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SN EN 203-2-11 : 2006

SN EN 203-2-11 : 2006

Current

Current

The latest, up-to-date edition.

GAS HEATED CATERING EQUIPMENT - PART 2-11: SPECIFIC REQUIREMENTS - PASTA COOKERS

Published date

01-12-2013

Publisher

Swiss Standards

Foreword<br>1 Scope<br>2 Normative references<br>Annex ZA (informative) Relationship between this<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;European Standard EN 203-2-11 and the<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Essential Requirements or other provisions<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;of EU Directives<br>Bibliography

Specifies the test methods and requirements for the construction and operating characteristics relating to to the safety, rational use of energy and marking of commercial gas heated pasta cookers.

Committee
INB/NK 162
DevelopmentNote
Supersedes SN EN 203-2. (10/2006)
DocumentType
Standard
PublisherName
Swiss Standards
Status
Current

Standards Relationship
DIN EN 203-2-11:2006-09 Identical
UNE-EN 203-2-11:2006 Identical
EN 203-2-11:2006 Identical
BS EN 203-2-11:2006 Identical
I.S. EN 203-2-11:2006 Identical
UNI EN 203-2-11 : 2006 Identical

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