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Gas heated catering equipment - Part 1: General safety requirements
60.60 Standard published
Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
60.60 Standard published
Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
60.60 Standard published
Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
60.60 Standard published
Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
90.60 Close of review
Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
60.60 Standard published
Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
90.92 Standard to be revised
Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
60.60 Standard published
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
90.93 Standard confirmed
Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans and paëlla cookers
60.60 Standard published
Gas heated catering equipment - Part 2-9: Specific requirements - Solid tops, warming plates and griddles
60.60 Standard published
Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans and pasta cookers
40.10 harmonizedStageCodeLabel.40.10
Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans
40.10 harmonizedStageCodeLabel.40.10
