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 boiling pans.
This European Standard only covers type testing.

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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.

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This European Standard defines the requirements for the construction and operation relating to safety and the rational use of energy of chargrills.
It also sets out the technique used in the tests that check the characteristics.

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The scope of EN 203-1:2021 applies, with the following modifications:
-   replace the 2nd paragraph with the following :
This document applies to open burners, non-enclosed covered burners and wok burners appliances.
-   replace the 3rd paragraph with the following :
This document does not cover appliances of type B.

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The scope of EN 203-1:2021 applies, with the following addition and modification of the 3rd paragraph.
This document applies to catering fryers.

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The scope of FprEN 203-1:2021 applies, with the following addition and modification of the 3rd paragraph:
This document applies to catering, bakery and pizza ovens.
This document applies to gas heated natural and forced convection ovens, multi-function ovens and atmospheric steaming ovens.
This document does not cover appliances which are specifically designed for use in industrial processes on industrial premises nor appliances intended to be operated with the door open.

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This document specifies the requirements and test methods for the construction and operating characteristics relating to safety and rational use of energy for gas heated commercial catering and bakery appliances intended to be used indoor.
This document applies to all professional cooking and bakery appliances using gas for preparing food and drink.
Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this document.
Only the net calorific value (Hi) and net Wobbe index (Wi) are used.
The requirements concerning specific types of appliances are given in the relevant Part 2.
Annex C (informative) lists the main types of equipment covered by the scope of this document.
Appliances covered by this document are not intended to use gases containing carbon monoxide or other toxic components.
NOTE   For appliances intended to be used in vehicles, in trailers or on-board ships, additional requirements can be necessary.

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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.

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This European Standard specifies the requirements for the construction and operating characteristics relating to safety and rational use of energy of brat pans and paella cookers so called after "brat pan".
It also states the test methods suitable to check those characteristics.
This European Standard only cover type testing.

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This European Standard specifies the requirements for the construction and operating characteristics relating to the safety and rational use of energy for solid tops, warming plates and griddles, the burners of which are enclosed and the flue gases of which are evacuated by a specific way.
This European Standard only covers type testing.

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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 Water Boiling and Heating Appliances for Beverage Making.
This European Standard only covers type testing.

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Appliances having gas cylinder compartment(s)

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Scope to EN 203-1:2014 is applicable with the following addition:
This European Standard specifies the requirements for the construction and operating characteristics relating to safety and the method for measuring rational use of energy of brat pans and paella cookers so called after 'brat pan'.
It also states the test methods suitable to check those characteristics.

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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.

  • Draft
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This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, covered burners, non-enclosed covered burners.
It also states test methods to check those characteristics.
This European Standard only covers type testing.

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This part 3 of EN 203 applies to all appliances covered by EN 203-1:2005 and related part 2.
It has been written in order to specify the requirements concerning the hygiene aspects of large kitchen appliances using gaseous fuels, so as to eliminate or minimise the risk of contagion, infection, illness or injury arising from the consumption of contaminated food.

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TC origin - Mistakes in cross references

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This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, covered burners, non-enclosed covered burners.
It also states test methods to check those characteristics.
This European Standard only covers type testing.

  • Standard
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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 boiling pans.
This European Standard only covers type testing.

  • Standard
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This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric commercial gas heated open burners, covered burners, non-enclosed covered burners.
It also states test methods to check those characteristics.
This European Standard only covers type testing.

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Addition:
This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of salamanders and rotisseries.
It also states test methods to check those characteristics.
This European Standard only covers type testing.

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This European Standard 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.
Requirements on materials and parts in contact with food and other sanitary aspects are given in Part 3.
Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard.
This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink.
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 European Standard.
NOTE   This European Standard does not deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with the associated Part 2 (clauses numbering) and to mention that if no Part 2 exists for a specific product, rational use of energy has however to be considered.

  • Standard
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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.

  • Standard
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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 Parts 2, when exist.
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 Parts 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.

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Addition
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.

  • Standard
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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.

  • Standard
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This European Standard  sets out the requirements and the test methods for the rational use of energy of gas heated catering equipment, described in 1.1 of EN 203-1:1992.

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Annex D, informative, lists the main types of equipment entering into the field of application of this standard.

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Migrated from Progress Sheet (TC Comment) (2000-07-10): PROCEDURE  UAP !!!!!

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  • Standard + National Annex and/or Foreword
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The standard specifies the requirement for the construction and operating characteristics relating to the safety (1) of appliances for gas-heated which have atmospheric induction burners (see TC 106 N 29). It also sets out the appropriate test conditions for the control of these characteristics.   Only type A and B1 appliances (appliances for natural draught) are covered in this standard.  This standard applies to all gas heated catering preparation and cooking appliances, with the following exceptions:  - appliances with total pre-mix burners,  - type B2 appliances (without draught diverter).  (1)The term 'safety' includes not only the safety of the appliances' gas line but also that of the overall cooking appliance during its normal use in catering.  Annex D, informative; lists the main types of equipment entering into the field of application of this standard. 1)  1. As added by Amendment A2:1999

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