oSIST prEN 203-2-7:2016
(Main)Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
Addition:
This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries.
It also states test methods to check those characteristics.
This European Standard does not cover rational use of energy.
Großküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen - Salamander und Grillgeräte
Der Anwendungsbereich ist mit den folgenden Ergänzungen anzuwenden:
Diese Europäische Norm legt die Anforderungen an die Bau- und Betriebsweise, bezogen auf die Sicherheit und Kennzeichnung von Salamander und Grill, fest.
Es werden auch Prüfverfahren angegeben, um die Eigenschaften zu überprüfen.
In dieser Europäischen Norm wird die rationelle Energienutzung nicht behandelt.
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulières - Salamandres et rôtissoires
Le domaine d’application s’applique avec l’ajout suivant :
La présente Norme européenne spécifie les exigences applicables aux caractéristiques de construction et de fonctionnement des salamandres et rôtissoires, en ce qui concerne la sécurité et le marquage des appareils.
Elle fixe également les méthodes d'essai permettant de vérifier ces caractéristiques.
Cette Norme européenne ne couvre pas l’utilisation rationnelle de l’énergie.
Plinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnji
General Information
- Status
- Not Published
- Public Enquiry End Date
- 24-Jul-2016
- Technical Committee
- PLN - Gas appliances for domestic use
- Current Stage
- 98 - Abandoned project (Adopted Project)
- Start Date
- 20-Nov-2018
- Due Date
- 25-Nov-2018
- Completion Date
- 20-Nov-2018
- Directive
- Not Harmonized2009/142/EC - Appliances burning gaseous fuels
Relations
- Effective Date
- 18-Jan-2023
- Effective Date
- 01-Jul-2016
Overview
oSIST prEN 203-2-7:2016 is a European standard developed by the Slovenian Institute for Standardization (SIST). This standard provides comprehensive requirements and test methods for gas heated catering equipment, with a specific focus on salamanders and rotisseries. The standard supplements the general principles established in EN 203-1:2014 by detailing unique safety, constructional, and performance characteristics pertinent to these appliances used in commercial and professional kitchens.
By offering harmonized criteria, this standard supports manufacturers, importers, and users in complying with EU safety directives, ensuring appliances are fit for safe use, properly marked, and accompanied by clear instructions. It is crucial for anyone involved in the design, production, sale, or operation of gas heated salamanders and rotisseries.
Key Topics
Safety & Design Requirements
- Adequate measures are mandated for reducing risks of fire and burns associated with high temperatures and moving mechanical components.
- Specific construction rules include ensuring accessibility for cleaning, safe removal of grease and juices, spillover prevention, and mechanical stability of components such as grill pans and spits.
Performance Testing
- Appliances undergo specific tests for soundness, stability, and operational safety. Temperatures in receptacles (for juices/fats) are controlled to minimize fire risks.
- Devices must have appropriate flame cutoffs and combustion controls to maintain safety during use and in the event of faults.
Marking and Instructions
- Equipment must be clearly and indelibly marked, including warnings about hot surfaces and correct load limits for accessories.
- Detailed instructions for installation, operation, and routine maintenance are required, emphasizing cleaning procedures and minimum required clearances from combustible materials.
Terminology
- Definitions clarify the characteristics of salamanders (designed primarily for grilling by radiant heat) and rotisseries (designed primarily for roasting via slow rotation in front of a heat source).
Applications
This standard is applicable to:
- Manufacturers and importers of gas heated salamanders and rotisseries, who need to ensure their products conform to essential EU directives for gas appliances.
- Professional kitchens, restaurants, hotels, and catering establishments using these appliances for grilling, roasting, and preparing foods efficiently and safely.
- Inspection and certification bodies that assess conformity of commercial kitchen equipment to European requirements.
Following oSIST prEN 203-2-7:2016 helps reduce risks such as burns, fires, mechanical injuries, and food contamination. Adhering to standardized marking and operating instructions also supports consistent and safe use by kitchen staff, maintenance teams, and safety inspectors.
Related Standards
- EN 203-1:2014 – Gas heated catering equipment – Part 1: General safety rules. Forms the foundation for specific requirements described in this standard.
- ISO 7010 – Standardized symbols for safety signage, referenced for appliance markings (e.g., hot surface warning).
- EU Directive 2009/142/EC – The Gas Appliances Directive, whose essential safety requirements are covered in this standard.
Harmonization with related standards makes oSIST prEN 203-2-7:2016 an integral component of gas appliance safety in commercial food service across Europe, supporting regulatory compliance, product quality, and end-user protection.
Frequently Asked Questions
oSIST prEN 203-2-7:2016 is a draft published by the Slovenian Institute for Standardization (SIST). Its full title is "Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries". This standard covers: Addition: This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries. It also states test methods to check those characteristics. This European Standard does not cover rational use of energy.
Addition: This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries. It also states test methods to check those characteristics. This European Standard does not cover rational use of energy.
oSIST prEN 203-2-7:2016 is classified under the following ICS (International Classification for Standards) categories: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances. The ICS classification helps identify the subject area and facilitates finding related standards.
oSIST prEN 203-2-7:2016 has the following relationships with other standards: It is inter standard links to SIST EN 203-2-7:2014, SIST EN 203-2-7:2014. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
oSIST prEN 203-2-7:2016 is associated with the following European legislation: EU Directives/Regulations: 2009/142/EC; Standardization Mandates: M/BC/CEN/89/6. When a standard is cited in the Official Journal of the European Union, products manufactured in conformity with it benefit from a presumption of conformity with the essential requirements of the corresponding EU directive or regulation.
oSIST prEN 203-2-7:2016 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
SLOVENSKI STANDARD
01-julij-2016
Plinske naprave za gostinstvo - 2-7. del: Posebne zahteve - Salamandri in ražnji
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and
rotisseries
Großküchengeräte für gasförmige Brennstoffe - Teil 2-7: Spezifische Anforderungen -
Salamander und Grillgeräte
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-7:
Exigences particulières - Salamandres et rôtissoires
Ta slovenski standard je istoveten z: prEN 203-2-7
ICS:
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
DRAFT
EUROPEAN STANDARD
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2016
ICS 97.040.20 Will supersede EN 203-2-7:2014
English Version
Gas heated catering equipment - Part 2-7: Specific
requirements - Salamanders and rotisseries
Appareils de cuisson professionnelle utilisant les Großküchengeräte für gasförmige Brennstoffe - Teil 2-
combustibles gazeux - Partie 2-7: Exigences 7: Spezifische Anforderungen - Salamander und
particulières - Salamandres et rôtissoires Grillgeräte
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 106.
If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations
which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other
language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC
Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are
aware and to provide supporting documentation.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without
notice and shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2016 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 203-2-7:2016 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
1 Scope . 4
2 Normative references . 4
3 Terms and definitions . 4
3.1 Terminology referring to gases and pressures . 4
3.2 General terminology referring to appliance design . 4
3.3 Terminology referring to appliance operation . 4
4 Classification . 4
5 Constructional requirements . 5
5.1 General . 5
5.2 Particular requirements for components in the gas circuit . 5
5.3 Particular requirements . 5
6 Performance requirements . 5
6.1 Soundness . 5
6.2 Obtaining the gas rate. 5
6.3 Safety of operation . 5
6.4 Influence of burners on each other . 6
6.5 Auxiliary equipment . 6
6.6 Air proving device . 6
6.7 Combustion . 6
6.8 Particular requirements . 6
6.9 Auxiliary energy . 6
6.10 Rational use of energy . 6
6.11 Operating requirements - Temperature of the LPG cylinder and its compartment . 6
7 Test conditions . 6
7.1 General . 6
7.2 Soundness . 6
7.3 Obtaining gas rates . 6
7.4 Operational safety . 6
7.5 Auxiliary equipment . 7
7.6 Combustion . 7
7.7 Air-proving device . 7
7.8 Special tests . 7
7.8.1 Stability and mechanical safety . 7
8 Designation. 7
9 Marking and instructions . 7
9.1 General . 7
9.2 Marking on the appliance . 8
9.3 Instructions . 8
9.4 Packaging . 8
Annex ZA (informative) Relationship between this European Standard and the Essential
Requirements of EU Directive 2009/142/EC . 9
European foreword
This document (prEN 203-2-7:2016) has been prepared by Technical Committee CEN/TC 106 “Large
kitchen appliances using gaseous fuels”, the secretariat of which is held by AFNOR.
This document is currently submitted to the CEN Enquiry.
This document will supersede EN 203-2-7:2014.
This standard is intended to be used in conjunction with EN 203-1, Gas heated catering equipment —
Part 1: General safety rules.
This sub-part of Part 2 supplements or modifies the corresponding clauses of EN 203-1, so as to convert
it into the European Standard for salamanders and rotisseries using gaseous fuels.
Where a particular subclause of EN 203-1 is not mentioned in this sub-part of Part 2, that subclause
applies as far as is reasonable. Where this European Standard states “addition”, “modification” or
“replacement”, the relevant text of EN 203-1 is to be adapted accordingly.
Subclauses and figures which are additional to those in EN 203-1 are numbered starting with 101.
The main changes compared to the former version are the update to the reference to EN 203-1:2014.
This document has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association, and supports essential requirements of EU Directive(s).
For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this
document.
1 Scope
Scope is applicable with the following addition:
This European Standard specifies requirements for the construction and operating characteristics
relating to the safety and marking of salamanders and rotisseries.
It also states test methods to check those characteristics.
This European Standard does not cover rational use of energy.
2 Normative references
Normative references are applicable with the following addition:
EN 203-1:2014, Gas heated catering equipment - Part 1: General safety rules
3 Terms and definitions
3.1 Terminology referring
...