SIST EN 13834:2020

SLOVENSKI STANDARD
01-december-2020
Nadomešča:
SIST EN 13834:2007+A1:2009
Posoda za kuhanje - Pekači za uporabo v klasičnih gospodinjskih pečicah
Cookware - Ovenware for use in traditional domestic ovens
Kochutensilien - Ofengeschirre zur Verwendung in Haushalts-Backöfen
Articles culinaires - Articles culinaires à usage domestique conçus pour la cuisson au
four traditionnel
Ta slovenski standard je istoveten z: EN 13834:2020
ICS:
97.040.60 Kuhinjska posoda, jedilni Cookware, cutlery and
servisi in jedilni pribor flatware
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN 13834
EUROPEAN STANDARD
NORME EUROPÉENNE
September 2020
EUROPÄISCHE NORM
ICS 97.040.60 Supersedes EN 13834:2007+A1:2009
English Version
Cookware - Ovenware for use in traditional domestic
ovens
Articles culinaires - Articles culinaires à usage Kochgeschirre - Ofengeschirre zur Verwendung in
domestique pour la cuisson au four traditionnel Haushalts-Backöfen
This European Standard was approved by CEN on 3 August 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 13834:2020 E
worldwide for CEN national Members.

Contents Page
European foreword . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 6
4 Materials . 8
5 General conditions for testing . 8
6 Construction . 8
6.1 General . 8
6.1.1 Introduction . 8
6.1.2 Stability . 8
6.1.3 Hygiene . 8
6.1.4 Mechanical hazards . 8
6.1.5 Handle position with respect to ovenware . 8
6.1.6 Lid design . 8
6.1.7 Lid knob design . 9
6.1.8 Thermal shock resistance of brittle materials . 9
6.1.9 Heat resistance . 9
6.1.10 Resistance to leakage . 9
6.2 Geometry . 9
6.2.1 General . 9
6.2.2 Capacity. 9
6.2.3 Dimensions . 9
7 Furniture . 9
7.1 General . 9
7.2 Materials . 10
7.3 Heat resistance . 10
7.4 Fatigue resistance . 10
8 Coatings . 10
8.1 General . 10
8.2 Non-stick coatings . 10
8.2.1 Cross-cut adhesion test . 10
8.2.2 Non-stick performance tests . 10
8.3 Vitreous enamel on steel and cast iron . 11
8.3.1 Boiling citric acid test . 11
8.3.2 Boiling water test . 11
8.3.3 Thermal shock test . 11
8.3.4 Resistance to impact . 11
8.4 Adhesion test for vitreous enamel on aluminium . 11
8.5 Hard anodized aluminium . 11
8.5.1 Thickness . 11
8.5.2 Stain resistance . 11
8.5.3 Alkali resistance . 11
8.5.4 Hardness . 11
8.6 Organic coatings – Cross-cut adhesion test . 11
8.7 Tinning . 12
8.8 Easy clean coatings . 12
9 Stability – Deformation test . 12
9.1 Central loading . 12
9.2 Eccentric loading. 12
9.3 Tear resistance . 12
10 Product Information . 12
10.1 Point of sale information . 12
10.2 Care and use instructions . 13
Annex A (normative) Test for heat resistance of ovenware and furniture . 14
A.1 Apparatus . 14
A.2 Procedure . 14
Annex B (normative) Handle fatigue test . 15
B.1 Apparatus . 15
B.2 Procedure . 17
Annex C (normative) Non-stick performance test for bakeware – Easy clean performance
test for metallic and ceramic bakeware – Corrosion test for tinned bakeware . 18
C.1 Procedure . 18
Annex 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 . 19
D.1 Procedure . 19
Annex E (normative) Resistance to staining of hard anodized coatings . 20
E.1 Apparatus . 20
E.2 Reagents . 20
E.3 Procedure . 20
Annex F (normative) Resistance to alkali of hard anodized aluminium . 21

F.1 Apparatus . 21
F.2 Reagents . 21
F.3 Procedure . 21
Annex G (normative) Central loading test . 22
G.1 Apparatus . 22
G.2 Procedure . 22
Annex H (normative) Eccentric loading test . 25
H.1 Apparatus . 25
H.2 Procedure . 25
Annex I (normative) Tearing test for flexible ovenware . 29
I.1 Apparatus . 29
I.2 Procedure . 29

European foreword
This document (EN 13834:2020) has been prepared by Technical Committee CEN/TC 194 “Utensils in
contact with food”, the secretariat of which is held by AFNOR.
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 March 2021, and conflicting national standards shall be
withdrawn at the latest by March 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 13834:2007+A1:2009.
The major technical changes in this document compared to EN 13834:2007+A1:2009 concern
requirements for handle fatigue resistance (7.4 and Annex B).
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 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 document is not applicable to items for single use, throwaway ovenware or ovenware intended for
use in a microwave oven only.
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 1183:1997, Materials and articles in contact with foodstuffs — Test methods for thermal shock and
thermal shock endurance
EN 12875-1:2005, Mechanical dishwashing resistance of utensils — Part 1: Reference test method for
domestic articles
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)
EN ISO 2360, Non-conductive coatings on non-magnetic electrically conductive base metals —
Measurement of coating thickness — Amplitude-sensitive eddy-current method (ISO 2360)
EN ISO 2409:2013, Paints and varnishes — Cross-cut test (ISO 2409:2013)
EN ISO 28706-2:2017, Vitreous and porcelain enamels — Determination of resistance to chemical corrosion
— Part 2: Determination of resistance to chemical corrosion by boiling acids, boiling neutral liquids, alkaline
liquids and/or their vapours (ISO 28706-2:2017)
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.
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
ovenware
utensil, in the form of a hollow or flat container, the intended use of which is cooking solid or liquid food
Note 1 to entry: 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.
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 utensil 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 1 to entry: 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 claimed to achieve an anti-adherent effect during cooking
and to facilitate cleaning
3.9
easy to clean coating
coating applied to the interior of the ovenware claimed 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
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
Note 1 to entry: The firing temperature is high enough to give the necessary strength to the utensil, 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
...