BS EN 13834:2020 pdf free download – Cookware – Ovenware for use in traditional d omestic ovens.
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
6.1.1 Introduction
Requirements 6.1.2, 6.1.3, 6.1.4, 6.1.5, 6.1.6 and 6.1.7 may be verified on the same ovenware.
6.1.2 Stability
The product shall be stable (i.e. shall not tilt), the base shall be in intended contact with the surface (a slide could be accepted), when placed empty without lid on a 5° inclined surface in the least favourable position.
6.1.3 Hygiene
All surfaces intended to come into contact with food shall be easily cleanable under normal circumstances. When a dishwasher is used for cleaning, requirement of EN 12875-1:2005 shall be fulfilled.
6.1.4 Mechanical hazards
All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to the user.
6.1.5 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.
6.1.6 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 1 h and allowing cooling in ambient combinations for 10 mm. 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 Lid 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
6.1.8 Thermal shock resistance of brittle materials
All ceramic, glass-ceramic and glass ovenware and their lids shall be tested in accordance with Method B of EN 1183:1997, 6.2. The test shall be carried out on 3 samples at the temperature difference iT of 180 °C.
Samples which do chip, crack, craze or break are considered as having failed the test.
If the 3 samples pass the test, no additional test is needed. If one fails, 7 additional samples shall be tested with Itso according to EN 1183:1997.
6.1.9 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.