1、 g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58Pasta cookersThe European Standard EN 203-2-11:2006 has the status of a British StandardICS 97.040.
2、20Gas heated catering equipment Part 2-11: Specific requirements BRITISH STANDARDBS EN203-2-11:2006BS EN 203-2-11:2006This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2006 BSI 2006ISBN 0 580 48906 X monitor related international and Eu
3、ropean developments and A list of organizations represented on this committee can be obtained on request to its secretary.Cross-referencesThe British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section enti
4、tled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance
5、 with a British Standard does not of itself confer immunity from legal obligations.promulgate them in the UK.Summary of pagesThis document comprises a front cover, an inside front cover, the EN title page, pages 2 to 9 and a back cover.The BSI copyright notice displayed in this document indicates wh
6、en the document was last issued.Amendments issued since publicationAmd. No. Date CommentsEN 203-2-10 were still in development.The UK participation in its preparation was entrusted to Technical Committee GSE/19, Catering equipment (gas), which has the responsibility to: aid enquirers to understand t
7、he text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep UK interests informed;National forewordThis British Standard is the official English language version of EN 203-2-11:2006. Together with BS EN 203-2-1, BS EN 20
8、3-2-2, BS EN 203-2-3, BS EN 203-2-4, BS EN 203-2-5, BS EN 203-2-6, BS EN 203-2-7, BS EN 203-2-8, BS EN 203-2-9, and BS EN 203-2-10 it will supersede BS EN 203-2:1995 which will be withdrawn on the publication of all the above mentioned sub-parts.At the time of publication of this British Standard EN
9、 203-2-7 and EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-2-11June 2006ICS 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: Ex
10、igences particulires- Cuiseurs ptesGrokchengerte fr gasfrmige Brennstoffe - Teil 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 t
11、his EuropeanStandard the status of a national standard without any alteration. Up-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 (En
12、glish, French, German). A version in any other language made by translationunder 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, Cze
13、ch Republic, Denmark, Estonia, Finland, France,Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN
14、 DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 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 Nor
15、mative references 4 Annex ZA (informative) Relationship between this European Standard 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 10
16、6 “Large kitchen appliances using gaseous fuels”, the secretariat of which is held 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
17、 be withdrawn at the latest by December 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 requirements of EU Directive(s). For relationship with EU Directive(s), see informative Annex ZA, whic
18、h is an integral part of this document. This document supersedes EN 203-2:1995. This 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 modifie
19、s the corresponding clauses of EN 203-1:2005. Where a particular subclause of EN 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 acc
20、ordingly. Subclauses and figures which are additional to those in EN 203-1:2005 are 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,
21、Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, 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
22、 European Standard specifies the test methods and requirements for the construction 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 app
23、lication of this document. For dated references, only the edition cited applies. 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
24、 pollution of potable water in water installations and general requirements of devices 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 cor
25、rect operation 3.3.103 nominal volume Vnmanufacturers declared working volume when 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 mec
26、hanical safety Addition: No position of the basket shall be capable of causing any 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 203-2-11:20
27、06 (E) 5 The knobs of the draw off taps and of the tilting mechanism are considered 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 gene
28、ral conditions of 7.1 of EN 203-1:2005. When tested in accordance with 7.101, the 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
29、 with the maximum nominal load and in the worst conditions. 7.8.101 Lack of heat 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
30、. Furthermore, there shall be no deformation of the inside of the pasta cooker nor 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 wi
31、th a flue 0,5 m in length after the draught diverter. Type B14appliances shall be 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 po
32、sition. After having reached the boiling temperature, the test is carried out during 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 hea
33、t of water, in megajoules per kilogram (2,256 MJ/kg); Vgis the volume or mass of 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
34、per kilogram If Vcis measured as a volume: gsamesc273,15288,15013,251 tpppVV+= where: 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); p
35、sis the partial pressure of water vapour, in millibars (mbar) (see 7.3.2.1 of EN 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 pres
36、sure and test pressure of the appliance. 9.2.2.101 Indicated level The vessel shall 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 sh
37、all warn that the appliance shall not be used empty. 9.3.3 Instructions for installation 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
38、 Standard EN 203-2-11 and the Essential Requirements or other provisions of EU Directives 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 st
39、andard is cited in the Official Journal of the European Communities under that Directive 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 presumpt
40、ion of conformity with the corresponding Essential Requirements of that Directive 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 An
41、nex I General conditions 1.1 Operational safety 1.2 Marking and instructions Instructions 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 not
42、ices on appliance and its packaging 9.2.1, 9.2.2.101 1.3 Fittings 2 Materials 2.1 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 flu
43、ctuation of auxiliary energy 3.1.6 Abnormal fluctuation of auxiliary energy 3.1.7 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 d
44、evice failure; - flame supervision device - shut off device - gas governor - shut 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 g
45、as leak 3.2.2 Dangerous accumulation inappliance 3.2.3 Dangerous accumulation in 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
46、 into the room (for appliance connected to a flue in abnormal draught conditions) 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 E
47、xternal surface temperatures 3.7 Foodstuffs and water used for sanitary purposes 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 - Coo
48、king kettles equipped with powered stirrer and/or mixer - Safety and hygiene requirements BS EN BSI389 Chiswick High RoadLondonW4 4AL203-2-11:2006BSI British Standards InstitutionBSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in
49、 Europe and at the international level. It is incorporated by Royal Charter.RevisionsBritish Standards are updated by amendment or revision. Users of British Standards should make sure that they possess the latest amendments or editions.It is the constant aim of BSI to improve the quality of our products and services. We would be grateful if anyone finding an inaccuracy or ambiguity while using this British Standard would inform the Secretary of the technical committee r
