EN 203-1:2005+A1:2008
(Main + Amendment)Gas heated catering equipment - Part 1: General safety rules
Gas heated catering equipment - Part 1: General safety rules
This document specifies the general requirements and the constructional and operating characteristics relating to safety ), marking, and the associated test methods for gas heated commercial catering and bakery appliances.
The specific requirements are given in Part 2.
Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this document.
This document applies to all professional cooking and bakery appliances using gas for preparing food and drink.
This document covers type tests only, and only the net calorific value (Hi) and net Wobbe number (Wi) are used.
Annex C, informative, lists the main types of equipment entering into the field of application of this document.
NOTE This document does not really deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with associated Part 2 (clauses numbering) and to remind that in case of not any Part 2 exist for a specific product, rational use of energy has however to be considered.
Großküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine Sicherheitsanforderungen
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécurité
Ce document définit les exigences générales et les caractéristiques de construction et de fonctionnement relatives
à la sécurité 1), au marquage et les techniques d’essais associées des appareils de cuisson professionnelle et de
boulangerie artisanale utilisant les combustibles gazeux.
Les exigences spécifiques sont données dans les parties 2.
Seuls les appareils des types A1, A2, A3, B1 et B2 définis à l’article 4, sont étudiés dans cette norme.
Ce document s'applique à tous les appareils de cuisson professionnelle et de boulangerie artisanale utilisant les
combustibles gazeux destinés à la préparation et à la cuisson des aliments et des boissons.
Ce document couvre uniquement les essais de type, et seuls le pouvoir calorifique inférieur (Hi) et l'indice de
Wobbe inférieur (Wi) sont utilisés.
L’Annexe C, informative, donne une liste des principaux types d’appareils entrant dans le champ d’application de la
présente norme.
NOTE Ce document ne traite pas réellement de l’utilisation rationnelle de l’énergie. Cet aspect est mentionné en 6.10
seulement pour la cohérence avec les parties 2 associées (numérotation des paragraphes) et pour rappeler que dans les cas
où il n’existe pas de partie 2 pour un produit spécifique, l’utilisation rationnelle de l’énergie doit cependant être considérée.
Plinske naprave za gostinstvo - 1. del: Splošna varnostna pravila (vključno z dopolnilom A1)
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Großküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine SicherheitsanforderungenAppareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécuritéGas heated catering equipment - Part 1: General safety rules97.040.20Cooking ranges, working tables, ovens and similar appliancesICS:Ta slovenski standard je istoveten z:EN 203-1:2005+A1:2008SIST EN 203-1:2006+A1:2008en01-november-2008SIST EN 203-1:2006+A1:2008SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 203-1:2005+A1
May 2008 ICS 97.040.20 Supersedes EN 203-1:2005 English Version
Gas heated catering equipment - Part 1: General safety rules
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécurité
Großküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine Sicherheitsanforderungen This European Standard was approved by CEN on 21 April 2005 and includes Amendment 1 approved by CEN on 5 March 2008.
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 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 Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36
B-1050 Brussels © 2008 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 203-1:2005+A1:2008: ESIST EN 203-1:2006+A1:2008
National situations.65 Annex B (normative)
Use of symbols on appliances and packaging.67 Annex C (informative)
Trilingual list of appliances in the scope of EN 203-1 and corresponding Part 2.69 Annex D (normative)
Non pneumatic air/gas control devices.70 SIST EN 203-1:2006+A1:2008
Composition of the gas circuit.73 Annex ZA (informative)
Clauses of this European Standard addressing essential requirements or other provisions of EU Directives.75 Bibliography.78
(IEC 60335-1:2001, modified)
1) The term "safety" includes not only the safety of the appliance gas line but also that of the overall cooking appliance during its normal use in catering. SIST EN 203-1:2006+A1:2008
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