SIST EN 203-2-11:2006
(Main)Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking of commercial gas heated pasta cookers.
Großküchengeräte für gasförmige Brennstoffe - Teil 2-11: Spezifische Anforderungen - Nudelkocher
Ersatz:
Dieses Europäische Norm legt die Prüfverfahren für die Anforderungen an und die Konstruktion und
Arbeitseigenschaften, bezogen auf die Sicherheit, rationelle Energienutzung und Kennzeichnung von
gewerbsmäßigen gasbeheizten Nudelkocher fest.
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-11: Exigences particulieres - Cuiseurs a pâtes
Ajout :
Cette Norme européenne définit les méthodes d’essais et les exigences concernant les caractéristiques de
construction et de fonctionnement relatives a la sécurité, l’utilisation rationnelle de l’énergie et les marquages
des cuiseurs a pâtes a usage professionnel utilisant les combustibles gazeux.
Plinske naprave za gostinstvo – 2-11. del: Posebne zahteve – Kuhalniki za testenine
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookersPlinske naprave za gostinstvo – 2-11. del: Posebne zahteve – Kuhalniki za testenineAppareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-11: Exigences particulieres - Cuiseurs a pâtesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-11: Spezifische Anforderungen - NudelkocherTa slovenski standard je istoveten z:EN 203-2-11:2006SIST EN 203-2-11:2006en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI
STANDARDSIST EN 203-2-11:200601-september-2006
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-11June 2006ICS 97.040.20Supersedes EN 203-2:1995
English VersionGas heated catering equipment - Part 2-11: Specificrequirements - Pasta cookersAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-11: Exigences particulières- Cuiseurs à pâtesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-11:Spezifische Anforderungen - NudelkocherThis 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 203-2-11:2006: E
EN 203-2-11:2006 (E) 2 Contents Page Foreword.3 1 Scope.4 2 Normative references.4 Annex ZA (informative)
Relationship between this European Standard EN 203-2-11 and the Essential Requirements or other provisions of EU Directives.7 Bibliography.9
EN 203-2-11:2006 (E) 3 Foreword This document (EN 203-2-11:2006) 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 December 2006, and conflicting national standards shall be withdrawn at the latest by December 2008. 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 document supersedes EN 203-2:1995. This standard specifies the test method requirements and safety and rational use of energy requirements for pasta cookers. This standard shall be used in conjunction with EN 203-1:2005. This Part 2 supplements or modifies the corresponding clauses of EN 203-1:2005. Where a particular subclause of EN 203-1:2005 is not mentioned in this Part 2, that subclause applies as far as is reasonable. Where this standard states "addition", "modification" or "replacement", the relevant text of EN 203-1:2005 is to be adapted accordingly. Subclauses and figures which are additional to those in EN 203-1:2005 are numbered starting with 101.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: 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.
EN 203-2-11:2006 (E) 4 1 Scope Addition: This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking of commercial gas heated pasta cookers. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. Addition: EN 203-1:2005, Gas heated catering equipment - Part 1: General safety rules EN 1717, Protection against pollution of potable water in water installations and general requirements of
devices to prevent pollution by backflow
3.3.101
pasta cooker appliance designed specifically for cooking pasta products
3.3.102
indicated level permanent mark on the appliance to indicate the maximum liquid level for correct operation
3.3.103 nominal volume Vn manufacturer's declared working volume when filled to the indicated level 5.3.1 Food spillage Addition: The appliance shall be designed in such a way that any overflow during operation shall not cause any dangerous situation to the user. 5.3.2 Stability and mechanical safety Addition: No position of the basket shall be capable of causing any injury to the operator. 6.3.2.2
Protection against burns Addition: The
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