1、July 2009DEUTSCHE NORM English price group 13No 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 97.040.60!$XV.“1535111www
2、.din.deDDIN EN 13834Cookware Ovenware for use in traditional domestic ovens (includes AmendmentA1:2009)English version of DIN EN 13834:2009-07Kochutensilien Ofengeschirre zur Verwendung in Haushalts-Backfen (enthlt nderung A1:2009)Englische Fassung DIN EN 13834:2009-07SupersedesDIN EN 13834:2007-08w
3、ww.beuth.deDocument comprises pages28DIN EN 13834:2009-07 Start of validity This standard takes effect on 1 July 2009. National foreword This standard has been prepared by Technical Committee CEN/TC 194 “Utensils in contact with food” (Secretariat: BSI, United Kingdom). The responsible German body i
4、nvolved in its preparation was the Normenausschuss Eisen-, Blech- und Metallwaren (Hardware, Tinware and Metal Products Standards Committee), Technical Committee NA 020-00-10-01 AK Kochgeschirre. Amendments This standard differs from DIN EN 13834:2007-08 as follows: a) The normative references to EN
5、 1183 and EN ISO 2409 have been updated. b) The specifications given in 6.1.7 have been rendered more precise. Previous editions DIN EN 13834: 2007-08 DIN V ENV 13834: 2001-02 2 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 13834:2007+A1 February 2009 ICS 97.040.60 Supersedes EN 13834:2007Eng
6、lish Version Cookware Ovenware for use in traditional domestic ovens Articles culinaires Articles culinaires usage domestique conus pour la cuisson au four traditionnel Kochutensilien Ofengeschirre zur Verwendung in Haushalts-Backfen This European Standard was approved by CEN on 26 April 2007 and in
7、cludes Amendment 1 approved by CEN on 29 December 2008. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
8、concerning such national standards may be obtained on application to the CEN 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 translationunder the responsibility of a CEN member into it
9、s own language and notified to the CEN Management Centre has the same status as theofficial versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lit
10、huania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 200
11、9 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13834:2007+A1:2009: EEN 13834:2007+A1:2009 (E) 2 Contents Page Foreword 31 Scope 42 Normative references 43 Terms and definitions .44 Materials .65 General conditions for testing 66
12、 Construction .67 Furniture .88 Coatings 89 Stability Deformation test . 1010 Product Information 11Annex A (normative) Test for heat resistance of ovenware and furniture . 12Annex B (normative) Handle fatigue test . 13Annex C (normative) Non-stick performance test for bakeware Easy clean performanc
13、e test for metallic and ceramic bakeware Corrosion test for tinned bakeware . 15Annex D (normative) Non-stick performance test for roasting and gratin dishes Easy clean performance test for roasting and gratin dishes Corrosion test for tinned roasting and gratin dishes . 16Annex E (normative) Resist
14、ance to staining of hard anodized coatings . 17Annex F (normative) Resistance to alkali of hard anodized aluminium . 18Annex G (normative) Central loading test . 19Annex H (normative) Eccentric loading test 22Annex I (normative) Tearing test for flexible ovenware . 26DIN EN 13834:2009-07 EN 13834:20
15、07+A1:2009 (E) 3 Foreword This document (EN 13834:2007+A1:2009) has been prepared by Technical Committee CEN/TC 194 “Utensils in contact with food”, the secretariat of which is held by BSI. This European Standard shall be given the status of a national standard, either by publication of an identical
16、 text or by endorsement, at the latest by August 2009, and conflicting national standards shall be withdrawn at the latest by August 2009. This document includes Amendment 1, approved by CEN on 2008-12-29. This document supersedes !EN 13834:2007.“ The start and finish of text introduced or altered b
17、y amendment is indicated in the text by tags ! “. 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, G
18、ermany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. DIN EN 13834:2009-07 EN 13834:2007+A1:2009 (E) 4 1 Scope This European Standard specifies safety
19、and performance requirements for items of ovenware for use in domestic ovens. It is applicable to ovenware regardless of material or method of manufacture. It is applicable to products intended for use both on top of the stove and in oven. This European Standard is not applicable to metal pots, item
20、s for single use, throwaway ovenware or ovenware intended for use in a microwave oven only. 2 Normative 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 editi
21、on of the referenced document (including any amendments) applies. !EN 1183:1997“, Materials and articles in contact with foodstuffs Test methods for thermal shock and thermal shock endurance EN 14483-2:2004, Vitreous and porcelain enamels Determination of resistance to chemical corrosion Part 2: Det
22、ermination of resistance to chemical corrosion by boiling acids, neutral liquids and/or their vapours EN 14916, Domestic cookware Graphical symbols (pictograms) EN ISO 2064, Metallic and other inorganic coatings Definitions and conventions concerning the measurement of thickness (ISO 2064:1996) EN I
23、SO 2360, Non-conductive coatings on non-magnetic electrically conductive basis materials Measurement of coating thickness Amplitude-sensitive eddy current method (ISO 2360:2003) !EN ISO 2409:2007“, Paints and varnishes Cross-cut test !(ISO 2409:2007)“ ISO 2747, Vitreous and porcelain enamels Enamell
24、ed cooking utensils Determination of resistance to thermal shock ISO 4532, Vitreous and porcelain enamels Determination of the resistance of enamelled articles to impact Pistol test ISO 13805, Vitreous and porcelain enamels for aluminium Determination of the adhesion of enamels on aluminium under th
25、e action of electrolytic solution (spall test) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 ovenware utensil, in the form of a hollow or flat container, intended for use in the cooking of food either solid or liquid NOTE Ovenwares include,
26、 but are not restricted to, the follow items: gratin and roasting dishes used in the preparation and cooking of vegetable and meat dishes; ceramic pots used in the preparation and cooking of meats and/or vegetables; bakeware used in the preparation and cooking of various types of dough mixtures (bak
27、eware varies in shape andmay include removable parts) pate mould used in the preparation and cooking of pates. DIN EN 13834:2009-07 EN 13834:2007+A1:2009 (E) 5 3.2 fixing system attachment method, or methods, utilized in fastening a handle to the body of an item of ovenware or to fix a knob to a lid
28、 where the handle or knob are not an integral part of the body or lid 3.3 furniture handles and knobs which are attached to the body or lid of ovenware using a fixing system (3.2) and intended to facilitate the carrying and handling of the article in normal use 3.4 removable furniture furniture desi
29、gned to be attached and removed from the body or lid of ovenware without the use of tools 3.5 capacity volume of water held when the ovenware is filled to the brim while standing on a level surface 3.6 usable capacity two thirds of the capacity NOTE The true usable capacity of the ovenware varies wi
30、th the food being cooked. The figure given here is an average value intended for use in test situations only and not as information to the consumer. 3.7 coating deposit and/or coating applied to a substrate to obtain specific performance properties independent of the properties of the substrate 3.8
31、non-stick coating coating applied to the interior of the ovenware to achieve an anti-adherent effect during cooking and to facilitate cleaning 3.9 easy clean coating coating applied to the interior of the ovenware to facilitate cleaning 3.10 vitreous enamel inorganic non-metallic material formed fro
32、m a mixture of mineral compounds, applied to a metallic substrate and fused at high temperature to form a homogeneous coating 3.11 glaze substance resulting from the melting or sintering of inorganic constituents and designed to form a surface layer which is fused or is capable of being fused in one
33、 or more coats and the firing temperature of which is higher than 500 C 3.12 organic coating material formed from a mixture of resins and polymers, applied to a metallic substrate, cured at low temperatures to form a homogeneous coating 3.13 tinning or tin plating deposition of a thin coating of tin
34、 onto a steel substrate to ensure protection against corrosion DIN EN 13834:2009-07 EN 13834:2007+A1:2009 (E) 6 3.14 glass inorganic non-metallic material produced by the complete fusion of raw materials at a high temperature into a homogeneous liquid which is then cooled to a rigid condition essent
35、ially without crystallisation/crystallise 3.15 glass-ceramic inorganic, non-metallic material produced by the complete fusion of raw materials at high temperatures into a homogeneous liquid which is then cooled to a rigid material and heat treated to achieve mainly sub-microscopic small crystallites
36、 3.16 ceramic inorganic, non-metallic material produced by firing a mixture of raw materials at high temperature. The firing temperature is high enough to give the necessary strength to the article, which is already shaped, but lower than the temperature which is necessary to achieve complete fusion
37、 of the mixture 3.17 popping distinctive sound made by the application of a load to the apparently flat base of an item of ovenware due to the sudden transformation of the base from convex to concave 3.18 flexible bakeware utensil, in the form of a hollow or flat container, intended for use in the c
38、ooking of food and deformable in any point by manual pressure 4 Materials Ovenware shall be made of materials of a type and purity that, under normal conditions of use, present no toxic hazards nor in any way affect the organoleptic qualities of food prepared in it. 5 General conditions for testing
39、Unless otherwise specified, all measurements shall be carried out at ambient temperature of (23 5) C with unused ovenware. 6 Construction 6.1 General NOTE Requirements 6.1.1, 6.1.2, 6.1.3, 6.1.4, 6.1.5 and 6.1.6 may be verified on the same ovenware. 6.1.1 Stability The product shall be stable when p
40、laced empty, without lid, in the least favourable position, on a surface inclined at an angle of 5. 6.1.2 Hygiene All surfaces intended to come into contact with food shall be easily cleanable under normal circumstances. 6.1.3 Mechanical hazards All components shall be free from burrs, splinters or
41、sharp edges that could cause injury or discomfort to the user. DIN EN 13834:2009-07 EN 13834:2007+A1:2009 (E) 7 6.1.4 Handle position with respect to ovenware Handles shall be positioned above the centre of gravity of an item of ovenware when filled with sand to its capacity. 6.1.5 Knob design It sh
42、all be possible to use the knob for its normal purposes while using an oven glove or cloth. In addition the knob shall remain firmly attached to the lid after exposing it to a temperature 20 C above the manufacturers maximum recommended temperature, or 250 C where no recommendation is given, for 30
43、min. 6.1.6 Lid design It shall be possible to remove it from the body using a force equal to the weight of the lid, + 2 N, in any position at ambient temperature. This test shall be carried out both before and after exposing the product, filled to its usable capacity with water, to a temperature 20
44、C above the manufacturers maximum recommended temperature for 30 min and allowing cooling in ambient combinations for ten minutes. This test shall also be carried out when the item has cooled to ambient temperature. Where no maximum temperature is recommended, the temperature used shall be 250 C. Th
45、e lid shall remain in place throughout the heating and cooling stages. If the lid is fitted with a locking device, this test shall be carried out with the device disengaged. 6.1.7 Thermal shock resistance of brittle materials !All ceramic, glass-ceramic and glass ovenware and their covers shall be t
46、ested in accordance with Method B of EN 1183:1997, 6.2. Test shall be carried out on 3 samples at the temperature difference T of 180 C. Samples which do chip, crack, craze or break are considered as having failed the test.“ 6.1.8 Heat resistance After testing in accordance with Annex A at a tempera
47、ture of 20 C above the manufacturers recommended maximum temperature, or 250 C where no maximum temperature is given, for 1 h, the ovenware shall show no damage. 6.1.9 Resistance to leakage The design of ovenware, including those with folded seams and loose bottoms, shall be such that it does not le
48、ak when prepared according to the manufacturers instructions and filled with any preparation which may be expected to be cooked in it. 6.2 Geometry 6.2.1 General The points of measurement of any claimed dimensions shall be made clear to the consumer, e.g. by means of a simple sketch. 6.2.2 Capacity
49、If a capacity is claimed, the actual capacity shall not be less than the claimed capacity. 6.2.3 Dimensions Any claimed dimension shall be within 5 mm of the average of two measurements of the actual dimension. NOTE Ceramic ovenware is exempted from this requirement due to the inherent size variations caused by firing during its manufacture. DIN EN 13834:2009-07 EN 13834:2007+A1:2009 (E) 8 7 Furniture 7.1 General The requirements of this clause
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