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DS/EN 203-2

Gas heated catering equipment - Part 2: Rational use of energy

inactive, Most Current
Organization: DS
Publication Date: 16 June 1995
Status: inactive
Page Count: 10
ICS Code (Cooking ranges, working tables, ovens and similar appliances): 97.040.20
scope:

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

Document History

DS/EN 203-2
June 16, 1995
Gas heated catering equipment - Part 2: Rational use of energy
This standard sets out the requirements and test methods for the rational use of energy of gas heated catering equipment, described in 1.1 of EN 203-1:1992.

References

This document is replaced by:
DS/EN 203-2-6 - Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
Published by DS on March 22, 2006
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...
This document is replaced by:
DSF/PREN 203-2-4 - Gas heated catering equipment – Part 2-4: Specific requirements – Fryers
Published by DS
Shall be according to EN 203 1:2019, with the following addition: This European Standard applies to commercial gas heated fryers.
This document is replaced by:
DS/EN 203-2-9 - Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
Published by DS on March 22, 2006
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...
This document is replaced by:
DS/EN 203-2-11 - Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
Published by DS on July 11, 2006
This European Standard specifies the test methods and requirements for the construction and operation characteristiks relating to the safety, rational use of energy and marking of commercial gas...
This document is replaced by:
DS/EN 203-2-7 - Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
Published by DS on March 18, 2014
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...
This document is replaced by:
DS/EN 203-2-2 - Gas heated catering equipment – Part 2-2: Specific requirements – Ovens
Published by DS on July 11, 2006
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...
This document is replaced by:
DS/EN 203-2-1 - Gas heated catering equipment – Part 2-1: Specific requirements – Open burners and wok burners
Published by DS on March 25, 2015
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...
This document is replaced by:
DS/EN 203-2-3 - Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
Published by DS on March 25, 2015
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...
This document is replaced by:
DS/EN 203-2-8 - Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers
Published by DS on March 22, 2006
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...
This document is replaced by:
DS/EN 203-2-10 - Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
Published by DS on June 15, 2007
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...
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