Over deze norm
This document specifies the general requirements and the constructional and operating characteristics relating to safety and rational use of energy, with 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 4, are considered in this document. This document 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.