This document specifies the requirements and test methods for the construction and operating characteristics relating to safety and rational use of energy for gas heated commercial catering and bakery appliances intended to be used indoor.

This document applies to all professional cooking and bakery appliances using gas for preparing food and drink.

Only appliances of types A₁, A₂, A₃, B₁ and B₂, as defined in Clause 4, are considered in this document.

Only the net calorific value (Hi) and net Wobbe index (Wi) are used.

The requirements concerning specific types of appliances are given in the relevant Part 2.

Annex C (informative) lists the main types of equipment covered by the scope of this document.

Appliances covered by this document are not intended to use gases containing carbon monoxide or other toxic components.