CEN/TC 106
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 78821 | EN 203-1:2021+A1:2023 | Gas heated catering equipment - Part 1: General safety requirements | Standarts spēkā |
| 23865 | EN 203-2-11:2006 | Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers | Standarts spēkā |
| 21132 | EN 203-2-6:2005 | Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage | Standarts spēkā |
| 38173 | LVS EN 203-2-3:2015 | Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans | Standarts spēkā |
| 21135 | LVS EN 203-2-9:2006 | Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles | Standarts spēkā |
| 21134 | LVS EN 203-2-8:2006 | Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paēlla cookers | Standarts spēkā |
| 78823 | EN 203-2-1:2021+A1:2023 | Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners | Standarts spēkā |
| 21136 | LVS EN 203-2-10:2007 | Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills | Standarts spēkā |
| 21134 | EN 203-2-8:2005 | Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers | Standarts spēkā |
| 36190 | LVS EN 203-2-7:2014 | Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries | Standarts spēkā |
Displaying 71-80 of 88 results.