This document specifies the general requirements and the constructional and operating characteristics relating to
safety1), marking, and the associated test methods for gas heated commercial catering and bakery appliances.
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 document.
This document applies to all professional cooking and bakery appliances using gas for preparing food and drink.
This document covers type tests only, and 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 document.
NOTE This document does not really deal with rational use of energy. This aspect is mentioned in 6.10 only for the
coherency with associated Part 2 (clauses numbering) and to remind that in case of not any Part 2 exist for a specific product,
rational use of energy has however to be considered.
EN 203-1:2005 history
2023EN 203-1:2021+A1:2023 Gas heated catering equipment - Part 1: General safety requirements
1970EN 203-1:2021 Gas heated catering equipment - Part 1: General safety rules
2016EN 203-1:2014/AC:2016 Gas heated catering equipment - Part 1: General safety rules
2014EN 203-1:2014 Gas heated catering equipment - Part 1: General safety rules
2005EN 203-1:2005 Gas heated catering equipment - Part 1: General safety rules Incorporates Amendment A1: 2008
1999EN 203-1:1992/A2:1999 AMD A2 Gas Heated Catering Equipment - Part 1: Saftey Requirements Ratified European Text
1994EN 203-1:1993/PRA1:1994 AMD prA1 Gas Heated Catering Equipment - Part 1: Safety Requirements
1993EN 203-1:1993 CORRIGENDUM Gas Heated Catering Equipment - Part 1: Safety Requirements
1992EN 203-1:1992 Gas heated catering equipment; part 1: safety requirements