EUROPEAN STANDARD

NORME EUROPENNE
EUROPISCHE NORM
DRAFT
prEN 203-2-8
September 2003
ICS Will supersede EN 203-2:1995
English version
Gas heated catering equipment - Part 2-8: Specific
requirements - Brat pans and palla
Appareils de cuisson professionnelle utilisant les
combustibles gazeux - Partie 2-8: Exigences particulires -
Sauteuses et rchauds palla
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 which
stipulate 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
language made by translation under the responsibility of a CEN member into its own language and notified to the Management Centre has
the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, 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 and
shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMI T EUROPEN DE NORMALI SATI ON
EUROPI SCHES KOMI TEE FR NORMUNG
Management Centre: rue de Stassart, 36 B-1050 Brussels
2003 CEN All rights of exploitation in any form and by any means reserved
worldwide for CEN national Members.
Ref. No. prEN 203-2-8:2003 E
prEN 203-2-8:2003 (E)
2
Contents
Foreword.................................................................................................................................................3
1 Scope...........................................................................................................................................3
2 Normative references .................................................................................................................3
5.1.5.2 Soundness of combustion products circuit..............................................................................4
5.2 Special requirements for components in the gas circuit .........................................................4
5.2.2.3.3 Indirect controls ...................................................................................................................5
5.2.101 Flexible hose and/or rotating connections:........................................................................5
5.3.1 Food spillage...............................................................................................................................5
5.3.2 Stability and mechanical safety .................................................................................................5
5.3.2.101 Covers...................................................................................................................................5
5.3.3 Safety from risk of fire ................................................................................................................5
5.3.101 Filling level............................................................................................................................6
5.3.102 Prevention of water pollution ..............................................................................................6
6.1.101 Soundness of the evacuation circuit of combustion product of tilting brat pans
(For type B and C appliances)....................................................................................................6
6.3.2.2 Protection against risk of burns ................................................................................................6
6.3.2.2.101Risk of fire of residual oil after emptying ...........................................................................6
6.3.2.101 Overheat limit control ..........................................................................................................6
6.3.2.102 Risk of splashing..................................................................................................................6
6.8.2 Pressurised parts........................................................................................................................6
6.10 Rational use of energy................................................................................................................7
6.10.101 Rational use of energy for deep fat brat pans....................................................................7
7.2.101 Soundness of gas circuit of appliances with flexible tubes and/or rotating joints..........7
7.2.102 Soundness of the combustion products circuit for tilting pans (for type B
appliances only) ..........................................................................................................................7
7.4.2.2 Protection against risk of fire.....................................................................................................8
7.4.2.2.101Temperature limit of oil (Only for deep fat brat pans)........................................................8
7.4.2.2.102Risk of fire of residual oil after emptying ...........................................................................8
7.4.2.3 Protection against risk of burns ................................................................................................8
7.8.2 Pressurised parts........................................................................................................................8
7.8.101 Stability and mechanical safety of tilting parts..................................................................9
7.8.102 Overflow................................................................................................................................9
7.101 Rational use of energy................................................................................................................9
7.102 Rational use of energy for deep fat brat pans.........................................................................10
9.2.1 Data plates and labels...............................................................................................................11
9.3.2 Instructions for use and maintenance.....................................................................................11
prEN 203-2-8:2003 (E)
3
Foreword
This document (prEN 203-2-8:2003) has been prepared by Technical Committee CEN/TC 106 "Large
kitchen appliances using gaseous fuels", the secretariat of which is held by AFNOR.
This document is currently submitted to the CEN Enquiry.
This document will supersede EN 203-2:1995.
This document 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
document.
If approved, this draft will become the European standard EN 203-2-8.
This standard specifies particular test methods and requirements relating to safety and rational use of
energy for brat pans.
This standard has to be used in conjunction with EN 203-1 Safety Requirements for Commercial Gas
Heated Catering Equipment.
This part 2 supplements or modifies the corresponding clauses of EN 203-1.
Where a particular subclause of EN 203-1 is not mentioned in this part 2, that sub-clause applies as far as
is reasonable. Where this standard states "addition", "modification" or "replacement", the relevant text of
EN 203-1 is to be adapted accordingly.
Subclauses and figures which are additional to those in EN 203-1 are numbered starting with 101.
This standard adopts the requirements of EN 437.
1 Scope
Replacement
This standard specifies the requirements for the construction and operating characteristics relating to
safety and rational use of energy of brat pans and paella cookers so called after brat pan
It also states the test methods suitable to check those characteristics.
2 Normative references
Addition
EN 203-1 : Gas heated Catering Equipment - Part1: Safety requirements
EN 1717 : Protection against pollution of potable water in water installations and general requirements
of devices to prevent pollution by backflow
prEN 203-2-8:2003 (E)
4
3.101
tilting brat pan
cooking appliance having a shallow, flat bottomed pan, which can be emptied by tilting the pan towards
the front of the appliance, by means of a manual action or an auxiliary energy
3.102
fixed brat pan
cooking appliance having a fixed or removable low depth shallow, flat bottomed pan which can be
emptied through a drain tap at the front or by manual removal
3.103
rotary brat pan
cooking appliance having a low depth shallow, flat bottomed pan, which can be emptied towards the
front or side of the appliance, by manual or power driven tilting or by means of a drain cock at the bottom
of the pan. During cooking food is stirred and turned mechanically by an automatic device
3.104
pressure brat pan
cooking appliance having a low depth shallow, flat bottomed pan, which is emptied by tilting the pan
towards the front or side of the appliance, by a manual or power driven tilting.
Appliance fitted with a hinged, sealing cover and locking mechanism for closing pan/cover to allow a rise
of pressure in the cooking zone
3.105
brazing pan
cooking appliance having a fixed or tilting medium depth flat bottom pan, which can be emptied through
a drain tap at the front
3.106
paella cooker
cooking appliance having a generally circular, low depth shallow, flat bottomed pan , which is emptied
either by manual removal of the pan or by manual action or an auxiliary energy
3.107
deep fat brat pans
cooking appliance designed for cooking food immersed in oil, which can be emptied by manual or power
driven tilting. It may be pressurised and may be fitted with a basket lifting mechanism
5.1.5.2 Soundness of combustion products circuit
Addition
For type A appliances a break in the soundness is acceptable if the operation of the appliance in the
most unfavourable position satisfies the requirements of 6.3.2, 6.3.3 and 6.7 of EN 203-1.
For type B and type C appliances the main burner(s) shall be shut-off at the start of the tilting of the pan,
if the combustion products can escape to the atmosphere.
5.2 Special requirements for components in the gas circuit
Addition
When flexible tube(s) or swivel joint(s) are used to supply gas to the burner(s) pilot burner(s) or ignition
burner(s) these components shall not be subjected to mechanical or thermal stresses which can cause
damage to or cause leakage from these components.
prEN 203-2-8:2003 (E)
5
5.2.2.3.3 Indirect controls
Addition
For deep fat brat pans any change of mode shall only be possible by two distinct actions.
5.2.101 Flexible hose and/or rotating connections:
When flexible hoses and/or rotating connections are used for the gas supply to burners, pilot burners or
ignition burners, these components, shall not be subject to mechanical or thermal conditions which can
cause damage to or leakage from the components. They shall be subject to the soundness test of
7.2.101.
5.3.1 Food spillage
Addition
Tilting brat pans that are fitted with a water supply to the pan which can operate when the pan is tilting,
shall be so constructed that sprinkling or spillage shall not lead to a dangerous situation.
5.3.2 Stability and mechanical safety
Addition
Tilting brat pans shall be safe during the tilting operation and in the rest position when tested in
accordance with 7.8.1 of EN 203-1 as well as 7.8.101
Appliances with tilting pans shall be fitted with a mechanism intended to avoid accidental tilting from any
position.
It shall not be possible to influence the tilting action in a non-intentional manner.
Power driven tilting shall not be possible without a continuous action on the command control.
When the pan is fitted with a strainer to retain the food during the tilting operation, it shall be fixed in an
effective manner to stay in place in any tilting position.
In the case of power operated tilting of the pan, it shall be achieved by a maintained action control device
which shall be situated outside the danger zone, and located where the operator can see clearly the
movement of the pan during the tilting.
5.3.2.101 Covers
Covers shall be constructed in such a way so as to insure that uncontrolled closure does not cause injury
to the operator.
5.3.3 Safety from risk of fire
Addition
The vessels provided to collect gravy, grease and oil shall be designed and positioned so that they
cannot catch fire.
For brat pans intended to be used with oil for frying, the pan shall be marked indelibly with maximum and
minimum oil levels that ensure total operational safety. The pan shall be fitted with a temperature
regulator and an overheat limit device.
prEN 203-2-8:2003 (E)
6
5.3.101 Filling level
The pan shall bear a reference mark indicating the nominal water level.
5.3.102 Prevention of water pollution
Appliances connected to a potable water supply shall comply with EN 1717.
6.1.101 Soundness of the evacuation circuit of combustion product of tilting brat pans (For type
B and C appliances)
The soundness between the combustion chamber and the circuit of evacuation of combustion products
is verified with the pan in the rest position.
6.3.2.2 Protection against risk of burns
Addition
The whole of the pan (bottom, sides, spout) is considered as working surfaces.
The interior and exterior surfaces of the pan cover are considered as working surfaces.
The handles of drain tap of the pan and of the tilting mechanism are considered as working surfaces,
only the handles for opening the tap and the cover shall satisfy the requirements of 6.3.2.2.1 of
EN 203-1.
For tilting brat pans the tilting motion shall be safe during the whole tilting range.
Deep fat tilting brat pans using auxiliary energy shall be fitted with a device which prevent the tilting
when the temperature of the cooking medium, measured according to 7.4.2.3 is more than 100C.
6.3.2.2.101 Risk of fire of residual oil after emptying
During the test described in 7.4.2.2.102 it is verified that oil remaining in the pan shall not ignite.
6.3.2.101 Overheat limit control
For deep fat brat pans intended to be used in roast mode and frying mode, under the test conditions
described in clause 7.4.2.2.101 it is verified that the oil temperature shall not exceed 200
o
C and shall
not exceed 230
o
C when the operating thermostat is put out of action.
6.3.2.102 Risk of splashing
For deep fat brat pans, when a water filling system is fitted an addition of water shall not be possible, in
the frying mode, when the oil temperature is above 80
o
C.
6.8.2 Pressurised parts
Addition
Pressurised brat pans shall be fitted, in addition to pressure regulator(s) with relief valve(s) whose
calibration and relief shall not be able to be modified.
The relief valve(s) shall be positioned so that their operation is not hazardous in case of opening.
The locking mechanism of the cover shall be so constructed that any unforeseen opening under
prEN 203-2-8:2003 (E)
7
It shall not be possible to open the cover of a pressurized appliance as long as the pressure has not
reached a value near the atmospheric pressure.
In all case pressure brat pans shall satisfy the pressure test of 7.8.2 of EN 203-1.
A pressurised brat pan shall be filed with a pressure gauge or indicator device.
6.10 Rational use of energy
The consumption required to reach and maintain a temperature rise of (70 2) K above ambient
temperature of the water contained in the brat pan is measured.
Note 1 : During an experimental period of three years from the application of the standard, the measured values are recorded.
This period allowing to collect sufficient data in order to fix acceptable limit values.
Note 2 : If the lowest possible temperature rise is greater than 72 K, the test is carried out with this temperature, and this
temperature is recorded with the gas consumption.
6.10.101 Rational use of energy for deep fat brat pans
Under test conditions described in 7.102, the efficiency of deep fat brat pans shall be at least 50%.
7.2.101 Soundness of gas circuit of appliances with flexible tubes and/or rotating joints
Brat pans fitted with flexible tube(s) and/or rotating joint(s) which are submitted to flexion or rotations
shall be subjected to an endurance test to verify their suitability.
If this test is carried out in an environment outside the appliance, the conditions of the test shall be
representative of the actual conditions.
The fluid for the test shall be air or nitrogen.
The test pressure shall be 150 mbar.
The ambient temperature surrounding the component on test shall be similar to that found in the
appliance during normal use.
The flexing or rotation (forward and backward) of the tested component shall be the equivalent of the
actual situation.
A minimum of 35 000 cycles (1 cycle = 1 forward and 1 backward) of flexing or rotation are made.
At the end of the test, a soundness test is made according to 7.2.1 of EN 203-1
The soundness level shall comply with 6.1 of EN 203-1.
7.2.102 Soundness of the combustion products circuit for tilting pans (for type B appliances
only)
The empty pan is operated at half power for 20 min, and tilted using the mechanism provided by the
manufacturer. The pan is tilted 20 times, after the last movement it is stopped in the position of rest
allowed by the mechanism.
The soundness of the combustion products circuit is measured by using a CO
2
analyser. No leakage of
burnt gas shall be detected around the junction of the flue duct nor between the pan and its combustion
chamber.
prEN 203-2-8:2003 (E)
8
7.4.2.2 Protection against risk of fire
Addition
Brat pans, tilting, fixed, and brazing are installed according to the manufacturers instructions, they are
connected to the different services and the pan is filled with oil to the maximum height of its defined
capacity.
The supports and vessels recommended by the manufacturer are placed according to the instructions
provided and/or as allowed by the design of the appliance.
7.4.2.2.101 Temperature limit of oil (Only for deep fat brat pans)
Brat pans are filled with a quantity of oil, equal to 0,1 litre per square decimetre and operating under
roast mode.
At the beginning of the test the oil temperature is (20 5)
o
C.
The pan is heated to the highest setting of the thermostat.
The oil temperature is measured in four corners of a rectangle inscribed within 20 mm from the edges of
the pan bottom, at the mid-height of the minimum oil level when cold.
The four temperatures are read after 3 cycles of the thermostat and the average temperature of the four
points shall not exceed 200
o
C.
The regulating thermostat is put out of action, and the four temperatures are measured after the safety
device operates, the average temperature of those four points shall not exceed 230
o
C.
This test is repeated in frying mode with the pan filled to the minimum height stated by the manufacturer.
7.4.2.2.102 Risk of fire of residual oil after emptying
When the appliance has returned to ambient temperature, the oil is drained for 1 hour but not dried off.
The appliance is then restarted with the operating thermostat at its highest setting with the cover(s)
open, removed or closed according to the most unfavourable position, unless the appliance is
constructed so that it cannot be operated if the cover(s) are not closed.
The test is ended when the pan is dry.
7.4.2.3 Protection against risk of burns
Addition:
For deep fat tilting brat pans, the pan is filled with oil until its maximum oil level, the temperature is
measured at the centre of the oil volume, half of the high.
The impossibility of tilting is checked as soon as the temperature reaches 100 C.
7.8.2 Pressurised parts
Addition
Requirements of 6.2.2 of this standard are checked by visual examination.
prEN 203-2-8:2003 (E)
9
7.8.101 Stability and mechanical safety of tilting parts
The tilting brat pans are installed in accordance with the manufacturers instructions, they shall not be
connected to the different supplies, the pan is filled with water at (20 10)
o
C to the maximum level on
the pan.
For pans supplied with a strainer, the test is carried out with the pan filled with dry granules to 50% of its
capacity.
- the manually tilted pan is unlocked, tilting shall be possible only through a deliberate pressure by the
operator on the tilting system, draining of the water shall be controllable throughout the emptying, when
the operator stops the pressure the pan shall remain in its last position or return to a position of rest
(draining, intermediate or utilisation) without danger to the operator. (visual test)
- for irreversible tilting devices, a force of 100 N is applied in the most unfavourable direction on the
forward edge of the pan. the most unfavourable position, it shall not provoke further movement of the
pan.
- the tilting direction of the pan shall be clearly identified on the tilting control (except lever or crank), the
movement shall be smooth without risk of splashing and it shall be possible to check that the pan is
draining correctly in the different tilting positions.
- throughout the tilting operation of the pan, no areas of entrapment shall be accessible by the operator.
This is verified by use of the test finger described in figure 101, for manual tilting devices and other
energy when the tilting time is less than 30 s.
- pans fitted with a strainer are tested by replacing the water with solid granules of alimentary pasta filled
to 50% of the capacity of the pan as stated by the manufacturer. With the strainer in position, the pan is
tilted to the maximum angle before the granules spill out. The strainer shall remain in position, the pan
shall be stable, the assembly shall not tilt when a force of 100 N is applied to the front edge.
- it shall not be possible for hinged covers to fall.
7.8.102 Overflow
Tilting pans are connected to the water supply in accordance with the manufacturers instructions. The
pressure of the water shall be regulated in accordance with the technical instructions. The filling tap is
fully opened, the pan is tilted to the maximum emptying position.
The pan is returned to its normal position. Requirements of 6.3.3.1 of EN 203-1 shall be met under
conditions of 7.4.3.2 of EN 203-1 or the appliance shall adopt the safety position.
7.101 Rational use of energy
The test is carried out with the lid closed on the pan.
The pan is filled with a quantity of water corresponding to the nominal filling volume of the pan, the water
being at (20 5) C.
The temperature of water is measured in the centre of the volume of water.
The water is not stirred during the test.
The burner is started and set at its nominal rate.
The gas consumption measurement begins at a fixed point during the rise of temperature in the range of
(20 5) C and ends when the rise reach (70 2) K.
prEN 203-2-8:2003 (E)
10
Q
1
corresponds to the heat quantity consumed during this first period of rising.
The regulation or the gas rate to the burner is adjusted such as to maintain an elevation of temperature
of (70 2) K.
The gas consumption measurement go on for a stabilisation period of the water temperature at (70 2)
K for a minimal period of 60 minutes.
Q
2
corresponds to the heat quantity consumed during 1 hour of stabilisation.
Initial and final temperatures are recorded for each 2 periods.
The heat quantity is calculated by the following formula:
i = ) (ou c c
where
If the gas is measured by volume
) (2Z3,15
288,15
1013,25
) (
g
s a
res c

+
=
V
mes
is the volume of gas measured in cubic metres;
P
a
is the atmospheric pressure in millibars;
P is the supply pressure of the gas at the point of measurement of the heat input in
millibars;
P
s
is the partial pressure of water vapour in millibars (see EN 203-1);
t
g
is the temperature of gas at the point of measurement of heat input in degrees Celsius.
H
i
is the net calorific value, in meagjoules per cubic meter
If the gas is measured by weight :
M
c
is the mass of gas in kilograms
H
i
is the net calorific value , in megajoules per kilogram.
The service consumption C
s
is equal to the ratio of the consumption obtained to the volume of water
introduced in the brat pan. It is obtained by the formula:
( )
e
2 1
s
0,2Z8

+
= in Watts per cubic decimetres (W/dm3)
Where V
e
is the quantity of heated water in cubic decimetres (dm3)
7.102 Rational use of energy for deep fat brat pans
At the ambient temperature of 20C the appliance is supplied with the reference gas giving the highest
nominal heat input. Type B
11BS
appliances shall be fitted with 0,5 m flue length after the draught diverter.
Type B
14
appliances shall be fitted with the shortest combustion products evacuation duct stated by the
manufacturer. According the specification of the manufacturer the pan is filled with water. The control
prEN 203-2-8:2003 (E)
11
thermostat is set in the highest position. After having reached the boiling temperature, the test is carried
out during a certain cooking time.
The efficiency is determined according to the following formula :
=

M C
V H
100
w w
i
where :
M
w
is the amount of the evaporated water during the cooking time, in g ;
C
w
is the evaporation heat of water, in MJ/g [2,256 MJ/g];
V
c
is the volume or mass of gas consumed during the cooking time, in m
3
or kg;
H
i
is the net caloric value of the dry reference gas at 15C, 1013,25 mbar, MJ/ m
3.
or kg.
Note : Vc is corrected as in 7.101
9.2.1 Data plates and labels
Addition
For pressurised appliances a plate shall state the operating pressure and the test pressure of the
appliance.
9.3.2 Instructions for use and maintenance
Addition
The instructions for use shall have a recommendation to not use the appliance as a fryer, unless that use
has been foreseen.
The instructions shall state a warning against the introduction of wet food or water into hot oil.
prEN 203-2-8:2003 (E)
12
B
A
170
20 40 75
View A (in mm)
88
25
95 350
90
75
55
View B (in mm)
Figure 101 Test finger
prEN 203-2-8:2003 (E)
13
Annex ZA
(informative)
Clauses of this European Standard EN 203-2-8 addressing essential requirements or other
provisions of EU Directives.
This European Standard has been prepared under a mandate given to CEN by the European
Commission and the European Free Trade Association and supports the Essential Requirements of the
EU Gas Appliance Directive.
Warning: Other requirements and the other EU Directives may be applicable to the products
falling within the scope of this standard.
The following clauses of this standard are likely to support the requirements of the Directive 90/396/CEE
"Gas appliances"
Compliance with clauses of this standard provides ones means of conforming with the specific essential
requirements of the directive concerned and associated EFTA regulations.
Table ZA.1
Essential
Requirements Subject
Requirements of the standard
203-2-8 complementing EN
203-1
Comments
1 Annex I General conditions
1.1 Operating safety 5.1.5.2 5.2 5.3.1 5.3.2
5.3.3 6.1.101 - -5.2.101- -
6.3.2.2 6.3.2.101 6.3.2.102 -
1.2 Marking and instructions
Instructions for installer
Instructions for user
Warnings
Official languages
1.2.1 Information for technical
instructions
1.2.2 Contents of the instructions
for use and maintenance
1.2.3 Marking on appliances and
packaging
1.3 Fittings
2 Materials
prEN 203-2-8:2003 (E)
14
Table ZA.1( continued)
2.1 Characteristics
2.2 Guarantee
Essential
Requirements Subject
Requirements of the standard
203-2-8 complementing EN
203-1
Comments
3 Design and construction
3.1 General
3.1.1 Stress resistance 5.2.101
3.1.2 Condensation
3.1.3 Risks of explosion
3.1.4 Penetration by air and water "Water
penetration"
not applicable
3.1.5 Auxiliary energy normal
fluctuation
3.1.6 Auxiliary energy abnormal
fluctuation
3.1.7 Electrical hazards
3.1.8 Pressurised parts 5.2.101
3.1.9 Safety device failure;
- flame supervision device
- shut off device
- gas governor
- shut off components
- regulating and limiting
device
6.3.2.101
3.1.10 Safety/adjustment
3.1.11 Protection of parts adjusted
by the manufacturer
prEN 203-2-8:2003 (E)
15
Table ZA.1( end)
3.1.12 Marking of control levers
3.2 Release of unburnt gas 5.2
Essential
Requirements Subject
Requirements of the standard
203-2-8 complementing EN
203-1
Comments
3.2.1 Risk of gas leak 5.2
3.2.2 Risk of accumulation in
appliance
5.2
3.2.3 Risk of accumulation in
room
5.1.5.2
3.3 Ignition
3.4 Combustion
3.4.1 Flame stability
Concentration of harmful
substances in combustion
products
3.4.2 Release of combustion
products
6.1.101
3.4.3 Release of combustion
products in room (for
appliance connected to a
flue, with abnormal draught)
3.4.4 Co limit in room (heating
appliance and water heater
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 external
surfaces
3.7 Foodstuffs and sanitary
water
"Water for
domestic use"
not applicable