BS EN 16754-2016 Artisan Gelato and ice cream machinery Performance characteristics and energy consumption《手工意式冰激凌和美式冰激凌机械 性能特性和能耗》.pdf

《BS EN 16754-2016 Artisan Gelato and ice cream machinery Performance characteristics and energy consumption《手工意式冰激凌和美式冰激凌机械 性能特性和能耗》.pdf》由会员分享，可在线阅读，更多相关《BS EN 16754-2016 Artisan Gelato and ice cream machinery Performance characteristics and energy consumption《手工意式冰激凌和美式冰激凌机械 性能特性和能耗》.pdf（16页珍藏版）》请在麦多课文档分享上搜索。

1、BSI Standards PublicationBS EN 16754:2016Artisan Gelato and ice creammachinery Performancecharacteristics and energyconsumptionBS EN 16754:2016 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 16754:2016.The UK participation in its preparation was entrusted to Te

2、chnical Committee RHE/19, Commercial refrigerated food cabinets (cold room and display cases).A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsib

3、le for its correct application. The British Standards Institution 2016.Published by BSI Standards Limited 2016ISBN 978 0 580 86475 9 ICS 27.010; 67.260 Compliance with a British Standard cannot confer immunity from legal obligations.This British Standard was published under the authority of the Stan

4、dards Policy and Strategy Committee on 29 February 2016.Amendments/corrigenda issued since publicationDate T e x t a f f e c t e dBS EN 16754:2016EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16754 January 2016 ICS 27.010; 67.260 English Version Artisan Gelato and ice cream machinery - Perfor

5、mance characteristics and energy consumption Machines glace artisanale et crme glace - Caractristiques de performance et consommation dnergie Maschinen fr handwerklich hergestelltes Eis und Speiseeis - Bestimmung von Leistungsmerkmalen und Energieaufnahme This European Standard was approved by CEN o

6、n 21 November 2015. 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

7、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 notifie

8、d 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, Icela

9、nd, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey andUnited Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Managem

10、ent Centre: Avenue Marnix 17, B-1000 Brussels 2016 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16754:2016 EBS EN 16754:2016EN 16754:2016 (E) 2 Contents Page European foreword . 3 1 Scope 4 2 Normative references 4 3 Terms and d

11、efinitions . 4 4 Performance characteristics . 6 4.1 Loading of pasteurizer and cream cooker . 6 4.2 Loading of batch freezer . 6 4.3 Loading of combined machine 6 4.4 Product temperature/Extrusion temperature . 7 4.5 Overrun . 7 5 Energy consumption test 7 5.1 Test room . 7 5.1.1 General design, wa

12、lls, floor and radiant heat . 7 5.1.2 Thermal characteristics 7 5.2 Apparatus . 8 5.3 Ambient temperature and humidity 8 5.4 Installation 8 5.5 Test cycle 8 5.5.1 Pasteurizing Test Cycle . 8 5.5.2 Freezing Test Cycle . 9 5.5.3 Combined machine test cycle 9 5.5.4 Ageing Test Cycle . 9 5.5.5 Product t

13、emperature/Extrusion temperature . 9 5.5.6 Overrun determination 10 5.6 Determination of energy consumption 10 5.7 Water consumption test 10 5.8 Operating time calculation . 10 6 Reference test mix . 10 7 Test report 11 BS EN 16754:2016EN 16754:2016 (E) 3 European foreword This document (EN 16754:20

14、16) has been prepared by Technical Committee CEN/TC 44 “Commercial refrigerated cabinets, Commercial and Professional Refrigerating Appliances and Systems, Performance and Energy Consumption”, the secretariat of which is held by UNI. This European Standard shall be given the status of a national sta

15、ndard, either by publication of an identical text or by endorsement, at the latest by July 2016, and conflicting national standards shall be withdrawn at the latest by July 2016. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN

16、 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. According to the CEN-CENELEC Internal Regulations, the national standards orga

17、nizations 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, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg,

18、 Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 16754:2016EN 16754:2016 (E) 4 1 Scope This European Standard specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream an

19、d similar frozen desserts. It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix. This European Standard applies to professional machines having a maximum capacity of 400 l, for thermal-treatment of Ar

20、tisan Gelato, ice cream and similar frozen desserts listed as follows: pasteurizers; ageing vats; cream cookers; batch freezers; combined machines. The machine can be factory assembled or field connected to a remote condensing unit. The machine can include separate remote refrigeration systems for t

21、he frozen product and fresh mix and can be either air-cooled or water-cooled. 2 Normative references Not applicable. 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 compression type machines machines where the cooling is performed by means of

22、 a refrigerant liquid at low pressure in a heat exchanger (evaporator), the steam thus formed becomes a liquid by a mechanical compression higher pressure and cooling in another heat exchanger (condenser) 3.2 condenser heat exchanger in which after compression, the vaporized refrigerant is liquefied

23、, giving off heat to external cooling system 3.3 evaporator heat exchanger in which, after the reduction of pressure, the refrigerant is vaporized by absorbing heat from the medium which is cooled BS EN 16754:2016EN 16754:2016 (E) 5 3.4 condensing unit system assembled in factory to run part of the

24、refrigeration cycle (compression and condensation), including one or more refrigerant compressors, condensers, liquid tanks, piping systems and ancillary equipment assembled on a common basis 3.5 pasteurization cycle cycle during which test mix is heated for a time fixed to different type of pasteur

25、ization and then immediately cooled to conservation temperature, to avoid the bacterias development 3.6 conservation temperature temperature below which the text mixture shall be kept 3.7 product temperature/extrusion temperature temperature of the frozen product immediately after extrusion 3.8 norm

26、al load load obtained when the machine is operating at ambient temperature at climate class declared by the manufacturer using the test mixture in the quantity and at the temperature specified by this standard 3.9 overrun percentage increase in volume due to the addition of air to frozen product who

27、se calculation is the ratio between the liquid mix and the drawn frozen product 3.10 reference test mix mix specifically prepared for testing 3.11 frozen product product obtained after freezing test cycle of the reference test mix 3.12 climate class range of ambient temperature in which the machines

28、 are intended to be used 3.13 time of cycle time required by the machine to complete the foreseen cycle 3.14 artisan gelato self-made frozen dessert 3.15 pasteurizer machine used for mixing, heating, cooling ingredients in order to produce and store the mix for artisan gelato BS EN 16754:2016EN 1675

29、4:2016 (E) 6 3.16 ageing vat machine used for the storage and ageing the mix for artisan gelato 3.17 cream cooker pasteurizer intended for use with liquid and thick products 3.18 batch freezer non continuous operating machine used to freeze the mix incorporating air to produce artisan gelato 3.19 co

30、mbined machine machine combining two or more functions of pasteurizer, ageing vat, cream cooker, batch freezer 4 Performance characteristics 4.1 Loading of pasteurizer and cream cooker The machines shall operate at ambient temperature (see 5.3). The pasteurization tank of the machines shall be loade

31、d with the maximum amount, expressed in kilogramme, indicated by the manufacturer with the reference test mix (see Clause 6) at 20 C 1 C. The machines shall be operated as long as necessary so that the reference test mix reaches the heating temperature expected (5.5.1) and shall then proceed to the

32、cooling cycle to the storage temperature 5 C. 4.2 Loading of batch freezer The machine shall operate at ambient temperature (see 5.3). The machine shall be loaded with the 75 % of the maximum amount, expressed in kilogramme, indicated by the manufacturer or with the average of the values min and max

33、 declared by the manufacturer with the reference test mix at a temperature of 5 C 1 C . The machine shall work the time required for the reference test mix reaches the temperature 20 % discharged Quantity 80 % of the Total Load 4.3 Loading of combined machine The machine shall operate at ambient tem

34、perature (see 5.3). The machine shall be loaded with the 75 % of the maximum amount, expressed in kilogramme, indicated by the manufacturer of the reference test mix (see Clause 6) at 20 C 1 C. The machines shall be operated as long as necessary so that the reference test mix reaches the heating tem

35、perature expected (5.5.4). The machine shall work the time required for the reference test mix reaches the temperature 20 % discharged Quantity 80 % of the Total Load 4.4 Product temperature/Extrusion temperature The extrusion temperature of the reference frozen mix (Clause 6) depends on the adjusti

36、ng and setting of the freezing equipment and is directly related to the characteristics of the final product. The extrusion temperature of the reference frozen mix (Clause 6) affects the energy consumption of the batch freezer and combined machines. 4.5 Overrun Generally, during the freezing, the te

37、st product (Clause 6) and air enter in the freezing chamber, where a beater assemblies scrapes ice crystals from the chamber walls and blends the air into the test mix. The overrun of the reference frozen mix (Clause 6) depends on the adjusting and setting of the freezing equipment and is directly r

38、elated to the characteristics of the final product. The overrun of the product obtained with the reference mix (Clause 6) affects the energy consumption of the batch freezer and combined machines. 5 Energy consumption test 5.1 Test room 5.1.1 General design, walls, floor and radiant heat The test ro

39、om shall be a parallelepiped space in which two of the opposite side walls, referred to as the discharge technical side wall and the return technical side wall, are designed to create an even, horizontal air flow within the test room. By convention, the distance separating these two technical side w

40、alls is referred to as the “length” of the test room. The minimum useful dimensions (length, width, height) of the test room shall be dependent on the overall dimensions (length, depth, height) of the machine to be tested. The ceiling and the two non-technical side walls of the room shall be thermal

41、ly insulated and shall be equipped with an inner metal skin. A minimum insulation level equivalent to 60 mm of rigid polyurethane foam = 0,03 W/(m K) should be used for the building of a new test room. The floor shall be made of concrete or of thermally equivalent material and/or shall be sufficient

42、ly insulated to ensure that external climatic conditions do not affect the floor temperature. 5.1.2 Thermal characteristics An experimental evaluation of the test-room performances shall be carried out minimum once per year. Air temperature measured at different points shall not deviate from the rat

43、ed temperature of the test-room by more than 2 K. The test room shall be capable of maintaining values of humidity within 5 units of the relative humidity percentage figures of the rated humidity of the test room temperature class at the specified measuring points. BS EN 16754:2016EN 16754:2016 (E)

44、8 The surface temperatures of the walls shall remain within a tolerance of 2 K in relation to the air temperature measured in the test room. The point for measurement of ambient temperature and relative humidity shall be midway along the length of the machine. 5.2 Apparatus All the following test ap

45、paratus shall be calibrated at least once every two years. 5.2.1 Balance, with a resolution of at least 2 g 5.2.2 Stop watch, with a 1 s resolution 5.2.3 Thermometer probe, capable of immersion with a resolution at least of 0,5 C 5.2.4 Watt-hour meter, for measuring the electrical energy consumption

46、, having a resolution of at least 10 Wh and a maximum uncertainty no greater than 1,5 % of the measured value for any demand greater than 100 W. For any demand less than 100 W, the meter shall have a resolution of at least 1 Wh and a maximum uncertainly no greater than 10 %. 5.2.5 Water meter having

47、 a resolution of 1 l. 5.2.6 Water pressure gauge having a resolution of 10 kPa. 5.3 Ambient temperature and humidity The ambient temperature in the test room shall be 22 C. Ambient temperatures shall be kept constant within 3 K both during the periods required for obtaining stable operating conditio

48、ns and during the tests. Unless otherwise specified, relative humidity shall not exceed 75 %. 5.4 Installation Install the machine in test room according to the manufacturers instructions. Machine placement from the walls of the test room shall be indicated in the test report. Connect the machine to

49、 a calibrated energy test meter. A voltage regulator may be required during tests if the voltage supply is not within 2,5 % of the manufacturers nameplate voltage. Confirm (while the machine compressor(s) are energized) that the supply voltage is within 2,5 % of the operating voltage specified by the manufacturer. Record the test voltage for each test and indicate the value in the test report. 5.5 Test cycle 5.5.1 Pasteurizing Test Cycle The pasteurization cycles of the reference test mix is the following: start from “Stop”