SIST EN 13834:2007+A1:2009

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.HþLFDKKochutensilien - Ofengeschirre zur Verwendung in Haushalts-BacköfenArticles culinaires - Articles culinaires à usage domestique conçus pour la cuisson au four traditionnelCookware - Ovenware for use in traditional domestic ovens97.040.60Kuhinjska posoda, jedilni servisi in jedilni priborCookware, cutlery and flatwareICS:Ta slovenski standard je istoveten z:EN 13834:2007+A1:2009SIST EN 13834:2007+A1:2009en,fr,de01-april-2009SIST EN 13834:2007+A1:2009SLOVENSKI
STANDARD



SIST EN 13834:2007+A1:2009



EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 13834:2007+A1
February 2009 ICS 97.040.60 Supersedes EN 13834:2007English Version
Cookware - Ovenware for use in traditional domestic ovens
Articles culinaires - Articles culinaires à usage domestique conçus pour la cuisson au four traditionnel
Kochutensilien - Ofengeschirre zur Verwendung in Haushalts-Backöfen This European Standard was approved by CEN on 26 April 2007 and includes Amendment 1 approved by CEN on 29 December 2008.
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 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 Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36
B-1050 Brussels © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13834:2007+A1:2009: ESIST EN 13834:2007+A1:2009



EN 13834:2007+A1:2009 (E) 2 Contents Page Foreword .31Scope .42Normative references .43Terms and definitions .44Materials .65General conditions for testing .66Construction .67Furniture .88Coatings .89Stability – Deformation test . 1010Product Information. 11Annex A (normative)
Test for heat resistance of ovenware and furniture . 12Annex B (normative)
Handle fatigue test . 13Annex C (normative)
Non-stick performance test for bakeware – Easy clean performance test for metallic and ceramic bakeware – Corrosion test for tinned bakeware . 15Annex D (normative)
Non-stick performance test for roasting and gratin dishes – Easy clean performance test for roasting and gratin dishes – Corrosion test for tinned roasting and gratin dishes . 16Annex E (normative)
Resistance to staining of hard anodized coatings . 17Annex F (normative)
Resistance to alkali of hard anodized aluminium . 18Annex G (normative)
Central loading test . 19Annex H (normative)
Eccentric loading test. 22Annex I (normative)
Tearing test for flexible ovenware . 26
SIST EN 13834:2007+A1:2009



EN 13834:2007+A1:2009 (E) 3 Foreword This document (EN 13834:2007+A1:2009) has been prepared by Technical Committee CEN/TC 194 “Utensils in contact with food”, the secretariat of which is held by BSI. 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 August 2009, and conflicting national standards shall be withdrawn at the latest by August 2009. This document includes Amendment 1, approved by CEN on 2008-12-29. This document supersedes !EN 13834:2007." The start and finish of text introduced or altered by amendment is indicated in the text by tags ! ". 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, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
SIST EN 13834:2007+A1:2009



EN 13834:2007+A1:2009 (E) 4 1 Scope This European Standard specifies safety and performance requirements for items of ovenware for use in domestic ovens. It is applicable to ovenware regardless of material or method of manufacture. It is applicable to products intended for use both on top of the stove and in oven. This European Standard is not applicable to metal pots, items for single use, throwaway ovenware or ovenware intended for use in a microwave oven only. 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. !EN 1183:1997", Materials and articles in contact with foodstuffs — Test methods for thermal shock and thermal shock endurance EN 14483-2:2004, Vitreous and porcelain enamels — Determination of resistance to chemical corrosion — Part 2: Determination of resistance to chemical corrosion by boiling acids, neutral liquids and/or their vapours EN 14916, Domestic cookware — Graphical symbols (pictograms) EN ISO 2064, Metallic and other inorganic coatings — Definitions and conventions concerning the measurement of thickness (ISO 2064:1996) EN ISO 2360, Non-conductive coatings on non-magnetic electrically conductive basis materials — Measurement of coating thickness — Amplitude-sensitive eddy current method (ISO 2360:2003) !EN ISO 2409:2007", Paints and varnishes — Cross-cut test !(ISO 2409:2007)" ISO 2747, Vitreous and porcelain enamels — Enamelled cooking utensils — Determination of resistance to thermal shock ISO 4532, Vitreous and porcelain enamels — Determination of the resistance of enamelled articles to impact — Pistol test ISO 13805, Vitreous and porcelain enamels for aluminium — Determination of the adhesion of enamels on aluminium under the action of electrolytic solution (spall test) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 ovenware utensil, in the form of a hollow or flat container, intended for use in the cooking of food either solid or liquid NOTE Ovenwares include, but are not restricted to, the follow items:
– gratin and roasting dishes used in the preparation and cooking of vegetable and meat dishes;
– ceramic pots used in the preparation and cooking of meats and/or vegetables;
– bakeware used in the preparation and cooking of various types of dough mixtures (bakeware varies in shape and
may include removable parts)
– pate mould used in the preparation and cooking of pates. SIST EN 13834:2007+A1:2009



EN 13834:2007+A1:2009 (E) 5 3.2 fixing system attachment method, or methods, utilized in fastening a handle to the body of an item of ovenware or to fix a knob to a lid where the handle or knob are not an integral part of the body or lid 3.3 furniture handles and knobs which are attached to the body or lid of ovenware using a fixing system (3.2) and intended to facilitate the carrying and handling of the article in normal use 3.4 removable furniture furniture designed to be attached and removed from the body or lid of ovenware without the use of tools 3.5 capacity volume of water held when the ovenware is filled to the brim while standing on a level surface 3.6 usable capacity two thirds of the capacity NOTE The true usable capacity of the ovenware varies with the food being cooked. The figure given here is an average value intended for use in test situations only and not as information to the consumer. 3.7 coating deposit and/or coating applied to a substrate to obtain specific performance properties independent of the properties of the substrate 3.8 non-stick coating coating applied to the interior of the ovenware to achieve an anti-adherent effect during cooking and to facilitate cleaning 3.9 easy clean coating coating applied to the interior of the ovenware to facilitate cleaning 3.10 vitreous enamel inorganic non-metallic material formed from a mixture of mineral compounds, applied to a metallic substrate and fused at high temperature to form a homogeneous coating 3.11 glaze substance resulting from the melting or sintering of inorganic constituents and designed to form a surface layer which is fused or is capable of being fused in one or more coats and the firing temperature of which is higher than 500 °C 3.12 organic coating material formed from a mixture of resins and polymers, applied to a metallic substrate, cured at low temperatures to form a homogeneous coating 3.13 tinning or tin plating deposition of a thin coating of tin onto a steel substrate to ensure protection against corrosion SIST EN 13834:2007+A1:2009



EN 13834:2007+A1:2009 (E) 6 3.14 glass inorganic non-metallic material produced by the complete fusion of raw materials at a high temperature into a homogeneous liquid which is then cooled to a rigid condition essentially without crystallisation/crystallise 3.15 glass-ceramic inorganic, non-metallic material produced by the complete fusion of raw materials at high temperatures into a homogeneous liquid which is then cooled to a rigid material and heat treated to achieve mainly sub-microscopic small crystallites 3.16 ceramic inorganic, non-metallic material produced by firing a mixture of raw materials at high temperature. The firing temperature is high enough to give the necessary strength to the article, which is already shaped, but lower than the temperature which is necessary to achieve complete fusion of the mixture 3.17 popping distinctive sound made by the application of a load to the apparently flat base of an item of ovenware due to the sudden transformation of the base from convex to concave 3.18 flexible bakeware utensil, in the form of a hollow or flat container, intended for use in the cooking of food and deformable in any point by manual pressure 4 Materials Ovenware shall be made of materials of a type and purity that, under normal conditions of use, present no toxic hazards nor in any way affect the organoleptic qualities of food prepared in it. 5 General conditions for testing Unless otherwise specified, all measurements shall be carried out at ambient temperature of (23 ± 5) °C with unused ovenware. 6 Construction 6.1 General NOTE Requirements 6.1.1, 6.1.2, 6.1.3, 6.1.4, 6.1.5 and 6.1.6 may be verified on the same ovenware. 6.1.1 Stability The product shall be stable when placed empty, without lid, in the least favourable position, on a surface inclined at an angle of 5°. 6.1.2 Hygiene All surfaces intended to come into contact with food shall be easily cleanable under normal circumstances. 6.1.3 Mechanical hazards All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to the user. SIST EN 13834:2007+A1:2009



EN 13834:2007+A1:2009 (E) 7 6.1.4 Handle position with respect to ovenware Handles shall be positioned above the centre of gravity of an item of ovenware when filled with sand to its capacity. 6.1.5 Knob design It shall be possible to use the knob for its normal purposes while using an oven glove or cloth. In addition the knob shall remain firmly attached to the lid after exposing it to a temperature 20 °C above the manufacturer's maximum recommended temperature, or 250 °C where no recommendation is given, for 30 min. 6.1.6 Lid design It shall be possible to remove it from the body using a force equal to the weight of the lid, + 2 N, in any position at ambient temperature. This test shall be carried out both before and after exposing the product, filled to its usable capacity with water, to a temperature 20 °C above the manufacturer's maximum recommended temperature for 30 min and allowing cooling in ambient combinations for ten minutes. This test shall also be carried out when the item has cooled to ambient temperature. Where no maximum temperature is recommended, the temperature used shall be 250 °C. The lid shall remain in place throughout the heating and cooling stages. If the lid is fitted with a locking device, this test shall be carried out with the device disengaged. 6.1.7 Thermal shock resistance of brittle materials !All ceramic, glass-ceramic and glass ovenware and their covers shall be tested in accordance with Method B of EN 1183:1997, 6.2. Test shall be carried out on 3 samples at the temperature difference ©T of 180 °C. Samples which do chip, crack, craze or break are considered as having failed the test." 6.1.8 Heat resistance After testing in accordance with Annex A at a temperature of 20 °C above the manufacturer's recommended maximum temperature, or 250 °C where no maximum temperature is given, for 1 h, the ovenware shall show no damage. 6.1.9 Resistance to leakage The design of ovenware, including those with folded seams and loose bottoms, shall be such that it does not leak when prepared according to the manufacturer's instructions and filled with any preparation which may be expected to be cooked in it. 6.2 Geometry 6.2.1 General The points of measurement of any claimed dimensions shall be made clear to the consumer, e.g. by means of a simple sketch. 6.2.2 Capacity If a capacity is claimed, the actual capacity shall not be less than the claimed capacity. 6.2.3 Dimensions Any claimed dimension shall be within ± 5 mm of the average of two measurements of the actual dimension. NOTE Ceramic ovenware is exempted from this requirement due to the inherent size variations caused by firing during its manufacture. SIST EN 13834:2007+A1:2009



EN 13834:2007+A1:2009 (E) 8 7 Furniture 7.1 General The requirements of this clause are applicable only to equipment which is attached to the ovenware by means of a fixing system. It is not the intention that all these tests are passed in sequence. Except where otherwise stated, each test shall stand alone. 7.2 Materials No specific requirements for materials or combinations of materials for the manufacture of ovenware furniture are given in this European Standard but any material used shall comply with the requirements of the appropriate tests. 7.3 Heat resistance All furniture designed to be attached to the main body of a product shall show no damage after completion of the test described in Annex A for 4 cycles of heating it to a temperature 20 °C higher than the recommended maximum temperature, or 250 °C where no recommendation is made, for 1 h, and allowing it to cool to ambient temperature. 7.4 Fatigue resistance When tested in accordance with Annex B, a handle assembly shall withstand 15 000 cycles, without permanent distortion or permanent loosening
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