EN 203-2-7:2014

Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries

Addition:
This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries.
It also states test methods to check those characteristics.
This European Standard does not cover rational use of energy.

Großküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen - Salamander und Grillgeräte

Ergänzung:
Diese Europäische Norm legt die Anforderungen an die Bau- und Betriebsweise, bezüglich der Sicherheit und Kennzeichnung von Salamander und Grillgeräten, fest.
Es werden auch Prüfverfahren angegeben, um die Eigenschaften zu überprüfen.
In dieser Europäischen Norm wird die rationelle Energienutzung nicht behandelt.

Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulières - Salamandres et rôtissoires

La présente Norme européenne spécifie les exigences applicables aux caractéristiques de construction et de fonctionnement des salamandres et rôtissoires, en ce qui concerne la sécurité et le marquage des appareils.
Elle fixe également les méthodes d'essai permettant de vérifier ces caractéristiques.
Cette Norme européenne ne couvre pas l’utilisation rationnelle de l’énergie.

Plinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnji

EN 203-2-7 določa konstrukcijske zahteve in značilnosti delovanja v povezavi z varnostjo in označevanjem salamandrov in ražnjev. Prav tako navaja preskusne metode za preverjanje teh značilnosti. Ta evropski standard ne obravnava racionalne rabe energije.

General Information

• Status: Published
• Publication Date: 04-Mar-2014
• 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: 9093 - Decision to confirm - Review Enquiry
• Completion Date: 05-Dec-2019
• 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
• Mandate: M/BC/CEN/89/6 - Standardization request to CEN concerning appliances burning gaseous fuels
• Ref Project: SIST EN 203-2-7:2014 - Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries

Relations

• Replaces: EN 203-2-7:2007 - Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
• Effective Date: 08-Jun-2022
• Revised: prEN 203-2-7 - Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
• Effective Date: 19-Jan-2023

Standards Content (Sample)

SLOVENSKI STANDARD
01-julij-2014
1DGRPHãþD
SIST EN 203-2-7:2007
Plinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnji
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and
rotisseries
Großküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen -
Salamander und Grillgeräte
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 2-7:
Exigences particulières - Salamandres et rôtissoires
Ta slovenski standard je istoveten z: EN 203-2-7:2014
ICS:
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN 203-2-7
NORME EUROPÉENNE
EUROPÄISCHE NORM
March 2014
ICS 97.040.20 Supersedes EN 203-2-7:2007
English Version
Gas heated catering equipment - Part 2-7: Specific requirements
- Salamanders and rotisseries
Appareils de cuisine professionnelle utilisant les Großküchengeräte für gasförmige Brennstoffe - Teil 2-7:
combustibles gazeux - Partie 2-7: Exigences particulières - Spezifische Anforderungen - Salamander und Grillgeräte
Salamandres et rôtissoires
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 Ref. No. EN 203-2-7:2014 E
worldwide for CEN national Members.

Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
5.3.1.101 Food spillage .4
5.3.2 Stability and mechanical safety .4
5.3.101 Fire safety – Risk of burns .5
5.3.102 Draining .5
5.3.103 Hygiene .5
6.3.2.1 Protection against risk of fire .5
6.3.2.2 Protection against risk of burns .5
7.4.2.2 Protection against risk of fire .5
7.4.2.2.101 Temperature of the receptacle for cooking juices and fats .5
7.5.1.1 Thermoelectric flame cut-off device .6
7.6.2.1.101 General test conditions .6
7.8.1 Stability and mechanical safety .6
9.3.2 Instructions for use and maintenance .6
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 2009/142/EC .7

Foreword
This document (EN 203-2-7:2014) 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 September 2014, and conflicting national standards shall be
withdrawn at the latest by September 2014.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN 203-2-7:2007.
This document has been prepared under a mandate 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.
This standard is intended to be used in conjunction with EN 203-1, Gas heated catering equipment — Part 1:
General safety rules.
This sub-part of Part 2 supplements or modifies the corresponding clauses of EN 203-1, so as to convert it
into the European Standard for salamanders and rotisseries using gaseous fuels.
Where a particular subclause of EN 203-1 is not mentioned in this sub-part of Part 2, that subclause applies
as far as is reasonable. Where this European Standard states “addition”, “modification” or “replacement”, the
relevant text of EN 203-1 is to be adapted accordingly.
Subclauses and figures which are additional to those in EN 203-1 are numbered starting with 101.
The main changes compared to the former version are the following:
— addition of a marking relating to the hot surface risk;
— testing method for temperature of the receptacle for cooking juices and fats.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: 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 the United Kingdom.
1 Scope
Addition:
This European Standard specifies requirements for the construction and operating characteristics relating to
the safety and marking of salamanders and rotisseries.
It also states test methods to check those characteristics.
This European Standard does not cover rational use of energy.
2 Normative references
Addition:
EN 203-1:2005+A1:2008, Gas heated catering equipment - Part 1: General safety rules
EN ISO 7010, Graphical symbols - Safety colours and safety signs - Registered safety signs (ISO 7010)
3 Terms and Definitions
Addition:
3.101
salamander
appliance mainly designed to grill, possibly roast alimentary foods or culinary preparations that cook or brown
under a cooking hearth by means of
...