oSIST prEN 203-2-7:2016
(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
Der Anwendungsbereich ist mit den folgenden Ergänzungen anzuwenden:
Diese Europäische Norm legt die Anforderungen an die Bau- und Betriebsweise, bezogen auf die Sicherheit und Kennzeichnung von Salamander und Grill, fest.
Es werden auch Prüfverfahren angegeben, um die Eigenschaften zu überprüfen.
In dieser Europäischen Norm wird die rationelle Energienutzung nicht behandelt.
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulières - Salamandres et rôtissoires
Le domaine d’application s’applique avec l’ajout suivant :
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
General Information
- Status
- Not Published
- Public Enquiry End Date
- 24-Jul-2016
- Technical Committee
- PLN - Gas appliances for domestic use
- Current Stage
- 98 - Abandoned project (Adopted Project)
- Start Date
- 20-Nov-2018
- Due Date
- 25-Nov-2018
- Completion Date
- 20-Nov-2018
Relations
- Effective Date
- 18-Jan-2023
- Effective Date
- 01-Jul-2016
Overview
prEN 203-2-7 is the CEN draft sub-part that supplements EN 203-1 for gas heated catering equipment specifically addressing salamanders and rotisseries. It specifies requirements for construction, operating characteristics, safety and marking, and it defines test methods to verify those characteristics. This standard is intended for manufacturers, test laboratories, procurement teams and compliance officers in commercial kitchens and large catering facilities. Note: the standard does not cover the rational use of energy.
Key Topics
- Scope and definitions: Offers specific definitions for a salamander (radiant grill) and a rotisserie (rotating roasting appliance), plus terms such as grill pan and spit.
- Constructional requirements: Adds requirements for access to gas and air supply holes for cleaning, protection of moving parts, stability with grill pans and positioning devices to prevent involuntary movement.
- Fire and burn protection: Sets limits and test provisions related to the receptacle for cooking juices and fats (temperature protection) and specifies marking for hot glass doors when surface-temperature limits are not met.
- Drainage and hygiene: Requires that detachable receptacles or grill pans over 8 L have a drain tap, and that lubricants used in spit drives cannot contaminate food or drip into receptacles.
- Performance and testing: Details performance tests consistent with EN 203-1 with additions such as measurement of receptacle temperature (oil-filled test method when applicable), combustion sampling with grill pan in place, and stability tests at a 10° inclination.
- Marking and instructions: Requires indelible marking (ISO 7010 W017 symbol) on rotisserie glass doors if burn-protection criteria are not met; includes general marking and user instructions consistent with EN 203-1.
Applications
This standard is directly applicable to the design, manufacture, testing and acceptance of gas-fueled salamanders and rotisseries used in:
- Commercial kitchens, catering and institutional food service
- Restaurant and bakery production lines using radiant grilling or rotisserie roasting
- Procurement specifications and type-approval processes
Practical benefits include clearer compliance criteria for safety, hygiene and mechanical reliability; standardized test methods for verifiable certification; and harmonized marking and instructions to inform safe operation and maintenance.
Related Standards
- EN 203-1:2014 - Gas heated catering equipment - Part 1: General safety rules (normative reference). prEN 203-2-7 supplements or modifies clauses of EN 203-1 where indicated.
- ISO 7010 (W017) - Graphical symbol for hot surfaces used for required door marking when surface-temperature limits are exceeded.
- Informative Annex ZA within the draft links the standard to essential requirements of EU Directive 2009/142/EC for gas appliances.
For manufacturers and test labs, prEN 203-2-7 provides focused, appliance-specific requirements and test procedures that support safe, hygienic and compliant gas-operated salamanders and rotisseries in professional catering environments.
Frequently Asked Questions
oSIST prEN 203-2-7:2016 is a draft published by the Slovenian Institute for Standardization (SIST). 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.
oSIST prEN 203-2-7:2016 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.
oSIST prEN 203-2-7:2016 has the following relationships with other standards: It is inter standard links to SIST EN 203-2-7:2014, SIST EN 203-2-7:2014. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
oSIST prEN 203-2-7:2016 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 oSIST prEN 203-2-7:2016 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)
SLOVENSKI STANDARD
01-julij-2016
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 cuisson professionnelle utilisant les combustibles gazeux - Partie 2-7:
Exigences particulières - Salamandres et rôtissoires
Ta slovenski standard je istoveten z: prEN 203-2-7
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.
DRAFT
EUROPEAN STANDARD
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2016
ICS 97.040.20 Will supersede EN 203-2-7:2014
English Version
Gas heated catering equipment - Part 2-7: Specific
requirements - Salamanders and rotisseries
Appareils de cuisson professionnelle utilisant les Großküchengeräte für gasförmige Brennstoffe - Teil 2-
combustibles gazeux - Partie 2-7: Exigences 7: Spezifische Anforderungen - Salamander und
particulières - Salamandres et rôtissoires Grillgeräte
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 106.
If this draft becomes a European Standard, 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.
This draft European Standard was established by CEN 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.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are
aware and to provide supporting documentation.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without
notice and shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2016 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 203-2-7:2016 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
1 Scope . 4
2 Normative references . 4
3 Terms and definitions . 4
3.1 Terminology referring to gases and pressures . 4
3.2 General terminology referring to appliance design . 4
3.3 Terminology referring to appliance operation . 4
4 Classification . 4
5 Constructional requirements . 5
5.1 General . 5
5.2 Particular requirements for components in the gas circuit . 5
5.3 Particular requirements . 5
6 Performance requirements . 5
6.1 Soundness . 5
6.2 Obtaining the gas rate. 5
6.3 Safety of operation . 5
6.4 Influence of burners on each other . 6
6.5 Auxiliary equipment . 6
6.6 Air proving device . 6
6.7 Combustion . 6
6.8 Particular requirements . 6
6.9 Auxiliary energy . 6
6.10 Rational use of energy . 6
6.11 Operating requirements - Temperature of the LPG cylinder and its compartment . 6
7 Test conditions . 6
7.1 General . 6
7.2 Soundness . 6
7.3 Obtaining gas rates . 6
7.4 Operational safety . 6
7.5 Auxiliary equipment . 7
7.6 Combustion . 7
7.7 Air-proving device . 7
7.8 Special tests . 7
7.8.1 Stability and mechanical safety . 7
8 Designation. 7
9 Marking and instructions . 7
9.1 General . 7
9.2 Marking on the appliance . 8
9.3 Instructions . 8
9.4 Packaging . 8
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 2009/142/EC . 9
European foreword
This document (prEN 203-2-7:2016) has been prepared by Technical Committee CEN/TC 106 “Large
kitchen appliances using gaseous fuels”, the secretariat of which is held by AFNOR.
This document is currently submitted to the CEN Enquiry.
This document will supersede EN 203-2-7:2014.
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 update to the reference to EN 203-1:2014.
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.
1 Scope
Scope is applicable with the following 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
Normative references are applicable with the following addition:
EN 203-1:2014, Gas heated catering equipment - Part 1: General safety rules
3 Terms and definitions
3.1 Terminology referring
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.
Loading comments...