IEC 60335-2-47:2021

Overview - IEC 60335-2-47:2021 (commercial electric boiling pans)

IEC 60335-2-47:2021 is the Part 2 safety standard that specifies particular requirements for commercially used electric boiling pans. It applies to electrically operated commercial boiling pans with rated voltages up to 250 V for single-phase appliances (phase-to-neutral) and 480 V for other appliances. The standard covers the electrical aspects of boiling pans (including appliances that use other energy sources for non-electrical functions) intended for commercial food processing in non-public areas - for example, kitchens in restaurants, canteens, hospitals, bakeries and butcheries. This consolidated edition (Edition 5.1) includes Amendment 1 (2025) and aligns the text with IEC 60335-1:2020.

Note: the standard explicitly excludes household appliances, appliances for continuous mass production, industrial-only devices, battery-operated appliances, and devices intended for locations with special atmospheres (corrosive or explosive). Additional national or sectoral requirements (e.g., for ships, aircraft, pressure vessels, public areas or health-authority rules) may also apply.

Key topics and technical requirements

This Part 2 supplements and modifies IEC 60335-1 and focuses on hazards typical for commercial boiling pans. Major topics include:

• Electrical safety and insulation - leakage current, electric strength and transient overvoltage requirements (see Clauses 13, 14, 16).
• Heating and temperature control - requirements for heating elements, surface temperature limits and temperature-measuring methods (Clause 11; Table 101).
• Moisture and splash resistance - tests and requirements for operation in kitchen environments (Clause 15).
• Abnormal operation and endurance - tests to simulate faults, overheating and long-term operation (Clauses 18–19).
• Mechanical safety and stability - construction, mechanical strength and stability to prevent tipping and mechanical hazards (Clauses 20–21).
• Construction and components - internal wiring, protective earthing, terminals, clearances/creepage and component selection (Clauses 22–29).
• Fire, heat and corrosion resistance - materials, resistance to rusting and resistance to heat/fire (Clauses 30–31).
• Radiation, toxicity and sanitation - limits and guidance to avoid toxic/radioactive hazards and facilitate cleaning (Clause 32; relocation of cleaning instructions to Clause 7.12).

Significant editorial and normative updates in this edition include alignment with IEC 60335-1:2020, conversion of several notes into normative text, clarified test specifications, and exclusion of battery-operated and public-area appliances.

Applications - who uses this standard

• Manufacturers and product designers of commercial electric boiling pans and related food-service appliances.
• Test laboratories and certification bodies performing safety conformity assessment and type testing.
• Regulatory authorities, procurement teams and safety engineers responsible for equipment selection and compliance in commercial kitchens, hospitals and institutional food operations.
• Compliance officers and risk assessors who need to map appliance hazards to regulatory or workplace safety requirements.

Related standards

• IEC 60335-1 (Household and similar electrical appliances - Safety - General requirements) - to be used in conjunction with this Part 2.
• Other Part 2 standards under IEC/TC 61 may apply where appliances incorporate additional functions; apply each relevant Part 2 as appropriate.

For compliance planning, use this standard alongside local health, labour and wiring regulations and consult the latest amendments and national deviations.