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Normas DIN – AENOR
DIN EN 203-2-10:2007-07

DIN EN 203-2-10:2007-07

Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills; German version EN 203-2-10:2007 / Note: Applies in conjunction with DIN EN 203-1 (2005-10).

Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-10: Exigences particulières - Barbecues; Version allemande EN 203-2-10:2007 / Attention: Valable en conjointement avec DIN EN 203-1 (2005-10).

Großküchengeräte für gasförmige Brennstoffe - Teil 2-10: Spezifische Anforderungen - Grillgeräte; Deutsche Fassung EN 203-2-10:2007 / Achtung: Gilt in Verbindung mit DIN EN 203-1 (2005-10).

2017-07 /Active
Equivalencias internacionales:

EN 203-2-10 (2007-04)

TS EN 203-2-10 (2009-04-28)

Relación con otras normas DIN:

Reemplaza a: DIN EN 203-2-10:2005-03

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

This European Standard defines the requirements for the construction and operation relating to safety and the rational use of energy of chargrills. It also sets out the technique used in the tests that check the characteristics.
Burners, Canteen kitchen, Categories, Catering equipment, Cauldrons, CE marking, Classification, Communal residences, Convection ovens, Cooking appliances, Cooking equipment, Deep fat fryer, Definitions, Design, Effects, Electric forced convention ovens, Energy consumption, Fuels, Gas appliances, Gas cookers, Gas stoves, Gaseous, Gaseous fuels, Gas-powered devices, Grills, Grills (cooking), Heat requirement, Heat-up period, Hot air, Hot air device, Hotplates, Instantaneous water heaters, Kitchen utensils, Marking, Operational instructions, Operational mode, Ovens (cooking appliances), Performance testing, Pressure, Properties, Safety, Safety components, Safety engineering, Safety measures, Safety regulations, Safety requirements, Specification (approval), Steam baking oven, Test gases, Testing, Testing conditions, Trade, Utilization of energy, Vapours, Water heaters, Water storage heater
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