{"id":385428,"date":"2024-10-20T03:30:40","date_gmt":"2024-10-20T03:30:40","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-220422021\/"},"modified":"2024-10-26T06:22:23","modified_gmt":"2024-10-26T06:22:23","slug":"bs-en-iso-220422021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-220422021\/","title":{"rendered":"BS EN ISO 22042:2021"},"content":{"rendered":"
This document specifies the requirements for the verification of performance and energy consumption of blast cabinets for professional use in commercial kitchens, hospitals, canteens, institutional catering and similar professional areas.<\/p>\n
The appliances covered by this document are intended to rapidly cool down hot foodstuffs up to a load capacity of 300 kg.<\/p>\n
This document applies to:<\/p>\n
blast chillers;<\/p>\n<\/li>\n
blast freezers;<\/p>\n<\/li>\n
multi-use blast chillers\/freezers.<\/p>\n<\/li>\n<\/ol>\n
The following appliances are not covered:<\/p>\n
roll-in cabinet;<\/p>\n<\/li>\n
pass-through cabinet;<\/p>\n<\/li>\n
cabinets with remote condensing unit;<\/p>\n<\/li>\n
cabinets with water cooled condenser;<\/p>\n<\/li>\n
blast chilling and freezing tunnels;<\/p>\n<\/li>\n
continuous blast-chilling and blast-freezing equipment;<\/p>\n<\/li>\n
bakery combined freezing and storage units.<\/p>\n<\/li>\n<\/ol>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Annex ZA (informative) Relationship between this European Standard and the ecodesign requirements of Commission Regulation (EU) No 2015\/1095 aimed to be covered <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 4 Requirements 4.1 Reference temperature and time of test food 4.2 Test time 5 Test conditions 5.1 Test room 5.2 Blast cabinet selection, installation and positioning within the test room <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 5.3 Blast cabinet operation 5.4 Power supply 5.5 Instruments, measuring equipment and measuring accuracy <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 5.6 Test load 5.6.1 Test food 5.6.2 Test pan loading <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 5.6.3 M-pans <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | 5.6.4 Blast cabinet loading 5.7 Temperature recording 6 Test procedure for total energy measurement <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | 7 Information to be declared <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Blast chiller and freezer cabinets for professional use. Classification, requirements and test conditions<\/b><\/p>\n |