1、BS EN 15181:2008ICS 97.040.20NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDMeasuring methodof the energyconsumption of gasfired ovensCopyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or network
2、ing permitted without license from IHS-,-,-This British Standardwas published under theauthority of the StandardsPolicy and StrategyCommittee on 31 March2009 BSI 2009ISBN 978 0 580 55202 1Amendments/corrigenda issued since publicationDate CommentsBS EN 15181:2008National forewordThis British Standar
3、d is the UK implementation of EN 15181:2008.The UK participation in its preparation was entrusted to TechnicalCommittee GSE/35, Gas cooking appliances (domestic).A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to incl
4、ude all the necessary provisionsof a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunityfrom legal obligations.Copyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or net
5、working permitted without license from IHS-,-,-BS EN 15181:2008EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN 15181October 2008ICS 97.040.20English VersionMeasuring method of the energy consumption of gas fired ovensMthode de mesurage de la consommation dnergie desfours gazBestimmung des Energiev
6、erbrauchs von GasbackfenThis European Standard was approved by CEN on 13 September 2008.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
7、 and bibliographical references concerning such nationalstandards may be obtained on application to the CEN 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 translationunder the responsi
8、bility of a CEN member into its own language and notified to the CEN Management Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland,
9、 Ireland, Italy, 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
10、, 36 B-1050 Brussels 2008 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 15181:2008: ECopyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or networking permitted witho
11、ut license from IHS-,-,-BS EN 15181:2008EN 15181:2008 (E) 2 Contents Page Foreword3 Introduction .4 1 Scope 5 2 Normative references 5 3 Terms and definitions .5 4 List of measurements6 4.1 Dimensions.6 4.2 Energy consumption and heating time .6 5 General conditions for measurements6 5.1 General6 5.
12、2 Ambient temperature.7 5.3 Test gases and test pressures .8 5.4 Electrical supply 8 5.5 Load 8 5.6 Instrumentation8 5.7 Positioning of the appliance.9 5.8 Auxiliary electrical energy 9 6 Useful oven volume.9 7 Energy consumption and time .9 7.1 Measurement of oven temperature9 7.2 Energy consumptio
13、n and time for heating a load 9 7.2.1 Purpose.9 7.2.2 Preparation .10 7.2.3 Measurement10 8 Data to be provided for the technical file 13 9 Uncertainty and verification procedures.14 9.1 Energy consumption .14 9.2 Oven volume 14 Annex A (normative) Description of the test brick and position of the t
14、hermocouples16 A.1 Specification.16 A.2 Position of the thermocouples.16 Annex B (informative) Explanation of the formulae.18 B.1 Explanation of the Formulae Subscripts.18 B.2 Explanation of the Formulae Superscripts .18 Annex C (normative) Calculation sheet .19 Annex D (informative) Example of Supp
15、lier and Order Specification21 Bibliography 22 Copyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-BS EN 15181:2008EN 15181:2008 (E) 3 Foreword This document (EN 15181:2008) has been
16、 prepared by Technical Committee CEN/TC 49 “Gas cooking appliances”, the secretariat of which is held by UNI. 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 April 2009, and conflicting national s
17、tandards shall be withdrawn at the latest by April 2009. 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 patent rights. This document is suitable for
18、 direct comparison and is considered sufficiently reproducible within given limits for the purpose of energy labelling according to the European Union Directive 92/75/EEC on ”Indication by labelling and standard product information of the consumption of energy and other resources by household applia
19、nces“. 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, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland,
20、Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Copyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or networking permi
21、tted without license from IHS-,-,-BS EN 15181:2008EN 15181:2008 (E) 4 Introduction The object of this European Standard is to specify, in accordance with the European Union Directive 92/75/EEC on ”Indication by labelling and standard product information of the consumption of energy and other resourc
22、es by household appliances“: energy consumption using a standardised load during a standardised procedure; some performance characteristics (like volume.); permitted tolerances to values declared by the manufacturer and control procedures for checking the declared values. Copyright European Committe
23、e for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-BS EN 15181:2008EN 15181:2008 (E) 5 1 Scope This standard specifies the method of test for determining the gas energy consumption in gas-fired domestic ovens
24、 when they are being used in one or more of the oven cooking modes defined in 3.1. It applies to the gas-fired domestic ovens which are capable of utilising gases of group H or group E, possibly after conversion according to manufacturers instructions. It applies to these gas-fired domestic ovens, w
25、hether they are separate appliances or component parts of domestic cooking appliances. It also applies to domestic appliances that can utilise gas and/or electrical energy to provide heat for cooking when the ovens are utilising gas energy to provide heat for cooking, but not when electric energy is
26、 used to provide any or all of the heat for cooking in the oven. It is not applicable to: microwave combination ovens; small cavity ovens (3.2); ovens without adjustable temperature control; cooking modes others than defined in 3.1.1 and 3.1.2; ovens connected to a chimney in which the gas energy fo
27、r cooking also, by design, provides space and/or water heating; appliances designed for use with gases of the third family only. This standard is concerned neither with safety nor with performance requirements. 2 Normative references The following referenced documents are indispensable for the appli
28、cation 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 30-1-1:2008, Domestic cooking appliances burning gas fuel Part 1-1: Safety General EN 30-1-2:1999, Domestic cook
29、ing appliances burning gas Part 1-2: Safety Appliances having forced-convection ovens and/or grills EN 30-1-4:2002, Domestic cooking appliances burning gas Part 1-4: Safety Appliances having one or more burners with an automatic burner control system EN 60584-2, Thermocouples Part 2: Tolerances (IEC
30、 60584-2:1982) 3 Terms and definitions For the purposes of this document, the terms and definitions given in EN 30-1-1:2008, EN 30-1-2:1999 or EN 30-1-4:2002 and the following apply. Copyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction
31、or networking permitted without license from IHS-,-,-BS EN 15181:2008EN 15181:2008 (E) 6 NOTE EN 30-1-1:2008, EN 30-1-2:1999 or EN 30-1-4:2002 apply if the appliance falls within the scope of that standard. 3.1 oven cooking modes 3.1.1 conventional oven cooking mode operation of the oven for cooking
32、 roasts, pastry, etc., in which the transmission of heat is achieved by natural convection and radiation 3.1.2 forced-convection oven cooking mode operation of the oven for cooking roasts, pastry, etc., in which the transmission of heat by convection is assisted by means of a fan 3.2 small cavity ov
33、ens oven with the following dimensions related to the usable volume: both width and depth 175 C for three hours. No more than two bricks shall be dried at the same time in the same oven. The mass md of the completely dry brick without thermocouples shall be measured within 5 min after removal from t
34、he oven and shall be noted in grams. The dry mass mdshall be in accordance with the dry mass specified in Annex A. The brick shall be identified with a reference number for accurate calculation of the water absorption according to 7.2.2. Place markings 32 mm from the measuring point of the two therm
35、ocouples with steel tube and insert the thermocouples into the holes until the marking matches with the surface of the brick. The thermocouples shall be fixed to ensure that the measuring points remain at a depth of 32 mm during the whole test procedure. NOTE 1 The weighing machine should be protect
36、ed from the effects of the hot brick. NOTE 2 The thermocouples may be fixed by means of a droplet of silicon glue at the surface of the brick or by other suitable means. NOTE 3 Care should be taken that the measuring point is the first contact point of the two thermowires. NOTE 4 Between test series
37、 the brick should be stored in a refrigerator, preferably not soaked with water. The brick soaking water should be kept (to reduce dissolving processes); i.e. re-use of the brick storage water. A brick that has already been soaked in water needs at least eight hours to dry out as described above. NO
38、TE 5 Due to the porosity of the brick care should be taken that the holes of the brick are not enlarged if the thermocouples are removed and reinserted. NOTE 6 A brick can be used for about 20 tests when handled with normal care. 5.6 Instrumentation Air temperature measurements in the empty oven are
39、 made with a thermocouple with a welded point (not with a black copper plate), class 1, type K. Room temperature measurements are made with a thermocouple, class 1, type T. NOTE 1 Other types of thermocouple may be used for the measurement of room temperatures provided they are known to provide equi
40、valent or better accuracy and reproducibility than a type T. Temperature measurements in the load are made with two thermocouples with 1 mm steel tube diameter, class 1, according to EN 60584-2. The thermocouple shall be accurate to + 1,5 K. NOTE 2 The steel tube of the thermocouple eases the insert
41、ion of the thermocouple into the brick. See also NOTE 2 in 5.5. Copyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-BS EN 15181:2008EN 15181:2008 (E) 9 The temperature measurement sy
42、stem excluding the thermocouple shall be accurate to + 1,0 K. The determination of the heat input and the consumption shall be made at an accuracy as defined in EN 30-1-1:2008, Subclause 7.3.1.2.1.1. The equipment used shall be capable of measuring the following parameters with the specified accurac
43、ies: Auxiliary electrical energy within + 1,5 % or + 10 Wh of the measured value, whichever is the greater; Voltage within 0,5 %; Frequency within 0,5 %; Mass within 3 g; Time within 5 s. 5.7 Positioning of the appliance The appliance shall be installed according to the manufacturers instructions an
44、d in accordance with 7.1.3.2 of EN 30-1-1:2008, EN 30-1-2:1999 and EN 30-1-4:2002, as applicable. 5.8 Auxiliary electrical energy The auxiliary electrical energy as defined in Subclause 3.4 is measured during the brick test (Subclause 7.2.3). The measurement is taken over the same period of time as
45、the gas consumption measurement at the temperature Ti.2 of Table 1. 6 Useful oven volume The useful oven volume is measured in accordance with 3.4.3.12 of EN 30-1-1:2008. The useful volume is rounded to the nearest whole litre. 7 Energy consumption and time 7.1 Measurement of oven temperature The ov
46、en temperature of each cooking mode as appropriate (see Clause 3) shall be measured separately. During the test only one cooking mode (see Clause 3) shall be used. The air temperature in the empty oven is measured with a thermocouple according to 5.6 fixed to the grid which is delivered with the ove
47、n and placed in the oven in a way that the welded point of the thermocouple is located at the centre of the useful volume of the oven with a distance of at least 30 mm from the grid. 7.2 Energy consumption and time for heating a load 7.2.1 Purpose The purpose of this test is to measure the energy co
48、nsumption and the time for heating a load. The load is a water saturated brick as defined in 7.2.2 which simulates both the thermal properties and the water content of food (e.g. meat). Copyright European Committee for Standardization Provided by IHS under license with CENNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-BS EN 15181:2008EN 15181:2008 (E) 10 7.2.2 Preparation Before heating the brick, which has been treated according to 5.5, it shall be put into a water container so that the brick is completely covered with wat
