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1、BRITISH STANDARD BS EN 203-2-2:2006 Gas heated catering equipment Part 2-2: Specific requirements Ovens The European Standard EN 203-2-2:2006 has the status of a British Standard ICS 97.040.20 ? Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:34:09 GMT+00:00 2006, Uncontrolled Copy, (c) BS
2、I BS EN 203-2-2:2006 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2006 BSI 2006 ISBN 0 580 48905 1 National foreword This British Standard is the official English language version of EN 203-2-2:2006. Together with BS EN 203-2-1, BS
3、 EN 203-2-3, BS EN 203-2-4, BS EN 203-2-5, BS EN 203-2-6, BS EN 203-2-7, BS EN 203-2-8, BS EN 203-2-9, BS EN 203-2-10 and BS EN 203-2-11 it will supersede BS EN 203-2:1995 which will be withdrawn on the publication of all the above mentioned sub-parts. At the time of publication of this British Stan
4、dard, EN 203-2-7 and EN 203-2-10 were still in development. The UK participation in its preparation was entrusted to Technical Committee GSE/19, Catering equipment (gas), which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committe
5、e any enquiries on the interpretation, or proposals for change, and keep UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references T
6、he British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standa
7、rds Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover
8、, an inside front cover, the EN title page, pages 2 to 14, an inside back cover and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. DateComments Licensed Copy: sheffieldun sheffieldun, na, Fri
9、 Nov 03 09:34:09 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 203-2-2 June 2006 ICS 97.040.20Supersedes EN 203-2:1995 English Version Gas heated catering equipment - Part 2-2: Specific requirements - Ovens Appareils de cuisson professionnelle utilis
10、ant les combustibles gazeux - Partie 2-2: Exigences particulires - Fours This European Standard was approved by CEN on 24 May 2006. 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 stan
11、dard 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 three official versions (English, French, German). A version in any other l
12、anguage 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 Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, Franc
13、e, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR
14、NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 2006 CENAll rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 203-2-2:2006: E Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:34:09 GMT+00:00 2006, Uncontrolled Copy, (
15、c) BSI EN 203-2-2:2006 (E) 2 Contents Page Foreword 3 1 Scope 4 2 Normative references . 4 6.3.101 Sequence of operation . 7 6.3.102 Overheat limit device for the cooking chamber. 7 6.7 Combustion . 7 6.8.1 Stability and mechanical safety. 7 6.8.101 Shut off device for multi-function ovens with dire
16、ct heating. 8 6.10 Rational use of energy 8 6.10.101 Ovens other than bakery ovens. 8 6.10.102 Bakery ovens. 8 7.4.101 Operational sequence. 8 7.4.102 Overheat limit of the cooking chamber 8 7.6.101 Combustion (multi-function ovens with direct heat). 8 7.8.1 Stability and mechanical safety. 9 7.8.10
17、1 Safety during opening of the door 9 7.8.102 Isolating control for multi-function ovens with direct heat 9 7.101 Rational use of energy for ovens other than bakery ovens . 9 7.102 Rational use of energy for bakery ovens 10 7.103 Calculation of heat loss recovery 10 9.3.2 Instructions for use and ma
18、intenance 11 9.3.3 Instructions for installation and adjustment 11 Annex ZA (informative) Clauses of this European Standard EN 203-2-2 addressing essential requirements or other provisions of EU Directives . 12 Bibliography 14 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:34:09 GMT+00:00
19、 2006, Uncontrolled Copy, (c) BSI EN 203-2-2:2006 (E) 3 Foreword This document (EN 203-2-2:2006) 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 nation
20、al standard, either by publication of an identical text or by endorsement, at the latest by December 2006, and conflicting national standards shall be withdrawn This document has been prepared under a mandate given to CEN by the European Commission and the European Free Trade Association, and suppor
21、ts essential requirements of EU Directive(s). For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this document. If approved, this draft amendment will become EN 203-2-2. This document supersedes EN 203-2:1995. This European Standard specifies the safety and
22、 rational use of energy requirements and the particular test methods for natural convection oven, forced air ovens, multi-function ovens and steaming ovens as well as bakery and pizza ovens. This European Standard has to be used in conjunction with EN 203-1:2005. This part 2 supplements or modifies
23、the corresponding clauses of EN 203-1:2005. Where a particular subclause of EN 203-1:2005 is not mentioned in this part 2, that subclause applies as far as is reasonable. Where this European Standard states “addition“, “modification“ or “replacement“, the relevant text of EN 203-1:2005 is to be adap
24、ted accordingly. Subclauses and figures which are additional to those in EN 203-1:2005 are numbered starting with 101. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, C
25、yprus, 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, Switzerland and United Kingdom. at the latest by December 2008. Licens
26、ed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:34:09 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-2:2006 (E) 4 1 Scope Addition This European Standard specifies the test methods and requirements for the construction and operating characteristics relating to the safety and rational use of
27、 energy, of commercial gas heated natural convection ovens, forced air ovens, multi-function ovens and steaming ovens, atmospheric or pressurised. Commercial bakery ovens, with a sole plate or a trolley and pizza ovens are also covered by this standard. This European Standard does not cover applianc
28、es which are specifically designed for use in industrial process on industrial premises. 2 Normative references 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
29、of the referenced document (including any amendments) applies. Addition EN 203-1:2005, Gas heated catering equipment Part 1: General safety rules EN 60335-1:2002, Household and similar electrical appliances Safety Part 1: General requirements (IEC 60335-1:2001, modified) 3.101 natural convection ove
30、n appliance in which food is cooked in a chamber by natural convection 3.102 forced convection oven appliance equipped with a cooking chamber in which hot air is circulated by means of a mechanical device 3.103 multi-function oven appliance having several modes of cooking: - natural convection mode:
31、 heating of the cooking chamber by natural convection; - hot air mode: heating of the cooking chamber by forced convection; - steam mode: a steam generator produces steam which is injected into the cooking chamber. The oven can be used as a steam cooker without pressure; - mixed mode: combination of
32、 the hot-air and steam modes. The hot air is humidified by the steam. The steam injection can be continuous or intermittent by selection of the operator NOTE Certain ovens do not have a steam generator. Steam is produced by the injection of water 3.104 commercial bakery oven oven designed exclusivel
33、y for the cooking of bread, cakes and pastries. It can receive the products to be cooked by an intermediate, fixed or rotating trolley in the cooking chamber, placed on sole plate or on grid shelf or on plates in the different cooking chambers of the oven (in case of sole plate oven) Licensed Copy:
34、sheffieldun sheffieldun, na, Fri Nov 03 09:34:09 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-2:2006 (E) 5 3.105 multi deck oven oven with multiple access to the cooking chamber 3.106 direct heating food is directly heated by the products of combustion 3.107 indirect heating food is not direc
35、tly heated by the products of combustion 3.108 steam generator apparatus providing the water vapour used to cook the food in multi-function ovens and steam ovens 3.109 adjustable vent oven (oura) device allowing the venting of the cooking chamber during the cooking operation 3.110 sole plate horizon
36、tal bottom surface of the cooking chamber 3.111 usable height of a cooking deck maximum height in which the food can be placed on this deck 3.112 usable surface of a cooking deck maximum surface area on which food can be placed on this cooking deck 3.113 usable volume of a cooking deck product of th
37、e usable height by the usable surface for this deck 3.114 usable volume of a cooking chamber sum of the usable volumes of the decks of the cooking chamber 3.115 usable volume of the cooking chamber with a rotating trolley product of the usable height of the cooking chamber by the surface area subscr
38、ibed by rotation of the largest trolley allowable in the chamber 3.116 usable volume of an oven V sum of the usable volumes of the cooking chamber of the oven. Unit: cubic decimetre (dm3) 3.117 centre of the cooking chamber geometric centre of the usable volume of the cooking chamber of the oven 3.1
39、18 shelf support support designed to receive the cooking shelves and cooking plates Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:34:09 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-2:2006 (E) 6 3.119 trolley and charger apparatus allowing the pre-loading of several shelves outside
40、 the appliance prior to introduction in the oven. They may be moved in rotation by a mechanical device 3.120 oven accessory accessory used for cooking in the oven, supplied with the appliance or as an option (e.g. cooking shelf, pastry trays, roasting pans, perforated pans, baskets) 3.121 port hole,
41、 glass door or glass transparent material allowing a view of the interior of the chamber 3.122 damper or isolating control device permitting the isolation of components of the gas circuit of the appliance (combustion air fan, pressurestat, multifunction control etc.) of multi-function ovens with dir
42、ect heating. This device prevents ingress of steam in the gas circuit when the oven is used in the vapour mode. In the hot air or mixed mode, the damper is in the open position to keep clear the passing of the air gas mixture to the combustion head 3.123 water level control device which controls the
43、 water level of the steam generator 5.1.6.101 Evacuation of combustion products for multi-function ovens Combined combustion products circuits shall be constructed in such a way as to ensure that the burner of the steam generator and the hot air mode burner shall not influence each other. For this t
44、he requirements of 6.7 of EN 203-1:2005 shall be fulfilled for separate and combined operations of the burners. In the case of multi-function ovens with direct heating if a closing/opening device of the combustion products circuit exists, its opening shall be controlled and maintained when in hot ai
45、r mode and mixed mode. A control device shall be used to check that the burner cannot come on if the evacuation circuit of the products of combustion is closed. 5.2.3.101 Isolating shutter device (multi-function ovens with direct heating) The operating and safety controls of the gas circuit (gas con
46、trol, multifunction controls, pressurestats etc.) shall not be affected by contact with water vapour. When a shutter or isolating device is used it shall be possible to control the operation. 5.3.2.101 Door opening For appliances with drop down doors, any uncontrolled drop down of the door shall not
47、 cause injury to the operator. For appliances covered by pressure equipment directive, it shall not be possible to open the door if the internal pressure in the chamber is greater than atmospheric pressure. Any de-pressurising shall be safe and under control. Licensed Copy: sheffieldun sheffieldun,
48、na, Fri Nov 03 09:34:09 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-2:2006 (E) 7 6.3.101 Sequence of operation The operation of the temperature regulator shall not have priority over the safety devices (of door, flame failure device, detector of failure of a fan in a combustion circuit). 6.3
49、.102 Overheat limit device for the cooking chamber The re-set action of the overheat limit device shall be manual, unless a permanent warning (by a light for example) indicates that an automatic re-setting has occurred. 6.7 Combustion Addition The functioning of a sequential burner shall not cause a content of CO in the combustion products exceeding 0,2 % in the test conditions N1 of 7.6.101. For multi-function ovens with direct heat, the CO rate contained in the products of combustion in t
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