CEN/TC 106
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 2687 | EN 203-1:1992/A2:1999 | Gas heated catering equipment - Part 1: Safety requirements | Atcelts |
| 68411 | EN 203-2-4:2021 | Gas heated catering equipment - Part 2-4: Specific requirements - Fryers | Atcelts |
| 34921 | LVS EN 203-1:2014 | Gas heated catering equipment - Part 1: General safety rules | Atcelts |
| 21133 | EN 203-2-7:2007 | Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries | Atcelts |
| 66340 | LVS EN 203-1:2022 | Gas heated catering equipment - Part 1: General safety requirements | Atcelts |
| 68233 | LVS EN 203-2-1:2022 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners | Atcelts |
| 62248 | EN 203-1:2014/AC:2016 | Gas heated catering equipment - Part 1: General safety rules | Atcelts |
| 71917 | prEN 203-2-3 | Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans and pasta cookers | Aptauja slēgta |
| 71916 | prEN 203-2-8 | Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans | Aptauja slēgta |
| 23865 | EN 203-2-11:2006 | Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers | Standarts spēkā |
Displaying 61-70 of 88 results.