EN 60335-2-9: Safety of Grills and Toasters

EN 60335-2-9, “Household and similar electrical appliances – Safety – Part 2-9: Particular requirements for grills, toasters and similar portable cooking appliances”, sets the safety requirements for toasters, sandwich makers, waffle irons, contact grills, raclette grills, crêpe makers and other portable household cooking appliances. It is the main standard for showing conformity with the Low Voltage Directive 2014/35/EU for these products and is read together with EN IEC 60335-1.

For EN 60335-2-9 testing and CE marking of your toaster or grill, apply to CE Danışmanı (CE Consultant); we manage the whole process for you.

EN 60335-2-9 at a glance

The edition cited in the Official Journal is the one that gives presumption of conformity with the Low Voltage Directive. Confirm the cited edition with the laboratory before testing starts.

Why these appliances have their own standard

Portable cooking appliances combine three hazards:

1. High surface temperature. The heating element reaches 200–300 °C and the enclosure stays hot.
2. Contact with fat and food. In a grill, melting fat can reach electrical parts.
3. User access. The user reaches into the appliance to free a jammed slice of bread or to turn food.

The standard takes the jammed-bread situation seriously: a user who tries to free the bread with a fork or a knife can touch the heating element. The appliance can also be knocked over, and its underside must not overheat the table or worktop. In grills the design of the fat tray is critical, because fat splashing onto the element from a full tray can start a fire; this is checked in the abnormal operation tests.

Products covered

• Pop-up toasters (2-slice, 4-slice, long-slot)
• Sandwich makers and sandwich toasters
• Waffle irons
• Panini and crêpe makers
• Contact grills and open grills
• Raclette grills
• Portable electric barbecues for household use
• Toaster ovens and small portable ovens
• Warming plates

A countertop appliance that is portable and plugs in is assessed to Part 2-9. For large toaster ovens the borderline with the stationary cooking standard is less clear, and the laboratory decides from the construction of the product.

Products not covered

• Stationary ovens and hobs: EN 60335-2-6
• Microwave ovens: EN 60335-2-25
• Deep fat fryers: EN 60335-2-13
• Appliances for heating liquids, such as kettles and slow cookers: EN 60335-2-15
• Commercial kitchen equipment: the Part 2 standards for commercial catering appliances

Particular requirements for toasters and grills

• Clause 8 and clause 22, access to the heating element. Access through the bread slot and other openings is assessed with test probes, with the way users free jammed bread in mind.
• Clause 19, jammed bread. A jam is simulated. The thermal protection must cut the supply and no fire may start. The requirement is that the appliance does not start a fire by itself even if the user forgets it.
• Clause 19, fat tray (grills). The tray is filled and fat is made to splash onto the element; no flames may result.
• Clause 11, surface temperatures. Temperature rises are limited on the parts the user holds (handles, levers, knobs) and on the underside that rests on the table.
• Clause 30, resistance to heat and fire. Plastic parts of the enclosure and of the controls must pass the glow-wire tests.
• Clause 25, supply cord. Flexing and pull tests; the cord must keep its flexibility and insulation.

Typical test programme

• Construction: Class I (earthed) is usual for appliances with a metal enclosure, such as contact grills; small plastic-bodied toasters can be Class II.
• Electrical: electric strength, insulation resistance, leakage current.
• Heating: continuous operation at the maximum setting; hand-held surfaces, underside and the temperature rise of the surroundings.
• Jam test and fat test as described above.
• Mechanical: stability on an inclined surface, cord pull, endurance of lid and handle hinges.
• EMC: EN 55014-1 and EN 55014-2. Emissions from heating appliances are low, but thermostat switching produces clicks that are measured.

A toaster and a contact grill fall under the same standard, but the emphasis differs: jamming and access to the element for the toaster; hinge endurance, fat tray and surface temperature for the grill. Each model needs its own test report.

Other legislation that applies

• EMC 2014/30/EU, RoHS 2011/65/EU and WEEE (small household appliances)
• Food contact, Regulation (EC) No 1935/2004. Plates and coatings that touch food must comply. This is outside the LVD but belongs in the product file. The plate or coating supplier normally provides the declaration of compliance, with migration test reports for plastics under Regulation (EU) No 10/2011. A new coating needs a new declaration.
• Chemical restrictions on non-stick coatings. PFOA is prohibited and other PFAS are restricted. Ask the coating supplier for a statement against the current restrictions and the REACH candidate list.

Marketing claims such as “smokeless” are not part of CE marking, but they must be supported by measurements under the rules on unfair commercial practices.

From testing to CE marking

1. Scope analysis. Confirm that EN 60335-2-9 is the right Part 2 for the product and list the other legislation that applies.
2. Document review. Circuit diagrams, parts list, certificates of critical components and user instructions are checked before the sample goes to the laboratory.
3. Testing. EN 60335-1 and EN 60335-2-9 together, plus EMC tests to EN 55014-1 and EN 55014-2.
4. Technical file and declaration. The technical file includes the risk analysis and the test reports; the EU Declaration of Conformity lists every directive and standard applied.
5. CE marking. The mark is at least 5 mm high. The technical file is kept for 10 years.

A report from an accredited laboratory is what market surveillance authorities and distributors usually ask to see. Turkey applies the same rules through its own regulation aligned with 2014/35/EU, and the documents of imported products are checked through TAREKS. Send every variant (voltage, colour, options) to the laboratory together, because models added later need extra testing. The technical file also holds the heating element rating, the thermostat and thermal fuse certificates and the food contact documents.