oSIST prEN 1860-1:2023
(Main)Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods
Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid fuels - Requirements and test methods
This document specifies requirements for materials, construction, design, test methods, markings and instructions relating to them.
This document is applicable to barbecues which burn solid fuels, except single use barbecues. Barbecues which are intended to be converted from other fuels to solid fuels also should conform to this standard.
Geräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste Brennstoffe - Anforderungen und Prüfverfahren
Dieses Dokument legt Anforderungen an Grillgeräte, die mit festen Brennstoffen betrieben werden, im Hinblick auf Werkstoffe, Aufbau und Ausführung sowie zugehörige Prüfverfahren, Kennzeichnungen und Anweisungen fest.
Dieses Dokument ist auch anwendbar für Grillgeräte, die ursprünglich mit nicht festen Brennstoffen befeuert wurden und für die Verbrennung fester Brennstoffe umgerüstet wurden.
Dieses Dokument ist nicht anwendbar für Grillgeräte für den Einmalgebrauch. Einweggrills werden in EN1860-4 behandelt.
Appareils, combustibles solides et allume-feu pour la cuisson au barbecue - Partie 1: Barbecues utilisant les combustibles solides - Exigences et méthodes d'essai
Le présent document spécifie les exigences relatives aux barbecues utilisant des combustibles solides relatives aux matériaux, à la construction, à la conception, aux méthodes d’essai, aux marquages et aux instructions les concernant.
Le présent document s’applique aussi aux barbecues utilisant à l’origine des combustibles non solides, qui ont été convertis pour utiliser des combustibles solides.
Le présent document ne s’applique pas aux barbecues à usage unique. Les barbecues à usage unique sont couverts par l’EN 1860 4.
Naprave, trdna goriva in naprave za vžiganje žara - 1. del: Žari na trdna goriva - Zahteve in preskusne metode
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN 1860-1:2023
01-september-2023
Naprave, trdna goriva in naprave za vžiganje žara - 1. del: Žari na trdna goriva -
Zahteve in preskusne metode
Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning solid
fuels - Requirements and test methods
Geräte, feste Brennstoffe und Anzündhilfen zum Grillen - Teil 1: Grillgeräte für feste
Brennstoffe - Anforderungen und Prüfverfahren
Appareils, combustibles solides et allume-feu pour la cuisson au barbecue - Partie 1:
Barbecues utilisant les combustibles solides - Exigences et méthodes d'essai
Ta slovenski standard je istoveten z: prEN 1860-1
ICS:
75.160.10 Trda goriva Solid fuels
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
oSIST prEN 1860-1:2023 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 1860-1:2023
DRAFT
EUROPEAN STANDARD
prEN 1860-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2023
ICS Will supersede EN 1860-1:2013+A1:2017
English Version
Appliances, solid fuels and firelighters for barbecueing -
Part 1: Barbecues burning solid fuels - Requirements and
test methods
Appareils, combustibles solides et allume-feu pour la Geräte, feste Brennstoffe und Anzündhilfen zum Grillen
cuisson au barbecue - Partie 1: Barbecues utilisant les - Teil 1: Grillgeräte für feste Brennstoffe -
combustibles solides - Exigences et méthodes d?essai Anforderungen und Prüfverfahren
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 281.
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, Türkiye 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
© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 1860-1:2023 E
worldwide for CEN national Members.
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Contents Page
European foreword . 3
Introduction . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 Requirements . 7
4.1 General requirements . 7
4.2 Requirements for parts of barbecues . 9
4.2.1 Cooking grid . 9
4.2.2 Rotisserie spit . 9
4.2.3 Fuel compartment . 10
4.2.4 Ash compartment or catcher . 12
4.2.5 Gravy tray or drip pan . 12
4.2.6 Stand . 12
4.2.7 Handles or gripping devices . 13
4.2.8 Motor . 15
5 Test methods . 15
5.1 General. 15
5.2 Thermal test . 15
5.2.1 General. 15
5.2.2 Thermal test of use . 15
5.2.3 Safety test . 18
5.3 Combustibility . 19
5.4 Stability . 19
5.4.1 Barbecues and portable barbecues . 19
5.4.2 Permanent barbecues . 19
5.5 Handling . 22
5.6 Cooking grid . 22
5.7 Perforation test. 22
6 Marking . 24
7 Instructions for use . 26
8 Packaging . 27
Annex A (informative) Warning notices . 28
Annex B (informative) A – Deviation . 36
Bibliography . 37
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European foreword
This document (prEN 1860-1:2023) has been prepared by Technical Committee CEN/TC 281
“Appliances, solid fuels and firelighters for barbecuing”, the secretariat of which is held by UNE.
This document is currently submitted to the CEN Enquiry.
This document will supersede EN 1860-1:2013+A1:2017.
prEN 1860-1:2023 includes the following significant technical changes with respect to
EN 1860-1:2013+A1:2017:
a) the normative references have been updated;
b) the terms and definitions have been updated for clarification purposes and a definition for « insert
barbecue » has been added;
c) in 4.1 and 4.2.4, the thickness requirement for parts made from metal sheet or tubes has been
reduced from 0,7 mm to 0,65 mm;
d) in 4.2.3.1, the notion of multiple fuel compartments has been added;
e) in 5.2.2.2, a further test has been added for the case that the barbecue may be used as open
barbecue or closed barbecue according to the user instructions;
f) in Clauses 6 and 8 it has been clarified that the graphical symbols shall be positioned adjacent to
each other on the product or on the packaging, respectively;
g) throughout the document several expressions have been revised editorially for clarification.
A list of all parts in the EN 1860 series, published under the general title Appliances, solid fuels and
firelighters for barbecueing, can be found on the CEN website.
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Introduction
This document is part 1 of the European Standard series for appliances, solid fuels and firelighters for
barbecuing, which is intended to reduce the risks which can occur during and through barbecuing with
solid fuels.
This part should be read in conjunction with parts 2 and 3.
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1 Scope
This document specifies requirements for barbecues that burn solid fuels with regard to materials,
construction, design, test methods, markings and instructions relating to them.
This document also applies to barbecues originally burning non-solid fuels that have been converted to
burn solid fuels.
This document does not apply to single use barbecues. Single use barbecues are covered by EN 1860-4.
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 71-1:2014+A1:2018, Safety of toys - Part 1: Mechanical and physical properties
EN 1860-2:2023, Appliances, solid fuels and firelighters for barbecuing — Part 2: Barbecue charcoal and
barbecue charcoal briquettes — Requirements and test methods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp/
— IEC Electropedia: available at https://www.electropedia.org/
3.1
barbecue
appliance designed only for outdoor cooking in the open air
Note 1 to entry: The cooking support can be a grid, a griddle or a spit.
3.2
Barbecue categories
3.2.1
portable barbecue
appliance that can be carried with one hand without parts falling off when dismantled or folded
Note 1 to entry: It can be classified as either closed (see 3.2.2) or open (see 3.2.3).
3.2.2
closed barbecue
appliance designed for cooking outdoors by means of radiant and convection heat with a lid which may
have air vents and consisting at least of a fuel compartment, a cooking grid and/or a rotisserie
3.2.3
open barbecue
appliance designed for cooking outdoors by means of radiant heat consisting at least of a fuel
compartment, a cooking grid and/or a rotisserie
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3.2.4
permanent barbecue
outdoor appliance designed to be permanently installed
Note 1 to entry: It may consist of pre-fabricated elements fitted together. It may include a pre-fabricated hood
and removable parts.
Note 2 to entry: It can be classified as either closed (see 3.2.2) or open (see 3.2.3).
3.2.5
insert barbecue
outdoor appliance which can be installed in an enclose or to put on trolley/support
Note 1 to entry: It can be classified as either closed (see 3.2.2) or open (see 3.2.3).
3.3
fuel compartment
part of the barbecue where the fuel is burnt
Note 1 to entry: It may have, or be a fuel grate and may have air vents.
Note 2 to entry: In closed barbecues the fuel compartment is the fuel grate or the fuel grate with fuel rails or
baskets or a fuel tray.
3.4
fuel grate
perforated part of the barbecue on which the fuel is placed
3.5
ash compartment or catcher
part of the barbecue intended to catch any ash or embers which may fall from the fuel compartment or
fuel grate
3.6
barbecue accessory
part of the barbecue which hold the food to be barbecued during cooking
3.7
Barbecue accessories
3.7.1
cooking grid
part of the barbecue on which the food to be cooked is placed and/or which can take on the function of
the fuel grate
3.7.2
rotisserie spit
metal rod suitable for skewering the food to be cooked via the truncated cone on one side and which
can be rotated by hand and/or via a motor in a suitable support
3.7.3
rotisserie meat fork
clamping device on the rotisserie spit that can be slid onto and fixed in any position on which the food
to be cooked can be secured
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3.7.4
gravy tray
device to collect juices and drippings to be consumed
3.8
removable part
part of a barbecue which can be removed without the use of a tool
3.9
usable area
usable length
any area/length or part of a barbecue component and accessories intended to come into contact with
the food to be barbecued during cooking is regarded as being usable
3.10
drip pan
device to collect waste drippings not to be consumed
3.11
stand
support structure of a barbecue onto which the functional parts of the barbecue are located
3.12
silk paper
thin, soft, relatively hard to tear paper
3.13
windshield
component of the barbecue used to minimise undesirable effect of the wind during the use of the
barbecue
4 Requirements
4.1 General requirements
When testing as described in 5.2, the coatings of the barbecue accessories shall not liberate any solid
substance nor ignite. Also, any solid substance coming from other parts of the barbecue shall not ignite
nor fall into the usable area.
NOTE Requirements on materials and articles intended to come into contact with food can be found in
applicable legislation, e.g. Regulation (EC) No 1935/2004. Extra requirements can exist in some EU countries.
It shall be possible to assemble and dismantle portable barbecues as described in the instructions for
use either without the aid of a tool or using the tool that is supplied. Components shall be fixed in such a
way that they cannot fall off during transportation.
When assembling, operating and manipulating the barbecue, accessible edges and corners shall be free
from burr. Barbecues or parts of barbecues shall not have any rough surfaces, sharp edges or corners
that can cause an injury. In case of doubt to determine whether rough surface, sharp edges or corners
can cause an injury a test shall be done in accordance with EN 71-1:2014+A1:2018, 8.11. For the bars of
the cooking grids and charcoal grids, the test in EN 71-1:2014+A1:2018 is not applicable. General
requirements as described above shall be satisfied.
All accessible parts of the barbecue components made of metal sheet or tubes of thickness less
than 0,65 mm coating excluded shall be as shown in Figures 1, 2, 3 or 4. Excluding coating, a thickness
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between 0,5 mm and 0,65 mm is also acceptable, provided they are glass or porcelain enamelled on
both sides and a test shall be carried out in accordance with EN 71-1:2014+A1:2018, 8.11.
For fuel compartment and ash compartment, see 4.2.3.1 and 4.2.4 for thickness requirements.
Figure 1 — Fully edged
Figure 2 — Folded and flattened
Figure 3 — Rolled and closed
Figure 4 — Rolled and half closed
The construction of the barbecue shall be such that when placed horizontally the change of the fuel
compartment position, according to the instruction for use and the insertion and removal of barbecue
accessories with the cooking grid and/or rotisserie spit loaded as described in 5.5, shall be possible
without the barbecue tipping over or components becoming detached or moved in such a way that they
are no longer capable of fulfilling their functions. The last sentence’s requirements shall be also satisfied
when testing the barbecue as described in 5.2.
When tested in accordance with the test methods specified in Clause 5, a barbecue shall not:
a) show any deformation of a component that compromises the use and safety of the barbecue;
b) have any component showing cracks and/or fractures;
NOTE A permanent barbecue may show cracks and/or fractures which do not influence the safety.
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c) have any components falling off;
d) show any deviations from the temperature and safety requirements mentioned in the test
descriptions.
4.2 Requirements for parts of barbecues
4.2.1 Cooking grid
The clear distance between the bars of the cooking grid shall not exceed 20 mm before, during and after
testing according to 5.2 and 5.6. This requirement relates to the usable area of the grid, which shall be at
least 80 % of the horizontal area of the fuel compartment, vertically projected.
If the cooking grid has the function of a fuel grate, the clear distance between the bars of the grate and
also, in the case of vertical fuel compartment, of those between the grate and the edges of the fuel
container shall not exceed 20 mm before, during and after testing according to 5.2 and 5.6.
The cooking grid shall rest on its supporting points in the most unfavourable position when loaded as
described in 5.5. When the load has been removed the deformation of each grid bar shall not exceed
5 % relative to the length of the bar when tested according to 5.6.
Manually adjustable cooking grids up to 400 mm diameter or longest side measurement shall be fitted
with one handle minimum, cooking grids over 400 mm diameter or longest side measurement shall be
fitted with two handles. If the cooking grid position is adjustable, this adjustment shall be possible
without the operator's hand coming into direct contact with the cooking grid.
Removable or movable handles shall be attached to the cooking grid in such a way that tipping to the
side or forwards when loaded as described in 5.5 shall not be possible.
Handle is not required when the height of the cooking grid can be adjusted through a mechanical
device.
The barbecue shall be designed in such a way that when the fuel compartment is uniformly loaded to
75 % of its capacity according to 5.2, the cooking grid in its most unfavourable position shall not come
into contact with the fuel.
4.2.2 Rotisserie spit
The end of the rotisserie spit shall have the shape of a truncated cone of minimum diameter not less
than 1,5 mm and not exceeding 3 mm and a taper angle between 60° and 90°.
The rotisserie spit shall have a permanent or removable handle of at least 100 mm usable length.
The handle for any motor supplied with it shall be 80 mm minimum length.
If the distance between the support points of the rotisserie spit exceeds 800 mm a second handle shall
be provided unless the motor has the function of a handle.
The handle (or handles) shall be fitted to the rotisserie spit in such a way that when tested in
accordance with 5.2.2 the surface temperatures shall not exceed the values specified in Table 3.
The rotisserie spit shall have a minimum of two adjustable and fixable rotisserie meat forks.
When loading the rotisserie spit with 0,5 kg per 100 mm usable length according to 5.5 it shall rest on
all its supporting points.
The other components of the barbecue or the fuel load following the instructions for use shall not come
into contact with a cylinder 200 mm in diameter and of a length equivalent to at least 60 % of the usable
rotisserie spit length placed centrally around the rotisserie spit and in the centre of the rotisserie spit. If
several rotisserie spit positions are possible, this requirement shall be met for at least one position.
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4.2.3 Fuel compartment
4.2.3.1 General
All fuel compartments made of steel sheet, whether multiple or single, shall:
— be considered separately;
— respect a minimum thickness (coating excluded) as specified in Table 1.
A compartmentalized fuel compartment shall be considered as a single fuel compartment.
The thickness shall be measured in three different points:
— one to be in the centre of the bottom;
— two on the opposite sides at minimum 150 mm from each other;
If one side of the fuel compartment is a grate, only two sides are measured.
The thickness shall be considered the average of the measurements.
NOTE On finished products ready to be commercialized:
1) Measure the total thickness “T ” in the three points of the fuel compartment.
t
2) Measure at these same points on both sides the thickness of the coating Cext and Cint.
3) Calculate by subtraction the thickness of the uncoated steel sheet in each. T = Tt – (Cext + Cint).
4) Calculate the average from them.
Table 1 — Minimum thickness of steel sheet for fuel compartments
Grid size diameter or longest side measurement
Thickness
relative to the fuel compartments
[mm] [mm]
≤ 400 0,7
> 400 0,8
The measuring equipment used shall be selected so that the uncertainty requirements of 1/100 mm
measured is met.
For fuel compartments with a grid size diameter or longest side measurement ≤ 400 mm, a thickness
(coating excluded) between 0,5 mm and 0,7 mm is acceptable, provided they are glass or porcelain
enamelled on both sides and withstand the tests according to:
a) 5.2.2 one time and 5.2.3 two times consecutively; and
b) 5.7.
Fuel compartments made of cast metal require a minimum thickness coating excluded of 2,5 mm.
Fuel compartments made of materials other than steel sheet or cast material (excluding permanent
barbecues) shall withstand the tests according to:
a) 5.2.2 one time and 5.2.3 two times consecutively; and
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b) 5.7.
4.2.3.2 Openings
If the fuel compartment after assembly has openings, these shall meet the following requirements when
tested as described in 5.2 and 5.3.
The number of openings in the flat base of the fuel compartment shall not exceed four and shall be
dimensioned so that a sphere of 3 mm in diameter will not fall through them, their area shall not exceed
2
50 mm .
Other openings, other than in the flat base, if circular should have a diameter not exceeding 8 mm, or, if
2
a different shape, their area shall not exceed 50 mm .
With larger openings the barbecue shall be equipped with an ash catcher or the barbecue shall be
designed so that it is impossible for any embers or fuel to fall out or roll off when tested as described
in 5.2 and 5.3.
4.2.3.3 Depth of the fuel compartment
The minimum depth of the fuel compartment shall be as indicated in Table 2. The minimum depth shall
be available over 80 % of the usable area of the fuel compartment.
Table 2 — Minimum depth of the fuel compartment
Grid size diameter or longest side measurement Minimum depth of fuel
relative to the fuel compartments compartment
[mm] [mm]
≤ 400 50
> 400 60
The measuring equipment used shall be selected so that the uncertainty requirement of 1/10 mm
measured is met.
If the fuel compartment is a grate Table 2 shall not be taken into account, but it shall have an ash
catcher.
If the fuel compartment has several possible positions, stops shall be provided to secure it in each of
these positions.
For permanent barbecues part of the structure can be used as the fuel compartment when calculating
the minimum depth shown in Table 2.
For the permanent barbecue the front side of the fuel compartment can be open if it’s protected by a flat
protection plane minimum 130 mm deep to prevent embers from falling to the ground as shown
in Figure 5.
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Dimensions in millimetres
Key
A fuel compartment
B flat protection plane
Figure 5 — Top view of flat protection plane for permanent barbecue
4.2.4 Ash compartment or catcher
Ash compartments or catcher made of sheet metal require a minimum thickness (coating excluded) of
0,65 mm.
For ash compartments or catchers with a diameter or longest side measurement ≤ 400 mm, a thickness
(coating excluded) between 0,5 mm and 0,65 mm is acceptable, provided they are glass or porcelain
enamelled on both sides.
4.2.5 Gravy tray or drip pan
If the barbecue has a gravy tray or drip pan with the barbecue in the horizontal position it shall either
be arranged in such a way that its contents flow away from the fuel compartment or have a recess at
least 5 mm deep and the horizontal distance between the grate and the beginning of the recess shall be
at least 30 mm, when the base of the gravy tray or drip pan is horizontal.
4.2.6 Stand
If the stand is foldable, the folding elements shall be capable of being locked in the operating position of
the barbecue. A locking and/or unlocking device shall not operate unintentionally.
The stand shall support the barbecue when tested in any position as described in 5.4. The barbecue
shall not tip over and when used in accordance with the instructions for use no components shall fall
off.
If the stand or barbecue has wheels or castors to enable it to be moved:
a) no parts or accessories shall fall off during movement;
b) means shall be provided to prevent accidental movement of the stand or barbecue during normal
use;
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This requirement is satisfied if:
— at least one of the wheels or castors is fitted with a brake or a blocking system; or
— at least one of the support points of the barbecue is not made of a wheel or a castor;
c) a gripping device shall be provided to move the barbecue safely while cold.
4.2.7 Handles or gripping devices
Lid and adjustable cooking grid handles shall have a usable length of at least 80 mm. Separate
requirements apply for rotisserie spit handles (see 4.2.2).
The temperature shall be taken only of lid and adjustable cooking grid handles which are needed during
operation of the barbecue.
The temperature of all other handles or gripping devices (e.g. air control of lid, ash tray or non-
adjustable cooking grid) shall not be taken if it is clearly stated the use of mitts, gloves or a tool in the
instructions for use (e.g. graphical symbol or a sentence).
The surface temperatures over the full usable part of the handle or gripping device shall not exceed the
values specified in Table 3 when tested in accordance with 5.2.2. In case of handles uniform in shape
and longer than 80 mm, temperatures shall be measured as shown in Figures 6 and 7.
Table 3 — Surface temperatures over ambient temperature
Temperature
Material
[K]
Metal 35
Glass/ceramics 45
Plastics 60
Wood 70
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Key
1 80 mm usable area
Figure 6 — Example of useful parts of gripping area for cooking grid handles
Key
1 80 mm usable area
Figure 7 — Example of usefu
...
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