BS EN 203-2-4-2005 Gas heated catering equipment - Specific requirements - Fryers《燃气炊事用具 特殊要求 油煎锅》.pdf

1、 g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58FryersThe European Standard EN 203-2-4:2005 has the status of a British StandardICS 97.040.20Gas he

2、ated catering equipment Part 2-4: Specific requirements BRITISH STANDARDBS EN 203-2-4:2005BS EN 203-2-4:2005This British Standard was published under the authority of the Standards Policy and Strategy Committee on 25 November 2005 BSI 25 November 2005ISBN 0 580 46899 2UK interests informed; monitor

3、related international and European developments and promulgate them in the UK.A list of organizations represented on this committee can be obtained on request to its secretary.Cross-referencesThe British Standards which implement international or European publications referred to in this document ma

4、y be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online.This publication does not purport to include all the necessary provisions of a contract. Users a

5、re responsible for its correct application.Compliance with a British Standard does not of itself confer immunity from legal obligations.Summary of pagesThis document comprises a front cover, an inside front cover, the EN title page, pages 2 to 10, an inside back cover and a back cover.The BSI copyri

6、ght notice displayed in this document indicates when the document was last issued.Amendments issued since publicationAmd. No. Date CommentsThe UK participation in its preparation was entrusted to Technical Committee GSE/19, Catering equipment (gas), which has the responsibility to: aid enquirers to

7、understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep National forewordThis British Standard is the official English language version of EN 203-2-4:2005. Together with BS EN 203-2-1, BS EN 203-2-2, BS E

8、N 203-2-3, BS EN 203-2-5, BS EN 203-2-6, BS EN 203-2-7, BS EN 203-2-8, BS EN 203-2-9, BS EN 203-2-10 and BS EN 203-2-11 it will supersede BS EN 203-2:1995 which will be withdrawn on the publication of all the above mentioned sub-parts.At the time of publication of this British Standard, EN 203-2-2,

9、EN 203-2-7, EN 203-2-10 and EN 203-2-11 were still in development.EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-2-4October 2005ICS 97.040.20 Supersedes EN 203-2:1995 English VersionGas heated catering equipment - Part 2-4: Specific requirements- FryersAppareils de cuisson professionnelle uti

10、lisant lescombustibles gazeux - Partie 2-4: Exigences particulires -FriteusesGrokchengerte fr gasfrmige Brennstoffe - Teil 2-4:Spezifische Anforderungen - FriteusenThis European Standard was approved by CEN on 22 July 2005.CEN members are bound to comply with the CEN/CENELEC Internal Regulations whi

11、ch 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 obtained on application to the Central Secretariat or to any CEN member.This European Standa

12、rd 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 Central Secretariat has the same status as the officialversions.CEN members are the national standards

13、 bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia,Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE F

14、OR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2005 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-4:2005: EEN 203-2-4:2005 (E) 2 Contents P

15、age Foreword 3 1 Scope .4 2 Normative references .4 5.1.2 Materials and methods of construction 4 5.1.2.101 Drainage device .5 5.1.2.102 Pump drainage system .5 5.3.3 Safety risk from fire 5 6.3.2.101 Temperature regulation.5 6.3.2.102 Overheat limit device.5 6.3.2.2 Protection against risks of burn

16、s 5 6.3.2.2.101 Front of fryers accessible to the customers 5 6.8.2.101 Pressurised fryers .5 6.10 Rational use of energy6 7.4.2.101 Checking of the temperature regulation 6 7.4.2.102 Checking of the overheat limit device6 7.101 Rational use of energy6 9.2.1 Data plates and labels 7 9.3.2 Instructio

17、ns for use and maintenance.7 Annex ZA (informative) Clauses of this European Standard EN 203-2-4 addressing essential requirements or other provisions of EU Directives8 EN 203-2-4:2005 (E) 3 Foreword This European Standard (EN 203-2-4:2005) has been prepared by Technical Committee CEN/TC 106 “Large

18、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 the latest by April 2006, and conflicting national standards shall be withdraw

19、n at the latest by December 2008. This European Standard 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). For relationship with EU Directive(s), see informative Annex ZA, which i

20、s an integral part of this European Standard. This European Standard supersedes EN 203-2:1995, together with EN 203-2-1, EN 203-2-2, EN 203-2-3, EN 203-2-5, EN 203-2-6, EN 203-2-7, EN 203-2-8, EN 203-2-9, EN 203-2-10 and EN 203-2-11. This European Standard specifies the safety and rational use of en

21、ergy requirements for fryers. This European Standard has to be used in conjunction with EN 203-1 Gas Heated Catering Equipment Part 1 - Safety Requirements. This sub-part of part 2 supplements or modifies the corresponding clause of EN 203-1. Where a particular sub-clause of EN 203-1 is not mentione

22、d in this sub-part of part 2, that sub-cause applies as far as is reasonable. Where this European Standard states “addition”, “modification” or “replacement”, the relevant text of EN 203-1 is to be adapted accordingly. Sub-clauses and figures which are additional to those in EN 203-1 are numbered st

23、arting with 101. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland,

24、Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EN 203-2-4:2005 (E) 4 1 Scope Addition This European Standard specifies the test methods and requirements for the construction and operating characte

25、ristics relating to the safety, rational use of energy and marking, of commercial gas heated fryers. This European Standard only covers type testing. 2 Normative references Addition EN 203-1:2005, Gas heated catering equipment - Part 1: General safety rules 3.101 fryer single or multi-pan appliance

26、for frying foodstuff in oil or fat at a high temperature in which the foodstuff is submerged 3.102 pressure fryer fryer where the cooking operation is carried out under pressure 3.103 maximum oil level mark to indicate the maximum oil level for safe operation 3.104 minimum oil level mark to indicate

27、 the minimum oil level for safe operation 3.105 draining device device for draining the oil or fat. It may be a valve or tap, or an access to a filtering pump system for emptying and/or refilling 3.106 drainage container container to receive the contents of the pan during the drainage operation. It

28、can be fitted with filters to clean the oil or fat 5.1.2 Materials and methods of construction Addition The appliance shall be so designed that it is impossible for bubbling oil or fat to reach or penetrate the burner(s) and/or insulation. EN 203-2-4:2005 (E) 5 5.1.2.101 Drainage device It shall be

29、located in a place which enables the oil or fat to be drained completely. The open and closed positions of the device shall be readily recognisable and it shall not be possible to open the device accidentally. After drainage it shall be possible to easily remove any cooking crumbs from the pan. 5.1.

30、2.102 Pump drainage system When a pump drainage system is integrated into the fryer, it shall not be possible to operate the pump accidentally. Operation of the pump shall be possible without special action even with solidified fat present in the body of the pump and/or drain tubes. It shall not be

31、possible for crumbs to cause blockage or leakage either in the pump or its suction and discharge tubes. 5.3.3 Safety risk from fire Addition The fryer shall be marked indelibly with the maximum and minimum levels of cold fat or oil consistent with complete safety of operation. Appliances shall have

32、adequate surge allowance above the maximum indicated oil level such that the total surge volume of the pan, including any container designed to collect surging oil, shall have a ratio in litres to the recommended batch load in kilograms of not less than 4. Compliance is checked by measurement. Appli

33、ances supplied with containers intended to drain and/or to collect fat or oil shall be so designed and placed that spillage and overflow cannot reach areas where there is a risk of catching fire. 6.3.2.101 Temperature regulation A regulating thermostat shall be fitted to each pan and under the condi

34、tions of 7.4.2.101 it is verified that the temperature never exceeds 200oC. 6.3.2.102 Overheat limit device An overheat limit device shall be fitted to each pan and under the conditions of 7.4.2.102 it is verified that the temperature never exceeds 230 oC when the regulating thermostat is put out of

35、 action. 6.3.2.2 Protection against risks of burns Addition The whole of the pan (bottom, sides and hob) are considered as working surfaces as well as the drain tap. 6.3.2.2.101 Front of fryers accessible to the customers When the non-working side of a fryer is designed to form part of a serving cou

36、nter which may be touched by customers, under the conditions described in 7.4.2 of EN 203-1:2005 the requirements of 6.3.2.2.1 of EN 203-1:2005 shall be met. 6.8.2.101 Pressurised fryers Pressurised fryers shall be fitted with a pressure regulator and a relief valve the design of which shall be such

37、 that they cannot be made inoperative or set to higher relief pressure. EN 203-2-4:2005 (E) 6 The locking mechanism of the cover shall be so constructed that any opening under pressure shall not be possible. A pressurised fryer shall be fitted with a pressure gauge or indicator device. 6.10 Rational

38、 use of energy When tested in accordance with 7.101 the efficiency of the fryer shall be not less than 50 %. 7.4.2.101 Checking of the temperature regulation The pan is filled to its minimum indicated level with oil at (20 5) C. The temperature is measured at the geometric centre of the oil, 25 mm b

39、elow the surface. The test is started from cold. The appliance is operating at its nominal heat input with a reference gas corresponding to its category at normal pressure. The thermostat is set to its highest setting. After the thermostat has cut out three times in succession, it is checked that th

40、e requirement of 6.3.2.101 is met. 7.4.2.102 Checking of the overheat limit device After the test described in 7.4.2.101 the thermostat is put out of action. The maximum temperature is measured after the overheat device has operated, and it is checked that the requirement of 6.3.2.102 is met. 7.101

41、Rational use of energy The appliance is supplied with the reference gas corresponding to the highest nominal heat input. Type B11BSappliances shall be fitted with 0,5 m flue length after the draught diverter. Type B14appliances shall be fitted with the shortest combustion products evacuation duct st

42、ated by the manufacturer. According to the specification of the manufacturer the pan is filled with water. The control thermostat is set in the highest position. After having reached the boiling point, the appliance is left to operate during the measuring time. The efficiency is determined according

43、 to the following formula: 100icww= HVCM where: Mwis the amount of the evaporated water during the measuring time, in grams (g); Cwis the evaporation heat of water, in megajoules per gram (MJ/g) 2,256 MJ/g; Vcis the volume or mass of gas consumed during the measuring time, in cubic meters (m3) or ki

44、lograms (kg); if Vc is measured by volume: g)(s)a(mesctpppVV+=273,15288,151013,25where: Vmesis the volume of gas measured in cubic metres (m3); EN 203-2-4:2005 (E) 7 pais the atmospheric pressure in millibars (mbar); p is the supply pressure of the gas at the point of measurement of the heat input i

45、n millibars (mbar); psis the partial pressure of water vapour in millibars (mbar) (see EN 203-1); tgis the temperature of gas at the point of measurement of heat input in degrees Celsius (C). Hiis the net caloric value of the dry reference gas at 15C, 1013,25 mbar, in megajoules per cubic meters (MJ

46、/m3) or megajoules per kilograms (MJ/kg). 9.2.1 Data plates and labels Addition For pressurised appliances a plate shall state the operating pressure of the appliance. 9.3.2 Instructions for use and maintenance Addition The instructions shall include warnings regarding the risks due to the use of ho

47、t and/or old oil and at least on the following points: - overheating of the oil; - unattended use of the fryer; - replenishment of the oil when the fryer is hot; - use of flammable solvents and cleaning aids; - over and under filling of the pan; - introduction of wet food or water into the hot oil o

48、r fat. EN 203-2-4:2005 (E) 8 Annex ZA (informative) Clauses of this European Standard EN 203-2-4 addressing essential requirements or other provisions of EU Directives. This European Standard has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Associ

49、ation and supports the Essential Requirements of the EU Gas Appliance Directive. Warning: Other requirements and the other EU Directives may be applicable to the products falling within the scope of this standard. The following clauses of this European Standard are likely to support the requirements of the Directive 90/396/CEE “Gas appliances“ Compliance with clauses of this European Standard provides ones means of conforming with the specific essential requirements of the directive concerned and associated EFTA re