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 are also applicable to this standard.
This standard specifies requirements for materials, construction, design and test methods relating to them.

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

Dieser Teil dieser Europäischen Norm gilt für Grillgeräte für feste Brennstoffe, ausgenommen Einweggrills. Diese Norm gilt auch für Grillgeräte, die von anderen Brennstoffen auf feste Brennstoffe umrüstbar sind.
Diese  Europäische Norm legt Anforderungen an Werkstoffe, Aufbau und Ausführung sowie zugehörige Prüfverfahren fest.

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

Cette norme est applicable aux barbecues utilisant les combustibles solides. Les barbecues conçus pour utiliser des combustibles solides en remplaçant d'autres sources d'énergie doivent également se conformer à cette norme. La norme spécifie les exigences relatives à la conception, aux matériaux, à la construction et aux méthodes d'essai les concernant.

Naprave, trdna goriva in naprave za vžiganje žara - 1. del: Naprave za razgrebljanje žara s trdnim gorivom - Zahteve in preskusne metode

General Information

Status
Withdrawn
Publication Date
11-Mar-2003
Withdrawal Date
29-Jan-2013
Current Stage
9960 - Withdrawal effective - Withdrawal
Due Date
30-Jan-2013
Completion Date
30-Jan-2013

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methodsNaprave, trdna goriva in naprave za vžiganje žara - 1. del: Naprave za razgrebljanje žara s trdnim gorivom - Zahteve in preskusne metodeAppareils, combustibles solides et allume-barbecue pour la cuisson au barbecue - Partie 1: Barbecue utilisant les combustibles solides - Exigences et méthodes d'essaiGeräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen und PrüfverfahrenTa slovenski standard je istoveten z:EN 1860-1:2003SIST EN 1860-1:2004en97.040.2075.160.10ICS:SLOVENSKI

STANDARDSIST EN 1860-1:200401-januar-2004

EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 1860-1March 2003ICS 75.160.10English versionAppliances, solid fuels and firelighters for barbecueing - Part 1:Barbecues burning solid fuels - Requirements and test methodsAppareils, combustibles solides et allume-barbecue pour lacuisson au barbecue - Partie 1: Barbecue utilisant lescombustibles solides - Exigences et méthodes d'essaiGeräte, feste Brennstoffe und Anzündhilfen zum Grillen -Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen undPrüfverfahrenThis European Standard was approved by CEN on 28 November 2002.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the 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 translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and UnitedKingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36

B-1050 Brussels© 2003 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 1860-1:2003 E

EN 1860-1:2003 (E)2ContentspageForeword......................................................................................................................................................................3Introduction.................................................................................................................................................................41Scope......................................................................................................................................................................52Normative references............................................................................................................................................53Terms and definitions...........................................................................................................................................54Requirements.........................................................................................................................................................64.1General requirements.......................................................................................................................................64.2Requirements for parts......................................................................................................................................84.2.1Cooking grid................................................................................................................................................84.2.2Spit..............................................................................................................................................................84.2.3Fuel compartment.......................................................................................................................................94.2.4Gravy tray or drip pan...............................................................................................................................104.2.5Stand.........................................................................................................................................................104.2.6Handles or gripping devices.....................................................................................................................104.2.7Motor.........................................................................................................................................................105Test methods.......................................................................................................................................................115.1General............................................................................................................................................................115.2Thermal test....................................................................................................................................................115.3Combustibility..................................................................................................................................................115.4Stability............................................................................................................................................................115.4.1Barbecues and suitcase barbecues..........................................................................................................115.4.2Permanent barbecues...............................................................................................................................125.5Handling..........................................................................................................................................................145.6Cooking grid....................................................................................................................................................145.7Perforation test................................................................................................................................................156Marking.................................................................................................................................................................177Instructions for use.............................................................................................................................................17Bibliography..............................................................................................................................................................18

EN 1860-1:2003 (E)3ForewordThis document (EN 1860-1:2003) has been prepared by Technical Committee CEN/TC 281, "Appliances, solidfuels 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 orby endorsement, at the latest by September 2003, and conflicting national standards shall be withdrawn at thelatest by September 2003.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: Solid fuels for use in barbecue appliances - Requirements and test methods.Part 3: Firelighters for igniting solid fuels for use in barbecues 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 organizations of the followingcountries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal,Slovakia, Spain, Sweden, Switzerland and the United Kingdom.

EN 1860-1:2003 (E)4IntroductionThis standard is part 1 of the European Standard for appliances, solid fuels and firelighters for barbecuing, which isintended 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.

EN 1860-1:2003 (E)51 ScopeThis 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 are also applicable to this standard.This standard specifies requirements for materials, construction, design and test methods relating to them.2 Normative referencesThis European Standard incorporates by dated or undated reference, provisions from other publications. Thesenormative references are cited at the appropriate places in the text and the publications are listed hereafter. Fordated references, subsequent amendments to or revisions of any of these publications apply to this EuropeanStandard only when incorporated in it by amendment or revision. For undated references the latest edition of thepublication referred to applies (including amendments).prEN 1860-2, Appliances, solid fuels and firelighters for barbecuing - Part 2: Barbecue charcoal and barbecuecharcoal briquettes - Requirements and test methods.3 Terms and definitionsFor the purposes of this European Standard, the following terms and definitions apply.3.1barbecuean appliance designed for cooking in the open air by means of radiant and possible convection heat and consistingat least of a fuel compartment and a cooking grid and/or a rotating spit3.1.2permanent barbecuean outdoor barbecue designed to be permanently installed. It may consist of pre-fabricated elements fitted togetherand may include a pre-fabricated hood. It may have removable parts3.2fuel compartmentthe part of the barbecue where the fuel is burnt; it may have, or be a grate3.3gratea perforated part of the barbecue on which the fuel is placed3.4ash compartment or catcherpart of the barbecue intended to catch any ash or embers which may fall from the fuel compartment or grate3.5barbecue accessoriesparts of the barbecue which hold the food to be barbecued during cooking3.5.1cooking gridpart of the barbecue on which

the food to be cooked
is placed and/or which can take on

the function of the grate3.5.2spitmetal rod suitable for skewering the food to be cooked via the truncated cone on one side and which can berotated by hand and/or via a motor in a suitable support

EN 1860-1:2003 (E)63.5.3meat forksclamping devices on the spit that can be slid into and fixed in any position on which the food to be cooked can besecured3.5.4gravy traydevice to collect juices and drippings to be consumed3.6removable partsparts which can be removed without the use of a tool3.7usable areaany area of a barbecue component and accessories intended to come into contact with the food to be barbecuedduring cooking is regarded as being usable3.8drip pandevice to collect waste drippings not to be consumed3.9standsupport structure of a barbecue onto which the functional parts of the barbecue are located3.10silk paperthin, soft, relatively hard to tear paper with a weight between 12 g/m2 and 25 g/m2 usually used to wrap delicateobjects[ISO 4046:2001]4 Requirements4.1 General requirementsCoatings shall withstand the test as described in 5.2.NOTEFor surfaces of and coatings on parts of the barbecue coming into contact with the food to be barbecued, cooking grid,spit, meat forks and gravy trays, see Directive 89/109/EEC (see Bibliography). Differing legal requirements can exist in non-EU-countries.It shall be possible to assemble and dismantle suitcase barbecues as described in the instructions for use eitherwithout the aid of a tool or using the tool that is supplied. Components shall be fixed in such a way that they can notfall 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.All accessible parts of the barbecue components made of sheet or tube of thickness less than 0,7 mm withoutcoating shall be as shown in Figures 1, 2, 3 and 4.

EN 1860-1:2003 (E)7Figure 1 — Fully edgedFigure 2 — Folded and flattenedFigure 3 — Rolled and closedFigure 4 — Rolled and half closedThe construction of the barbecue shall be such that when placed horizontally the change of the fuel compartmentposition, according to the instruction for use and the insertion and removal of barbecue accessories with thecooking grid and/or spit loaded as described in 5.5, shall be possible without the barbecue tipping over orcomponents become 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 5.2 and 5.4 a barbecue fails if:a) any deformation of a component compromises the use and safety of the barbecue;b) any component cracks and/or fractures appear;NOTE A permanent barbecue may show cracks and/or fractures which do not influence the safety;c) any component falls off;d) the temperature of the base on which the barbecue is placed has exceeded 70 °C during the test.

EN 1860-1:2003 (E)84.2 Requirements for parts4.2.1 Cooking gridThe clear distance between the bars of the cooking grid shall not exceed 20 mm before, during and after testingaccording to 5.2 and 5.6. This requirement relates to the usable area of the grid, which shall be at least 80 % of thehorizontal 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 caseof vertical fuel compartment, of those between the grate and the edges of the fuel container shall not exceed20 mm before, during and after testing according to 5.2 and 5.6.The cooking grid shall rest on its supporting points in the most unfavourable position when loaded as described in5.5. When the load has been removed the deformation of each grid bar shall not exceed 5 % relative to the lengthof 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 onehandle minimum, cooking grids over 400 mm diameter or longest side measurement shall be fitted with twohandles. If the cooking grid position is adjustable, this adjustment shall be possible without the operator's handcoming into direct contact with the cooking grid.Removable or movable handles shall be attached to the cooking grid i

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