DIN EN 16764-2016 Soft ice cream machines - Performance and evaluation of energy consumption German version EN 16764 2016《软冰淇淋机 性能和能耗评价 德文版本EN 16764-2016》.pdf

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 67.260!%SM,“2484209www.din.deDIN EN

2、16764Soft ice cream machines Performance and evaluation of energy consumption;English version EN 16764:2016,English translation of DIN EN 16764:2016-05Automaten fr Eiskrem Bestimmung von Leistungsmerkmalen und Energieverbrauch;Englische Fassung EN 16764:2016,Englische bersetzung von DIN EN 16764:201

3、6-05Machines glace litalienne Performance et valuation de la consommation dnergie;Version anglaise EN 16764:2016,Traduction anglaise de DIN EN 16764:2016-05www.beuth.deDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.Document compris

4、es 15 pages 04.16 DIN EN 16764:2016-052 A comma is used as the decimal marker. National foreword This document (EN 16764:2016) has been prepared by Technical Committee CEN/TC 44 “Commercial and Professional Refrigerating Appliances and Systems, Performance and Energy Consumption” (Secretariat: UNI,

5、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. EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16764 January 2016 ICS 67.260 En

6、glish Version Soft ice cream machines - Performance and evaluation of energy consumption Machines glace litalienne - Performance et valuation de la consommation dnergie Automaten fr Eiskrem - Bestimmung von Leistungsmerkmalen und Energieverbrauch This European Standard was approved by CEN on 21 Nove

7、mber 2015. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate 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 ob

8、tained on application to the CEN-CENELEC 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 translation under the responsibility of a CEN member into its own language and notified to the

9、CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Irela

10、nd, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Cent

11、re: Avenue Marnix 17, B-1000 Brussels 2016 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16764:2016 EEN 16764:2016 (E) 2 Contents Page European foreword . 3 1 Scope 4 2 Normative references 4 3 Terms and definitions . 4 4 Perform

12、ance characteristics . 6 4.1 General 6 4.2 Initial freeze down 6 4.3 Production capacity . 6 4.4 Production energy consumption . 6 4.5 Idle energy consumption 7 4.6 Stand-by energy consumption 7 4.7 Pasteurization phase energy consumption . 7 4.8 Product temperature (extrusion temperature) . 7 4.9 O

13、verrun . 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 8 5.1.3 Ambient temperature and humidity 8 5.2 Apparatus . 8 5.3 Installation 8 5.4 Test cycle 9 5.4.1 Initial freeze down phase . 9 5.4.2 Production phase 9

14、 5.4.3 Idle energy consumption . 10 5.4.4 Stand-by energy consumption . 11 5.4.5 Pasteurization phase energy consumption 11 5.4.6 Overrun determination 11 5.4.7 Test evaluation 12 6 Reference test mix . 12 7 Test report 13 DIN EN 16764:2016-05EN 16764:2016 (E) 3 European foreword This document (EN 1

15、6764:2016) has been prepared by Technical Committee CEN/TC 44 “Commercial and Professional Refrigerating Appliances and Systems, Performance 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 publicatio

16、n of an identical text or by endorsement, at the latest by July 2016, and conflicting national standards shall be withdrawn at the latest 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 b

17、e held responsible for identifying any or all such patent rights. This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following

18、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, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway

19、, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. DIN EN 16764:2016-05EN 16764:2016 (E) 4 1 Scope This European Standard specifies requirements and test conditions of soft ice cream machines for processing ice cream and similar frozen dessert

20、s. It defines machines performance characteristics and energy consumption, measured under specified conditions and test methods, using a reference test mix. This European Standard applies to the following types of soft ice cream machines: commercial ice cream, soft serve and shake freezers, which fr

21、eeze and dispense frozen product (e.g. dairy, yogurt), included are conventional operation and pasteurization phase. The equipment may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled. The soft ice cream machines are evaluated f

22、or the following performance: maximum energy input rate, or maximum current draw, production capacity, overrun, initial freeze-down energy consumption and duration, production energy consumption, idle energy consumption, stand-by energy consumption, pasteurization energy consumption (if applicable).

23、 2 Normative references Not applicable. 3 Terms and definitions For the purposes of 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 s

24、team thus formed becomes a liquid by a mechanical compression higher pressure and 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

25、 which, after the reduction of pressure, the refrigerant is vaporized by absorbing heat from the medium which is cooled DIN EN 16764:2016-05EN 16764:2016 (E) 5 3.4 pasteurization phase energy consumption phase during which test mix is heated for a time fixed to different type of pasteurization and t

26、hen immediately cooled to conservation temperature, to avoid the bacterias development 3.5 soft ice cream frozen soft and creamy dessert usually made with ready mixes that can be liquid or dry to be rehydrated 3.6 overrun percentage increase in volume due to the addition of air to frozen product; th

27、e calculation of the overrun is the ratio between the liquid mix and the frozen mix 3.7 initial freeze down energy consumption time and energy consumption required for a soft ice cream machine to be ready to serve when loaded with unfrozen product 3.8 idle energy consumption rate of energy consumed

28、by the soft ice cream machine while maintaining the product in a ready-to-serve state without dispensing product 3.9 stand-by energy consumption or night conservation rate of energy consumed by the soft ice cream machine while maintaining the product without dispensing 3.10 freeze-down energy consum

29、ption amount of energy consumed by the soft ice cream machine while cooling the product to a servable temperature 3.11 freeze-down time time required for the soft ice cream machine for cooling the product to a servable temperature 3.12 reference test mix product specifically prepared for testing 3.1

30、3 production capacity number of reference portions drawn-off per hour 3.14 reference portion mass of drawn-off soft ice cream equal to 150 g 3.15 hopper reserve tank for the liquid reference test mix, which is feeding the freezing cylinder of the machine DIN EN 16764:2016-05EN 16764:2016 (E) 6 3.16

31、soft ice cream machine multifunction machine to pasteurize, conserve and freeze liquid mix Note 1 to entry: On demand the soft ice cream is immediately distributed. 3.17 product temperature (extrusion temperature) temperature of the mix in the hopper and temperature of frozen product immediately aft

32、er extrusion 4 Performance characteristics 4.1 General In order to carry out the performance characteristics of a soft ice cream machine, start by loading with a non operating empty soft ice cream machine at the test room temperature (24 C 3 C). The reference test mix shall be refrigerated prior to

33、any testing. Fill the hopper with refrigerated reference test mix (5 C 1 C) to the manufacturers recommended level. Switch on the soft ice cream machine. Fill the cylinder(s) and start the initial freeze down phase. 4.2 Initial freeze down Record energy consumption, elapsed time and water consumptio

34、n (if applicable) of the initial freeze down. When the machine is ready, according to the instructions of the manufacturer, dispense four portions of 75 g of soft ice cream and measure the temperature at the centre of the mass of the fourth portion. The soft ice cream characteristics shall be the fo

35、llowing: temperature 20 %; overrun with pressurization pump machines 40 %. 4.3 Production capacity Production capacity of the soft ice cream machine declared by the manufacturer shall be verified (see 5.4.2.2) by the number of reference portions and the mass of soft ice cream obtained per hour. The

36、soft ice cream characteristics shall be the following: temperature 20 %; overrun with pressurization pump machines 40 %. 4.4 Production energy consumption Production energy consumption of the soft ice cream machine shall be measured (see 5.4.2.3) by drawing-off 150 g reference portions respecting ti

37、me intervals of 60 s. Soft ice cream draw-off shall be done for 30 min. The soft ice cream characteristics shall be the following: temperature 20 %; overrun with pressurization pump machines 40 %. DIN EN 16764:2016-05EN 16764:2016 (E) 7 4.5 Idle energy consumption Idle energy consumption of the soft

38、 ice cream machine shall be measured (see 5.4.3) checking that hopper mix temperature and energy consumption of the soft serve machine maintains product temperature for a minimum of 2 h. 4.6 Stand-by energy consumption Stand-by energy consumption of the soft ice cream machine shall be measured (see

39、5.4.4) checking that hopper mix temperature and energy consumption of the soft serve machine maintains product temperature for a minimum of 4 h. 4.7 Pasteurization phase energy consumption The machine shall be operated as long as necessary so that the reference mix reaches the heating temperature 65

40、 C for 30 min and then proceed to the cooling phase to the storage temperature 5 C. Record the elapsed pasteurization times, the pasteurization temperature and the energy consumption. Record the water consumption, if applicable. 4.8 Product temperature (extrusion temperature) The product temperature

41、 of the frozen reference test 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 frozen reference test mix (Clause 6) affects the energy consumption of the soft ice cream

42、machine. 4.9 Overrun Generally during the freezing of the reference test mix (Clause 6) air enters in the freezing chamber and is blended into the frozen product. The overrun of the frozen product (Clause 6) depends on the adjusting and setting of the freezing equipment and is directly related to th

43、e characteristics of the final product. The overrun obtained with the operation of the beater and the operation of the pressurization pumps (if foreseen) affects the energy consumption of the soft ice cream machine. 5 Energy consumption test 5.1 Test room 5.1.1 General design, walls, floor and radia

44、nt 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 side wall, are designed to create an even, horizontal air flow within the test room. By convention, the distance separating these t

45、wo 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 overall dimensions (length, depth, height) of the machine to be tested. The ceiling and the two non-technical side walls of the ro

46、om 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) should be used for the building of a new test room. The floor shall be made of concrete or of thermally equivalent material and/or

47、shall be sufficiently insulated to ensure that external climatic conditions do not affect the floor temperature. DIN EN 16764:2016-05EN 16764:2016 (E) 8 5.1.2 Thermal characteristics An experimental evaluation of the test-room performances shall be carried out minimum once per year. Air temperature

48、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 humidity percentage figures of the rated humidity of the test room temperature class at the spe

49、cified measuring points. 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 point for measurement of ambient temperature and relative humidity shall be midway along the length of the machine. 5.1.3 Ambient temperature and humidity The ambient temperature in the test room shall be 22 C. Ambient temperatures shall be kept constant within 3 K