Standards Development
This standard specifies the essential characteristics of commercial and similar electric combination ovens. It applies to combination ovens intended by type and design for commercial use, i.e. used in commercial kitchens and other food processing facilities, such as restaurants, canteens, hospitals, and in businesses such as bakeries, butchers' shops, etc.
This standard does not apply to household appliances (see EN 60350-1) and to ovens exclusively designed for industrial purposes.
This standard specifies methods for determining the energy consumption, energy efficiency and the water consumption related to convection, combination and steam mode, considering the principal performance characteristics of commercial combination ovens. This standard does not deal with safety requirements (see EN 60335-2-42).
So far no deliverable is identified which covers the relevant criteria and measurements necessary to guarantee a repeatable, reproducible and reliable test for commercial cooking appliances.
Standard EN 60350-1 deals with relevant performance criteria on household cooking appliances.
In the framework of eco-design, commercial cooking appliances has been considered for regulation several times. In the European preparatory study for the revision of the regulation for household cooking appliances, the commercial cooking appliances are considered to have a high savings potential.
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