IEC 60335-2-37:2021

Overview

IEC 60335-2-37:2021 specifies safety requirements for electrically operated commercial deep fat fryers and doughnut fryers (including certain pressurized types). It covers appliances with rated voltages up to 250 V for single-phase (phase to neutral) and 480 V for other appliances, and pressurized versions with a pressure not exceeding 50 kPa and a pressure–volume product not exceeding 200. This Part 2 standard is intended for commercial food-service equipment used in non-public areas (restaurants, canteens, hospitals, bakeries, butcheries) and is to be applied together with IEC 60335-1.

Key topics and requirements

• Scope and exclusions: excludes household appliances, battery-operated units, appliances for continuous mass production, and equipment for corrosive/explosive atmospheres. Appliances for vehicles, ships or aircraft may require additional rules.
• Safety alignment: text aligned with IEC 60335-1:2020; this edition updates testing, marking and construction requirements.
• Electrical safety: protection against access to live parts, leakage current and electric strength tests, transient overvoltages, and insulation/clearance/creepage specifications.
• Thermal and heating controls: requirements for heating elements, temperature limits for accessible surfaces, thermostats, over-temperature protection and stability under normal and abnormal operation.
• Mechanical and construction: stability, mechanical strength, internal wiring, components, earthing provision and assembly torques for protective connections.
• Moisture and endurance testing: moisture resistance, splash and endurance tests that reflect commercial use.
• Marking and instructions: mandatory markings, cleaning and maintenance instructions, and user safety guidance for commercial environments.
• Pressure and special types: requirements for pressurized fryers within the defined pressure limits; note that national pressure- vessel regulations may add further obligations.

Applications

• Ensures safe design and manufacture of commercial doughnut fryers and deep fat fryers used in professional kitchens.
• Provides the basis for type testing, certification and conformity assessment by test laboratories and certification bodies.
• Supports procurement and compliance checks by food-service operators, equipment specifiers and safety auditors.

Who should use this standard?

• Manufacturers and designers of commercial frying equipment
• Test laboratories and conformity assessment bodies
• Regulatory and inspection authorities, safety engineers, and compliance officers
• Purchasing teams for restaurants, hospitals, catering and bakery operations

Related standards

• IEC 60335-1 (general requirements for the safety of household and similar electrical appliances) - to be used in conjunction with this Part 2.
• National regulations (health, labor, water supply, and pressure appliance laws) - may impose additional requirements.

Keywords: IEC 60335-2-37, commercial deep fat fryers, doughnut fryers, electrical safety standard, fryer safety, IEC 60335-1, commercial kitchen equipment, conformity testing.