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Catering equipment testing

Catering equipment testing, Total:307 items.

In the international standard classification, Catering equipment testing involves: Kitchen equipment, Wastes, Plant and equipment for the food industry, Products of the chemical industry, Services, Ground service and maintenance equipment, Environmental protection, Processes in the food industry, Non-destructive testing, Telecommunication systems, Installations in buildings, Diagnostic, maintenance and test equipment, Water quality, Applications of information technology, Testing of metals, Medical equipment, Linear and angular measurements.

AT-ON, Catering equipment testing

ONORM S 3011-1995 Commercial catering equipment - Sinks - Dimensions Equipement des grandes cuisines - Eviers - Dimensions
ONORM S 3010-4-1994 Commercial catering equipment - Distribution equipment -Tray slides
ONORM S 3033-1995 Commercial catering equipment - Bains-marie -Definitions, requirements, test specifications - Marking of conformity
ONORM S 3030-1989 Graphical Symbols for commercial catering equipment
ONORM S 3010-5-1994 Commercial catenng equipment - Distribution equipment -Dispensers
ONORM S 3008-1984 Catering equipment for large kitchens; receptacles (baskets) for dishes; dimensions
ONORM S 3010-6-1994 Commercial catering equipment - Food distribution equipment - Cold storage devices
ONORM S 3006-1984 Catering equipment for large kitchens; cutting-boards
ONORM S 3005-1984 Catering equipment for large kitchens; Insertion trays
ONORM S 3010-3-1994 Commercial catering equipment - Distribution equipment - Top shelves, not heated or heated
ONORM S 3010-2-1994 Commercial catering equipment - Distribution equipment -Heated cabinet and heated service counter
ONORM S 3001-1984 Catering equipment for large kitchens; Insertion elements; dimensions
ONORM S 3003-1984 Catering equipment for large kitchens; Openings for Insertion elements
ONORM S 3010-1-1994 Commercial catering equipment - Distribution equipment - Definitions, general characteristics of construction, dimensions
ONORM S 3012-1995 Commercial catering equipment - Sink tables - Requirements, test specifications
ONORM S 3053-1989 Commercial catering equipment; commercial freezers for foodstuff; Performance requirements and fest specifications
ONORM S 3004-1984 Catering equipment for large kitchens; distance of guide-rails (bearing trays)
ONORM S 3031-1997 Commercial catenng equipment -Ranges and auxiliaries -Definitions, dimensions, matenals
ONORM S 3045-1989 Commercial catering equipment; small glass-washing machines (compact-type); definitions, requirements, test specijications
ONORM S 3000-1984 Catering equipment for large kitchens; basic and derived dimensions (Gastronorm System)
ONORM S 3051-1989 Commercial catering equipment; commercial cooling refrigerators and deep freezing refrigerators; terms with definitions
ONORM S 3052-1989 Commercial catering equipment; commercial closed storage refrigerators for foodstuff, Performance requirements and fest specifications
ONORM S 3038-1995 Commercial catering equipment - Deep fat fryers - Definitions, requirements, test specifications - Marking of conformity
ONORM S 3037-1986 Commercial catering equipment; broilers working by infrared heating; definitions, requirements, test specifications
ONORM S 3035-1995 Commercial catering equipment - Tilting frying pans -Definitions, requirements, test specifications - Marking of conformity
ONORM S 3009-1995 Commercial catering equipment - Floor-grids and -troughs - Definitions, requirements, test specifications
ONORM S 3034-1995 Commercial catenng equipment - Multiple deck ovens -Definitions, requirements, test specifications - Marking of conformity
ONORM S 3050-1989 Commercial catering equipment; convection-ovens; definitions, requirements, test specifications; marking of conformity
ONORM S 3002-1997 Catering equipment for large kitchens - Working tables and working chests - Requirements, main dimensions and testing
ONORM S 3031-1995 Commercial catering equipment - Ranges and auxiliaries -Definitions, Performance requirements and test specifications -Marking of conformity
ONORM S 3036-1995 Commercial catering equipment - Double jacketed boiling pans and quick boiling pans with pressure-free boiling space - Definitions, requirements, test specifications -Marking of conformity
ONORM M 5871-1998 Equipment of drinking water treatment plants with in situ measuring instruments
ONORM S 3032-1995 Commercial catering equipment - Fryer-, grill- and griddle-plates - Definitions, requirements, test specifications -Marking of conformity
ONORM E 1352-1955
ONORM E 1359-1977
ONORM M 1349-1997 Verification of measuring and test equipment - Testing Instruction for measuring tapes
ONORM E 1380-1971 Testing Devices, Standard Test Pin D

US-FCR, Catering equipment testing

FCR COE CEGS 11400-1998 FOOD SERVICE EQUIPMENT
FCR NAV MIL-HDBK-1119-1991 FOOD SERVICE EQUIPMENT
FCR UFGS-11 06 40.13-2008 FOODSERVICE EQUIPMENT SCHEDULE
FCR FED H-08-1 SEC 11415-2005 FOOD SERVICE SELF-CONTAINED REFRIGERATION EQUIPMENT
FCR UFGS-16081-2004 APPARATUS INSPECTION AND TESTING
FCR UFGS-26 08 00-2008 APPARATUS INSPECTION AND TESTING
FCR UFGS-43 21 29-2006 FLOW MEASURING EQUIPMENT [POTABLE WATER] [SEWAGE TREATMENT PLANT]

German Institute for Standardization, Catering equipment testing

DIN 66075-8:1977-12 Catering equipment; receptacles for dishes, dimensions
DIN 66075-5:1975-07 Catering equipment; sinks, dimensions
DIN 18870:2000-08 Equipment for commercial kitchens - Limits for wastegas heat losses of catering equipments
DIN 66075-7:1977-12 Catering equipment; openings for insertion elements
DIN 18870:2000 Equipment for commercial kitchens - Limits for wastegas heat losses of catering equipments
DIN EN 4855-02:2020 Aerospace series - ECO efficiency of catering equipment - Part 02: Oven equipment; German and English version EN 4855-02:2020
DIN EN 4855-03:2020 Aerospace series - ECO efficiency of catering equipment - Part 03: Chilling equipment; German and English version EN 4855-03:2020
DIN EN 4855-02:2020-04 Aerospace series - ECO efficiency of catering equipment - Part 02: Oven equipment; German and English version EN 4855-02:2020
DIN EN 4855-04:2020 Aerospace series - ECO efficiency of catering equipment - Part 04: Beverage makers; German and English version EN 4855-04:2020
DIN EN 4855-04:2020-04 Aerospace series - ECO efficiency of catering equipment - Part 04: Beverage makers; German and English version EN 4855-04:2020
DIN EN 4855-03:2020-04 Aerospace series - ECO efficiency of catering equipment - Part 03: Chilling equipment; German and English version EN 4855-03:2020
DIN EN 203-2-6:2006-02 Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage; German version EN 203-2-6:2005
DIN EN 203-1:2022 Gas heated catering equipment - Part 1: General safety requirements
DIN EN 203-1:2019 Gas heated catering equipment - Part 1: General safety rules; German and English version prEN 203-1:2019
DIN EN 203-2-10:2007-07 Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills; German version EN 203-2-10:2007 / Note: Applies in conjunction with DIN EN 203-1 (2005-10).
DIN EN 203-1:2022-05 Gas heated catering equipment - Part 1: General safety requirements; German version EN 203-1:2021 / Note: This standard is part of the DVGW body of rules.
DIN EN 203-2-2:2020 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens; German and English version prEN 203-2-2:2020
DIN EN 203-2-2:2022 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
DIN EN 203-2-3:2015-04 Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans; German version EN 203-2-3:2014 / Note: DIN EN 203-2-3 (2006-02) remains valid alongside this standard until 2016-06-30.*Applies in conjunction with DIN EN 203-1 (2014-07).
DIN EN 203-2-2:2022-05 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens; German version EN 203-2-2:2021 / Note: This standard is part of the DVGW body of rules.*Applies in conjunction with DIN EN 203-1 (2022-05).
DIN EN 4855-01:2020 Aerospace series - ECO efficiency of catering equipment - Part 01: General conditions; German and English version EN 4855-01:2020
DIN EN 203-2-4:2022-05 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers; German version EN 203-2-4:2021 / Note: This standard is part of the DVGW body of rules.*Applies in conjunction with DIN EN 203-1 (2022-05).
DIN EN 203-2-4:2020 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers; German and English version prEN 203-2-4:2020
DIN EN 203-2-4:2022 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
DIN EN 203-2-11:2006-09 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers; German version EN 203-2-11:2006 / Note: Applies in conjunction with DIN EN 203-1 (2005-10).
DIN EN 4855-01:2020-04 Aerospace series - ECO efficiency of catering equipment - Part 01: General conditions; German and English version EN 4855-01:2020
DIN 8783:1986 Beverage filling technology; tests an filling plants
DIN EN 203-2-7:2014-07 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries; German version EN 203-2-7:2014 / Note: Applies in conjunction with DIN EN 203-1 (2014-07).*To be replaced by DIN EN 203-2-7 (2016-05).
DIN EN 203-2-8:2006-02 Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers; German version EN 203-2-8:2005 / Note: To be replaced by DIN EN 203-2-8 (2014-08).
DIN 3363-3:1992 Gasfired catering equipment; glass ceramic hobs requirements and testing
DIN EN 203-2-9:2006-02 Gas heated catering equipment - Part 2-9 Specific requirements - Solid tops, warming plates and griddles; German version EN 203-2-9:2005
DIN EN 13927:2003 Non-destructive testing - Visual testing - Equipment; German version EN 13927:2003
DIN EN 13927:2003-05 Non-destructive testing - Visual testing - Equipment; German version EN 13927:2003
DIN 18867-1:2012 Equipment for commercial kitchens - Mobile equipment - Part 1: Runabout carts, Requirements and testing
DIN EN 203-2-1:2022 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
DIN EN 203-2-1:2019 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners; German and English version prEN 203-2-1:2019
DIN EN 203-2-1:2022-05 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners; German version EN 203-2-1:2021 / Note: This standard is part of the DVGW body of rules.*Applies in conjunction with DIN EN 203-1 (2022-05).
DIN 19636:1989 Water softeners for use in drinking water supply installations; requirements and testing (DVGW code of practice)
DIN EN ISO 9934-3:2015-12 Non-destructive testing - Magnetic particle testing - Part 3: Equipment (ISO 9934-3:2015); German version EN ISO 9934-3:2015

Standard Association of Australia （SAA）, Catering equipment testing

AS 4563:2022 Commercial catering gas equipment
AS ISO 9934.3:2020 Non-destructive testing — Magnetic particle testing, Part 3: Equipment
AS ISO 3452.4:2020 Non-destructive testing — Penetrant testing, Part 4: Equipment

HU-MSZT, Catering equipment testing

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Catering equipment testing

GB/T 28739-2012 Kitchen waste treating and utilizing equipments in catering services
GB/T 27664.3-2012 Non-destructive testing.Characterization and verification of ultrasonic test equipment.Part 3:Combined equipment
GB/T 15822.3-2005 Non-destructive testing.Magnetic particle testing.Part 3:Equipment
GB/T 18851.4-2005 Non-destructive testing.Penetrant testing.Part 4:Equipment

Guangdong Provincial Standard of the People's Republic of China, Catering equipment testing

DB44/T 873-2011 Electrostatic Catering Fume Purification Equipment

British Standards Institution (BSI), Catering equipment testing

BS 4167-12:1971 Specification for electrically-heated catering equipment - Bains-marie
BS 4167-11:1970 Specification for electrically-heated catering equipment - Hot cupboards
BS EN 4855-02:2020 Aerospace series. ECO efficiency of catering equipment - Oven equipment
BS EN 4855-03:2020 Aerospace series. ECO efficiency of catering equipment - Chilling equipment
BS EN 4855-04:2020 Aerospace series. ECO efficiency of catering equipment - Beverage makers
BS EN 12312-2:2002 Aircraft ground support equipment - Specific requirements - Catering vehicles
BS EN 12312-2+A1:2002 Aircraft ground support equipment. Specific requirements. Catering vehicles
BS EN 203-2-2:2021 Tracked Changes. Gas heated catering equipment. Specific requirements. Ovens
BS EN 203-2-3:2014 Tracked Changes. Gas heated catering equipment. Specific requirements. Boiling pans
BS EN 203-1:2021 Tracked Changes. Gas heated catering equipment. General safety requirements
BS EN 4855-01:2020 Aerospace series. ECO efficiency of catering equipment - General conditions
BS EN 203-2-4:2021 Tracked Changes. Gas heated catering equipment. Specific requirements. Fryers
BS CWA 15596:2006 Code of practice on cleanability of commercial food equipment used in the retail and catering sectors
BS 4167-3:1969 Specification for electrically-heated catering equipment - Grillers, grillers on ranges, toasters
19/30384383 DC BS EN 203-1. Gas heated catering equipment. Part 1. General safety requirements
20/30397886 DC BS EN 203-2-2. Gas heated catering equipment. Part 2-2. Specific requirements. Ovens
20/30410946 DC BS EN 203-2-4. Gas heated catering equipment. Part 2-4. Specific requirements. Fryers
16/30337790 DC BS EN 203-2-7. Gas heated catering equipment. Part 2-7. Specific requirements. Salamanders and rotisseries
BS EN ISO 15548-3:2008 Non-destructive testing - Equipment for eddy current examination - Part 3: System characteristics and verification
BS IEC 60736:1982 Testing equipment for electrical energy meters
BS EN 12668-3:2013 Non-destructive testing. Characterization and verification of ultrasonic examination equipment. Combined equipment

Group Standards of the People's Republic of China, Catering equipment testing

T/BJSCYHYXH 003-2020 Technical specification for equipment maintenance spare parts of catering organizations
T/SZBX 003-2021 Electrostatic fume control equipment of catering industry
T/BJSCYHYXH 005-2020 Technical code for maintenance of electrical equipment in catering organizations
T/BJSCYHYXH 006-2020 Technical code for gas equipment maintenance of catering institutions
T/BJSCYHYXH 007-2020 Technical code for maintenance of refrigeration equipment in catering organizations
T/BJSCYHYXH 002-2020 Comprehensive technical specification for equipment maintenance of catering enterprises
T/GZBC 45.2-2021 Highly efficient and stable cooking fume purification systems— Part 2: Purification equipment technical requirements and test code
T/SFSF 000009-2020 Technical specification for visualization kitchen for catering service Part 5: Facility and equipment
T/CACE 022-2020 Assessment requirements for forerunner standard——Kitchen waste treating and utilizing equipment in catering services
T/BJSCYHYXH 004-2020 Technical specification for kitchen equipment maintenance management and control system of catering organizations
T/EES 0003-2020 Assessment requirements for forerunner standard-cooking fume control equipment
T/BAEE 002-2020 Mechanical photolysis composite fume hood fume purification equipment for catering industry
T/QGCML 994-2023 Mechanical electrostatic composite fume hood integrated equipment for catering industry oil fume purification
T/GZBC 45.3-2021 Highly efficient and stable cooking fume purification systems— Part 3: On-line monitoring and control equipment technical requirements
T/GZBC 45.4-2021 Highly efficient and stable cooking fume purification systems— Part 4: Facilities cleaning and maintenance code
T/SHMHZQ 024-2022 Optical image detection equipment
T/GDAQI 008-2019 The inspection service specification for special equipment

Association Francaise de Normalisation, Catering equipment testing

NF D40-021:2021 Professional catering equipment - Boiling pans - Energy performance
NF D40-022:2021 Professional catering equipment -Cooking stoves -Energy performance
NF D40-023:2023 Equipement de restauration professionnel - Plaques coup de feu - Performance énergétique
AC D40-005:2008 Equipment for catering - Miscellaneous working equipment, handling, stocking, preparation and service for the catering equipment - General design and construction rules for ensuring hygiene in use
NF D40-020:2014 Professional catering equipment - Griddles - Energy performance
NF D40-002:2016 Professional catering equipment - Deep fryers - Energy performance
NF EN 4855-03:2020 Série aérospatiale - Écoefficacité du matériel de restauration - Partie 03 : matériel réfrigérant
AC D40-008:2010 Equipment for catering - Trolley meal distribution cabines - General design and construction rules for ensuring hygiene in use
NF C79-513:1981 Electrical Catering Equipment Commercial electrical bratt-pans Performance requirements
UTE C15-201U*UTE C15-201:2004 Low-voltage electrical installations - Pratical guide for installations of catering equipment
NF EN 4855-04:2020 Série aérospatiale - Écoefficacité du matériel de restauration - Partie 04 : appareils de préparation de boissons
NF L64-001-04*NF EN 4855-04:2020 Aerospace series - ECO efficiency of catering equipment - Part 04 : beverage makers
NF L64-001-02*NF EN 4855-02:2020 Aerospace series - ECO efficiency of catering equipment - Part 02 : oven equipment
NF L64-001-03*NF EN 4855-03:2020 Aerospace series - ECO efficiency of catering equipment - Part 03 : chilling equipment
NF C79-511:1980 Electrical Catering Equipment Commercial electrical deep fat fryers Performance Requirements
NF D40-016:2015 Equipment for mass catering - Reheating and temperature maintaining appliances - Energy performance
NF D32-725-1*NF EN 203-1:2021 Gas heated catering equipment - Part 1 : general safety requirements
NF D32-725-2-2*NF EN 203-2-2:2021 As heated catering equipment - Part 2-2 : specific requirements - Ovens
NF D32-725-2-4*NF EN 203-2-4:2021 Gas heated catering equipment - Part 2-4 : specific requirements - Fryers
NF EN 4855-02:2020 Série aérospatiale - Écoefficacité du matériel de restauration - Partie 02 : fours
AC D40-007:2009 Equipment for catering - Isothermal containers - General design and construction on rules for ensuring hygiene in use
NF L64-001-01*NF EN 4855-01:2020 Aerospace series - ECO efficiency of catering equipment - Part 01 : general conditions
NF EN 4855-01:2020 Série aérospatiale - Écoefficacité du matériel de restauration - Partie 01 : conditions générales
NF EN ISO 15548-1:2014 Essais non destructifs - Appareillage pour examen par courants de Foucault - Partie 1 : caractéristiques de l'appareil et vérifications
NF D32-725-2-1*NF EN 203-2-1:2021 Gas heated catering equipment - Part 2-1 : specific requirements - Open burners and wok burners
AC D40-006:2008 Equipment for catering - Reheating and temperature maintaining appliances for hot food storage - General design and construction rules for ensuring hygiene in use
NF D32-725-3:2009 Gas heated catering equipment - Part 3 : materials and parts in contact with food and other sanitary aspects.
NF EN 13927:2003 Essais non destructifs - Contrôle visuel - Équipement
NF EN ISO 3452-4:1999 Essais non destructifs - Examen par ressuage - Partie 4 : équipement
NF EN ISO 22232-1:2020 Essais non destructifs - Caractérisation et vérification de l'appareillage de contrôle par ultrasons - Partie 1 : appareils
NF D14-510:1987 Sanitary appliances. Dimensional checking. Test method.

CZ-CSN, Catering equipment testing

CSN 51 1005-1989 Equipment for public boarding. Electric oilere. Specificatíons and test methods
CSN 51 1003-1983 Motor-operated and electro-ther- al appliances for catering in- títutions. eneral technical requirements or safety and methods of tests
CSN 51 1012-1989 Catering equipment. Processing con- ainers. Basic and fitting dimensions. echnical requirements

Jiangsu Provincial Standard of the People's Republic of China, Catering equipment testing

DB32/T 3424-2018 Cleaning technology and inspection specifications for kitchen fume exhaust facilities

PL-PKN, Catering equipment testing

PN M41220-1986 Commercial and catering efrigeration equipment ommpressor condensing units e?uirements and testing

Danish Standards Foundation, Catering equipment testing

DS/EN 203-2-6:2006 Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
DS/EN 203-1+A1:2008 Gas heated catering equipment - Part 1: General safety rules
DS/EN 203-2-10:2007 Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
DS/EN 203-2-2:2006 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
DS/EN 203-2-3:2006 Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
DS/EN 203-2-4:2006 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
DS/EN 203-2-11:2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
DS/EN 203-2-7:2007 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
DS/EN 203-2-8:2006 Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers
DS/EN 203-2-9:2006 Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
DS/EN 13927:2003 Non-destructive testing - Visual testing - Equipment
DS/EN 203-2-1:2006 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
DS/EN 203-3:2009 Gas heated catering equipment - Part 3: Materials and parts in contact with food and other sanitary aspects
DS/ISO 22232-3:2020 Non-destructive testing – Characterization and verification of ultrasonic test equipment – Part 3: Combined equipment
DS 2364:1994 Measuring equipment. Requirements for inspection equipment in dimensional metrology. Auxilliary equipment
DS/EN ISO 3452-4:1999 Non-destructive testing - Penetrant testing - Part 4: Equipment
DS/EN ISO 9934-3:2002 Non-destructive testing - Magnetic particle testing - Part 3: Equipment
DS 2364:1993 Measuring equipment. Requirements for inspection equipment in dimensional metrology. Auxilliary equipment

Lithuanian Standards Office , Catering equipment testing

LST EN 203-2-6-2006 Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
LST EN 203-1-2005+A1-2008 Gas heated catering equipment - Part 1: General safety rules
LST EN 203-2-3-2006 Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
LST EN 203-2-2-2006 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
LST EN 203-2-10-2007 Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
LST EN 203-2-4-2006 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
LST EN 203-2-11-2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
LST EN 203-2-7-2007 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
LST EN 203-2-8-2006 Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers
LST EN 203-2-9-2006 Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
LST EN 13927-2003 Non-destructive testing - Visual testing - Equipment
LST EN 203-2-1-2006 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
LST EN 203-3-2009 Gas heated catering equipment - Part 3: Materials and parts in contact with food and other sanitary aspects

AENOR, Catering equipment testing

UNE-EN 203-2-6:2006 Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
UNE-EN 203-1:2014 Gas heated catering equipment - Part 1: General safety rules
UNE-EN 203-2-10:2007 Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
UNE-EN 203-2-3:2015 Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
UNE-EN 203-2-2:2007 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
UNE-EN 203-2-4:2006 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
UNE-EN 203-2-11:2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
UNE-EN 203-2-7:2014 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
UNE-EN 203-2-9:2006 Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
UNE-EN 203-2-8:2006 Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paella cookers
UNE-EN 13927:2003 Non-destructive testing - Visual testing - Equipment
UNE-EN 203-2-1:2015 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners

ASD-STAN - Aerospace and Defence Industries Association of Europe - Standardization, Catering equipment testing

PREN 4855-02-2018 Aerospace series - ECO efficiency of catering equipment - Part 02: Oven equipment (Edition P 1)
PREN 4855-03-2018 Aerospace series - ECO efficiency of catering equipment - Part 03: Chilling equipment (Edition P 1)
PREN 4855-04-2018 Aerospace series - ECO efficiency of catering equipment - Part 04: Beverage makers (Edition P 1)
PREN 4855-01-2018 Aerospace series - ECO efficiency of catering equipment - Part 01: General conditions (Edition P 1)

ES-UNE, Catering equipment testing

UNE-EN 4855-02:2020 Aerospace series - ECO efficiency of catering equipment - Part 02: Oven equipment (Endorsed by Asociación Española de Normalización in March of 2020.)
UNE-EN 4855-03:2020 Aerospace series - ECO efficiency of catering equipment - Part 03: Chilling equipment (Endorsed by Asociación Española de Normalización in March of 2020.)
UNE-EN 203-1:2022 Gas heated catering equipment - Part 1: General safety requirements
UNE-EN 4855-04:2020 Aerospace series - ECO efficiency of catering equipment - Part 04: Beverage makers (Endorsed by Asociación Española de Normalización in March of 2020.)
UNE-EN 203-2-2:2022 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
UNE-EN 203-2-4:2022 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
UNE-EN 4855-01:2020 Aerospace series - ECO efficiency of catering equipment - Part 01: General conditions (Endorsed by Asociación Española de Normalización in March of 2020.)
UNE-EN 203-2-1:2022 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
UNE-EN ISO 9934-3:2016 Non-destructive testing - Magnetic particle testing - Part 3: Equipment (ISO 9934-3:2015)

BE-NBN, Catering equipment testing

NBN-EN 203-1-1992 Gas heated catering equipment. Part 1: Safety requirements

European Committee for Standardization (CEN), Catering equipment testing

FprEN 203-1-2021 Gas heated catering equipment - Part 1: General safety requirements
EN 203-2:1995 Gas Heated Catering Equipment - Part 2: Rational Use of Energy
FprEN 203-2-2-2021 Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
prEN 203-2-8 rev Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans
FprEN 203-2-4-2021 Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
EN 203-2-3:2014 Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
EN 203-2-7:2014 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
prEN 203-2-3 rev Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans and pasta cookers
EN 203-3:2009 Gas heated catering equipment - Part 3: Materials and parts in contact with food and other sanitary aspects
FprEN 203-2-1-2021 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
EN 13927:2003 Non-destructive testing - Visual testing - Equipment
EN ISO 22232-3:2020 Non-destructive testing - Characterization and verification of ultrasonic test equipment - Part 3: Combined equipment (ISO 22232-3:2020)

CEN - European Committee for Standardization, Catering equipment testing

PREN 203-1-2019 Gas heated catering equipment - Part 1: General safety requirements
PREN 203-2-7-2016 Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
PREN 203-2-8-2014 Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and pa?lla cookers
PREN 203-2-1-2019 Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners

NATO - North Atlantic Treaty Organization, Catering equipment testing

AMEDP-4.7-2019 INSPECTION OF FOOD SERVICES CATERING FACILITIES IN DEPLOYED OPERATIONS (ED B@ Ver 1)
AMEDP-4.7-2014 INSPECTION OF FOOD SERVICES CATERING FACILITIES IN DEPLOYED OPERATIONS (ED A@ VER 1)

RU-GOST R, Catering equipment testing

GOST R 51378-1999 Gas heated catering equipment with atmospheric burners if injection type. Safety requirements and test methods
GOST EN 12851-2013 Food processing machinery and equipment. Catering attachments for machines having an auxiliary drive hub. Safety and hygiene requirements
GOST R 51151-1998 Garage equipment. Safety requirements and methods of inspection
GOST R ISO 3452-4-2011 Non-destructive testing. Penetrant testing. Part 4. Equipment

Aeronautical Radio Inc., Catering equipment testing

ARINC 607-3 ITEM 6.0 Equipment Testing

Professional Standard - Environmental Protection, Catering equipment testing

HJ/T 62-2001 Test regulation for cooking fume control equipment

U.S. Military Regulations and Norms, Catering equipment testing

ARMY AR 570-7-1991 EQUIPMENT SURVEY PROGRAM
ARMY MIL-HDBK-204 A-1990 DESIGN OF INSPECTION EQUIPMENT FOR DIMENSIONAL CHARACTERISTICS
ARMY MIL-HDBK-204 A NOTICE 1-2013 DESIGN OF INSPECTION EQUIPMENT FOR DIMENSIONAL CHARACTERISTICS
ARMY MIL-HDBK-204A-1990 DESIGN OF INSPECTION EQUIPMENT FOR DIMENSIONAL CHARACTERISTICS

International Telecommunication Union (ITU), Catering equipment testing

ITU-T Q.137-1988 Automatic testing equipment
ITU-T Q.331-1988 Test equipment for checking equipment and signals
ITU-T Q.164-1988 Test equipment for checking equipment and signals

未注明发布机构, Catering equipment testing

DIN EN 12668-1-A1:2004 Non-destructive testing – Characterization and verification of ultrasonic testing equipment – Part 1: Testing equipment
BS IEC 60736:1982(2001) Testing equipment for electrical energy meters
BS EN ISO 3452-4:1999(2008) Non - destructive testing — Penetrant testing — Part 4 : Equipment

Professional Standard - Machinery, Catering equipment testing

JB/T 11601-2013 Non-destructive testing instrument.Visual testing equipment
JB/T 4730.1-2005（标准释义） Nondestructive testing of pressure equipments
JB/T 4730.2-2005（标准释义） Nondestructive testing of pressure equipments
JB/T 4730.3-2005（标准释义） Nondestructive testing of pressure equipments
JB/T 4730.4-2005（标准释义） Nondestructive testing of pressure equipments
JB/T 4730.5-2005（标准释义） Nondestructive testing of pressure equipments
JB/T 4730.6-2005（标准释义） Nondestructive testing of pressure equipments

International Organization for Standardization (ISO), Catering equipment testing

ISO 22232-3:2020 Non-destructive testing — Characterization and verification of ultrasonic test equipment — Part 3: Combined equipment

United States Navy, Catering equipment testing

NAVY UFGS-26 08 00-2008 APPARATUS INSPECTION AND TESTING

SE-SIS, Catering equipment testing

MNC 301-1987 Testing equipment - Verification - Summan/

Korean Agency for Technology and Standards (KATS), Catering equipment testing

KS C IEC 60736-2003(2018)
KS B ISO 3452-4-2006(2016) Non－destructive testing－Penetrant testing－Part 4：Equipment
KS B ISO 3452-4-2006(2021) Non－destructive testing－Penetrant testing－Part 4：Equipment
KS B ISO 9934-3:2022 Non-destructive testing — Magnetic particle testing — Part 3: Equipment
KS B ISO 3452-4:2022 Non-destructive testing — Penetrant testing — Part 4: Equipment

Professional Standard - Energy, Catering equipment testing

NB/T 10620-2021 Vibration detection of pressure equipment

国家药监局, Catering equipment testing

YY/T 1661-2019 Acupoint impedance detection equipment

Taiwan Provincial Standard of the People's Republic of China, Catering equipment testing

CNS 14866-3-2004 Measurement of water flow in closed conduits - Meters for cold potable water - Part 3: Test methods and equipment
CNS 14866.3-2004 Measurement of water flow in closed conduits - Meters for cold potable water - Part 3: Test methods and equipment

Indonesia Standards, Catering equipment testing

SNI ISO 9934-3:2012 Non-destructive testing - Magnetic particle testing - Part 3: Equipment

KR-KS, Catering equipment testing

KS B ISO 3452-4-2022 Non-destructive testing — Penetrant testing — Part 4: Equipment
KS B ISO 9934-3-2022 Non-destructive testing — Magnetic particle testing — Part 3: Equipment

YU-JUS, Catering equipment testing

JUS N.A5.034-1979 Testing of protection against drops ofwater. Deviceforchecking
JUS N.A5.033-1979 Testing ofprotection against obUque rain. Devicefor checking

American National Standards Institute （ANSI), Catering equipment testing

BS EN 203-2-1:2021 Tracked Changes. Gas heated catering equipment Specific requirements. Open burners and wok burners (British Standard)

RO-ASRO, Catering equipment testing

STAS 11053/10-1979 Testing devices for ilectrical purposes EQUIPMENT TO PROVE PROTECTION AGAINST DUST Technical requirements