I.S. EN 60335-2-37:2003
Current
The latest, up-to-date edition.
HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES - SAFETY - PART 2-37: PARTICULAR REQUIREMENTS FOR COMMERCIAL ELECTRIC DEEP FAT FRYERS
Hardcopy , PDF
English
01-01-2003
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
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National Foreword
European foreword
FOREWORD
INTRODUCTION
1 Scope
2 Normative references
3 Definitions
4 General requirement
5 General conditions for the tests
6 Classification
7 Marking and instructions
8 Protection against access to live parts
9 Starting of motor-operated appliances
10 Power input and current
11 Heating
12 Void
13 Leakage current and electric strength at operating
temperature
14 Transient overvoltages
15 Moisture resistance
16 Leakage current and electric strength
17 Overload protection of transformers and associated
circuits
18 Endurance
19 Abnormal operation
20 Stability and mechanical hazards
21 Mechanical strength
22 Construction
23 Internal wiring
24 Components
25 Supply connection and external flexible cords
26 Terminals for external conductors
27 Provision for earthing
28 Screws and connections
29 Clearances, creepage distances and solid insulation
30 Resistance to heat and fire
31 Resistance to rusting
32 Radiation, toxicity and similar hazards
Annexes
Annex N (normative) - Proof tracking test
Bibliography
Annex ZE (normative) - Specific additional requirements
for appliances and machines with power driven
moving parts and intended for commercial use
Annex ZZ (informative) - Coverage of Essential
Requirements of EU Directives
Defines the safety of electrically operated commercial deep fat fryers including pressurized types not intended for household 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.
| DevelopmentNote |
For CENELEC adoptions of IEC publications, please check www.iec.ch to be sure that you have any corrigenda that may apply. (01/2017)
|
| DocumentType |
Standard
|
| Pages |
32
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Standards | Relationship |
| BS EN 60335-2-37:2002 | Identical |
| IEC 60335-2-37:2017 | Identical |
| DIN EN 60335-2-37 : 2017 | Identical |
| NF EN 60335-2-37 : 2004 AMD 12 2017 | Identical |
| EN 60335-2-37:2002/A12:2016 | Identical |
| NEN EN 60335-2-37 : 1996 | Identical |
| UNE-EN 60335-2-37:2003 | Identical |
| ISO 13732-1:2006 | Ergonomics of the thermal environment — Methods for the assessment of human responses to contact with surfaces — Part 1: Hot surfaces |
| EN 614-2:2000+A1:2008 | Safety of machinery - Ergonomic design principles - Part 2: Interactions between the design of machinery and work tasks |
| EN 614-1:2006+A1:2009 | Safety of machinery - Ergonomic design principles - Part 1: Terminology and general principles |
| EN 1672-2:2005+A1:2009 | Food processing machinery - Basic concepts - Part 2: Hygiene requirements |
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