Sets out the requirements and test methods for the rational use of energy of gas heated catering equipment. Coverage includes: open flame burners, boiling pans, fryers, hot cupboards, heat loss recovery, expansion boilers, pressure boilers, and time to reach hot condition.

ONORM EN 203-2-1:2006

ONORM EN 203-2-3:2006

ONORM EN 203-2-4:2006

ONORM EN 203-2-6:2006

ONORM EN 203-2-8:2006

ONORM EN 203-2-9:2006

I.S. EN 203-2:1995 - Identical

UNI EN 203-2:1996 - Identical

NBN EN 203-2:1995 - Identical

NF EN 203-2:1995 - Identical

SS EN 203-2 Ed. 1 (1995) - Identical

NS EN 203-2 Ed. 1 (1995) - Identical

UNE EN 203-2:1995 - Identical

SN EN 203-2:1995 - Identical

NEN EN 203-2:1995 - Identical

BS EN 203-2:1995 - Identical

DIN EN 203-2 (1995-03) - Identical