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EUROPEAN STANDARD

NORME EUROPENNE

EUROPISCHE NORM

DRAFTprEN 203-2-2

December 2004

ICS Will supersede EN 203-2:1995

English version

Gas heated catering equipment - - Part 2-2: Specificrequirements - Ovens

Appareils de cuisson professionnelle utilisant lescombustibles gazeux - - Partie 2-2 : Exigences

particulires - Fours

Einfhrendes Element - Haupt-Element - Teil 2-2: Teil-Titel

This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee CEN/TC 106.

If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations whichstipulate the conditions for giving this European Standard the status of a national standard without any alteration.

This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other languagemade by translation under the responsibility of a CEN member into its own language and notified to the Management Centre has the samestatus as the official 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, Sweden, Switzerland and United Kingdom.

Warning: This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice andshall not be referred to as a European Standard.

EUROPEAN COMMITTEE FOR STANDARDIZATION

COM IT E UROP E N DE NORM AL ISAT ION

EUROPISCHES KOMITEE FR NORMUNG

Management Centre: rue de Stassart, 36 B-1050 Brussels

2004 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.

Ref. No. prEN 203-2-2:2004: E

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Contents Page

Foreword ......................................................................................................................................................... 3

1 Scope.............................................................................................................................................. 4

2 Normative references.................................................................................................................... 45.1.6.101 Evacuation of combustion products for multi-function ovens ................................................ 65.2.3.101 Isolating shutter device (multi-function ovens with direct heating) ........................................ 65.3.2.101 Door opening ................................................................................................................................. 76.3.101 Sequence of operation.................................................................................................................. 76.3.102 Overheat limit device for the cooking chamber ......................................................................... 76.7 Combustion.................................................................................................................................... 76.8.1 Stability and mechanical safety ................................................................................................... 7

6.8.1.101 Stability with opened door ........................................................................................................... 86.8.101 Shut off device for multi-function ovens with direct heating ................................................... 86.10 Rational use of energy.................................................................................................................. 86.10.101 Ovens other than bakery ovens................................................................................................... 86.10.102 Bakery ovens ................................................................................................................................. 87.4.101 Operational sequence................................................................................................................... 87.4.102 Overheat limit of the cooking chamber....................................................................................... 87.6.101 Combustion (multi-function ovens with direct heat) ................................................................. 97.8.1 Stability and mechanical safety ................................................................................................... 97.8.1.101 Stability with opened door ........................................................................................................... 97.8.101 Safety during door opening ......................................................................................................... 97.8.102 Isolating control for multi-function ovens with direct heat ...................................................... 97.101 Rational use of energy for ovens other than bakery ovens...................................................... 107.102 Rational use of energy for bakery ovens.................................................................................... 109.3.2 Instructions for use and maintenance ........................................................................................ 119.3.3 Instructions for installation and adjustment .............................................................................. 11

Annex ZA ......................................................................................................................................................... 12

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Foreword

This document (prEN 203-2-2:2004) has been prepared by Technical Committee CEN/TC 106 Large kitchenappliances using gaseous fuels, the secretariat of which is held by AFNOR.

This document is currently submitted to the CEN Enquiry.

This document has been prepared under a mandate given to CEN by the European Commission and theEuropean 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 document.

If approved, this draft amendment will become EN 203-2-2.

This standard specifies the safety and rational use of energy requirements and the particular test methods forstatic ovens, forced air ovens, multi-function ovens and steam cookers as well as bakery and pizza ovens.

This standard has to be used in conjunction with EN 203-1.

This part 2 supplements or modifies the corresponding clauses of part 1.

Where a particular subclause of part 1 is not mentioned in this part 2, that sub-clause applies as far as isreasonable. Where this standard states "addition", "modification" or "replacement", the relevant text of part 1 isto be adapted accordingly.

Subclauses and figures which are additional to those in Part 1 are numbered starting with 101.

This standard adopts the requirements of EN 437

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1 Scope

This standard specifies the test methods and requirements for the construction and operating characteristicsrelating to the safety and rational use of energy, of commercial gas heated static ovens, forced air ovens,

multi-function ovens and steam cookers, with or without pressure.

Commercial bakery shop ovens, with a sole plate or a trolley and pizza ovens are also covered by thisstandard.

This standard does not cover appliances which are specifically designed for use in industrial process onindustrial 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 of the referenceddocument (including any amendments) applies.

Addition

prEN 203-1: Gas heated catering equipment - Part 1 : Safety requirements

EN 60335-1: Safety of household and similar electrical appliances - Part 1 : General requirements

EN 60335-2-42: Safety of household and similar electric appliances - Part 2 : Particular requirements forcommercial electric forced convection ovens, steam cookers and steam-convection ovens

3.101

static ovenappliance in which food is cooked within the inside of a chamber by natural convection

3.102forced convection ovenappliance equipped with a cooking chamber in which hot air is circulated by means of a mechanical device

3.103multi-function ovenappliance having several modes of cooking:

- static mode: heating of the cooking chamber is ensured by natural convection

- hot air mode: heating of the cooking chamber up to the maximum temperature defined by the manufacturer,by forced convection

- steam mode: a steam generator produces steam which is injected into the cooking chamber. The oven canbe used as a steam cooker without pressure

- mixed mode: combination of the hot-air and steam modes. The hot air is humidified by the steam. The steaminjection can be continuous or discontinuous at the choice of the operator

Note : Certain ovens do not have a steam generator. Steam is produced by the injection of water

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3.117centre of the cooking chambergeometric centre of the usable volume of the cooking chamber of the oven

3.118

tierlateral supports designed to receive the accessories of the oven ( grill, cooking plate)

3.119trolley and chargerapparatus allowing the pre-loading of several shelves outside the appliance prior to introduction in the ovenThey may be moved in rotation by a mechanical device

3.120oven accessoryaccessory used for cooking in the oven, supplied with the appliance or as an option ( e.g. grill , pastry trays,roasting pans, perforated pans, baskets)

3.121port hole, glass door or glasstransparent material allowing a view of the interior of the chamber

3.122damper or isolating controldevicepermitting the isolation of components of the gas line of the appliance (combustion air fan, pressurestat,multifunction control etc.) of multi-function ovens with direct heating.

This device prevents ingress of steam in the gas circuit when the oven is used in the vapour mode. In the hotair or mixed mode, the damper is in the open position to keep clear the passing of the air gas mixture to thecombustion head

3.123water level controldevice which controls the 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 insure that the burner of thevapour generator and the hot air mode burner shall not influence each other.

For this the requirements of 6.7 of EN 203-1 shall be fulfilled for separate and combined operations of theburners.

In the case of multi-function ovens with direct heating if a closing/opening device of the combustion productscircuit exists, its opening shall be controlled and maintained when in hot air mode and mixed mode.

A control device shall be used to check that the switch on of the burner is not allowed if the evacuation circuitof the combustion products is not open.

5.2.3.101 Isolating shutter device (multi-function ovens with direct heating)

The operating and safety controls of the gas line (gas cocks, multifunction controls, pressurestats etc.) shallnot be affected by contact with water vapour.

When a shutter or isolating device is used it shall be possible to control the operation.

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- the protection device is an integral part of the appliance's jacket.

The verification is made by constructional exam.

6.8.1.101 Stability with opened door

Appliances other than those intended to be fixed to the floor shall not tilt when the doors are opened andsubjected to a load according to 7.8.1.101.

6.8.101 Shut off device for multi-function ovens with direct heating

The shut off device shall be resistant to vapour, in the condition of 7.8.102.

6.10 Rational use of energy

6.10.101 Ovens other than bakery ovens

Under the conditions of 7.101 the consumption of gas in kilowatts (kW) required to maintain the steadytemperature shall not exceed:

3 2V22,0

where: Vis the usable volume of the oven.

6.10.102 Bakery ovens

Under the conditions of 7.102 the consumption of gas in kilowatts (kW) shall be less than:

- 20 W (Hi) /dm

3

of the usable volume, for recycling ovens

- 30 W (Hi) /dm3of the usable volume, for ovens with trolleys

7.4.101 Operational sequence

The requirement of 6.3.101 is checked by a constructive examination.

It is checked that the action of the safety devices (of door, flame failure device, detector of weakness on fan ofcombustion circuit) is not disturbed by the action of the temperature regulator.

The regulating vapour dosage system shall be placed in a position allowing the minimum injected quantity.The oven being in steady state conditions, the working time of the burner is recorded. At the same time the

CO and CO2content of the combustion products is measured.

7.4.102 Overheat limit of the cooking chamber

After having bypassed the temperature regulating system, it is verified that the function of the over heat limitdevice guarantees the safety of the operator.

For bakery ovens, it is verified that the gas supply is cut when the overheat temperature thermostat probereaches 400

oC. In order to carry out this test it might be necessary to put the operating thermostats at

ambient temperature. For ovens having several cooking compartments the temperature is measured at thecenter of each compartment.

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7.6.101 Combustion (multi-function ovens with direct heat)

Test N1 For appliances for which the burners are fitted with sequencers, after having reached the steadystate conditions at nominal heat input, the burners are set on the mini position of the sequencerand the measurement of CO content is carried out on two cycles.

Test N 2 The vapour dosage regulating system shall be placed in the position allowing the maximuminjected quantity. Measure the rate of CO and CO2contained in the combustion products whenthe chamber reaches the maximum temperature before the operating thermostat closes.

Test N3 The mixing fan(s) is (are) disconnected before trying to ignite the hot mode air burner. The heatingsystem shall adopt either a waiting position or a safety position warning to the operator a failure ofthe mixing fan rotation. On the contrary case, the CO content at the chimney outlet with thereference gas under normal pressure is measured.

7.8.1 Stability and mechanical safety

Addition

The verification of access to moving parts is carried out applying a conic probe (fig.3 of EN 60335-1dated of2003-07-01) with a 10 N strength.

7.8.1.101 Stability with opened door

Doors having a horizontal hinge at their lower edge are opened and a weight is gently placed on the surface ofthe door so that its centre of gravity is vertically over the geometric centre of the door. The contact area of theweight is such as it will cause no damage to the door, and its mass is equal to :

for appliances normally used on a floor :

- for cooking compartment doors : 23 kg or such higher value as, according to the manufacturer'scooking instructions, can be placed in the cooking compartment;

- for other doors : 7 kg.

for appliances normally used on a table or similar support and provided with doors having a horizontalhinge at their lower edge and a projection of at least 225 mm from the hinge to the opening edge : 7 kg orsuch higher value as, according to the manufacturer's cooking instructions, can be placed in the cookingcompartment.

Doors, except those where the lower level of the cooking compartment is above a normal working surface,having a vertical hinge are opened through an angle of 90, and a downward force of 140 N is then applied

gently to the top of the door at the extremity furthest from the hinge. This test is repeated with the door openedas far as possible, but not through an angle of more than 180.

7.8.101 Safety during door opening

It is verified, by a visual exam that the door opening, does not cause a dangerous situation for the user.

7.8.102 Isolating control for multi-function ovens with direct heat

The appliance, previously set at its nominal rate with one of the reference gases, is operated in vapour modeat 100

oC for 1 hour. At the end of the test it is verified that there is no condensate up-stream of the isolating

control of the air/gas circuit of the hot air burner.

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p: supply pressure of the gas at the point of measurement of the heat input in millibars

ps: partial pressure of water vapour in millibars

tg: temperature of the gas at the point of measurement of the heat input in degrees Celsius

9.3.2 Instructions for use and maintenance

Addition

For atmospheric pressure ovens, the instructions shall contain a warning on the danger of opening the ovendoor when the cooking chamber is hot.

9.3.3 Instructions for installation and adjustment

Addition

If necessary, the direction of rotation of the mixing fan shall be clearly indicated in the case of three phasemotors.

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Annex ZA(informative)

Clauses of this European Standard EN 203-2-2 addressing essential requirements or other provisionsof EU Directives.

This European Standard has been prepared under a mandate given to CEN by the European Commissionand the European Free Trade Association and supports the Essential Requirements of the EU Gas ApplianceDirective.

Warning: Other requirements and the other EU Directives may be applicable to the products falling within thescope of this standard.

Compliance with clauses of this standard provides ones means of conforming with the specific essentialrequirements of the directive concerned and associated EFTA regulations.

The following clauses of this standard are likely to support the requirements of the Directive 90/396/CEE "Gasappliances"

Table ZA.1

EssentialRequirements Subject

Requirements of the standardEN 203-2-2 complementingEN 203-1:200X

Comments

1 Annex I Generalconditions

1.1 Operating safety 5.1.6.101- 5.2.3.101 5.3.2.101 6.3.101 6.8.1 6.8.1.101 6.8.101

1.2 Marking and instructionsInstructions for installerInstructions for user

WarningsOfficial languages

9.3.39.3.2

1.2.1 Information for technicalinstructions

1.2.2 Contents of theinstructions for use andmaintenance

1.2.3 Marking on appliancesand packaging

1.3 Fittings 5.2.3.101

2 Materials

2.1 Characteristics

2.2 Guarantee

3 Design and construction3.1 General

3.1.1 Stress resistance

3.1.2 Condensation

3.1.3 Risks of explosion

3.1.4 Penetration by air andwater

"Water penetration"not applicable

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Table ZA.1( continued)

EssentialRequirements Subject

Requirements of the standardEN 203-2-2 complementingEN 203-1:200X

Comments

3.1.5 Auxiliary energy normalfluctuation

3.1.6 Auxiliary energy abnormalfluctuation

3.1.7 Electrical hazards

3.1.8 Pressurised parts 5.3.2.101

3.1.9 Safety device failure;- flame supervision device- shut off device- gas governor- shut off components

- regulating and limitingdevice

6.3.102

3.1.10 Safety/adjustment

3.1.11 Protection of partsadjusted by themanufacturer

3.1.12 Marking of control levers

3.2 Release of unburnt gas

3.2.1 Risk of gas leak

3.2.2 Risk of accumulation inappliance

3.2.3 Risk of accumulation inroom

3.3 Ignition 5.3.1

3.4 Combustion

3.4.1 Flame stabilityConcentration of harmfulsubstances in combustionproducts

6.7

3.4.2 Release of combustionproducts

5.1.6.101

3.4.3 Release of combustionproducts in room (forappliance connected to aflue, with abnormal

draught)3.4.4 CO limit in room (heating

appliance and waterheater not connected)

Not applicable

3.5 Rational use of energy 6.10

3.6 Temperature

3.6.1 Floor and adjacent panels

3.6.2 Adjustment levers

3.6.3 Temperature of externalsurfaces

3.7 Foodstuffs and sanitarywater

"Water for domesticuse" not applicable