SIST EN 16764:2016
(Main)Soft ice cream machines - Performance and evaluation of energy consumption
Soft ice cream machines - Performance and evaluation of energy consumption
This document specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts.
It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix.
This document applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt), included are conventional operation and pasteurization phase. The equipment may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
The soft ice cream machines are evaluated for the following performance:
- maximum energy input rate, or maximum current draw,
- production capacity,
- overrun,
- initial freeze-down energy consumption and duration,
- production energy consumption,
- idle energy consumption,
- stand-by energy consumption,
- pasteurization energy consumption (if applicable).
Automaten für Eiskrem und gefrorenen Nachspeisen - Bestimmung von Leistungsmerkmalen und Energieverbrauch
Diese Norm legt Anforderungen und Prüfbedingungen für Softeismaschinen zur Verarbeitung von Softeis und ähnlichen gefrorenen Nachspeisen fest.
Sie definiert Leistungsmerkmale und Energieaufnahme von Maschinen, die unter festgelegten Bedingungen und mit festgelegten Prüfverfahren unter Verwendung eines Eismixes zur Referenzprüfung gemessen wurden.
Dieses Dokument gilt für die folgenden Typen von Softeismaschinen: Eismaschinen für handelsübliches Speiseeis, Bereiter für Softeis und Shakes, mit denen das Produkt gefroren und durch eine Zapfeinrichtung abgegeben wird (z. B. Milcheis, Joghurteis); enthalten sind der Normalbetrieb und die Pasteurisation. Die Geräte dürfen separate Kühlsysteme für das gefrorene Produkt und den frischen Mix beinhalten und dürfen entweder mit Luft- oder Wasserkühlung versehen sein.
Die Softeismaschinen werden hinsichtlich der folgenden Leistungsmerkmale überprüft:
- Höchstwert an Energiezufuhr oder Stromaufnahme;
- Produktionsleistung;
- Aufschlag;
- Zeitdauer des initialen Gefriervorgangs und Energieaufnahme;
- Energieaufnahme bei der Produktion;
- Energieaufnahme im Leerlauf;
- Energieaufnahme im betriebsbereiten Zustand;
- Energieaufnahme bei der Pasteurisierung (falls zutreffend).
Machines à glace à l'italienne - Performance et évaluation de la consommation d'énergie
Le présent document spécifie les exigences et les conditions d'essai des machines à glace à l'italienne destinées à la fabrication de crèmes glacées et de desserts glacés similaires.
Il définit les caractéristiques de ces machines en termes de performance et de consommation énergétique, mesurées dans des conditions et selon des méthodes d'essai spécifiées, au moyen d'une préparation d'essai de référence.
Le présent document s'applique aux types de machines à glace à l'italienne suivants : machines commerciales à crème glacée, à glace à l'italienne et à lait frappé, qui glacent et délivrent des produits congelés (par exemple : des produits laitiers, yaourts) et incluent une phase de fonctionnement conventionnel et de pasteurisation. L'équipement peut inclure des systèmes de réfrigération distincts pour le produit glacé et la préparation fraîche et peut être refroidi par air ou bien par eau.
La performance des machines à glace à l'italienne est évaluée selon les critères suivants :
- taux d’intrant énergétique maximal, ou consommation de courant maximale,
- capacité de production,
- foisonnement,
- consommation d'énergie en phase de congélation initiale et durée,
- consommation d'énergie en phase de production,
- consommation d'énergie en veille,
- consommation d'énergie en régime stabilisé,
- consommation d'énergie en phase de pasteurisation (le cas échéant).
Stroji za izdelavo sladoleda - Lastnosti in vrednotenje porabe energije
Ta dokument navaja zahteve in preskusne pogoje za stroje za izdelavo mehkega sladoleda ter podobnih zmrznjenih sladic.
Opredeljuje zahtevane lastnosti in porabo električne energije strojev, merjeno pod navedenimi pogoji in v skladu s preskusnimi metodami z uporabo referenčne preskusne mešanice.
Ta dokument se uporablja za naslednje vrste strojev za izdelavo mehkega sladoleda: zamrzovalniki za komercialni sladoled, zamrzovalniki za mehki postrežni in tekoči sladoled, ki zamrznejo in izdajo zamrznjen izdelek (npr. mleko, jogurt), pri čemer ti vključujejo običajno obratovanje in fazo pasterizacije. Oprema lahko vključuje ločene zamrzovalne sisteme za zamrznjene izdelke in sveže mešanice z zračnim ali vodnim hlajenjem.
Pri strojih za izdelavo mehkega sladoleda se ocenijo naslednje lastnosti:
– največja vhodna moč ali največja poraba električne energije,
– zmogljivost proizvodnje,
– preobremenitev,
– poraba električne energije in čas trajanja začetnega zamrzovanja,
– poraba električne energije med proizvodnjo,
– poraba električne energije brez obremenitve,
– poraba električne energije v pripravljenosti,
– poraba električne energije med pasterizacijo (če je primerno).
General Information
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za izdelavo sladoleda - Lastnosti in vrednotenje porabe energijeAutomaten für Eiskrem und gefrorenen Nachspeisen - Bestimmung von Leistungsmerkmalen und EnergieverbrauchMachines à glace à l'italienne - Performance et évaluation de la consommation d'énergieSoft ice cream machines - Performance and evaluation of energy consumption67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industryICS:Ta slovenski standard je istoveten z:EN 16764:2016SIST EN 16764:2016en,fr,de01-marec-2016SIST EN 16764:2016SLOVENSKI
STANDARD
SIST EN 16764:2016
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16764
January
t r s x ICS
x yä t x r English Version
Soft ice cream machines æ Performance and evaluation of energy consumption Machines à glace à l 5italienne æ Performance et évaluation de la consommation d 5énergie
Automaten für Eiskrem æ Bestimmung von Leistungsmerkmalen und Energieverbrauch This European Standard was approved by CEN on
t s November
t r s wä
egulations which stipulate the conditions for giving this European Standard the status of a national standard without any alterationä Upætoædate lists and bibliographical references concerning such national standards may be obtained on application to the CENæCENELEC Management Centre or to any CEN memberä
translation under the responsibility of a CEN member into its own language and notified to the CENæCENELEC Management Centre has the same status as the official versionsä
CEN members are the national standards bodies of Austriaá Belgiumá Bulgariaá Croatiaá Cyprusá Czech Republicá Denmarká Estoniaá Finlandá Former Yugoslav Republic of Macedoniaá Franceá Germanyá Greeceá Hungaryá Icelandá Irelandá Italyá Latviaá Lithuaniaá Luxembourgá Maltaá Netherlandsá Norwayá Polandá Portugalá Romaniaá Slovakiaá Sloveniaá Spainá Swedená Switzerlandá Turkey and United Kingdomä
EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels
9
t r s x CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Membersä Refä Noä EN
s x y x vã t r s x ESIST EN 16764:2016
EN 16764:2016 (E) 2 Contents Page European foreword . 3 1 Scope . 4 2 Normative references . 4 3 Terms and definitions . 4 4 Performance characteristics . 6 4.1 General . 6 4.2 Initial freeze down . 6 4.3 Production capacity . 6 4.4 Production energy consumption . 6 4.5 Idle energy consumption . 7 4.6 Stand-by energy consumption . 7 4.7 Pasteurization phase energy consumption . 7 4.8 Product temperature (extrusion temperature) . 7 4.9 Overrun . 7 5 Energy consumption test . 7 5.1 Test room . 7 5.1.1 General design, walls, floor and radiant heat . 7 5.1.2 Thermal characteristics . 8 5.1.3 Ambient temperature and humidity . 8 5.2 Apparatus . 8 5.3 Installation . 8 5.4 Test cycle . 9 5.4.1 Initial freeze down phase . 9 5.4.2 Production phase . 9 5.4.3 Idle energy consumption . 10 5.4.4 Stand-by energy consumption . 11 5.4.5 Pasteurization phase energy consumption . 11 5.4.6 Overrun determination . 11 5.4.7 Test evaluation . 12 6 Reference test mix . 12 7 Test report . 13
SIST EN 16764:2016
EN 16764:2016 (E) 3 European foreword This document (EN 16764:2016) has been prepared by Technical Committee CEN/TC 44 “Commercial and Professional Refrigerating Appliances and Systems, Performance and Energy Consumption”, the secretariat of which is held by UNI. 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 2016, and conflicting national standards shall be withdrawn at the latest by July 2016. 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 has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association. According to the CEN-CENELEC Internal Regulations, the national standards organizations 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 16764:2016
EN 16764:2016 (E) 4 1 Scope This European Standard specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen desserts. It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix. This European Standard applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which freeze and dispense frozen product (e.g. dairy, yogurt), included are conventional operation and pasteurization phase. The equipment may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled. The soft ice cream machines are evaluated for the following performance: — maximum energy input rate, or maximum current draw, — production capacity, — overrun, — initial freeze-down energy consumption and duration, — production energy consumption, — idle energy consumption, — stand-by energy consumption, — pasteurization energy consumption (if applicable). 2 Normative references Not applicable. 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 compression type machines machines where the cooling is performed by means of a refrigerant liquid at low pressure in a heat exchanger (evaporator), the steam thus formed becomes a liquid by a mechanical compression higher pressure and cooling in another heat exchanger (condenser) 3.2 condenser heat exchanger in which after compression, the vaporized refrigerant is liquefied, giving off heat to external cooling system 3.3 evaporator heat exchanger in which, after the reduction of pressure, the refrigerant is vaporized by absorbing heat from the medium which is cooled SIST EN 16764:2016
EN 16764:2016 (E) 5 3.4 pasteurization phase energy consumption phase during which test mix is heated for a time fixed to different type of pasteurization and then immediately cooled to conservation temperature, to avoid the bacteria’s development 3.5 soft ice cream frozen soft and creamy dessert usually made with ready mixes that can be liquid or dry to be rehydrated 3.6 overrun percentage increase in volume due to the addition of air to frozen product; the calculation of the overrun is the ratio between the liquid mix and the frozen mix 3.7 initial freeze down energy consumption time and energy consumption required for a soft ice cream machine to be ready to serve when loaded with unfrozen product 3.8 idle energy consumption rate of energy consumed by the soft ice cream machine while maintaining the product in a ready-to-serve state without dispensing product 3.9 stand-by energy consumption or night conservation rate of energy consumed by the soft ice cream machine while maintaining the product without dispensing 3.10 freeze-down energy consumption amount of energy consumed by the soft ice cream machine while cooling the product to a servable temperature 3.11 freeze-down time time required for the soft ice cream machine for cooling the product to a servable temperature 3.12 reference test mix product specifically prepared for testing 3.13 production capacity number of reference portions drawn-off per hour 3.14 reference portion mass of drawn-off soft ice cream equal to 150 g 3.15 hopper reserve tank for the liquid reference test mix, which is feeding the freezing cylinder of the machine SIST EN 16764:2016
EN 16764:2016 (E) 6 3.16 soft ice cream machine multifunction machine to pasteurize, conserve and freeze liquid mix Note 1 to entry: On demand the soft ice cream is immediately distributed. 3.17 product temperature (extrusion temperature) temperature of the mix in the hopper and temperature of frozen product immediately after extrusion 4 Performance characteristics 4.1 General In order to carry out the performance characteristics of a soft ice cream machine, start by loading with a non operating empty soft ice cream machine at the test room temperature (24 °C ± 3 °C). The reference test mix shall be refrigerated prior to any testing. Fill the hopper with refrigerated reference test mix (5 °C ± 1 °C) to the manufacturer’s recommended level. Switch on the soft ice cream machine. Fill the cylinder(s) and start the initial freeze down phase. 4.2 Initial freeze down Record energy consumption, elapsed time and water consumption (if applicable) of the initial freeze down. When the machine is ready, according to the instructions of the manufacturer, dispense four portions of 75 g of soft ice cream and measure the temperature at the centre of the mass of the fourth portion. The soft ice cream characteristics shall be the following: — temperature <
« w °C; — overrun with gravity machines > 20 %; — overrun with pressurization pump machines > 40 %. 4.3 Production capacity Production capacity of the soft ice cream machine declared by the manufacturer shall be veri
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