EN 203-2-7:2014
(Main)Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
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.
Großküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen - Salamander und Grillgeräte
Ergänzung:
Diese Europäische Norm legt die Anforderungen an die Bau- und Betriebsweise, bezüglich der Sicherheit und Kennzeichnung von Salamander und Grillgeräten, fest.
Es werden auch Prüfverfahren angegeben, um die Eigenschaften zu überprüfen.
In dieser Europäischen Norm wird die rationelle Energienutzung nicht behandelt.
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulières - Salamandres et rôtissoires
La présente Norme européenne spécifie les exigences applicables aux caractéristiques de construction et de fonctionnement des salamandres et rôtissoires, en ce qui concerne la sécurité et le marquage des appareils.
Elle fixe également les méthodes d'essai permettant de vérifier ces caractéristiques.
Cette Norme européenne ne couvre pas l’utilisation rationnelle de l’énergie.
Plinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnji
EN 203-2-7 določa konstrukcijske zahteve in značilnosti delovanja v povezavi z varnostjo in označevanjem salamandrov in ražnjev. Prav tako navaja preskusne metode za preverjanje teh značilnosti. Ta evropski standard ne obravnava racionalne rabe energije.
General Information
Relations
Overview
EN 203-2-7:2014 is a European Standard developed by CEN that establishes specific safety and construction requirements for gas-heated catering equipment, specifically salamanders and rotisseries. This standard complements the general safety rules outlined in EN 203-1 by providing detailed regulations on operating characteristics, safety devices, marking, and test methods for these appliances. It aims to enhance user safety, prevent fires, and ensure hygienic operation in professional kitchens using gas-fueled salamanders and rotisseries.
This standard is applicable across Europe and is mandatory for manufacturers and distributors to comply with by September 2014, supporting EU Directive 2009/142/EC on gas appliances. It excludes considerations related to the rational use of energy but focuses on design, mechanical safety, fire risk prevention, and proper labeling.
Key Topics
Safety and Marking: EN 203-2-7:2014 mandates clear marking of hazards such as hot surfaces according to EN ISO 7010 standards. It requires manufacturer instructions on safety measures, including minimum clearance distances from combustible materials and warnings about the risk of burns.
Construction Requirements: The standard details construction criteria such as stability testing under load, design of movable parts to prevent user injury, and the inclusion of secure, stable grill pans with anti-overturning features.
Fire Safety: Salamanders and rotisseries must have detachable and/or drainable receptacles for cooking juices and fats. These receptacles must be protected against overheating (temperature limit of 200 °C) to minimize fire risk. Draining taps are mandatory for receptacles exceeding 8 liters.
Operating Characteristics: It specifies the function of safety devices such as thermoelectric flame cut-off systems with rigorous testing protocols measuring extinction delay to ensure flame supervision integrity.
Hygiene: Requirements ensure that lubricants for mechanical spits cannot contaminate food or cooking residues. Cleaning access must be provided for spillages, especially around air and gas supply components to maintain safe operation.
Testing Methods: Includes detailed test methods addressing stability (including testing on a 10° inclined plane), temperature measurements inside fat receptacles, and combustion efficiency with sampling probes under operational conditions.
Applications
EN 203-2-7:2014 is essential for manufacturers, designers, and safety inspectors of gas-powered salamanders and rotisseries used predominantly in professional kitchens, catering services, and large-scale food preparation facilities. Its practical applications include:
Manufacturing Compliance: Ensuring equipment design meets European safety and operational standards, minimizing risk of burns, fires, and mechanical failures.
Product Certification: Serving as a baseline for product certification required for market entry within CEN member countries.
Safety Assessments: Providing benchmarks for periodic safety audits and testing in commercial kitchens.
User Guidance: Offering clear requirements for instruction manuals ensuring that operators are informed about proper use, maintenance, maximum load capacities, and fire prevention measures.
Installation and Maintenance: Guide installers and service personnel in abiding by clearance distances, cleaning procedures, and safety test protocols to guarantee long-term safe operation.
Related Standards
EN 203-1:2005+A1:2008 - Gas Heated Catering Equipment - Part 1: General Safety Rules
This standard provides the overarching safety framework for all gas-heated catering equipment, which EN 203-2-7:2014 specifically supplements for salamanders and rotisseries.EN ISO 7010 - Graphical Symbols - Safety Colours and Safety Signs
This international standard defines safety signs and symbols used for hazard marking, which EN 203-2-7 requires for marking hot surfaces and safety warnings.EU Directive 2009/142/EC - Gas Appliances Directive
EN 203-2-7:2014 aligns with essential requirements from this directive dealing with the safety of gas appliances sold in the European Union.
Keywords: EN 203-2-7:2014, gas heated catering equipment, salamanders, rotisseries, CEN standard, safety requirements, fire prevention, mechanical safety, hot surface marking, gas appliance directive, professional kitchen equipment, grill pan safety, thermoelectric flame cut-off, hygiene in salamanders, cooking juice receptacle, gas catering appliance standard.
Frequently Asked Questions
EN 203-2-7:2014 is a standard published by the European Committee for Standardization (CEN). Its full title is "Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries". This standard covers: 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.
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.
EN 203-2-7:2014 is classified under the following ICS (International Classification for Standards) categories: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 203-2-7:2014 has the following relationships with other standards: It is inter standard links to EN 203-2-7:2007, prEN 203-2-7. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 203-2-7:2014 is associated with the following European legislation: EU Directives/Regulations: 2009/142/EC; Standardization Mandates: M/BC/CEN/89/6. When a standard is cited in the Official Journal of the European Union, products manufactured in conformity with it benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation.
You can purchase EN 203-2-7:2014 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of CEN standards.
Standards Content (Sample)
SLOVENSKI STANDARD
01-julij-2014
1DGRPHãþD
SIST EN 203-2-7:2007
Plinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnji
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and
rotisseries
Großküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen -
Salamander und Grillgeräte
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 2-7:
Exigences particulières - Salamandres et rôtissoires
Ta slovenski standard je istoveten z: EN 203-2-7:2014
ICS:
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD
EN 203-2-7
NORME EUROPÉENNE
EUROPÄISCHE NORM
March 2014
ICS 97.040.20 Supersedes EN 203-2-7:2007
English Version
Gas heated catering equipment - Part 2-7: Specific requirements
- Salamanders and rotisseries
Appareils de cuisine professionnelle utilisant les Großküchengeräte für gasförmige Brennstoffe - Teil 2-7:
combustibles gazeux - Partie 2-7: Exigences particulières - Spezifische Anforderungen - Salamander und Grillgeräte
Salamandres et rôtissoires
This European Standard was approved by CEN on 13 December 2013.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 203-2-7:2014 E
worldwide for CEN national Members.
Contents Page
Foreword .3
1 Scope .4
2 Normative references .4
5.3.1.101 Food spillage .4
5.3.2 Stability and mechanical safety .4
5.3.101 Fire safety – Risk of burns .5
5.3.102 Draining .5
5.3.103 Hygiene .5
6.3.2.1 Protection against risk of fire .5
6.3.2.2 Protection against risk of burns .5
7.4.2.2 Protection against risk of fire .5
7.4.2.2.101 Temperature of the receptacle for cooking juices and fats .5
7.5.1.1 Thermoelectric flame cut-off device .6
7.6.2.1.101 General test conditions .6
7.8.1 Stability and mechanical safety .6
9.3.2 Instructions for use and maintenance .6
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 2009/142/EC .7
Foreword
This document (EN 203-2-7:2014) has been prepared by Technical Committee CEN/TC 106 “Large kitchen
appliances using gaseous fuels”, the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by September 2014, and conflicting national standards shall be
withdrawn at the latest by September 2014.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN 203-2-7:2007.
This document has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association, and supports essential requirements of EU Directive(s).
For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document.
This standard is intended to be used in conjunction with EN 203-1, Gas heated catering equipment — Part 1:
General safety rules.
This sub-part of Part 2 supplements or modifies the corresponding clauses of EN 203-1, so as to convert it
into the European Standard for salamanders and rotisseries using gaseous fuels.
Where a particular subclause of EN 203-1 is not mentioned in this sub-part of Part 2, that subclause applies
as far as is reasonable. Where this European Standard states “addition”, “modification” or “replacement”, the
relevant text of EN 203-1 is to be adapted accordingly.
Subclauses and figures which are additional to those in EN 203-1 are numbered starting with 101.
The main changes compared to the former version are the following:
— addition of a marking relating to the hot surface risk;
— testing method for temperature of the receptacle for cooking juices and fats.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
1 Scope
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.
2 Normative references
Addition:
EN 203-1:2005+A1:2008, Gas heated catering equipment - Part 1: General safety rules
EN ISO 7010, Graphical symbols - Safety colours and safety signs - Registered safety signs (ISO 7010)
3 Terms and Definitions
Addition:
3.101
salamander
appliance mainly designed to grill, possibly roast alimentary foods or culinary preparations that cook or brown
under a cooking hearth by means of
...
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