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About This Item
Full Description
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.
Document History
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NS-EN 203-1:2021+A1:2023
Gas heated catering equipment - Part 1: General safety requirements- Most Recent
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NS-EN 203-1:2021
Gas heated catering equipment - Part 1: General safety requirements- Historical Version
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NS-EN 203-1:2014/AC:2016
Gas heated catering equipment - Part 1: General safety rules- Historical Version
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NS-EN 203-1:2014
Gas heated catering equipment - Part 1: General safety rules- Historical Version
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NS-EN 203-1:2005+A1:2008
Gas heated catering equipment — Part 1: General safety rules- Historical Version
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NS-EN 203-1:2005
viewing
Gas heated catering equipment — Part 1: General safety rules- Historical Version
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NS-EN 203-1:1992/A2:1999
Gas heated catering equipment — Part 1: Safety requirements- Historical Version
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NS-EN 203-1:1992/A1:1995
Gas heated catering equipment — Part 1: Safety requirements- Historical Version
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NS-EN 203-1:1992
Gas heated catering equipment — Part 1: Safety requirements- Historical Version