SIST EN 203-2-2:2006
(Main)Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised.
Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard.
This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises.
Großküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen - Backöfen
Ergänzung
Diese Europäische Norm legt die Prüfverfahren und die Anforderungen für die Bau- und die Betriebs¬weise bezüglich Sicherheit und rationelle Energienutzung bei gewerblichen gasbeheizten konventionelle Backöfen, Umluftbacköfen, Kombibacköfen und Dampfbacköfen mit und ohne Druckbehaftung fest.
Gewerbliche Bäckereibacköfen mit einer Bodenplatte oder einem Wagen sowie Pizzabacköfen sind ebenfalls durch diese Norm abgedeckt.
Diese Europäische Norm gilt nicht für Geräte, die spezifisch für gewerbliche Zwecke in Betriebsstätten entwickelt wurden.
Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2: Exigences particulieres - Fours
Ajout :
Cette Norme européenne définit les caractéristiques particulieres d’essais et les exigences concernant les
caractéristiques de construction et de fonctionnement relatives a la sécurité et l’utilisation rationnelle de
l’énergie pour les fours a convection naturelle, les fours a air pulsé, les fours multifonctions et les cuiseurs a
vapeur, professionnels, a gaz, atmosphériques ou sous pression.
Les fours de boulangerie artisanale a soles ou a chariot et les fours a pizza sont également concernés par
cette norme.
Cette Norme européenne ne s’applique pas aux appareils conçus spécialement pour une utilisation dans un
processus industriel sur un site industriel.
Plinske naprave za gostinstvo – 2-2. del: Posebne zahteve - Pečice
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Gas heated catering equipment - Part 2-2: Specific requirements - OvensHAppareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-2: Exigences particulieres - FoursGroßküchengeräte für gasförmige Brennstoffe - Teil 2-2: Spezifische Anforderungen - BacköfenTa slovenski standard je istoveten z:EN 203-2-2:2006SIST EN 203-2-2:2006en,fr,de97.040.20ICS:SIST EN 203-2:19961DGRPHãþDSLOVENSKI
STANDARDSIST EN 203-2-2:200601-september-2006
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 203-2-2June 2006ICS 97.040.20Supersedes EN 203-2:1995
English VersionGas heated catering equipment - Part 2-2: Specific requirements- OvensAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-2: Exigences particulières -FoursThis European Standard was approved by CEN on 24 May 2006.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 Central Secretariat 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 Central Secretariat has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2006 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-2:2006: E
EN 203-2-2:2006 (E) 2 Contents Page Foreword .3 1 Scope.4 2 Normative references.4 6.3.101 Sequence of operation.7 6.3.102 Overheat limit device for the cooking chamber.7 6.7 Combustion.7 6.8.1 Stability and mechanical safety.7 6.8.101 Shut off device for multi-function ovens with direct heating.8 6.10 Rational use of energy.8 6.10.101 Ovens other than bakery ovens.8 6.10.102 Bakery ovens.8 7.4.101 Operational sequence.8 7.4.102 Overheat limit of the cooking chamber.8 7.6.101 Combustion (multi-function ovens with direct heat).8 7.8.1 Stability and mechanical safety.9 7.8.101 Safety during opening of the door.9 7.8.102 Isolating control for multi-function ovens with direct heat.9 7.101 Rational use of energy for ovens other than bakery ovens.9 7.102 Rational use of energy for bakery ovens.10 7.103 Calculation of heat loss recovery.10 9.3.2 Instructions for use and maintenance.11 9.3.3 Instructions for installation and adjustment.11 Annex ZA (informative)
Clauses of this European Standard EN 203-2-2 addressing essential requirements or other provisions of EU Directives.12 Bibliography .14
EN 203-2-2:2006 (E) 3 Foreword This document (EN 203-2-2:2006) has been prepared by Technical Committee CEN/TC 106 “Large kitchen appliances using gaseous fuels”, 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 December 2006, and conflicting national standards shall be withdrawn at the latest by December 2008. This document has been prepared under a mandate given to CEN by the European Commission and the European Free 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. If approved, this draft amendment will become EN 203-2-2. This document supersedes EN 203-2:1995. This European Standard specifies the safety and rational use of energy requirements and the particular test methods for natural convection oven, forced air ovens, multi-function ovens and steaming ovens as well as bakery and pizza ovens. This European Standard has to be used in conjunction with EN 203-1:2005. This part 2 supplements or modifies the corresponding clauses of EN 203-1:2005. Where a particular subclause of EN 203-1:2005 is not mentioned in this part 2, that subclause applies as far as is reasonable. Where this European Standard states "addition", "modification" or "replacement", the relevant text of EN 203-1:2005 is to be adapted accordingly. Subclauses and figures which are additional to those in EN 203-1:2005 are numbered starting with 101. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EN 203-2-2:2006 (E) 4 1 Scope Addition This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised. Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard. This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial premises. 2 Normative references The following referenced documents are indispensable for the application 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. Addition EN 203-1:2005, Gas heated catering equipment — Part 1: General safety rules EN 60335-1:2002, Household and similar electrical appliances — Safety — Part 1: General requirements (IEC 60335-1:2001, modified) 3.101 natural convection oven appliance in which food is cooked in a chamber by natural convection 3.102 forced convection oven appliance equipped with a cooking chamber in which hot air is circulated by means of a mechanical device 3.103 multi-function oven appliance having several modes of cooking: - natural convection mode: heating of the cooking chamber by natural convection; - hot air mode: heating of the cooking chamber by forced convection; - steam mode: a steam generator produces steam which is injected into the cooking chamber. The oven can be used as a steam cooker without pressure; - mixed mode: combination of the hot-air and steam modes. The hot air is humidified by the steam. The steam injection can be continuous or intermittent by selection of the operator NOTE Certain ovens do not have a steam generator. Steam is produced by the injection of water 3.104 commercial bakery oven oven designed exclusively for the cooking of bread, cakes and pastries. It can receive the products to be cooked by an intermediate, fixed or rotating trolley in the cooking chamber, placed on sole plate or on grid shelf or on plates in the different cooking chambers of the oven (in case of sole plate oven)
EN 203-2-2:2006 (E) 5 3.105 multi deck oven oven with multiple access to the cooking chamber 3.106 direct heating food is directly heated by the products of combustion 3.107 indirect heating food is not directly heated by the products of combustion 3.108 steam generator apparatus providing the water vapour used to cook the food in multi-function ovens and steam ovens 3.109 adjustable vent oven (oura) device allowing the venting of the cooking chamber during the cooking operation 3.110 sole plate horizontal bottom surface of the cooking chamber 3.111 usable height of a cooking deck maximum height in which the food can be placed on this deck 3.112 usable surface of a cooking deck maximum surface area on which food can be placed on this cooking deck 3.113 usable volume of a cooking deck product of the usable height by the usable surface for this deck 3.114 usable volume of a cooking chamber sum of the usable volumes of the decks of the cooking chamber 3.115 usable volume of the cooking chamber with a rotating trolley product of the usable height of the cooking chamber by the surface area subscribed by rotation of the largest trolley allowable in the chamber 3.116 usable volume of an oven V sum of the usable volumes of the cooking chamber of the oven. Unit: cubic decimetre (dm3) 3.117 centre of the cooking chamber geometric centre of the usable volume of the
cooking chamber of the oven 3.118 shelf support support designed to receive the cooking shelves and cooking plates
EN 203-2-2:2006 (E) 6 3.119 trolley and charger apparatus allowing the pre-loading of several shelves outside the appliance prior to introduction in the oven. They may be moved in rotation by a mechanical device 3.120 oven accessory accessory used for cooking in the oven, supplied with the appliance or as an option (e.g. cooking shelf, pastry trays, roasting pans, perforated pans, baskets) 3.121 port hole, glass door or glass transparent material allowing a view of the interior of the chamber 3.122 damper or isolating control device permitting the isolation of components of the gas circuit of the appliance (combustion air fan, pressurestat, multifunction control etc.) of multi-function ovens with direct heating.
This device prevents ingress of steam in the gas circuit when the oven is used in the vapour mode. In the hot air or mixed mode, the damper is in the open position to keep clear the passing of the air gas mixture to the combustion head 3.123 water level control device which controls the water level of the steam generator 5.1.6.101 Evacuation of combustion products for multi-function ovens Combined combustion products circuits shall be constructed in such a way as to ensure that the burner of the steam generator and the hot air mode burner shall not influence each other. For this the requirements of 6.7 of EN 203-1:2005 shall be fulfilled for separate and combined operations of the burners. In the case of multi-function ovens with direct heating if a closing/opening device of the combustion products circuit exists, its opening shall be controlled and maintained when in hot air mode and mixed mode. A control device shall be used to check that the burner cannot come on if the evacuation circuit of the products of combustion is closed. 5.2.3.101 Isolating shutter device (multi-function ovens with direct heating) The operating and safety controls of the gas circuit (gas control, multifunction controls, pressurestats etc.) shall not be affected by contact with water vapour. When a shutter or isolating device is used it shall be possible to control the operation. 5.3.2.101 Door opening For appliances with drop down doors, any uncontrolled drop down of t
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