Gas heated catering equipment - Part 2-2: Specific requirements - Ovens

This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised.
Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard.
This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises.

Großküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen - Backöfen

Diese Europäische Norm legt die Prüfverfahren und die Anforderungen für die Bau- und die Betriebs¬weise bezüglich Sicherheit und rationelle Energienutzung bei gewerblichen gasbeheizten konventionelle Backöfen, Umluftbacköfen, Kombibacköfen und Dampfbacköfen mit und ohne Druckbehaftung fest.
Gewerbliche Bäckereibacköfen mit einer Bodenplatte oder einem Wagen sowie Pizzabacköfen sind ebenfalls durch diese Norm abgedeckt.
Diese Europäische Norm gilt nicht für Geräte, die spezifisch für gewerbliche Zwecke in Betriebsstätten entwickelt wurden.

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2: Exigences particulières - Fours

Ajout :
Cette Norme européenne définit les caractéristiques particulières d’essais et les exigences concernant les
caractéristiques de construction et de fonctionnement relatives à la sécurité et l’utilisation rationnelle de
l’énergie pour les fours à convection naturelle, les fours à air pulsé, les fours multifonctions et les cuiseurs à
vapeur, professionnels, à gaz, atmosphériques ou sous pression.
Les fours de boulangerie artisanale à soles ou à chariot et les fours à pizza sont également concernés par
cette norme.
Cette Norme européenne ne s’applique pas aux appareils conçus spécialement pour une utilisation dans un
processus industriel sur un site industriel.

Plinske naprave za gostinstvo – 2-2. del: Posebne zahteve - Pečice

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9960 - Withdrawal effective - Withdrawal
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EN 203-2-2:2006
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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 2-2: Specific requirements - OvensHAppareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2: Exigences particulieres - FoursGroßküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen - BacköfenTa slovenski standard je istoveten z:EN 203-2-2:2006SIST EN 203-2-2:2006en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI
STANDARDSIST EN 203-2-2:200601-september-2006

English VersionGas heated catering equipment - Part 2-2: Specific requirements- OvensAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-2: Exigences particulières -FoursThis European Standard was approved by CEN on 24 May 2006.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, Romania,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© 2006 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-2:2006: E

EN 203-2-2:2006 (E) 2 Contents Page Foreword .3 1 Scope.4 2 Normative references.4 6.3.101 Sequence of operation.7 6.3.102 Overheat limit device for the cooking chamber.7 6.7 Combustion.7 6.8.1 Stability and mechanical safety.7 6.8.101 Shut off device for multi-function ovens with direct heating.8 6.10 Rational use of energy.8 6.10.101 Ovens other than bakery ovens.8 6.10.102 Bakery ovens.8 7.4.101 Operational sequence.8 7.4.102 Overheat limit of the cooking chamber.8 7.6.101 Combustion (multi-function ovens with direct heat).8 7.8.1 Stability and mechanical safety.9 7.8.101 Safety during opening of the door.9 7.8.102 Isolating control for multi-function ovens with direct heat.9 7.101 Rational use of energy for ovens other than bakery ovens.9 7.102 Rational use of energy for bakery ovens.10 7.103 Calculation of heat loss recovery.10 9.3.2 Instructions for use

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