SIST EN 203-2-11:2006
(Main)Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
Addition:
This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking of commercial gas heated pasta cookers.
Großküchengeräte für gasförmige Brennstoffe - Teil 2-11: Spezifische Anforderungen - Nudelkocher
Ersatz:
Dieses Europäische Norm legt die Prüfverfahren für die Anforderungen an und die Konstruktion und
Arbeitseigenschaften, bezogen auf die Sicherheit, rationelle Energienutzung und Kennzeichnung von
gewerbsmäßigen gasbeheizten Nudelkocher fest.
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-11: Exigences particulieres - Cuiseurs a pâtes
Ajout :
Cette Norme européenne définit les méthodes d’essais et les exigences concernant les caractéristiques de
construction et de fonctionnement relatives à la sécurité, l’utilisation rationnelle de l’énergie et les marquages
des cuiseurs à pâtes à usage professionnel utilisant les combustibles gazeux.
Plinske naprave za gostinstvo – 2-11. del: Posebne zahteve – Kuhalniki za testenine
General Information
- Status
- Published
- Publication Date
- 31-Aug-2006
- Technical Committee
- PLN - Gas appliances for domestic use
- Current Stage
- 6060 - National Implementation/Publication (Adopted Project)
- Start Date
- 01-Sep-2006
- Due Date
- 01-Sep-2006
- Completion Date
- 01-Sep-2006
Relations
- Effective Date
- 01-Sep-2006
- Effective Date
- 08-Oct-2025
Overview
EN 203-2-11:2006 - "Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers" (CEN) specifies test methods and requirements for the construction, safety, rational use of energy and marking of commercial gas‑heated pasta cookers. This Part 2 supplements EN 203-1:2005 (General safety rules) and was prepared by CEN/TC 106 to support conformity with EU Directive 90/396/EEC for gas appliances.
Key topics and technical requirements
- Scope and relationship: Supplements or modifies EN 203-1:2005; additional subclauses and figures numbered from 101. Used to demonstrate presumption of conformity with the Gas Appliance Directive where cited.
- Safety and mechanical design:
- Appliances must prevent dangerous situations from overflows and ensure no basket position can cause operator injury.
- Working surfaces (internal/external covers, draw‑off taps, flue outlets, pans, hobs) are defined; knobs for taps and cover openings must meet EN 203-1:2005 temperature requirements.
- Stability tests use baskets filled to maximum nominal load under worst conditions.
- Protection against burns and abnormal operation:
- In the “lack of heat‑bearing fluid” test, after ignition the case exterior must not exceed ambient temperature by more than 80 K and there must be no deformation of the inside or outside case.
- Rational use of energy / efficiency:
- Tests conducted at 20 °C with the reference gas giving the highest nominal heat input. Minimum efficiency on the pasta cooker test: 50%.
- Specific provisions for appliance types: Type B11BS requires a 0.5 m flue after the draught diverter; Type B14 uses manufacturer‑specified shortest duct.
- Efficiency is calculated from evaporated water, gas consumption and the net calorific value of the reference gas (formula and correction for measured gas volume are specified in the standard).
- Marking, data plates and instructions:
- Vessels must carry a permanent indicated level marking for maximum operating fill.
- Pressurized appliances require data plates showing working and test pressures.
- Instructions must warn that the appliance must not be used empty and installation must comply with EN 1717 and national water regulations.
Applications / Who uses this standard
- Manufacturers and designers of commercial pasta cookers and large kitchen equipment
- Test laboratories and conformity assessment bodies performing safety and energy tests
- Procurement specialists and compliance officers in food service, hospitality and catering sectors
- National standards bodies and regulatory authorities verifying conformity with EU gas appliance requirements
Related standards
- EN 203-1:2005 - Gas heated catering equipment - Part 1: General safety rules (must be used in conjunction)
- EN 1717 - Protection against pollution of potable water (installation requirements)
- EN 13886 - (Referenced in bibliography) Food processing machinery - cooking kettles (related equipment safety/hygiene)
Keywords: EN 203-2-11:2006, pasta cookers, gas heated catering equipment, safety requirements, energy efficiency, test methods, CEN, marking, commercial kitchen equipment.
Frequently Asked Questions
SIST EN 203-2-11:2006 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers". This standard covers: Addition: This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking of commercial gas heated pasta cookers.
Addition: This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking of commercial gas heated pasta cookers.
SIST EN 203-2-11:2006 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.
SIST EN 203-2-11:2006 has the following relationships with other standards: It is inter standard links to SIST EN 203-2:1996, oSIST prEN 203-2-3:2025. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
SIST EN 203-2-11:2006 is associated with the following European legislation: EU Directives/Regulations: 2009/142/EC, 2016/426, 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 SIST EN 203-2-11:2006 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 SIST standards.
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookersPlinske naprave za gostinstvo – 2-11. del: Posebne zahteve – Kuhalniki za testenineAppareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-11: Exigences particulieres - Cuiseurs a pâtesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-11: Spezifische Anforderungen - NudelkocherTa slovenski standard je istoveten z:EN 203-2-11:2006SIST EN 203-2-11:2006en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI
STANDARDSIST EN 203-2-11:200601-september-2006
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-11June 2006ICS 97.040.20Supersedes EN 203-2:1995
English VersionGas heated catering equipment - Part 2-11: Specificrequirements - Pasta cookersAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-11: Exigences particulières- Cuiseurs à pâtesGroßküchengeräte für gasförmige Brennstoffe - Teil 2-11:Spezifische Anforderungen - NudelkocherThis 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 203-2-11:2006: E
Relationship between this European Standard EN 203-2-11 and the Essential Requirements or other provisions of EU Directives.7 Bibliography.9
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: 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.
devices to prevent pollution by backflow
3.3.101
pasta cooker appliance designed specifically for cooking pasta products
3.3.102
indicated level permanent mark on the appliance to indicate the maximum liquid level for correct operation
3.3.103 nominal volume Vn manufacturer's declared working volume when filled to the indicated level 5.3.1 Food spillage Addition: The appliance shall be designed in such a way that any overflow during operation shall not cause any dangerous situation to the user. 5.3.2 Stability and mechanical safety Addition: No position of the basket shall be capable of causing any injury to the operator. 6.3.2.2
Protection against burns Addition: The
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