1、BRITISH STANDARDBS EN 13834:2007Cookware Ovenware for use in traditional domestic ovensICS 97.040.60g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58
2、+A1:2009 This British Standard waspublished under the authorityof the Standards Policy andStrategy Committee on 31 July 2007 BSI 2009National forewordThe UK participation in its preparation was entrusted to Technical CommitteeCW/9, Cooking and catering containers.A list of organizations represented
3、on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisions of acontract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard
4、 is the UK implementation of EN 13834:2007+A1:2009. It supersedes BS EN 13834:2007 which is withdrawn.The start and finish of text introduced or altered by amendment is indicated in the text by tags. Tags indicating changes to CEN text carry the number of the CEN amendment. For example, text altered
5、 by CEN amendment A1 is indicated by a b.Subclause 6.1.7 introduces a method for determining thermal shock resistance which differs from the method defined in BS EN 1183:1997, Subclause 6.3. The UK committee considers that the test methods for determining thermal shock and thermal shock endurance co
6、ntained within BS EN 1183:1997 are the most appropriate to use for evaluating the suitability of brittle materials, for example glass, glass-ceramics intended for use in ovens or as tableware.The committee would like to recommend that articles designated by suppliers as “ovenware”, “oven-proof ”, “o
7、ven-safe”, “oven to tableware ware” or any other similar description, which suggests that the articles can be safely used in an oven, should have a thermal shock endurance, t50, of not less than 150 C.ISBN 978 0 580 63688 2Date Comments 31 May 2009 Incorporating CEN amendment A1:2009Amendments/corri
8、genda issued since publication BS EN 13834:2007+A1:2009EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 13834:2007+A1 February 2009 ICS 97.040.60 Supersedes EN 13834:2007English Version Cookware - Ovenware for use in traditional domestic ovens Articles culinaires - Articles culinaires usage dome
9、stique conus pour la cuisson au four traditionnel Kochutensilien - Ofengeschirre zur Verwendung in Haushalts-Backfen This European Standard was approved by CEN on 26 April 2007 and includes Amendment 1 approved by CEN on 29 December 2008. CEN members are bound to comply with the CEN/CENELEC Internal
10、 Regulations which stipulate 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 Management Centre or to any CEN member.
11、 This European 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 Management Centre has the same status as the official versions. CEN members
12、are the national standards bodies of Austria, Belgium, Bulgaria, 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, Swit
13、zerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. N
14、o. EN 13834:2007+A1:2009: EEN 13834:2007+A1:2009 (E) 2 Contents Page Foreword 31 Scope 42 Normative references 43 Terms and definitions .44 Materials .65 General conditions for testing 66 Construction .67 Furniture .88 Coatings 89 Stability Deformation test . 1010 Product Information 11Annex A (norm
15、ative) Test for heat resistance of ovenware and furniture . 12Annex B (normative) Handle fatigue test . 13Annex C (normative) Non-stick performance test for bakeware Easy clean performance test for metallic and ceramic bakeware Corrosion test for tinned bakeware . 15Annex D (normative) Non-stick per
16、formance test for roasting and gratin dishes Easy clean performance test for roasting and gratin dishes Corrosion test for tinned roasting and gratin dishes . 16Annex E (normative) Resistance to staining of hard anodized coatings . 17Annex F (normative) Resistance to alkali of hard anodized aluminiu
17、m . 18Annex G (normative) Central loading test . 19Annex H (normative) Eccentric loading test 22Annex I (normative) Tearing test for flexible ovenware . 26BS EN 13834:2007+A1:2009 EN 13834:2007+A1:2009 (E) 3 Foreword This document (EN 13834:2007+A1:2009) has been prepared by Technical Committee CEN/
18、TC 194 “Utensils in contact with food”, the secretariat of which is held by BSI. 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 August 2009, and conflicting national standards shall be withdrawn
19、at the latest by August 2009. This document includes Amendment 1, approved by CEN on 2008-12-29. This document supersedes !EN 13834:2007.“ The start and finish of text introduced or altered by amendment is indicated in the text by tags ! “. According to the CEN/CENELEC Internal Regulations, the nati
20、onal standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
21、Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. BS EN 13834:2007+A1:2009 EN 13834:2007+A1:2009 (E) 4 1 Scope This European Standard specifies safety and performance requirements for items of ovenware for use in domestic ovens. It is applicable to ovenwar
22、e regardless of material or method of manufacture. It is applicable to products intended for use both on top of the stove and in oven. This European Standard is not applicable to metal pots, items for single use, throwaway ovenware or ovenware intended for use in a microwave oven only. 2 Normative r
23、eferences 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. !EN 1183:1997“, Materials and articles
24、in contact with foodstuffs Test methods for thermal shock and thermal shock endurance EN 14483-2:2004, Vitreous and porcelain enamels Determination of resistance to chemical corrosion Part 2: Determination of resistance to chemical corrosion by boiling acids, neutral liquids and/or their vapours EN
25、14916, Domestic cookware Graphical symbols (pictograms) EN ISO 2064, Metallic and other inorganic coatings Definitions and conventions concerning the measurement of thickness (ISO 2064:1996) EN ISO 2360, Non-conductive coatings on non-magnetic electrically conductive basis materials Measurement of c
26、oating thickness Amplitude-sensitive eddy current method (ISO 2360:2003) !EN ISO 2409:2007“, Paints and varnishes Cross-cut test !(ISO 2409:2007)“ ISO 2747, Vitreous and porcelain enamels Enamelled cooking utensils Determination of resistance to thermal shock ISO 4532, Vitreous and porcelain enamels
27、 Determination of the resistance of enamelled articles to impact Pistol test ISO 13805, Vitreous and porcelain enamels for aluminium Determination of the adhesion of enamels on aluminium under the action of electrolytic solution (spall test) 3 Terms and definitions For the purposes of this document,
28、 the following terms and definitions apply. 3.1 ovenware utensil, in the form of a hollow or flat container, intended for use in the cooking of food either solid or liquid NOTE Ovenwares include, but are not restricted to, the follow items: gratin and roasting dishes used in the preparation and cook
29、ing of vegetable and meat dishes; ceramic pots used in the preparation and cooking of meats and/or vegetables; bakeware used in the preparation and cooking of various types of dough mixtures (bakeware varies in shape andmay include removable parts) pate mould used in the preparation and cooking of p
30、ates. BS EN 13834:2007+A1:2009 EN 13834:2007+A1:2009 (E) 5 3.2 fixing system attachment method, or methods, utilized in fastening a handle to the body of an item of ovenware or to fix a knob to a lid where the handle or knob are not an integral part of the body or lid 3.3 furniture handles and knobs
31、 which are attached to the body or lid of ovenware using a fixing system (3.2) and intended to facilitate the carrying and handling of the article in normal use 3.4 removable furniture furniture designed to be attached and removed from the body or lid of ovenware without the use of tools 3.5 capacit
32、y volume of water held when the ovenware is filled to the brim while standing on a level surface 3.6 usable capacity two thirds of the capacity NOTE The true usable capacity of the ovenware varies with the food being cooked. The figure given here is an average value intended for use in test situatio
33、ns only and not as information to the consumer. 3.7 coating deposit and/or coating applied to a substrate to obtain specific performance properties independent of the properties of the substrate 3.8 non-stick coating coating applied to the interior of the ovenware to achieve an anti-adherent effect
34、during cooking and to facilitate cleaning 3.9 easy clean coating coating applied to the interior of the ovenware to facilitate cleaning 3.10 vitreous enamel inorganic non-metallic material formed from a mixture of mineral compounds, applied to a metallic substrate and fused at high temperature to fo
35、rm a homogeneous coating 3.11 glaze substance resulting from the melting or sintering of inorganic constituents and designed to form a surface layer which is fused or is capable of being fused in one or more coats and the firing temperature of which is higher than 500 C 3.12 organic coating material
36、 formed from a mixture of resins and polymers, applied to a metallic substrate, cured at low temperatures to form a homogeneous coating 3.13 tinning or tin plating deposition of a thin coating of tin onto a steel substrate to ensure protection against corrosion BS EN 13834:2007+A1:2009 EN 13834:2007
37、+A1:2009 (E) 6 3.14 glass inorganic non-metallic material produced by the complete fusion of raw materials at a high temperature into a homogeneous liquid which is then cooled to a rigid condition essentially without crystallisation/crystallise 3.15 glass-ceramic inorganic, non-metallic material pro
38、duced by the complete fusion of raw materials at high temperatures into a homogeneous liquid which is then cooled to a rigid material and heat treated to achieve mainly sub-microscopic small crystallites 3.16 ceramic inorganic, non-metallic material produced by firing a mixture of raw materials at h
39、igh temperature. The firing temperature is high enough to give the necessary strength to the article, which is already shaped, but lower than the temperature which is necessary to achieve complete fusion of the mixture 3.17 popping distinctive sound made by the application of a load to the apparentl
40、y flat base of an item of ovenware due to the sudden transformation of the base from convex to concave 3.18 flexible bakeware utensil, in the form of a hollow or flat container, intended for use in the cooking of food and deformable in any point by manual pressure 4 Materials Ovenware shall be made
41、of materials of a type and purity that, under normal conditions of use, present no toxic hazards nor in any way affect the organoleptic qualities of food prepared in it. 5 General conditions for testing Unless otherwise specified, all measurements shall be carried out at ambient temperature of (23 5
42、) C with unused ovenware. 6 Construction 6.1 General NOTE Requirements 6.1.1, 6.1.2, 6.1.3, 6.1.4, 6.1.5 and 6.1.6 may be verified on the same ovenware. 6.1.1 Stability The product shall be stable when placed empty, without lid, in the least favourable position, on a surface inclined at an angle of
43、5. 6.1.2 Hygiene All surfaces intended to come into contact with food shall be easily cleanable under normal circumstances. 6.1.3 Mechanical hazards All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to the user. BS EN 13834:2007+A1:2009 EN 13834:
44、2007+A1:2009 (E) 7 6.1.4 Handle position with respect to ovenware Handles shall be positioned above the centre of gravity of an item of ovenware when filled with sand to its capacity. 6.1.5 Knob design It shall be possible to use the knob for its normal purposes while using an oven glove or cloth. I
45、n addition the knob shall remain firmly attached to the lid after exposing it to a temperature 20 C above the manufacturers maximum recommended temperature, or 250 C where no recommendation is given, for 30 min. 6.1.6 Lid design It shall be possible to remove it from the body using a force equal to
46、the weight of the lid, + 2 N, in any position at ambient temperature. This test shall be carried out both before and after exposing the product, filled to its usable capacity with water, to a temperature 20 C above the manufacturers maximum recommended temperature for 30 min and allowing cooling in
47、ambient combinations for ten minutes. This test shall also be carried out when the item has cooled to ambient temperature. Where no maximum temperature is recommended, the temperature used shall be 250 C. The lid shall remain in place throughout the heating and cooling stages. If the lid is fitted w
48、ith a locking device, this test shall be carried out with the device disengaged. 6.1.7 Thermal shock resistance of brittle materials !All ceramic, glass-ceramic and glass ovenware and their covers shall be tested in accordance with Method B of EN 1183:1997, 6.2. Test shall be carried out on 3 sample
49、s at the temperature difference T of 180 C. Samples which do chip, crack, craze or break are considered as having failed the test.“ 6.1.8 Heat resistance After testing in accordance with Annex A at a temperature of 20 C above the manufacturers recommended maximum temperature, or 250 C where no maximum temperature is given, for 1 h, the ovenware shall show no damage. 6.1.9 Resistance to leakage The design of ovenware, including those with folded seams and l
