EN ISO 22043:2020

SLOVENSKI STANDARD
01-februar-2021
Nadomešča:
SIST EN 16901:2017
Zamrzovalniki za sladoled - Razvrstitev, zahteve in preskusni pogoji (ISO
22043:2020)
Ice-cream freezers - Classification, requirements and test conditions (ISO 22043:2020)
Speiseeis-Gefriermaschinen - Klassifikation, Anforderungen und Prüfbedingungen (ISO
22043:2020)
Congélateurs pour crèmes glacées - Classification, exigences et conditions d'essai (ISO
22043:2020)
Ta slovenski standard je istoveten z: EN ISO 22043:2020
ICS:
97.040.30 Hladilni aparati za dom Domestic refrigerating
appliances
97.130.20 Hladilne naprave za trgovine Commercial refrigerating
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 22043
EUROPEAN STANDARD
NORME EUROPÉENNE
December 2020
EUROPÄISCHE NORM
ICS 97.130.20 Supersedes EN 16901:2016
English Version
Ice-cream freezers - Classification, requirements and test
conditions (ISO 22043:2020)
Congélateurs pour crèmes glacées - Classification, Speiseeis-Gefriermaschinen - Klassifikation,
exigences et conditions d'essai (ISO 22043:2020) Anforderungen und Prüfbedingungen (ISO
22043:2020)
This European Standard was approved by CEN on 22 November 2020.

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. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre 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 CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 22043:2020 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 22043:2020) has been prepared by Technical Committee ISO/TC 86
"Refrigeration and air-conditioning" in collaboration with Technical Committee CEN/TC 44
“Commercial and Professional Refrigerating Appliances and Systems, Performance and Energy
Consumption” the secretariat of which is held by UNI.
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 June 2021, and conflicting national standards shall be
withdrawn at the latest by June 2021.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN 16901:2016.
This document has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 22043:2020 has been approved by CEN as EN ISO 22043:2020 without any modification.

INTERNATIONAL ISO
STANDARD 22043
First edition
2020-11
Ice-cream freezers — Classification,
requirements and test conditions
Congélateurs pour crèmes glacées — Classification, exigences et
conditions d'essai
Reference number
ISO 22043:2020(E)
©
ISO 2020
ISO 22043:2020(E)
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

ISO 22043:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
3.1 General . 1
3.2 Parts of ice-cream freezers . 2
3.3 Physical aspects and dimensions . 2
3.4 Performance characteristics. 3
3.5 Test environment . 3
4 Symbols and abbreviated terms . 4
5 Classification and requirements . 4
5.1 Classification . 4
5.2 Requirements . 5
5.2.1 Construction . 5
5.2.2 Materials . 5
5.2.3 Refrigerating system. 6
5.2.4 Electrical components . . 6
5.2.5 Operating characteristics . 7
6 Tests . 8
6.1 General . 8
6.2 Tests outside test room . 8
6.2.1 General. 8
6.2.2 Seal test for lids . 8
6.2.3 Test on durability of lid . 8
6.2.4 Linear dimensions, areas and volumes . 9
6.2.5 Net volume calculation . 9
6.3 Tests inside test room .10
6.3.1 General.10
6.3.2 Test room conditions . .10
6.3.3 Test packages and life-time .11
6.3.4 Instruments, measuring equipment and measuring expanded
measurement uncertainty .16
6.3.5 Preparation of test ice-cream freezer .17
6.3.6 Test on ice-cream freezers .25
7 Test report .30
7.1 General .30
7.2 Tests outside test room .30
7.3 Tests inside test room .30
8 Marking .32
8.1 Load limit .32
8.2 Marking plate .34
8.3 Information to be supplied by the manufacturer .34
Annex A (informative) Ice-cream freezer families .36
Annex B (normative) Equivalent volume calculation .37
Annex C (normative) TDA calculation .38
Annex D (informative) Test for absence of odour and taste .41
Annex E (normative) Performance and energy rating of ice-cream freezers .43
Bibliography .44
ISO 22043:2020(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 86, Refrigeration and air-conditioning,
Subcommittee SC 7, Testing and rating of commercial refrigerated display cabinets, in collaboration with
the European Committee for Standardization (CEN) Technical Committee CEN/TC 44, Commercial and
professional refrigerating appliances and systems, performance and energy consumption, in accordance
with the Agreement on technical cooperation between ISO and CEN (Vienna Agreement).
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved

INTERNATIONAL STANDARD ISO 22043:2020(E)
Ice-cream freezers — Classification, requirements and test
conditions
1 Scope
This document specifies the classification for horizontal closed ice-cream freezer with access of the
product from the top via transparent or solid lid(s) and specifies their requirements and test methods.
The ice-cream freezers defined in this document are different from supermarket segment freezers, as
they work with static air cooling, with a skin evaporator (no evaporator fan) and are used specifically
for the storage and display of pre-packed ice-cream.
This document is only applicable to integral type refrigeration systems. It is not applicable to remote
and secondary system type cabinets. Ice-cream freezers defined in this document are intended to
have a net volume ≤600 l. For transparent lid ice-cream freezers only, they are intended to have a net
volume/TDA ≥ 0,35 m.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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.
ISO 817, Refrigerants — Designation and safety classification
ISO 5149-2, Refrigerating systems and heat pumps — Safety and environmental requirements — Part 2:
Design, construction, testing, marking and documentation
EN 60335-1, Household and similar electrical appliances — Safety — Part 1: General requirements
(IEC 60335-1)
EN 60335-2-89, Household and similar electrical appliances — Safety — Part 2-89: Particular requirements
for commercial refrigerating appliances with an incorporated or remote refrigerant condensing unit or
compressor (IEC 60335-2-89)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1 General
3.1.1
ice-cream freezer
horizontal closed refrigerated cabinet intended to store and/or display and sell pre-packed ice
cream where access by the consumer to the pre-packed ice cream is gained by opening a lid (solid or
transparent) from the top
Note 1 to entry: See Annex A for the designation of the ice-cream freezer family.
ISO 22043:2020(E)
3.2 Parts of ice-cream freezers
3.2.1
condensing unit
combination of one or more compressors, condensers and liquid receivers (when required) and the
regularly furnished accessories
3.2.2
night cover
top cover permanently integrated into the ice-cream freezer (3.1.1) used to reduce the heat ingress (e.g.
by infrared radiation or convection) during the period when there are no sales
3.3 Physical aspects and dimensions
3.3.1
depth
horizontal distance between the front and the rear of the ice-cream freezer (3.1.1)
3.3.2
width
horizontal distance between the two external sides of the ice-cream freezer (3.1.1)
3.3.3
height
vertical distance from the bottom to the top of the ice-cream freezer (3.1.1)
3.3.4
load limit
boundary surface consisting of a plane or several planes within which all M-packages (3.5.1) can be
maintained within the limits for the declared M-package temperature class
3.3.5
load limit line
permanently marked boundary line denoting the edge of the load limit (3.3.4) surface
3.3.6
net volume
V
N
storage volume inside the appliance which can be used for storage of products
Note 1 to entry: The calculation method in 6.2.5 shall be applied.
3.3.7
gross volume
volume within the inside walls of the ice-cream freezer (3.1.1) or compartment, including internal
fittings and the lid when closed
3.3.8
equivalent volume
V
eq
reference volume corrected for compartment temperature classification
Note 1 to entry: The calculation method in Annex B shall be applied.
3.3.9
total display area
TDA
total visible foodstuffs area, including visible area through the glazing, defined by the sum of horizontal
and vertical projected surface areas of the net volume (3.3.6)
Note 1 to entry: For the calculation method see Annex C.
2 © ISO 2020 – All rights reserved

ISO 22043:2020(E)
3.3.10
footprint
surface occupied by the ice-cream freezer (3.1.1)
3.4 Performance characteristics
3.4.1
normal conditions of use
operating conditions which exist when the ice-cream freezer (3.1.1), including all permanently located
accessories, has been set up and situated in accordance with the recommendations of the manufacturer
and is in service
Note 1 to entry: The effects of actions by non-technical personnel for the purposes of, e.g. loading, unloading,
cleaning, defrosting, the manipulation of accessible controls and of any removable accessories, according
to the manufacturer's instructions are applicable within this definition. The effects of actions resulting from
interventions by technical personnel for the purposes of maintenance or repair are outside this definition.
3.4.2
defrost
removal of frost, snow and ice from an ice-cream freezer (3.1.1)
3.4.3
total energy consumption
TEC
total amount of energy used by an ice-cream freezer (3.1.1)
3.4.4
specific energy consumption for ice-cream freezers
SEC
index of the efficiency of the ice-cream freezer (3.1.1), expressed as the ratio of TEC divided by equivalent
volume (3.3.8) (TEC/Equivalent volume)
3.4.5
product temperature
one of the classifications document establishing the performance level of the ice-cream freezer (3.1.1)
Note 1 to entry: Defined in Table 1.
3.4.6
relative compressor running time
ratio of compressor running time to overall duration of a measurement cycle excluding defrost time
3.5 Test environment
3.5.1
M-package
test package fitted with a temperature measuring device
3.5.2
climate class
classification of the test room climate according to the dry bulb temperature and relative humidity
3.5.3
M-package temperature class
classification of M-package (3.5.1) temperature according to the temperatures of the warmest
M-packages during the temperature test
3.5.4
ice-cream freezer classification
designation given by the combination of climate class (3.5.2) and M-package temperature class (3.5.3)
ISO 22043:2020(E)
4 Symbols and abbreviated terms
t running time — time during which the compressor is running within the 24 h test period
run
t stopping time — time during which the compressor is not running within the 24 h test period
stop
and excluding defrost time
Δt time between two consecutive measurement samples
N number of measuring samples in the 24 h test period
max
RH Relative humidity
SEC specific energy consumption for ice-cream freezers expressed in kilowatt hours per 24 h
per m (TEC/V );
eq
TEC total energy consumption in kilowatt hours per 24 h period
T relative or percentage running time:
rr
t
run
t = (1)
rr
tt+
runstop
where t + t = 24 h
run stop
t time in which 90 % of a sudden temperature change of 20 °C is indicated, the measurement
medium being moderately agitated air (velocity 1 m/s)
V equivalent volume
eq
V net volume
N
5 Classification and requirements
5.1 Classification
The classification of the ice-cream freezers is done according to temperature. The performance of ice-
cream freezers shall comply with one of the classifications defined in Table 1. The performance shall be
verified in accordance with the conditions and test methods specified in Annex E.
Table 1 — Classification according to temperature
Class Warmest M-package Warmest M-package
temperature colder or maximum temperature
equal to in all tests except lid rise allowed
opening test
K
°C
C1 −18,0 2,0
C2 −7,0 2,0
S Special classification 2,0
4 © ISO 2020 – All rights reserved

ISO 22043:2020(E)
5.2 Requirements
5.2.1 Construction
5.2.1.1 Strength and rigidity
The ice-cream freezer and its parts shall be constructed with adequate strength and rigidity for normal
conditions of handling, transport and use. Attention shall be given to the following:
a) interior fittings shall be sufficiently strong for the duty required;
b) where sliding shelves, baskets or trays are fitted they shall retain their shape and ease of movement
when fully loaded;
c) any fitments which are provided with stops to prevent accidental removal shall be self-supporting
when fully loaded and withdrawn to the limit of the stops.
5.2.1.2 Pipes and connections
Pipes and connections to moving or resiliently mounted parts shall be arranged so as not to foul or
transmit harmful vibrations to other parts. All other pipes and connections shall be securely anchored
and have sufficient free length and/or vibration eliminators to prevent failure due to fatigue. Where
necessary, pipes and valves shall be adequately thermally insulated.
5.2.1.3 Lids
Lids shall be condensate-free at the climate class specified by the manufacturer.
When any lids provided to ensure an air seal to the refrigerated space are closed, there shall be no
undue leakage of ambient air into the interior (see 6.2.1). The lids shall not open of their own accord.
The gasket shall be made from a material whose characteristics are compatible with the operating
conditions (especially temperatures). If the fastening device is mechanical, a stop or other means shall
be provided to prevent the gasket from being excessively deformed.
5.2.1.4 Joints and seams
All construction joints and seams within the net volume shall prevent the accumulation of potentially
contaminating substances. All construction joints and seams within the net volume shall permit the
easy removal of any deposits of potentially contaminating substances.
5.2.2 Materials
5.2.2.1 General
The materials shall be durable and shall not favour the development of mould or emit odours. Under
normal conditions of use, materials in contact with foodstuffs shall be resistant to moisture and shall
neither be toxic nor contaminate them.
5.2.2.2 Corrosion resistance
Metal parts, used in the construction of cabinets, shall have resistance to corrosion appropriate to their
location and function.
ISO 22043:2020(E)
5.2.2.3 Thermal insulation
The thermal insulation shall be efficient and permanently fixed. In particular, the insulating material
shall not be subject to shrinkage and shall not allow, under normal working conditions, an accumulation
of moisture.
Suitable means shall be used to prevent deterioration of the thermal insulation by the ingress of
moisture.
Where the insulation space is vented to the inside, it shall be ensured that particles of the insulation
material cannot escape into the foodstuff display compartment.
For fibrous insulation materials, it shall not be possible to insert a rigid probe of 1 mm diameter through
any aperture which allows access to the insulating material, the probe being applied with negligible force.
5.2.3 Refrigerating system
5.2.3.1 Design and construction
The design and construction of all parts of the refrigerating system subject to internal pressure shall
take into account the maximum working pressure to which they are subjected when the ice cream
freezer is in operation or at rest. The maximum ambient temperature during transit shall be taken into
account. All refrigerant containing components shall be in accordance with ISO 5149-2.
5.2.3.2 Condensation
There shall be suitable means to prevent water condensing on cold surfaces of the ice cream freezer
and its parts and from harmfully affecting the operation of the refrigerating system or its controls.
5.2.3.3 System protection
For ice-cream freezers, the refrigerating system shall suffer no damage if any lid in the cooler is left
open while the ice cream freezer is operating in an ambient temperature corresponding to the climate
class (see Table 1) for which the cooler is intended. When the lid is kept open under normal operating
conditions (for example, during product loading) or is left open accidentally, any automatic motor
overload protective device may come into operation.
5.2.3.4 Refrigerant
When deciding on the refrigerant for the system, attention shall be given to the possible hazards
associated with the use of certain refrigerants and heat-transfer media due to their toxicity,
flammability, etc. Guidance on this point is available in ISO 5149-2.
5.2.4 Electrical components
5.2.4.1 General
Electrical components shall be in accordance with EN 60335-1 and EN 60335-2-89.
5.2.4.2 Temperature display
The ice-cream freezer shall incorporate a temperature display instrument showing the air temperature
in the refrigerated display ice-cream freezer, at the load line, to provide an indication of the operation
and functioning of the refrigerating equipment and information on its operating state.
NOTE As a rule, measured air temperature is not identical with pre-packed ice-cream temperature in an ice-
cream freezer.
6 © ISO 2020 – All rights reserved

ISO 22043:2020(E)
5.2.4.3 Temperature-measuring instrument
Suitable temperature-measuring instruments shall be used, i.e. those that fulfill the following
requirements:
— the unit symbol (°C) shall be inscribed or displayed on the temperature-measuring instrument;
— the range of measurement shall be at least from −40 °C to + 40 °C;
— the scale division or smallest numerical increment shall be less than or equal to 1 °C;
— the maximum errors shall be 2 K over the total measuring range;
— the time constant t of the sensor shall be equal to or less than 20 min.
When temperature-measuring instruments are employed in ice-cream freezers:
— one temperature-measuring instrument shall be employed for each ice-cream freezer with its own
refrigerating circuit.
5.2.4.4 Temperature sensor location
The temperature sensor location shall be readily accessible to enable on-site testing for the correct
indication of temperature and replacement of the temperature measuring instrument on-site in service.
The temperature sensor of a thermometer is considered to be “readily accessible” if it is reached directly
for examination. It is necessary to remove the access panel(s) to carry out replacement.
NOTE 1 The positioning of the temperature sensor in a guide tube is also considered to be “readily accessible”
if the sensor is introduced into and removed from the guide tube without a tool.
Wherever possible, the mounting method shall not supply heat to, or withdraw heat from the
temperature sensor. The temperature sensor shall be protected against heat radiation from the external
ambient.
NOTE 2 For electronic controllers, it is possible to display a calculated temperature.
NOTE 3 For recording and display of temperatures, one or two temperature sensors are used. The temperature
sensor is the same as those used for controlling the refrigeration. An alarm is activated in case of error. This
option is not in accordance with the requirements of EN 12830.
5.2.5 Operating characteristics
5.2.5.1 Water vapour condensation
The performance of the ice-cream freezer shall not be impaired by water vapour condensation. The
amount of water vapour condensation shall be verified according to the conditions and test methods
specified in 6.3.6.4.
5.2.5.2 Energy consumption
The energy consumption shall be stated by the manufacturer. The total energy consumption (TEC) shall
be measured and calculated according to the conditions and the test methods specified in 6.3.6.6.3.
5.2.5.3 Specific energy consumption
The ice-cream freezer specific energy consumption (SEC) as ratio between TEC and equivalent volume
(TEC/V ) shall be stated by the manufacturer. This value shall be used to compare the energy efficiency
eq
between different ice-cream freezers.
ISO 22043:2020(E)
6 Tests
6.1 General
When the characteristics of an ice-cream freezer are to be verified, all the tests and inspections shall
be applied to one and the same ice-cream freezer. These tests and inspections may also be made
individually for the study of a particular characteristic.
Table 2 lists the tests and inspections that shall be carried out. Ice-cream freezers shall comply with
the requirements specified in this part of the document using the appropriate test method.
Table 2 — Test summary
Tests and inspections Requirement clause Test method Test room
Seal test 5.2.1.3 6.2.1
Absence of odour and taste (not — Annex D Outside test room
compulsory) (see 6.2)
Durability of lid 5.2.1.3 6.2.2
Temperature 5.1 6.3.6.1
Water vapour condensation 5.2.3.2 6.3.6.4
Inside test room
(see 6.3)
Temperature rise time — 6.3.6.5
Energy consumption 5.2.5.2 6.3.6.6
6.2 Tests outside test room
6.2.1 General
The tests which may be carried out outside the test room deal with the inspection of construction
characteristics, physical dimensions and the absence of odour and taste.
6.2.2 Seal test for lids
The effectiveness of lids provided to ensure a seal shall be tested as follows (with the ice-cream freezer
not running). Insert a strip of paper 50 mm wide, 0,08 mm thick and of a suitable length at any point of
the seal. With the lid closed normally on it the strip of paper shall not slide freely.
NOTE 1 Attention is drawn to the fact that some ice-cream freezers having lids are fitted with decompression
valves which allow air to penetrate for a short period of time so that any drop in pressure created inside the ice-
cream freezer is compensated. No test is required for such valves.
NOTE 2 The most unfavourable points can be found by inspecting the contact of the seal with the ice cream
freezer closed and lighted from the inside.
6.2.3 Test on durability of lid
6.2.3.1 General
The purpose of these tests, carried out using the following procedures, is to check the durability of the
lids. The ambient temperature shall be between +16 °C and +32 °C. The refrigerating appliance shall be
switched off.
6.2.3.2 Opening sequence
The lids shall be pulled out to within 15 mm to 20 mm of their fully open position (Figure 1).
8 © ISO 2020 – All rights reserved

ISO 22043:2020(E)
6.2.3.3 Closing sequence
The lids shall be closed as in normal use from within 15 mm to 20 mm of their fully closed position
(Figure 1).
Key
A opening course
1 pull out
2 push
Figure 1 — Durability of lid
The number of cycles per minute shall be between 5 and 10. Each lid shall withstand 30 000 opening
and closing operations without deterioration which could be prejudicial to the air-tightness of the lid
sealing. All the lids shall be present on the cabinet when tested.
6.2.4 Linear dimensions, areas and volumes
Measurements shall be made with the ice-cream freezer not in operation but situated in a place where
the temperature is maintained between 16 °C and 30 °C. If the ice cream freezer includes jacks or other
components for adjustment of height (i.e. castor or wheel), the height defined shall be the minimum
height necessary at installation of the ice cream freezer.
When measuring the net volume, parts necessary for the proper functioning of the ice-cream freezer shall
be fitted as intended and the volume representing the space occupied by these parts deducted (see 6.2.5).
6.2.5 Net volume calculation
The net volume (VN) shall be calculated as the sum of the individual volumes obtained within the load
limit lines, excluding any basket(s).
ISO 22043:2020(E)
Each of the individual volumes shall be expressed in litres, to two decimal places. The net volume shall
be rounded to the nearest decimal place.
6.3 Tests inside test room
6.3.1 General
The tests which are carried out inside the test room measure the following characteristics:
— temperature;
— water vapour condensation;
— electrical energy consumption.
General test conditions are defined, which are common for all tests carried out inside the test room.
These conditions concern the test room, the test and M-packages, and the measuring instruments.
6.3.2 Test room conditions
6.3.2.1 Design, walls, floor and radiant heat
The test room shall be a parallelepiped space in which two of the opposite side walls, referred to as
the discharge technical side wall and the return technical side wall, are designed to create an even,
horizontal air flow within the test room. By convention, the distance separating these two technical
side walls is referred to as the “length” of the test room.
The minimum useful dimensions (length, width, height) of the test room shall be dependent on the
overall dimensions (length, depth, height) of the ice-cream freezer to be tested.
The ceiling and the two non-technical side walls of the room shall be thermally insulated and shall be
equipped with an inner metal skin.
A minimum insulation level equivalent to 60 mm of rigid polyurethane foam (λ = 0,03 W/m °C) should
be used for the building of a new test room.
The floor shall be made of concrete or of thermally equivalent material and/or shall be sufficiently
insulated to ensure that external climatic conditions do not affect the floor temperature.
Lighting shall be installed to maintain (600 ± 100) lx measured at a height of 1 m above the floor level
and shall be lit continuously during the test period. The emission spectrum of that lighting device
within the infrared field shall not include peaks of a value of more than 500 W/5 nm/lm.
The walls, ceilings and any partitions of rooms intended for the testing of the ice-cream freezer shall be
painted in light grey (for example, NCS 2706-G90Y or RAL 7032) with an emissivity between 0,9 and 1
at 25 °C.
6.3.2.2 Thermal and air flow characteristics
An experimental evaluation of the test-room performances shall be carried out at a minimum of once
per year
— with test room empty and with lighting switched on,
— in a test room at ambient temperature of 25 °C and 60 % RH,
— measuring the velocity, temperature and relative humidity of the air at different points within two
vertical planes parallel to the technical side walls and 600 mm away from the technical side walls, and
— with the climate measuring point located at the geometrical centre of the test room during the
evaluation.
10 © ISO 2020 – All rights reserved

ISO 22043:2020(E)
These measuring points shall form a two-dimensional grid in which the step is a maximum of 500 mm
in the horizontal and vertical directions. The peripheral line of points shall be located at a maximum of
500 mm from the other two side walls, floor and ceiling.
A three-dimensional grid inside the test room shall be investigated when obstacles/irregularities
projected into the room of more than 1 m surface area facing the discharge technical side wall exist
along the walls.
The mean horizontal air velocity measured during 1 min with a maximal interval of 5 s at each of the
points defined above shall lie between 0,1 m/s and 0,2 m/s.
Air temperature measured at each of the points defined above shall not deviate from the rated
temperature of the test-room climate class by more than 2 °C.
The test room shall be capable of maintaining values of humidity within ±5 units of the relative
humidity percentage figures of the rated humidity of the test room temperature class at the specified
measuring points.
Surface temperature of walls, ceiling and floor shall be measured in proximity to the points which
constitute the peripheral line of the grid defined above. These surface temperatures shall remain
within a tolerance of ±2 °C in relation to the air temperature measured at the nearest point of the grid.
6.3.2.3 Climate classes
Tests shall be carried out in one of the climate classes according to Table 3.
During the test, the test room shall be capable of maintaining values of temperature and humidity
within ±1 °C of the temperature and ±5 units of the relative humidity percentage figures at the specified
climate measuring point(s) (see 6.3.5.3).
Table 3 — Test room climate classes
Test room climate Minimum temperature and Maximum temperature and
class range relative humidity relative humidity
A +16 °C, 80 % 30 °C, 55 %
B +16 °C, 80 % 35 °C, 75 %
C +16 °C, 80 % 40 °C, 40 %
6.3.3 Test packages and life-time
6.3.3.1 General
When tests are carried out, test packages in the form of rigid parallelepipeds shall be used; the size and
mass of the test packages, including their packaging, shall be as specified in Table 4.
The tolerances for new test packages shall be:
— ±2 mm for linear dimensions 25 mm to 50 mm,
— ±4 mm for linear dimensions 100 mm to 200 mm, and
— ±2 % for mass.
Table 4 — Dimensions and mass of test packages
Dimensions Mass
mm g
50 × 100 × 100 500
ISO 22043:2020(E)
Table 4 (continued)
Dimensions Mass
mm g
50 × 100 × 200 1 000
The following packages may be used as fillers to complete the cabinet 500
loading:
25 × 100 × 200
Due to the frequency of use and to the loading pressure, the packages could change in dimensions and
weight. Test packages shall be checked annually for conformity with the following life-time tolerances.
When a test package is found to exceed one of the following tolerances, it shall be replaced:
a) Loss of mass: −5 %.
b) On the wrapper: visible hole.
c) Change in linear dimensions:
1) ±4 mm for dimensions 25 mm and 50 mm;
2) ±8 mm for dimensions 100 mm and 200 mm.
Each test package shall consist of a filling material and a wrapper.
Filling material containing, per 1 000 g:
— 230,0 g of oxyethylmethylcellulose,
— 764,2 g of water,
— 5,0 g of sodium chloride, and
— 0,8 g of para-chlorometa-cresol.
The freezing point of this material is −1 °C (its thermal characteristics corresponding to those of lean
beef). The enthalpy value of 285 kJ/kg shall correspond to the temperature (−1 ± 0,5) °C (see Figure 2,
Tables 5 and 6).
About 4 % of water should be added in order to compe
...