Gas heated catering equipment - Part 2-4: Specific requirements - Fryers

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 fryers.
This European Standard only covers type testing.

Großküchengeräte für gasförmige Brennstoffe - Teil 2-1: Spezielle Anforderungen; Friteusen

Ergänzung:
Diese Europäische Norm spezifiziert die Prüfverfahren und Anforderungen an die Konstruktion und an den Betrieb, bezogen auf die Sicherheit, rationelle Energienutzung und Kennzeichnung von gewerbsmäßigen gasbeheizten Friteusen und Fettbackgeräten.
Diese Europäische Norm beinhaltet ausschließlich Typprüfungen.

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-4: Exigences particulieres - Friteuses

Plinske naprave za gostinstvo - 2-4. del: Posebne zahteve - Cvrtniki

General Information

Status
Withdrawn
Publication Date
30-Nov-2005
Withdrawal Date
13-Mar-2022
Current Stage
9900 - Withdrawal (Adopted Project)
Start Date
11-Mar-2022
Due Date
03-Apr-2022
Completion Date
14-Mar-2022

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-4: Specific requirements - FryersPlinske naprave za gostinstvo – 2-4. del: Posebne zahteve – CvrtnikiAppareils de cuisson professionnelle utilisant les combustibles gazeux

- Partie 2-4: Exigences particulieres - FriteusesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-1: Spezielle Anforderungen; FriteusenTa slovenski standard je istoveten z:EN 203-2-4:2005SIST EN 203-2-4:2005en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI

STANDARDSIST EN 203-2-4:200501-december-2005

EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-4October 2005ICS 97.040.20Supersedes EN 203-2:1995

English VersionGas heated catering equipment - Part 2-4: Specific requirements- FryersAppareils de cuisson professionnelle utilisant lescombustibles gazeux

- Partie 2-4: Exigences particulières -FriteusesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-4:Spezifische Anforderungen - FriteusenThis European Standard was approved by CEN on 22 July 2005.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, 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© 2005 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-4:2005: E

EN 203-2-4:2005 (E) 2 Contents Page Foreword..........................................................................................................................................................3 1 Scope...................................................................................................................................................4 2 Normative references.........................................................................................................................4 5.1.2 Materials and methods of construction............................................................................................4 5.1.2.101 Drainage device...........................................................................................................................5 5.1.2.102 Pump drainage system...............................................................................................................5 5.3.3 Safety risk from fire............................................................................................................................5 6.3.2.101 Temperature regulation...............................................................................................................5 6.3.2.102 Overheat limit device...................................................................................................................5 6.3.2.2 Protection against risks of burns......................................................................................................5 6.3.2.2.101 Front of fryers accessible to the customers........................................................................5 6.8.2.101 Pressurised fryers.......................................................................................................................5 6.10 Rational use of energy........................................................................................................................6 7.4.2.101 Checking of the temperature regulation....................................................................................6 7.4.2.102 Checking of the overheat limit device........................................................................................6 7.101 Rational use of energy........................................................................................................................6 9.2.1 Data plates and labels........................................................................................................................7 9.3.2 Instructions for use and maintenance...............................................................................................7 Annex ZA (informative)

Clauses of this European Standard EN 203-2-4 addressing essential requirements or other provisions of EU Directives..........................................................................8

EN 203-2-4:2005 (E) 3 Foreword This European Standard (EN 203-2-4:2005) 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 April 2006, and conflicting national standards shall be withdrawn at the latest by December 2008. This European Standard 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 European Standard. This European Standard supersedes EN 203-2:1995, together with EN 203-2-1, EN 203-2-2, EN 203-2-3, EN 203-2-5, EN 203-2-6, EN 203-2-7, EN 203-2-8, EN 203-2-9, EN 203-2-10 and EN 203-2-11. This European Standard specifies the safety and rational use of energy requirements for fryers. This European Standard has to be used in conjunction with EN 203-1 Gas Heated Catering Equipment Part 1 - Safety Requirements. This sub-part of part 2 supplements or modifies the corresponding clause of EN 203-1. Where a particular sub-clause of EN 203-1 is not mentioned in this sub-part of part 2, that sub-cause 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. Sub-clauses and figures which are additional to those in EN 203-1 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, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EN 203-2-4:2005 (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 fryers.

This European Standard only covers type testing. 2 Normative references Addition EN 203-1:2005, Gas heated catering equipment - Part 1: General safety rules 3.101 fryer single or multi-pan appliance for frying foodstuff in oil or fat at a high temperature in which the foodstuff is submerged 3.102 pressure fryer fryer where the cooking operation is carried out under pressure 3.103 maximum oil level mark to indicate the maximum oil level for safe operation 3.104 minimum oil level mark to indicate the minimum oil level for safe operation 3.105 draining device device for draining the oil or fat. It may be a valve or tap, or an access to a filtering pump system for emptying and/or refilling 3.106 drainage container container to receive the contents of the pan during the drainage operation. It can be fitted with filters to clean the oil or fat 5.1.2 Materials and methods of construction Addition The appliance shall be so designed that it is impossible for bubbling oil or fat to reach or penetrate the burner(s) and/or insulation.

EN 203-2-4:2005 (E) 5 5.1.2.101 Drainage device It shall be located in a place which enables

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