Standards

Reference	Title
LVS EN 203-1+A1:2008	Gas heated catering equipment - Part 1: General safety rules
LVS EN 203-2-10:2007	Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
LVS EN 203-2-11:2006	Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
LVS EN 203-2-1:2006	Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
LVS EN 203-2-2:2006	Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
LVS EN 203-2-3:2006	Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
LVS EN 203-2-4:2006	Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
LVS EN 203-2-6:2006	Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
LVS EN 203-2-7:2007	Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
LVS EN 203-2-8:2006	Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paēlla cookers

Displaying 21-30 of 120 results.

Legislation/Applicable standard