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

1、BSI Standards PublicationBS EN 16764:2016Soft ice cream machines Performance and evaluation ofenergy consumptionBS EN 16764:2016 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 16764:2016.The UK participation in its preparation was entrusted to Technical Committ

2、ee RHE/19, Commercial refrigerated food cabinets (cold room and display cases).A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its corr

3、ect application. The British Standards Institution 2016.Published by BSI Standards Limited 2016ISBN 978 0 580 86695 1 ICS 67.260 Compliance with a British Standard cannot confer immunity from legal obligations.This British Standard was published under the authority of the Standards Policy and Strate

4、gy Committee on 29 February 2016.Amendments/corrigenda issued since publicationDate T e x t a f f e c t e dBS EN 16764:2016EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16764 January 2016 ICS 67.260 English Version Soft ice cream machines - Performance and evaluation of energy consumption Mac

5、hines 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 November 2015. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which s

6、tipulate 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 Europe

7、an 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

8、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, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Roma

9、nia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2016 CEN All rights of exploitation in any form and by

10、 any means reserved worldwide for CEN national Members. Ref. No. EN 16764:2016 EBS EN 16764:2016EN 16764:2016 (E) 2 Contents Page European foreword . 3 1 Scope 4 2 Normative references 4 3 Terms and definitions . 4 4 Performance characteristics . 6 4.1 General 6 4.2 Initial freeze down 6 4.3 Product

11、ion 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 Overrun . 7 5 Energy consumption test 7 5.1 Test room . 7 5.1.1 General desig

12、n, 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 5.4.3 Idle energy consumption . 10 5.4.4 Stand-by energy consumption . 11 5

13、.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 BS EN 16764:2016EN 16764:2016 (E) 3 European foreword This document (EN 16764:2016) has been prepared by Technical Committee CEN/TC 44 “Commercial and Pr

14、ofessional 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 publication of an identical text or by endorsement, at the latest by July 2016, and confli

15、cting 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 be held responsible for identifying any or all such patent rights. This document

16、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 countries are bound to implement this European Standard: Austria, Belgium, Bulga

17、ria, 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, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Tur

18、key and the United Kingdom. BS EN 16764:2016EN 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 desserts. It defines machines performance characteristics and energy consumption, measured

19、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 freeze and dispense frozen product (e.g. dairy, yogurt), included are conventional ope

20、ration 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 for the following performance: maximum energy input rate, or maximum current draw, pr

21、oduction capacity, overrun, initial freeze-down energy consumption and duration, production energy consumption, idle energy consumption, stand-by energy consumption, pasteurization energy consumption (if applicable). 2 Normative references Not applicable. 3 Terms and definitions For the purposes of

22、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 steam thus formed becomes a liquid by a mechanical compression higher pressure and co

23、oling 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 which, after the reduction of pressure, the refrigerant is vaporized by absorbing h

24、eat from the medium which is cooled BS EN 16764:2016EN 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 then immediately cooled to conservation temperature, to avoid the bacterias development 3

25、.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; the calculation of the overrun is the ratio between the liquid mix and the frozen mix 3.7

26、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 by the soft ice cream machine while maintaining the product in a ready-to-serve state wi

27、thout 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 consumption amount of energy consumed by the soft ice cream machine while cooling the product

28、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 3.13 production capacity number of reference portions drawn-off per hour 3.14 reference por

29、tion 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 BS EN 16764:2016EN 16764:2016 (E) 6 3.16 soft ice cream machine multifunction machine to pasteurize, conserve and freeze liquid mix N

30、ote 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 after extrusion 4 Performance characteristics 4.1 General In order to carry out the performance

31、 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 any testing. Fill the hopper with refrigerated reference test mix (5 C 1 C) to the manufactu

32、rers 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 consumption (if applicable) of the initial freeze down. When the machine is ready, according to the in

33、structions 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 following: temperature 20 %; overrun with pressurization pump machines 40 %. 4.3 Production ca

34、pacity 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 soft ice cream characteristics shall be the following: temperature 20 %; overrun with pressu

35、rization 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 time intervals of 60 s. Soft ice cream draw-off shall be done for 30 min. The soft ice cream c

36、haracteristics shall be the following: temperature 20 %; overrun with pressurization pump machines 40 %. BS EN 16764:2016EN 16764:2016 (E) 7 4.5 Idle energy consumption Idle energy consumption of the soft ice cream machine shall be measured (see 5.4.3) checking that hopper mix temperature and energy

37、 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 5.4.4) checking that hopper mix temperature and energy consumption of the soft serve machine mai

38、ntains 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 C for 30 min and then proceed to the cooling phase to the storage temperature 5 C. Record the e

39、lapsed pasteurization times, the pasteurization temperature and the energy consumption. Record the water consumption, if applicable. 4.8 Product temperature (extrusion temperature) The product temperature of the frozen reference test mix (Clause 6) depends on the adjusting and setting of the freezin

40、g 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 machine. 4.9 Overrun Generally during the freezing of the reference test mix (Clause 6) air ente

41、rs 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 the characteristics of the final product. The overrun obtained with the operation of the beater an

42、d 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 radiant heat The test room shall be a parallelepiped space in which two of the opposite side walls, r

43、eferred 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 two technical side walls is referred to as the “length” of the test room. The minimum useful dime

44、nsions (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 room shall be thermally insulated and shall be equipped with an inner metal skin. A minimum insula

45、tion 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 shall be sufficiently insulated to ensure that external climatic conditions do not affect the fl

46、oor temperature. BS EN 16764:2016EN 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 measured at different points shall not deviate from the rated temperature of the test-room by more t

47、han 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 specified measuring points. The surface temperatures of the walls shall remain within a tolerance of 2

48、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

49、shall be kept constant within 3K both during the periods required for obtaining stable operating conditions and during the tests. Unless otherwise specified, relative humidity shall not exceed 75 %. 5.2 Apparatus All the test apparatus, listed below, shall be calibrated at least once every two years. 5.2.1 Balance, with a resolution of at least 2 g. 5.2.2 Stop watch, with a 1 s resolution. 5.2.3 Thermometer probe, capable of immersion with a resolution at least of 0,5 C. 5.2.4 Watt-hour meter, for measuring the electrica