{"id":391971,"date":"2024-10-20T04:02:00","date_gmt":"2024-10-20T04:02:00","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-203-2-42021-tc\/"},"modified":"2024-10-26T07:29:42","modified_gmt":"2024-10-26T07:29:42","slug":"bs-en-203-2-42021-tc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-203-2-42021-tc\/","title":{"rendered":"BS EN 203-2-4:2021 – TC"},"content":{"rendered":"
The scope of EN 203-1:2021 applies, with the following addition and modification of the 3rd paragraph. This document applies to catering fryers.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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28<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
35<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
36<\/td>\n | 4 Classification 5 Constructional requirements <\/td>\n<\/tr>\n | ||||||
37<\/td>\n | 6 Performance requirements <\/td>\n<\/tr>\n | ||||||
38<\/td>\n | 7 Test conditions <\/td>\n<\/tr>\n | ||||||
40<\/td>\n | 8 Marking and instructions <\/td>\n<\/tr>\n | ||||||
42<\/td>\n | Annex ZA (informative)Relationship between this European Standard and the essential requirements of Regulation (EU) 2016\/426 aimed to be covered <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Gas heated catering equipment – Specific requirements. Fryers<\/b><\/p>\n |