SIST EN 13310:2003
(Main)Kitchen sinks - Functional requirements and test methods
Kitchen sinks - Functional requirements and test methods
This standard specifies the functional requirements and test methods for domestic kitchen sinks, used in residential (domestic houses, guest houses and similar) premises. This standard does not specify aesthetic and dimensional requirements. It does not apply to industrial kitchen sinks. Note: All drawings are examples only; other forms are permissible.
Küchenspülen - Anforderungen und Prüfverfahren
Diese Norm beschreibt die Funktionsanforderungen und Prüfverfahren für Haushaltsküchenspülen, die in Wohngebäuden (Wohnhäuser, Gästehäuser und ähnliches, eingesetzt werden. Diese Norm legt keine ästhetischen und maßlichen Anforderungen fest. Sie gilt nicht für Küchenspülen für den gewerblichen Bereich. Anmerkung: Bei allen Zeichnungen handelt es sich lediglich um Beispiele; andere Formen sind zulässig.
Eviers de cuisine - Prescriptions fonctionnelles et méthodes d'essai
La présente Norme européenne spécifie les prescriptions fonctionnelles et les méthodes d'essai relatives aux éviers de cuisine a usage domestique
NOTE Pour les besoins de la présente norme, le terme « usages domestiques » s'applique a l'utilisation dans les lieux résidentiels (maisons individuelles, chambres d'hôtels et autres).
La présente Norme européenne ne spécifie pas de prescriptions esthétiques et dimensionnelles.
Elle ne s'applique pas aux éviers de cuisine a usage industriel.
NOTE Tous les dessins ne sont donnés qu'a titre d'exemples ; d'autres formes d'éviers sont admissibles.
Kuhinjska korita – Funkcionalne zahteve in preskusne metode
General Information
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Kitchen sinks - Functional requirements and test methodsKuhinjska korita – Funkcionalne zahteve in preskusne metodeEviers de cuisine - Prescriptions fonctionnelles et méthodes d'essaiKüchenspülen - Anforderungen und PrüfverfahrenTa slovenski standard je istoveten z:EN 13310:2003SIST EN 13310:2003en91.140.70ICS:SLOVENSKI
STANDARDSIST EN 13310:200301-oktober-2003
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 13310April 2003ICS 91.140.70English versionKitchen sinks - Functional requirements and test methodsEviers de cuisine - Prescriptions fonctionnelles etméthodes d'essaiKüchenspülen - Anforderungen und PrüfverfahrenThis European Standard was approved by CEN on 2 January 2003.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the 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 translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and UnitedKingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2003 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 13310:2003 E
EN 13310:2003 (E)2ContentspageForeword.31Scope.42Normative references.43Terms and definitions.44Requirements.74.1General.74.2Connecting dimensions.84.3Draining of water.84.4Resistance to dry heat.84.5Resistance to temperature changes.84.6Resistance against chemicals and staining agents.84.7Surface stability.84.8Load stability.94.9Flow rate of the overflow.94.10Durability.94.11Dangerous substances.95Test methods.95.1General.95.2Draining of the water.95.3Resistance to dry heat.95.4Resistance to temperature changes.105.5Resistance against chemicals and staining agents.125.6Resistance to scratching.155.7Resistance to abrasion.165.8Load stability.185.9Determination of the flow rate of overflow.186Marking.187Evaluation of conformity.197.1General.197.2Type testing.197.3Factory production control.19Annex A (informative)
Care and use of kitchen sinks.20Annex ZA (informative)
Clauses of this European Standard addressing the provisions of EUConstruction Products Directive.21ZA.1Scope and relevant characteristics.21ZA.2Procedure for the attestation of conformity of kitchen sinks.22ZA.3CE Marking and labelling.22Bibliography.25
EN 13310:2003 (E)3ForewordThis document (EN 13310:2003) has been prepared by Technical Committee CEN/TC 163, "Sanitary appliances",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 orby endorsement, at the latest by October 2003, and conflicting national standards shall be withdrawn at the latestby January 2005.This document has been prepared under a mandate given to CEN by the European Commission and the EuropeanFree Trade Association, and supports essential requirements of EU Directive(s).For relationship with EU Directive(s), see informative annex ZA, which is an integral part of this document.Annex A is informative.According to the CEN/CENELEC Internal Regulations, the national standards organizations of the followingcountries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal,Slovakia, Spain, Sweden, Switzerland and the United Kingdom.
EN 13310:2003 (E)41 ScopeThis European Standard specifies the functional requirements of and test methods for kitchen sinks for domesticpurposes, which ensure that the product, when installed in accordance with the manufacturers’ instructions, givessatisfactory performance.NOTE 1For the purposes of this standard the term "domestic purposes" includes use in hotels, accommodation for students,hospitals and similar buildings.This standard does not specify aesthetic requirements and the overall dimensions of kitchen sinks.It does not apply to industrial kitchen sinks.NOTE 2All drawings are examples only; other forms are permissible.2 Normative referencesThis European Standard incorporates by dated or undated reference, provisions from other publications. Thesenormative references are cited at the appropriate places in the text, and the publications are listed hereafter. Fordated references, subsequent amendments to or revisions of any of these publications apply to this EuropeanStandard only when incorporated in it by amendment or revision. For undated references the latest edition of thepublication referred to applies (including amendments).EN 695, Kitchen sinks - Connecting dimensions.EN ISO 6506, Metallic materials - Brinell hardness test - Part 1: Test method (ISO 6506-1:1999)EN ISO 6506, Metallic materials - Brinell hardness test - Part 2: Verification and calibration of testing machines(ISO 6506-2:1999)EN ISO 6506, Metallic materials - Brinell hardness test - Part 3: Calibration of reference blocks (ISO 6506-3:1999)ISO 4211-3, Furniture - Tests for surfaces - Part 3: Assessment of resistance to dry heat.ISO 9352, Plastics - Determination of resistance to wear by abrasive wheels.3 Terms and definitionsFor the purposes of this European Standard, the following terms and definitions apply.3.1kitchen sinka bowl or group of bowls with (a) waste hole(s) and, if applicable, tap hole(s) and overflow(s), with or withoutdraining areas, standing alone, integrated with, or assembled with a worktop or assembled into a purpose-builtkitchen, intended for the preparation of foodstuffs, the washing of dishes and the discharge of domestic wastewater3.1.1wall-hung sinksink which is fixed directly to the wall without a base unit (see Figure 1)
EN 13310:2003 (E)5Figure 1 — Wall-hung sink3.1.2sit-on sinksink which is mounted on top of a suitable base unit (see Figure 2)Figure 2 — Sit-on sink3.1.3inset sinksink which is set into a kitchen work top from above, with the rim resting on the work top (see Figure 3)
EN 13310:2003 (E)6Figure 3 — Inset sink3.1.4flush-fit sinksink which is set into a kitchen work top with the rim flush with, or within the thickness of the work top (see Figure 4)Figure 4 — Flush-fit sink3.1.5under-mounted sinksink which is set into a kitchen work top from below, butting up against the work top (see Figure 5)Figure 5 — Under-mounted sink
EN 13310:2003 (E)73.2multi-layer kitchen sinkkitchen sink consisting of two or more layersl3.3overflowdevice which prevents water from spilling over the external rim of the kitchen sink or work top3.4outside dimensionsoverall dimensions L, B and H of the kitchen sink (see Figure 6)KeyL: Overall lengthB: Overall widthH: Overall height measured from the topside of the kitchen sink to the bottom of the waste outlet holeFigure 6 — Outside dimensions4 Requirements4.1 GeneralThe manufacturer shall supply instructions for installation, use and care.Annex A gives advice on the care and use of kitchen sinks which the manufacturer can include in his instructionsfor use and care.Conformity with applicable European Directives shall be declared by the manufacturer in his instructions for useand care on materials intended to come into contact with foodstuffs (see bibliography).
EN 13310:2003 (E)84.2 Connecting dimensionsThe connecting dimensions shall meet the requirements specified in EN 695.4.3 Draining of waterWhen tested in accordance with 5.2 all surfaces of the kitchen sink shall be inclined towards the bowl(s) and/oroutlet(s) to ensure the drainage of water.The requirement shall apply only to the bowl and the draining area (if applicable). The requirement shall not applyto tap platforms.4.4 Resistance to dry heatThe test is intended to determine the suitability of kitchen sink surfaces where contact with moderately hot cookingpots is to be expected.When tested in accordance with 5.3, or alternatively at a temperature of 180 oC in accordance with ISO 4211-3, thekitchen sink shall not show surface changes which influence its usage, e.g. cracks, crazing, through cracks,blistering.Experience has shown that kitchen sinks made of glazed ceramics and stainless steel comply with thisrequirement.4.5 Resistance to temperature changesWhen tested in accordance with 5.4 the kitchen sink shall not show surface changes which influence its intendedusage, e.g. cracks, de-lamination.Experience has shown that kitchen sinks made of glazed ceramics and stainless steel comply with thisrequirement.4.6 Resistance against chemicals and staining agentsKitchen sinks, when used as intended, shall be resistant to household chemicals, foodstuffs and cleansing agents.When tested in accordance with 5.5 the kitchen sinks shall not show any permanent surface deterioration, such asstains or deterioration which are not removable with water or abrasive agents.4.7 Surface stability4.7.1 Resistance to scratchingThis requirement is applicable only to multi-layer kitchen sinks to ensure the stability of the top layer.When tested in accordance with 5.6 any scratch shall not exceed 0,1 mm and/or the total depth of the top layerwhichever is the least.Experience has shown that kitchen sinks made of glazed ceramics and stainless steel comply with thisrequirement.4.7.2 Resistance to abrasionThis requirement is applicable only to multi-layer kitchen sinks to ensure the stability of the top layer.When tested in accordance with 5.7 the top layer of the test specimen shall not be abraded through.Experience has shown that kitchen sinks made of glazed ceramics and stainless steel comply with thisrequirement.
EN 13310:2003 (E)94.8 Load stabilityWhen tested in accordance with 5.8 the wall-hung sink shall not crack, fall down or show permanent distortion.4.9 Flow rate of the overflowEvery kitchen sink shall be protected against overflowing.When tested in accordance with 5.9 the flow rate of the overflow shall not be less than 0,20 l/s.NOTEIn kitchen sinks with two or more bowls, it is possible to have only one overflow if the overflow from one bowl isinterconnected to the other. A non-closeable outlet can also be used as an overflow.4.10 DurabilityKitchen sinks conforming to the requirements of 4.3 to 4.8 are deemed to be durable.4.11 Dangerous substancesSee annex ZA.5 Test methods5.1 GeneralThe tests shall be performed in the following order:5.2-5.9-5.8-5.4-5.3The testing in accordance with 5.5, 5.6 and 5.7 can be conducted in any order but shall be conducted on newmaterial for each test category.If the kitchen sink is designed with only one bowl, then for the test conducted in accordance with 5.3 the specimensshall be cut from a second kitchen sink.All tests shall be carried out at a room temperature of (23 ± 5) °C, except when stated differently.5.2 Draining of the water¾ Install the kitchen sink horizontally in accordance with the manufacturers’ installation instructions. The kitchensink shall be cleaned with cleansing agents recommended by the manufacturer of the kitchen sink andafterwards shall be rubbed dry.¾ Use tap water coloured to contrast with the colour of the kitchen sink.¾ Pour not less than 1 l of this water along the highest part of the draining area, if present, and bowl(s).¾ Determine whether the water has drained to waste outlet hole(s). Water remaining due to surface tension ispermitted.5.3 Resistance to dry heat5.3.1 Test apparatus and chemicalsa) Rigid frame-work or test-rack of such a construction that a kitchen sink can be mounted horizontally, in such away that all the outer rim is supported. The kitchen sink shall not be fastened or fixed to the frame-work or test-rack;
EN 13310:2003 (E)10b) thermometer, capable of measuring temperatures between 0 °C and 250 °C to an accuracy of ± 1°C;c) cast cylindrical aluminium or aluminium alloy vessel, without a lid, the bottom of which has been machined flat.It shall have an external diameter of (100 ± 1,5) mm and an overall height of (70 ± 1,5) mm. The wall thicknessshall be (2,5 ± 0,5) mm and the base thickness 2,55,00+ mm;d) heat source, for heating the vessel uniformly;e) stirrer;f) heat-insulating board;g) glycerol tristearate [C17H35CO2CH (CH2O2CC17H35)2] or any other material of similar specific heat which willproduce the same result.NOTEThe same glycerol tristearate or other material can usually be used for at least 20 tests, but if it has been heated toa temperature above 200 °C, or in case of dispute, fresh material should be used.5.3.2 Procedure¾ Fill the vessel with glycerol tristearate up to 10 mm below the top.¾ Fix the thermometer centrally in the vessel with its bulb about 6 mm from the bottom.¾ Use the heat source to raise the temperature of the glycerol tristearate to approximately 185 °C, stirring fromtime to time.¾ Transfer the vessel to the heat-insulating board.¾ Allow the temperature to fall to (180 ± 1)°C, stirring continuously.¾ Immediately place the vessel of hot glycerol tristearate in the centre of the bowl.¾ Allow to stand for 20 min without further stirring.¾ At the end of this period, remove the vessel and allow the kitchen sink to cool for a period of 45 min.¾ Using a sponge or brush spread a coloured test solution over the surface to be tested and allow 5 min for it toreact. Wipe off the reagent with a moist sponge and examine the kitchen sink. The coloured test solution shallbe prepared as follows: Add 1 ml liquid detergent to 100 g of eosine or methylene blue. This mixture shall bemade up with deionised water to a volume of 1 l.5.3.3 Test resultsNote any change of appearance of the tested surface of the kitchen sink when inspected from all sides with thenaked eye at a distance of 60 cm and illuminated by a cool neon light of 150 lx measured at the surface of thesample.5.4 Resistance to temperature changes5.4.1 Test apparatusa) Hot water supply, capable of delivering water at a temperature of about 95 °C;b) cold water supply, capable of delivering water at a temperature of about 15 °C;c) manifold, for connecting the hot water supply and the cold water supply to a discharge pipe;d) discharge pipe, with an internal diameter of 10 mm;
EN 13310:2003 (E)11e) rigid framework or test rack (see Figure 7) of such a construction that a kitchen sink can be mountedhorizontally, in such a way that all the outer rim is supported. The kitchen sink shall not be fastened or fixed tothe framework or test rack;f) thermometer, capable of measuring temperatures between 0 °C and 100 °C to an accuracy of ± 1 °C;g) flow meter, capable of measuring a flow rate of water of (0,1 ± 0,01) l/s.5.4.2 Procedure¾ Carry out the test on a kitchen sink that is fitted with a waste outlet that shall be open during the whole periodof the test.¾ The test shall be carried out in such a way that:¾ the outlet of the pipe is positioned not more than (80 ± 5) mm above the bottom of the sink;¾ the water impinges upon the bottom of bowl of the kitchen sink at a point anywhere on a circle with aradius of (110 ± 5) mm around the waste outlet hole.¾ Discharge through the pipe during a period of (90 ± 1) s hot water with a flow rate of (0,1 ± 0,01) l/s. Thetemperature of this water at the outlet shall be (90 ± 2) °C.¾ During a resting time of (30 ± 1) s there shall not be any further supply of water.¾ Discharge through the pipe during a period of (90 ± 1) s cold water with a flow rate of (0,1 ± 0,01) l/s. Thetemperature of this water at the outlet shall be (15 ± 2) °C.¾ During a resting time of (30 ± 1) s there shall not be any further supply of water.¾ Repeat this procedure 1000 times without interruption. For kitchen sinks made from ceramic material stop thetest procedure after 5 cycles.¾ Using a sponge or brush spread a coloured test solution over the surface to be tested and allow 5 min for it toreact. Wipe off the reagent with a moist sponge and examine the kitchen sink. The coloured test solution shallbe prepared as follows: Add 1 ml liquid detergent to 100 g of eosine or methylene blue. This mixture shall bemade up with deionised water to a volume of 1 l.5.4.3 Test resultsNote any change of appearance of tested surface of the kitchen sink when inspected from all sides with the nakedeye at a distance of 60 cm and illuminated by a cool neon light of 150 lx measured at the surface of the sample.
EN 13310:2003 (E)12Dimensions in millimetresKey1Cold water supply2Hot water supply3Manifold4Discharge pipe5Rigid frameworkFigure 7 — Test rack5.5 Resistance against chemicals and staining agents5.5.1 Test apparatus and chemicalsa) chemica
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