prEN 50733
(Main)Electric forced convection ovens, steam cookers and combination ovens for professional use - Test methods for measuring the performance
Electric forced convection ovens, steam cookers and combination ovens for professional use - Test methods for measuring the performance
This document applies to electric forced convection ovens, steam cookers and combination ovens for professional use. These appliances are used in professional kitchens, such as restaurants, canteens, hospitals and in businesses such as butcher shops. NOTE 1 These appliances are designed for one or more of the following cooking methods: blanching, frying, steaming, proofing, roasting, toasting, au gratin, sous vide cooking, etc This document does not apply to: — appliances that exclusively perform rethermalizing processes; NOTE 2 Rethermalizing process is used for maintaining the temperature of hot food and for the warming of pre-cooked food (e.g. hot cupboard). - pizza ovens; - bakery ovens; - static ovens; - pressure steam ovens; - appliances designed exclusively for industrial purposes. The purpose is to define the principal performance characteristics of electric forced convection ovens, steam cookers and combination ovens for professional use and to describe the standard methods for measuring these characteristics. This document does not deal with safety, food quality and or minimum performance requirements.
Elektrische Heißumluftöfen, Dampfgeräte und Heißluftdämpfer für den professionellen Gebrauch - Verfahren zur Messung der Gebrauchseigenschaften
Fours électriques à convection forcée, cuiseurs à vapeur et fours combinés à usage professionnel - Méthodes d'essai pour le mesurage de l'aptitude à la fonction
Le présent document s'applique aux fours à convection forcée, aux cuiseurs à vapeur et aux fours combinés électriques à usage professionnel. Ces appareils sont utilisés dans les cuisines professionnelles, notamment les restaurants, les cantines, les hôpitaux, et dans les entreprises telles que les boucheries. NOTE 1 Ces appareils sont conçus pour un ou plusieurs des modes de cuisson suivants: blanchiment, friture, vapeur, étouffée, rôtissage, gril, gratin, sous vide, etc. Le présent document ne s'applique pas: — aux appareils qui effectuent exclusivement des procédés de remise en température; NOTE 2 Le procédé de remise en température est utilisé pour maintenir la température des aliments chauds et réchauffer les aliments précuits (armoire chauffante, par exemple). - aux fours à pizza; - aux fours de boulangerie; - aux fours statiques; - aux fours à vapeur haute pression; - aux appareils prévus exclusivement pour des usages industriels. L'objet est de définir les caractéristiques d'aptitude à la fonction principales des fours à convection forcée, des cuiseurs à vapeur et des fours combinés électriques à usage professionnel et de décrire les méthodes normalisées de mesure de ces caractéristiques. Le présent document ne traite pas des exigences relatives à la sécurité, à la qualité des aliments ou à l'aptitude à la fonction minimale.
Električne pečice s prisilnim kroženjem zraka, parni kuhalniki in kombinirane pečice za profesionalno uporabo - Preskusne metode za merjenje učinkovitost delovanja
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-december-2023
Električne pečice s prisilnim kroženjem zraka, parni kuhalniki in kombinirane
pečice za profesionalno uporabo - Preskusne metode za merjenje lastnosti
Electric forced convection ovens, steam cookers and combination ovens for professional
use - Test methods for measuring the performance
Elektrische Heißumluftöfen, Dampfgeräte und Heißluftdämpfer für den professionellen
Gebrauch - Verfahren zur Messung der Gebrauchseigenschaften
Fours électriques à convection forcée, cuiseurs à vapeur et fours combinés à usage
professionnel - Méthodes d'essai pour le mesurage de l'aptitude à la fonction
Ta slovenski standard je istoveten z: prEN 50733
ICS:
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD DRAFT
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2023
ICS 97.040.20 -
English Version
Electric forced convection ovens, steam cookers and
combination ovens for professional use - Test methods for
measuring the performance
Fours électriques à convection forcée, cuiseurs à vapeur et Elektrische Heißumluftöfen, Dampfgeräte und
fours combinés à usage professionnel - Méthodes d'essai Heißluftdämpfer für den professionellen Gebrauch -
pour le mesurage de l'aptitude à la fonction Verfahren zur Messung der Gebrauchseigenschaften
This draft European Standard is submitted to CENELEC members for enquiry.
Deadline for CENELEC: 2024-01-19.
It has been drawn up by CLC/TC 59X.
If this draft becomes a European Standard, CENELEC 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 CENELEC in three official versions (English, French, German).
A version in any other language made by translation under the responsibility of a CENELEC member into its own language and notified to
the CEN-CENELEC Management Centre has the same status as the official versions.
CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Croatia, Cyprus, the Czech Republic,
Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the
Netherlands, Norway, Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Türkiye and the 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 Electrotechnical Standardization
Comité Européen de Normalisation Electrotechnique
Europäisches Komitee für Elektrotechnische Normung
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2023 CENELEC All rights of exploitation in any form and by any means reserved worldwide for CENELEC Members.
Project: 74570 Ref. No. prEN 50733 E
Contents Page
1 European foreword . 3
2 1 Scope . 4
3 2 Normative references . 4
4 3 Terms and definitions . 4
5 4 List of measurements . 5
6 5 General conditions for measurements . 6
7 5.1 General . 6
8 5.2 Ambient temperature . 6
9 5.3 Electrical supply . 6
10 5.4 Water supply . 6
11 5.5 Instrumentation and quantities to be measured and calculated . 6
12 6 Calculation of the number of loadable test level . 7
13 7 Loading scheme . 8
14 7.1 Number and position of GN-containers . 8
15 7.2 Number and position of M-bricks and bricks . 9
16 8 Energy, water consumption and time measurement .11
17 8.1 General .11
18 8.2 Convection mode .11
19 8.2.1 Preheat time in convection mode .11
20 8.2.2 Idle Energy Rate in convection mode .12
21 8.2.3 Energy and water consumption under load conditions in convection mode .12
22 8.3 Steam mode .13
23 8.3.1 General .13
24 8.3.2 Setup of the Oxygen concentration sensor .13
25 8.3.3 Preheat time in steam mode .14
26 8.3.4 Idle Energy Rate in steam mode .14
27 8.3.5 Preconditioning in steam mode .15
28 8.3.6 Energy and water consumption under load conditions in steam mode .15
29 Annex A (normative) Description of the test brick .19
30 A.1 Specification .19
31 A.2 Supplier and order specification .19
32 A.3 Fist use .19
33 Annex B (normative) Description of the M-brick .20
34 Annex C (normative) Oxygen concentration sensor .22
35 Annex D (normative) Data to be reported .23
36 Annex E (informative) Cooking efficiency calculations .26
37 Annex F (normative) Altitude – Boiling point .29
38 Bibliography .30
39 European foreword
40 This document has been prepared by CLC/TC 59X “Performance of household and similar electrical
41 appliances”.
42 This document is currently submitted to the Enquiry.
43 The following dates are proposed:
• latest date by which the existence of this (doa) dor + 6 months
document has to be announced at national
level
• latest date by which this document has to be (dop) dor + 12 months
implemented at national level by publication of
an identical national standard or by
endorsement
• latest date by which the national standards (dow) dor + 36 months
conflicting with this document have to be (to be confirmed or
withdrawn modified when voting)
44 1 Scope
45 This document applies to electric forced convection ovens, steam cookers and combination ovens for
46 professional use.
47 These appliances are used in professional kitchens, such as restaurants, canteens, hospitals and in businesses
48 such as butcher shops.
49 NOTE 1 These appliances are designed for one or more of the following cooking methods: blanching, frying, steaming,
50 proofing, roasting, toasting, au gratin, sous vide cooking, etc
51 This document does not apply to:
52 — appliances that exclusively perform rethermalizing processes;
53 NOTE 2 Rethermalizing process is used for maintaining the temperature of hot food and for the warming of pre-cooked
54 food (e.g. hot cupboard).
55 — pizza ovens;
56 — bakery ovens;
57 — static ovens;
58 — pressure steam ovens;
59 — appliances designed exclusively for industrial purposes.
60 The purpose is to define the principal performance characteristics of electric forced convection ovens, steam
61 cookers and combination ovens for professional use and to describe the standard methods for measuring
62 these characteristics.
63 This document does not deal with safety, food quality and or minimum performance requirements.
64 2 Normative references
65 The following documents are referred to in the text in such a way that some or all of their content constitutes
66 requirements of this document. For dated references, only the edition cited applies. For undated references, the
67 latest edition of the referenced document (including any amendments) applies.
68 EN 631-1, Materials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of
69 containers
70 3 Terms and definitions
71 For the purposes of this document, the following terms and definitions apply.
72 ISO and IEC maintain terminology databases for use in standardization at the following addresses:
73 — ISO Online browsing platform: available at https://www.iso.org/obp/
74 — IEC Electropedia: available at https://www.electropedia.org/
75 3.1
76 forced convection oven
77 appliance intended for the cooking of food by heated air that is circulated by mechanical means within the
78 cooking chamber
79 3.2
80 steam cooker
81 appliance intended for the cooking of food only by means of direct steam contact
82 Note 1 to entry: The pressure within the cooking chamber does not differ significantly from atmospheric pressure.
83 3.3
84 combination oven
85 appliance intended for the cooking of food either by means of direct steam contact or by heated air circulated
86 by mechanical means within the cooking chamber or by combination of these two modes
87 Note 1 to entry: The pressure within the cooking chamber does not differ significantly from atmospheric pressure.
88 3.4
89 cooking chamber
90 interior of the appliance in which food products are cooked or processed
91 3.5
92 sensible heat
93 Q
sensible
94 heat which results in an increase in temperature and is therefore measurable
95 3.6
96 latent heat
97 Q
latent
98 heat which results in the phase change of the water during the cooking process
99 3.7
100 brick
101 test load not fitted with a temperature measuring sensor
102 3.8
103 M-brick
104 test load fitted with a temperature measuring sensor at its geometric centre
105 3.9
106 GN-container
107 chrome-nickel-steel container according to the dimensions of EN 631-1
108 3.10
109 volume fraction of water vapour
110 ratio between the water vapour partial pressure and atmospheric pressure in %
111 3.11
112 oxygen concentration sensor
113 electronic device that measures the proportion of oxygen
114 4 List of measurements
115 The performance and consumption characteristics are determined as follows:
116 — preheat-time measurement in convection mode in accordance with 8.2.1;
117 — time, energy and water consumption measurement with an empty appliance in convection mode in
118 accordance with 8.2.2;
119 — time, energy, water consumption and water loss measurement with a loaded appliance in convection mode
120 in accordance with 8.2.3;
121 — preheat-time measurement in steam mode in accordance with 8.3.2;
122 — time, energy and water consumption measurement with an empty appliance in steam mode in accordance
123 with 8.3.4;
124 — time, energy, water consumption with a loaded appliance in steam mode in accordance with 8.3.5.
125 5 General conditions for measurements
126 5.1 General
127 The instructions for use regarding installation and use of the professional combination oven shall be followed,
128 except if they stand in conflict with the requirements in this document. In this case with the requests of this
129 standard, this document shall prevail.
130 All testing shall be performed on the same appliance.
131 Before commencing measurements,
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.