1、July 2014Translation by DIN-Sprachendienst.English price group 8No 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 97.
2、040.20!%2R“2159747www.din.deDDIN EN 203-2-7Gas heated catering equipment Part 2-7: Specific requirements Salamanders and rotisseries;English version EN 203-2-7:2014,English translation of DIN EN 203-2-7:2014-07Grokchengerte fr gasfrmige Brennstoffe Teil 2-7: Spezifische Anforderungen Salamander und
3、Grillgerte;Englische Fassung EN 203-2-7:2014,Englische bersetzung von DIN EN 203-2-7:2014-07Appareils de cuisine professionnelle utilisant les combustibles gazeux Partie 2-7: Exigences particulires Salamandres et rtissoires;Version anglaise EN 203-2-7:2014,Traduction anglaise de DIN EN 203-2-7:2014-
4、07SupersedesDIN EN 203-2-7:2007-08www.beuth.deIn case of doubt, the German-language original shall be considered authoritative.Document comprises 11 pages06.14 DIN EN 203-2-7:2014-07 2 A comma is used as the decimal marker. Start of application The start of application of this standard is 2014-07-01
5、. National foreword This standard includes safety requirements. This document (EN 203-2-7:2014) has been prepared by Technical Committee CEN/TC 106 “Gas heated catering equipment” (Secretariat: AFNOR, France). The responsible German body involved in its preparation was the Normenausschuss Heiz-, Koc
6、h- und Wrmgert (Heating and Cooking Equipment Standards Committee), Working Committee NA 040-05-01 AA Gasbeheizte Grokchengerte Deutscher Spiegelausschuss CEN/TC 106 Gasbeheizte Grokchengerte. This standard is part of the series DIN EN 203 Gas heated catering equipment and applies in conjunction wit
7、h DIN EN 203-1 General safety rules. Specific requirements for salamanders and rotisseries are outlined in this standard. DIN EN 203-2 Gas heated catering equipment consists of the following parts: Part 2-1: Specific requirements Open burners and wok burners Part 2-2: Specific requirements Ovens Par
8、t 2-3: Specific requirements Boiling pans Part 2-4: Specific requirements Fryers Part 2-6: Specific requirements Hot water heaters for beverage Part 2-7: Specific requirements Salamanders and rotisseries Part 2-8: Specific requirements Brat pans and palla cookers Part 2-9: Specific requirements Soli
9、d tops, warming plates and griddles Part 2-10: Specific requirements Chargrills Part 2-11: Specific requirements Pasta cookers DIN EN 203-3, Materials and parts in contact with food and other sanitary aspects Amendments This standard differs from DIN EN 203-2-7:2007-08 as follows: a) editorial addit
10、ions have been included; b) references have been revised; c) a marking related to the risks of hot surfaces has been added; d) a method used to test the temperature of the receptacle for cooking juices and fats has been added. Previous editions DIN 3363: 1979-07 DIN EN 203-2: 1995-03 DIN EN 203-2-7:
11、 2007-08 EN 203-2-7March 2014 ICS 97.040.20 Supersedes EN 203-2-7:2007English Version Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries Appareils de cuisine professionnelle utilisant les combustibles gazeux - Partie 2-7: Exigences particulires - Salamandre
12、s et rtissoires Grokchengerte fr gasfrmige Brennstoffe - Teil 2-7: Spezifische Anforderungen - Salamander und Grillgerte This European Standard was approved by CEN on 13 December 2013. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving
13、 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 European Standard exists in three offici
14、al 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 the national standards bodies of A
15、ustria, 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, Romania, Slovakia, Slovenia, Spain, Sw
16、eden, Switzerland, Turkey and United Kingdom. CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 203-2-7:2014 EEUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN D
17、E NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGEUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 203-2-7:2014 (E) 2 Contents Page Foreword 3 1 Scope 4 2 Normative references 4 5.3.1.101 Food spillage 4 5.3.2 Stability and mechanical safety .4 5.3.101 Fire safety Risk of burns 5 5.3.102 Draining 5 5.3.
18、103 Hygiene .5 6.3.2.1 Protection against risk of fire .5 6.3.2.2 Protection against risk of burns .5 7.4.2.2 Protection against risk of fire .5 7.4.2.2.101 Temperature of the receptacle for cooking juices and fats .5 7.5.1.1 Thermoelectric flame cut-off device 6 7.6.2.1.101 General test conditions
19、6 7.8.1 Stability and mechanical safety .6 9.3.2 Instructions for use and maintenance .6 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2009/142/EC 7 DIN EN 203-2-7:2014-07EN 203-2-7:2014 (E) 3 Foreword This document (EN 203-2-7:2014
20、) 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 given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by Sep
21、tember 2014, and conflicting national standards shall be withdrawn at the latest by September 2014. 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 p
22、atent rights. This document supersedes EN 203-2-7:2007. 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 Anne
23、x ZA, which is an integral part of this document. This standard is intended to be used in conjunction with EN 203-1, Gas heated catering equipment Part 1: General safety rules. This sub-part of Part 2 supplements or modifies the corresponding clauses of EN 203-1, so as to convert it into the Europea
24、n Standard for salamanders and rotisseries using gaseous fuels. Where a particular subclause of EN 203-1 is not mentioned in this sub-part of Part 2, that subclause applies as far as is reasonable. Where this European Standard states “addition”, “modification” or “replacement”, the relevant text of
25、EN 203-1 is to be adapted accordingly. Subclauses and figures which are additional to those in EN 203-1 are numbered starting with 101. The main changes compared to the former version are the following: addition of a marking relating to the hot surface risk; testing method for temperature of the rec
26、eptacle for cooking juices and fats. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugosl
27、av Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. DIN EN 203-2-7:2014-07EN 203-2-7:2014 (E) 4 1 Scop
28、e Addition: This European Standard specifies requirements for the construction and operating characteristics relating to the safety and marking of salamanders and rotisseries. It also states test methods to check those characteristics. This European Standard does not cover rational use of energy. 2
29、Normative references Addition: EN 203-1:2005+A1:2008, Gas heated catering equipment - Part 1: General safety rules EN ISO 7010, Graphical symbols - Safety colours and safety signs - Registered safety signs (ISO 7010) 3 Terms and Definitions Addition: 3.101 salamander appliance mainly designed to gri
30、ll, possibly roast alimentary foods or culinary preparations that cook or brown under a cooking hearth by means of radiant heat 3.102 rotisserie appliance mainly designed to roast alimentary foods that cook by slow rotation in front of a horizontal or vertical cooking hearth by means of radiant heat
31、 3.103 grill pan deep detachable receptacle, located under the food to be cooked, intended to collect cooking juices and fats 3.104 spit metallic utensil supporting food to be cooked rotating on its axis in front of the cooking hearth Note 1 to entry: Spits may be of various shapes: circular, square
32、, rectangular section, basket, etc. They can be horizontal or vertical. 5.3.1.101 Food spillage Access to air and gas supply holes shall be possible in order to facilitate the cleaning operations in case of spillage or accumulation of cooking juices and fats. 5.3.2 Stability and mechanical safety Ad
33、dition: Moving mechanical parts, when they exist, shall be designed and protected in such a way as to prevent injury to the user. DIN EN 203-2-7:2014-07EN 203-2-7:2014 (E) 5 Appliances, when fitted with a grill pan, shall remain stable under test conditions of 7.8.1. Grill pans shall incorporate a p
34、ositioning device designed to prevent any involuntary movement or over turning. 5.3.101 Fire safety Risk of burns The appliance shall incorporate a detachable and/or drainable receptacle allowing the collection of cooking juices and fats. This receptacle shall be protected against excessive heating
35、that might cause a fire. 5.3.102 Draining For rotisseries, detachable receptacles or grill pans of a capacity greater than 8 l shall be equipped with a drain tap. 5.3.103 Hygiene Lubricants of mechanical devices used to move the spits shall be prevented from out flow onto the food to be cooked, in d
36、etachable receptacles or grill pans. 6.3.2.1 Protection against risk of fire Addition: The temperature, measured in the receptacle for cooking juices and fats during the test of EN 203-1:2005+A1:2008, 7.4.2.2 and 7.4.2.2.101 of this European Standard, shall be less than 200 C. 6.3.2.2 Protection aga
37、inst risk of burns Addition: Rotisserie glass doors, when they exist, are not considered as working surfaces and consequently they shall meet requirements of EN 203-1:2005+A1:2008, 6.3.2.2.2, i.e. 95 K. When these requirements are not met, rotisserie glass doors shall wear a marking of the form of t
38、he standardized symbol described in EN ISO 7010, (W017) relating to hot surfaces. This marking shall have a base of at least 15 mm. 7.4.2.2 Protection against risk of fire Addition: Add the following 3rd paragraph: An additional measuring panel corresponding to the dimensions of the appliances front
39、 is placed in front of the appliance at the distance indicated in the installation instructions. 7.4.2.2.101 Temperature of the receptacle for cooking juices and fats If applicable, the receptacle is filled with water according to the instructions. The test is carried out by the receptacle being fil
40、led up to one third of its remaining volume with sunflower oil. The temperature is measured at the centre of the volume of oil. DIN EN 203-2-7:2014-07EN 203-2-7:2014 (E) 6 7.5.1.1 Thermoelectric flame cut-off device Modification: Paragraphs 4 and 5 are replaced with the following two paragraphs: The
41、 test is carried out with every burner in function. The general gas supply is shut off after 1 h. The extinction delay time is measured between the moment when the ignition burner/pilot and burners are intentionally extinguished by cutting off the gas supply and the moment when, after immediately tu
42、rning on again, the gas supply is cut off by the action of the last acting safety device. 7.6.2.1.101 General test conditions For appliances subject of this European Standard, the combustion tests are carried out under conditions of EN 203-1:2005+A1:2008, 7.6.1 and 7.6.2 with a sampling probe simila
43、r to those described in Figure 6 or Figure 7, grill pan in place. For appliances fitted with door(s) the sampling is carried out with the door(s) closed. 7.8.1 Stability and mechanical safety Addition: The test on the plane at an angle of 10 is carried out with the doors open even if they are lockab
44、le. Firstly, it is ensured that the appliance is empty. Then, the accessories (spits, grill pans, etc.) are installed in the most unfavourable position of use without load. Finally, they are loaded according to the maximum load stated in the instructions. The appliance is then returned to the horizo
45、ntal position and the stability of each grill pan is checked putting the loaded spit according to the maximum load indicated in the instructions in the most unfavourable position. 9.3.2 Instructions for use and maintenance Addition: A paragraph shall be introduced in the instructions relating to a s
46、ystematic checking and cleaning of the cooking zone and particularly of grill pans and receptacles before lighting to avoid the risk of fire. The instructions shall draw attention to the minimum distances to be respected between the front of the appliance and any combustible material. The instructio
47、ns shall state the maximum load to be respected for the loading of accessories. DIN EN 203-2-7:2014-07EN 203-2-7:2014 (E) 7 Annex ZA (informative) Relationship between this European Standard and the Essential Requirements of EU Directive 2009/142/EC This European Standard has been prepared under a m
48、andate given to CEN by the European Commission and the European Free Trade Association to provide one means of conforming to Essential Requirements of the New Approach Directive 2009/142/EC. Once this standard is cited in the Official Journal of the European Union under that Directive and has been i
49、mplemented as a national standard in at least one Member State, compliance with the normative clauses of this standard given in Table ZA.1 confers, within the limits of the scope of this standard, a presumption of conformity with the corresponding Essential Requirements of that Directive and associated EFTA regulations. Table ZA.1 Correspondence between this European Standard and Directive 2009/142/EC Essential requ
