SIST EN 203-1:2014
(Main)Gas heated catering equipment - Part 1: General safety rules
Gas heated catering equipment - Part 1: General safety rules
EN 203-1 specifies the general requirements and the constructional and operating characteristics relating to safety), marking, and the associated test methods for gas heated commercial catering and bakery appliances. The specific requirements are given in Part 2. Requirements on materials and parts in contact with food and other sanitary aspects are given in Part 3. Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard. This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink. Only the net calorific value (Hi) and net Wobbe number (Wi) are used. Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard. This European Standard does not deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with the associated Part 2 (clauses numbering) and to mention that if no Part 2 exists for a specific product, rational use of energy should however be considered.
Großküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine Sicherheitsanforderungen
Dieses Dokument legt die allgemeinen Anforderungen und die Eigenschaften der Bauweise und Bedienung bezüglich Sicherheit1), Kennzeichnung sowie die damit verbundenen Prüfmethoden für Großküchen- und Bäckereigeräte für gasförmige Brennstoffe fest. Die speziellen Anforderungen sind in den Teilen 2 der Normenreihe festgelegt. Anforderungen in Bezug auf Materialien und Bauteile in Kontakt mit Lebensmitteln und sonstige hygienische Aspekte sind im Teil 3 beschrieben Nur Geräte der Typen A1, A2, A3, B1 und B2, wie in Abschnitt 4 definiert, werden in diesem Dokument berücksichtigt. Dieses Dokument gilt für alle gewerblichen Geräte, die zum Kochen und Backen von Speisen und Getränken unter Verwendung von Gas, bestimmt sind. Dieses Dokument behandelt ausschließlich Baumusterprüfungen, lediglich die unteren Werte der Wärme-belastung (Hi) und des Wobbeindex (Wi) werden verwendet. Im Anhang C, informativ, sind die wesentlichen Gerätetypen des Anwendungsbereiches dieses Dokuments aufgelistet. ANMERKUNG Dieses Dokument befasst sich nicht wesentlich mit der rationellen Energienutzung. Dieser Aspekt wird in 6.10 nur im Zusammenhang mit den angegliederten Teilen 2 (Abschnittsnummerierung) erwähnt. Weiterhin soll darauf hingewiesen werden, dass sofern keiner der Teile 2 auf ein bestimmtes Produkt zutrifft, die rationelle Energienutzung trotzdem berücksichtigt werden muss.
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécurité
Ce document définit les exigences générales et les caractéristiques de construction et de fonctionnement
relatives à la sécurité1 ), au marquage et les techniques d’essais associées des appareils de cuisson
professionnelle et de boulangerie artisanale utilisant les combustibles gazeux.
Les exigences spécifiques sont données dans les parties 2.
Les exigences pour les matériaux et parties en contact avec les denrées alimentaires et autres aspects
sanitaires sont données dans la partie 3.
Seuls les appareils des types A1, A2, A3, B1 et B2 définis à l’article 4, sont étudiés dans cette norme.
Ce document s'applique à tous les appareils de cuisson professionnelle et de boulangerie artisanale utilisant
les combustibles gazeux destinés à la préparation et à la cuisson des aliments et des boissons.
Ce document couvre uniquement les essais de type, et seuls le pouvoir calorifique inférieur (Hi) et l'indice de
Wobbe inférieur (Wi) sont utilisés.
L’Annexe C, informative, donne une liste des principaux types d’appareils entrant dans le champ d’application
de la présente norme.
NOTE Ce document ne traite pas réellement de l’utilisation rationnelle de l’énergie. Cet aspect est mentionné en 6.10
seulement pour la cohérence avec les parties 2 associées (numérotation des paragraphes) et pour rappeler que dans les
cas où il n’existe pas de partie 2 pour un produit spécifique, l’utilisation rationnelle de l’énergie doit cependant être
considérée.
Plinske naprave za gostinstvo - 1. del: Splošna varnostna pravila
EN 203-1 določa splošne zahteve, konstrukcijske značilnosti in značilnosti delovanja v povezavi z varnostjo, označevanje in povezane preskusne metode za plinske naprave za gostinstvo in peko. Posebne zahteve so obravnavane v 2. delu. Zahteve za materiale in dele v stiku s hrano ter drugi sanitarni vidiki so obravnavani v 3. delu. Ta evropski standard obravnava samo naprave tipa A1, A2, A3, B1 in B2 iz točke 4. Ta evropski standard velja za vse profesionalne naprave za gostinstvo in peko, ki za pripravo hrane in pijače uporabljajo plin. Uporabljata se samo neto kalorična vrednost (Hi) in Wobbejev indeks (Wi). Informativna Priloga C navaja glavne vrste naprav, za katere se začne uporabljati ta evropski standard. Ta evropski standard ne obravnava racionalne rabe energije. Ta vidik je omenjen v točki 6.10 le za zagotavljanje skladnosti s povezanim 2. delom (oštevilčenje točk) in kot opomnik, da je treba upoštevati racionalno rabo energije, če za določen izdelek ne obstaja 2. del.
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Plinske naprave za gostinstvo - 1. del: Splošna varnostna pravilaGroßküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine SicherheitsanforderungenAppareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécuritéGas heated catering equipment - Part 1: General safety rules97.040.20Cooking ranges, working tables, ovens and similar appliancesICS:Ta slovenski standard je istoveten z:EN 203-1:2014SIST EN 203-1:2014en,fr,de01-julij-2014SIST EN 203-1:2014SLOVENSKI
STANDARDSIST EN 203-1:2006+A1:20081DGRPHãþD
SIST EN 203-1:2014
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 203-1
February 2014 ICS 97.040.20 Supersedes EN 203-1:2005+A1:2008English Version
Gas heated catering equipment - Part 1: General safety rules
Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 1: Règles générales de sécurité
Großküchengeräte für gasförmige Brennstoffe - Teil 1: Allgemeine Sicherheitsanforderungen This European Standard was approved by CEN on 13 December 2013.
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. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC 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 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, 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 United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 203-1:2014 ESIST EN 203-1:2014
EN 203-1:2014 (E) 2 Contents Page
Foreword .6 1 Scope .8 2 Normative references .8 3 Terms and definitions .9 3.1 Terminology referring to gases and pressures .9 3.2 General terminology referring to appliance design . 10 3.3 Terminology referring to appliance operation . 15 4 Classification . 17 5 Constructional requirements . 19 5.1 General . 19 5.1.1 Conversion to different gases . 19 5.1.2 Materials and methods of construction . 20 5.1.3 Use, cleaning and maintenance . 21 5.1.4 Gas connections . 21 5.1.5 Soundness . 21 5.1.6 Supply of combustion air and evacuation of combustion products . 22 5.1.7 Flame visibility . 24 5.1.8 Electrical safety. 24 5.1.9 Construction requirements for gas cylinder compartment . 24 5.2 Particular requirements for components in the gas circuit . 25 5.2.1 General . 25 5.2.2 Gas rate control and shut-off device . 25 5.2.3 Auxiliary equipment . 27 5.2.4 Burners . 29 5.2.5 Gas rate adjusters. 29 5.3 Particular requirements . 29 5.3.1 Food spillage . 29 5.3.2 Stability and mechanical safety . 30 5.3.3 Safety from fire risk . 30 5.3.4 Appliances connected to a potable water supply . 30 6 Performance requirements . 30 6.1 Soundness . 30 6.1.1 Soundness of the gas circuit . 30 6.1.2 Soundness of combustion product circuit of type B appliances . 30 6.2 Obtaining the gas rate . 31 6.2.1 Nominal heat input (Qn) . 31 6.2.2 Full calorific rate . 31 6.2.3 Reduced heat input. 31 6.2.4 Ignition burner heat input . 31 6.3 Safety of operation . 31 6.3.1 Burners . 31 6.3.2 Temperature limits . 32 6.3.3 Ignition – cross-lighting - flame stability . 33 6.3.4 Combustion products safety devices for type B11BS appliances . 34 6.3.5 Pre-purge . 34 6.4 Influence of burners on each other. 34 6.5 Auxiliary equipment . 35 6.5.1 Flame shut off device . 35 SIST EN 203-1:2014
EN 203-1:2014 (E) 3 6.5.2 Ignition device . 36 6.6 Air proving device . 36 6.6.1 General . 36 6.6.2 Supervision of the combustion air or combustion products rate . 36 6.6.3 Supervision of the combustion air pressure or combustion products pressure . 36 6.6.4 Air/gas ratio controls . 37 6.7 Combustion . 37 6.7.1 All appliances (in calm air) . 37 6.7.2 Special conditions . 37 6.8 Particular requirements . 37 6.8.1 Stability and mechanical safety . 37 6.8.2 Pressurized parts . 37 6.8.3 Lack of heat-bearing fluid . 38 6.9 Auxiliary energy . 38 6.9.1 General . 38 6.9.2 Electrical energy fluctuation . 38 6.9.3 Other auxiliary energy . 38 6.10 Rational use of energy . 38 6.11 Operating requirements - Temperature of the LPG cylinder and its compartment . 38 6.11.1 Temperature of the walls of the compartment . 38 6.11.2 Temperature of the LPG cylinder . 39 7 Test conditions . 39 7.1 General . 39 7.1.1 Characteristics of the test gases . 39 7.1.2 Requirements for making up test gases . 39 7.1.3 Test room . 39 7.1.4 Preparation of the appliance . 39 7.1.5 Practical method of test . 40 7.1.6 Test pressures . 41 7.1.7 Carrying out the tests . 41 7.2 Soundness . 41 7.2.1 Soundness of the gas circuit . 41 7.2.2 Soundness of the combustion circuit and correct evacuation of the combustion products for type B appliances . 42 7.3 Obtaining gas rates . 43 7.3.1 General . 43 7.3.2 Nominal heat input . 43 7.3.3 Full rate . 45 7.3.4 Reduced rate . 45 7.4 Operational safety . 45 7.4.1 Burners . 45 7.4.2 Limit temperatures . 46 7.4.3 Ignition - cross- lighting - flame stability . 47 7.5 Auxiliary equipment . 51 7.5.1 Flame shut off device . 51 7.5.2 Ignition device . 53 7.6 Combustion . 53 7.6.1 General . 53 7.6.2 Tests carried out under normal conditions . 54 7.6.3 Specific test for type B appliances . 55 7.6.4 Test with sooting limit gas . 56 7.7 Air-proving device . 56 7.7.1 General . 56 7.7.2 Supervision of the combustion air or the combustion products rate . 56 7.7.3 Supervision of the combustion air or the combustion products pressure . 57 7.8 Special tests . 57 SIST EN 203-1:2014
EN 203-1:2014 (E) 4 7.8.1 Stability and mechanical safety . 57 7.8.2 Pressurized parts . 57 7.8.3 Lack of heat bearing fluid . 58 7.9 Test method - Overheating of the LPG cylinder and its compartment . 58 8 Designation . 58 9 Marking and instructions . 59 9.1 General . 59 9.2 Marking on the appliance . 59 9.2.1 Data plates and labels . 59 9.2.2 Other marking on the appliance . 59 9.3 Instructions . 60 9.3.1 General . 60 9.3.2 Instructions for use and maintenance . 60 9.3.3 Instructions for installation and adjustment . 60 9.3.4 Instructions for conversion to different gases . 62 9.4 Packaging . 62 Annex A (informative)
National situations . 69 A.1 Connection requirements in force in various countries (see 5.1.4) . 69 A.2 Requirements for flue connection in force in various countries (see 5.1.6.5) . 70 A.3 Categories, test gases and test pressures . 71 Annex B (normative)
Use of symbols on appliances and packaging . 72 B.1 General . 72 B.2 Electric power supply . 72 B.3 Type of gas . 72 B.4 Gas supply pressure . 72 B.5 Country of destination . 73 B.6 Category . 73 B.7 Other optional information . 73 B.8 Nominal heat input of burner . 73 B.9 Nominal heat input of set of burners on appliance . 73 Annex C (informative)
Trilingual list of appliances in the scope of EN 203-1 and corresponding Part 2 . 74 Annex D (normative)
Non pneumatic air/gas control devices . 75 D.1 Requirements . 75 D.1.1 Endurance . 75 D.1.2 Leakage of non-metallic control tubes . 75 D.1.3 Safety of operation . 75 D.1.4 Adjustment of air/gas ratio . 75 D.2 Tests . 76 D.2.1 Endurance . 76 D.2.2 Leakage of non-metallic control tubes . 76 D.2.3 Safety of operation . 76 D.2.4 Adjustment of the air/gas ratio controls . 77 Annex E (informative)
Composition of the gas circuit . 78 E.1 Minimum requirements for: . 78 SIST EN 203-1:2014
EN 203-1:2014 (E) 5 E.2 Minimum requirements for appliances with fan, without permanent or alternating ignition burner and without pre-purge . 79 Annex ZA (informative)
Clauses of this European Standard addressing essential requirements or other provisions of EU Directives . 80 Bibliography . 82
SIST EN 203-1:2014
EN 203-1:2014 (E) 6 Foreword This document (EN 203-1:2014) has been prepared by Technical Committee CEN/TC 106 “Gas heated catering equipment”, 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 August 2014 and conflicting national standards shall be withdrawn at the latest by August 2014. 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 supersedes EN 203-1:2005+A1:2008. 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. Questions relating to quality assurance systems, manufacturing tests and certificates of conformity of ancillary devices in particular, are not covered by this document. This European Standard constitutes Part 1 of EN 203, Gas heated catering equipment. It states the definitions, the requirements of construction and performance, the test requirements, the requirements of marking applicable to all professional catering equipment mainly on matters of safety. The particular requirements relative to safety and rational use of energy for each specific type of appliance are the subjects of Part 2: Specific requirements. The particular requirements relative to materials and parts in contact with food and other sanitary aspects are the subjects of Part 3: Materials and parts in contact with food and other sanitary aspects. The main changes compared to the former version are the following: — forbid the use of needle taps; — addition of requirements for regulated appliances; — declaration and checking of a minimum rate; — better definition of normal and abnormal operation; — requirement on TSA for automatic burners; — measurement of TSE; — information on LPG cylinders and tubes and flexible hoses; — clarification on the fact that doors are not working surfaces; — addition of sequential burners; — reference to national regulation for connection to water network. 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, SIST EN 203-1:2014
EN 203-1:2014 (E) 7 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 203-1:2014
EN 203-1:2014 (E) 8 1 Scope This European Standard specifies the general requirements and the constructional and operating characteristics relating to safety1), marking, and the associated test methods for gas heated commercial catering and bakery appliances. The specific requirements are given in Part 2. Requirements on materials and parts in contact with food and other sanitary aspects are given in Part 3. Only appliances of types A1, A2, A3, B1 and B2, as defined in Clause 4, are considered in this European Standard. This European Standard applies to all professional cooking and bakery appliances using gas for preparing food and drink. Only the net calorific value (Hi) and net Wobbe number (Wi) are used. Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard. This European Standard does not deal with rational use of energy. This aspect is mentioned in 6.10 only for the coherency with the associated Part 2 (clauses numbering) and to mention that if no Part 2 exists for a specific product, rational use of energy should however be considered. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 88 (all parts), Pressure regulators and associated safety devices for gas appliances EN 125, Flame supervision devices for gas burning appliances - Thermoelectric flame supervision devices EN 126, Multifunctional controls for gas
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