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

《DIN EN 16754-2016 Artisan Gelato and ice cream machinery - Performance characteristics and energy consumption German version EN 16754 2016《手工意式冰激凌和美式冰激凌机械 性能特性和能耗 德文版本EN 16754-2016.pdf》由会员分享，可在线阅读，更多相关《DIN EN 16754-2016 Artisan Gelato and ice cream machinery - Performance characteristics and energy consumption German version EN 16754 2016《手工意式冰激凌和美式冰激凌机械 性能特性和能耗 德文版本EN 16754-2016.pdf（13页珍藏版）》请在麦多课文档分享上搜索。

1、May 2016 English price group 10No 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 27.010; 67.260!%SM-“2484210www.din.d

2、eDIN EN 16754Artisan Gelato and ice cream machinery Performance characteristics and energy consumption;English version EN 16754:2016,English translation of DIN EN 16754:2016-05Maschinen fr handwerklich hergestelltes Eis und Speiseeis Bestimmung von Leistungsmerkmalen und Energieaufnahme;Englische Fa

3、ssung EN 16754:2016,Englische bersetzung von DIN EN 16754:2016-05Machines glace artisanale et crme glace Caractristiques de performance et consommation dnergie;Version anglaise EN 16754:2016,Traduction anglaise de DIN EN 16754:2016-05www.beuth.deDTranslation by DIN-Sprachendienst.In case of doubt, t

4、he German-language original shall be considered authoritative.Document comprises 13 pages 04.16 DIN EN 16754:2016-05 2A comma is used as the decimal marker. National foreword This document (EN 16754:2016) has been prepared by Technical Committee CEN/TC 44 “Commercial and Professional Refrigerating A

5、ppliances and Systems, Performance and Energy Consumption” (Secretariat: UNI, Italy). The responsible German body involved in its preparation was DIN-Normenausschuss Kltetechnik (DIN Standards Committee Refrigeration Technology), Working Committee NA 044-00-01 AA Sicherheit und Umweltschutz. EUROPEA

6、N STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16754 January 2016 ICS 27.010; 67.260 English Version Artisan Gelato and ice cream machinery - Performance characteristics and energy consumption Machines glace artisanale et crme glace - Caractristiques de performance et consommation dnergie Maschinen f

7、r handwerklich hergestelltes Eis und Speiseeis - Bestimmung von Leistungsmerkmalen und Energieaufnahme This European Standard was approved by CEN on 21 November 2015. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Sta

8、ndard 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 three official versions (Engli

9、sh, 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 bodies of Austria, Belgium, B

10、ulgaria, 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,

11、 Turkey andUnited Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management 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 Member

12、s. Ref. No. EN 16754:2016 EEN 16754:2016 (E) 2 Contents Page European foreword . 3 1 Scope 4 2 Normative references 4 3 Terms and definitions . 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 P

13、roduct temperature/Extrusion temperature . 7 4.5 Overrun . 7 5 Energy consumption test 7 5.1 Test room . 7 5.1.1 General design, walls, 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 Pasteu

14、rizing 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 temperature/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 calculati

15、on . 10 6 Reference test mix . 10 7 Test report 11 DIN EN 16754:2016-05 EN 16754:2016 (E) 3 European foreword This document (EN 16754:2016) has been prepared by Technical Committee CEN/TC 44 “Commercial refrigerated cabinets, Commercial and Professional Refrigerating Appliances and Systems, Performa

16、nce and Energy Consumption”, the secretariat of which is held by UNI. This European Standard shall be given the status of a national standard, 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

17、 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 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 Eur

18、opean Commission and the European Free Trade Association. 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, Croatia, Cyprus, Czech Republic, Denmark, Estonia, F

19、inland, 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 and the United Kingdom. DIN EN 16754:2016-05 EN 16754

20、:2016 (E) 4 1 Scope This European Standard specifies requirements and test conditions of machines for processing Artisan Gelato, ice cream and similar frozen desserts. It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using

21、a reference test mix. This European Standard applies to professional machines having a maximum capacity of 400 l, for thermal-treatment of Artisan Gelato, ice cream and similar frozen desserts listed as follows: pasteurizers; ageing vats; cream cookers; batch freezers; combined machines. The machine

22、 can be factory assembled or field connected to a remote condensing unit. The machine can include separate remote refrigeration systems for the 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 o

23、f this document, the following terms and definitions apply. 3.1 compression type machines machines where the cooling is performed by means of 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

24、cooling in another heat exchanger (condenser) 3.2 condenser heat exchanger in which after compression, the vaporized refrigerant is liquefied, 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

25、 heat from the medium which is cooled DIN EN 16754:2016-05 EN 16754:2016 (E)5 3.4 condensing unit system assembled in factory to run part of the refrigeration cycle (compression and condensation), including one or more refrigerant compressors, condensers, liquid tanks, piping systems and ancillary e

26、quipment assembled on a common basis 3.5 pasteurization cycle cycle during which test mix is heated for a time fixed to different type of pasteurization and then immediately cooled to conservation temperature, to avoid the bacterias development 3.6 conservation temperature temperature below which th

27、e text mixture shall be kept 3.7 product temperature/extrusion temperature temperature of the frozen product immediately after extrusion 3.8 normal load load obtained when the machine is operating at ambient temperature at climate class declared by the manufacturer using the test mixture in the quan

28、tity and at the temperature specified by this standard 3.9 overrun percentage increase in volume due to the addition of air to frozen product whose 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 p

29、roduct product obtained after freezing test cycle of the reference test mix 3.12 climate class range of ambient temperature in which the machines 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 p

30、asteurizer machine used for mixing, heating, cooling ingredients in order to produce and store the mix for artisan gelato DIN EN 16754:2016-05EN 16754:2016 (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 liq

31、uid and thick products 3.18 batch freezer non continuous operating machine used to freeze the mix incorporating air to produce artisan gelato 3.19 combined machine machine combining two or more functions of pasteurizer, ageing vat, cream cooker, batch freezer 4 Performance characteristics 4.1 Loadin

32、g of pasteurizer and cream cooker The machines shall operate at ambient temperature (see 5.3). The pasteurization tank of the machines shall be loaded 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

33、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 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 shal

34、l 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 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

35、 mix reaches the temperature 20 % discharged Quantity 80 % of the Total Load 4.3 Loading of combined machine 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 of the refe

36、rence 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 (5.5.4). The machine shall work the time required for the reference test mix reaches the temperature 20 % discharged Quantity 80 % of

37、 the Total Load 4.4 Product temperature/Extrusion temperature The extrusion temperature of the reference frozen mix (Clause 6) depends on the adjusting and setting of the freezing equipment and is directly related to the characteristics of the final product. The extrusion temperature of the referenc

38、e frozen mix (Clause 6) affects the energy consumption of the batch freezer and combined machines. 4.5 Overrun Generally, during the freezing, the test 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 i

39、nto 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 related to the characteristics of the final product. The overrun of the product obtained with the reference mix (Clause 6) affects the energy consumptio

40、n 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 room 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 s

41、ide wall, are designed to create an even, horizontal air flow within the test room. By convention, the distance separating these two technical side walls 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

42、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 thermally 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) s

43、hould 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 sufficiently insulated to ensure that external climatic conditions do not affect the floor temperature. 5.1.2 Thermal characteristics An experimental evaluation

44、of the test-room performances shall be carried out minimum once per year. Air temperature measured at different points shall not deviate from the rated 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 humid

45、ity percentage figures of the rated humidity of the test room temperature class at the specified measuring points. DIN EN 16754:2016-05 EN 16754:2016 (E) 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 p

46、oint for measurement of ambient temperature and relative humidity shall be midway along the length of the machine. 5.2 Apparatus All the following test apparatus 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 resolutio

47、n 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, 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. F

48、or 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 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 th

49、e test room shall be 22 C. Ambient temperatures shall be kept constant within 3 K both during the periods required for obtaining stable operating conditions 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