Aerospace series - ECO efficiency of catering equipment - Part 02: Oven equipment

EN 4855-02 describes a test procedure to identify performance characteristics and a weight rating of convection and steam ovens used on aircraft. Furthermore it describes the calculation procedure to determine an energy consumption index and a performance index. There is no direct correlation between the Eco efficiency and cooking performance in terms of food quality and appearance. The two index values represent the Eco efficiency.

Luft- und Raumfahrt - ECO Effizienz von Cateringgeräten - Teil 02: Öfen

In dieser Europäischen Norm werden ein Prüfverfahren zur Ermittlung von Leistungsmerkmalen und eine Gewichtsbewertung von in Luftfahrzeugen verwendeten Heißluftöfen und Dampfgarern beschrieben. Zudem wird das Berechnungsverfahren zur Bestimmung eines Energieverbrauchsindex und eines Leistungsindex beschrieben. Es gibt keine direkte Korrelation zwischen der Ökoeffizienz und der Kochleistung in Bezug auf die Qualität und das Aussehen der Lebensmittel. Die beiden Indizes stellen die Ökoeffizienz dar.

Série aérospatiale - Indice d'écoefficacité - Partie 02 : Fours

Le présent document décrit une procédure d’essai pour identifier les caractéristiques de rendement et le poids nominal des fours à convection et à vapeur utilisés à bord des aéronefs. De plus, elle décrit la procédure de calcul pour déterminer un indice de consommation d’énergie et un indice de performance. Il n’existe pas de corrélation directe entre l’écoefficacité et la qualité de préparation des repas, en matière de qualité et d’aspect des aliments. Les valeurs des deux indices représentent l’écoefficacité.

Aeronavtika - Ekoučinkovitost naprav za gostinstvo - 2. del: Oprema za pečico

General Information

Status
Published
Publication Date
02-Mar-2020
Technical Committee
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
24-Feb-2020
Due Date
30-Apr-2020
Completion Date
03-Mar-2020

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SLOVENSKI STANDARD
SIST EN 4855-02:2020
01-april-2020
Aeronavtika - Ekoučinkovitost naprav za gostinstvo - 2. del: Oprema za pečico

Aerospace series - ECO efficiency of catering equipment - Part 02: Oven equipment

Luft- und Raumfahrt - ECO Effizienz von Cateringgeräten - Teil 02: Öfen
Série aérospatiale - Indice d'écoefficacité - Partie 02 : Fours
Ta slovenski standard je istoveten z: EN 4855-02:2020
ICS:
49.095 Oprema za potnike in Passenger and cabin
oprema kabin equipment
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
SIST EN 4855-02:2020 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN 4855-02:2020
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SIST EN 4855-02:2020
EN 4855-02
EUROPEAN STANDARD
NORME EUROPÉENNE
February 2020
EUROPÄISCHE NORM
ICS 49.020; 67.250
English Version
Aerospace series - ECO efficiency of catering equipment -
Part 02: Oven equipment

Série aérospatiale - Écoefficacité du matériel de Luft- und Raumfahrt - ECO-Effizienz von

restauration - Partie 02 : Fours Cateringgeräten - Teil 02: Öfen
This European Standard was approved by CEN on 12 August 2019.

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, 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, Turkey and

United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels

© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 4855-02:2020 E

worldwide for CEN national Members.
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SIST EN 4855-02:2020
EN 4855-02:2020 (E)
Contents
Page

European foreword ....................................................................................................................................................... 3

Introduction .................................................................................................................................................................... 4

1 Scope .................................................................................................................................................................... 5

2 Normative references .................................................................................................................................... 5

3 Terms and definitions ................................................................................................................................... 5

4 Symbols and abbreviations ......................................................................................................................... 6

5 General test conditions ................................................................................................................................. 7

5.1 Measurements and calculations for oven equipment ........................................................................ 7

5.2 Environmental conditions ........................................................................................................................... 7

5.3 Power supply and voltage ............................................................................................................................ 7

5.4 Measurement equipment ............................................................................................................................. 7

5.5 Test set up .......................................................................................................................................................... 7

5.6 Test medium ..................................................................................................................................................... 7

5.7 General conditions for weight measurement ....................................................................................... 7

6 Test Procedures ............................................................................................................................................... 8

6.1 Preparation of test medium ........................................................................................................................ 8

6.2 Test preparation .............................................................................................................................................. 9

7 Evaluation and calculation .......................................................................................................................... 9

7.1 General ................................................................................................................................................................ 9

7.2 Calculation of energy consumption index (ECI) for oven equipment .......................................... 9

7.3 Calculation of performance index (PI) ................................................................................................. 10

7.4 Test report ...................................................................................................................................................... 11

7.5 Calculation sheet .......................................................................................................................................... 11

Bibliography ................................................................................................................................................................. 12

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SIST EN 4855-02:2020
EN 4855-02:2020 (E)
European foreword

This document (EN 4855-02:2020) has been prepared by the Aerospace and Defence Industries

Association of Europe - Standardization (ASD-STAN).

After enquiries and votes carried out in accordance with the rules of this Association, this Standard has

received the approval of the National Associations and the Official Services of the member countries of

ASD, prior to its presentation to CEN.

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 2020, and conflicting national standards shall

be withdrawn at the latest by August 2020.

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

According to the CEN-CENELEC Internal Regulations, the national standards organisations of the

following countries are bound to implement this European Standard: 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, Turkey and the

United Kingdom.
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SIST EN 4855-02:2020
EN 4855-02:2020 (E)
Introduction

During aircraft operations, the food preparation in the cabin is mandatory to maintain the catering on

board. There exist different equipment types to heat up the prepared meals for the passengers in the

cabin. On the one hand meals can be heated by usage of steam (steam ovens); on the other hand it can

be heated by usage of hot and dry air (convection oven). To meet the target to determine an energy

efficiency index for aircraft oven equipment the purpose of this document is to standardize the test

procedure and efficiency calculations for this equipment type.
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SIST EN 4855-02:2020
EN 4855-02:2020 (E)
1 Scope

This European standard describes a test procedure to identify performance characteristics and a weight

rating of convection and steam ovens used on aircraft. Furthermore it describes the calculation

procedure to determine an energy consumption index and a performance index. There is no direct

correlation between the Eco efficiency and cooking performance in terms of food quality and

appearance. The two index values represent the Eco efficiency.
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 4855-01, Aerospace series — ECO efficiency of catering equipment— Part 1: General conditions

EN 60350-1, Hou
...

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