What is BS EN 203-2-2 about?
BS EN 203-2-2 specifies classification, constructional and performance requirements and test conditions that needs to be followed during designing and manufacturing of ovens. BS EN 203-2-2 applies to gas heated natural and forced convection ovens, multi-function ovens and atmospheric steaming ovens. BS EN 203-2-2 applies to catering, bakery, and pizza ovens.
Note: BS EN 203-2-2 does not cover appliances that are specifically designed for use in industrial processes on industrial premises nor appliances intended to be operated with the door open.
Who is BS EN 203-2-2 for?
BS EN 203-2-2 on requirements for ovens is largely applicable to the hospitality industry. Specific users can be:
- Manufacturers of forced convection ovens, multi-function ovens and atmospheric steaming ovens
- Catering service providers
- Commercial kitchens
- Installers
Why should you use BS EN 203-2-2?
Selecting the right catering equipment used in the hospitality industry is vital for the success of businesses dealing with catering services and commercial kitchens. In this regard, gas-heated equipment such as ovens need to be dealt with carefully, given the highly combustible environment they are operated in.
BS EN 203-2-2 provides the specific requirements for the oven that helps you to manufacture provide top-quality ovens that not only meet customer's requirements but also take into consideration safety from potentially hazardous situations.
With accurate warnings and markings as per BS EN 203-2-2 guidelines, the product end-user can be able to avoid risk arising from of the sudden ejection of hot air or steam when the
cooking chamber is hot and the door is opened.
BS EN 203-2-2 specifies guidelines related to mechanical safety and protection from fire. Meanwhile, it also covers performance requirements covering combustion, rational use of energy and test conditions that are essential criteria while setting up any kitchen.
BS EN 203-2-2 covers the rational use of energy index (RUI) and its specified limits (not less than 50%) as per BS EN 203-1:2021 which helps in ensuring a sustainable and energy-efficient contribution from the food industry.
As a buyer of BS EN 203-2-2, you will be able to set up an efficient, safe and compliant commercial kitchen or catering service that can minimize the incidence of hazards and improve operational efficiency. The safeguards established against hazards will be extremely beneficial to protect the product end-users from any potential damage to life and property. Regulatory compliance, especially given the correspondence between BS EN 203-2-2 and Regulation (EU) 2016/426 on appliances burning gaseous fuels, will boost acceptance for your business on a wider scale and instil trust in your product or service.
What is changed since the last update?
BS EN 203-2-2:2021 supersedes BS EN 203‑2‑2:2006, which is withdrawn
The technical changes in comparison to the BS EN 203‑2‑2:2006 are:
- Clarification of the definitions, especially for bakery ovens, cooking chamber, the usable volume of a cooking chamber, and isolating device
- Update of the paragraph on stability and mechanical safety (5.3.2)
- Addition of a performance requirement for shut off device for multi-function ovens with direct heating (6.5.101)
- Clarification of the functioning of a sequential burner (6.7.2)
- Updating of requirement of rational use of energy in 6.9
- Clarification of the test on stability and mechanical safety for moving parts (7.8.1)
- Clarification of the test for rational use of energy (7.10) for ovens and bakery ovens
- Updating of the calculation of rational use of energy index (7.10.103)
- Updating of Clause 8 on marking and instruction