anforderungen - Offene Brenner und Wok-BrennerThis 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 203-2-1:2005: E



EN 203-2-1:2005 (E) 2 Contents Foreword.3 1 Scope.4 2 Normative references.4 5.1.6 Supply of combustion air and evacuation of combustion products.4 5.3.1 Food spillage.5 5.3.2 Stability and mechanical safety.5 6.10 Rational use of energy.5 6.10.101 Open burners.5 7.1.5.2 Conditions of supply and adjustment of appliances.5 7.4.3 Ignition - cross lighting - flame stability.5 7.4.3.3 Influence of wind and draught.5 Table 101 - Pans to be used according to the heat input of the burner.6 7.4.3.101 Covering of several burners.6 7.6.2.101 Open burners.6 Table 102 - Characteristics of pans required for combustion tests.8 Table 103 - Sampling of combustion products by rings.9 7.6.2.102 Wok burners and covered burners.9 7.6.2.103 Burners with sequential controls.
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