1、 g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58OvensThe European Standard EN 203-2-2:2006 has the status of a British StandardICS 97.040.20Gas hea
2、ted catering equipment Part 2-2: Specific requirements BRITISH STANDARDBS EN203-2-2:2006BS EN 203-2-2:2006This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2006 BSI 2006ISBN 0 580 48905 1 monitor related international and European devel
3、opments and promulgate them in the UK.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 th
4、e section entitled “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 applicati
5、on. Compliance with a British Standard does not of itself confer immunity from legal obligations.Summary of pagesThis document comprises a front cover, an inside front cover, the EN title page, pages 2 to 14, an inside back cover and a back cover.The BSI copyright notice displayed in this document i
6、ndicates when 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 u
7、nderstand the 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 203-2-2:2006. Together with BS EN 203-2-1
8、, 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BS EN 203-2-8, BS EN 203-2-9, BS EN 203-2-10 and BS EN 203-2-11 it will supersede BS EN 203-2:1995 which will be withdrawn on the publication of all the above mentioned sub-parts.At the time of publication of this British S
9、tandard, EN 203-2-7 and EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-2-2June 2006ICS 97.040.20 Supersedes EN 203-2:1995 English VersionGas heated catering equipment - Part 2-2: Specific requirements- OvensAppareils de cuisson professionnelle utilisant lescombustibles gazeux - Partie 2-2: Ex
10、igences particulires -FoursThis 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-to-date lists an
11、d 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 the responsibilit
12、y 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, Ireland, Italy,
13、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, 36 B-1050 Bruss
14、els 2006 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 203-2-2:2006: EEN 203-2-2:2006 (E) 2 Contents Page Foreword 3 1 Scope 4 2 Normative references . 4 6.3.101 Sequence of operation . 7 6.3.102 Overheat limit device for the cooki
15、ng chamber. 7 6.7 Combustion . 7 6.8.1 Stability and mechanical safety. 7 6.8.101 Shut off device for multi-function ovens with direct heating . 8 6.10 Rational use of energy 8 6.10.101 Ovens other than bakery ovens.8 6.10.102 Bakery ovens. 8 7.4.101 Operational sequence. 8 7.4.102 Overheat limit of
16、 the cooking chamber 8 7.6.101 Combustion (multi-function ovens with direct heat). 8 7.8.1 Stability and mechanical safety. 9 7.8.101 Safety during opening of the door 9 7.8.102 Isolating control for multi-function ovens with direct heat 9 7.101 Rational use of energy for ovens other than bakery ove
17、ns . 9 7.102 Rational use of energy for bakery ovens 10 7.103 Calculation of heat loss recovery 10 9.3.2 Instructions for use and maintenance 11 9.3.3 Instructions for installation and adjustment 11 Annex ZA (informative) Clauses of this European Standard EN 203-2-2 addressing essential requirements
18、 or other provisions of EU Directives . 12 Bibliography 14 EN 203-2-2:2006 (E) 3 Foreword This document (EN 203-2-2:2006) has been prepared by Technical Committee CEN/TC 106 “Large kitchen appliances using gaseous fuels”, the secretariat of which is held by AFNOR. This European Standard shall be giv
19、en 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 This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trad
20、e 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. If approved, this draft amendment will become EN 203-2-2. This document supersedes EN 203-2:1995. This European Standard
21、 specifies the safety and rational use of energy requirements and the particular test methods for natural convection oven, forced air ovens, multi-function ovens and steaming ovens as well as bakery and pizza ovens. This European Standard has to be used in conjunction with EN 203-1:2005. This part 2
22、 supplements or modifies 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 European Standard states “addition“, “modification“ or “replacement“, the relevant text of EN
23、 203-1:2005 is to be adapted accordingly. 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 Stan
24、dard: Austria, Belgium, Cyprus, 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. at the latest
25、 by December 2008. EN 203-2-2:2006 (E) 4 1 Scope Addition This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of energy, of commercial gas heated natural convection ovens, forced air ovens, mult
26、i-function ovens and steaming ovens, atmospheric or pressurised. Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard. This European Standard does not cover appliances which are specifically designed for use in industrial process on industrial pre
27、mises. 2 Normative references The following referenced documents are indispensable for the application 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 203-1:2
28、005, Gas heated catering equipment Part 1: General safety rules EN 60335-1:2002, Household and similar electrical appliances Safety Part 1: General requirements (IEC 60335-1:2001, modified) 3.101 natural convection oven appliance in which food is cooked in a chamber by natural convection 3.102 force
29、d convection oven appliance equipped with a cooking chamber in which hot air is circulated by means of a mechanical device 3.103 multi-function oven appliance having several modes of cooking: - natural convection mode: heating of the cooking chamber by natural convection; - hot air mode: heating of
30、the cooking chamber by forced convection; - steam mode: a steam generator produces steam which is injected into the cooking chamber. The oven can be used as a steam cooker without pressure; - mixed mode: combination of the hot-air and steam modes. The hot air is humidified by the steam. The steam in
31、jection can be continuous or intermittent by selection of the operator NOTE Certain ovens do not have a steam generator. Steam is produced by the injection of water 3.104 commercial bakery oven oven designed exclusively for the cooking of bread, cakes and pastries. It can receive the products to be
32、cooked by an intermediate, fixed or rotating trolley in the cooking chamber, placed on sole plate or on grid shelf or on plates in the different cooking chambers of the oven (in case of sole plate oven) EN 203-2-2:2006 (E) 5 3.105 multi deck oven oven with multiple access to the cooking chamber 3.10
33、6 direct heating food is directly heated by the products of combustion 3.107 indirect heating food is not directly heated by the products of combustion 3.108 steam generator apparatus providing the water vapour used to cook the food in multi-function ovens and steam ovens 3.109 adjustable vent oven
34、(oura) device allowing the venting of the cooking chamber during the cooking operation 3.110 sole plate horizontal bottom surface of the cooking chamber 3.111 usable height of a cooking deck maximum height in which the food can be placed on this deck 3.112 usable surface of a cooking deck maximum su
35、rface area on which food can be placed on this cooking deck 3.113 usable volume of a cooking deck product of the usable height by the usable surface for this deck 3.114 usable volume of a cooking chamber sum of the usable volumes of the decks of the cooking chamber 3.115 usable volume of the cooking
36、 chamber with a rotating trolley product of the usable height of the cooking chamber by the surface area subscribed by rotation of the largest trolley allowable in the chamber 3.116 usable volume of an oven V sum of the usable volumes of the cooking chamber of the oven. Unit: cubic decimetre (dm3) 3
37、.117 centre of the cooking chamber geometric centre of the usable volume of the cooking chamber of the oven 3.118 shelf support support designed to receive the cooking shelves and cooking plates EN 203-2-2:2006 (E) 6 3.119 trolley and charger apparatus allowing the pre-loading of several shelves out
38、side the appliance prior to introduction in the oven. They may be moved in rotation by a mechanical device 3.120 oven accessory accessory used for cooking in the oven, supplied with the appliance or as an option (e.g. cooking shelf, pastry trays, roasting pans, perforated pans, baskets) 3.121 port h
39、ole, glass door or glass transparent material allowing a view of the interior of the chamber 3.122 damper or isolating control device permitting the isolation of components of the gas circuit of the appliance (combustion air fan, pressurestat, multifunction control etc.) of multi-function ovens with
40、 direct heating. This device prevents ingress of steam in the gas circuit when the oven is used in the vapour mode. In the hot air or mixed mode, the damper is in the open position to keep clear the passing of the air gas mixture to the combustion head 3.123 water level control device which controls
41、 the water level of the steam generator 5.1.6.101 Evacuation of combustion products for multi-function ovens Combined combustion products circuits shall be constructed in such a way as to ensure that the burner of the steam generator and the hot air mode burner shall not influence each other. For th
42、is the requirements of 6.7 of EN 203-1:2005 shall be fulfilled for separate and combined operations of the burners. In the case of multi-function ovens with direct heating if a closing/opening device of the combustion products circuit exists, its opening shall be controlled and maintained when in ho
43、t air mode and mixed mode. A control device shall be used to check that the burner cannot come on if the evacuation circuit of the products of combustion is closed. 5.2.3.101 Isolating shutter device (multi-function ovens with direct heating) The operating and safety controls of the gas circuit (gas
44、 control, multifunction controls, pressurestats etc.) shall not be affected by contact with water vapour. When a shutter or isolating device is used it shall be possible to control the operation. 5.3.2.101 Door opening For appliances with drop down doors, any uncontrolled drop down of the door shall
45、 not cause injury to the operator. For appliances covered by pressure equipment directive, it shall not be possible to open the door if the internal pressure in the chamber is greater than atmospheric pressure. Any de-pressurising shall be safe and under control. EN 203-2-2:2006 (E) 7 6.3.101 Sequen
46、ce of operation The operation of the temperature regulator shall not have priority over the safety devices (of door, flame failure device, detector of failure of a fan in a combustion circuit). 6.3.102 Overheat limit device for the cooking chamber The re-set action of the overheat limit device shall
47、 be manual, unless a permanent warning (by a light for example) indicates that an automatic re-setting has occurred. 6.7 Combustion Addition The functioning of a sequential burner shall not cause a content of CO in the combustion products exceeding 0,2 % in the test conditions N1 of 7.6.101. For mul
48、ti-function ovens with direct heat, the CO rate contained in the products of combustion in the hot air mode shall not exceed 0,2 % when the maximum quantity of vapour is injected into the cooking chamber (maximum dosage) in the test conditions N2 of 7.6.101. For forced air and direct heat ovens, in
49、hot air mode the functioning of the burner shall be completely safe and the combustion (% of CO in the combustion products) shall remain under 0,1 % in the test conditions N3 of 7.6.101. 6.8.1 Stability and mechanical safety Addition The forced convection burners, in hot air mode, shall not operate unless the oven door(s) is(are) closed. The mixing fan shall not operate unless the doors are closed. If the oven is fitted with an open door cooling system, the access to the vanes of the mixing fan shall not be possible. Movable
