SIST EN 16754:2016

Artisan Gelato and ice cream machinery - Performance characteristics and energy consumption

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.

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

La présente Norme européenne spécifie les exigences et les conditions d’essai des machines utilisées pour la fabrication de glaces artisanales, crèmes glacées et autres desserts glacés similaires.
Elle 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.
La présente Norme européenne s’applique aux machines professionnelles énumérées ci-dessous, ayant une contenance maximale de 400 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

• Status: Published
• Public Enquiry End Date: 14-Oct-2014
• Publication Date: 14-Feb-2016
• ICS: 27.010 - Energy and heat transfer engineering in general
• ICS: 67.260 - Plants and equipment for the food industry
• Technical Committee: I13 - Imaginarni 13
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 29-Jan-2016
• Due Date: 04-Apr-2016
• Completion Date: 15-Feb-2016
• Directive: 2009/125/EC - Directive 2005/32/EC of the European Parliament and of the Council of 6 July 2005 establishing a framework for the setting of ecodesign requirements for energy-using products and amending Council Directive 92/42/EEC and Directives 96/57/EC and 2000/55/EC of the European Parliament and of the Council
• Mandate: M/495 - Standardisation mandate to CEN, CENELEC and ETSI under Directive 2009/125/EC relating to harmonised standards in the field of Ecodesign
• Ref Project: EN 16754:2016 - Artisan Gelato and ice cream machinery - Performance characteristics and energy consumption

Overview

SIST EN 16754:2016 is a European standard developed by CEN that specifies the performance characteristics and energy consumption requirements for machinery used in the production of Artisan Gelato, ice cream, and similar frozen desserts. This standard defines test conditions, measurement methods, and performance criteria for professional machines with a maximum capacity of 400 liters, including pasteurizers, ageing vats, cream cookers, batch freezers, and combined machines.

The standard covers machines that may be factory assembled or connected in the field to remote condensing units. The refrigeration system of these machines can be air-cooled or water-cooled, with separate remote systems potentially used for the frozen product and fresh mix.

Key Topics

• Scope of Machines Covered
  EN 16754 applies to professional gelato and ice cream processing machinery with specified maximum capacities and functionalities:

  • Pasteurizers
  • Ageing vats
  • Cream cookers
  • Batch freezers
  • Combined machines with multiple functions

• Performance Characteristics
  The standard details how machines should be loaded with a reference test mix and specifies operational conditions such as ambient temperature and product temperature requirements. Notable key characteristics include:

  • Product temperature / extrusion temperature after freezing
  • Overrun percentage, indicating air incorporation into the frozen product
  • Cycle times for pasteurizing, freezing, and ageing

• Energy Consumption Testing
  EN 16754 defines test room conditions, including design and thermal insulation, ambient temperature (22°C ±3K), and humidity limits to ensure consistent and reproducible energy consumption measurements. Test instruments and their calibration requirements are also specified to ensure accuracy.

• Test Procedures
  Detailed test cycles are described for different machine types:

  • Pasteurizing cycle heating and cooling stages
  • Freezing cycle consistency with product temperature < 9°C and overrun > 20%
  • Combined machine cycles involving sequential pasteurizing and freezing
  • Water consumption measurement during operation

• Reference Test Mix
  A standardized test mix is employed to ensure machine performance ratings are comparable and consistent across different manufacturers and models.

Applications

The EN 16754 standard is essential for manufacturers, testing laboratories, and end-users in the professional artisan gelato and ice cream industry. Applications include:

• Machine Design and Manufacturing
  Ensures new machine models meet performance expectations for energy efficiency and product quality. Manufacturers rely on these standardized methods to optimize machine components such as compressors, heat exchangers, and refrigeration systems.

• Performance Verification and Quality Control
  Testing labs and certification bodies use EN 16754 to benchmark equipment, verify manufacturer claims, and help buyers select machinery that meets energy consumption and output quality standards.

• Energy Efficiency Improvement
  The detailed energy consumption testing promotes the design and adoption of more energy-efficient machines, reducing operational costs and environmental impact for gelato and ice cream producers.

• Operational Optimization
  Professional artisan gelato producers benefit by understanding performance parameters such as cycle times, overrun levels, and temperature controls, aiding in consistent product quality and energy management.

Related Standards

SIST EN 16754:2016 complements other European and international standards related to food processing machinery, refrigeration equipment, and energy testing, including:

• ISO 22000 – Food safety management
• EN ISO 12100 – Safety of machinery – General principles for design
• EN 60335 – Safety of electrical appliances
• CEN/TC 44 Standards on commercial refrigerated cabinets and professional refrigeration appliances

Adherence to EN 16754 also supports compliance with regional energy efficiency regulations and eco-design directives aimed at reducing energy consumption in commercial food processing equipment.

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Keywords: EN 16754, artisan gelato machinery, ice cream machines, energy consumption, performance characteristics, batch freezer, pasteurizer, cream cooker, combined machine, refrigeration system, energy efficiency, food industry standards, professional frozen dessert equipment.

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
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
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
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