EN 203-2-2:2006
(Main)Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
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 heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised.
Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard.
This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises.
Großküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen - Backöfen
Ergänzung
Diese Europäische Norm legt die Prüfverfahren und die Anforderungen für die Bau- und die Betriebs¬weise bezüglich Sicherheit und rationelle Energienutzung bei gewerblichen gasbeheizten konventionelle Backöfen, Umluftbacköfen, Kombibacköfen und Dampfbacköfen mit und ohne Druckbehaftung fest.
Gewerbliche Bäckereibacköfen mit einer Bodenplatte oder einem Wagen sowie Pizzabacköfen sind ebenfalls durch diese Norm abgedeckt.
Diese Europäische Norm gilt nicht für Geräte, die spezifisch für gewerbliche Zwecke in Betriebsstätten entwickelt wurden.
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2: Exigences particulières - Fours
Ajout :
Cette Norme européenne définit les caractéristiques particulières d’essais et les exigences concernant les
caractéristiques de construction et de fonctionnement relatives à la sécurité et l’utilisation rationnelle de
l’énergie pour les fours à convection naturelle, les fours à air pulsé, les fours multifonctions et les cuiseurs à
vapeur, professionnels, à gaz, atmosphériques ou sous pression.
Les fours de boulangerie artisanale à soles ou à chariot et les fours à pizza sont également concernés par
cette norme.
Cette Norme européenne ne s’applique pas aux appareils conçus spécialement pour une utilisation dans un
processus industriel sur un site industriel.
Plinske naprave za gostinstvo – 2-2. del: Posebne zahteve - Pečice
General Information
- Status
- Withdrawn
- Publication Date
- 27-Jun-2006
- Withdrawal Date
- 13-Apr-2025
- Technical Committee
- CEN/TC 106 - Large kitchen appliances using gaseous fuels
- Drafting Committee
- CEN/TC 106/WG 1 - Security
- Current Stage
- 9960 - Withdrawal effective - Withdrawal
- Start Date
- 22-Dec-2021
- Completion Date
- 14-Apr-2025
Relations
- Effective Date
- 22-Dec-2008
- Replaced By
EN 203-2-2:2021 - Gas heated catering equipment - Part 2-2: Specific requirements - Ovens - Effective Date
- 07-Nov-2018
Frequently Asked Questions
EN 203-2-2:2006 is a standard published by the European Committee for Standardization (CEN). Its full title is "Gas heated catering equipment - Part 2-2: Specific requirements - Ovens". This standard covers: 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 heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised. Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard. This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises.
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 heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised. Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard. This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises.
EN 203-2-2:2006 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 203-2-2:2006 has the following relationships with other standards: It is inter standard links to EN 203-2:1995, EN 203-2-2:2021. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 203-2-2:2006 is associated with the following European legislation: EU Directives/Regulations: 2009/142/EC, 90/396/EEC; 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 203-2-2:2006 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)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-2: Specific requirements - OvensHAppareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2: Exigences particulieres - FoursGroßküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen - BacköfenTa slovenski standard je istoveten z:EN 203-2-2:2006SIST EN 203-2-2:2006en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI
STANDARDSIST EN 203-2-2:200601-september-2006
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-2June 2006ICS 97.040.20Supersedes EN 203-2:1995
English VersionGas heated catering equipment - Part 2-2: Specific requirements- OvensAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-2: Exigences particulières -FoursThis European Standard was approved by CEN on 24 May 2006.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Central Secretariat or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2006 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-2:2006: E
Clauses of this European Standard EN 203-2-2 addressing essential requirements or other provisions of EU Directives.12 Bibliography .14
cooking chamber of the oven 3.118 shelf support support designed to receive the cooking shelves and cooking plates
This device prevents ingress of steam in the gas circuit when the oven is used in the vapour mode. In the hot air or mixed mode, the damper is in the open position to keep clear the passing of the air gas mixture to the combustion head 3.123 water level control device which controls the water level of the steam generator 5.1.6.101 Evacuation of combustion products for multi-function ovens Combined combustion products circuits shall be constructed in such a way as to ensure that the burner of the steam generator and the hot air mode burner shall not influence each other. For this the requirements of 6.7 of EN 203-1:2005 shall be fulfilled for separate and combined operations of the burners. In the case of multi-function ovens with direct heating if a closing/opening device of the combustion products circuit exists, its opening shall be controlled and maintained when in hot air mode and mixed mode. A control device shall be used to check that the burner cannot come on if the evacuation circuit of the products of combustion is closed. 5.2.3.101 Isolating shutter device (multi-function ovens with direct heating) The operating and safety controls of the gas circuit (gas control, multifunction controls, pressurestats etc.) shall not be affected by contact with water vapour. When a shutter or isolating device is used it shall be possible to control the operation. 5.3.2.101 Door opening For appliances with drop down doors, any uncontrolled drop down of t
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EN 203-2-2:2006 표준은 상업용 가스 난방 오븐에 대한 안전성 및 에너지 효율성을 보장하기 위한 시험 방법과 요구사항을 명시하고 있습니다. 이 표준은 자연 대류 오븐, 강제 공기 오븐, 다기능 오븐 및 스팀 오븐을 포함하여 다양한 형태의 상업용 유리기구에 적용되며, 이러한 기기의 안전성 및 에너지 절약 운영 특성을 평가하는 데 초점을 맞추고 있습니다. 이 표준의 주요 강점 중 하나는 다양한 유형의 오븐을 포괄한다는 것입니다. 특히 이 표준은 상업용 빵굽기 오븐, 전용 평판 또는 트롤리를 가진 오븐, 피자 오븐 등을 다루고 있어, 식음료 산업에서의 실질적인 필요를 충족시킵니다. 사용자가 요구하는 다양한 기능을 지원하면서도 안전성과 에너지 사용의 효율성을 고려한 점이 두드러집니다. 또한, EN 203-2-2:2006 표준은 외부의 산업 공정에 사용되는 기기는 포함하지 않도록 명확하게 규정하고 있어, 상업적인 사용에 국한된 요구사항들을 보다 엄격하게 적용하고 있습니다. 이는 상업용 오븐 사용자가 특정 기준에 따라 점검과 시험을 진행할 수 있도록 하여, 품질 관리와 안전성을 높이는 데 기여합니다. 결론적으로, 이 표준은 상업용 가스 난방 오븐의 안전성 및 에너지 효율성을 보장하는 데 큰 역할을 하고 있으며, 다양한 형태의 오븐을 아우르면서도 품질 관리에 있어 중요한 기준으로 자리매김하고 있습니다.
The EN 203-2-2:2006 standard provides a comprehensive framework for the safety and efficiency of gas-heated catering equipment, specifically focusing on ovens. Its scope is well-defined, encompassing various types of commercial ovens, including natural convection ovens, forced air ovens, multi-function ovens, and steaming ovens, as well as bakery and pizza ovens. One of the key strengths of this standard lies in its rigorous test methods and requirements, which are critical for ensuring safe operation and energy efficiency. This is particularly important in a commercial kitchen environment where safety regulations are paramount and the rational use of energy can lead to significant cost savings and reduced environmental impact. The standard establishes a clear set of guidelines that manufacturers must follow, promoting industry-wide consistency in the construction and operating characteristics of these gas-heated ovens. The inclusion of both atmospheric and pressurized ovens within its scope further enhances its relevance and application across various commercial settings. Moreover, the emphasis on safety features within the EN 203-2-2:2006 standard ensures that equipment manufacturers contribute to minimizing the risks associated with gas heating systems. By encouraging innovation and adherence to best practices, this standard plays a pivotal role in elevating the quality and reliability of commercial kitchen equipment. Overall, the EN 203-2-2:2006 standard serves as an essential reference point for both manufacturers and operators in the catering industry, ensuring compliance with safety and energy efficiency benchmarks crucial for contemporary gas heated oven operations.
La norme EN 203-2-2:2006 est un document essentiel qui établit les exigences spécifiques pour les équipements de restauration à gaz, en se concentrant sur les fours. Son champ d'application est large, englobant non seulement les fours à convection naturelle, mais aussi les fours à air pulsé, les fours multifonctions et les fours à vapeur, qu'ils soient atmosphériques ou sous pression. Cette diversité permet de répondre aux besoins variés du secteur de la restauration commerciale, tout en assurant la prise en compte des équipements tels que les fours à pizza et les fours à sole ou à chariot pour boulangerie. L'une des forces majeures de cette norme réside dans la rigueur des méthodes d'essai qu'elle définit. Ces méthodes garantissent non seulement la sécurité des utilisateurs, mais aussi une utilisation rationnelle de l'énergie, ce qui est primordial dans un contexte où l'efficacité énergétique est de plus en plus valorisée. En imposant des critères de construction et de fonctionnement, la norme contribue à l'amélioration continue des équipements de restauration, ce qui est bénéfique tant pour les exploitants que pour les consommateurs. En termes de pertinence, cette norme répond à un besoin crucial dans l'industrie de la restauration commerciale. En ne couvrant pas les appareils conçus spécifiquement pour des processus industriels, elle permet de concentrer les exigences sur des équipements adaptés à un usage courant. Cela témoigne d'une volonté de réglementation sectorielle qui se veut pragmatique et réfléchie. Ainsi, la norme EN 203-2-2:2006 représente un cadre normatif solide, permettant de standardiser les exigences en matière de sécurité et d'efficacité énergétique des fours à gaz utilisés dans le secteur de la restauration. Sa structure et ses critères en font un outil indispensable pour tous les acteurs du marché, assurant au passage une conformité aux attentes réglementaires et de qualité.
EN 203-2-2:2006は、商業用ガス加熱オーブンに関する安全性およびエネルギーの合理的使用に関する試験方法および要件を明確に定めた重要なヨーロッパ標準です。この標準は、大気圧または加圧の商業用自然対流オーブン、強制空気オーブン、マルチファンクションオーブン、蒸気オーブンを対象としており、商業製パン用オーブン（ソールプレートまたはトロリー付き）、ピザオーブンも含まれています。 この標準の強みは、非常に具体的な要件を提供し、業界全体における機器の安全性基準を確立することにあります。その結果、適切な製品が市場に出回ることを保証し、ユーザーの安全を向上させるとともに、エネルギーの効率的な利用を促進します。エネルギーの合理的な使用は、環境への配慮を含む現代の商業活動において重要な要素であり、この文書はその基盤を提供しています。 また、EN 203-2-2:2006は、商業用ガス加熱オーブンに特有の要件を満たす必要があるため、業界の専門家がこの標準を適用することで、設計と製造における品質管理が強化されるという点でも、非常に有効です。この標準は、工業プロセス専用に設計された機器には適用されないことが明記されており、特定の使用状況に対する適切な指針を提供します。従って、EN 203-2-2:2006は、商業用厨房の安全基準を志向する全ての関係者にとって、不可欠な文書と言えるでしょう。
Die EN 203-2-2:2006 ist eine wichtige europäische Norm, die spezifische Anforderungen und Prüfmethoden für gasbeheizte Catering-Geräte, insbesondere für Öfen, festlegt. Der Geltungsbereich dieser Norm umfasst eine Vielzahl von Geräten, darunter natürliche Konvektionsöfen, Umluftöfen, Multifunktionsöfen sowie Dampfgarer, sei es in atmospheric oder druckbeaufschlagter Ausführung. Ein wesentlicher Stärke der EN 203-2-2:2006 liegt in ihrer detaillierten Behandlung der Sicherheitsanforderungen und der rationalen Nutzung von Energie. Dies ist besonders relevant für die Gastronomie, wo Effizienz und Sicherheit Hand in Hand gehen müssen. Die Norm stellt sicher, dass die Konstruktion und die Betriebseigenschaften der Geräte hohen Sicherheitsstandards genügen und gleichzeitig die Energieanwendung optimiert wird, was zu kosteneffizientem Betrieb führt. Zusätzlich werden in der Norm auch kommerzielle Backöfen, die mit einem Solei oder einem Wagen ausgestattet sind, sowie Pizzöfen behandelt. Dies zeigt die Vielseitigkeit der Norm und ihre Fähigkeit, verschiedene Gerätemodelle innerhalb der Gastronomie abzudecken. Es ist allerdings zu beachten, dass Geräte, die speziell für industrielle Prozesse in Industrieanlagen entwickelt wurden, nicht in den Anwendungsbereich dieser Norm fallen, was die Zielgerichtetheit der Regelungen unterstreicht. Insgesamt bietet die EN 203-2-2:2006 eine umfassende und praktikable Grundlage für die Sicherheitsstandards und den effizienten Betrieb von gasbeheizten Öfen in der Gastronomie, was sie zu einem unverzichtbaren Dokument für Hersteller und Betreiber in diesem Sektor macht.
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