1、 DEUTSCHE NORM September 2006DIN EN 203-2-11 ICS 97.040.20 Partially supersedes DIN EN 203-2:1995-03 Gas heated catering equipment Part 2-11: Specific requirements Pasta cookers English version of DIN EN 203-2-11:2006-09 Grokchengerte fr gasfrmige Brennstoffe Teil 2-11: Spezifische Anforderungen Nud
2、elkocher Englische Fassung DIN EN 203-2-11:2006-09 Document comprises 11 pages No part of this standard may be reproduced without prior permission of DIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany, has the exclusive right of sale for German Standards (DIN-N
3、ormen). English price group 8 www.din.de www.beuth.de !,pn“01.07 9777504DIN EN 203-2-11:2006-09 2 Start of validity This standard is valid from 1 September 2006. National foreword This standard includes safety requirements. This standard has been prepared by CEN/TC 106 “Large kitchen appliances usin
4、g gaseous fuels” (Secretariat: France). The responsible German body involved in its preparation was the Normenausschuss Heiz-, Koch- und Wrm-gert (Heating and Cooking Equipment Standards Committee). This standard is part of the DIN EN 203 series of standards dealing with gas heated catering equipmen
5、t and specifies requirements for pasta cookers. It is to be used in conjunction with DIN EN 203-1 “General safety rules”. DIN EN 203-2 “Gas heated catering equipment” consists of the following sub-parts: Part 2-1: Specific requirements Open burners and wok burners Part 2-2: Specific requirements Ove
6、ns Part 2-3: Specific requirements Boiling pans Part 2-4: Specific requirements Fryers Part 2-6: Specific requirements Hot water heaters for beverage Part 2-7: Specific requirements Salamanders and rotisseries (under preparation) Part 2-8: Specific requirements Brat pans and palla cookers Part 2-9:
7、Specific requirements Solid tops, warming plates and griddles Part 2-10: Specific requirements Barbecues, charcoals and grills Part 2-11: Specific requirements Pasta cookers Amendments This standard differs from DIN EN 203-2:1995-03 as follows: a) The specifications of the standard are now covered i
8、n several separate standards. b) The requirements for rational use of energy have been completely revised. c) Safety requirements for specific appliances have been included. Previous editions DIN 3363: 1979-07 DIN EN 203-2: 1995-03 EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-2-11June 2006I
9、CS 97.040.20 Supersedes EN 203-2:1995 English VersionGas heated catering equipment - Part 2-11: Specificrequirements - Pasta cookersAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-11: Exigences particulires- Cuiseurs ptesGrokchengerte fr gasfrmige Brennstoffe - Teil
10、2-11:Spezifische Anforderungen - NudelkocherThis European Standard was approved by CEN on 24 May 2006.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
11、-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 Standard exists in three official versions (English, French, German). A version in any other language made by translationunder
12、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 bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland,
13、 Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart
14、, 36 B-1050 Brussels 2006 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-11:2006: EEN 203-2-11:2006 (E) 2 Contents Page Foreword3 1 Scope 4 2 Normative references 4 Annex ZA (informative) Relationship between this European Sta
15、ndard EN 203-2-11 and the Essential Requirements or other provisions of EU Directives .7 Bibliography 9 EN 203-2-11:2006 (E) 3 Foreword This document (EN 203-2-11:2006) has been prepared by Technical Committee CEN/TC 106 “Large kitchen appliances using gaseous fuels”, the secretariat of which is hel
16、d 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 December 2006, and conflicting national standards shall be withdrawn at the latest by December 2008. This document has been prepared und
17、er 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 is an integral part of this document. This document supersedes EN 203-2:1995. T
18、his standard specifies the test method requirements and safety and rational use of energy requirements for pasta cookers. This standard shall be used in conjunction with EN 203-1:2005. This Part 2 supplements or modifies the corresponding clauses of EN 203-1:2005. Where a particular subclause of EN
19、203-1:2005 is not mentioned in this Part 2, that subclause applies as far as is reasonable. Where this standard states “addition“, “modification“ or “replacement“, the relevant text of EN 203-1:2005 is to be adapted accordingly. Subclauses and figures which are additional to those in EN 203-1:2005 a
20、re numbered starting 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, Icel
21、and, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EN 203-2-11:2006 (E) 4 1 Scope Addition: This European Standard specifies the test methods and requirements for the constructi
22、on and operating characteristics relating to the safety, rational use of energy and marking of commercial gas heated pasta cookers. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies.
23、For undated references, the latest edition of the referenced document (including any amendments) applies. Addition: EN 203-1:2005, Gas heated catering equipment - Part 1: General safety rules EN 1717, Protection against pollution of potable water in water installations and general requirements of de
24、vices to prevent pollution by backflow 3.3.101 pasta cooker appliance designed specifically for cooking pasta products 3.3.102 indicated level permanent mark on the appliance to indicate the maximum liquid level for correct operation 3.3.103 nominal volume Vnmanufacturers declared working volume whe
25、n filled to the indicated level 5.3.1 Food spillage Addition: The appliance shall be designed in such a way that any overflow during operation shall not cause any dangerous situation to the user. 5.3.2 Stability and mechanical safety Addition: No position of the basket shall be capable of causing an
26、y injury to the operator. 6.3.2.2 Protection against burns Addition: The following are designated as working surfaces: internal and external surfaces of covers, draw off taps, flue outlets, pans and hobs. EN 203-2-11:2006 (E) 5 The knobs of the draw off taps and of the tilting mechanism are consider
27、ed as working surfaces, only the knobs for taps and cover opening shall comply with requirements of 6.3.2.2.1 of EN 203-1:2005. 6.10 Rational use of energy Addition: The pasta cooker tests are carried out under the general conditions of 7.1 of EN 203-1:2005. When tested in accordance with 7.101, the
28、 efficiency shall not be less than 50 %. 7.4.2 Temperature limits Addition: For this test, the pasta cooker is filled with water to its nominal level. 7.8.1 Stability and mechanical safety Addition: The basket is filled with the maximum nominal load and in the worst conditions. 7.8.101 Lack of heat
29、bearing fluid Remove the heat bearing fluid and ignite the gas. When the safety devices shut down, it is checked that the surface temperature of the outside case does not exceed the ambient temperature by more than 80 K. Furthermore, there shall be no deformation of the inside of the pasta cooker no
30、r the outside of the case. 7.101 Rational use of energy At the ambient temperature of 20 C, the appliance is supplied with the reference gas giving the highest nominal heat input. Type B11BSappliances shall be fitted with a flue 0,5 m in length after the draught diverter. Type B14appliances shall be
31、 fitted with the shortest combustion products evacuation duct stated 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 temperature, the test is carried out dur
32、ing the measuring time. The efficiency is determined according to the following formula: 100igww=HVCM where: Mwis the amount of the evaporated water during the measuring time, in kilograms (kg); Cwis the evaporation heat of water, in megajoules per kilogram (2,256 MJ/kg); Vgis the volume or mass of
33、gas consumed during the measuring time, in cubic metres (m3) or kilograms (kg); EN 203-2-11:2006 (E) 6 Hiis the net caloric value of the dry reference gas at 15 C, 1013,25 mbar, in megajoules per cubic metre (MJ/m3) or per kilogram If Vcis measured as a volume: gsamesc273,15288,15013,251 tpppVV+= wh
34、ere: Vmesis the volume of gas measured, in cubic metres (m3); pais the atmospheric pressure, in millibars (mbar); p is the supply pressure of the gas at the point of measurement of the heat input, in millibars (mbar); psis the partial pressure of water vapour, in millibars (mbar) (see 7.3.2.1 of EN
35、203-1:2005); tgis the temperature of gas at the point of measurement of heat input, in degrees Celsius (C). 9.2.1 Data plates and labels Addition: For pressurized appliances, a data plate shall indicate the working pressure and test pressure of the appliance. 9.2.2.101 Indicated level The vessel sha
36、ll carry a permanently fixed mark indicating the maximum operating level of filling and shall be located so as to be readily visible when filling. 9.3.2 Instructions for use and maintenance Addition: the instructions shall warn that the appliance shall not be used empty. 9.3.3 Instructions for insta
37、llation and adjustment Addition: the need to install the appliance in accordance with EN 1717 and the national water regulations in force. EN 203-2-11:2006 (E) 7 Annex ZA (informative) Relationship between this European Standard EN 203-2-11 and the Essential Requirements or other provisions of EU Di
38、rectives This European Standard has been prepared under a mandate given to CEN by the European Commission 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 Di
39、rective and has been implemented as a national standard in at least one Member State, compliance with the 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
40、 and associated EFTA regulations. Table ZA.1 Correspondence between this European Standard and Directive 90/336/EEC Essential Requirement Subject Requirements of EN 203-2-11 complementing those of EN 203-1 Comments 1 Annex I General conditions 1.1 Operational safety 1.2 Marking and instructions Inst
41、ructions for the installer Instructions for the user Warning notices Official languages 1.2.1 Information for technical instructions 9.3.3 1.2.2 Contents of the instructions for use and servicing 9.3.2 1.2.3 Warning notices on appliance and its packaging 9.2.1, 9.2.2.101 1.3 Fittings 2 Materials 2.1
42、 Characteristics 2.2 Guarantee3 Design and construction 3.1 General 3.1.1 Stress resistance 3.1.2 Condensation 3.1.3 Risks of explosion 3.1.4 Water and air penetration “Water penetration“ not applicable 3.1.5 Normal fluctuation of auxiliary energy 3.1.6 Abnormal fluctuation of auxiliary energy 3.1.7
43、 Hazards of electrical origin 3.1.8 Pressurized parts 6.8.2 EN 203-2-11:2006 (E) 8 Table ZA.1 (concluded) Essential Requirement Subject Requirements of EN 203-2-11 complementing those of EN 203-1 Comments 3.1.9 Safety device failure; - flame supervision device - shut off device - gas governor - shut
44、 off components - regulating and limiting device 3.1.10 Safety/controlling device 3.1.11 Protection of parts adjusted by the manufacturer 3.1.12 Marking of control levers 3.2 Unburned gas release 5.2.101 3.2.1 Risk of gas leak 3.2.2 Dangerous accumulation inappliance 3.2.3 Dangerous accumulation in
45、rooms 3.3 Ignition 3.4 Combustion 3.4.1. Flame stability Concentration of substances harmful to health in the combustion products 3.4.2 Release of combustion products 5.1.52, 6.3.101 3.4.3 Release of combustion products into the room (for appliance connected to a flue in abnormal draught conditions)
46、 3.4.4 CO concentration limit in the room (for flueless heating appliance and flueless water heater) 3.5 Rational use of energy 6.10 3.6 Temperatures 3.6.1 Floor and other surfaces 3.6.2 Control knobs and levers 3.6.3 External surface temperatures 3.7 Foodstuffs and water used for sanitary purposes
47、WARNING Other requirements and other EU Directives may be applicable to the product(s) falling within the scope of this standard. EN 203-2-11:2006 (E) 9 Bibliography Addition: 1 EN 13886, Food processing machinery - Cooking kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements
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