Cookware - Ovenware for use in traditional domestic ovens

This European Standard specifies safety and performance requirements for items of ovenware for use in domestic ovens. It is applicable to ovenware regardless of material or method of manufacture.
It is applicable to products intended for use both on top of the stove and in oven.
This European Standard is not applicable to metal pots, items for single use, throwaway ovenware or ovenware intended for use in a microwave oven only.

Kochutensilien - Ofengeschirre zur Verwendung in Haushalts-Backöfen

Dieses Dokument legt Sicherheits- und Leistungsanforderungen an Ofengeschirre fest, die in Haus-halts Backöfen verwendet werden. Es ist anzuwenden auf Ofengeschirre unabhängig von Werkstoff oder Herstel¬lungs¬verfahren.
Es ist anzuwenden für Produkte, die sowohl auf dem Herd als auch im Backofen verwendet werden.
Dieses Dokument ist nicht anzuwenden auf Einwegartikel, Wegwerf-Ofengeschirr oder Ofengeschirr, das nur zum Gebrauch in der Mikrowelle bestimmt ist.

Articles culinaires - Articles culinaires à usage domestique conçus pour la cuisson au four traditionnel

Le présent document spécifie les prescriptions de sécurité et de performance des articles culinaires destinés à être utilisés dans les fours domestiques. Il s’applique à tous les articles pour four indépendamment du matériau ou de la méthode de fabrication.
Il s'applique également aux articles culinaires destinés à être utilisés à la fois sur le feu et au four.
Le présent document ne s'applique pas, aux articles culinaires à usage unique ou jetables, ni aux articles destinés à être utilisés uniquement au four micro-ondes.

Posoda za kuhanje - Pekači za uporabo v klasičnih gospodinjskih pečicah

General Information

Status
Published
Public Enquiry End Date
03-Nov-2019
Publication Date
01-Nov-2020
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
19-Oct-2020
Due Date
24-Dec-2020
Completion Date
02-Nov-2020

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SLOVENSKI STANDARD
SIST EN 13834:2020
01-december-2020
Nadomešča:
SIST EN 13834:2007+A1:2009
Posoda za kuhanje - Pekači za uporabo v klasičnih gospodinjskih pečicah
Cookware - Ovenware for use in traditional domestic ovens
Kochutensilien - Ofengeschirre zur Verwendung in Haushalts-Backöfen

Articles culinaires - Articles culinaires à usage domestique conçus pour la cuisson au

four traditionnel
Ta slovenski standard je istoveten z: EN 13834:2020
ICS:
97.040.60 Kuhinjska posoda, jedilni Cookware, cutlery and
servisi in jedilni pribor flatware
SIST EN 13834:2020 en,fr,de

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

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SIST EN 13834:2020
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SIST EN 13834:2020
EN 13834
EUROPEAN STANDARD
NORME EUROPÉENNE
September 2020
EUROPÄISCHE NORM
ICS 97.040.60 Supersedes EN 13834:2007+A1:2009
English Version
Cookware - Ovenware for use in traditional domestic
ovens

Articles culinaires - Articles culinaires à usage Kochgeschirre - Ofengeschirre zur Verwendung in

domestique pour la cuisson au four traditionnel Haushalts-Backöfen
This European Standard was approved by CEN on 3 August 2020.

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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,

Poland, Portugal, Republic of North Macedonia, 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: Rue de la Science 23, B-1040 Brussels

© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 13834:2020 E

worldwide for CEN national Members.
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SIST EN 13834:2020
EN 13834:2020 (E)
Contents Page

European foreword ....................................................................................................................................................... 4

1 Scope .................................................................................................................................................................... 5

2 Normative references .................................................................................................................................... 5

3 Terms and definitions ................................................................................................................................... 6

4 Materials ............................................................................................................................................................. 8

5 General conditions for testing .................................................................................................................... 8

6 Construction ...................................................................................................................................................... 8

6.1 General ................................................................................................................................................................ 8

6.1.1 Introduction ...................................................................................................................................................... 8

6.1.2 Stability ............................................................................................................................................................... 8

6.1.3 Hygiene ............................................................................................................................................................... 8

6.1.4 Mechanical hazards ........................................................................................................................................ 8

6.1.5 Handle position with respect to ovenware ............................................................................................ 8

6.1.6 Lid design ........................................................................................................................................................... 8

6.1.7 Lid knob design ................................................................................................................................................ 9

6.1.8 Thermal shock resistance of brittle materials ..................................................................................... 9

6.1.9 Heat resistance ................................................................................................................................................. 9

6.1.10 Resistance to leakage ..................................................................................................................................... 9

6.2 Geometry ............................................................................................................................................................ 9

6.2.1 General ................................................................................................................................................................ 9

6.2.2 Capacity............................................................................................................................................................... 9

6.2.3 Dimensions ........................................................................................................................................................ 9

7 Furniture ............................................................................................................................................................ 9

7.1 General ................................................................................................................................................................ 9

7.2 Materials .......................................................................................................................................................... 10

7.3 Heat resistance .............................................................................................................................................. 10

7.4 Fatigue resistance ........................................................................................................................................ 10

8 Coatings ........................................................................................................................................................... 10

8.1 General ............................................................................................................................................................. 10

8.2 Non-stick coatings ........................................................................................................................................ 10

8.2.1 Cross-cut adhesion test .............................................................................................................................. 10

8.2.2 Non-stick performance tests .................................................................................................................... 10

8.3 Vitreous enamel on steel and cast iron ................................................................................................ 11

8.3.1 Boiling citric acid test ................................................................................................................................. 11

8.3.2 Boiling water test ......................................................................................................................................... 11

8.3.3 Thermal shock test ...................................................................................................................................... 11

8.3.4 Resistance to impact ................................................................................................................................... 11

8.4 Adhesion test for vitreous enamel on aluminium ............................................................................ 11

8.5 Hard anodized aluminium ........................................................................................................................ 11

8.5.1 Thickness ........................................................................................................................................................ 11

8.5.2 Stain resistance ............................................................................................................................................. 11

8.5.3 Alkali resistance ........................................................................................................................................... 11

8.5.4 Hardness .......................................................................................................................................................... 11

8.6 Organic coatings – Cross-cut adhesion test ......................................................................................... 11

8.7 Tinning ............................................................................................................................................................. 12

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SIST EN 13834:2020
EN 13834:2020 (E)

8.8 Easy clean coatings ....................................................................................................................................... 12

9 Stability – Deformation test ...................................................................................................................... 12

9.1 Central loading .............................................................................................................................................. 12

9.2 Eccentric loading........................................................................................................................................... 12

9.3 Tear resistance .............................................................................................................................................. 12

10 Product Information .................................................................................................................................... 12

10.1 Point of sale information ........................................................................................................................... 12

10.2 Care and use instructions .......................................................................................................................... 13

Annex A (normative) Test for heat resistance of ovenware and furniture ........................................... 14

A.1 Apparatus ........................................................................................................................................................ 14

A.2 Procedure ........................................................................................................................................................ 14

Annex B (normative) Handle fatigue test .......................................................................................................... 15

B.1 Apparatus ........................................................................................................................................................ 15

B.2 Procedure ........................................................................................................................................................ 17

Annex C (normative) Non-stick performance test for bakeware – Easy clean performance

test for metallic and ceramic bakeware – Corrosion test for tinned bakeware ..................... 18

C.1 Procedure ........................................................................................................................................................ 18

Annex D (normative) Non-stick performance test for roasting and gratin dishes – Easy

clean performance test for roasting and gratin dishes – Corrosion test for tinned

roasting and gratin dishes ......................................................................................................................... 19

D.1 Procedure ........................................................................................................................................................ 19

Annex E (normative) Resistance to staining of hard anodized coatings ................................................ 20

E.1 Apparatus ........................................................................................................................................................ 20

E.2 Reagents ........................................................................................................................................................... 20

E.3 Procedure ........................................................................................................................................................ 20

Annex F (normative) Resistance to alkali of hard anodized aluminium ............................................... 21

F.1 Apparatus ........................................................................................................................................................ 21

F.2 Reagents ........................................................................................................................................................... 21

F.3 Procedure ........................................................................................................................................................ 21

Annex G (normative) Central loading test ........................................................................................................ 22

G.1 Apparatus ........................................................................................................................................................ 22

G.2 Procedure ........................................................................................................................................................ 22

Annex H (normative) Eccentric loading test .................................................................................................... 25

H.1 Apparatus ........................................................................................................................................................ 25

H.2 Procedure ........................................................................................................................................................ 25

Annex I (normative) Tearing test for flexible ovenware ............................................................................. 29

I.1 Apparatus ........................................................................................................................................................ 29

I.2 Procedure ........................................................................................................................................................ 29

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SIST EN 13834:2020
EN 13834:2020 (E)
European foreword

This document (EN 13834:2020) has been prepared by Technical Committee CEN/TC 194 “Utensils in

contact with food”, the secretariat of which is held by AFNOR.

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 March 2021, and conflicting national standards shall be

withdrawn at the latest by March 2021.

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

This document supersedes EN 13834:2007+A1:2009.

The major technical changes in this document compared to EN 13834:2007+A1:2009 concern

requirements for handle fatigue resistance (7.4 and Annex B).

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, France, Germany, Greece, Hungary, Iceland, Ireland,

Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of North

Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United

Kingdom.
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SIST EN 13834:2020
EN 13834:2020 (E)
1 Scope

This document specifies safety and performance requirements for items of ovenware for use in domestic

ovens. It is applicable to ovenware regardless of material or method of manufacture.

It is applicable to products intended for use both on top of the stove and in oven.

This document is not applicable to items for single use, throwaway ovenware or ovenware intended for

use in a microwave oven only.
2 Normative references

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements of this document. For dated references, only the edition cited applies. For

undated references, the latest edition of the referenced document (including any amendments) applies.

EN 1183:1997, Materials and articles in contact with foodstuffs — Test methods for thermal shock and

thermal shock endurance

EN 12875-1:2005, Mechanical dishwashing resistance of utensils — Part 1: Reference test method for

domestic articles
EN 14916, Domestic cookware — Graphical symbols (pictograms)

EN ISO 2064, Metallic and other inorganic coatings — Definitions and conventions concerning the

measurement of thickness (ISO 2064)

EN ISO 2360, Non-conductive coatings on non-magnetic electrically conductive base metals —

Measurement of coating thickness — Amplitude-sensitive eddy-current method (ISO 2360)

EN ISO 2409:2013, Paints and varnishes — Cross-cut test (ISO 2409:2013)

EN ISO 28706-2:2017, Vitreous and porcelain enamels — Determination of resistance to chemical corrosion

— Part 2: Determination of resistance to chemical corrosion by boiling acids, boiling neutral liquids, alkaline

liquids and/or their vapours (ISO 28706-2:2017)

ISO 2747, Vitreous and porcelain enamels — Enamelled cooking utensils — Determination of resistance to

thermal shock

ISO 4532, Vitreous and porcelain enamels — Determination of the resistance of enamelled articles to impact

— Pistol test

ISO 13805, Vitreous and porcelain enamels for aluminium — Determination of the adhesion of enamels on

aluminium under the action of electrolytic solution (spall test)
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SIST EN 13834:2020
EN 13834:2020 (E)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at http://www.electropedia.org/
3.1
ovenware

utensil, in the form of a hollow or flat container, the intended use of which is cooking solid or liquid food

Note 1 to entry: Ovenwares include, but are not restricted to, the follow items:

 gratin and roasting dishes used in the preparation and cooking of vegetable and meat dishes;

 ceramic pots used in the preparation and cooking of meats and/or vegetables;

 bakeware used in the preparation and cooking of various types of dough mixtures (bakeware varies in shape

and may include removable parts);
 pate mould used in the preparation and cooking of pates.
3.2
fixing system

attachment method, or methods, utilized in fastening a handle to the body of an item of ovenware or to

fix a knob to a lid where the handle or knob are not an integral part of the body or lid

3.3
furniture

handles and knobs which are attached to the body or lid of ovenware using a fixing system (3.2) and

intended to facilitate the carrying and handling of the utensil in normal use
3.4
removable furniture

furniture designed to be attached and removed from the body or lid of ovenware without the use of tools

3.5
capacity

volume of water held when the ovenware is filled to the brim while standing on a level surface

3.6
usable capacity
two thirds of the capacity

Note 1 to entry: The true usable capacity of the ovenware varies with the food being cooked. The figure given

here is an average value intended for use in test situations only and not as information to the consumer.

3.7
coating

deposit and/or coating applied to a substrate to obtain specific performance properties independent of

the properties of the substrate
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SIST EN 13834:2020
EN 13834:2020 (E)
3.8
non-stick coating

coating applied to the interior of the ovenware claimed to achieve an anti-adherent effect during cooking

and to facilitate cleaning
3.9
easy to clean coating
coating applied to the interior of the ovenware claimed to facilitate cleaning
3.10
vitreous enamel

inorganic non-metallic material formed from a mixture of mineral compounds, applied to a metallic

substrate and fused at high temperature to form a homogeneous coating
3.11
glaze

substance resulting from the melting or sintering of inorganic constituents and designed to form a surface

layer which is fused or is capable of being fused in one or more coats and the firing temperature of which

is higher than 500 °C
3.12
organic coating

material formed from a mixture of resins and polymers, applied to a metallic substrate, cured at low

temperatures to form a homogeneous coating
3.13
tinning or tin plating

deposition of a thin coating of tin onto a steel substrate to ensure protection against corrosion

3.14
glass

inorganic non-metallic material produced by the complete fusion of raw materials at a high temperature

into a homogeneous liquid which is then cooled to a rigid condition essentially without

crystallisation/crystallise
3.15
glass-ceramic

inorganic, non-metallic material produced by the complete fusion of raw materials at high temperatures

into a homogeneous liquid which is then cooled to a rigid material and heat treated to achieve mainly

sub-microscopic small crystallites
3.16
ceramic

inorganic, non-metallic material produced by firing a mixture of raw materials at high temperature

Note 1 to entry: The firing temperature is high enough to give the necessary strength to the utensil, which is

already shaped, but lower than the temperature which is necessary to achieve complete fusion of the mixture.

3.17
popping

distinctive sound made by the application of a load to the apparently flat base of an item of ovenware due

to the sudden transformation of the base from convex to concave
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SIST EN 13834:2020
EN 13834:2020 (E)
3.18
flexible bakeware

utensil, in the form of a hollow or flat container, intended for use in the cooking of food and deformable

in any point by manual pressure
4 Materials

Ovenware shall be made of materials of a type and purity that, under normal conditions of use, present

no toxic hazards nor in any way affect the organoleptic qualities of food prepared in it.

5 General conditions for testing

Unless otherwise specified, all measurements shall be carried out at ambient temperature of (23 ± 5) °C

with unused ovenware.
6 Construction
6.1 General
6.1.1 Introduction

Requirements 6.1.2, 6.1.3, 6.1.4, 6.1.5, 6.1.6 and 6.1.7 may be verified on the same ovenware.

6.1.2 Stability

The product shall be stable (i.e. shall not tilt), the base shall be in intended contact with the surface (a

slide could be accepted), when placed empty without lid on a 5° inclined surface in the least favourable

position.
6.1.3 Hygiene

All surfaces intended to come into contact with food shall be easily cleanable under normal

circumstances. When a dishwasher is used for cleaning, requirement of EN 12875-1:2005 shall be

fulfilled.
6.1.4 Mechanical hazards

All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to

the user.
6.1.5 Handle position with respect to ovenware

Handles shall be positioned above the centre of gravity of an item of ovenware when filled with sand to

its capacity.
6.1.6 Lid design

It shall be possible to remove it from the body using a force equal to the weight of the lid, + 2 N, in any

position at ambient temperature. This test shall be carried out both before and after exposing the product,

filled to its usable capacity with water, to a temperature 20 °C above the manufacturer's maximum

recommended temperature for 1 h and allowing cooling in ambient combinations for 10 min. This test

shall also be carried out when the item has cooled to ambient temperature. Where no maximum

temperature is recommended, the temperature used shall be 250 °C.

The lid shall remain in place throughout the heating and cooling stages. If the lid is fitted with a locking

device, this test shall be carried out with the device disengaged.
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SIST EN 13834:2020
EN 13834:2020 (E)
6.1.7 Lid knob design

It shall be possible to use the knob for its normal purposes while using an oven glove or cloth. In addition,

the knob shall remain firmly attached to the lid after exposing it to a temperature 20 °C above the

manufacturer's maximum recommended temperature, or 250 °C where no recommendation is given, for

1 h.
6.1.8 Thermal shock resistance of brittle materials

All ceramic, glass-ceramic and glass ovenware and their lids shall be tested in accordance with Method B

of EN 1183:1997, 6.2. The test shall be carried out on 3 samples at the temperature difference ΔT of

180 °C.

Samples which do chip, crack, craze or break are considered as having failed the test.

If the 3 samples pass the test, no additional test is needed. If one fails, 7 additional samples shall be tested

with ∆t according to EN 1183:1997.
6.1.9 Heat resistance

After testing in accordance with Annex A at a temperature of 20 °C above the manufacturer's

recommended maximum temperature, or 250 °C where no maximum temperature is given, for 1 h, the

ovenware shall show no damage.
6.1.10 Resistance to leakage

The design of ovenware, including those with folded seams and loose bottoms, shall be such that it does

not leak when prepared according to the manufacturer's instructions and filled with any preparation

which could be expected to be cooked in it.
6.2 Geometry
6.2.1 General

The points of measurement of any claimed dimensions shall be made clear to the consumer, e.g. by means

of a simple sketch.
6.2.2 Capacity

If a capacity is claimed, the actual capacity shall not be less than the claimed capacity.

6.2.3 Dimensions

Any claimed dimension shall be within ± 5 mm of the average of two measurements of the actual

dimension.

NOTE Ceramic ovenware is exempted from this requirement due to the inherent size variations caused by

firing during its manufacture.
7 Furniture
7.1 General

The requirements of this clause are applicable only to equipment which is attached to the ovenware by

means of a fixing system.

It is not the intention that all these tests are passed in sequence. Except where otherwise stated, each test

shall stand alone.
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SIST EN 13834:2020
EN 13834:2020 (E)
7.2 Materials

No specific requirements for materials or combinations of materials for the manufacture of ovenware

furniture are given in this document but any material used shall comply with the requirements of the

appropriate tests.
7.3 Heat resistance

All furniture designed to be attached to the main body of a product and the lid knob shall show no damage

after completion of the test described in Annex A for 4 cycles of heating it to a temperature 20 °C higher

than the recommended maximum temperature, or 250 °C where no recommendation is made, for 1 h,

and allowing it to cool to ambient temperature.
7.4 Fatigue resistance

A handle assembly shall withstand 15 000 cycles, without permanent distortion or permanent loosening

of the handle or its fixing system, when tested as described in Annex B. If any loosening of the handle is

noticed it is acceptable to retighten as mentioned in the use and care manual. Distortion of less than 5 %

of the handle length measured at the end of the handle is ignored unless it affects safety or function.

8 Coatings
8.1 General
Coatings can be:
— decorative,
— non stick,
— protective, or
— energy related.
8.2 Non-stick
...

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