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 (vključno z dopolnilom A1)

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
Published
Publication Date
07-Sep-2017
Technical Committee
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
05-Sep-2017
Due Date
10-Nov-2017
Completion Date
08-Sep-2017

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Standards Content (sample)

SLOVENSKI STANDARD
SIST EN 1860-1:2013+A1:2017
01-oktober-2017
1DGRPHãþD
SIST EN 1860-1:2013

1DSUDYHWUGQDJRULYDLQQDSUDYH]DYåLJDQMHåDUDGHOäDULQDWUGQDJRULYD

=DKWHYHLQSUHVNXVQHPHWRGH YNOMXþQR]GRSROQLORP$

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

fuels - Requirements and test methods

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

Brennstoffe - Anforderungen und Prüfverfahren

Appareils, combustibles solides et allume-feu pour la cuisson au barbecue - Partie 1:

Barbecues utilisant les combustibles solides - Exigences et méthodes d’essai
Ta slovenski standard je istoveten z: EN 1860-1:2013+A1:2017
ICS:
75.160.10 Trda goriva Solid fuels
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
SIST EN 1860-1:2013+A1:2017 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN 1860-1:2013+A1:2017
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1
EUROPEAN STANDARD
NORME EUROPÉENNE
June 2017
EUROPÄISCHE NORM
ICS 75.160.10; 97.040.20 Supersedes EN 1860-1:2013
English 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 Geräte, feste Brennstoffe und Anzündhilfen zum Grillen

cuisson au barbecue - Partie 1: Barbecues utilisant les - Teil 1: Grillgeräte für feste Brennstoffe -

combustibles solides - Exigences et méthodes d'essai Anforderungen und Prüfverfahren

This European Standard was approved by CEN on 16 September 2012 and includes Amendment 1 approved by CEN on 30 April

2017.

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, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,

Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels

© 2017 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 1860-1:2013+A1:2017 E

worldwide for CEN national Members.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
Contents Page

European 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 ................................................................................................................................. 9

4.2.1 Cooking grid ...................................................................................................................................................... 9

4.2.2 Rotisserie spit ................................................................................................................................................... 9

4.2.3 Fuel compartment ........................................................................................................................................ 10

4.2.4 Ash compartment or catcher ................................................................................................................... 12

4.2.5 Gravy tray or drip pan ................................................................................................................................ 13

4.2.6 Stand ................................................................................................................................................................. 13

4.2.7 Handles or gripping devices ..................................................................................................................... 13

4.2.8 Motor ................................................................................................................................................................ 15

5 Test methods ................................................................................................................................................. 15

5.1 General ............................................................................................................................................................. 15

5.2 Thermal test ................................................................................................................................................... 16

5.2.1 General ............................................................................................................................................................. 16

5.2.2 Thermal test of use ...................................................................................................................................... 16

5.2.3 Safety test ........................................................................................................................................................ 18

5.3 Combustibility ............................................................................................................................................... 19

5.4 Stability ............................................................................................................................................................ 19

5.4.1 Barbecues and suitcase barbecues ........................................................................................................ 19

5.4.2 Permanent barbecues ................................................................................................................................ 20

5.5 Handling .......................................................................................................................................................... 22

5.6 Cooking grid ................................................................................................................................................... 22

5.7 Perforation test ............................................................................................................................................. 22

6 Marking ............................................................................................................................................................ 25

7 Instructions for use ..................................................................................................................................... 29

8 !Packaging" ........................................................................................................................................... 32

Annex A (informative) Mandatory sentences ................................................................................................... 37

Annex B (informative) !A – Deviation" ....................................................................................................... 46

Bibliography ................................................................................................................................................................. 47

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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
European foreword

This document (EN 1860-1:2013+A1:2017) 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 December 2017, and conflicting national standards

shall be withdrawn at the latest by December 2017.

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 includes Amendment 1 approved by CEN on 30 April 2017.
This document supersedes !EN 1860-1:2013".

The start and finish of text introduced or altered by amendment is indicated in the text by tags !".

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, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,

Turkey and the United Kingdom.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
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.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
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 71-1:2014, Safety of toys - Part 1: Mechanical and physical properties"

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
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
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
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
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
3.9
stand

support structure of a barbecue onto which the functional parts of the barbecue are located

3.10
silk paper
2 2

thin, soft, relatively hard to tear paper with a weight between 12 g/m and 25 g/m 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 71-1:2014", 8.11 is mandatory. ! However, for the bars of the cooking grids,

EN 71-1 test is not applicable, so general requirements as described above shall be applied."

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.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
Figure 1 — Fully edged
Figure 2 — Folded and flattened
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.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)

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.

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.

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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)

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.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
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 = T – (C + C )

t ext int
4) Calculate the average from them.
Table 1 — Minimum thickness of steel sheet for fuel compartments
Grid size diameter or longest side Thickness
measurement
≤ 400 mm 0,7 mm
> 400 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 mm .

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 mm .

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.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
Table 2 — Minimum depth of the fuel compartment
Grid size diameter or longest side Minimum depth of fuel
measurement compartment
≤ 400 mm 50 mm
> 400 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
Key
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.
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
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
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
Key
1 80 mm usable area
Figure 6 — Example of useful parts of gripping area for cooking grid handles
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SIST EN 1860-1:2013+A1:2017
EN 1860-1:2013+A1:2017 (E)
Key
1 80 mm usable area
Figure 7 — Example of useful parts of gripping area for cooking grid handles
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 rew

...

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