DIN EN 203-3-2009 Gas heated catering equipment - Part 3 Materials and parts in contact with food and other sanitary aspects English version of DIN EN 203-3 2009-10《气体加热餐饮设备 第3部分 与.pdf

《DIN EN 203-3-2009 Gas heated catering equipment - Part 3 Materials and parts in contact with food and other sanitary aspects English version of DIN EN 203-3 2009-10《气体加热餐饮设备 第3部分 与.pdf》由会员分享，可在线阅读，更多相关《DIN EN 203-3-2009 Gas heated catering equipment - Part 3 Materials and parts in contact with food and other sanitary aspects English version of DIN EN 203-3 2009-10《气体加热餐饮设备 第3部分 与.pdf（13页珍藏版）》请在麦多课文档分享上搜索。

1、October 2009DEUTSCHE NORM English price group 9No part of this standard 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 97.040.20!$Z);“1550624w

2、ww.din.deDDIN EN 203-3Gas heated catering equipment Part 3: Materials and parts in contact with food and other sanitaryaspectsEnglish version of DIN EN 203-3:2009-10Grokchengerte fr gasfrmige Brennstoffe Teil 3: Materialien und Bauteile in Kontakt mit Lebensmitteln und sonstige hygienischeAspekteEng

3、lische Fassung DIN EN 203-3:2009-10www.beuth.deDocument comprises pages13DIN EN 203-3:2009-10 Start of validity This standard takes effect on 1 October 2009. National foreword This standard includes safety requirements. This standard has been prepared by Technical Committee CEN/TC 106 “Large kitchen

4、 appliances using gaseous fuels” (Secretariat: AFNOR, France). The responsible German body involved in its preparation was the Normenausschuss Heiz-, Koch- und Wrmgert (Heating and Cooking Equipment Standards Committee), Technical Committee NA 040-05-01 AA Gasbeheizte Grokchengerte. This standard sp

5、ecifies the requirements concerning the hygiene aspects of large kitchen appliances using gaseous fuels, so as to eliminate or minimise the risk of contagion, infection, illness or injury arising from the consumption of contaminated food. 2 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 203-3

6、June 2009 ICS 97.040.20 English Version Gas heated catering equipment Part 3: Materials and parts in contact with food and other sanitary aspects Appareils de cuisson professionnelle utilisant les combustibles gazeux Partie 3: Matriaux et parties en contact avec les denres alimentaires et autres asp

7、ects sanitaires Grokchengerte fr gasfrmige Brennstoffe Teil 3: Materialien und Bauteile in Kontakt mit Lebensmitteln und sonstige hygienische Aspekte This European Standard was approved by CEN on 24 April 2009. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate

8、 the conditions for giving this EuropeanStandard 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 Management Centre or to any CEN member. This European Standard exist

9、s 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 Management Centre has the same status as theofficial versions. CEN members are the national standards bodi

10、es of Austria, Belgium, 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 United Kingdom. EUROP

11、EAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 203-3:2009: EEN 203-3:2009 (E

12、) 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 Connection of internal surfaces .65.1.3 Surface assembly 65.1.4 Surface overlapping 65.2 Splash zone 85.3 Non food

13、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 Essential Requirements of EU Directive 90/396/EEC . 11DIN EN 203-3:2009-10 EN 203-3:2009 (E) 3 Foreword This docume

14、nt (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 given the status of a national standard, either by publication of an identical text or by endorsement, at

15、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 may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or

16、 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 EC Directive(s). For relationship with EC Directive(s), see informative Annex ZA, which is an integral part

17、 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, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Icelan

18、d, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. DIN EN 203-3:2009-10 EN 203-3:2009 (E) 4 1 Scope This part 3 of EN 203 applies to all appliances covered by EN 203-1:2005 an

19、d 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 contagion, infection, illness or injury arising from the consumption of contaminated food. 2 Normative

20、 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 edition of the referenced document (including any amendments) applies. N/A 3 Definitions 3.1 food zone surfa

21、ce 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 splash or flow along under intended conditions of use and does not return onto the food or cooking chambe

22、r 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 processing, cleaning and disinfection according to the instructions for use 3.5 non absorbent materia

23、l 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 not produce or release substances injurious to health under intended conditions of use 4 Materials of

24、 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 under intended conditions of use, the materials used for food zone and splash zone shall be: DIN EN 2

25、03-3:2009-10 EN 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 taints to the food; not contaminate the food or have any adverse influence on the food. 5 Constr

26、uctional 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 lower parts and the vertical sides shall be constructed with a radius more than or equal to 3,5

27、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 intersections with a minimum radius of 3,5 mm or with an angle of more than or equal to 135 and th

28、e 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 planes DIN EN 203-3:2009-10 EN 203-3:2009 (E) 6 The junction between the upper parts and vertica

29、l 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, edges and recesses to a minimum. They shall preferably be made by welding or continuous bonding

30、. 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 apparent they shall comply with Figure 7. 5.1.3 Surface assembly Assembled surfaces are consider

31、ed 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 and flush joint 5.1.4 Surface overlapping Assemblies may be made by the overlapping of sheet,

32、 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 and the corner shall be separated with a distance h more than or equal to 30 mm. The overlappi

33、ng shall not provide a horizontal projection of a depth greater than 1,5 mm (see Figure 5). DIN EN 203-3:2009-10 EN 203-3:2009 (E) 7 Dimensions in millimetres Key 1 Food Area Figure 5 Assembly by continuous weld or by non welded assembly: when the overall thickness of the overlapping part joint is m

34、ore 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 DIN EN 203-3:2009-10 EN 203-3:2009 (E) 8 5.2 Splash zone The splash zone shall be designed so a

35、s 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 head bolt A Allowed screw B Tolerated screw Figure 7 Allowed screws 5.3 Non food zone 5

36、.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 specifying the jointing procedure; or - provide a height of at least 150 mm between the ho

37、rizontal 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 is less than 18 kg or for appliances between 18 kg and 36 kg with handling means. I

38、f 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 the screw and the sheath shall be less than or equal to 1 mm. A distance greater than

39、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 cylinder part, the height of the supporting part shall be less than or equal to 7 mm a

40、nd 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 DIN EN 203-3:2009-10 EN 203-3:2009 (E) 9 the feet surface is greater than 1 dm, the feet surface shall be considered as put on the ground (with i

41、nterposition 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 distance between the hoop and the screed shall be at least 6 mm. The finish of the sc

42、rew 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 with feet requirements applicable to feet described in 5.3.1.1 shall be met. F

43、urthermore 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 which the mass is less than 18 kg or for appliances between 18 kg and 36 kg with

44、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: - 20 mm; - 12,5 mm if their height h is less than or equal to 8 mm. If the ab

45、ove 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 and can be cleaned after removing. DIN EN 203-3:2009-10 EN 203-3:2009 (E) 10 Fi

46、gure 8 Distances and protection cap for control panel components DIN EN 203-3:2009-10 EN 203-3:2009 (E) 11 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 90/396/EEC This European Standard has been prepared under a mandate given to CE

47、N 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 European Communities under that Directive and has been implemented as a

48、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 Essential Requirements of that Directive and associated EFTA regulat

49、ions. 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 requirements and other EU Directives may be applicable to the product(s) falling within the scope of this standard. DIN EN 203-3:2009-10