EN 203-2-11-2006 pdf download.Gas heated catering equipment – Part 2-11 Specific requirements-Pasta cookers.
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
Addition:
EN 203-1:2005, Gas heated catering equipment – Part 1: General safety rules
EN 1717, Protection against pollution of potable water in waler installations and general requirements of devices to prevent pollution by back flow
3.3.101
pasta cooker
appliance designed specifically for cooking pasta products
3.3.102
Indicated level
permanent mark on the appliance to indicate the maximum liquid level for correct operation
3.3.103
nominal volume
manufacturer’s declared working volume when filled to the indicated level
5.3.1 Food spillage
Addition:
The appliance shall be ciesegned in such a way that any overflow during operation saii not cause any dangerous situation to the user.
5.3.2 StabilIty and mechanical safety
Addition:
No position of the basket shall be capable of causing any injury to the operator.
6.3.2.2 ProtectIon against burns
Addition:
The following are designated as working surfaces: internal and external surfaces of covers, draw off taps, flue outlets, pans and hobs.
The knobs of the draw off taps and of the tilting mechanism are considered as working surfaces, only the knobs for taps and cover opening shall comply with requirements of 6.3.2.21 of EN 203-1:2005.
6.10 Rational use of energy
Addition:
The pasta cooker tests are carried out under the general conditions of 7.1 of EN 203-1:2005. When tested in accordance with 7.101. the efficiency shall not be less than 50 %.
7.4.2 Temperature limits
Addition:
For this test, the pasta cooker is filled with water to its nominal level.
7.8.1 Stability and mechanical safety
Addition:
The basket is filled with the maximum nominal load and in the worst conditions.
7.8.101 Lack of heat bearing fluid
Remove the heat bearing fluid and ignite the gas. When the safety devices shut down, it is checked that the surface temperature of the outside case does not exceed the ambient temperature by more than 80 K. Furthermore, there shall be no deformation of the inside of the pasta cooker nor the outside of the case.
7.101 Rational use of energy
At the ambient temperature of 20 DC, the appliance is supplied with the reference gas giving the highest nominal heat input. Type B11 appliances shall be fitted with a flue 0,5 m in length after the draught diverter, Type B14 appliances shall be fitted with the shortest combustion products evacuation duct stated by the manufacturer. According to the specification of the manufacturer, the pan is filled with water. The control thermostat is set in the highest position. After having reached the boiling temperature, the test is carried out during the measuring time.
The efficiency is determined according to the following formula:
where:
V, is the volume of gas measured, In cubic metres (m3);
p is the atmospheric pressure, in millibars (mbar);
p is the supply pressure of the gas at the point of measurement of the heat input, in millibars (mbar);
p is the partial pressure of water vapour, in millibars (mbar) (see 7.3.2.1 of EN 203-1:2005);
t is the temperature of gas at the point of measurement of heat input, in degrees Celsius (°C).
9.2.1 Data plates and labels
Addition:
For pressurized appliances, a data plate shall indicate the working pressure and test pressure of the appliance.
9.2.2.101 Indicated level
The vessel shall carry a permanently fixed mark indicating the maximum operating level of filling and shall be located so as to be readily visible when filling.
9.3.2 Instructions for use and maintenance
Addition:
— the instructions shall warn that the appliance shall not be used empty.
9.3.3 Instructions for installation and adjustment
Addition:
— the need to install the appliance in accordance with EN 1717 and the national water regulations in force.EN 203-2-11-2006 pdf download.

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