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1、BRITISH STANDARD BS EN 203-2:1995 Specification for Gas heated catering equipment Part 2: Rational use of energy The European Standard EN 203-2:1995 has the status of a British Standard Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN 2
2、03-2:1995 This British Standard, having been prepared under the direction of the Engineering Sector Board, was published under the authority of the Standards Board and comes into effect on 15 April 1995 BSI 07-1999 The following BSI references relate to the work on this standard: Committee reference
3、 GSE/19 Draft for comment 92/74685 DC ISBN 0 580 23728 1 Cooperating organizations The European Committee for Standardization (CEN), under whose supervision this European Standard was prepared, comprises the national standards organizations of the following countries: AustriaOesterreichisches Normun
4、gsinstitut BelgiumInstitut belge de normalisation DenmarkDansk Standard FinlandSuomen Standardisoimisliito, r.y. FranceAssociation franaise de normalisation GermanyDeutsches Institut fr Normung e.V. GreeceHellenic Organization for Standardization IcelandTechnological Institute of Iceland IrelandNati
5、onal Standards Authority of Ireland ItalyEnte Nazionale Italiano di Unificazione LuxembourgInspection du Travail et des Mines NetherlandsNederlands Normalisatie-instituut NorwayNorges Standardiseringsforbund PortugalInstituto Portugus da Qualidade SpainAsociacin Espaola de Normalizacin y Certificaci
6、n SwedenStandardiseringskommissionen i Sverige SwitzerlandAssociation suisse de normalisation United KingdomBritish Standards Institution Amendments issued since publication Amd. No.DateComments Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontrolled Copy, (c) BS
7、I BS EN 203-2:1995 BSI 07-1999i Contents Page Cooperating organizationsInside front cover National forewordii Foreword2 Text of EN 203-23 National annex NA (informative) Committees responsibleInside back cover Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontroll
8、ed Copy, (c) BSI BS EN 203-2:1995 ii BSI 07-1999 National foreword This British Standard has been prepared under the direction of the Engineering Sector Board and is the English language version of EN 203-2:1995 Gas heated catering equipment Part 2: Rational use of energy, published by the European
9、Committee for Standardization (CEN). EN 203-2 was produced as a result of international discussion in which the UK took an active part. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application.
10、 Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, the EN title page, pages 2 to 8, an inside back cover and a back cover. This standard has been updated (see co
11、pyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 203-2 Janua
12、ry 1995 ICS 97.020; 97.040.20 Descriptors: Communal equipment, gas appliances, cooking appliances, energy consumption, performance evaluation, efficiency, tests, testing conditions English version Gas heated catering equipment Part 2: Rational use of energy Appareils de cuisine professionnelle utili
13、sant les combustibles gazeux Partie 2: Utilisation rationnelle de lnergie Grokchengerte fr gasfrmige Brennstoffe Teil 2: Rationelle Energienutzung This European Standard was approved by CEN on 1995-01-02. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the c
14、onditions 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 Central Secretariat or to any CEN member. This European Standard exists in th
15、ree 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 Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of A
16、ustria, Belgium, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. CEN European Committee for Standardization Comit Europen de Normalisation Europisches Komitee fr Normung Central Secretariat:
17、 rue de Stassart 36, B-1050 Brussels 1995 Copyright reserved to CEN members Ref. No. EN 203-2:1995 E Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2:1995 BSI 07-1999 2 Foreword This European Standard has been prepared by the Technic
18、al Committee CEN/TC 106, Large kitchen appliances using gaseous fuels, the secretariat of which is held by AFNOR. This European Standard has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and supports essential requirements of EC Direct
19、ive(s). 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 1995, and conflicting national standards shall be withdrawn at the latest by December 1995. According to the CEN/CENELEC Internal Regul
20、ations, the following countries are bound to implement this European Standard: Austria, Belgium, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. Contents Page Foreword2 1Scope3 2Normative re
21、ferences3 3Performance characteristics3 3.1General performance3 3.2Open flame burners3 3.3Ovens (traditional, convection and combined convection/steaming)3 3.4Boiling pans3 3.5Fryers3 3.6Hot cupboards3 3.7Water boilers, continuous flow3 3.8Water boilers, bulk3 4Test conditions3 4.1General conditions
22、 of test3 4.1.1Test room3 4.1.2Preparation of appliance3 4.2Open flame burners4 4.2.1General4 4.2.2Efficiency4 4.3Ovens (traditional, convection and combined steam/convection)4 4.3.1Time to reach hot condition5 4.3.2Heat loss recovery5 4.4Boiling pans (direct and indirect)5 4.4.1Time to reach hot co
23、ndition5 4.4.2Efficiency5 4.5Fryers5 4.5.1General5 4.5.2Efficiency5 4.6Hot cupboard6 4.6.1Time to reach hot condition6 4.6.2Heat loss recovery6 4.7Water boilers (continuous flow)6 4.7.1Expansion boilers6 4.7.1.1General6 4.7.1.2Efficiency7 4.7.2Pressure boilers7 4.7.2.1General7 4.7.2.2Efficiency7 4.8
24、Bulk water boilers8 4.8.1Time to reach hot condition8 4.8.2Efficiency8 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2:1995 BSI 07-19993 1 Scope This European Standard sets out the requirements and test methods for the rational use
25、of energy of gas heated catering equipment, described in 1.1 of EN 203-1:1992. 2 Normative references This European Standard incorporates by means of dated or undated references, provisions from other publications. These normative references are cited at the appropriate places in the text and the pu
26、blications are listed hereafter. For dated references, subsequent amendments to or revisions of any of those publications apply to this standard only if incorporated in it by amendment or revision. For undated references, the latest edition of the publication referred to applies. EN 203-1:1992, Gas
27、heated catering equipment Part 1: Safety requirements. 3 Performance characteristics 3.1 General performance For each of the following appliances, tests are carried out under general conditions of test 4.1. 3.2 Open flame burners When tested in accordance with 4.2, the thermal efficiency shall be no
28、t less than 50 %. Burners for specific cooking applications (paella, wok, galettoire, etc.) are not subject to the efficiency test. 3.3 Ovens (traditional, convection and combined convection/steaming) When tested in accordance with 4.3, the gas rate in kilowatts (kW) required to maintain the stated
29、temperature shall not exceed: where V is the volume of the cooking space in cubic decimetres (dm3). Volume is defined as the usable shelf area multiplied by the height of the door opening. 3.4 Boiling pans When tested in accordance with 4.4, the thermal efficiency shall be not less than: for direct
30、fired pans, 50 %; for jacketed pans, 45 %. 3.5 Fryers When tested in accordance with 4.5, the thermal efficiency shall be not less than 50 %. 3.6 Hot cupboards When tested in accordance with 4.6, the gas rate in kilowatts (kW) required to maintain the stated temperature shall not exceed: where V is
31、the volume of usable cupboard space in cubic decimetres. Volume is defined as the usable shelf area multiplied by the height of the door opening. 3.7 Water boilers, continuous flow When tested in accordance with 4.7, the thermal efficiency shall be not less than 60 %. 3.8 Water boilers, bulk When te
32、sted in accordance with 4.8, the thermal efficiency shall be not less than 50 %. 4 Test conditions 4.1 General conditions of test 4.1.1 Test room The test room shall be maintained at an ambient temperature of (20 5) C unless otherwise specified. The room shall be adequately ventilated, but free from
33、 draughts likely to affect the performance of the appliance. 4.1.2 Preparation of appliance The appliance shall be installed and adjusted according to the manufacturers instructions, using one of the reference test gases of the appropriate family and group at the normal appliance inlet pressure. Bef
34、ore any tests are made, the appliance shall be operated at its full working temperature and at its nominal rate for a period sufficient to dry the insulation and to remove any products from temporary finish which might affect the testing. The appliance shall be at room temperature at the start of ea
35、ch test unless otherwise stated. During testing, the initial adjustment of the appliance shall not be altered unless specifically required by the test method. Test pressure shall be measured correct to within 2 % and controlled so that the variation does not exceed 2 %. Unless otherwise specified, a
36、ppliances with regulating or limiting devices shall be tested with those devices at their maximum setting if the setting is intended to be altered by the user. 0,22V2 3 0,05V2 3 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2:1995 4
37、 BSI 07-1999 Appliances requiring a water supply shall be connected to a supply of appropriate pressure and the water level adjusted in accordance with the manufacturers instructions. If not designed to be connected to a water supply, the water container shall be filled to the indicated level for ea
38、ch test and, when necessary, be maintained at this level during the test. 4.2 Open flame burners 4.2.1 General The burner is adjusted to its nominal rate. The test in 4.2.2 is carried out with the pan support in place. Aluminium pans are used which have a matt base, polished sides and the characteri
39、stics described in Table 9 of EN 203-1:1992. The test is carried out with the pan lid in place. The required area of the base of the pan is given by the following formula: S = 212Qn where If there is no pan corresponding to the heat input of the burner, two tests are carried out, one with a pan havi
40、ng the immediately greater diameter and one with a pan having the immediately smaller diameter. The results are plotted on a graph, and a result corresponding to the calculated area is obtained by interpolation. 4.2.2 Efficiency The pan is filled with the quantity of water corresponding to the heat
41、input stated in Table 9 of EN 203-1. The initial temperature of the water shall be (20 1) C when measured at the centre of the water, using a mercury thermometer or equivalent, fixed by a correctly adjusted stopper through the lid. The burner is extinguished as soon as the rise in temperature of the
42、 water reaches 70 K. It is then considered that the hot condition has been reached. The pan previously used is replaced with the standard pan (see Table 9) containing the corresponding mass of water at (20 1) C. As soon as the water temperature reaches 70 K above its initial value, the burner is ext
43、inguished and the gas consumption and maximum water temperature attained are measured. The efficiency is given by: where The volume of gas consumed determined from the volume measured is given by: where 4.3 Ovens (traditional, convection and combined steam/convection) The oven burner is adjusted to
44、its nominal rate. For combined steam/convection ovens the tests are carried out with the oven set to the convection mode. Qnis the nominal heat input based on net calorific value, in kilowatts; Sis the area of the base in square centimetres. is the efficiency, in per cent; mis the mass of water, in
45、kilograms; Cpis the specific heat of water 4, 186 103 MJ/(kgC); t1is the initial water temperature, in degrees Celsius; t2is the final water temperature, in degrees Celsius; Vcis the volume or mass of gas burned, in cubic metres or kilograms. Vmesis the volume of gas measured in cubic metres; pais t
46、he atmospheric pressure in millibars; pis the supply pressure of the gas at the point of measurement of the heat input in millibars; pwis the partial pressure of water vapour in millibars; tsis the temperature of gas at the point of measurement of heat input in degrees Celsius; Hiis the nett calorif
47、ic value of the gas, in megajoules per cubic metre (kilocalories per cubic metre) or megajoules per kilogram. Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:12 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2:1995 BSI 07-19995 4.3.1 Time to reach hot condition Remove the oven shelve
48、s, and measure the temperature at the geometric centre of the cooking space. For multi-deck ovens, not separately heated, the temperature is measured at the geometric centre of each deck. With the oven at room temperature, light the burner and turn the thermostat to its highest setting. Record the o
49、ven temperatures and note the time taken to reach an average temperature rise of 195 K. It is then considered that the hot condition has been reached. 4.3.2 Heat loss recovery At the end of the test in 4.3.1, reduce the gas rate to maintain 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 can be taken as the heat loss gas rate at the setting used. For ovens with on-off thermostat control, each period of 15 min should
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