EN 16838:2016

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.SRJRMLVerkaufskühlmöbel für Speiseeis - Klassifizierung, Anforderungen und PrüfbedingungenVitrines réfrigérées de vente de glace - Classification, exigences et conditions d’essaiRefrigerated display scooping cabinets for gelato - Classification, requirements and test conditions97.130.20Hladilne naprave za trgovineCommercial refrigerating appliancesICS:Ta slovenski standard je istoveten z:EN 16838:2016SIST EN 16838:2016en,fr,de01-oktober-2016SIST EN 16838:2016SLOVENSKI
STANDARD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16838
July
t r s x ICS
{ yä s u rä t r English Version
Refrigerated display scooping cabinets for gelato æ Classificationá requirements and test conditions Vitrines réfrigérées de vente de glace æ Classificationá exigences et conditions d 5essai
Verkaufskühlmöbel für Speiseeis æ Klassifizierungá Anforderungen und Prüfbedingungen This European Standard was approved by CEN on
t { May
t r s xä
egulations which stipulate the conditions for giving this European Standard the status of a national standard without any alterationä Upætoædate lists and bibliographical references concerning such national standards may be obtained on application to the CENæCENELEC Management Centre or to any CEN memberä
translation under the responsibility of a CEN member into its own language and notified to the CENæCENELEC Management Centre has the same status as the official versionsä
CEN members are the national standards bodies of Austriaá Belgiumá Bulgariaá Croatiaá Cyprusá Czech Republicá Denmarká Estoniaá Finlandá Former Yugoslav Republic of Macedoniaá Franceá Germanyá Greeceá Hungaryá Icelandá Irelandá Italyá Latviaá Lithuaniaá Luxembourgá Maltaá Netherlandsá Norwayá Polandá Portugalá Romaniaá Slovakiaá Sloveniaá Spainá Swedená Switzerlandá Turkey and United Kingdomä
EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre:
Avenue Marnix 17,
B-1000 Brussels
t r s x CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Membersä Refä Noä EN
s x z u zã t r s x ESIST EN 16838:2016

Test for absence of odour and taste . 43 A.1 Preparation and testing . 43 A.1.1 Ambient temperature . 43 A.1.2 Cleaning . 43 A.1.3 Thermostat setting . 43 A.1.4 Samples . 43 A.1.5 Test period . 43 SIST EN 16838:2016

Data requirements for performance and energy rating of gelato scooping cabinets . 45 B.1 Scope . 45 B.2 Terms and definitions . 45 Table B.1 — Designation of Gelato scooping cabinet families . 46 B.3 Data Requirements for rating of gelato Scooping Cabinets with incorporated condensing unit . 46 B.3.1 General . 46 B.3.2 Evaluation of DEC . 46 B.3.3 Evaluation of FEC . 47 B.3.4 Evaluation of LEC . 47 B.3.5 Evaluation of AEC . 47 B.3.6 Evaluation of DFEC . 47 B.3.7 Evaluation of PEC. 48 B.3.8 Other Electric Energy Consumption . 48 B.3.9 Alternate Components - Effect on DEC . 48 B.4 Data Requirements for rating of gelato Scooping Cabinets with remote condensing unit . 48 B.4.1 General . 48 Bibliography . 49
time between two consecutive measuring samples, in hours Nmax number of measuring samples in 24 h ndeft number of defrosts during 24 h DEC direct electrical energy consumption, in kilowatt hours per 24 h period RECRC refrigeration electrical energy consumption, in kilowatt hours per 24 h period, for remote gelato scooping cabinet for compression-type refrigerating system TEC total energy consumption in kilowatt hours per 24 h period TDA total display area, in square meters TEC/TDA Specific Energy Consumption (SEC) for Gelato scooping cabinet expressed in kilowatt hours per 24 h per square meters trr relative or percentage running time: deftrunstoprunrunrrtttttt−=+=24 (1) SIST EN 16838:2016

= mrun + 273,15 in Kelvin 5 Requirements 5.1 Construction 5.1.1 General 5.1.1.1 Strength and rigidity The Gelato scooping cabinet and its parts shall be constructed with adequate strength and rigidity for normal conditions of handling, transport and use and attention shall be given to the following: 1) interior fittings, including shelves, baskets, rails, etc. and their supports, shall be sufficiently strong for the duty required; 2) where sliding shelves, baskets, trays or drawers are fitted they shall retain their shape and ease of movement when fully loaded; 3) 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. 5.1.1.2 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 sufficient free length and/or vibration eliminators shall be provided to prevent failure due to fatigue. Where necessary, pipes and valves shall be adequately thermally insulated. SIST EN 16838:2016

« t w °C to +15 °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 t90 of the sensor shall be equal to or less than 20 min. NOTE The t90 time is the 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). 5.1.5.3 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. NOTE 1 The temperature sensor of a thermometer is considered to be “readily accessible” if it is reachable directly for examination. It ought to be necessary to remove access panel(s) to carry out replacement. NOTE 2 For Gelato scooping cabinets with natural convection cooling, 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. The temperature sensor location is defined as part of the temperature test of the Gelato scooping cabinet. During the temperature test air temperatures at the declared sensor location shall be measured and these values noted in the test report. NOTE 3 It is the responsibility of the supplier and end user to ensure that the temperature measurements complies with national regulation on temperature control of gelato. 5.2 Operating characteristics 5.2.1 Absence of odour and taste The absence of odour and taste is not compulsory. An optional test method is given in Annex A. SIST EN 16838:2016

°C G1
«10
«14
G2
«10
«16
G3
«10
«18
L1
«15
«18 L2
«12
«18 L3
«12
«15 S Special classification a, b See Figure 1. SIST EN 16838:2016

Key a) temperature curves of the warmest and of the highest minimum value of M-test gelato tub b) temperature curves of the warmest and of the coldest M-test gelato tub a temperature curve a of warmest M-test gelato tub b temperature curve b of coldest M- test gelato tub c temperature curve with the highest minimum value of all M-gelato tubs
temperature ah highest temperature of warmest M-test gelato tubs b lowest temperature of coldest M-test gelato tubs al highest minimum temperature of all M-gelato tubs t time T test period Figure 1 — Relevant temperature curves of M-Test gelato tubs SIST EN 16838:2016

Physical dimensions
6.2 Outside test room (see 6.2) Temperature 5.2.2 6.3.4 Inside test room (see 6.3) Defrosting 5.2.3 6.3.4 Energy consumption 5.2.5 6.3.6 and 6.3.7 Water vapour condensation 5.2.4 6.3.5 SIST EN 16838:2016

[mm] L
[mm] P
[mm] VOLUME
[ l ] TOP AREA
[m2] FRONT AREA GN 1/4 162 265 65 1,9 0,04293
GN 1/4 162 265 100 2,5 0,04293
GN 1/4 162 265 150 4,1 0,04293
GN 1/4 162 265 200 4,9 0,04293
Gelato Tubs 165 360 80 3,4 0,0594
Gelato Tubs 165 360 120 5 0,0594
Gelato Tubs 165 360 150 7 0,0594
Gelato Tubs 165 360 180 8 0,0594
Gelato Tubs 250 360 80 5,4 0,09
Gelato Tubs 250 360 120 8 0,09
Gelato Tubs 250 360 150 11 0,09
Gelato Tubs 250 360 180 14 0,09
Any other geometrical shapes of tubs 6.3 Tests inside test room 6.3.1 General The tests which are carried out inside the test room deal with the measurement of the following characteristics: — temperature and defrosting; — electrical energy consumption — water vapour condensation; — heat extraction rate. SIST EN 16838:2016

° C % ° C g/kg 0 20 50 9,3 7,3 1 16 80 12,6 9,1 8 24 55 14,4 10,2 2 22 65 15,2 10,8 3 25 60 16,7 12,0 4 30 55 20,0 14,8 6 27 70 21,1 15,8 5 40 40 23,9 18,8 7 35 75 30,0 27,3 NOTE The water vapour mass in dry air is one of the main points influencing the performance and the energy consumption of the Gelato scooping cabinets. Therefore the order of the climate class in the table is based on the water vapour mass column. 6.3.2.3.2 Climate measuring point The point for measurement of ambient temperature and relative humidity shall be locate in the test room airflow 100 mm upstream of the Gelato scooping cabinet (i.e. on the higher supply side of the Gelato scooping cabinet) in line with the work top of the Gelato scooping cabinet at a vertical height of 300 mm (see Figure 2). For plug-in Gelato scooping cabinets, the warm condenser air flow shall be prevented from influencing the temperature at the measuring point. SIST EN 16838:2016

Figure 2 — Climate measuring point for gelato scooping cabinets 6.3.2.3.3 Test gelato tubs Gelato tubs are filled with the following test mixture up to load limit of the tubs. The reference test mixture contains the ingredients reported in Table 5 per 1000 gr: Table 5 — Ingredients of the reference test mixture Ingredients for 1000 g of test mixture Quantity
g Partly skimmed Milk 700 Saccarose 180 Dextrose 20 Maltodextrin 100 SIST EN 16838:2016

Key A tubs width L tubs length P tubs height or depth Figure 3 — Positioning of the measuring probes 6.3.2.3.5 Alternative for filling test tubs Alternative filling test tubs having the dimensions shown in Table 3 and density of (480 ± 80) kg/m3 can be used. Cellular or foam material shall not be used. Colour can be important if dark enough to be affected by ambient heat radiation; however, a pastel colour, e.g. light pink, pale blue or green, shall have no significant effect in normal surroundings. The contents shall be water soaked into a porous material such as a natural, plastics or cellulose sponge. SIST EN 16838:2016

«5 0
«4 3
«3 4
«2 7
«1 10 0 45 +1 172 +2 183 +3 194 +4 206 +5 218 Table 7 — Temperature and increase in specific enthalpy of filler test gelato tubs Temperature range Increase in specific enthalpy °C kJ/kg
«
w to
« 1 10
« 1 to + 1 162 + 1 to + 5 46
« 5 to + 5 218
Key X temperature, °C Y specific enthalpy, kJ/kg SIST EN 16838:2016
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