1、BSI Standards PublicationAppliances, solid fuels and firelighters for barbecueingPart 1: Barbecues burning solid fuels Requirements and test methodsBS EN 1860-1:2013BS EN 1860-1:2013 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 1860-1:2013. It supersedes BS E
2、N 1860-1:2003 which is withdrawn.The UK participation in its preparation was entrusted by Technical Committee RHE/28, Domestic solid mineral fuel appliances, to Subcommittee RHE/28/1, Appliances, solid fuels and firestarters for barbecuing.The UK committee voted against approval of this European Sta
3、ndard due to the absence of a product labelling requirement that adequately highlights the risk of fatal carbon monoxide poisoning that can be posed by use of these products. EN 1860-1 will shortly be amended by CEN to address this and it has been requested by the committee to issue similar amendmen
4、ts to EN 1860-2, EN 1860-3 and EN 1860-4. However in regard to concerns in the UK relating to incidences of carbon monoxide poisoning please refer to the National Annex for best practice guidance.National Annex NA (informative), found at the end of this document, offers recommendations for the marki
5、ng of products made in accordance with 1860-1.A list of organizations represented on this subcommittee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. The British S
6、tandards Institution 2014. Published by BSI Standards Limited 2014ISBN 978 0 580 77058 6ICS 75.160.10; 97.040.20Compliance with a British Standard cannot confer immunity from legal obligations.This British Standard was published under the authority of the Standards Policy and Strategy Committee on 3
7、0 April 2014.Amendments/corrigenda issued since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1860-1 January 2013 ICS 75.160.10; 97.040.20 Supersedes EN 1860-1:2003English Version Appliances, solid fuels and firelighters for barbecueing - Part 1: Barbecues burning
8、 solid fuels - Requirements and test methodsAppareils, combustibles solides et allume-feu pour la cuisson au barbecue - Partie 1: Barbecues utilisant les combustibles solides - Exigences et mthodes dessai Gerte, feste Brennstoffe und Anzndhilfen zum Grillen - Teil 1: Grillgerte fr feste Brennstoffe
9、- Anforderungen und Prfverfahren This European Standard was approved by CEN on 16 September 2012. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to
10、-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 official versions (English, French, German). A version in any other language made by translat
11、ion 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 Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland,
12、Former Yugoslav 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 United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION CO
13、MIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2013 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1860-1:2013: EBS EN 1860-1:2013EN 1860-1:2013 (E) 2 Contents Page
14、 Foreword 3 Introduction .4 1 Scope 5 2 Normative references 5 3 Terms and definitions .5 4 Requirements .7 4.1 General requirements 7 4.2 Requirements for parts .8 4.2.1 Cooking grid .8 4.2.2 Rotisserie spit 9 4.2.3 Fuel compartment 9 4.2.4 Ash compartment or catcher . 11 4.2.5 Gravy tray or drip p
15、an 12 4.2.6 Stand 12 4.2.7 Handles or gripping devices 12 4.2.8 Motor 14 5 Test methods . 14 5.1 General . 14 5.2 Thermal test . 14 5.2.1 General . 14 5.2.2 Thermal test of use . 14 5.2.3 Safety test 17 5.3 Combustibility . 18 5.4 Stability 18 5.4.1 Barbecues and suitcase barbecues 18 5.4.2 Permanen
16、t barbecues 18 5.5 Handling . 20 5.6 Cooking grid 20 5.7 Perforation test . 21 6 Marking 23 7 Instructions for use 23 Annex A (informative) Mandatory sentences 25 Bibliography . 31 BS EN 1860-1:2013EN 1860-1:2013 (E) 2 Contents Page Foreword 3 Introduction .4 1 Scope 5 2 Normative references 5 3 Ter
17、ms and definitions .5 4 Requirements .7 4.1 General requirements 7 4.2 Requirements for parts .8 4.2.1 Cooking grid .8 4.2.2 Rotisserie spit 9 4.2.3 Fuel compartment 9 4.2.4 Ash compartment or catcher . 11 4.2.5 Gravy tray or drip pan 12 4.2.6 Stand 12 4.2.7 Handles or gripping devices 12 4.2.8 Moto
18、r 14 5 Test methods . 14 5.1 General . 14 5.2 Thermal test . 14 5.2.1 General . 14 5.2.2 Thermal test of use . 14 5.2.3 Safety test 17 5.3 Combustibility . 18 5.4 Stability 18 5.4.1 Barbecues and suitcase barbecues 18 5.4.2 Permanent barbecues 18 5.5 Handling . 20 5.6 Cooking grid 20 5.7 Perforation
19、 test . 21 6 Marking 23 7 Instructions for use 23 Annex A (informative) Mandatory sentences 25 Bibliography . 31 BS EN 1860-1:2013EN 1860-1:2013 (E) 3 Foreword This document (EN 1860-1:2013) has been prepared by Technical Committee CEN/TC 281 “Appliances, solid fuels and firelighters for barbecuing”
20、, the secretariat of which is held by AENOR. 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 July 2013, and conflicting national standards shall be withdrawn at the latest by January 2014. Attenti
21、on 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 patent rights. This document supersedes EN 1860-1:2003. The main technical modifications are the following:
22、a. Clause 3, Terms and definitions: definition of BBQ modified to introduce Close and Open barbecues; b. 4.2.3.1: measurement of thickness added; c. New 4.2.4, Ash compartment or catcher; d. 4.2.7: Table 3 modified; e. Clause 5, Test Methods: Test methods modified. A thermal test of use and a safety
23、 test were added; f. New Annex A. This European Standard on appliances, solid fuels and firelighters for barbecuing consists of the following parts: Part 1: Barbecues burning solid fuels Requirements and test methods Part 2: Barbecue charcoal and barbecue charcoal briquettes Requirements and test me
24、thods Part 3: Firelighters for igniting solid fuels for use in barbecue appliances Requirements and test methods Part 4: Single use barbecues burning solid fuels Requirements and test methods According to the CEN/CENELEC Internal Regulations, the national standards organisations of the following cou
25、ntries are bound to implement this European Standard: Austria, 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, P
26、oland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. BS EN 1860-1:2013EN 1860-1:2013 (E) 4 Introduction This standard is part 1 of the European Standard for appliances, solid fuels and firelighters for barbecuing, which is intended to reduce the ri
27、sks which can occur during and through barbecuing with solid fuels. This part should be read in conjunction with parts 2 and 3. BS EN 1860-1:2013EN 1860-1:2013 (E) 4 Introduction This standard is part 1 of the European Standard for appliances, solid fuels and firelighters for barbecuing, which is in
28、tended to reduce the risks which can occur during and through barbecuing with solid fuels. This part should be read in conjunction with parts 2 and 3. BS EN 1860-1:2013EN 1860-1:2013 (E) 5 1 Scope This part of this European Standard is applicable to barbecues which burn solid fuels, except single us
29、e barbecues. Barbecues which are intended to be converted from other fuels to solid fuels also should conform to this standard. This European Standard specifies requirements for materials, construction, design, test methods, markings and instructions relating to them. 2 Normative references The foll
30、owing documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN 1860-2, Appl
31、iances, solid fuels and firelighters for barbecuing Part 2: Barbecue charcoal and barbecue charcoal briquettes Requirements and test methods 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 barbecue appliance designed for outdoor cooking in th
32、e open air which is divided into the following categories 3.1.1 suitcase barbecue or portable barbecue appliance that can be carried with one hand without parts falling of when dismantled or folded. It can be classified as either: a) closed as described in 3.1.2 or; b) open as described in 3.1.3 3.1
33、.2 closed barbecue appliance designed for cooking outdoors by means of radiant and convection heat consisting at least of a fuel compartment, a lid which may have air vents, a cooking grid and/or a rotisserie 3.1.3 open barbecue appliance designed for cooking outdoors by means of radiant heat consis
34、ting at least of a fuel compartment, a cooking grid and/or a rotisserie BS EN 1860-1:2013EN 1860-1:2013 (E) 6 3.1.4 permanent barbecue outdoor barbecue designed to be permanently installed. It may consist of pre-fabricated elements fitted together and may include a pre-fabricated hood. It may have r
35、emovable parts, and be classified as either: a) closed as described in 3.1.2 or; b) open as described in 3.1.3 3.2 fuel compartment part of the barbecue where the fuel is burnt; it may have, or be a fuel grate and may have air vents. In closed barbecues the fuel compartment is the fuel grate or the
36、fuel grate with fuel rails or baskets or a fuel tray 3.3 fuel grate perforated part of the barbecue on which the fuel is placed 3.4 ash compartment or catcher part of the barbecue intended to catch any ash or embers which may fall from the fuel compartment or fuel grate 3.5 barbecue accessories part
37、s of the barbecue which hold the food to be barbecued during cooking 3.5.1 cooking grid part of the barbecue on which the food to be cooked is placed and/or which can take on the function of the fuel grate 3.5.2 rotisserie spit metal rod suitable for skewering the food to be cooked via the truncated
38、 cone on one side and which can be rotated by hand and/or via a motor in a suitable support 3.5.3 rotisserie meat forks clamping devices on the rotisserie spit that can be slid onto and fixed in any position on which the food to be cooked can be secured 3.5.4 gravy tray device to collect juices and
39、drippings to be consumed 3.6 removable parts parts which can be removed without the use of a tool 3.7 usable area any area of a barbecue component and accessories, as described in 3.5 through 3.5.4, intended to come into contact with the food to be barbecued during cooking is regarded as being usabl
40、e 3.8 drip pan device to collect waste drippings not to be consumed BS EN 1860-1:2013EN 1860-1:2013 (E) 6 3.1.4 permanent barbecue outdoor barbecue designed to be permanently installed. It may consist of pre-fabricated elements fitted together and may include a pre-fabricated hood. It may have remov
41、able parts, and be classified as either: a) closed as described in 3.1.2 or; b) open as described in 3.1.3 3.2 fuel compartment part of the barbecue where the fuel is burnt; it may have, or be a fuel grate and may have air vents. In closed barbecues the fuel compartment is the fuel grate or the fuel
42、 grate with fuel rails or baskets or a fuel tray 3.3 fuel grate perforated part of the barbecue on which the fuel is placed 3.4 ash compartment or catcher part of the barbecue intended to catch any ash or embers which may fall from the fuel compartment or fuel grate 3.5 barbecue accessories parts of
43、 the barbecue which hold the food to be barbecued during cooking 3.5.1 cooking grid part of the barbecue on which the food to be cooked is placed and/or which can take on the function of the fuel grate 3.5.2 rotisserie spit metal rod suitable for skewering the food to be cooked via the truncated con
44、e on one side and which can be rotated by hand and/or via a motor in a suitable support 3.5.3 rotisserie meat forks clamping devices on the rotisserie spit that can be slid onto and fixed in any position on which the food to be cooked can be secured 3.5.4 gravy tray device to collect juices and drip
45、pings to be consumed 3.6 removable parts parts which can be removed without the use of a tool 3.7 usable area any area of a barbecue component and accessories, as described in 3.5 through 3.5.4, intended to come into contact with the food to be barbecued during cooking is regarded as being usable 3.
46、8 drip pan device to collect waste drippings not to be consumed BS EN 1860-1:2013EN 1860-1:2013 (E) 7 3.9 stand support structure of a barbecue onto which the functional parts of the barbecue are located 3.10 silk paper thin, soft, relatively hard to tear paper with a weight between 12 g/m2and 25 g/
47、m2usually used to wrap delicate objects 3.11 windshield component of the barbecue used to minimise undesirable effect of the wind during the use of the barbecue 4 Requirements 4.1 General requirements When testing as described in 5.2, the coatings of the barbecue accessories shall not liberate any s
48、olid substance nor ignite. Also any solid substance coming from other parts of the barbecue shall not ignite nor fall into the usable area. NOTE For surfaces of and coatings on parts of the barbecue coming into contact with the food to be barbecued, cooking grid, rotisserie spit, rotisserie meat for
49、ks and gravy trays, see Regulation (EC) No 1935/2004 (see Bibliography). Differing legal requirements may exist in non-EU-countries. It shall be possible to assemble and dismantle suitcase or portable barbecues as described in the instructions for use either without the aid of a tool or using the tool that is supplied. Components shall be fixed in such a way that they cannot fall off during transportation. When assembling, operating and manipulating the barbecue, accessible edges and corners shall be free from burr. Rough surfaces, sharp edges and corners, which
