BS EN 60350-2:2018
$215.11
Household electric cooking appliances – Hobs. Methods for measuring performance
| Published By | Publication Date | Number of Pages |
| BSI | 2018 | 82 |
This part of IEC 60350 defines methods for measuring the performance of electric hobs for household use.
Appliances covered by this document can be built-in or designed to be placed on a work surface. The hob can also be a part of a cooking range.
This document does not apply to portable appliances for cooking, grilling and similar functions (see IEC 61817 ).
This document defines the main performance characteristics of hobs which are of interest to the user and specifies methods for measuring these characteristics.
This document does not specify a classification or ranking for performance.
NOTE 1
Some of the tests which are specified in this document are not considered to be reproducible since the results can vary between laboratories. They are therefore intended for comparative testing purposes only.
NOTE 2
This document does not deal with safety requirements ( IEC 60335‑2‑6 and IEC 60335‑2‑9 ).
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 2 | undefined |
| 11 | CONTENTS |
| 15 | FOREWORD |
| 17 | 1 Scope 2 Normative references 3 Terms and definitions |
| 20 | 4 List of measurements 4.1 Dimensions and mass 4.2 Cooking zones and cooking areas |
| 21 | 4.3 Cleaning 5 General conditions for the measurements 5.1 Test room 5.2 Electricity supply 5.3 Instrumentation and measurements |
| 22 | 5.4 Positioning the appliance Tables Table 1 – Instruments Table 2 – Measurements |
| 23 | 5.5 Initial conditions 5.6 Cookware 5.6.1 Standardized cookware |
| 24 | Table 3 – Sizes of standardized cookware and water amounts |
| 27 | 5.6.2 Alternative cookware Figures Figure 1 – Standardized cookware |
| 28 | 6 Dimensions and mass 6.1 Overall dimensions |
| 29 | Figure 2 – Dimensions of appliances |
| 30 | 6.2 Mass of the appliance 6.3 Cooking zones and cooking areas 6.3.1 Number of cooking zones per hob 6.3.2 Dimensions of cooking zones Figure 3 – Dimensions of built-in hobs |
| 31 | 6.3.3 Dimensions of cooking areas 6.4 Level of solid hotplates Figure 4 – Device for checking the level of solid hotplates |
| 32 | 6.5 Distance between cooking zones 7 Energy consumption and heating up time 7.1 General 7.2 Purpose 7.3 Determine a cookware set to assess a hob with cooking zones |
| 33 | 7.4 Positioning the cookware on a cooking zone Table 4 – Criteria for selecting the cookware set regarding cooking zones |
| 34 | 7.5 Procedure for measuring the energy consumption of a cooking process 7.5.1 Preparation 7.5.2 Preliminary measurements Figure 5 – Overshoot measurement |
| 36 | 7.5.3 Measuring the energy consumption Figure 6 – Energy consumption measurement process for a cooking process |
| 37 | 7.5.4 Evaluation and calculation |
| 38 | 7.6 Procedure for measuring the heating up time 8 Ability to control the temperature of a load 8.1 Lower control position 8.1.1 Purpose |
| 39 | 8.1.2 Cookware, positioning and ingredients 8.1.3 Procedure Table 5 – Amount of oil |
| 40 | 8.1.4 Assessment 8.2 Temperature overshoot of hotplates 8.2.1 Purpose 8.2.2 Ingredients and cookware 8.2.3 Procedure 8.2.4 Assessment |
| 41 | 9 Heat distribution and heat supply 9.1 Measuring the heat distribution 9.1.1 Test purpose 9.1.2 Discs |
| 42 | 9.1.3 Pre-test for determining the setting Table 6 – Specifications for discs used for measuring the heat distribution |
| 43 | 9.1.4 Preparation of the disc for the main test |
| 44 | 9.1.5 Main test 9.1.6 Assessment |
| 46 | Table 7 – maximum time tmax for each size of disc |
| 48 | 9.2 Measuring the continuous frying 9.2.1 Purpose Figure 7 – Diametral lines |
| 49 | 9.2.2 Specification of the frying pan 9.2.3 Recipe for pancakes Table 8 – Ingredients and cooking durations |
| 50 | 9.2.4 Procedure 9.2.5 Assessment 10 Heat performance of cooking zones 10.1 Purpose 10.2 Procedure |
| 51 | Table 9 – Quantities for heat performance test Table 10 – Frying times for potato chips |
| 52 | 11 Smallest detected diameter for induction cooking zones 11.1 Purpose 11.2 Procedure |
| 53 | 12 Power measurement of low power modes 13 Spillage capacity of hobs Figure 8 – Disc to determine the smallest detected diameter |
| 55 | Annex A (normative)Further requirements for measuring the energy consumptionand heating up time for cooking areas A.1 General A.2 Hob with cooking area A.2.1 General A.2.2 Cooking area without limitative marking Figure A.1 – Layout for a hob with cooking area without limitative marking – Example |
| 56 | A.2.3 Hob with cooking area with limitative marking Figure A.2 – Layouts for a hob with a cooking areawith limitative marking – Examples Table A.1 – Criteria for the cookware set for measuring cooking areas without limitative marking |
| 57 | A.2.4 Hob with cooking zones and cooking areas A.3 Positioning on a cooking area A.3.1 General A.3.2 Positioning on a cooking area without limitative markings Table A.2 – Criteria for the cookware set for measuring cooking areas with limitative marking |
| 58 | A.3.3 Positioning on a cooking area with limitative markings Figure A.3 – Drawing layer |
| 59 | Figure A.4 – Position a cookware set on a cooking areawith limitative markings ≤ 3 controls – Example |
| 61 | Figure A.5 – Position a cookware set on a cooking areawith limitative markings > 3 controls – Example |
| 62 | Annex B (informative)Aids for measuring the energy consumption according to Clause 7 B.1 Fixing the temperature measurement instrument to the lid – Example B.2 Marking the lowest possible simmering power setting Figure B.1 – Position of the temperature measurement instrument |
| 63 | Figure B.2 – Polar coordinate paper – Example |
| 64 | Annex C (informative)Examples how to select and position the cookwarefor measurements according to Clause 7 and Annex A C.1 Example 1 – Cooking zones Figure C.1 – Example 1: tubular hotplates, solid hotplates,radiant cooking zone or induction cooking zone |
| 65 | C.2 Example 2 – cooking zones combined with cooking area with limitative markings Figure C.2 – Example 1: selecting and positioning of cookware |
| 66 | Figure C.3 – Example 2: induction or radiant cooking zonescombined with a cooking area with limitative markings |
| 67 | Figure C.4 – Example 2: selecting and positioning of cookware |
| 68 | C.3 Example 3 – cooking area with limitative markings > 3 controls with the area of control in front Figure C.5 – Example 3: Cooking area with limitative markings > 3 controls with the area of the control in front |
| 69 | Figure C.6 – Example 3: procedure how to shift the cookwareinto the correct position – Step 1 |
| 70 | Figure C.7 – Example 3: Procedure how to shift the cookwareinto the correct position – Step 2 |
| 71 | C.4 Example 4 – cooking area with limitative markings > 3 controls with the area of control at the side Figure C.8 – Example 4: Cooking area with limitative markings > 3 controls with the area of the control at the side |
| 72 | Figure C.9 – Example 4: procedure how to shift the cookware into the correct position – Step 1 |
| 73 | Figure C.10 – Example 4: procedure how to shift the cookwareinto the correct position – Step 2 |
| 74 | Annex D (normative)Shade chart Table D.1 – Classification of shade numbers regarding Ry |
| 75 | Table D.2 – Examples for the shade charts regarding L*, Ry and the specification of the limiting samples Hlimit and Hlower |
| 76 | Annex E (informative)Data and calculation sheet: energy consumption of a cooking process (see Clause 7 and Annex A) |
| 77 | Annex F (informative)Addresses of suppliers F.1 General F.2 Disc material (C45) for measuring the smallest detected diameter F.3 Stainless steel for bottom material of the standardized cookware F.4 Cookware for measuring the energy consumption and heating up time F.5 Disc for measuring the heat distribution F.6 Lamp for digital measurement systems |
| 78 | F.7 Digital measurement system F.8 Testcharts for checking the resolution of the imaging system |
| 79 | Annex G (informative)Example for assessing the lower control position G.1 General G.2 Criteria |
| 80 | Bibliography |
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