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1、BRITISH STANDARD BS EN 203-2-4:2005 Gas heated catering equipment Part 2-4: Specific requirements Fryers The European Standard EN 203-2-4:2005 has the status of a British Standard ICS 97.040.20 ? Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) B
2、SI BS EN 203-2-4:2005 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 25 November 2005 BSI 25 November 2005 ISBN 0 580 46899 2 National foreword This British Standard is the official English language version of EN 203-2-4:2005. Together with
3、BS EN 203-2-1, BS EN 203-2-2, BS EN 203-2-3, 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BS EN 203-2-8, BS EN 203-2-9, BS EN 203-2-10 and BS EN 203-2-11 it will supersede BS EN 203-2:1995 which will be withdrawn on the publication of all the above mentioned sub-parts.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
4、this British Standard, EN 203-2-2, EN 203-2-7, EN 203-2-10 and EN 203-2-11 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 r
5、esponsible international/European committee 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 re
6、quest to its secretary. Cross-references The 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
7、 Electronic Catalogue or of British Standards 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 p
8、ages This document comprises a front cover, an inside front cover, the EN title page, pages 2 to 10, 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 Licen
9、sed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 203-2-4 October 2005 ICS 97.040.20Supersedes EN 203-2:1995 English Version Gas heated catering equipment - Part 2-4: Specific requirements - Frye
10、rs Appareils de cuisson professionnelle utilisant les combustibles gazeux - Partie 2-4: Exigences particulires - Friteuses Grokchengerte fr gasfrmige Brennstoffe - Teil 2-4: Spezifische Anforderungen - Friteusen This European Standard was approved by CEN on 22 July 2005. CEN members are bound to com
11、ply 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-date lists and bibliographical references concerning such national standards may be obtained on application to the Central Se
12、cretariat or to any CEN member. 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 Central Secretariat has the same status as the of
13、ficial versions. CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sw
14、eden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 2005 CENAll rights of exploitation in any form and by any means reserved worldwide for CEN national Member
15、s. Ref. No. EN 203-2-4:2005: E Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-4:2005 (E) 2 Contents Page Foreword 3 1 Scope.4 2 Normative references .4 5.1.2 Materials and methods of construction 4 5.1.2.101 Drainage device.5 5.1.2
16、.102 Pump drainage system .5 5.3.3 Safety risk from fire 5 6.3.2.101 Temperature regulation.5 6.3.2.102 Overheat limit device.5 6.3.2.2 Protection against risks of burns 5 6.3.2.2.101 Front of fryers accessible to the customers5 6.8.2.101 Pressurised fryers.5 6.10 Rational use of energy6 7.4.2.101 C
17、hecking of the temperature regulation6 7.4.2.102 Checking of the overheat limit device6 7.101 Rational use of energy6 9.2.1 Data plates and labels 7 9.3.2 Instructions for use and maintenance.7 Annex ZA (informative) Clauses of this European Standard EN 203-2-4 addressing essential requirements or o
18、ther provisions of EU Directives8 Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-4:2005 (E) 3 Foreword This European Standard (EN 203-2-4:2005) has been prepared by Technical Committee CEN/TC 106 “Large kitchen appliances using gas
19、eous fuels”, the secretariat of which is held by AFNOR. 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 2006, and conflicting national standards shall be withdrawn at the latest by December
20、2008. 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 EU Directive(s). For relationship with EU Directive(s), see informative Annex ZA, which is an integral part of this E
21、uropean Standard. This European Standard supersedes EN 203-2:1995, together with EN 203-2-1, EN 203-2-2, EN 203-2-3, EN 203-2-5, EN 203-2-6, EN 203-2-7, EN 203-2-8, EN 203-2-9, EN 203-2-10 and EN 203-2-11. This European Standard specifies the safety and rational use of energy requirements for fryers
22、. This European Standard has to be used in conjunction with EN 203-1 Gas Heated Catering Equipment Part 1 - Safety Requirements. This sub-part of part 2 supplements or modifies the corresponding clause of EN 203-1. Where a particular sub-clause of EN 203-1 is not mentioned in this sub-part of part 2
23、, that sub-cause applies as far as is reasonable. Where this European Standard states “addition”, “modification” or “replacement”, the relevant text of EN 203-1 is to be adapted accordingly. Sub-clauses and figures which are additional to those in EN 203-1 are numbered starting with 101. According t
24、o the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Lu
25、xembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-4:2005 (E) 4 1 Scope Addition This European Standard specifie
26、s the test methods and requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of commercial gas heated fryers. This European Standard only covers type testing. 2 Normative references Addition EN 203-1:2005, Gas heated catering equi
27、pment - Part 1: General safety rules 3.101 fryer single or multi-pan appliance for frying foodstuff in oil or fat at a high temperature in which the foodstuff is submerged 3.102 pressure fryer fryer where the cooking operation is carried out under pressure 3.103 maximum oil level mark to indicate th
28、e maximum oil level for safe operation 3.104 minimum oil level mark to indicate the minimum oil level for safe operation 3.105 draining device device for draining the oil or fat. It may be a valve or tap, or an access to a filtering pump system for emptying and/or refilling 3.106 drainage container
29、container to receive the contents of the pan during the drainage operation. It can be fitted with filters to clean the oil or fat 5.1.2 Materials and methods of construction Addition The appliance shall be so designed that it is impossible for bubbling oil or fat to reach or penetrate the burner(s)
30、and/or insulation. Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-4:2005 (E) 5 5.1.2.101 Drainage device It shall be located in a place which enables the oil or fat to be drained completely. The open and closed positions of the dev
31、ice shall be readily recognisable and it shall not be possible to open the device accidentally. After drainage it shall be possible to easily remove any cooking crumbs from the pan. 5.1.2.102 Pump drainage system When a pump drainage system is integrated into the fryer, it shall not be possible to o
32、perate the pump accidentally. Operation of the pump shall be possible without special action even with solidified fat present in the body of the pump and/or drain tubes. It shall not be possible for crumbs to cause blockage or leakage either in the pump or its suction and discharge tubes. 5.3.3 Safe
33、ty risk from fire Addition The fryer shall be marked indelibly with the maximum and minimum levels of cold fat or oil consistent with complete safety of operation. Appliances shall have adequate surge allowance above the maximum indicated oil level such that the total surge volume of the pan, includ
34、ing any container designed to collect surging oil, shall have a ratio in litres to the recommended batch load in kilograms of not less than 4. Compliance is checked by measurement. Appliances supplied with containers intended to drain and/or to collect fat or oil shall be so designed and placed that
35、 spillage and overflow cannot reach areas where there is a risk of catching fire. 6.3.2.101 Temperature regulation A regulating thermostat shall be fitted to each pan and under the conditions of 7.4.2.101 it is verified that the temperature never exceeds 200 oC. 6.3.2.102 Overheat limit device An ov
36、erheat limit device shall be fitted to each pan and under the conditions of 7.4.2.102 it is verified that the temperature never exceeds 230 oC when the regulating thermostat is put out of action. 6.3.2.2 Protection against risks of burns Addition The whole of the pan (bottom, sides and hob) are cons
37、idered as working surfaces as well as the drain tap. 6.3.2.2.101 Front of fryers accessible to the customers When the non-working side of a fryer is designed to form part of a serving counter which may be touched by customers, under the conditions described in 7.4.2 of EN 203-1:2005 the requirements
38、 of 6.3.2.2.1 of EN 203-1:2005 shall be met. 6.8.2.101 Pressurised fryers Pressurised fryers shall be fitted with a pressure regulator and a relief valve the design of which shall be such that they cannot be made inoperative or set to higher relief pressure. Licensed Copy: sheffieldun sheffieldun, n
39、a, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-4:2005 (E) 6 The locking mechanism of the cover shall be so constructed that any opening under pressure shall not be possible. A pressurised fryer shall be fitted with a pressure gauge or indicator device. 6.10 Rational use o
40、f energy When tested in accordance with 7.101 the efficiency of the fryer shall be not less than 50 %. 7.4.2.101 Checking of the temperature regulation The pan is filled to its minimum indicated level with oil at (20 5) C. The temperature is measured at the geometric centre of the oil, 25 mm below t
41、he surface. The test is started from cold. The appliance is operating at its nominal heat input with a reference gas corresponding to its category at normal pressure. The thermostat is set to its highest setting. After the thermostat has cut out three times in succession, it is checked that the requ
42、irement of 6.3.2.101 is met. 7.4.2.102 Checking of the overheat limit device After the test described in 7.4.2.101 the thermostat is put out of action. The maximum temperature is measured after the overheat device has operated, and it is checked that the requirement of 6.3.2.102 is met. 7.101 Ration
43、al use of energy The appliance is supplied with the reference gas corresponding to the highest nominal heat input. Type B11BS appliances shall be fitted with 0,5 m flue length after the draught diverter. Type B14 appliances shall be fitted with the shortest combustion products evacuation duct stated
44、 by the manufacturer. According to the specification of the manufacturer the pan is filled with water. The control thermostat is set in the highest position. After having reached the boiling point, the appliance is left to operate during the measuring time. The efficiency is determined according to
45、the following formula: 100 ic ww = HV CM where: Mw is the amount of the evaporated water during the measuring time, in grams (g); Cw is the evaporation heat of water, in megajoules per gram (MJ/g) 2,256 MJ/g; Vc is the volume or mass of gas consumed during the measuring time, in cubic meters (m3) or
46、 kilograms (kg); if Vc is measured by volume: g)( s)a( mesc t ppp VV + + = 273,15 288,15 1013,25 where: Vmes is the volume of gas measured in cubic metres (m3); Licensed Copy: sheffieldun sheffieldun, na, Fri Nov 03 09:33:48 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN 203-2-4:2005 (E) 7 pa is the
47、atmospheric pressure in millibars (mbar); p is the supply pressure of the gas at the point of measurement of the heat input in millibars (mbar); ps is the partial pressure of water vapour in millibars (mbar) (see EN 203-1); tg is the temperature of gas at the point of measurement of heat input in de
48、grees Celsius (C). Hi is the net caloric value of the dry reference gas at 15C, 1013,25 mbar, in megajoules per cubic meters (MJ/m3) or megajoules per kilograms (MJ/kg). 9.2.1 Data plates and labels Addition For pressurised appliances a plate shall state the operating pressure of the appliance. 9.3.
49、2 Instructions for use and maintenance Addition The instructions shall include warnings regarding the risks due to the use of hot and/or old oil and at least on the following points: - overheating of the oil; - unattended use of the fryer; - replenishment of the oil when the fryer is hot; - use of flammable solvents and cleaning aids; - over and under filling of the pan; - introduction of wet food or water into the hot oil or fat. Licensed Copy: sheffieldun sheffieldun