{"id":262438,"date":"2024-10-19T17:24:43","date_gmt":"2024-10-19T17:24:43","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-203-2-72014\/"},"modified":"2024-10-25T13:14:56","modified_gmt":"2024-10-25T13:14:56","slug":"bs-en-203-2-72014","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-203-2-72014\/","title":{"rendered":"BS EN 203-2-7:2014"},"content":{"rendered":"
Addition:<\/i><\/p>\n
This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries.<\/p>\n
It also states test methods to check those characteristics.<\/p>\n
This European Standard does not cover rational use of energy.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
5<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | 1 Scope 2 Normative references 3 Terms and Definitions <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2009\/142\/EC Table ZA.1 \u2014 Correspondence between this European Standard and Directive 2009\/142\/EC <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Gas heated catering equipment – Specific requirements. Salamanders and rotisseries<\/b><\/p>\n |