SIST EN 203-2-1:2015/oprA1:2017

Overview

EN 203-2-1:2014/prA1 (draft amendment A1, 2017) is a CEN European standard for gas heated catering equipment, specifically addressing open burners and wok burners used in commercial kitchens. The document sets out requirements for the construction and operating characteristics relating to safety, rational use of energy, and marking, and it defines the type test methods required to verify those characteristics. This amendment (prA1) updates parts of EN 203-2-1:2014 and is prepared by CEN/TC 106; it also supports relevant EU Directives (see Annex ZA of the mother standard).

Key topics and requirements

• Scope: applies to atmospheric commercial gas heated open burners, covered burners, and non-enclosed covered burners used in professional catering.
• Focus areas:
  • Safety: construction and operating criteria designed to prevent hazards in professional cooking equipment.
  • Energy efficiency (rational use of energy): requirements to promote efficient gas use in commercial appliances.
  • Marking: mandatory identification and information marking to ensure correct installation, use and servicing.
• Test methods: the standard specifies type testing procedures to verify conformity with the above characteristics (it covers type testing only).
• Amendment highlights (EN 203-2-1:2014/prA1):
  • Modification to abnormal-use test (7.6.2.104): clarifies the pan specification - use the standardized pan from EN 631-1, type GN 2/1, 100 mm high, filled with 50 mm water, without the special support defined in EN 631-2.
  • Modification to general test conditions (7.101.1): removes the requirement to maintain ambient temperature between 20 °C and 25 °C for a specific test.

Applications and users

This standard is intended for stakeholders in the commercial kitchen and catering equipment value chain:

• Manufacturers of gas-fired open and wok burners - to design and certify equipment to European type-test requirements.
• Test laboratories and certification bodies - to perform type tests and assess compliance with EN 203-2-1 requirements.
• Compliance engineers and product managers - for product development, CE marking alignment, and regulatory compliance across EU member states.
• Procurement and facility managers in large kitchens - to specify equipment that meets harmonized safety and energy criteria.

Related standards

• EN 203-2-1:2014 (mother standard)
• EN 631-1 and EN 631-2 (referenced for pan specification and supports)

Keywords: EN 203-2-1, gas heated catering equipment, open burners, wok burners, CEN, type testing, safety, energy efficiency, EN 631-1, commercial kitchen appliances.