BS EN 203-3-2009 Gas heated catering equipment - Part 3 Materials and parts in contact with food and other sanitary aspects《燃气炊具 第3部分 接触食物和其他卫生方面的材料和部件》.pdf

《BS EN 203-3-2009 Gas heated catering equipment - Part 3 Materials and parts in contact with food and other sanitary aspects《燃气炊具 第3部分 接触食物和其他卫生方面的材料和部件》.pdf》由会员分享，可在线阅读，更多相关《BS EN 203-3-2009 Gas heated catering equipment - Part 3 Materials and parts in contact with food and other sanitary aspects《燃气炊具 第3部分 接触食物和其他卫生方面的材料和部件》.pdf（14页珍藏版）》请在麦多课文档分享上搜索。

1、BS EN 203-3:2009ICS 97.040.20NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDGas heated cateringequipmentPart 3: Materials and parts in contactwith food and other sanitary aspectsThis British Standardwas published under theauthority of the StandardsPolicy and St

2、rategyCommittee on 30 June2009. BSI 2009ISBN 978 0 580 59529 5Amendments/corrigenda issued since publicationDate CommentsBS EN 203-3:2009National forewordThis British Standard is the UK implementation of EN 203-3:2009.The UK participation in its preparation was entrusted to TechnicalCommittee GSE/19

3、, Catering equipment (gas).A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users are responsible for its correct application.Compliance with a British Standard can

4、not confer immunityfrom legal obligations.BS EN 203-3:2009EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-3June 2009ICS 97.040.20English VersionGas heated catering equipment - Part 3: Materials and parts incontact with food and other sanitary aspectsAppareils de cuisine professionnelle utilisa

5、nt lescombustibles gazeux - Partie 3: Matriaux et parties encontact avec les denres alimentaires et autres aspectssanitairesGrokchengerte fr gasfrmige Brennstoff - Teil 3:Materialien und Bauteile in Kontakt mit Lebensmitteln undsonstige hygienische AspekteThis European Standard was approved by CEN o

6、n 24 April 2009.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

7、 obtained on application to the CEN 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 CEN Man

8、agement Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norw

9、ay, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and b

10、y any means reservedworldwide for CEN national Members.Ref. No. EN 203-3:2009: EBS EN 203-3:2009EN 203-3:2009 (E) 2 Contents Page Foreword 31 Scope 42 Normative references 43 Definitions 44 Materials of construction 45 Constructional requirements 55.1 Food zone .55.1.1 Angles and corners .55.1.2 Con

11、nection of internal surfaces .65.1.3 Surface assembly 65.1.4 Surface overlapping 65.2 Splash zone 85.3 Non food zone 85.3.1 Wall mounted or floor standing appliances 85.3.2 Appliances put on a table .95.3.3 Control panel 9Annex ZA (informative) Relationship between this European Standard and the Ess

12、ential Requirements of EU Directive 90/396/EEC . 11BS EN 203-3:2009EN 203-3:2009 (E) 3 Foreword This document (EN 203-3:2009) 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

13、 given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by December 2009, and conflicting national standards shall be withdrawn at the latest by June 2010. Attention is drawn to the possibility that some of the elements of this document m

14、ay 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 has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essential requirements of

15、EC Directive(s). For relationship with EC Directive(s), see informative Annex ZA, which is an integral part of this document. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Bel

16、gium, Bulgaria, 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 the United Kingdom. BS EN 203-3:2009E

17、N 203-3:2009 (E) 4 1 Scope This part 3 of EN 203 applies to all appliances covered by EN 203-1:2005 and related part 2. It has been written in order to specify the requirements concerning the hygiene aspects of large kitchen appliances using gaseous fuels, so as to eliminate or minimise the risk of

18、contagion, infection, illness or injury arising from the consumption of contaminated food. 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 editio

19、n of the referenced document (including any amendments) applies. N/A 3 Definitions 3.1 food zone surface of the appliance in direct contact with food and/or from which food and/or other products may emanate, drip, diffuse and/or splash back onto the food 3.2 splash zone surface on which food may spl

20、ash or flow along under intended conditions of use and does not return onto the food or cooking chamber 3.3 non food zone any area other than those specified above 3.4 corrosion resistant material material resistant to normally occurring action of chemical or electrochemical nature; it includes food

21、 processing, cleaning and disinfection according to the instructions for use 3.5 non absorbent material material which, under intended conditions of use, does not retain substances with which it comes into contact so that it has no adverse influence on food 3.6 non toxic material material which does

22、 not produce or release substances injurious to health under intended conditions of use 4 Materials of construction The type and surface conditions of materials likely to come into contact with food shall be such that they do not contaminate or spoil the food. In addition to the general requirements

23、 under intended conditions of use, the materials used for food zone and splash zone shall be: BS EN 203-3:2009EN 203-3:2009 (E) 5 corrosion resistant; non toxic; non absorbent (except when technically or functionally unavoidable). Also the materials shall: not transfer undesirable odours, colours or

24、 taints to the food; not contaminate the food or have any adverse influence on the food. 5 Constructional requirements 5.1 Food zone 5.1.1 Angles and corners Internal angles and corners of the food zone shall be constructed in such a way as to be easily and properly cleaned. The junction between the

25、 lower parts and the vertical sides shall be constructed with a radius more than or equal to 3,5 mm (see Figure 1) or with two angles equal to 135 2. Dimensions in millimetres Figure 1 - Internal angles and corners An internal corner formed by the intersection of these planes shall have either two i

26、ntersections with a minimum radius of 3,5 mm or with an angle of more than or equal to 135 and the third intersection shall have a minimum radius of 7 mm. The dimension between the two bends shall be equal to or greater than 7 mm (see Figure 2). Dimensions in millimetres Figure 2 Intersection of two

27、 planes BS EN 203-3:2009EN 203-3:2009 (E) 6 The junction between the upper parts and vertical sides may be constructed with an angle of 90 without any particular requirement for the radius. 5.1.2 Connection of internal surfaces Assemblies shall be designed in such a way as to reduce projections, edg

28、es and recesses to a minimum. They shall preferably be made by welding or continuous bonding. Screws, screw-heads and rivets shall not be used except where technically unavoidable. If screws are used, the screw thread shall not project by more than one and a half threads, if the screw-heads are appa

29、rent they shall comply with Figure 7. 5.1.3 Surface assembly Assembled surfaces are considered joined: either by continuous weld (see Figure 3); or Food Zone Figure 3 Assembly by continuous weld by continuous bonding and flush joint (see Figure 4). Food Zone Figure 4 Assembly by continuous bonding a

30、nd flush joint 5.1.4 Surface overlapping Assemblies may be made by the overlapping of sheet, in which case the assembled surfaces shall be joined to each other: either by a continuous weld: the upper surfaces shall overlap the lower surfaces in direction of liquid flow. The end of the overlapping an

31、d the corner shall be separated with a distance h more than or equal to 30 mm. The overlapping shall not provide a horizontal projection of a depth greater than 1,5 mm (see Figure 5). BS EN 203-3:2009EN 203-3:2009 (E) 7 Dimensions in millimetres Key 1 Food Area Figure 5 - Assembly by continuous weld

32、 or by non welded assembly: when the overall thickness of the overlapping part joint is more than 1,5 mm, the upper part shall be chamfered in order to reduce the thickness d to less than or equal to 1,5 mm (see Figure 6). Dimensions in millimetres Key 1 Food Area Figure 6 Non welded assembly BS EN

33、203-3:2009EN 203-3:2009 (E) 8 5.2 Splash zone The splash zone shall be designed so as to avoid the accumulation of dirt in recesses. The allowed screws are given in Figure 7. Key 1 Round head rivet 2 Slotted oval head screw 3 Slotted raised countersunk screw 4 Slotted countersunk screw 5 Hexagon hea

34、d bolt A Allowed screw B Tolerated screw Figure 7 Allowed screws 5.3 Non food zone 5.3.1 Wall mounted or floor standing appliances 5.3.1.1 Non mobile appliances Appliances shall be: - either put on the ground with interposition of a continuous and tight seal, the instructions for installation specif

35、ying the jointing procedure; or - provide a height of at least 150 mm between the horizontal base of the appliance and the ground. This distance may be reduced to 100 mm if the depth of the space to be cleaned is less than 650 mm. Those requirements are not applicable to appliances of which the mass

36、 is less than 18 kg or for appliances between 18 kg and 36 kg with handling means. If the appliance is fitted with feet, those shall be designed so as not to provide a dirt accumulation zone. Threads of feet screws or jacks shall not be exposed. The concentric clearance between the smooth part of th

37、e screw and the sheath shall be less than or equal to 1 mm. A distance greater than or equal to 20 mm, when the screw jack is closed, shall be obtained between the lower part of the sheath and the ground. Where the supporting part of the adjustment screw is of a diameter greater than those of its cy

38、linder part, the height of the supporting part shall be less than or equal to 7 mm and the radius of the junction between the supporting part and the cylinder part shall be greater than 3,5 mm or have 2 junction angles of at least 135. If BS EN 203-3:2009EN 203-3:2009 (E) 9 the feet surface is great

39、er than 1 dm, the feet surface shall be considered as put on the ground (with interposition of a seal). 5.3.1.2 Mobile appliances Systems allowing mobility will be easily cleanable. If the appliance is fitted with castors, the design shall be such as to facilitate cleaning. In particular, the distan

40、ce between the hoop and the screed shall be at least 6 mm. The finish of the screw shall be flush. The hoop shall be smooth. The braking system shall be designed so as to avoid crevices. The careenage surface shall be reduced to the minimum. 5.3.2 Appliances put on a table If the appliance is fitted

41、 with feet requirements applicable to feet described in 5.3.1.1 shall be met. Furthermore the minimum height of the feet H is function of the distance of accessibility P given in Table 1: Table 1 Minimum height of feet P Hmm mm 650 75 650 150 Those requirements are not applicable to appliances of wh

42、ich the mass is less than 18 kg or for appliances between 18 kg and 36 kg with handling means. 5.3.3 Control panel The control panel shall be located in the non-food zone and be accessible for cleaning as required. The distance L between two control panel components shall be greater than or equal to

43、: - 20 mm; - 12,5 mm if their height h is less than or equal to 8 mm. If the above requirements cannot be complied with, controls shall be protected by cap. Those configurations are described in Figure 8. The above requirements are not applicable if the control panel components are easily removable

44、and can be cleaned after removing. BS EN 203-3:2009EN 203-3:2009 (E) 10 Figure 8 Distances and protection cap for control panel components BS EN 203-3:2009EN 203-3:2009 (E) 11 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 90/396/EEC

45、 This European Standard has been prepared under a mandate given to CEN by the European Commissionand the European Free Trade Association to provide a means of conforming to Essential Requirements of the New Approach Directive 90/396/EEC. Once this standard is cited in the Official Journal of the Eur

46、opean Communities 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 scope of this standard, a presumption of conformity with the corresponding

47、 Essential Requirements of that Directive and associated EFTA regulations. Table ZA 1 Correspondence between this European Standard and Directive 90/396/EEC Relevant Clauses Essential requirement Subject 4 3.7 Foodstuffs and water used for sanitary purposes 5.1 1.1 Operating safetyWARNING Other requ

48、irements and other EU Directives may be applicable to the product(s) falling within the scope of this standard. BS EN203-3:2009BSI GroupHeadquarters 389Chiswick High Road,London, W4 4AL, UKTel +44 (0)20 8996 9001Fax +44 (0)20 8996 - British Standards InstitutionBSI is the independent national body

49、responsible for preparing BritishStandards. It presents the UK view on standards in Europe and at theinternational level. It is incorporated by Royal Charter.RevisionsBritish Standards are updated by amendment or revision. Users of BritishStandards should make sure that they possess the latest amendments oreditions.It is the constant aim of BSI to improve the quality of our products and services.We would be grateful if anyone finding