EN 203-2-7:2014
(Main)Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
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
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN 203-2-7:2014
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
SIST EN 203-2-7:2014 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN 203-2-7:2014
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SIST EN 203-2-7:2014
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.
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SIST EN 203-2-7:2014
EN 203-2-7:2014 (E)
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 .
...
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