1、 DEUTSCHE NORM September 2006DIN EN 203-2-2 ICS 97.040.20 Partially supersedes DIN EN 203-2:1995-03 Gas heated catering equipment Part 2-2: Specific requirements Ovens English version of DIN EN 203-2-2:2006-09 Grokchengerte fr gasfrmige Brennstoffe Teil 2-2: Spezifische Anforderungen Backfen Englisc
2、he Fassung DIN EN 203-2-2:2006-09 Document comprises 16 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-Normen). English p
3、rice group 10 www.din.de www.beuth.de !,pn - hot air mode: heating of 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
4、 and steam modes. The hot air is humidified by the steam. The steam injection 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 co
5、oking of bread, cakes and pastries. It can receive the products to be 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
6、 multi deck oven oven with multiple access to the cooking chamber 3.106 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 fo
7、od in multi-function ovens and steam ovens 3.109 adjustable vent oven (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
8、 placed on this deck 3.112 usable surface of a cooking deck maximum surface 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
9、of the decks of the cooking chamber 3.115 usable volume of the cooking 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 vol
10、umes of the cooking chamber of the oven. Unit: cubic decimetre (dm3) 3.117 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
11、 and charger apparatus allowing the pre-loading of several shelves outside 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 shel
12、f, pastry trays, roasting pans, perforated pans, baskets) 3.121 port hole, 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,
13、pressurestat, multifunction control etc.) of multi-function ovens with 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
14、to the combustion head 3.123 water level control device which controls 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 genera
15、tor and the hot air mode burner shall not influence each other. For this 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 cir
16、cuit exists, its opening shall be controlled and maintained when in hot 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 dir
17、ect heating) The operating and safety controls of the gas circuit (gas 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 applian
18、ces with drop down doors, any uncontrolled drop down of the door shall 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
19、 shall be safe and under control. EN 203-2-2:2006 (E) 7 6.3.101 Sequence 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 th
20、e cooking chamber The re-set action of the overheat limit device shall 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
21、products exceeding 0,2 % in the test conditions N1 of 7.6.101. For multi-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 te
22、st conditions N2 of 7.6.101. For forced air and direct heat ovens, in 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 Addit
23、ion 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
24、 parts (fan, turbine, lever, rotating oven bottom, rotating trolley) accessible by the user, shall be arranged or enclosed in such way to ensure an appropriate protection against the risks of injuries in normal use, included cleaning. It shall not be possible to touch the moving parts, in the test c
25、onditions of 7.8.1. The protection devices shall not be removable unless: - an appropriate lock out is intended to prevent the rotation of the movable part when the protection device is removed, or - the protection device is an integral part of the appliances jacket. Verify by examination of the con
26、struction. 6.8.1.101 Stability with opened door Appliances other than those intended to be fixed to the floor shall not tilt when the doors are opened and subjected to a load according to 7.8.1.101. EN 203-2-2:2006 (E) 8 6.8.101 Shut off device for multi-function ovens with direct heating The shut o
27、ff device shall be resistant to vapour, in the condition of 7.8.102. 6.10 Rational use of energy 6.10.101 Ovens other than bakery ovens Under the conditions of 7.101 the consumption of gas in kilowatts (kW) required to maintain the steady temperature shall not exceed: 3 2V 22,0 where V is the usable
28、 volume of the oven. 6.10.102 Bakery ovens Under the conditions of 7.102 the consumption of gas in kilowatts (kW) shall be less than: - 20 W/dm3, of the usable volume, referred to Hi, for recycling ovens; - 30 W/dm3, of the usable volume, referred to Hi, for ovens with trolleys 7.4.101 Operational s
29、equence The requirement of 6.3.101 is verified by examination of the construction. Verify that the action of the safety devices (of door, flame failure device, detector of weakness on fan of combustion circuit) is not overridden by any action of the temperature regulator. The regulating vapour dosag
30、e system shall be adjusted to allow the minimum injected quantity. The oven being in steady state conditions, the working time of the burner is recorded. At the same time the CO and CO2content of the combustion products is measured. 7.4.102 Overheat limit of the cooking chamber After having bypassed
31、 the temperature regulating system, it is verified that the function of the over heat limit device guarantees the safety of the operator. For bakery ovens, it is verified that the gas supply is cut when the overheat temperature thermostat probe reaches 400 C. In order to carry out this test it might
32、 be necessary to put the operating thermostats at ambient temperature. For ovens having several cooking compartments the temperature is measured at the centre of each compartment. 7.6.101 Combustion (multi-function ovens with direct heat) Following tests are carried out with reference gases at norma
33、l pressure. Test N 1 For appliances for which the burners are fitted with sequential controls, after having reached the steady state conditions at nominal heat input, the burners are set on the minimum position of the sequential control and the measurement of CO content is carried out over two cycle
34、s. EN 203-2-2:2006 (E) 9 Test N 2 The vapour dosage regulating system shall be placed in the position allowing the maximum injected quantity. Measure the rate of CO and CO2contained in the combustion products when the chamber reaches the maximum temperature before the operating thermostat closes. Te
35、st N 3 Disconnect the mixing fan(s) before trying to ignite the hot air mode burner. Fan failure shall be indicated to the operator by a waiting mode or a safety mode of the heating system. Otherwise, the CO content shall be measured at the flue outlet. 7.8.1 Stability and mechanical safety Addition
36、 The verification of access to moving parts is carried out applying a conic probe (Figure 3 of EN 60335-1:2002) with a 10 N strength. 7.8.1.101 Stability with opened door Doors having a horizontal hinge at their lower edge are opened and a weight is gently placed on the surface of the door so that i
37、ts centre of gravity is vertically over the geometric centre of the door. The contact area of the weight is such as it will cause no damage to the door, and its mass is equal to: for appliances normally used on a floor: - for cooking compartment doors: 23 kg or such higher value as, according to the
38、 manufacturers cooking instructions, can be placed in the cooking compartment; - for other doors: 7 kg. for appliances normally used on a table or similar support and provided with door(s) having a horizontal hinge at their lower edge and a projection of at least 225 mm from the hinge to the opening
39、 edge: 7 kg or such higher value as, according to the manufacturers cooking instructions, can be placed in the cooking compartment. Doors, except those where the lower level of the cooking compartment is above a normal working surface, having a vertical hinge are opened through an angle of 90, and a
40、 downward force of 140 N is then applied gently to the top of the door at the extremity furthest from the hinge. This test is repeated with the door opened as far as possible, but not through an angle of more than 180. 7.8.101 Safety during opening of the door Verify, by a visual examination, that t
41、he opening of the door does not cause a dangerous situation for the operator. 7.8.102 Isolating control for multi-function ovens with direct heat The appliance, previously set at its nominal rate with one of the reference gases, is operated in steam mode at 100 C for 1 h. At the end of the test it i
42、s verified that there is no condensate up-stream of the isolating control of the air/gas circuit of the hot air burner. 7.101 Rational use of energy for ovens other than bakery ovens Test is carried out using one of the reference gases at normal pressure. Test is made in general with the gas with th
43、e poorest Wobbe index. For multi-function ovens, the tests are carried out in hot-air mode. EN 203-2-2:2006 (E) 10 The temperature is measured at the centre of each cooking zone. For multi chambers ovens, the tests are carried out at the same time for each chambers. The gas rate is reduced to mainta
44、in the temperature rise of 195 K. When the average gas rate does not vary by more than 5 % during two successive periods of approximately 15 min each, this value can be considered as corresponding to the consumption of gas for the setting used and is determined according to 7.103. For ovens with on-
45、off thermostat control, each period of 15 min shall start and finish at the same point in the cycle. Record the room temperature for each reading. NOTE If the rise of temperature of 195 K cannot be reached, two tests may be carried out in order to obtain the result by interpolation. 7.102 Rational u
46、se of energy for bakery ovens Test is carried out using one of the reference gases at normal pressure. Test is made in general with the gas with the poorest Wobbe index. Regulate the gas control to maintain a temperature tc= ta + 230 C at the level of the thermostat. The oven shall be empty, cold at
47、 the start of the test and the doors closed. The gas consumption required to maintain a temperature of 230 C above ambient temperature, is determined during a period of one hour beginning when the thermostat acts, according to 7.103. If the burner functions cyclically and if the number of cycles for
48、 one hour is not complete, the test is continued in a manner to complete the cycle and the gas consumption is calculated on one hour. 7.103 Calculation of heat loss recovery The gas consumption is calculated with the following equation: iCV3iE100,278 =HVC expressed in watts per cubic decimetre where
49、 Vcis the volume of gas consumed in cubic metres; Viis the usable volume of the cooking chamber in cubic decimetres; Hiis the net calorific value of the test gas in megajoules per cubic metre (at 15 C, 1 013 mbars) The volume of gas consumed determined by the volume of gas measured is given by: VVppptcmesasg1013,25288,15273,15=+where Vmesis the volume of gas measured in cubic metres; pa is the atmospheric pressure in millibars; p is the supply pressure of the gas at the point of measurement of the heat input in millibars; EN 203-2-2:2006 (E) 11 ps
