Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods

This part of this European Standard is applicable to barbecues which burn solid fuels, except single use barbecues. Barbecues which are intended to be converted from other fuels to solid fuels also should conform to this standard.
This European Standard specifies requirements for materials, construction, design, test methods, markings and instructions relating to them.

Geräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen und Prüfverfahren

Dieser Teil der Europäischen Norm gilt für Grillgeräte, ausgenommen Einweggrills, die mit festen Brennstoffen betrieben werden. Diese Norm gilt auch für Grillgeräte, die von anderen Brennstoffen auf feste Brennstoffe umrüstbar sind.
Diese Norm legt Anforderungen an Werkstoffe, Aufbau und Ausführung sowie zugehörige Prüfverfahren, Kennzeichnungen und Anweisungen fest.

Appareils, combustibles solides et allume-feu pour la cuisson au barbecue - Partie 1: Barbecues utilisant les combustibles solides - Exigences et méthodes d’essai

Cette partie de la présente Norme européenne s’applique aux barbecues utilisant des combustibles solides, à l’exception des barbecues à usage unique. Il convient que les barbecues conçus pour utiliser des combustibles solides en remplacement d’autres sources d’énergie se conforment également à la présente norme.
La présente Norme européenne spécifie les exigences relatives aux matériaux, à la construction, à la conception, aux méthodes d’essai, aux marquages et aux instructions les concernant.

Naprave, trdna goriva in naprave za vžiganje žara - 1. del: Žari na trdna goriva - Zahteve in preskusne metode

Ta del tega evropskega standarda se uporablja za žare na trdna goriva, razen za žare za enkratno uporabo. Tudi žari, ki so namenjeni prehodu z drugih goriv na trdna goriva, naj bi bili v skladu s tem standardom. Ta evropski standard določa zahteve za materiale, izdelavo, zasnovo, preskusne metode, oznake in navodila v zvezi z njimi.

General Information

Status
Withdrawn
Publication Date
29-Jan-2013
Withdrawal Date
27-Jun-2017
Current Stage
9960 - Withdrawal effective - Withdrawal
Completion Date
28-Jun-2017

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Naprave, trdna goriva in naprave za vžiganje žara - 1. del: Žari na trdna goriva - Zahteve in preskusne metodeGeräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen und PrüfverfahrenAppareils, combustibles solides et allume-barbecue pour la cuisson au barbecue - Partie 1: Barbecue utilisant les combustibles solides - Exigences et méthodes d’essaiAppliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods97.040.20Cooking ranges, working tables, ovens and similar appliances75.160.10Trda gorivaSolid fuelsICS:Ta slovenski standard je istoveten z:EN 1860-1:2013SIST EN 1860-1:2013en,fr,de01-junij-2013SIST EN 1860-1:2013SLOVENSKI

STANDARDSIST EN 1860-1:2004/A1:2006SIST EN 1860-1:20041DGRPHãþD
SIST EN 1860-1:2013
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 1860-1
January 2013 ICS 75.160.10; 97.040.20 Supersedes EN 1860-1:2003English Version

Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods Appareils, combustibles solides et allume-feu pour la cuisson au barbecue - Partie 1: Barbecues utilisant les combustibles solides - Exigences et méthodes d'essai

Geräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen und Prüfverfahren This European Standard was approved by CEN on 16 September 2012.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,

B-1000 Brussels © 2013 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1860-1:2013: ESIST EN 1860-1:2013

EN 1860-1:2013 (E) 2 Contents Page Foreword ..............................................................................................................................................................3 Introduction .........................................................................................................................................................4 1 Scope ......................................................................................................................................................5 2 Normative references ............................................................................................................................5 3 Terms and definitions ...........................................................................................................................5 4 Requirements .........................................................................................................................................7 4.1 General requirements ............................................................................................................................7 4.2 Requirements for parts .........................................................................................................................8 4.2.1 Cooking grid ...........................................................................................................................................8 4.2.2 Rotisserie spit ........................................................................................................................................9 4.2.3 Fuel compartment ..................................................................................................................................9 4.2.4 Ash compartment or catcher ............................................................................................................. 11 4.2.5 Gravy tray or drip pan ........................................................................................................................ 12 4.2.6 Stand .................................................................................................................................................... 12 4.2.7 Handles or gripping devices .............................................................................................................. 12 4.2.8 Motor .................................................................................................................................................... 14 5 Test methods ....................................................................................................................................... 14 5.1 General ................................................................................................................................................. 14 5.2 Thermal test ......................................................................................................................................... 14 5.2.1 General ................................................................................................................................................. 14 5.2.2 Thermal test of use ............................................................................................................................. 14 5.2.3 Safety test ............................................................................................................................................ 17 5.3 Combustibility ..................................................................................................................................... 18 5.4 Stability ................................................................................................................................................ 18 5.4.1 Barbecues and suitcase barbecues.................................................................................................. 18 5.4.2 Permanent barbecues ........................................................................................................................ 18 5.5 Handling ............................................................................................................................................... 20 5.6 Cooking grid ........................................................................................................................................ 20 5.7 Perforation test ................................................................................................................................... 21 6 Marking ................................................................................................................................................ 23 7 Instructions for use ............................................................................................................................ 23 Annex A (informative)

Mandatory sentences ................................................................................................ 25 Bibliography ..................................................................................................................................................... 31

SIST EN 1860-1:2013

EN 1860-1:2013 (E) 3 Foreword This document (EN 1860-1:2013) has been prepared by Technical Committee CEN/TC 281 “Appliances, solid fuels and firelighters for barbecuing”, the secretariat of which is held by AENOR. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by July 2013, and conflicting national standards shall be withdrawn at the latest by January 2014. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights. This document supersedes EN 1860-1:2003. The main technical modifications are the following:

a. Clause 3, Terms and definitions: definition of BBQ modified to introduce Close and Open barbecues; b. 4.2.3.1: measurement of thickness added; c. New 4.2.4, Ash compartment or catcher; d. 4.2.7: Table 3 modified; e. Clause 5, Test Methods: Test methods modified. A thermal test of use and a safety test were added; f. New Annex A.

This European Standard on appliances, solid fuels and firelighters for barbecuing consists of the following parts: Part 1: Barbecues burning solid fuels — Requirements and test methods Part 2: Barbecue charcoal and barbecue charcoal briquettes — Requirements and test methods Part 3: Firelighters for igniting solid fuels for use in barbecue appliances — Requirements and test methods Part 4: Single use barbecues burning solid fuels — Requirements and test methods According to the CEN/CENELEC Internal Regulations, the national standards organisations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.

SIST EN 1860-1:2013

EN 1860-1:2013 (E) 4 Introduction This standard is part 1 of the European Standard for appliances, solid fuels and firelighters for barbecuing, which is intended to reduce the risks which can occur during and through barbecuing with solid fuels. This part should be read in conjunction with parts 2 and 3. SIST EN 1860-1:2013

EN 1860-1:2013 (E) 5 1 Scope This part of this European Standard is applicable to barbecues which burn solid fuels, except single use barbecues. Barbecues which are intended to be converted from other fuels to solid fuels also should conform to this standard. This European Standard specifies requirements for materials, construction, design, test methods, markings and instructions relating to them. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 1860-2, Appliances, solid fuels and firelighters for barbecuing — Part 2: Barbecue charcoal and barbecue charcoal briquettes — Requirements and test methods 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 barbecue appliance designed for outdoor cooking in the open air which is divided into the following categories 3.1.1 suitcase barbecue or portable barbecue appliance that can be carried with one hand without parts falling of when dismantled or folded. It can be classified as either: a) closed as described in 3.1.2 or; b) open as described in 3.1.3 3.1.2 closed barbecue appliance designed for cooking outdoors by means of radiant and convection heat consisting at least of a fuel compartment, a lid which may have air vents, a cooking grid and/or a rotisserie 3.1.3 open barbecue appliance designed for cooking outdoors by means of radiant heat consisting at least of a fuel compartment, a cooking grid and/or a rotisserie SIST EN 1860-1:2013

EN 1860-1:2013 (E) 6 3.1.4 permanent barbecue outdoor barbecue designed to be permanently installed. It may consist of pre-fabricated elements fitted together and may include a pre-fabricated hood. It may have removable parts, and be classified as either: a) closed as described in 3.1.2 or; b) open as described in 3.1.3 3.2 fuel compartment part of the barbecue where the fuel is burnt; it may have, or be a fuel grate and may have air vents. In closed barbecues the fuel compartment is the fuel grate or the fuel grate with fuel rails or baskets or a fuel tray 3.3 fuel grate perforated part of the barbecue on which the fuel is placed 3.4 ash compartment or catcher part of the barbecue intended to catch any ash or embers which may fall from the fuel compartment or fuel grate 3.5 barbecue accessories parts of the barbecue which hold the food to be barbecued during cooking 3.5.1 cooking grid part of the barbecue on which the food to be cooked is placed and/or which can take on the function of the fuel grate 3.5.2 rotisserie spit metal rod suitable for skewering the food to be cooked via the truncated cone on one side and which can be rotated by hand and/or via a motor in a suitable support 3.5.3 rotisserie meat forks clamping devices on the rotisserie spit that can be slid onto and fixed in any position on which the food to be cooked can be secured 3.5.4 gravy tray device to collect juices and drippings to be consumed 3.6 removable parts parts which can be removed without the use of a tool 3.7 usable area any area of a barbecue component and accessories, as described in 3.5 through 3.5.4, intended to come into contact with the food to be barbecued during cooking is regarded as being usable 3.8 drip pan device to collect waste drippings not to be consumed SIST EN 1860-1:2013

EN 1860-1:2013 (E) 7 3.9 stand support structure of a barbecue onto which the functional parts of the barbecue are located

3.10 silk paper thin, soft, relatively hard to tear paper with a weight between 12 g/m2 and 25 g/m2 usually used to wrap delicate objects

3.11 windshield component of the barbecue used to minimise undesirable effect of the wind during the use of the barbecue 4 Requirements 4.1 General requirements When testing as described in 5.2, the coatings of the barbecue accessories shall not liberate any solid substance nor ignite. Also any solid substance coming from other parts of the barbecue shall not ignite nor fall into the usable area.

NOTE For surfaces of and coatings on parts of the barbecue coming into contact with the food to be barbecued, cooking grid, rotisserie spit, rotisserie meat forks and gravy trays, see Regulation (EC) No 1935/2004 (see Bibliography). Differing legal requirements may exist in non-EU-countries. It shall be possible to assemble and dismantle suitcase or portable barbecues as described in the instructions for use either without the aid of a tool or using the tool that is supplied. Components shall be fixed in such a way that they cannot fall off during transportation. When assembling, operating and manipulating the barbecue, accessible edges and corners shall be free from burr. Rough surfaces, sharp edges and corners, which can cause injury, are not allowed.

In case of doubt to determine whether rough surface, sharp edges or corners can cause an injury a test according to EN 71-1:2009, 8.11 is mandatory. All accessible parts of the barbecue components made of metal sheet or tubes of thickness less than 0,7 mm (– 0,02 mm) coating excluded shall be as shown in Figures 1, 2, 3 and 4.

Figure 1 — Fully edged
Figure 2 — Folded and flattened SIST EN 1860-1:2013
EN 1860-1:2013 (E) 8
Figure 3 — Rolled and closed

Figure 4 — Rolled and half closed The construction of the barbecue shall be such that when placed horizontally the change of the fuel compartment position, according to the instruction for use and the insertion and removal of barbecue accessories with the cooking grid and/or rotisserie spit loaded as described in 5.5, shall be possible without the barbecue tipping over or components becoming detached or moved in such a way that they are no longer capable of fulfilling their functions. These requirements also apply when testing the barbecue as described in 5.2. After testing in accordance with Clause 5, a barbecue fails if it does not meet the following requirements: a) any deformation of a component that compromises the use and safety of the barbecue; b) any component showing cracks and/or fractures; NOTE A permanent barbecue may show cracks and/or fractures which do not influence the safety. c) any component falls off; d) the temperature and safety requirements mentioned in the test descriptions are not met. 4.2 Requirements for parts 4.2.1 Cooking grid The clear distance between the bars of the cooking grid shall not exceed 20 mm before, during and after testing according to 5.2 and 5.6. This requirement relates to the usable area of the grid, which shall be at least 80 % of the horizontal area of the fuel compartment, vertically projected. If the cooking grid has the function of a grate, the clear distance between the bars of the grate and also, in the case of vertical fuel compartment, of those between the grate and the edges of the fuel container shall not exceed 20 mm before, during and after testing according to 5.2 and 5.6. SIST EN 1860-1:2013

EN 1860-1:2013 (E) 9 The cooking grid shall rest on its supporting points in the most unfavourable position when loaded as described in 5.5. When the load has been removed the deformation of each grid bar shall not exceed 5 % relative to the length of the bar when tested according to 5.6. Manually adjustable cooking grids up to 400 mm diameter or longest side measurement shall be fitted with one handle minimum, cooking grids over 400 mm diameter or longest side measurement shall be fitted with two handles. If the cooking grid position is adjustable, this adjustment shall be possible without the operator's hand coming into direct contact with the cooking grid. Removable or movable handles shall be attached to the cooking grid in such a way that tipping to the side or forwards when loaded as described in 5.5 shall be impossible. Handle is not required when the height of the cooking grid can be adjusted through a mechanical device. The barbecue shall be designed in such a way that when the fuel compartment is uniformly loaded to 75 % of its capacity, the cooking grid in its most unfavourable position shall not come into contact with the fuel. 4.2.2 Rotisserie spit The end of the rotisserie spit shall have the shape of a truncated cone of minimum diameter not less than 1,5 mm and not exceeding 3 mm and a taper angle between 60° and 90°. The rotisserie spit shall have a permanent or removable handle of at least 100 mm usable length. The handle for any motor supplied with it shall be 80 mm minimum length. If the distance between the support points of the rotisserie spit exceeds 800 mm a second handle shall be provided unless the motor has the function of a handle. The handle (or handles) shall be fitted to the rotisserie spit in such a way that when tested in accordance with 5.2.2 the surface temperatures shall not exceed the values specified in Table 3. The rotisserie spit shall have a minimum of two adjustable and fixable rotisserie meat forks. When loading the rotisserie spit with 0,5 kg per 100 mm usable length it shall rest on all its supporting points. The other components of the barbecue or the fuel load following the instructions for use shall not come into contact with a cylinder 200 mm in diameter and of a length equivalent to at least 60 % of the usable rotisserie spit length placed centrally around the rotisserie spit and in the centre of the rotisserie spit. If several rotisserie spit positions are possible, this requirement shall be met for at least one position. 4.2.3 Fuel compartment 4.2.3.1 General Fuel compartments made of steel sheet require a minimum thickness (coating excluded) as specified in Table 1. The thickness shall be measured in three different points:

 one to be in the centre of the bottom;  two on the opposite sides at minimum 150 mm from each other; If one side of the fuel compartment is a grate, only two sides are measured. SIST EN 1860-1:2013

EN 1860-1:2013 (E) 10 The thickness shall be considered the average of the measurements. NOTE On finished products ready to be commercialised: 1) Measure the total thickness “Tt” in the three points of the fuel compartment.

2) Measure at these same points on both sides the thickness of the coating Cext and Cint. 3) Calculate by subtraction the thickness of the uncoated steel sheet in each. T = Tt – (Cext + Cint) 4) Calculate the average from them. Table 1 — Minimum thickness of steel sheet for fuel compartments Grid size diameter or longest side measurement Thickness ≤ 400 mm > 400 mm 0,7 mm 0,8 mm For fuel compartments with a grid size diameter or longest side measurement ≤ 400 mm, a thickness (coating excluded) between 0,5 mm and 0,7 mm is acceptable, provided they are glass or porcelain enamelled on both sides and withstand the tests according to: a) 5.2.2 one time and 5.2.3 two times consecutively; and b) 5.7. Fuel compartments made of cast metal require a minimum thickness coating excluded of 2,5 mm. Fuel compartments made of materials other than steel sheet or cast material (excluding permanent barbecues) shall withstand the tests according to: a) 5.2.2 one time and 5.2.3 two times consecutively; and b) 5.7. 4.2.3.2 Openings If the fuel compartment after assembly has openings, these shall meet the following requirements when tested as described in 5.2 and 5.3. The number of openings in the flat base of the fuel compartment shall not exceed four and shall be dimensioned so that a sphere of 3 mm in diameter will not fall through them, their area shall not exceed 50 mm2. Other openings, other than in the flat base, if circular should have a diameter not exceeding 8 mm, or, if a different shape, their area shall not exceed 50 mm2. With larger openings the barbecue shall be equipped with an ash catcher or the barbecue shall be designed so that it is impossible for any embers or fuel to fall out or roll off when tested as described in 5.2 and 5.3. 4.2.3.3 Depth of the fuel compartment The minimum depth of the fuel compartment shall be as indicated in Table 2. The minimum depth shall be available over 80 % of the usable area of the fuel compartment. SIST EN 1860-1:2013

EN 1860-1:2013 (E) 11 Table 2 — Minimum depth of the fuel compartment Grid size diameter or longest side measurement Minimum depth of fuel compartment ≤ 400 mm > 400 mm 50 mm 60 mm If the fuel compartment is a grate Table 2 shall not be taken into account but it shall have an ash catcher. If the fuel compartment has several possible positions, stops shall be provided to secure it in each of these positions. For permanent barbecues part of the structure can be used as the fuel compartment when calculating the minimum depth shown in Table 2. For the permanent barbecue the front side of the fuel compartment can be open if it’s protected by a flat protection plane minimum 130 mm deep to prevent embers from falling to the ground as shown in Figure 5. Dimensions in millimetres

Keys A fuel compartment B flat protection plane Figure 5 — Top view of flat protection plane for permanent barbecue 4.2.4 Ash compartment or catcher Ash compartments or catcher made of sheet metal require a minimum thickness (coating excluded) of 0,7 mm. For ash compartments or catchers with a diameter or longest side measurement ≤ 400 mm, a thickness (coating excluded) between 0,5 mm and 0,7 mm is acceptable, provided they are glass or porcelain enamelled on both sides. SIST EN 1860-1:2013

EN 1860-1:2013 (E) 12 4.2.5 Gravy tray or drip pan If the barbecue has a gravy tray or drip pan with the barbecue in the horizontal position it shall either be arranged in such a way that its contents flow away from the fuel compartment or have a recess at least 5 mm deep and the horizontal distance between the grate and the beginning of the recess shall be at least 30 mm, when the base of the gravy tray or drip pan is horizontal. 4.2.6 Stand If the stand is foldable, the folding elements shall be capable of being locked in the operating position of the barbecue. A locking and/or unlocking device shall not operate unintentionally. The stand shall support the barbecue when tested in any position as described in 5.4. The barbecue shall not tip over and when used in accordance with the instructions for use no components shall fall off. If the stand or barbecue has wheels or castors to enable it to be moved: a) no parts or accessories shall fall off during movement; b) means shall be provided to prevent accidental movement of the stand or barbecue during normal use; This requirement is satisfied if:  at least one of the wheels or castors is fitted with a brake or a blocking system; or  at least one of the support points of the barbecue is not made of a wheel or a castor; c) a gripping device shall be provided to move the barbecue safely while cold. 4.2.7 Handles or gripping devices Lid and adjustable cooking grid handles shall have a usable length of minimum 80 mm. Separate requirements apply for rotisserie spit handles (see 4.2.2). The temperature shall be taken only of lid and adjustable cooking grid handles which are needed during operation of the barbecue. The temperature of all other handles or gripping devices (e.g. air control of lid, ash tray or non adjustable cooking grid) shall not be taken if the manufacturer clearly states the use of mitts, gloves or a tool in the instructions for use (e.g. pictogram or a sentence). The surface temperatures over the full usable part of the handle or gripping device shall not exceed the values specified in Table 3 when tested in accordance with 5.2.2. In case of handles uniform in shape and longer than 80 mm, temperatures shall be measured as shown in Figures 6 and 7. Table 3 — Surface temperatures over ambient temperature Material Temperature Metal 35 K Glass/ceramics 45 K Plastics 60 K Wood 70 K SIST EN 1860-1:2013

EN 1860-1:2013 (E) 13

Key 1 80 mm usable area Figure 6 — Example of useful parts of gripping area for cooking grid handles

Key 1 80 mm usable area Figure 7 — Example of useful parts of gripping area for cooking grid handles SIST EN 1860-1:2013

EN 1860-1:2013 (E) 14 4.2.8 Motor For a barbecue supplied with a motor with spring winding or battery operated, or if the use of a specific motor is permitted by the instructions for use, the following shall apply:  the motor shall operate the rotisserie spit for at least 30 min without having to rewind the motor or replace the batteries;  there shall be no risk, when rewinding the motor or replacing the batteries of the operators hand coming into contact with other part of the barbecue with surface temperatures exceeding the values specified in Table 3. This requirement applies for the rotisserie spit loaded as described in 4.2.2. The motors supplied shall still be capable of moving the rotisserie spit loaded as described in 4.2.2 after testing in accordance with 5.2. 5 Test methods 5.1 General The requirements given in Clause 4 shall be verified by visual examination, linear measurement, function testing and/or calculation, unless otherwise specified. Testing shall be carried out with charcoal/charcoal briquettes as defined in EN 1860-2. Testing shall be carried out at an ambient temperature of (20 ± 5) °C, in still air (airspeed less than 0,5 m/s). For testing purposes each individual weight shall not exceed 0,5 kg and 100 mm in any dimension. 5.2 Thermal test 5.2.1 General The thermal test shall be performed in two parts.

For barbecues with several fuel compartments which may be operated separately or simultaneously, the test shall be carried out in the most unfavourable combination. If the fuel compartment or the compartments have several positions the testing shall be carried out in each position. After thermal tests verify whether the marking as specified in Clause 6 is still legible or has not come away. 5.2.2 Thermal test of use

5.2.2.1 General The appliance, positioned is placed on a 25 mm thick wooden horizontal panel with the surface coated with matt black paint as shown in Figures 8 and 9. Thermocouple sensors are located in the panel at the centre of 200 mm squares, 3 mm from the surface of the panel. SIST EN 1860-1:2013

EN 1860-1:2013 (E) 15 Dimensions in millimetres

Figure 8 — View of alternative thermocouple sensors positioning Dimensions in millimetres

Figure 9 — Top view of thermocouple sensors positioning in a matt black painted surface For permanent barbecues the temperature on the floor temperature measurement is not required and the combustibility test shall be carried out as described in 5.3. SIST EN 1860-1:2013

EN 1860-1:2013 (E) 16 5.2.2.2 Closed barbecues The barbecue shall be loaded with fuel according to manufacturers' instructions (quantity and kind of fuel). If, there are several fuel load recommendations, the fuel load shall be done in the most unfavourable condition for the heating of the handles of the cooking grid (which can be handled during cooking) and the horizontal plane. The fuel load shall produce an average temperature of 200 °C for a duration of 20 min (starting when the centre has reached 200 °C) measured in one central point by thermocouple.

In this case the lid shall be closed according to manufacturer’s instruction. In the case of utilisation of a rotisserie spit only, the temperature will be measured in

...

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Naprave, trdna goriva in naprave za vžiganje žara - 1. del: Naprave za razgrebljanje žara s trdnim gorivom - Zahteve in preskusne metodeGeräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen und PrüfverfahrenAppareils, combustibles solides et allume-barbecue pour la cuisson au barbecue - Partie 1: Barbecue utilisant les combustibles solides - Exigences et méthodes d’essaiAppliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods97.040.20Cooking ranges, working tables, ovens and similar appliances75.160.10Trda gorivaSolid fuelsICS:Ta slovenski standard je istoveten z:FprEN 1860-1kSIST FprEN 1860-1:2012en,fr,de01-maj-2012kSIST FprEN 1860-1:2012SLOVENSKI

STANDARD
kSIST FprEN 1860-1:2012
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
FINAL DRAFT
FprEN 1860-1
March 2012 ICS 75.160.10; 97.040.20 Will supersede EN 1860-1:2003English Version

Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods Appareils, combustibles solides et allume-barbecue pour la cuisson au barbecue - Partie 1: Barbecue utilisant les combustibles solides - Exigences et méthodes d'essai

Geräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen und Prüfverfahren This draft European Standard is submitted to CEN members for unique acceptance procedure. It has been drawn up by the Technical Committee CEN/TC 281.

If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.

This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and shall not be referred to as a European Standard.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,

B-1000 Brussels © 2012 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. FprEN 1860-1:2012: EkSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 2 Contents Page Foreword ..............................................................................................................................................................3Introduction .........................................................................................................................................................41 Scope ......................................................................................................................................................52 Normative references ............................................................................................................................53 Terms and definitions ...........................................................................................................................54 Requirements .........................................................................................................................................74.1 General requirements ............................................................................................................................74.2 Requirements for parts .........................................................................................................................84.2.1 Cooking grid ...........................................................................................................................................84.2.2 Rotisserie spit ........................................................................................................................................94.2.3 Fuel compartment ..................................................................................................................................94.2.4 Ash compartment or catcher ............................................................................................................. 114.2.5 Gravy tray or drip pan ........................................................................................................................ 124.2.6 Stand .................................................................................................................................................... 124.2.7 Handles or gripping devices .............................................................................................................. 124.2.8 Motor .................................................................................................................................................... 145 Test methods ....................................................................................................................................... 145.1 General ................................................................................................................................................. 145.2 Thermal test ......................................................................................................................................... 145.2.1 General ................................................................................................................................................. 145.2.2 Thermal test of use ............................................................................................................................. 145.2.3 Safety test ............................................................................................................................................ 175.3 Combustibility ..................................................................................................................................... 185.4 Stability ................................................................................................................................................ 185.4.1 Barbecues and suitcase barbecues.................................................................................................. 185.4.2 Permanent barbecues ........................................................................................................................ 185.5 Handling ............................................................................................................................................... 205.6 Cooking grid ........................................................................................................................................ 205.7 Perforation test ................................................................................................................................... 216 Marking ................................................................................................................................................ 237 Instructions for use ............................................................................................................................ 23Annex A (informative)

Mandatory sentences ................................................................................................ 25Bibliography ..................................................................................................................................................... 30 kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 3 Foreword This document (FprEN 1860-1:2012) has been prepared by Technical Committee CEN/TC 281 “Appliances, solid fuels and firelighters for barbecuing”, the secretariat of which is held by AENOR. This document is currently submitted to the Unique Acceptance Procedure. This document will supersede EN 1860-1:2003. The main technical modifications are the following:

a. Clause 3, Terms and definitions: definition of BBQ modified to introduce Close and Open barbecues; b. 4.2.3.1: measurement of thickness added; c. New 4.2.4, Ash compartment or catcher; d. 4.2.7: Table 3 modified; e. Clause 5, Test Methods: Test methods modified. A thermal test of use and a safety test were added; f. New Annex A.

This European Standard on appliances, solid fuels and firelighters for barbecuing consists of the following parts: Part 1: Barbecues burning solid fuels — Requirements and test methods Part 2: Barbecue charcoal and barbecue charcoal briquettes — Requirements and test methods Part 3: Firelighters for igniting solid fuels for use in barbecue appliances — Requirements and test methods Part 4: Single use barbecues burning solid fuels — Requirements and test methods kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 4 Introduction This standard is part 1 of the European Standard for appliances, solid fuels and firelighters for barbecuing, which is intended to reduce the risks which can occur during and through barbecuing with solid fuels. This part should be read in conjunction with parts 2 and 3. kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 5 1 Scope This part of this European Standard is applicable to barbecues which burn solid fuels, except single use barbecues. Barbecues which are intended to be converted from other fuels to solid fuels also should conform to this standard. This standard specifies requirements for materials, construction, design, test methods, markings and instructions relating to them. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 1860-2, Appliances, solid fuels and firelighters for barbecuing — Part 2: Barbecue charcoal and barbecue charcoal briquettes — Requirements and test methods EN 1860-3, Appliances, solid fuels and firelighters for barbecuing — Part 3: firelighters for igniting solid fuels for use in barbecue appliances — Requirements and test methods 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 barbecue an appliance designed for outdoor cooking in the open air which is divided into the following categories 3.1.1 suitcase barbecue or portable barbecue a suitcase barbecue is an appliance when dismantled or folded can be carried with one hand without parts falling of. It can be classified as either: a) closed as described in 3.1.1 or; b) open as described in 3.1.2 3.1.2 closed barbecue a closed barbecue is an appliance designed for cooking outdoors by means of radiant and convection heat consisting at least of a fuel compartment, a lid which may have air vents, a cooking grid and/or a rotisserie 3.1.3 open barbecue a open barbecue is an appliance designed for cooking outdoors by means of radiant heat consisting at least of a fuel compartment, a cooking grid and/or a rotisserie kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 6 3.1.4 permanent barbecue an outdoor barbecue designed to be permanently installed. It may consist of pre-fabricated elements fitted together and may include a pre-fabricated hood. It may have removable parts, and be classified as either: a) closed as described in 3.1.1 or; b) open as described in 3.1.2 3.2 fuel compartment the part of the barbecue where the fuel is burnt; it may have, or be a fuel grate and may have air vents. In closed barbecues the fuel compartment is the fuel grate or the fuel grate with fuel rails or baskets or a fuel tray 3.3 fuel grate a perforated part of the barbecue on which the fuel is placed 3.4 ash compartment or catcher part of the barbecue intended to catch any ash or embers which may fall from the fuel compartment or fuel grate 3.5 barbecue accessories parts of the barbecue which hold the food to be barbecued during cooking 3.5.1 cooking grid part of the barbecue on which the food to be cooked is placed and/or which can take on the function of the fuel grate 3.5.2 rotisserie spit metal rod suitable for skewering the food to be cooked via the truncated cone on one side and which can be rotated by hand and/or via a motor in a suitable support 3.5.3 rotisserie meat forks clamping devices on the rotisserie spit that can be slid onto and fixed in any position on which the food to be cooked can be secured 3.5.4 gravy tray a device to collect juices and drippings to be consumed 3.6 removable parts parts which can be removed without the use of a tool 3.7 usable area any area of a barbecue component and accessories, as described in 3.5 through 3.5.4, intended to come into contact with the food to be barbecued during cooking is regarded as being usable 3.8 drip pan device to collect waste drippings not to be consumed kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 7 3.9 stand support structure of a barbecue onto which the functional parts of the barbecue are located

3.10 silk paper thin, soft, relatively hard to tear paper with a weight between 12 g/m2 and 25 g/m2 usually used to wrap delicate objects

3.11 windshield component of the barbecue used to minimize undesirable effect of the wind during the use of the barbecue 4 Requirements 4.1 General requirements When testing as described in 5.2, the coatings of the barbecue accessories shall not liberate any solid substance nor ignite. Also any solid substance coming from other parts of the barbecue shall not ignite nor fall into the usable area.

NOTE For surfaces of and coatings on parts of the barbecue coming into contact with the food to be barbecued, cooking grid, rotisserie spit, rotisserie meat forks and gravy trays, see Regulation (EC) No 1935/2004 (see Bibliography). Differing legal requirements may exist in non-EU-countries. It shall be possible to assemble and dismantle suitcase or portable barbecues as described in the instructions for use either without the aid of a tool or using the tool that is supplied. Components shall be fixed in such a way that they cannot fall off during transportation. When assembling, operating and manipulating the barbecue, accessible edges and corners shall be free from burr. Rough surfaces, sharp edges and corners, which can cause injury, are not allowed.

In case of doubt to determine whether rough surface, sharp edges or corners can cause an injury a test according to EN 71-1:2009, 8.11 is mandatory. All accessible parts of the barbecue components made of metal sheet or tubes of thickness less than 0,7 mm (– 0,02 mm) without coating shall be as shown in Figures 1, 2, 3 and 4.

Figure 1 — Fully edged
Figure 2 — Folded and flattened kSIST FprEN 1860-1:2012
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Figure 3 — Rolled and closed

Figure 4 — Rolled and half closed The construction of the barbecue shall be such that when placed horizontally the change of the fuel compartment position, according to the instruction for use and the insertion and removal of barbecue accessories with the cooking grid and/or rotisserie spit loaded as described in 5.5, shall be possible without the barbecue tipping over or components becoming detached or moved in such a way that they are no longer capable of fulfilling their functions. These requirements also apply when testing the barbecue as described in 5.2. a) any deformation of a component that compromises the use and safety of the barbecue; b) any component showing cracks and/or fractures; NOTE A permanent barbecue may show cracks and/or fractures which do not influence the safety. c) any component falls off; d) the temperature and safety requirements mentioned in the test descriptions are not met. 4.2 Requirements for parts 4.2.1 Cooking grid The clear distance between the bars of the cooking grid shall not exceed 20 mm before, during and after testing according to 5.2 and 5.6. This requirement relates to the usable area of the grid, which shall be at least 80 % of the horizontal area of the fuel compartment, vertically projected. If the cooking grid has the function of a grate, the clear distance between the bars of the grate and also, in the case of vertical fuel compartment, of those between the grate and the edges of the fuel container shall not exceed 20 mm before, during and after testing according to 5.2 and 5.6. kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 9 The cooking grid shall rest on its supporting points in the most unfavourable position when loaded as described in 5.5. When the load has been removed the deformation of each grid bar shall not exceed 5 % relative to the length of the bar when tested according to 5.6. Manually adjustable cooking grids up to 400 mm diameter or longest side measurement shall be fitted with one handle minimum, cooking grids over 400 mm diameter or longest side measurement shall be fitted with two handles. If the cooking grid position is adjustable, this adjustment shall be possible without the operator's hand coming into direct contact with the cooking grid. Removable or movable handles shall be attached to the cooking grid in such a way that tipping to the side or forwards when loaded as described in 5.5 shall be impossible. Handle is not required when the height of the cooking grid can be adjusted through a mechanical device. The barbecue shall be designed in such a way that when the fuel compartment is uniformly loaded to 75 % of its capacity, the cooking grid in its most unfavourable position shall not come into contact with the fuel. 4.2.2 Rotisserie spit The end of the rotisserie spit shall have the shape of a truncated cone of minimum diameter not less than 1,5 mm and not exceeding 3 mm and a taper angle between 60° and 90°. The rotisserie spit shall have a permanent or removable handle of at least 100 mm usable length. The handle for any motor supplied with it shall be 80 mm minimum length. If the distance between the support points of the rotisserie spit exceeds 800 mm a second handle shall be provided unless the motor has the function of a handle. The handle (or handles) shall be fitted to the rotisserie spit in such a way that when tested in accordance with 5.2.2 the surface temperatures shall not exceed the values specified in Table 3. The rotisserie spit shall have a minimum of two adjustable and fixable rotisserie meat forks. When loading the rotisserie spit with 0,5 kg per 100 mm usable length it shall rest on all its supporting points. The other components of the barbecue or the fuel load following the instructions for use shall not come into contact with a cylinder 200 mm in diameter and of a length equivalent to at least 60 % of the usable rotisserie spit length placed centrally around the rotisserie spit and in the centre of the rotisserie spit. If several rotisserie spit positions are possible, this requirement shall be met for at least one position. 4.2.3 Fuel compartment 4.2.3.1 General Fuel compartments made of steel sheet require a minimum thickness (uncoated) as specified in Table 1. The thickness shall be measured in three different points:

 one to be in the center of the bottom;  two on the opposite sides at minimum 150 mm from each other;  if one side of the fuel compartment is a grate, only two sides are measured. kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 10 The thickness shall be considered the average of the measurements. NOTE "On finished products ready to be commercialized: 1) Measure the total thickness “Et” in the three points of the fuel compartment.

2) Measure at these same points on both sides the thickness of the coating Rext and Rint. 3) Calculate by subtraction the thickness of the uncoated steel sheet in each. E = Et – (Rext + Rint) 4) Calculate the average from it." Table 1 — Minimum thickness of steel sheet for fuel compartments Grid size diameter or longest side measurement Thickness ≤ 400 mm > 400 mm 0,7 mm 0,8 mm For fuel compartments with a grid size diameter or longest side measurement ≤ 400 mm, a thickness uncoated 0,7 mm, minimum uncoated 0,5 mm, is acceptable, provided they are glass or porcelain enamelled on both sides and withstand the tests according to: 1) 5.2.2 one time and 5.2.3 two times consecutively; and 2) 5.7. Fuel compartments made of cast metal require a minimum thickness uncoated of 2,5 mm. Fuel compartments made of materials other than steel sheet or cast material (excluding permanent barbecues) shall withstand the tests according to: 1) 5.2.2 one time and 5.2.3 two times consecutively; and 2) 5.7. 4.2.3.2 Openings If the fuel compartment after assembly has openings, these shall meet the following requirements when tested as described in 5.2 and 5.3. The number of openings in the flat base of the fuel compartment shall not exceed four and shall be dimensioned so that a sphere of 3 mm in diameter will not fall through them, their area shall not exceed 50 mm2. Other openings, other than in the flat base, if circular should have a diameter not exceeding 8 mm, or, if a different shape, their area shall not exceed 50 mm2. With larger openings the barbecue shall be equipped with an ash catcher or the barbecue shall be designed so that it is impossible for any embers or fuel to fall out or roll off when tested as described in 5.2 and 5.3. 4.2.3.3 Depth of the fuel compartment The minimum depth of the fuel compartment shall be as indicated in Table 2. The minimum depth shall be available over 80 % of the usable area of the fuel compartment. kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 11 Table 2 — Minimum depth of the fuel compartment Grid size diameter or longest side measurement Minimum depth of fuel compartment ≤ 400 mm > 400 mm 50 mm 60 mm If the fuel compartment is a grate Table 2 shall not be taken into account but it shall have an ash catcher. If the fuel compartment has several possible positions, stops shall be provided to secure it in each of these positions. For permanent barbecues part of the structure can be used as the fuel compartment when calculating the minimum depth shown in Table 2. For the permanent barbecue the front side of the fuel compartment can be open if it’s protected by a flat protection plane minimum 130 mm deep to prevent embers from falling to the ground as shown in Figure 5.

Keys A fuel compartment B flat protection plane Figure 5 — Top view of flat protection plane for permanent barbecue 4.2.4 Ash compartment or catcher Ash compartments or catcher made of sheet metal require a minimum thickness (uncoated) of 0,7 mm. For ash compartments or catchers with a diameter or longest side measurement ≤ 400 mm, a thickness (uncoated) of 0,7 mm, minimum uncoated 0,5 mm, is acceptable, provided they are glass or porcelain enamelled on both sides. kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 12 4.2.5 Gravy tray or drip pan If the barbecue has a gravy tray or drip pan with the barbecue in the horizontal position it shall either be arranged in such a way that its contents flow away from the fuel compartment or have a recess at least 5 mm deep and the horizontal distance between the grate and the beginning of the recess shall be at least 30 mm, when the base of the gravy tray or drip pan is horizontal. 4.2.6 Stand If the stand is foldable, the folding elements shall be capable of being locked in the operating position of the barbecue. A locking and/or unlocking device shall not operate unintentionally. The stand shall support the barbecue when tested in any position as described in 5.4. The barbecue shall not tip over and when used in accordance with the instructions for use no components shall fall off. If the stand or barbecue has wheels or castors to enable it to be moved: a) no parts or accessories shall fall off during movement; b) means shall be provided to prevent accidental movement of the stand or barbecue during normal use; This requirement is satisfied if:  at least one of the wheels or castors is fitted with a brake or a blocking system; or  at least one of the support points of the barbecue is not made of a wheel or a castor; c) a gripping device shall be provided to move the barbecue safely while cold. 4.2.7 Handles or gripping devices Lid and adjustable cooking grid handles shall have a usable length of minimum 80 mm. Separate requirements apply for rotisserie spit handles (see 4.2.2). The temperature shall be taken only of lid and adjustable cooking grid handles which are needed during operation of the barbecue. The temperature of all other handles or gripping devices (e.g. air control of lid, ash tray or non adjustable cooking grid) shall not be taken if the manufacturer clearly states the use of mitts, gloves or a tool in the instructions for use (e.g. pictogram or a sentence). The surface temperatures over the full usable part of the handle or gripping device shall not exceed the values specified in Table 3 when tested in accordance with 5.2.2. In case of handles uniform in shape and longer than 80 mm, temperatures shall be measured as shown in Figures 6 and 7. Table 3 — Surface temperatures over ambient temperature Material Temperature Metal 35 K Glass/ceramics 45 K Plastics 60 K Wood 70 K kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 13

Key 1 80 mm usable area Figure 6 — Example of useful parts of gripping area for cooking grid handles

Key 1 80 mm usable area Figure 7 — Example of useful parts of gripping area for cooking grid handles kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 14 4.2.8 Motor For a barbecue supplied with a motor with spring winding or battery operated, or if the use of a specific motor is permitted by the instructions for use, the following shall apply:  the motor shall operate the rotisserie spit for at least 30 min without having to rewind the motor or replace the batteries;  there shall be no risk, when rewinding the motor or replacing the batteries of the operators hand coming into contact with other part of the barbecue with surface temperatures exceeding the values specified in Table 3. This requirement applies for the rotisserie spit loaded as described in 4.2.2. The motors supplied shall still be capable of moving the rotisserie spit loaded as described in 4.2.2 after testing in accordance with 5.2. 5 Test methods 5.1 General The requirements given in Clause 4 shall be verified by visual examination, linear measurement, function testing and/or calculation, unless otherwise specified. Testing shall be carried out with charcoal/charcoal briquettes as defined in EN 1860-2. Testing shall be carried out at an ambient temperature of (20 ± 5) °C, in still air (airspeed less than 0,5 m/s). For testing purposes each individual weight shall not exceed 0,5 kg and 100 mm in any dimension. 5.2 Thermal test 5.2.1 General The thermal test shall be performed in two parts.

For barbecues with several fuel compartments which may be operated separately or simultaneously, the test shall be carried out in the most unfavourable combination. If the fuel compartment or the compartments have several positions the testing shall be carried out in each position. After thermal tests verify whether the marking as specified in Clause 6 is still legible or has not come away. 5.2.2 Thermal test of use

The appliance, positioned is placed on a 25 mm thick wooden horizontal panel with the surface coated with matt black paint as shown in Figures 8 and 9. Thermocouple sensors are located in the panel at the center of 200 mm squares, 3 mm from the surface of the panel.

kSIST FprEN 1860-1:2012
FprEN 1860-1:2012 (E) 15
Figure 8 — View of alternative thermocouple sensors positioning

Figure 9 — Top view of thermocouple sensors positioning in a matt black painted surface For permanent barbecues the temperature on the floor temperature measurement is not required and the combustibility test shall be carried out as described in 5.3. Closed barbecues The barbecue shall be loaded with fuel according to manufacturers' instructions (quantity and kind of fuel). If, there are several fuel load recommendations, the fuel load shall be done in the most unfavourable condition for the heating of the handles of the cooking grid (which can be handled during cooking) and the horizontal plane. The fuel load shall produce an average temperature of 200 °C for a duration of 20 min (starting when the center has reached 200 °C) measured in one central point by thermocouple.

kSIST FprEN 1860-1:2012

FprEN 1860-1:2012 (E) 16 In this case the lid shall be closed according to manufacturer’s instruction. In the case of utilisation of a rotisserie spit only, the temperature will be measured in three points centred on the rotisserie spit and distant of 100 mm. Handles temperature shall be taken by contact sensor only. This measurement shall be taken as soon as the temperature of the cooking grid (previously described in this subclause) will be at its maximum temperature. Thermal tests shall comply:  with requirements of 4.2.6 for the handles;  the temperature of the horizontal plane, on which the barbecue is placed shall not exceed the ambient temperature by more than 50 K. Open barbec

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