BS EN IEC 60335-2-36:2024+A11:2024

Household and Similar Electrical Appliances: Safety Standards for Commercial Electric Cooking Ranges, Ovens, Hobs, and Hob Elements

Introducing the latest standard in electrical safety for commercial cooking appliances, the BS EN IEC 60335-2-36:2024+A11:2024. This comprehensive document is essential for manufacturers, safety engineers, and quality assurance professionals who are committed to ensuring the highest levels of safety and performance in commercial kitchens.

Overview

The BS EN IEC 60335-2-36:2024+A11:2024 standard provides detailed safety requirements for commercial electric cooking ranges, ovens, hobs, and hob elements. It is part of the broader IEC 60335 series, which addresses the safety of household and similar electrical appliances. This specific standard focuses on the unique needs and challenges associated with commercial cooking equipment, ensuring that these appliances operate safely and efficiently in demanding environments.

Key Features

• Standard Number: BS EN IEC 60335-2-36:2024+A11:2024
• Pages: 46
• Release Date: November 15, 2024
• ISBN: 978 0 580 94308 9
• Status: Standard

Why This Standard is Important

In the fast-paced environment of commercial kitchens, safety is paramount. The BS EN IEC 60335-2-36:2024+A11:2024 standard addresses critical safety aspects, including electrical safety, thermal safety, and mechanical safety. By adhering to this standard, manufacturers can ensure that their products meet rigorous safety criteria, reducing the risk of accidents and enhancing the overall safety of kitchen operations.

Comprehensive Safety Requirements

This standard covers a wide range of safety requirements, including:

• Electrical Safety: Ensures that appliances are designed to prevent electrical shocks and short circuits.
• Thermal Safety: Addresses the risk of burns and overheating, ensuring that appliances maintain safe operating temperatures.
• Mechanical Safety: Focuses on the structural integrity of appliances, preventing mechanical failures that could lead to accidents.
• Fire Safety: Includes guidelines to minimize the risk of fire, a critical concern in commercial kitchens.

Who Should Use This Standard?

The BS EN IEC 60335-2-36:2024+A11:2024 standard is an invaluable resource for a variety of professionals, including:

• Manufacturers: Ensure that your products meet the latest safety standards, enhancing their marketability and compliance.
• Safety Engineers: Use this standard as a benchmark for evaluating the safety of commercial cooking appliances.
• Quality Assurance Professionals: Incorporate these safety requirements into your quality control processes to ensure product reliability and safety.
• Regulatory Bodies: Reference this standard when developing safety regulations and guidelines for commercial cooking appliances.

Benefits of Compliance

Compliance with the BS EN IEC 60335-2-36:2024+A11:2024 standard offers numerous benefits, including:

• Enhanced Safety: Protects users and operators by ensuring that appliances meet stringent safety criteria.
• Regulatory Compliance: Helps manufacturers meet legal and regulatory requirements, avoiding potential fines and legal issues.
• Market Advantage: Products that comply with recognized safety standards are more attractive to consumers and businesses, providing a competitive edge.
• Reduced Liability: Minimizes the risk of accidents and associated liabilities, protecting both manufacturers and users.

Conclusion

The BS EN IEC 60335-2-36:2024+A11:2024 standard is a critical tool for ensuring the safety and reliability of commercial electric cooking appliances. By adhering to this standard, manufacturers can demonstrate their commitment to safety, enhance their product offerings, and gain a competitive advantage in the marketplace. Whether you are a manufacturer, safety engineer, or quality assurance professional, this standard provides the guidance you need to ensure that your products meet the highest safety standards.

Stay ahead in the industry by integrating the BS EN IEC 60335-2-36:2024+A11:2024 standard into your product development and safety evaluation processes. With its comprehensive safety requirements and guidelines, this standard is an essential resource for anyone involved in the design, manufacture, or regulation of commercial electric cooking appliances.

BS EN IEC 60335-2-36:2024+A11:2024

This standard BS EN IEC 60335-2-36:2024+A11:2024 Household and similar electrical appliances. Safety is classified in these ICS categories:

• 97.040.20 Cooking ranges, working tables, ovens and similar appliances

IEC 60335-2-36:2017 deals with the safety of electrically operated commercial cooking and baking ranges, ovens, hobs, hob elements and similar appliances not intended for household and similar use, their rated voltage being not more than 250 V for single-phase appliances connected between one phase and neutral and 480 V for other appliances. These appliances are used for the commercial processing of food, for example in kitchens of restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc. The electrical part of appliances making use of other forms of energy is also within the scope of this standard. As far as is practicable, this standard deals with the common hazards presented by these types of appliances. This standard does not apply to: - appliances designed exclusively for industrial purposes; - appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas); - appliances for continuous mass production of food; - steam cookers, forced and steam convection ovens (IEC 60335-2-42); - hot cupboards (IEC 60335-2-49) or microwave ovens (IEC 60335-2-90). This sixth edition cancels and replaces the fifth edition published in 2002 including its Amendment 1 (2004) and its Amendment 2 (2008). This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition: - stating some wording in the scope more precisely; - addition of a measurement method for pans in the definition for normal operation; - new definitions on the topic surface temperature; - deletion of the paragraph with the warning for dangerous voltages (already covered by Part 1); - addition of hot surface symbol IEC 60417-5041; - addition of instructions and markings on hot surfaces and other topics; - addition of requirements, measuring methods and thresholds for different materials on hot surfaces; - modification on leakage current defining the value for appliances with a power consumption less than 1 kW; - modification on the measurement method for induction heating sources in abnormal operation; - addition of a requirement for the construction of stationary appliances with rollers or castors; - modification on some points concerning permanent connection to fixed wiring; - addition of specific requirements concerning types of screws to be used for electrical connections and connections for earth continuity; - addition of a figure showing the surfaces to be measured; - addition of a figure showing the probe for measuring surface temperatures; - addition of a figure showing the disc for the pan detection on induction heating sources and addition of informative Annex P dealing with leakage currents for appliances used in tropical climates. This part 2 is to be used in conjunction with the latest edition of IEC 60335-1 and its amendments. It was established on the basis of the fifth edition (2010) of that standard The attention of National Committees is drawn to the fact that equipment manufacturers and testing organizations may need a transitional period following publication of a new, amended or revised IEC publication in which to make products in accordance with the new requirements and to equip themselves for conducting new or revised tests. It is the recommendation of the committee that t