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Normas DIN – AENOR
DIN EN 203-2-4:2006-02

DIN EN 203-2-4:2006-02

Gas heated catering equipment - Part 2-4: Specific requirements - Fryers; German version EN 203-2-4:2005 / Note: To be replaced by DIN EN 203-2-4 (2020-07).

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-4: Exigences particulières - Friteuses; Version allemande EN 203-2-4:2005 / Attention: À remplacer par DIN EN 203-2-4 (2020-07).

Großküchengeräte für gasförmige Brennstoffe - Teil 2-4: Spezifische Anforderungen - Friteusen; Deutsche Fassung EN 203-2-4:2005 / Achtung: Vorgesehener Ersatz durch DIN EN 203-2-4 (2020-07).

Fecha:
2016-02 /Active
Equivalencias internacionales:

EN 203-2-4 (2005-10)

TS EN 203-2-4 (2009-04-28)

Relación con otras normas DIN:

Reemplaza a: DIN EN 203-3:1996-09

Reemplaza a: DIN EN 203-2-4:2003-12

Reemplaza a: DIN EN 203-2:1995-03

Resumen:
This standard specify DIN EN 203-1 about requirements and testing at gas fired fryers.
Keywords:
Catering equipment, Cauldrons, CE marking, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Deep fat fryer, Deep fat fryers, Definitions, Effects, Electric forced convention ovens, Energy consumption, Fuels, Gas cookers, Gas technology, Gaseous, Gaseous fuels, Gas-powered devices, Heat requirement, Heat-up period, Hot air, Hot air device, Hotplates, Instantaneous water heaters, Operational instructions, Operational mode, Ovens (cooking appliances), Performance testing, Pressure, Safety, Specification (approval), Steam baking oven, Structural systems, Testing, Testing conditions, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater
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