DIN EN 203-2-1-2015 Gas heated catering equipment - Part 2-1 Specific requirements - Open burners and wok burners German version EN 203-2-1 2014《燃气炊事用具 第2-1部分 特殊要求 敞口燃烧器和镬燃烧器 德文版本E.pdf

《DIN EN 203-2-1-2015 Gas heated catering equipment - Part 2-1 Specific requirements - Open burners and wok burners German version EN 203-2-1 2014《燃气炊事用具 第2-1部分 特殊要求 敞口燃烧器和镬燃烧器 德文版本E.pdf》由会员分享，可在线阅读，更多相关《DIN EN 203-2-1-2015 Gas heated catering equipment - Part 2-1 Specific requirements - Open burners and wok burners German version EN 203-2-1 2014《燃气炊事用具 第2-1部分 特殊要求 敞口燃烧器和镬燃烧器 德文版本E.pdf（38页珍藏版）》请在麦多课文档分享上搜索。

1、April 2015 Translation by DIN-Sprachendienst.English price group 16No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS

2、97.040.20!%B3e“2311666www.din.deDDIN EN 203-2-1Gas heated catering equipment Part 2-1: Specific requirements Open burners and wok burners;English version EN 203-2-1:2014,English translation of DIN EN 203-2-1:2015-04Grokchengerte fr gasfrmige Brennstoffe Teil 2-1: Spezifische Anforderungen Offene Bre

3、nner und Wok-Brenner;Englische Fassung EN 203-2-1:2014,Englische bersetzung von DIN EN 203-2-1:2015-04Appareils de cuisson professionnelle utilisant les combustibles gazeux Partie 2-1: Exigences particulires Brleurs dcouverts et woks;Version anglaise EN 203-2-1:2014,Traduction anglaise de DIN EN 203

4、-2-1:2015-04SupersedesDIN EN 203-2-1:2006-02See start of applicationwww.beuth.deIn case of doubt, the German-language original shall be considered authoritative.Document comprises 38 pages04.15 DIN EN 203-2-1:2015-04 2 A comma is used as the decimal marker. Start of application The start of applicat

5、ion of this standard is 2015-04-01. DIN EN 203-2-1:2006-02 may be used in parallel until 2016-06-30. National foreword This standard includes safety requirements. This document (EN 203-2-1:2014) has been prepared by Technical Committee CEN/TC 106 “Large kitchen appliances using gaseous fuels” (Secre

6、tariat: AFNOR, France). The responsible German body involved in its preparation was the DIN-Normenausschuss Heiz-, Koch- und Wrmgert (DIN Standards Committee Heating and Cooking Equipment), Working Committee NA 040-05-01 AA Gasbeheizte Grokchengerte Deutscher Spiegelausschuss CEN/TC 106 Gasbeheizte

7、Grokchengerte. This standard is part of the DIN EN 203 standards series Gas heated catering equipment and applies in conjunction with DIN EN 203-1, General safety rules. Specific requirements for open burners and wok burners are outlined in this standard. DIN EN 203-2 Large kitchen appliances using

8、gaseous fuels consists of the following parts: Part 2-1: Specific requirements Open burners and wok burners Part 2-2: Specific requirements Ovens Part 2-3: Specific requirements Boiling pans Part 2-4: Specific requirements Fryers Part 2-6: Specific requirements Hot water heaters for beverage Part 2-

9、7: Specific requirements Salamanders and rotisseries Part 2-8: Specific requirements Frying pans and paella pans Part 2-9: Specific requirements Solid tops, warming plates and griddles Part 2-10: Specific requirements Chargrills Part 2-11: Specific requirements Pasta cookers DIN EN 203-3, Materials

10、and parts in contact with food and other sanitary aspects DIN EN 203-2-1:2015-04 3 Amendments This standard differs from DIN EN 203-2-1:2006-02 as follows: a) in Subclause 3.3.2.103, the definition of wok burner has been modified; b) Subclause 7.1.5.3 “Conditions of supply and adjustment of the appl

11、iances” has been modified; c) Subclause 7.4.2 “Limit temperatures” has been extended to include a new Subclause 7.4.2.1 “General”; d) in Tables 101, 102 and 103, a pan of 60 cm internal diameter has been added; e) in Subclause 7.6.2.5 (7.6.2.103), the adjustment of the sequential function control ha

12、s been modified; f) the test in Subclause 7.6.2.104 “Abnormal use reasonably foreseeable” has been modified (nominal heat output has been replaced by minimum heat output). Previous editions DIN 3363: 1979-07 DIN EN 203-2: 1995-03 DIN EN 203-2-3: 2006-02 DIN EN 203-2-1:2015-04 4 This page is intentio

13、nally blank EN 203-2-1December 2014 ICS 97.040.20 Supersedes EN 203-2-1:2005English Version Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-1: Exigences particulires - Brl

14、eurs dcouverts et woks Grokchengerte fr gasfrmige Brennstoffe - Teil 2-1: Spezifische Anforderungen - Offene Brenner und Wok-Brenner This European Standard was approved by CEN on 8 November 2014. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions

15、 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 t

16、hree 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

17、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

18、, Spain, Sweden, Switzerland, Turkey andUnited Kingdom. 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 203-2-1:2014 EEUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT

19、 EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGEUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-2-1:2014 (E) 2 Contents PageForeword 5 1 Scope 6 2 Normative references 6 3 Terms and definitions .6 4 Classification 6 5 Constructional requirements 6 5.1 General 6 5.1.1 Conversion to diffe

20、rent gases 6 5.1.2 Materials and methods of construction 7 5.1.3 Use, cleaning and maintenance .7 5.1.4 Gas connections 7 5.1.5 Soundness 7 5.1.6 Supply of combustion air and evacuation of combustion products 7 5.1.7 Flame visibility .7 5.1.8 Electrical safety7 5.1.9 Construction requirements for ga

21、s cylinder compartment .8 5.2 Particular requirements for components in the gas circuit 8 5.2.1 General 8 5.2.2 Gas rate control and shut-off device .8 5.2.3 Auxiliary equipment 8 5.2.4 Burners .8 5.2.5 Gas rate adjusters9 5.3 Particular requirements 9 5.3.1 Food spillage 9 5.3.2 Stability and mecha

22、nical safety .9 6 Performance requirements .9 6.1 Soundness 9 6.1.1 Soundness of the gas circuit 9 6.1.2 Soundness of combustion product circuit of type B appliances .9 6.2 Obtaining the gas rate .9 6.2.1 Nominal heat input (Qn) .9 6.2.2 Full calorific rate 9 6.2.3 Reduced heat input9 6.2.4 Ignition

23、 burner heat input .9 6.3 Safety of operation . 10 6.3.1 Burners 10 6.3.2 Temperature limits 10 6.3.3 Ignition cross-lighting - flame stability 10 6.3.4 Combustion products safety devices for type B11BSappliances . 10 6.3.5 Pre-purge . 11 6.4 Influence of burners on each other. 11 6.5 Auxiliary equi

24、pment . 11 6.5.1 Flame shut off device . 11 6.5.2 Ignition device . 11 6.6 Air proving device. 11 6.6.1 General . 11 6.6.2 Supervision of the combustion air or combustion products rate . 11 6.6.3 Supervision of the combustion air pressure or combustion products pressure 12 6.6.4 Air/gas ratio contro

25、ls 12 6.7 Combustion . 12 6.7.1 All appliances (in calm air) 12 6.7.2 Special conditions 12 DIN EN 203-2-1:2015-04EN 203-2-1:2014 (E) 3 6.7.101 Abnormal use reasonably foreseeable 12 6.8 Particular requirements 12 6.8.1 Stability and mechanical safety . 12 6.8.2 Pressurized parts . 12 6.8.3 Lack of

26、heat-bearing fluid . 12 6.9 Auxiliary energy . 12 6.9.1 General 12 6.9.2 Electrical energy fluctuation 12 6.9.3 Other auxiliary energy . 12 6.10 Rational use of energy 12 6.10.101 Open burners 13 6.11 Operating requirements - Temperature of the LPG cylinder and its compartment 13 6.11.1 Temperature

27、of the walls of the compartment . 13 6.11.2 Temperature of the LPG cylinder . 13 7 Test conditions 13 7.1 General 13 7.1.1 Characteristics of the test gases . 13 7.1.2 Requirements for making up test gases . 13 7.1.3 Test room . 13 7.1.4 Preparation of the appliance 13 7.1.5 Practical method of test

28、 13 7.1.6 Test pressures . 13 7.1.7 Carrying out the tests 13 7.2 Soundness . 14 7.2.1 Soundness of the gas circuit . 14 7.2.2 Soundness of the combustion circuit and correct evacuation of the combustion products for type B appliances 14 7.3 Obtaining gas rates . 14 7.3.1 General 14 7.3.2 Nominal he

29、at input 14 7.3.3 Full rate . 14 7.3.4 Reduced rate 15 7.4 Operational safety . 15 7.4.1 Burners . 15 7.4.2 Limit temperatures 15 7.4.3 Ignition - cross- lighting - flame stability 15 7.5 Auxiliary equipment 17 7.5.1 Flame shut off device 17 7.5.2 Ignition device 17 7.6 Combustion 17 7.6.1 General 1

30、7 7.6.2 Tests carried out under normal conditions 17 7.6.3 Specific test for type B appliances 21 7.6.4 Test with sooting limit gas 21 7.7 Air-proving device . 21 7.7.1 General 21 7.7.2 Supervision of the combustion air or the combustion products rate 21 7.7.3 Supervision of the combustion air or th

31、e combustion products pressure . 22 7.8 Special tests . 22 7.8.1 Stability and mechanical safety . 22 7.8.2 Pressurized parts . 22 7.8.3 Lack of heat bearing fluid . 22 7.8.101 Spillage 22 7.9 Test method - Overheating of the LPG cylinder and its compartment 22 7.101 Rational use of energy 22 7.101.

32、1 General 22 7.101.2 Test. 23 8 Designation 24 9 Marking and instructions 24 DIN EN 203-2-1:2015-04EN 203-2-1:2014 (E) 4 9.1 General . 24 9.2 Marking on the appliance . 24 9.2.1 Data plates and labels 24 9.2.2 Other marking on the appliance 24 9.3 Instructions . 24 9.3.1 General . 24 9.3.2 Instructi

33、ons for use and maintenance 24 9.3.3 Instructions for installation and adjustment 24 9.3.4 Instructions for conversion to different gases 24 9.4 Packaging 24 Annex A (informative) National situations . 27 Annex B (normative) Use of symbols on appliances and packaging . 28 Annex C (informative) Trili

34、ngual list of appliances in the scope of EN 203-1 and corresponding Part 2 29 Annex D (normative) Non pneumatic air/gas control devices . 30 Annex E (informative) Composition of the gas circuit 31 Annex ZA (informative) Clauses of this European Standard EN 203-2-1 addressing essential requirements o

35、r other provisions of EU Directives. . 32 DIN EN 203-2-1:2015-04EN 203-2-1:2014 (E) 5 ForewordThis document (EN 203-2-1:2014) 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 Standard shall be

36、 given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by June 2015 and conflicting national standards shall be withdrawn at the latest by June 2016. Attention is drawn to the possibility that some of the elements of this document may be

37、 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 203-2-1:2005. The technical changes in comparison to the previous edition are: modification of the definition of wok burner in 3.3.2.103; modific

38、ation of the text in 7.1.5.3 Conditions of supply and adjustment of the appliances; addition of a general subclause on 7.4.2 Limit temperatures; addition of a pan of 60 cm internal diameter in tables 101, 102 and 103; modification in 7.6.2.5 (7.6.2.103) of the adjustment of the sequential function c

39、ontrol; modification of the test in 7.6.2.104 “abnormal use reasonably foreseeable” (nominal heat output replaced by minimum heat output). This European Standard specifies the safety and rational use of energy requirements for open and wok burners. This European Standard has to be used in conjunctio

40、n with EN 203-1 “Gas Heated Catering Equipment Part 1: General 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 Commercial Gas Heated Open and Non- Enclosed Burners. Enclosed and solid tops are co

41、vered by EN 203-2-9. Subclauses and Figures which are additional to those in EN 203-1 are numbered starting with 101. 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

42、). For relationship with EU 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, Belgium, Bulgaria

43、, 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

44、 and the United Kingdom. DIN EN 203-2-1:2015-04EN 203-2-1:2014 (E) 6 1 Scope Scope is applicable with the following addition: This European Standard specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of atmospheric co

45、mmercial gas heated open burners, non-enclosed covered burners. It also states test methods to check those characteristics. 2 Normative references Normative references are applicable with the following addition: EN 203-1:2014, Gas heated catering equipment - Part 1: General safety rules EN 631-1, Ma

46、terials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of containers 3 Terms and definitions Terms and definitions are applicable with the following addition: 3.3.2.101 open burner hot plate burner for which the pan is heated directly by the flame and the products

47、 of combustion are evacuated directly to atmosphere without following a specific way 3.3.2.102 non enclosed covered burner burner for which the pan or the foodstuffs being heated is screened from direct flame contact by the interposition of a surface on which they rest and where all products of comb

48、ustion are evacuated directly to the atmosphere (e.g. around the periphery of the plate) and the burner is designed so that partial visibility of the flame is possible in normal operation EXAMPLE A non-enclosed burner may be: permanent, i.e. designed to be used only with the plate in position; dual

49、purpose, i.e. designed so that it may also be used as an open burner after removal of the removable plate. 3.3.2.103 wok burner open burner for which the environment and in particular the supports to accept a large bowl-shaped cooking pan which dimensions are stated in the operating instructions 3.3.101 working surface surface on which the pans rest or the food is handled as well as the top horizontal surf