SIST EN 16754:2016
(Main)Artisan Gelato and ice cream machinery - Performance characteristics and energy consumption
Artisan Gelato and ice cream machinery - Performance characteristics and energy consumption
This document specifies requirements and test conditions of machines for processing Artisan Gelato, 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 professional machines having a maximum capacity of 200 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows:
- pasteurizers;
- ageing vats;
- cream cookers;
- batch freezers;
- combined machines.
The machine can be factory assembled or field connected to a remote condensing unit.
The machine can include separate remote refrigeration systems for the frozen product and fresh mix and can be either air-cooled or water-cooled.
Maschinen für handwerklich hergestelltes Eis und Speiseeis - Bestimmung von Leistungsmerkmalen und Energieaufnahme
Diese Europäische Norm legt Anforderungen und Prüfbedingungen für Maschinen zur Verarbeitung von handwerklich hergestelltem Eis, Speiseeis und ähnlichen gefrorenen Nachspeisen fest.
Diese Norm definiert Leistungsmerkmale und die Energieaufnahme von Maschinen, die unter festgelegten Bedingungen und mit festgelegten Prüfverfahren unter Verwendung eines Eismixes zur Referenzprüfung gemessen werden.
Diese Europäische Norm gilt für gewerbliche Maschinen mit einem größten Fassungsvermögen von 400 l zur Wärmebehandlung von handwerklich hergestelltem Eis, Speiseeis und ähnlichen gefrorenen Nachspeisen, aufgeführt wie folgt:
- Pasteurisierer;
- Reifebottiche;
- Cremekocher;
- Speiseeisbereiter;
- kombinierte Maschinen.
Die Maschine kann einen werksseitig montierten Verflüssigungssatz beinhalten oder durch Montageanschluss mit einem eigenständigen Verflüssigungssatz verbunden sein.
Die Maschine kann separate, eigenständige Kühlsysteme für das gefrorene Produkt und den frischen Mix beinhalten und entweder mit Luft oder Wasserkühlung versehen sein.
Machines à glace artisanale et crème glacée - Caractéristiques de performance et consommation d’énergie
Le présent document spécifie les exigences et les conditions d’essai des machines utilisées pour la fabrication de glaces artisanales, crèmes glacées et autres desserts glacés similaires.
Il définit les caractéristiques de performance et la consommation d’énergie des machines, mesurées dans des conditions et selon des méthodes d’essai spécifiées, à l’aide d’un mélange d’essai de référence.
Le présent document s’applique aux machines professionnelles énumérées ci-dessous, ayant une contenance maximale de 200 l et utilisées pour le traitement thermique des glaces artisanales, crèmes glacées et autres desserts glacés similaires :
- pasteurisateurs ;
- cuves de maturation ;
- cuiseurs de crème ;
- turbines à glace ;
- machines combinées.
La machine peut être assemblée en usine ou raccordée sur site à un groupe de condensation à distance.
La machine peut inclure des systèmes de réfrigération à distance séparés pour le produit glacé et le mélange frais et elle peut être refroidie par air ou par eau.
Stroji za izdelavo sladoleda - Zahtevane lastnosti in poraba energije
Ta dokument navaja zahteve in preskusne pogoje za stroje za ročno in strojno izdelavo sladoleda ter podobnih zamrznjenih 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 spodaj navedene profesionalne stroje z največjo prostornino 200 l za toplotno obdelavo ročno in strojno izdelanega sladoleda ter podobnih zamrznjenih sladic:
– pasterizatorje;
– stroje za dozorevanje;
– stroje za kuhanje krem;
– serijske zamrzovalnike;
– kombinirane stroje.
Stroj je mogoče tovarniško sestaviti ali lokalno priključiti na ločeno kondenzacijsko enoto.
Stroj je lahko opremljen z ločenimi zamrzovalnimi sistemi za zamrznjene izdelke in sveže mešanice z zračnim ali vodnim hlajenjem.
General Information
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stroji za izdelavo sladoleda - Zahtevane lastnosti in poraba energijeMaschinen für handwerklich hergestelltes Eis und Speiseeis - Bestimmung von Leistungsmerkmalen und EnergieaufnahmeMachines à glace artisanale et crème glacée - Caractéristiques de performance et consommation d’énergieArtisan Gelato and ice cream machinery - Performance characteristics and energy consumption67.260Tovarne in oprema za živilsko industrijoPlants and equipment for the food industry27.010Prenos energije in toplote na splošnoEnergy and heat transfer engineering in generalICS:Ta slovenski standard je istoveten z:EN 16754:2016SIST EN 16754:2016en,fr,de01-marec-2016SIST EN 16754:2016SLOVENSKI
STANDARD
SIST EN 16754:2016
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16754
January
t r s x ICS
t yä r s râ
x yä t x r English Version
Artisan Gelato and ice cream machinery æ Performance characteristics and energy consumption Machines à glace artisanale et crème glacée æ Caractéristiques de performance et consommation d 5énergie
Maschinen für handwerklich hergestelltes Eis und Speiseeis æ Bestimmung von Leistungsmerkmalen und Energieaufnahme 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 andUnited 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 w vã t r s x ESIST EN 16754:2016
EN 16754:2016 (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 Loading of pasteurizer and cream cooker . 6 4.2 Loading of batch freezer . 6 4.3 Loading of combined machine . 6 4.4 Product temperature/Extrusion temperature . 7 4.5 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 . 7 5.2 Apparatus . 8 5.3 Ambient temperature and humidity . 8 5.4 Installation . 8 5.5 Test cycle . 8 5.5.1 Pasteurizing Test Cycle . 8 5.5.2 Freezing Test Cycle . 9 5.5.3 Combined machine test cycle . 9 5.5.4 Ageing Test Cycle . 9 5.5.5 Product temperature/Extrusion temperature . 9 5.5.6 Overrun determination . 10 5.6 Determination of energy consumption . 10 5.7 Water consumption test . 10 5.8 Operating time calculation . 10 6 Reference test mix . 10 7 Test report . 11
SIST EN 16754:2016
EN 16754:2016 (E) 3 European foreword This document (EN 16754:2016) has been prepared by Technical Committee CEN/TC 44 “Commercial refrigerated cabinets, 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 16754:2016
EN 16754:2016 (E) 4 1 Scope This European Standard specifies requirements and test conditions of machines for processing Artisan Gelato, 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 professional machines having a maximum capacity of 400 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows: — pasteurizers; — ageing vats; — cream cookers; — batch freezers; — combined machines. The machine can be factory assembled or field connected to a remote condensing unit. The machine can include separate remote refrigeration systems for the frozen product and fresh mix and can be either air-cooled or water-cooled. 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 16754:2016
EN 16754:2016 (E) 5 3.4 condensing unit system assembled in factory to run part of the refrigeration cycle (compression and condensation), including one or more refrigerant compressors, condensers, liquid tanks, piping systems and ancillary equipment assembled on a common basis 3.5 pasteurization cycle cycle 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 3.6 conservation temperature temperature below which the text mixture shall be kept 3.7 product temperature/extrusion temperature temperature of the frozen product immediately after extrusion 3.8 normal load load obtained when the machine is operating at ambient temperature at climate class declared by the manufacturer using the test mixture in the quantity and at the temperature specified by this standard 3.9 overrun percentage increase in volume due to the addition of air to frozen product whose calculation is the ratio between the liquid mix and the drawn frozen product 3.10 reference test mix mix specifically prepared for testing 3.11 frozen product product obtained after freezing test cycle of the reference test mix 3.12 climate class range of ambient temperature in which the machines are intended to be used 3.13 time of cycle time required by the machine to complete the foreseen cycle 3.14 artisan gelato self-made frozen dessert 3.15 pasteurizer machine used for mixing, heating, cooling ingredients in order to produce and store the mix for artisan gelato SIST EN 16754:2016
EN 16754:2016 (E) 6 3.16 ageing vat machine used for the storage and ageing the mix for artisan gelato 3.17 cream cooker pasteurizer intended for use with liquid and thick products 3.18 batch freezer non continuous operating machine used to freeze the mix incorporating air to produce artisan gelato 3.19 combined machine machine combining two or more functions of pasteurizer, ageing vat, cream cooker, batch freezer 4 Performance characteristics 4.1 Loading of pasteurizer and cream cooker The machines shall operate at ambient temperat
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.