BS EN 4855-02:2020 pdf free download – Aerospace series一ECO efficiency of catering equipment Part 02: Oven equipment.
This European standard describes a test procedure to identify performance characteristics and a weight rating of convection and steam ovens used on aircraft. Furthermore it describes the calculation procedure to determine an energy consumption index and a performance index. There is no direct correlation between the Eco efficiency and cooking performance in terms of food quality and appearance. The two index values represent the Eco efficiency.
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 4855-01. Aerospace series — ECO efficiency of catering equipment— Part 1: General conditions1
EN 60350-1. Household electric cooking appliances — Part 1: Ranges, ovens, steam ovens and grills — Methods for measuring performance
ARINC 810, Definition of standard interfaces for galley insert (gain) equipment physical interfaces2
3 Terms and definitions
For the purposes of this document, the terms and definitions given in EN 4855-0 1 and the following apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at http://www.iso.org/obp
— I EC Electropedia: available at http://www.electropedia.org/
3.1
catering equipment
equipment installed in an aircraft to provide or support food or beverage service
Note 1 to entry: Includes ovens, beverage makers, water heaters and chilling equipment.
3.2
oven equipment
equipment with a cavity to heat, bake and roast food or meals to elevated temperatures
Note ito entry: This equipment type includes convection and steam ovens.
steam oven
heating mode with usage of steam to heat up the food in the inner cavity of the oven
5 General test conditions
5.1 Measurements and calculations for oven equipment
The measurements and calculations shall be done as follows:
a) measurement of warm-up time and electrical power during warm-up plus 4 mm heating;
b) measurement of standby power;
c) weight measurement of convection and steam ovens;
d) calculation of ECI and P1.
5.2 Environmental conditions
Environmental conditions shall be according to EN 4855-0 1.
5.3 Power supply and voltage
Power supply and voltage shall be according to EN 4855-0 1.
5.4 Measurement equipment
Measurement equipment shall be according to EN 4855-01.
5.5 Test set up
Test set up shall be according to EN 4855-0 1.
5.6 Test medium
A moistened brick shall be used as a test medium. Each oven shall be equipped with the maximum amount of test media according to the different galley standards e.g. those included but not limited in Table 1.