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. 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 should however be considered.
EN 203-1:2014 Referenced Document
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EN 203-1:2014 history
2023EN 203-1:2021+A1:2023 Gas heated catering equipment - Part 1: General safety requirements
1970EN 203-1:2021 Gas heated catering equipment - Part 1: General safety rules
2016EN 203-1:2014/AC:2016 Gas heated catering equipment - Part 1: General safety rules
2014EN 203-1:2014 Gas heated catering equipment - Part 1: General safety rules
2005EN 203-1:2005 Gas heated catering equipment - Part 1: General safety rules Incorporates Amendment A1: 2008
1999EN 203-1:1992/A2:1999 AMD A2 Gas Heated Catering Equipment - Part 1: Saftey Requirements Ratified European Text
1994EN 203-1:1993/PRA1:1994 AMD prA1 Gas Heated Catering Equipment - Part 1: Safety Requirements
1993EN 203-1:1993 CORRIGENDUM Gas Heated Catering Equipment - Part 1: Safety Requirements
1992EN 203-1:1992 Gas heated catering equipment; part 1: safety requirements