Multi-part Document
BS EN 203 - Gas heated catering equipment
https://doi.org/10.3403/BSEN203
This is a multi-part document divided into the following parts:
- Part 1 Specification for gas heated catering equipment. Safety requirements
- Part 2 Specification for gas heated catering equipment. Rational use of energy
- Part 2-1 Gas heated catering equipment. Specific requirements. Open burners and wok burners
- Part 2-2 Gas heated catering equipment. Specific requirements. Ovens
- Part 2-3 Gas heated catering equipment. Specific requirements. Boiling pans
- Part 2-4 Gas heated catering equipment. Specific requirements. Fryers
- Part 2-6 Gas heated catering equipment. Specific requirements. Hot water heaters for beverage
- Part 2-7 Gas heated catering equipment. Specific requirements. Salamanders and rotisseries
- Part 2-8 Gas heated catering equipment. Specific requirements. Brat pans and paella cookers
- Part 2-9 Gas heated catering equipment. Specific requirements. Solid tops, warming plates and griddles
- Part 2-10 Gas heated catering equipment. Specific requirements. Chargrills
- Part 2-11 Gas heated catering equipment. Specific requirements. Pasta cookers
- Part 3 Gas heated catering equipment. Materials and parts in contact with food and other sanitary aspects