EN 50733:2025

SLOVENSKI STANDARD
01-maj-2025
Električne pečice s prisilnim kroženjem zraka, parni kuhalniki in kombinirane
pečice za profesionalno uporabo - Preskusne metode za merjenje učinkovitost
delovanja
Electric forced convection ovens, steam cookers and combination ovens for professional
use - Test methods for measuring the performance
Elektrische Heißumluftöfen, Dampfgeräte und Heißluftdämpfer für den professionellen
Gebrauch - Verfahren zur Messung der Gebrauchseigenschaften
Fours électriques à convection forcée, cuiseurs à vapeur et fours combinés à usage
professionnel - Méthodes d'essai pour le mesurage de l'aptitude à la fonction
Ta slovenski standard je istoveten z: EN 50733:2025
ICS:
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD EN 50733
NORME EUROPÉENNE
EUROPÄISCHE NORM March 2025
ICS 97.040.20
English Version
Electric forced convection ovens, steam cookers and
combination ovens for professional use - Test methods for
measuring the performance
Fours électriques à convection forcée, cuiseurs à vapeur et Elektrische Heißumluftöfen, Dampfgeräte und
fours combinés à usage professionnel - Méthodes d'essai Heißluftdämpfer für den professionellen Gebrauch -
pour le mesurage de l'aptitude à la fonction Verfahren zur Messung der Gebrauchseigenschaften
This European Standard was approved by CENELEC on 2025-02-17. CENELEC members are bound to comply with the CEN/CENELEC
Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC
Management Centre or to any CENELEC member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CENELEC member into its own language and notified to the CEN-CENELEC Management Centre has the
same status as the official versions.
CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Croatia, Cyprus, the Czech Republic,
Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the
Netherlands, Norway, Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Türkiye and the United Kingdom.

European Committee for Electrotechnical Standardization
Comité Européen de Normalisation Electrotechnique
Europäisches Komitee für Elektrotechnische Normung
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2025 CENELEC All rights of exploitation in any form and by any means reserved worldwide for CENELEC Members.
Ref. No. EN 50733:2025 E
Contents Page
European foreword . 3
1 Scope . 4
2 Normative references . 4
3 Terms and definitions . 4
4 List of measurements . 5
5 General conditions for measurements . 6
5.1 General . 6
5.2 Ambient temperature . 6
5.3 Electrical supply . 6
5.4 Water supply . 6
5.5 Instrumentation and quantities to be measured and calculated . 6
6 Calculation of the number of loadable test level . 7
7 Loading scheme . 8
7.1 Number and position of GN-containers . 8
7.2 Number and position of M-bricks and bricks . 9
8 Energy, water consumption and time measurement . 11
8.1 General . 11
8.2 Convection mode . 11
8.3 Steam mode . 13
Annex A (normative) Description of the test brick . 19
A.1 Specification . 19
A.2 Supplier and order specification . 19
A.3 First use . 19
Annex B (normative) Description of the M-brick . 20
Annex C (normative) Oxygen concentration sensor - Specification . 22
Annex D (normative) Data to be reported . 23
Annex E (informative) Cooking efficiency calculations . 26
E.1 Calculation for the convection mode . 26
E.2 Calculation for the steam mode . 28
Annex F (normative) Altitude – Boiling point . 30
Bibliography . 31

European foreword
This document (EN 50733:2025) has been prepared by CLC/TC 59X “Performance of household and similar
electrical appliances”.
The following dates are fixed:
• latest date by which this document has to be (dop) 2026-03-31
implemented at national level by publication of
an identical national standard or by
endorsement
• latest date by which the national standards (dow) 2028-03-31
conflicting with this document have to be
withdrawn
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CENELEC shall not be held responsible for identifying any or all such patent rights.
Any feedback and questions on this document should be directed to the users’ national committee. A complete
listing of these bodies can be found on the CENELEC website.
1 Scope
This document applies to electric forced convection ovens, steam cookers and combination ovens for
professional use.
These appliances are used in professional kitchens, such as restaurants, canteens, hospitals and in businesses
such as butcher shops.
NOTE 1 These appliances are designed for one or more of the following cooking methods: blanching, frying, steaming,
proofing, roasting, toasting, au gratin, sous vide cooking, etc
This document does not apply to:
— appliances that exclusively perform rethermalizing processes;
NOTE 2 Rethermalizing process is used for maintaining the temperature of hot food and for the warming of pre-cooked
food (e.g. hot cupboard).
— pizza ovens;
— bakery ovens;
— static ovens;
— pressure steam ovens;
— appliances designed exclusively for industrial purposes.
The purpose is to define the principal performance characteristics of electric forced convection ovens, steam
cookers and combination ovens for professional use and to describe the standard methods for measuring
these characteristics.
This document does not deal with safety, food quality and or minimum performance requirements.
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 631-1, Materials and articles in contact with foodstuffs — Catering containers — Part 1: Dimensions of
containers
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp/
— IEC Electropedia: available at https://www.electropedia.org/
3.1
forced convection oven
appliance intended for the cooking of food by heated air that is circulated by mechanical means within the
cooking chamber
3.2
steam cooker
appliance intended for the cooking of food only by means of direct steam contact
Note 1 to entry: The pressure within the cooking chamber does not exceed atmospheric pressure.
3.3
combination oven
appliance intended for the cooking of food either by means of direct steam contact or by heated air circulated
by mechanical means within the cooking chamber or by combination of these two modes
Note 1 to entry: The pressure within the cooking chamber does not exceed atmospheric pressure.
3.4
cooking chamber
interior of the appliance in which food products are cooked or processed
3.5
sensible heat
Q
sensible
heat which results in an increase in temperature and is therefore measurable
3.6
latent heat
Q
latent
heat which results in the phase change of the water during the cooking process
3.7
brick
test load not fitted with a temperature measuring sensor
3.8
M-brick
test load fitted with a temperature measuring sensor at its geometric centre
3.9
GN-container
chrome-nickel-steel container according to the dimensions of EN 631-1
3.10
volume fraction of water vapour
ratio between the water vapour partial pressure and atmospheric pressure in %
3.11
oxygen concentration sensor
electronic device that measures the proportion of oxygen
4 List of measurements
The performance and consumption characteristics are determined as follows:
— preheat-time and energy consumption measurement in convection mode in accordance with 8.2.1;
— time, energy and water consumption measurement with an empty appliance in convection mode in
accordance with 8.2.2;
— time, energy, water consumption and water loss measurement with a loaded appliance in convection mode
in accordance with 8.2.3;
— preheat-time and energy consumption measurement in steam mode in accordance with 8.3.3;
— time, energy, water consumption and volume fraction water vapour measurement with an empty appliance
in steam mode in accordance with 8.3.4;
— time, energy, water consumption and volume fraction water vapour measurement with a loaded appliance
in steam mode in accordance with 8.3.6.
5 General conditions for measurements
5.1 General
The instructions for use regarding installation and use of the professional oven shall be followed, except if they
stand in conflict with the requirements in this document. In this case, this document shall prevail.
All testing shall be performed on the same appliance.
Before commencing measurements, the professional oven shall be checked to ensure that it is operating
properly.
All tests shall be started with the appliances at the ambient conditions in accordance with 5.2.
For all tests, the appliance shall be free-standing in the room without any excess coverage other than originally
equipped. All protective surface cover foils shall be removed.
All sides of the professional oven shall have a minimum clearance of 0,5 m from any walls.
Test material for laboratories are specified in Annex A.
5.2 Ambient temperature
The following ambient conditions shall be maintained throughout the measurements.
— ambient temperature of the room: (23 ± 2) °C;
— air velocity max: 2 m/s.
The ambient temperature shall be measured and recorded during the test.
5.3 Electrical supply
The appliance is supplied at a voltage of 230 V or 400 V with a tolerance of ± 2 % and shall be maintained at
the appliance's terminal throughout the test and a frequency of 50 Hz with a tolerance of ± 1 %.
The voltage and frequency shall be reported.
5.4 Water supply
The temperature of the water supply shall be (18 ± 5) °C.
The actual water temperature maintained during the tests shall be measured and recorded.
5.5 Instrumentation and
...