SIST EN 13834:2020
(Main)Cookware - Ovenware for use in traditional domestic ovens
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
Relations
Standards Content (Sample)
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.
---------------------- Page: 1 ----------------------
SIST EN 13834:2020
---------------------- Page: 2 ----------------------
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.
---------------------- Page: 3 ----------------------
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
2
---------------------- Page: 4 ----------------------
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
3
---------------------- Page: 5 ----------------------
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.
4
---------------------- Page: 6 ----------------------
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)
5
---------------------- Page: 7 ----------------------
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
6
---------------------- Page: 8 ----------------------
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
7
---------------------- Page: 9 ----------------------
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.
8
---------------------- Page: 10 ----------------------
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.
50
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.
9
---------------------- Page: 11 ----------------------
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
...
SLOVENSKI STANDARD
oSIST prEN 13834:2019
01-oktober-2019
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: prEN 13834
ICS:
97.040.60 Kuhinjska posoda, jedilni Cookware, cutlery and
servisi in jedilni pribor flatware
oSIST prEN 13834:2019 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
oSIST prEN 13834:2019
---------------------- Page: 2 ----------------------
oSIST prEN 13834:2019
DRAFT
EUROPEAN STANDARD
prEN 13834
NORME EUROPÉENNE
EUROPÄISCHE NORM
September 2019
ICS 97.040.60 Will supersede EN 13834:2007+A1:2009
English Version
Cookware - Ovenware for use in traditional domestic
ovens
Articles culinaires - Articles culinaires à usage Kochutensilien - Ofengeschirre zur Verwendung in
domestique conçus pour la cuisson au four traditionnel Haushalts-Backöfen
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 194.
If this draft becomes a European Standard, 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.
This draft European Standard was established by CEN 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.
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 STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2019 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 13834:2019 E
worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
Contents Page
European foreword . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 Materials . 7
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 Knob design . 8
6.1.7 Lid design . 8
6.1.8 Thermal shock resistance of brittle materials . 8
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 . 9
7.3 Heat resistance . 9
7.4 Fatigue resistance . 9
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 . 10
8.3.1 Boiling citric acid test . 10
8.3.2 Boiling water test . 10
8.3.3 Thermal shock test . 10
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 . 11
2
---------------------- Page: 4 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
8.6.1 Cross-cut adhesion test . 11
8.7 Tinning . 11
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 . 12
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
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
3
---------------------- Page: 5 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
European foreword
This document (prEN 13834:2019) has been prepared by Technical Committee CEN/TC 194 “Utensils in
contact with food”, the secretariat of which is held by AFNOR.
This document is currently submitted to the CEN Enquiry.
This document will supersede 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).
4
---------------------- Page: 6 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (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 14483-2:2004, Vitreous and porcelain enamels — Determination of resistance to chemical corrosion —
Part 2: Determination of resistance to chemical corrosion by boiling acids, neutral liquids and/or their
vapours
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 2409:2007, Paints and varnishes — Cross-cut test (ISO 2409:2007)
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)
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:
— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at http://www.iso.org/obp
5
---------------------- Page: 7 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
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 article 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
3.8
non-stick coating
coating applied to the interior of the ovenware to achieve an anti-adherent effect during cooking and to
facilitate cleaning
3.9
asy clean coating
coating applied to the interior of the ovenware to facilitate cleaning
6
---------------------- Page: 8 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
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 article, 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
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.
7
---------------------- Page: 9 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
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 when placed empty, without lid, in the least favourable position, on a surface
inclined at an angle of 5°C.
6.1.3 Hygiene
All surfaces intended to come into contact with food shall be easily cleanable under normal
circumstances.
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 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
30 min.
6.1.7 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 30 min and allowing cooling in ambient combinations for ten minutes.
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.
6.1.8 Thermal shock resistance of brittle materials
All ceramic, glass-ceramic and glass ovenware and their covers shall be tested in accordance with
Method B of EN 1183:1997, 6.2. 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.
8
---------------------- Page: 10 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
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.
7.2 Materials
No specific requirements for materials or combinations of materials for the manufacture of ovenware
furniture are given in this European Standard 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 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
9
---------------------- Page: 11 ----------------------
oSIST prEN 13834:2019
prEN 13834:2019 (E)
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
NOTE Coatings can be:
— decorative,
— non stick,
— protective, or
— energy related.
8.2 Non-stick coatings
8.2.1 Cross-cut adhesion test
There shall be no removal of the coating greater than classification 2 when tested in accordance with
EN ISO 2409 for hard substrates, with the following modifications:
a) precondition the test piece by immersing it in continuously boiling water for 15 min, allowing it to
cool to ambient temperature and wiping it dry;
b) repeat EN ISO 2409:2007, 6.2.6 a further 3 times applying the tape at 90°C to the previous application
each time.
8.2.2 Non-stick performance tests
8.2.2.1 When tested in accordance with Annex C for 5 cycles, any item of bakeware with a non-stick
coating shall permit the test food to be fully released and the surface to be wiped clean.
8.2.2.2 When roasting and gratin dishes are tested in accordance with Annex D for 5 cycles, the test
food shall not adhere to the surface and it shall be wiped clean.
NOTE The surface is deemed to be clean if unaided visual examination made subsequent to wiping reveals no
trace of solid material.
8.3 Vitreous enamel on steel and cast
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.