EUROPEAN STANDARD

NORME EUROPENNE
EUROPISCHE NORM

DRAFT
prEN 203-2-2


December 2004
ICS Will supersede EN 203-2:1995
English version
Gas heated catering equipment - - Part 2-2: Specific
requirements - Ovens

Appareils de cuisson professionnelle utilisant les
combustibles 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 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, 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 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
2004 CEN All rights of exploitation in any form and by any means reserved
worldwide for CEN national Members.
Ref. No. prEN 203-2-2:2004: E
prEN 203-2-2:2004 (E)
2
Contents Page
Foreword ......................................................................................................................................................... 3
1 Scope.............................................................................................................................................. 4
2 Normative references.................................................................................................................... 4
5.1.6.101 Evacuation of combustion products for multi-function ovens ................................................ 6
5.2.3.101 Isolating shutter device (multi-function ovens with direct heating) ........................................ 6
5.3.2.101 Door opening................................................................................................................................. 7
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
6.8.1.101 Stability with opened door ........................................................................................................... 8
6.8.101 Shut off device for multi-function ovens with direct 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) ................................................................. 9
7.8.1 Stability and mechanical safety................................................................................................... 9
7.8.1.101 Stability with opened door ........................................................................................................... 9
7.8.101 Safety during door opening ......................................................................................................... 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...................................................... 10
7.102 Rational use of energy for bakery ovens.................................................................................... 10
9.3.2 Instructions for use and maintenance ........................................................................................ 11
9.3.3 Instructions for installation and adjustment .............................................................................. 11
Annex ZA ......................................................................................................................................................... 12

prEN 203-2-2:2004 (E)
3
Foreword
This document (prEN 203-2-2:2004) 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 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 amendment will become EN 203-2-2.
This standard specifies the safety and rational use of energy requirements and the particular test methods for
static 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 is
reasonable. Where this standard states "addition", "modification" or "replacement", the relevant text of part 1 is
to 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
prEN 203-2-2:2004 (E)
4
1 Scope
This standard specifies the test methods and requirements for the construction and operating characteristics
relating 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 this
standard.
This standard does not cover appliances 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 of the referenced
document (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 for
commercial electric forced convection ovens, steam cookers and steam-convection ovens
3.101
static oven
appliance in which food is cooked within the inside of 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:
- 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 can
be 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 steam
injection 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
prEN 203-2-2:2004 (E)
5
3.104
commercial bakery oven
oven designed exclusively 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 grill or
on plates in the different cooking chambers of the oven ( in case of sole plate oven)
3.105
multi deck oven
oven with multiple access to the cooking chamber
3.106
direct heating
method of use in which the food is directly heated by the products of combustion
3.107
indirect heating
method of use in which the food is not directly 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
horizontal bottom surface of the cooking chamber
3.111
usable height of a cooking level
maximum height in which the food can be placed for the level considered
3.112
usable surface of a cooking level
maximum surface area on which food can be placed for the level considered
3.113
usable volume of a cooking level
product of the usable height by the usable surface for the level considered
3.114
usable volume of a cooking chamber
sum of the usable volumes of the levels 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 subscribed 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 (dm
3
)
prEN 203-2-2:2004 (E)
6
3.117
centre of the cooking chamber
geometric centre of the usable volume of the cooking chamber of the oven
3.118
tier
lateral supports designed to receive the accessories of the oven ( grill, cooking plate)
3.119
trolley and charger
apparatus allowing the pre-loading of several shelves outside 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. grill , pastry trays,
roasting pans, perforated pans, baskets)
3.121
port hole, 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 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 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 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 the
vapour 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 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 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 circuit
of 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.) 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.
prEN 203-2-2:2004 (E)
7
5.3.2.101 Door opening
Any uncontrolled drop down of the door shall not 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.
6.3.101 Sequence of operation
The operating of the temperature regulator shall not have priority on the safety devices (of door, flame failure
device, detector of failure of a fan in a combustion circuit).
6.3.102 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 the hot air
mode shall not exceed 0,2 % when the maximum quantity of vapour is injected into the cooking chamber
(maximum dosage) in the test conditions N2 of 7.6.101.
For forced air and direct heat ovens, in hot air mode the functioning of the burner shall be completely safe and
the combustion (% of CO in the combustion products) shall remain under 0,1 % in the test conditions N3 of
7.6.101.
6.8.1 Stability and mechanical safety
Addition
The functioning of forced air oven burners, in hot air mode, shall be dependent on the closure of the oven
door(s).
The functioning of burners and mixing fan shall be dependent on the closure of the oven door(s) and of the
mixing fan.
If the oven is fitted with an open door cooling system, the access to the vanes of the mixing fan shall not be
possible.
Movable parts (fan, turbine, lever, rotating oven bottom, rotating trolley) accessible by the user, shall be
arranged or enclosed in such way to insure an appropriate protection against the risks of injuries in normal
use, included cleaning.
It shall not be possible to touch the moving parts, in the test conditions of 7.8.1.
The protection devices shall not be removable unless:
- an appropriate lock out is intended to prevent the rotation of the movable part when the
protection device is removed or,
prEN 203-2-2:2004 (E)
8
- 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 and
subjected 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 steady
temperature shall not exceed:
3 2
V 22 , 0
where: V is 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 (H
i
) /dm
3
of the usable volume, for recycling ovens
- 30 W (H
i
) /dm
3
of 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 of
combustion 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 CO
2

content 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 limit
device guarantees the safety of the operator.
For bakery ovens, it is verified that the gas supply is cut when the overheat temperature thermostat probe
reaches 400
o
C. 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 the
center of each compartment.
prEN 203-2-2:2004 (E)
9
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 steady
state conditions at nominal heat input, the burners are set on the mini position of the sequencer
and 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 maximum
injected quantity. Measure the rate of CO and CO
2
contained in the combustion products when
the 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 heating
system shall adopt either a waiting position or a safety position warning to the operator a failure of
the mixing fan rotation. On the contrary case, the CO content at the chimney outlet with the
reference 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 of
2003-07-01) 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 of
the door so that its centre of gravity is vertically over the geometric centre of the door. The contact area of the
weight 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's
cooking 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 horizontal
hinge at their lower edge and a projection of at least 225 mm from the hinge to the opening edge : 7 kg or
such higher value as, according to the manufacturer's cooking instructions, can be placed in the cooking
compartment.
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 opened
as 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 mode
at 100
o
C 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.
prEN 203-2-2:2004 (E)
10
7.101 Rational use of energy for ovens other than bakery ovens
The burner is adjusted to its nominal rate with one of the reference gases at normal pressure. For multi-
function ovens, the tests are carried out in hot-air mode.
The temperature is measured at the center of each cooking zone.
For multi deck ovens, the test are carried out at the same time.
The gas rate is reduced 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 value can be considered
as corresponding to the consumption of gas for the setting used. For ovens with on-off thermostat control,
each period of 15 min shall start and finish at the same point in the cycle.
Record the room temperature for each reading.
Note: If the rise of temperature of 195 K can not be reached, two tests may be carried out in order to obtain the result by interpolation.
7.102 Rational use of energy for bakery ovens
Test is carried out using one of the reference gases at normal pressure. Test is made in general with the gas
with the poorest Wobbe index.
Regulate the gas cock to maintain a temperature t
c
= t
a
+ 230
o
C at the level of the thermostat.
The oven shall be empty, cold at the start of the test and the doors closed.
The quantity of heat required to maintain a temperature of 230
o
C above ambient temperature, is determined
during a period of one hour beginning at the start of a stoppage of the burner.
If the burner functions cyclically and if the number of cycles for one hour is not complete, the test is continued
in a manner to complete the cycle and the quantity of heat used in one hour is calculated.
Calculation of heat loss recovery:
i
C
V
H V
3
i
E
10 . 0,278
= C expressed in watts per cubic decimetre
where:
V
c
: volume of gas consumed in cubic metres;
V
i
: usable volume of the cooking chamber in cubic decimetres;
H
i
: the net calorific value of the test gas in megajoules per cubic metre (at 15
o
C, 1013 mbars)
The volume of gas consumed determined by the volume of gas measured is given by:
V V
p p p
t
c mes
a s
g 1013,25
288,15
273,15
=
+

+

where
V
mes
: volume of gas measured in cubic metres;
p
a:
atmospheric pressure in millibars;
prEN 203-2-2:2004 (E)
11
p: supply pressure of the gas at the point of measurement of the heat input in millibars
p
s
: partial pressure of water vapour in millibars
t
g
: 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 oven
door 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 phase
motors.
prEN 203-2-2:2004 (E)
12
Annex ZA
(informative)
Clauses of this European Standard EN 203-2-2 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.
Compliance with clauses of this standard provides ones means of conforming with the specific essential
requirements 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 "Gas
appliances"
Table ZA.1
Essential
Requirements

Subject
Requirements of the standard
EN 203-2-2 complementing
EN 203-1:200X

Comments
1 Annex I General
conditions

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 instructions
Instructions for installer
Instructions for user
Warnings
Official languages

9.3.3
9.3.2

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 5.2.3.101
2 Materials
2.1 Characteristics
2.2 Guarantee
3 Design and construction
3.1 General
3.1.1 Stress resistance
3.1.2 Condensation
3.1.3 Risks of explosion
3.1.4 Penetration by air and
water
"Water penetration"
not applicable





prEN 203-2-2:2004 (E)
13
Table ZA.1( continued)

Essential
Requirements

Subject
Requirements of the standard
EN 203-2-2 complementing
EN 203-1:200X

Comments
3.1.5 Auxiliary energy normal
fluctuation

3.1.6 Auxiliary energy abnormal
fluctuation

3.1.7 Electrical hazards
3.1.8 Pressurised parts 5.3.2.101
3.1.9 Safety device failure;
- flame supervision device
- shut off device
- gas governor
- shut off components
- regulating and limiting
device




6.3.102

3.1.10 Safety/adjustment
3.1.11 Protection of parts
adjusted by the
manufacturer

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 in
appliance

3.2.3 Risk of accumulation in
room

3.3 Ignition 5.3.1
3.4 Combustion
3.4.1 Flame stability
Concentration of harmful
substances in combustion
products
6.7


3.4.2 Release of combustion
products
5.1.6.101
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