DIN EN 203-1-2014 Gas heated catering equipment - Part 1 General safety rules German version EN 203-1 2014《燃气炊具 第部分 一般安全准则》.pdf

1、July 2014Translation by DIN-Sprachendienst.English price group 27No 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 97

2、.040.20!%2T“2159749www.din.deDDIN EN 203-1Gas heated catering equipment Part 1: General safety rules;English version EN 203-1:2014,English translation of DIN EN 203-1:2014-07Grokchengerte fr gasfrmige Brennstoffe Teil 1: Allgemeine Sicherheitsanforderungen;Englische Fassung EN 203-1:2014,Englische b

3、ersetzung von DIN EN 203-1:2014-07Appareils de cuisine professionelle utilisant les combustibles gazeux Partie 1: Rgles gnrales de scurit;Version anglaise EN 203-1:2014,Traduction anglaise de DIN EN 203-1:2014-07SupersedesDIN EN 203-1:2009-11www.beuth.deIn case of doubt, the German-language original

4、 shall be considered authoritative.Document comprises 84 pages06.14 DIN EN 203-1:2014-072 A comma is used as the decimal marker. Start of application The start of application of this standard is 2014-07-01. National foreword This standard includes safety requirements. This document (EN 203-1:2014) h

5、as been prepared by Technical Committee CEN/TC 106 “Gas heated catering equipment” (Secretariat: AFNOR, France). The responsible German body involved in its preparation was the Normenausschuss Heiz-, Koch- und Wrmgert (Heating and Cooking Equipment Standards Committee), Working Committee NA 040-05-0

6、1 AA Gasbeheizte Grokchengerte Deutscher Spiegelausschuss CEN/TC 106 Gasbeheizte Grokchengerte. This standard constitutes Part 1 of the series DIN EN 203 “Gas heated catering equipment”. In this part of the standard, the following items have been specified with regard to safety: terms and definition

7、s, constructional and performance requirements, test requirements and the marking for all catering equipment. The special safety and energy efficiency requirements for each specific type of appliance are covered in Part 2 of this standard. Amendments This standard differs from DIN EN 203-1:2009-11 a

8、s follows: a) the use of needle taps has been forbidden; b) requirements for regulated appliances have been added; c) a minimum rate has been declared and checked; d) the definition of normal and abnormal operation has been improved; e) a requirement on TSA for automatic burners has been included; f

9、) a measurement of TSE has been included; g) information on LPG cylinders, tubes and flexible hoses has been added; h) the fact that doors are not working surfaces has been clarified; i) sequential burners have been added; j) reference to national regulation on connection to the water network has be

10、en made. Previous editions DIN 3363: 1979-07 DIN EN 203-1: 1992-11, 1996-07, 2005-10, 2009-11 DIN EN 203-1/A2:1999-6 EN 203-1February 2014 ICS 97.040.20 Supersedes EN 203-1:2005+A1:2008English Version Gas heated catering equipment - Part 1: General safety rules Appareils de cuisine professionnelle u

11、tilisant les combustibles gazeux - Partie 1: Rgles gnrales de scurit Grokchengerte fr gasfrmige Brennstoffe - Teil 1: Allgemeine Sicherheitsanforderungen This European Standard was approved by CEN on 13 December 2013. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which st

12、ipulate the conditions 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 Europea

13、n Standard exists in three 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 t

14、he national standards 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, Roman

15、ia, Slovakia, Slovenia, 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 203-1:2014 EEUROPEAN COMMITTEE FOR

16、STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGEUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-1:2014 (E) 2 Contents Page Foreword 6 1 Scope 8 2 Normative references 8 3 Terms and definitions .9 3.1 Terminology referring to gases and pressures 9 3.2 General terminol

17、ogy referring to appliance design 10 3.3 Terminology referring to appliance operation . 15 4 Classification . 17 5 Constructional requirements . 19 5.1 General . 19 5.1.1 Conversion to different gases . 19 5.1.2 Materials and methods of construction . 20 5.1.3 Use, cleaning and maintenance 21 5.1.4

18、Gas connections . 21 5.1.5 Soundness . 21 5.1.6 Supply of combustion air and evacuation of combustion products . 22 5.1.7 Flame visibility 24 5.1.8 Electrical safety. 24 5.1.9 Construction requirements for gas cylinder compartment 24 5.2 Particular requirements for components in the gas circuit . 25

19、 5.2.1 General . 25 5.2.2 Gas rate control and shut-off device 25 5.2.3 Auxiliary equipment . 27 5.2.4 Burners 29 5.2.5 Gas rate adjusters. 29 5.3 Particular requirements . 29 5.3.1 Food spillage . 29 5.3.2 Stability and mechanical safety 30 5.3.3 Safety from fire risk 30 5.3.4 Appliances connected

20、to a potable water supply . 30 6 Performance requirements 30 6.1 Soundness . 30 6.1.1 Soundness of the gas circuit . 30 6.1.2 Soundness of combustion product circuit of type B appliances 30 6.2 Obtaining the gas rate 31 6.2.1 Nominal heat input (Qn) 31 6.2.2 Full calorific rate . 31 6.2.3 Reduced he

21、at input. 31 6.2.4 Ignition burner heat input 31 6.3 Safety of operation . 31 6.3.1 Burners 31 6.3.2 Temperature limits 32 6.3.3 Ignition cross-lighting - flame stability 33 6.3.4 Combustion products safety devices for type B11BSappliances . 34 6.3.5 Pre-purge . 34 6.4 Influence of burners on each o

22、ther. 34 6.5 Auxiliary equipment . 35 6.5.1 Flame shut off device . 35 DIN EN 203-1:2014-07EN 203-1:2014 (E) 3 6.5.2 Ignition device . 36 6.6 Air proving device . 36 6.6.1 General . 36 6.6.2 Supervision of the combustion air or combustion products rate 36 6.6.3 Supervision of the combustion air pres

23、sure or combustion products pressure . 36 6.6.4 Air/gas ratio controls 37 6.7 Combustion 37 6.7.1 All appliances (in calm air) . 37 6.7.2 Special conditions . 37 6.8 Particular requirements 37 6.8.1 Stability and mechanical safety . 37 6.8.2 Pressurized parts 37 6.8.3 Lack of heat-bearing fluid . 38

24、 6.9 Auxiliary energy . 38 6.9.1 General . 38 6.9.2 Electrical energy fluctuation 38 6.9.3 Other auxiliary energy . 38 6.10 Rational use of energy 38 6.11 Operating requirements - Temperature of the LPG cylinder and its compartment 38 6.11.1 Temperature of the walls of the compartment . 38 6.11.2 Te

25、mperature of the LPG cylinder . 39 7 Test conditions 39 7.1 General . 39 7.1.1 Characteristics of the test gases . 39 7.1.2 Requirements for making up test gases . 39 7.1.3 Test room . 39 7.1.4 Preparation of the appliance 39 7.1.5 Practical method of test 40 7.1.6 Test pressures . 41 7.1.7 Carrying

26、 out the tests . 41 7.2 Soundness . 41 7.2.1 Soundness of the gas circuit . 41 7.2.2 Soundness of the combustion circuit and correct evacuation of the combustion products for type B appliances 42 7.3 Obtaining gas rates . 43 7.3.1 General . 43 7.3.2 Nominal heat input 43 7.3.3 Full rate . 45 7.3.4 R

27、educed rate 45 7.4 Operational safety . 45 7.4.1 Burners . 45 7.4.2 Limit temperatures 46 7.4.3 Ignition - cross- lighting - flame stability 47 7.5 Auxiliary equipment 51 7.5.1 Flame shut off device 51 7.5.2 Ignition device . 53 7.6 Combustion 53 7.6.1 General . 53 7.6.2 Tests carried out under norm

28、al conditions 54 7.6.3 Specific test for type B appliances 55 7.6.4 Test with sooting limit gas . 56 7.7 Air-proving device . 56 7.7.1 General . 56 7.7.2 Supervision of the combustion air or the combustion products rate . 56 7.7.3 Supervision of the combustion air or the combustion products pressure

29、 . 57 7.8 Special tests . 57 DIN EN 203-1:2014-07EN 203-1:2014 (E) 4 7.8.1 Stability and mechanical safety 57 7.8.2 Pressurized parts 57 7.8.3 Lack of heat bearing fluid 58 7.9 Test method - Overheating of the LPG cylinder and its compartment . 58 8 Designation . 58 9 Marking and instructions . 59 9

30、.1 General . 59 9.2 Marking on the appliance . 59 9.2.1 Data plates and labels 59 9.2.2 Other marking on the appliance 59 9.3 Instructions . 60 9.3.1 General . 60 9.3.2 Instructions for use and maintenance 60 9.3.3 Instructions for installation and adjustment 60 9.3.4 Instructions for conversion to

31、different gases 62 9.4 Packaging 62 Annex A (informative) National situations . 69 A.1 Connection requirements in force in various countries (see 5.1.4) 69 A.2 Requirements for flue connection in force in various countries (see 5.1.6.5) . 70 A.3 Categories, test gases and test pressures 71 Annex B (

32、normative) Use of symbols on appliances and packaging . 72 B.1 General . 72 B.2 Electric power supply . 72 B.3 Type of gas 72 B.4 Gas supply pressure 72 B.5 Country of destination . 73 B.6 Category 73 B.7 Other optional information 73 B.8 Nominal heat input of burner . 73 B.9 Nominal heat input of s

33、et of burners on appliance . 73 Annex C (informative) Trilingual list of appliances in the scope of EN 203-1 and corresponding Part 2 74 Annex D (normative) Non pneumatic air/gas control devices . 75 D.1 Requirements 75 D.1.1 Endurance . 75 D.1.2 Leakage of non-metallic control tubes . 75 D.1.3 Safe

34、ty of operation . 75 D.1.4 Adjustment of air/gas ratio 75 D.2 Tests . 76 D.2.1 Endurance . 76 D.2.2 Leakage of non-metallic control tubes . 76 D.2.3 Safety of operation . 76 D.2.4 Adjustment of the air/gas ratio controls 77 Annex E (informative) Composition of the gas circuit . 78 E.1 Minimum requir

35、ements for: . 78 DIN EN 203-1:2014-07EN 203-1:2014 (E) 5 E.2 Minimum requirements for appliances with fan, without permanent or alternating ignition burner and without pre-purge 79 Annex ZA (informative) Clauses of this European Standard addressing essential requirements or other provisions of EU Di

36、rectives 80 Bibliography 82 DIN EN 203-1:2014-07EN 203-1:2014 (E) 6 Foreword This document (EN 203-1:2014) has been prepared by Technical Committee CEN/TC 106 “Gas heated catering equipment”, the secretariat of which is held by AFNOR. This European Standard shall be given the status of a national st

37、andard, either by publication of an identical text or by endorsement, at the latest by August 2014 and conflicting national standards shall be withdrawn at the latest by August 2014. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights.

38、 CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN 203-1:2005+A1:2008. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essential req

39、uirements of EU Directive(s). For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document. Questions relating to quality assurance systems, manufacturing tests and certificates of conformity of ancillary devices in particular, are not covered by this d

40、ocument. This European Standard constitutes Part 1 of EN 203, Gas heated catering equipment. It states the definitions, the requirements of construction and performance, the test requirements, the requirements of marking applicable to all professional catering equipment mainly on matters of safety.

41、The particular requirements relative to safety and rational use of energy for each specific type of appliance are the subjects of Part 2: Specific requirements. The particular requirements relative to materials and parts in contact with food and other sanitary aspects are the subjects of Part 3: Mat

42、erials and parts in contact with food and other sanitary aspects. The main changes compared to the former version are the following: forbid the use of needle taps; addition of requirements for regulated appliances; declaration and checking of a minimum rate; better definition of normal and abnormal

43、operation; requirement on TSA for automatic burners; measurement of TSE; information on LPG cylinders and tubes and flexible hoses; clarification on the fact that doors are not working surfaces; addition of sequential burners; reference to national regulation for connection to water network. Accordi

44、ng 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, Finland, Former Yugoslav Republic of Macedonia, France, Germany, G

45、reece, DIN EN 203-1:2014-07EN 203-1:2014 (E) 7 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 203-1:2014-07EN 203-1:2014 (E) 8 1 Scope This E

46、uropean Standard specifies the general requirements and the constructional and operating characteristics relating to safety1), marking, and the associated test methods for gas heated commercial catering and bakery appliances. The specific requirements are given in Part 2. Requirements on materials a

47、nd parts in contact with food and other sanitary aspects are given in Part 3. Only appliances of types A1, A2, A3, B1and B2, as defined in Clause 4, are considered in this European Standard. This European Standard applies to all professional cooking and bakery appliances using gas for preparing food

48、 and drink. Only the net calorific value (Hi) and net Wobbe number (Wi) are used. Annex C, informative, lists the main types of equipment entering into the field of application of this European Standard. This European Standard does not deal with rational use of energy. This aspect is mentioned in 6.

49、10 only for the coherency with the associated Part 2 (clauses numbering) and to mention that if no Part 2 exists for a specific product, rational use of energy should however be considered. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the re