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This European Standard specifies the general requirements and the constructional and operating characteristics relating to safety and, rational use of energy, marking, withand the associated test methods for gas heated commercial catering and bakery appliances intended to be used indoor.
The specific requirements are given in Part 2.
Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard.
This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink.
Only the net calorific value (Hi) and net Wobbe number (Wi) are used.
Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard.
NOTE: For appliances intended to be used in vehicles, in carriages or on board ships, additional requirements may be necessary
Reģistrācijas numurs (WIID)
66340
Darbības sfēra
This European Standard specifies the general requirements and the constructional and operating characteristics relating to safety and, rational use of energy, marking, withand the associated test methods for gas heated commercial catering and bakery appliances intended to be used indoor.
The specific requirements are given in Part 2.
Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard.
This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink.
Only the net calorific value (Hi) and net Wobbe number (Wi) are used.
Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard.
NOTE: For appliances intended to be used in vehicles, in carriages or on board ships, additional requirements may be necessary
