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Normas DIN – AENOR
DIN EN 203-2-11:2006-09

DIN EN 203-2-11:2006-09

Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers; German version EN 203-2-11:2006 / Note: Applies in conjunction with DIN EN 203-1 (2005-10).

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-11: Exigences particulières - Cuiseurs à pâtes; Version allemande EN 203-2-11:2006 / Attention: Valable en conjointement avec DIN EN 203-1 (2005-10).

Großküchengeräte für gasförmige Brennstoffe - Teil 2-11: Spezifische Anforderungen - Nudelkocher; Deutsche Fassung EN 203-2-11:2006 / Achtung: Gilt in Verbindung mit DIN EN 203-1 (2005-10).

Fecha:
2016-09 /Active
Equivalencias internacionales:

EN 203-2-11 (2006-06)

TS EN 203-2-11 (2009-04-28)

Relación con otras normas DIN:

Reemplaza a: DIN EN 203-2-11:2005-03

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

Resumen:
This standard specify DIN EN 203-1 about requirements and testing at gas fired Pasta cookers.
Keywords:
Canteen kitchen, Catering equipment, Cauldrons, CE marking, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Cooking vessels, Deep fat fryer, Definitions, Design, Effects, Electric forced convention ovens, Energy consumption, Energy economics, Equipment safety, Fuels, Gas cookers, Gas stoves, Gaseous, Gaseous fuels, Gas-powered devices, Heat requirement, Heat-up period, Hot air, Hot air device, Hotplates, Inspection, Installation instructions, Installations, Instantaneous water heaters, Instructions for use, Kitchen utensils, Kitchens, Marking, Nameplates, Noodle cookers, Operational instructions, Operational mode, Ovens (cooking appliances), Pasta, Performance testing, Pressure, Safety, Safety engineering, Safety requirements, Specification (approval), Steam baking oven, Testing, Testing conditions, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater
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