1、 IEC 60350-1 Edition 2.0 2016-04 REDLINE VERSION Household electric cooking appliances Part 1: Ranges, ovens, steam ovens and grills Methods for measuring performance IEC 60350-1:2016-04 RLV(en) colour inside THIS PUBLICATION IS COPYRIGHT PROTECTED Copyright 2016 IEC, Geneva, Switzerland All rights
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11、thods for measuring performance INTERNATIONAL ELECTROTECHNICAL COMMISSION ICS 97.040.20 ISBN 978-2-8322-3387-0 Registered trademark of the International Electrotechnical Commission Warning! Make sure that you obtained this publication from an authorized distributor. colour inside 2 IEC 60350-1:2016
12、RLV IEC 2016 CONTENTS FOREWORD . 6 1 Scope 9 2 Normative references. 9 3 Terms and definitions 10 4 List of measurements . 12 4.1 Dimensions and mass . 12 4.2 Oven and combi steam oven . 12 4.3 Steam oven and combi steam oven . 12 4.4 Grill 13 4.5 Warming compartments . 13 4.6 Cleaning . 13 5 Genera
13、l conditions for the measurement 13 5.1 Test room . 13 5.2 Electricity supply . 14 5.3 Instrumentation . 14 5.4 Positioning the appliance. 15 5.5 Preheating 15 5.6 Setting of controls . 15 5.7 Rounding 16 6 Dimensions and mass 16 6.1 Overall dimensions 16 6.2 Usable internal dimensions and calculate
14、d volume . 18 6.2.1 General . 18 6.2.2 Usable height . 20 6.2.3 Usable width 20 6.2.4 Usable depth . 20 6.2.5 Calculated volume . 20 6.3 Overall internal dimensions and overall volume of ovens 20 6.3.1 General . 20 6.3.2 Overall height (H) . 21 6.3.3 Overall width (W) 21 6.3.4 Overall depth (D) . 21
15、 6.3.5 Overall volume of rectangular cavities 21 6.3.6 Overall volume of non-rectangular cavities . 21 6.4 Dimensions of shelves and steaming accessories 21 6.5 Dimensions of grill grids 21 6.6 Dimensions of warming compartments . 21 6.7 Level of shelf 22 6.8 Mass of the appliance . 22 7 Ovens and c
16、ombi steam ovens . 22 7.1 General . 22 7.2 Preheating the empty oven 23 7.3 Accuracy of the control 23 7.4 Energy consumption and time for heating a load 24 7.4.1 General Purpose 24 7.4.2 Test load . 25 IEC 60350-1:2016 RLV IEC 2016 3 7.4.3 Measurement . 26 7.4.4 Evaluation and calculation 30 7.4.5
17、Reporting of test results . 31 7.5 Heat distribution 31 7.5.1 General . 31 7.5.2 Shortbread . 31 7.5.3 Small cakes . 34 7.6 Ability to supply heat . 40 7.6.1 Fatless sponge cake 40 7.6.2 Apple pie . 41 8 Steam ovens and combi steam ovens. 43 8.1 Distribution of steam 8.1.1 General 8.1.2 Ingredients
18、8.1.3 Quantity 8.1.4 Procedure . 8.1.5 Assessment 8.2 Ability to supply steam . 8.2.1 General 8.2.2 Ingredients 8.2.3 Procedure . 8.2.4 Assessment 8.3 Performance test with maximum load 8.3.1 General 8.3.2 Ingredients 8.3.3 Quantity 8.3.4 Procedure . 8.3.5 Assessment 8.1 Ability to supply steam 48 8
19、.1.1 Purpose . 48 8.1.2 Ingredients and steaming accessory . 49 8.1.3 Procedure 49 8.1.4 Assessment . 50 8.2 Distribution of steam . 51 8.2.1 Purpose . 51 8.2.2 Ingredients, steaming accessories and number of levels . 51 8.2.3 Procedure 52 8.2.4 Assessment . 52 8.3 Determination of the capacity 54 8
20、.3.1 Purpose . 54 8.3.2 Ingredients . 55 8.3.3 Mass of peas, steaming accessories and number of levels 55 8.3.4 Procedure 55 8.3.5 Assessment . 56 8.4 Accuracy of the temperature control 57 9 Grills . 58 9.1 General Purpose . 58 9.2 Grilling area 58 9.2.1 General Purpose 58 4 IEC 60350-1:2016 RLV IE
21、C 2016 9.2.2 Procedure 58 9.2.3 Assessment . 58 9.3 Grilling 59 9.3.1 General Purpose 59 9.3.2 Ingredients . 59 9.3.3 Procedure 59 9.3.4 Assessment . 59 10 Warming compartments . 59 11 Cleaning 60 11.1 Pyrolytic self-cleaning ovens . 60 11.2 Ovens with catalytic cleaning . 60 12 Standby power Consum
22、ption measurement of low power modes . 61 Annex A (normative) Colour measuring instrument . 63 Annex B (normative) Brown shade charts . 64 Annex C (informative) Addresses of suppliers . 66 C.1 General . 66 C.2 Testing ingredients for small cakes . 66 C.3 Food mixer . 68 C.4 Lamps for digital measure
23、ment systems 68 C.5 Digital measurement system 69 C.6 Colour measuring instrument . 69 C.7 Brick for testing energy consumption of ovens . 69 C.8 Steaming basket . 69 Annex D (normative) Description of the test brick . 70 D.1 Specification . 70 D.2 Supplier and order specification . 70 Annex E (info
24、rmative) Data and calculation sheet: Energy consumption of electric ovens for heating a load (7.4) 72 Annex F (normative) Green shade charts Cooked peas and broccoli 77 Annex G (informative) Reference system for assessing the steaming performance . Annex G (informative) Measurement of the energy con
25、sumption of the cooling down period . 80 G.1 Purpose 80 G.2 Preliminary measurements 80 G.3 Measuring the energy consumption of the cooling down period. 81 Annex H (informative) Check of applied microwave energy during the measurement according to 7.4 82 H.1 General . 82 H.2 Procedure . 82 Annex I (
26、informative) Marking the temperature setting for checking the oven temperature 83 Bibliography . 84 Figure 1 Position of the thermocouple for measuring ambient temperature 14 Figure 2 Dimensions of appliances . 17 Figure 3 Dimensions of built-in ovens applicances 18 Figure 4 Usable internal dimensio
27、ns and calculated volume of ovens 19 IEC 60350-1:2016 RLV IEC 2016 5 Figure 5 Gauge for measuring these dimensions 19 Figure 6 Device for checking the level of shelves 22 Figure 7 Example of a method of fixing a thermocouple for the test of 7.4 . 25 Figure 8 Shape of the nozzle for extruding pastry
28、. 32 Figure 9 Position of pastry strips on the baking sheet . 32 Figure 10 Convex colour sample 38 Figure 11 Template for the sectioning of small cakes 39 Figure 12 Reference values of cooking time (t ref ) . 57 Figure A.1 Colour measuring instrument . 63 Figure D.1 Position of the thermocouples . 7
29、1 Figure G.1 Phases of energy consumption measurement Example . 80 Figure H.1 Filament lamp . 82 Figure I.1 Polar coordinate paper Example 83 Table 1 Oven settings 27 Table 2 Ingredients 34 Table B.1 Classification of shade numbers . 64 Table B.2 Examples for the shade charts 64 Table C.1 Ingredient
30、 specification 66 Table C.2 Food mixer Revolutions . 68 Table C.3 Mixing time and setting . 68 Table F.1 Specification of relevant green shade charts . 77 6 IEC 60350-1:2016 RLV IEC 2016 INTERNATIONAL ELECTROTECHNICAL COMMISSION _ HOUSEHOLD ELECTRIC COOKING APPLIANCES Part 1: Ranges, ovens, steam ov
31、ens and grills Methods for measuring performance FOREWORD 1) The International Electrotechnical Commission (IEC) is a worldwide organization for standardization comprising all national electrotechnical committees (IEC National Committees). The object of IEC is to promote international co-operation o
32、n all questions concerning standardization in the electrical and electronic fields. To this end and in addition to other activities, IEC publishes International Standards, Technical Specifications, Technical Reports, Publicly Available Specifications (PAS) and Guides (hereafter referred to as “IEC P
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41、publication. 9) Attention is drawn to the possibility that some of the elements of this IEC Publication may be the subject of patent rights. IEC shall not be held responsible for identifying any or all such patent rights. DISCLAIMER This Redline version is not an official IEC Standard and is intende
42、d only to provide the user with an indication of what changes have been made to the previous version. Only the current version of the standard is to be considered the official document. This Redline version provides you with a quick and easy way to compare all the changes between this standard and i
43、ts previous edition. A vertical bar appears in the margin wherever a change has been made. Additions are in green text, deletions are in strikethrough red text. IEC 60350-1:2016 RLV IEC 2016 7 International Standard IEC 60350-1 has been prepared by subcommittee 59K: Performance of household and simi
44、lar electrical cooking appliances, of IEC technical committee 59: Performance of household and similar electrical appliances. This second edition cancels and replaces the first edition published in 2011. This edition constitutes a technical revision. This edition includes the following significant t
45、echnical changes with respect to the previous edition: new definitions for “set to off mode“ and “set to standby mode“ are included in Clause 3; reference to ISO 80000 regarding rounding; more exact determination of the mass of the appliances (6.2); update of the existing 7.3 in order to improve the
46、 clarity of procedure; additional temperature requirement in 7.4.3 to ensure an adequate temperature setting during the energy measurement process; editorial changes in 7.6.1.3, 7.6.2.1, 7.6.2.2 and 7.6.2.3; revision of Clause 8 in order to increase the repeatability for the measurements for steam o
47、vens; Clause 12 “Standby power“ is renamed to “Consumption measurement of low power modes“ and the content is adapted for IEC 62301:2011; replacing the supplier for the colouring measurement device in Clause C.6, because the previous device is no longer available; adaptation of Annex A to the new su
48、pplier of colouring measurement devices; adaptation of Annex E; measurement method for measuring the consumption of the cooling down period is added in the informative, new Annex G; measurement method to check applied microwave energy during the measurement according to 7.4 is added in the informati
49、ve Annex H; new Annex I for marking the temperature setting for checking the oven temperature. This publication contains an attached file in the form of an Excel 97 file. This file is intended to be used as a complement and does not form an integral part of the publication. The text of this standard is based on the following documents: FDIS Report on voting 59K/273/FDIS 59K/277/RVD Full information on the voting for the approval of this
