BSI 16/30337790 DC:2016 Edition
$13.70
BS EN 203-2-7. Gas heated catering equipment. Part 2-7. Specific requirements. Salamanders and rotisseries
| Published By | Publication Date | Number of Pages |
| BSI | 2016 | 13 |
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 4 | Contents Page |
| 5 | European foreword |
| 6 | 1 Scope 2 Normative references 3 Terms and definitions 3.1 Terminology referring to gases and pressures 3.2 General terminology referring to appliance design 3.3 Terminology referring to appliance operation 4 Classification |
| 7 | 5 Constructional requirements 5.1 General 5.2 Particular requirements for components in the gas circuit 5.3 Particular requirements 6 Performance requirements 6.1 Soundness 6.2 Obtaining the gas rate 6.3 Safety of operation |
| 8 | 6.4 Influence of burners on each other 6.5 Auxiliary equipment 6.6 Air proving device 6.7 Combustion 6.8 Particular requirements 6.9 Auxiliary energy 6.10 Rational use of energy 6.11 Operating requirements – Temperature of the LPG cylinder and its compartment 7 Test conditions 7.1 General 7.2 Soundness 7.3 Obtaining gas rates 7.4 Operational safety |
| 9 | 7.5 Auxiliary equipment 7.6 Combustion 7.7 Air-proving device 7.8 Special tests 7.8.1 Stability and mechanical safety 8 Designation 9 Marking and instructions 9.1 General |
| 10 | 9.2 Marking on the appliance 9.3 Instructions 9.4 Packaging |
| 11 | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2009/142/EC Table ZA.1 — Correspondence between this European Standard and Directive 2009/142/EC |
