BS EN 203-2-7-2014 Gas heated catering equipment Specific requirements Salamanders and rotisseries《燃气炊事用具 特定要求 烤板和电转烤肉架》.pdf

《BS EN 203-2-7-2014 Gas heated catering equipment Specific requirements Salamanders and rotisseries《燃气炊事用具 特定要求 烤板和电转烤肉架》.pdf》由会员分享，可在线阅读，更多相关《BS EN 203-2-7-2014 Gas heated catering equipment Specific requirements Salamanders and rotisseries《燃气炊事用具 特定要求 烤板和电转烤肉架》.pdf（14页珍藏版）》请在麦多课文档分享上搜索。

1、BSI Standards PublicationBS EN 203-2-7:2014Gas heated catering equipmentPart 2-7: Specific requirements Salamanders and rotisseriesBS EN 203-2-7:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 203-2-7:2014. Itsupersedes BS EN 203-2-7:2007 which is withdrawn

2、.The UK participation in its preparation was entrusted to TechnicalCommittee GSE/19, Catering equipment (gas).A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users

3、 are responsible for its correctapplication. The British Standards Institution 2014. Published by BSI StandardsLimited 2014ISBN 978 0 580 77769 1ICS 97.040.20Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of the

4、Standards Policy and Strategy Committee on 31 March 2014.Amendments issued since publicationDate Text affectedBS EN 203-2-7:2014EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 203-2-7 March 2014 ICS 97.040.20 Supersedes EN 203-2-7:2007English Version Gas heated catering equipment - Part 2-7: Sp

5、ecific requirements - Salamanders and rotisseries Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulires - Salamandres et rtissoires Grokchengerte fr gasfrmige Brennstoffe - Teil 2-7: Spezifische Anforderungen - Salamander und Grillgerte This Euro

6、pean 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

7、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 membe

8、r 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, Fran

9、ce, 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 COMIT EUROPEN DE NORMALISATION EUROPISCHES KO

10、MITEE FR 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 203-2-7:2014 EBS EN 203-2-7:2014EN 203-2-7:2014 (E) 2 Contents Page Foreword 3 1 Scope 4 2 Norma

11、tive references 4 5.3.1.101 Food spillage 4 5.3.2 Stability and mechanical safety .4 5.3.101 Fire safety Risk of burns 5 5.3.102 Draining 5 5.3.103 Hygiene .5 6.3.2.1 Protection against risk of fire .5 6.3.2.2 Protection against risk of burns .5 7.4.2.2 Protection against risk of fire .5 7.4.2.2.101

12、 Temperature of the receptacle for cooking juices and fats .5 7.5.1.1 Thermoelectric flame cut-off device 6 7.6.2.1.101 General test conditions 6 7.8.1 Stability and mechanical safety .6 9.3.2 Instructions for use and maintenance .6 Annex ZA (informative) Relationship between this European Standard

13、and the Essential Requirements of EU Directive 2009/142/EC 7 BS EN 203-2-7:2014EN 203-2-7:2014 (E) 3 Foreword This document (EN 203-2-7:2014) 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 S

14、tandard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by September 2014, and conflicting national standards shall be withdrawn at the latest by September 2014. Attention is drawn to the possibility that some of the eleme

15、nts 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 203-2-7:2007. This document has been prepared under a mandate given to CEN by the European Commission and the European

16、 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. This standard is intended to be used in conjunction with EN 203-1, Gas heated catering equipment Part 1: Gener

17、al safety rules. This sub-part of Part 2 supplements or modifies the corresponding clauses of EN 203-1, so as to convert it into the European Standard for salamanders and rotisseries using gaseous fuels. Where a particular subclause of EN 203-1 is not mentioned in this sub-part of Part 2, that subcl

18、ause applies as far as is reasonable. Where this European Standard states “addition”, “modification” or “replacement”, the relevant text of EN 203-1 is to be adapted accordingly. Subclauses and figures which are additional to those in EN 203-1 are numbered starting with 101. The main changes compare

19、d to the former version are the following: addition of a marking relating to the hot surface risk; testing method for temperature of the receptacle for cooking juices and fats. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are boun

20、d to implement this European Standard: 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

21、, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 203-2-7:2014EN 203-2-7:2014 (E) 4 1 Scope Addition: This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and r

22、otisseries. It also states test methods to check those characteristics. This European Standard does not cover rational use of energy. 2 Normative references Addition: EN 203-1:2005+A1:2008, Gas heated catering equipment - Part 1: General safety rules EN ISO 7010, Graphical symbols - Safety colours a

23、nd safety signs - Registered safety signs (ISO 7010) 3 Terms and Definitions Addition: 3.101 salamander appliance mainly designed to grill, possibly roast alimentary foods or culinary preparations that cook or brown under a cooking hearth by means of radiant heat 3.102 rotisserie appliance mainly de

24、signed to roast alimentary foods that cook by slow rotation in front of a horizontal or vertical cooking hearth by means of radiant heat 3.103 grill pan deep detachable receptacle, located under the food to be cooked, intended to collect cooking juices and fats 3.104 spit metallic utensil supporting

25、 food to be cooked rotating on its axis in front of the cooking hearth Note 1 to entry: Spits may be of various shapes: circular, square, rectangular section, basket, etc. They can be horizontal or vertical. 5.3.1.101 Food spillage Access to air and gas supply holes shall be possible in order to fac

26、ilitate the cleaning operations in case of spillage or accumulation of cooking juices and fats. 5.3.2 Stability and mechanical safety Addition: Moving mechanical parts, when they exist, shall be designed and protected in such a way as to prevent injury to the user. BS EN 203-2-7:2014EN 203-2-7:2014

27、(E) 5 Appliances, when fitted with a grill pan, shall remain stable under test conditions of 7.8.1. Grill pans shall incorporate a positioning device designed to prevent any involuntary movement or over turning. 5.3.101 Fire safety Risk of burns The appliance shall incorporate a detachable and/or dr

28、ainable receptacle allowing the collection of cooking juices and fats. This receptacle shall be protected against excessive heating that might cause a fire. 5.3.102 Draining For rotisseries, detachable receptacles or grill pans of a capacity greater than 8 l shall be equipped with a drain tap. 5.3.1

29、03 Hygiene Lubricants of mechanical devices used to move the spits shall be prevented from out flow onto the food to be cooked, in detachable receptacles or grill pans. 6.3.2.1 Protection against risk of fire Addition: The temperature, measured in the receptacle for cooking juices and fats during th

30、e test of EN 203-1:2005+A1:2008, 7.4.2.2 and 7.4.2.2.101 of this European Standard, shall be less than 200 C. 6.3.2.2 Protection against risk of burns Addition: Rotisserie glass doors, when they exist, are not considered as working surfaces and consequently they shall meet requirements of EN 203-1:2

31、005+A1:2008, 6.3.2.2.2, i.e. 95 K. When these requirements are not met, rotisserie glass doors shall wear a marking of the form of the standardized symbol described in EN ISO 7010, (W017) relating to hot surfaces. This marking shall have a base of at least 15 mm. 7.4.2.2 Protection against risk of f

32、ire Addition: Add the following 3rd paragraph: An additional measuring panel corresponding to the dimensions of the appliances front is placed in front of the appliance at the distance indicated in the installation instructions. 7.4.2.2.101 Temperature of the receptacle for cooking juices and fats I

33、f applicable, the receptacle is filled with water according to the instructions. The test is carried out by the receptacle being filled up to one third of its remaining volume with sunflower oil. The temperature is measured at the centre of the volume of oil. BS EN 203-2-7:2014EN 203-2-7:2014 (E) 6

34、7.5.1.1 Thermoelectric flame cut-off device Modification: Paragraphs 4 and 5 are replaced with the following two paragraphs: The test is carried out with every burner in function. The general gas supply is shut off after 1 h. The extinction delay time is measured between the moment when the ignition

35、 burner/pilot and burners are intentionally extinguished by cutting off the gas supply and the moment when, after immediately turning on again, the gas supply is cut off by the action of the last acting safety device. 7.6.2.1.101 General test conditions For appliances subject of this European Standa

36、rd, the combustion tests are carried out under conditions of EN 203-1:2005+A1:2008, 7.6.1 and 7.6.2 with a sampling probe similar to those described in Figure 6 or Figure 7, grill pan in place. For appliances fitted with door(s) the sampling is carried out with the door(s) closed. 7.8.1 Stability an

37、d mechanical safety Addition: The test on the plane at an angle of 10 is carried out with the doors open even if they are lockable. Firstly, it is ensured that the appliance is empty. Then, the accessories (spits, grill pans, etc.) are installed in the most unfavourable position of use without load.

38、 Finally, they are loaded according to the maximum load stated in the instructions. The appliance is then returned to the horizontal position and the stability of each grill pan is checked putting the loaded spit according to the maximum load indicated in the instructions in the most unfavourable po

39、sition. 9.3.2 Instructions for use and maintenance Addition: A paragraph shall be introduced in the instructions relating to a systematic checking and cleaning of the cooking zone and particularly of grill pans and receptacles before lighting to avoid the risk of fire. The instructions shall draw at

40、tention to the minimum distances to be respected between the front of the appliance and any combustible material. The instructions shall state the maximum load to be respected for the loading of accessories. BS EN 203-2-7:2014EN 203-2-7:2014 (E) 7 Annex ZA (informative) Relationship between this Eur

41、opean Standard and the Essential Requirements of EU Directive 2009/142/EC This European Standard has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association to provide one means of conforming to Essential Requirements of the New Approach Directiv

42、e 2009/142/EC. Once this standard is cited in the Official Journal of the European Union under that Directive and has been implemented as a national standard in at least one Member State, compliance with the normative clauses of this standard given in Table ZA.1 confers, within the limits of the sco

43、pe of this standard, a presumption of conformity with the corresponding Essential Requirements of that Directive and associated EFTA regulations. Table ZA.1 Correspondence between this European Standard and Directive 2009/142/EC Essential requirements (ERs) of EU Directive 2009/142/EC Object Clauses

44、 of this EN, requirements of EN 203-2-7 which complement those of EN 203-1 Qualifying remarks /notes 1 Annex I General conditions 1.1 Operating safety 5.3.1.101 1.2 Marking and instructions Instructions for installer Instructions for user Warnings Official languages 1.2.1 Information for technical i

45、nstructions 1.2.2 Contents of the instructions for use and maintenance 9.3.2 1.2.3 Marking on appliances and packaging 1.3 Fittings 2 Materials 2.1 Characteristics 2.2 Guarantee 3 Design and construction 5.3.2 3.1 General 5.3.1.101, 5.3.102 3.1.1 Stress resistance 3.1.2 Condensation BS EN 203-2-7:20

46、14EN 203-2-7:2014 (E) 8 Essential requirements (ERs) of EU Directive 2009/142/EC Object Clauses of this EN, requirements of EN 203-2-7 which complement those of EN 203-1 Qualifying remarks /notes 3.1.3 Risks of explosion 3.1.4 Penetration by air and water “Water penetration” not applicable 3.1.5 Aux

47、iliary energy normal fluctuation 3.1.6 Auxiliary energy abnormal fluctuation 3.1.7 Electrical hazards 3.1.8 Pressurised parts 3.1.9 Safety device failure; - flame supervision device - shut off device - gas governor - shut off components - regulating and limiting device 3.1.10 Safety/adjustment 3.1.1

48、1 Protection of parts adjusted by the manufacturer 3.1.12 Marking of control levers 3.2 Release of unburnt gas 3.2.1 Risk of gas leak 3.2.2 Risk of accumulation in appliance 3.2.3 Risk of accumulation in room 3.3 Ignition 3.4 Combustion 3.4.1 Flame stability Concentration of harmful substances in co

49、mbustion products 3.4.2 Release of combustion products 7.6.2.1.101 3.4.3 Release of combustion products in room (for appliance connected to a flue, with abnormal draught) BS EN 203-2-7:2014EN 203-2-7:2014 (E) 9 Essential requirements (ERs) of EU Directive 2009/142/EC Object Clauses of this EN, requirements of EN 203-2-7 which complement those of EN 203-1 Qualifying remarks /notes 3.4.4 CO limit in room (heating appliance and water heater not connected) Not applicable 3.5 Rational use of energy Not covered 3.6 Temperature