EN 16838:2019

SLOVENSKI STANDARD
01-september-2019
Nadomešča:
SIST EN 16838:2016
Hladilne vitrine in skrinje za sladoled - Razvrščanje, zahteve, zmogljivost in
preskus porabe energije
Refrigerated display scooping cabinets and pozzetto for gelato - Classification,
requirements, performance and energy consumption testing
Verkaufskühlmöbel und Pozzetti für Speiseeis - Klassifizierung, Anforderungen, Leistung
und Energieaufnahmeprüfung
Vitrines réfrigérées de vente de glace et pozzetto - Classification, exigences,
performance et essai de consommation énergétique
Ta slovenski standard je istoveten z: EN 16838:2019
ICS:
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 16838
EUROPEAN STANDARD
NORME EUROPÉENNE
July 2019
EUROPÄISCHE NORM
ICS 97.130.20 Supersedes EN 16838:2016
English Version
Refrigerated display scooping cabinets and pozzetto for
gelato - Classification, requirements, performance and
energy consumption testing
Vitrines réfrigérées de vente de glace et pozzetto - Verkaufskühlmöbel und Pozzetti für Speiseeis -
Classification, exigences, performance et essai de Klassifizierung, Anforderungen, Leistung und
consommation énergétique Energieaufnahmeprüfung
This European Standard was approved by CEN on 14 March 2019.

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
© 2019 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 16838:2019 E
worldwide for CEN national Members.

Contents Page
European foreword . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 Symbols and abbreviations . 6
5 Requirements . 8
5.1 Construction . 8
5.1.1 General . 8
5.1.2 Materials . 8
5.1.3 Refrigerating system . 9
5.1.4 Electrical components . 9
5.1.5 Temperature display . 9
5.2 Operating characteristics . 10
5.2.1 Absence of odour and taste. 10
5.2.2 Classification according to temperature . 10
5.2.3 Defrosting . 12
5.2.4 Water vapour condensation . 13
5.2.5 Energy consumption . 13
5.2.6 Specific energy consumption . 13
6 Test condition . 13
6.1 General . 13
6.2 Tests outside test room . 13
6.3 Tests inside test room . 15
6.3.1 General . 15
6.3.2 Test room — General design, walls, floor and radiant heat . 15
6.3.3 Preparation and general test procedures for gelato scooping cabinet and pozzetto . 24
6.3.4 Temperature test . 31
6.3.5 Water vapour condensation test . 34
6.3.6 Electrical energy consumption test . 36
6.3.7 Heat extraction rate measurement when condensing unit is remote from gelato
scooping cabinet and pozzetto . 36
7 Test report . 43
7.1 General . 43
7.2 Tests outside test room . 43
7.3 Tests inside test room . 43
7.3.1 General test conditions . 43
7.3.2 Gelato scooping cabinet and pozzetto preparation . 44
7.3.3 Temperature test . 45
7.3.4 Water vapour condensation test . 46
7.3.5 Electrical energy consumption test . 46
7.3.6 Heat extraction rate measurement when the condensing unit is remote from the
gelato scooping cabinet and pozzetto . 46
8 Marking . 48
8.1 Marking plate . 48
8.2 Information to be supplied by the manufacturer . 48
Annex A (informative) Test for absence of odour and taste . 50
A.1 Preparation and testing . 50
A.1.1 Ambient temperature . 50
A.1.2 Cleaning . 50
A.1.3 Thermostat setting . 50
A.1.4 Samples . 50
A.1.5 Test period . 50
A.2 Examination of samples . 51
A.2.1 Conditions . 51
A.2.2 Evaluation . 51
Annex B (normative) Data requirements for performance and energy rating of gelato
scooping cabinets and pozzetto . 52
B.1 Scope . 52
B.2 Terms and definitions . 52
B.3 Data requirements for rating of gelato scooping cabinets and pozzetto with
incorporated condensing unit. 53
B.3.1 General . 53
B.3.2 Evaluation of DEC . 54
B.3.3 Evaluation of FEC . 54
B.3.4 Evaluation of LEC . 54
B.3.5 Evaluation of AEC . 55
B.3.6 Evaluation of DFEC . 55
B.3.7 Evaluation of PEC . 55
B.3.8 Other electric energy consumption . 55
B.3.9 Alternate components - Effect on DEC . 55
B.4 Data requirements for rating of gelato scooping cabinets and pozzetto with remote
condensing unit . 55
Bibliography . 57

European foreword
This document (EN 16838:2019) has been prepared by 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 January 2020, and conflicting national standards shall
be withdrawn at the latest by January 2020.
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 16838:2016.
In comparison with the previous edition, the following technical modifications have been made:
— addition of pozzetto in the whole standard;
— title modification in order to get it consistent with the content of the standard;
— update terminology;
— update of existing figures and addition of new figures;
— editorial improvement.
According to the CEN-CENELEC Internal Regulations, the national standards organisations 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.
1 Scope
This document specifies classification, requirements for the construction, performance and energy
consumption testing of gelato scooping cabinets and pozzetto used to sale and/or display artisan and self
made gelato. It specifies test conditions and methods for checking that the requirements have been
satisfied, their marking and the list of their characteristics to be declared by the manufacturer.
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.
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)
ISO 5149-2, Refrigerating systems and heat pumps — Safety and environmental requirements — Part 2:
Design, construction, testing, marking and documentation
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:
— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at http://www.iso.org/obp
3.1
gelato scooping cabinets
cabinet cooled by a refrigerating system which enables to store, to display and to scoop artisan and self
made gelato contained in tubs, within prescribed temperature limits
Note 1 to entry: Artisan and self made gelato are hereafter called “gelato”.
3.2
pozzetto
cabinet cooled by a refrigerating system which enables to store and to scoop gelato contained in tubs,
within prescribed temperature limits
3.3
storage section
non-visible part of the gelato scooping cabinet used only to store the product, separated from the display
volume and with a different access
3.4
display section
visible part of the gelato scooping cabinet used to display and to scoop the product
3.5
pozzetto section
part of the pozzetto used to scoop the product
3.6
covers
sliding door or night curtain or swivel panes
3.7
lid
removable cover for pozzetto section
3.8
gelato tub
container intended to store gelato
3.9
net volume
volume containing gelato within the top edge of the tub
3.10
top display area of gelato tub
area delimited by the external perimeter of a gelato tub open side
3.11
front display area of gelato tub
area delimited by the external perimeter of a gelato tub front side
3.12
lateral display area of gelato tub
area delimited by the external perimeter of a gelato tub lateral side
3.13
total net storage volume
Vs
sum of net volume of each tubs contained in the storage section
3.14
total net volume of pozzetto section
Vp
sum of net volume of each tubs contained in pozzetto section
3.15
total display area
TDA
sum of the top, front and lateral display areas of each visible gelato tubs
4 Symbols and abbreviations
t running time — time during which compressor is running (or solenoid valve is open), within
run
24 h, expressed in hours
t stopping time — time during which compressor is not running (or solenoid valve is closed)
stop
within 24 h and excluding defrost time, expressed in hours
t defrost time — time during which compressor is running and hot gas solenoid valve is open
deft
(or reverse cycle valve is open)
q mass flow rate of liquid refrigerant in kilograms per second
m
Δt time between two consecutive measuring samples, in hours
N number of measuring samples in 24 h
max
n number of defrosts during 24 h
deft
DEC direct electrical energy consumption, in kilowatt hours per 24 h period
REC refrigeration electrical energy consumption, in kilowatt hours per 24 h period, for remote
RC
gelato scooping cabinet and remote pozzetto for compression-type refrigerating system
TEC total energy consumption in kilowatt hours per 24 h period
TDA total display area, in square meters
Vp total net volume of pozzetto section, in litres
Vs total net volume of storage section, in litres
TEC/TDA specific energy gonsumption (SEC-D) for gelato scooping cabinet expressed in kilowatt
hours per 24 h per square meters
TEC/Vp specific energy consumption (SEC-Vp) for pozzetto expressed in kilowatt hours per 24 h per
litres
t relative or percentage running time:
rr
tt
run run
t
(1)
rr
tt+ 24− t
run stop deft
Where
tt++ t =24 h
run stop deft
Φ instant heat extraction rate in kilowatts
n
h , h specific enthalpy in kilojoules per kilogram, where state in Figure 12 corresponds to
8 4
refrigerant outlet, and state in Figure 13 to refrigerant inlet, of gelato scooping cabinet and
pozzetto
θ refrigerant temperature at evaporator outlet, in degrees Celsius
θ refrigerant temperature at the gelato scooping cabinet and pozzetto outlet, in degrees
Celsius
θ refrigerant temperature at the gelato scooping cabinet and pozzetto inlet, in degrees
Celsius
θ refrigerant temperature at evaporator inlet, in degrees Celsius
p refrigerant pressure at the gelato scooping cabinet and pozzetto outlet, in Pascals
==
θ arithmetic average of evaporator-saturated temperature obtained from pressure p by
mrun 8
referring to table of saturation properties for refrigerant in use — during t , in degrees
run
Celsius
θ arithmetic average of evaporator-saturated temperature obtained from pressure p by
min 8
referring to table of saturation properties for refrigerant in use — during the last 10 % of
all running periods, in degrees Celsius
T = θ + 273,15 in Kelvin
mrun mrun
5 Requirements
5.1 Construction
5.1.1 General
5.1.1.1 Strength and rigidity
The Gelato scooping cabinet or pozzetto 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.
5.1.1.3 Condensate drainage
Where drains, drip trays or evaporation receptacles are fitted, they shall have ample capacity and shall
be easily accessible and cleanable.
Any condensate or defrost water receptacle, or group of receptacles, requiring to be emptied manually
shall have a capacity equivalent to at least 48 h of normal operation in the appropriate climate class for
which the gelato scooping cabinet or pozzetto is intended.
5.1.1.4 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.
5.1.2 Materials
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.
5.1.3 Refrigerating system
5.1.3.1 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 gelato scooping
cabinet and pozzetto are in operation or at rest.
For gelato scooping cabinets and pozzetto with integral condensing unit or components thereof which
are charged with refrigerant prior to transportation, the maximum ambient temperature during transit
shall be taken into account. All refrigerant containing components shall be in accordance with ISO 5149-
2.
5.1.3.2 Condensation
There shall be suitable means to prevent water condensed on cold surfaces of the gelato scooping cabinet
and pozzetto and their parts from harmfully affecting the operation of the refrigerating system or its
controls.
5.1.3.3 System protection
For gelato scooping cabinets fitted with covers, the refrigerating system shall suffer no damage if any
cover in the gelato scooping cabinet is left open while the gelato scooping cabinet is operating in an
ambient temperature corresponding to the climate class (see Table 4) for which the gelato scooping
cabinet is intended.
When the cover 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.
For pozzetto fitted with lids, the refrigerating system shall suffer no damage if any lid in the pozzetto is
left open while the pozzetto is operating in an ambient temperature corresponding to the climate class
(see Table 4) for which the pozzetto 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.
5.1.3.4 Refrigerant
When deciding on the refrigerant for the system, attention shall be given to the possible hazards
associated with the use of certain refrigerants, due to their toxicity, flammability etc. Guidance on this
point is available in ISO 5149-2.
5.1.4 Electrical components
Electrical components shall be in accordance with EN 60335-2-89 and EN 60335-1.
5.1.5 Temperature display
5.1.5.1 General
The gelato scooping cabinets and pozzetto shall incorporate a temperature display instrument showing
the air temperature in the refrigerated equipment to provide an indication of the operation and
functioning of refrigerating equipment and information on its operating state.
NOTE As a rule, measured air temperature is not identical with gelato temperature in gelato scooping cabinets
and pozzetto.
5.1.5.2 Temperature-measuring instrument
Suitable temperature-measuring instruments shall be used, i.e. those that fulfil 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 −25 °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 t of the sensor shall be equal to or less than 20 min.
NOTE The t 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 and pozzetto 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
and pozzetto. 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 comply
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.
5.2.2 Classification according to temperature
The performance of gelato scooping cabinet and pozzetto 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 6.3.3.
Table 1 — Temperature classes
Class Highest temperature, Lowest temperature, θ , of Highest minimum
b
θ , of warmest M-test temperature, θ , of all
ah coldest M-test gelato tubs al
gelato tubs colder than or b test tubs colder than
warmer than or equal to
a b a
equal to  or equal to
°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.
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
θ temperature
θ highest temperature of warmest M-test gelato tubs
ah
θ lowest temperature of coldest M-test gelato tubs
b
θ highest minimum temperature of all M-gelato tubs
al
t time
T test period
Figure 1 — Relevant temperature curves of M-test gelato tubs
5.2.3 Defrosting
The accumulation of ice, frost or snow on surfaces within the refrigerated space, as well as the
accumulation of drained defrost water, shall not occur, as it would impair the performance of gelato
scooping cabinets other than those which are intended to be defrosted manually. This shall be verified
according to the conditions and test methods specified in 6.3.4.5.
The proposed defrosting procedures (automatic or manual) shall not affect the temperature
requirements.
For gelato scooping cabinets or sections of gelato scooping cabinets with manual defrosting, the
manufacturer shall supply all necessary instructions for the correct operation of the defrosting system.
5.2.4 Water vapour condensation
The performance of gelato scooping cabinets 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 6.3.5.
5.2.5 Energy consumption
The direct electrical energy consumption (DEC) and, when the condensing unit is remote from the Gelato
scooping cabinet and pozzetto, the refrigeration electrical energy consumption (REC) and total energy
consumption (TEC) shall be measured and calculated according to the conditions and the test methods
specified in 6.3.6 and 6.3.7.
5.2.6 Specific energy consumption
The specific energy consumption is the rate between TEC and TDA for gelato scooping cabinet (SEC-D).
The specific energy consumption is the rate between TEC and Vp for pozzetto (SEC-Vp).
6 Test condition
6.1 General
When the characteristics of a gelato scooping cabinet and pozzetto are to be verified, all the tests and
inspections shall be applied to one and the same gelato scooping cabinet and pozzetto. These tests and
inspections may also be made individually for the study of a particular characteristic.
Table 2 lists the tests and inspections. Gelato scooping cabinets and pozzetto shall comply with the
requirements specified in 6.1 using the appropriate test method.
Table 2 — Test summary
Tests and inspections Requirement clause in this Test method
part
Physical dimensions  6.2 Outside test
room
(see 6.2)
Temperature 5.2.2 6.3.4
Inside test
Defrosting 5.2.3 6.3.4
room
Energy consumption 5.2.5 6.3.6 and 6.3.7
(see 6.3)
Water vapour condensation 5.2.4 6.3.5
6.2 Tests outside test room
The tests which may be carried out outside the test room deal with the inspection of construction
characteristics, physical dimensions.
Measurements shall be made with the gelato scooping cabinet and pozzetto not in operation but situated
in a place where the temperature is maintained between 16 °C and 30 °C.
For gelato scooping cabinets and pozzetto having detachable ends, overall dimensions are given with and
without ends. If the Gelato scooping cabinet and pozzetto includes jacks or other components for
adjustment of height, the height defined shall be the minimum height necessary at installation of the
gelato scooping cabinet and pozzetto.
The total net volume Vs is calculated as sum of the volume of each tub contained in the storage section.
The total net volume Vp is calculated as sum of the volume of each tub contained in the pozzetto section.
The total display area (TDA) shall be calculated according to the number of top visible gelato tubs
multiplied by its top display area plus the number of front visible tubs multiplied by its front display area
plus the number of end walls visible tubs multiplied by their lateral display area (see Table 3 and
Figure 1).
Table 3 — Examples of gelato tubs dimensions
Top area Front Lateral
A L P Volume
area area
Type 2
m
mm mm mm l
2 2
m m
GN 1/4 162 265 65 1,9 0,042 93
GN 1/4 162 265 100 2,5 0,042 93
GN 1/4 162 265 150 4,1 0,042 93
GN 1/4 162 265 200 4,9 0,042 93
Gelato 165 360 80 3,4 0,059 4
Tubs
Gelato 165 360 120 5 0,059 4
Tubs
Gelato 165 360 150 7 0,059 4
Tubs
Gelato 165 360 180 8 0,059 4
Tubs
Gelato 250 360 80 5,4 0,09
Tubs
Gelato 250 360 120 8 0,09
Tubs
Gelato 250 360 150 11 0,09
Tubs
Gelato 250 360 180 14 0,09
Tubs
Any other geometrical shapes of tubs
Key
1 top area
2 lateral area
3 front area
Figure 2 — Area of gelato 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.
These measurements should be made simultaneously.
6.3.2 Test room — General design, walls, floor and radiant heat
6.3.2.1 General
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 gelato scooping cabinet and pozzetto to be tested and on the
location of the display opening of the gelato scooping cabinet and pozzetto (see Figure 6).
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 lx ± 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/1 m.
The walls, ceilings and any partitions of rooms intended for the testing of gelato scooping cabinets and
pozzetto shall have an emissivity between 0,9 and 1 at 25 °C.
6.3.2.2 Test room (empty) — Thermal and air flow characteristics
An experimental evaluation of the test-room performances shall be carried out minimum once per year:
— with test room empty and with lighting switched on,
— in a test-room climate class 3 (see Table 4),
— measuring the velocity, temperature and relative humidity of the air at different points of two vertical
planes parallel to the technical side walls and 600 mm away from the technical side walls,
— with the climate measuring point located at the geometrical centre of the test room during this
evaluation.
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 ±3 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 Test room climate definition
6.3.2.3.1 Test room climate classes
Tests shall be carried out in one of the climate classes according to Table 4.
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 Figure 3). The exception to this is test-room climate class 3, for which
the tolerance of the relative humidity is instead ±3 units.
Table 4 — Climate classes
Test room climate Dry bulb Relative humidity Dew point Water vapour
mass in dry air
class temperature
° 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 and pozzetto. 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 located in the test
room airflow 100 mm upstream of the gelato scooping cabinet and pozzetto (i.e. on the higher supply
side of the gelato scooping cabinet and pozzetto) in line with the work top of the gelato scooping cabinet
and pozzetto at a vertical height of 300 mm (see Figure 3).
For plug-in gelato scooping cabinets and pozzetto, the warm condenser air flow shall be prevented from
influencing the temperature at the measuring point.
a) Climate measuring point for gelato scooping cabinets
b) Climate measuring point for pozzetto
Figure 3 — Climate measuring point for gelato scooping cabinets and pozzetto
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 1 000 g:
Table 5 — Ingredients of the reference test mixture
Ingredients for 1 000 g of test mixture Quantity
g
Partly skimmed Milk 700
Saccarose 180
Dextrose 20
Maltodextrin 100
6.3.2.3.4 M-test gelato tubs
Test gelato tubs with two temperature measuring probes are introduced in the test load as shown in
Figure 4.
Dimensions in millimetres
a) Positioning of the measuring probes for gelato scooping cabinets
b) Positioning of the measuring probes for pozzetto
Key
A tubs width
L tubs length
P tubs height or depth
Figure 4 — Positioning of the measuring probes for gelato scooping cabinets and pozzetto
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/m 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.
Table 6 — Temperature and specific enthalpy of filler test gelato tub
Temperature Specific enthalpy
°C kJ/kg
−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
−5 to −1 10
−1 to +1 162
+1 to +5 46
−5 to +5 218
Key
X temperature, °C
Y specific enthalpy, kJ/kg
Figure 5 — Thermal characteristics of filler test gelato tubs
6.3.2.3.6 Instruments, measuring equipment and measuring accuracy
All measurements shall be carried out with instruments that have been calibrated.
— Temperature measurements shall be made to an accuracy of ±0,8 °C. Climate temperatures shall be
measured by sensors, inserted in the centre of tinned solid copper or copper-zinc alloy cylinders
having a mass of 25 g and of minimum external area (diameter = height = approximately 12,5 mm).
— Illumination flux per square metre shall be measured to an accuracy of ±10 %.
— Pressures shall be measured t
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