1、 IEC 60350-2 Edition 1.0 2011-12 INTERNATIONAL STANDARD NORME INTERNATIONALE Household electric cooking appliances Part 2: Hobs Methods for measuring performance Appareils de cuisson lectrodomestiques Partie 2: Tables de cuisson Mthodes de mesure de laptitude la fonction IEC60350-2:2011 THIS PUBLICA
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16、ctez-nous: Email: csciec.ch Tl.: +41 22 919 02 11 Fax: +41 22 919 03 00 IEC 60350-2 Edition 1.0 2011-12 INTERNATIONAL STANDARD NORME INTERNATIONALE Household electric cooking appliances Part 2: Hobs Methods for measuring performance Appareils de cuisson lectrodomestiques Partie 2: Tables de cuisson
17、Mthodes de mesure de laptitude la fonction INTERNATIONAL ELECTROTECHNICAL COMMISSION COMMISSION ELECTROTECHNIQUE INTERNATIONALE S ICS 97.040.20 PRICE CODE CODE PRIX ISBN 978-2-88912-843-3 Registered trademark of the International Electrotechnical Commission Marque dpose de la Commission Electrotechn
18、ique Internationale 2 60350-2 IEC:2011 CONTENTS FOREWORD . 4 1 Scope . 6 2 Normative references . 6 3 Terms and definitions . 6 4 List of measurements . 7 4.1 Dimensions and mass . 7 4.2 Hotplates and cooking zones . 7 4.3 Cleaning 7 5 General conditions for the measurements . 8 5.1 Test room 8 5.2
19、Electricity supply . 8 5.3 Instrumentation . 8 5.4 Positioning the appliance 8 5.5 Setting of controls . 8 6 Dimensions and mass 8 6.1 Overall dimensions 8 6.2 Dimensions of hotplates and cooking zones 10 6.3 Level of hotplates 10 6.4 Distance between hotplates or cooking zones . 11 6.5 Mass of the
20、appliance . 11 7 Hotplates and cooking zones 11 7.1 Ability to heat water . 11 7.2 Ability to control the temperature of a load 13 7.2.1 Temperature control 13 7.2.2 Temperature overshoot 13 7.3 Heat distribution 14 7.3.1 General . 14 7.3.2 Recipe for pancakes 14 7.3.3 Procedure 15 7.3.4 Assessment
21、. 15 7.4 Heat performance of hobs . 15 7.4.1 Test purpose . 15 7.4.2 Test procedure 15 7.5 Smallest detected diameter . 17 7.5.1 Test purpose . 17 7.5.2 Test procedure 17 8 Standby power . 18 9 Spillage capacity of hobs 19 Annex A (normative) Shade chart 20 Annex B (informative) Addresses of supplie
22、rs 22 Bibliography 23 Figure 1 Dimensions of appliances 9 Figure 2 Dimensions of built-in hobs 10 60350-2 IEC:2011 3 Figure 3 Device for checking the level of hotplates 11 Figure 4 Saucepan . 12 Figure 5 Frying pan 14 Figure 6 Disc to determine the smallest detected diameter 18 Table 1 Quantity of w
23、ater in the saucepan . 13 Table 2 Ingredients and cooking durations . 14 Table 3 Quantities 16 Table 4 Frying times 16 Table A.1 Classification of shade numbers . 20 Table A.2 Examples for the shade charts . 20 4 60350-2 IEC:2011 INTERNATIONAL ELECTROTECHNICAL COMMISSION _ HOUSEHOLD ELECTRIC COOKING
24、 APPLIANCES Part 2: Hobs 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-o
25、peration on 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
26、 as “IEC Publication(s)”). Their preparation is entrusted to technical committees; any IEC National Committee interested in the subject dealt with may participate in this preparatory work. International, governmental and non-governmental organizations liaising with the IEC also participate in this p
27、reparation. IEC collaborates closely with the International Organization for Standardization (ISO) in accordance with conditions determined by agreement between the two organizations. 2) The formal decisions or agreements of IEC on technical matters express, as nearly as possible, an international c
28、onsensus of opinion on the relevant subjects since each technical committee has representation from all interested IEC National Committees. 3) IEC Publications have the form of recommendations for international use and are accepted by IEC National Committees in that sense. While all reasonable effor
29、ts are made to ensure that the technical content of IEC Publications is accurate, IEC cannot be held responsible for the way in which they are used or for any misinterpretation by any end user. 4) In order to promote international uniformity, IEC National Committees undertake to apply IEC Publicatio
30、ns transparently to the maximum extent possible in their national and regional publications. Any divergence between any IEC Publication and the corresponding national or regional publication shall be clearly indicated in the latter. 5) IEC itself does not provide any attestation of conformity. Indep
31、endent certification bodies provide conformity assessment services and, in some areas, access to IEC marks of conformity. IEC is not responsible for any services carried out by independent certification bodies. 6) All users should ensure that they have the latest edition of this publication. 7) No l
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33、ncluding legal fees) and expenses arising out of the publication, use of, or reliance upon, this IEC Publication or any other IEC Publications. 8) Attention is drawn to the Normative references cited in this publication. Use of the referenced publications is indispensable for the correct application
34、 of this 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. International Standard IEC 60350-2 has been prepared by subcommittee
35、59K: Ovens and microwave ovens, cooking ranges and similar appliances, of IEC technical committee 59: Performance of household and similar electrical appliances. This first edition of IEC 60350-2 is related to IEC 60350:1999 which shall be separated in two parts: one part for cooking ranges, ovens a
36、nd steam ovens and the other part for hobs. This part 2 of IEC 60350 covers hobs, and IEC 60350-1 covers ovens. This edition includes the following significant technical changes with respect to IEC 60350:1999: A measurement procedure for measuring the smallest detected diameter for induction hobs (s
37、ee 7.5). IEC 60350:1999 will be withdrawn after the publication of IEC 60350-1 and IEC 60350-2. In this standard, terms in bold characters are defined in Clause 3. 60350-2 IEC:2011 5 The text of this standard is based on the following documents: FDIS Report on voting 59K/233/FDIS 59K/236/RVD Full in
38、formation on the voting for the approval of this standard can be found in the report on voting indicated in the above table. This publication has been drafted in accordance with the ISO/IEC Directives, Part 2. A list of all the parts in the IEC 60350 series, under the general title Household electri
39、c cooking appliances, can be found on the IEC website. The committee has decided that the contents of this publication will remain unchanged until the stability date indicated on the IEC web site under “http:/webstore.iec.ch“ in the data related to the specific publication. At this date, the publica
40、tion will be reconfirmed, withdrawn, replaced by a revised edition, or amended. 6 60350-2 IEC:2011 HOUSEHOLD ELECTRIC COOKING APPLIANCES Part 2: Hobs Methods for measuring performance 1 Scope This part of IEC 60350 defines methods for measuring the performance of electric hobs for household use. NOT
41、E 1 Appliances covered by this standard may be built-in or for placing on a working surface or the floor. The hob can also be a part of a cooking range. NOTE 2 This standard does not apply to portable appliances for cooking, grilling and similar functions (IEC 61817). This standard defines the main
42、performance characteristics of these appliances which are of interest to the user and specifies methods for measuring these characteristics. NOTE 3 Some of the tests which are specified in this standard are not considered to be reproducible since the results may vary between laboratories. They are t
43、herefore intended for comparative testing purposes only. This standard does not specify requirements for performance. NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9). 2 Normative references The following referenced documents are indispensable for the app
44、lication of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. IEC 62301:20051, Household electrical appliances Measurement of standby power 3 Terms and definitions For the pur
45、poses of this document, the following terms and definitions apply. 3.1 cooking range appliance having a hob and at least one oven. It may incorporate a grill NOTE Methods for measuring performance of ovens are described in IEC 60350-1. 3.2 hob appliance or part of an appliance which incorporates one
46、 or more cooking zones NOTE A hob is also known as a cooktop. 3.3 cooking zone part of the hob or area marked on the surface of a hob on which pans are placed for heating _ 1This document has been replaced by a new edition (2011), but for the purposes of this standard, the 2005 edition is cited. 603
47、50-2 IEC:2011 7 3.4 hotplate part attached to the surface of a hob which forms a cooking zone 3.5 solid hotplate hotplate having a closed surface which is usually constructed from cast iron with an integrated heating element 3.6 tubular hotplate hotplate having a surface which is formed by the confi
48、guration of a tubular sheathed heating element in a substantially flat plane 3.7 glass ceramic hob hob in which the heating elements are located beneath a glass ceramic surface 3.8 induction cooking zone cooking zone on which the pan is heated by means of eddy currents NOTE 1 The eddy currents are i
49、nduced in the bottom of the pan by the electromagnetic field of a coil. NOTE 2 The hob surface may be of glass ceramic. 4 List of measurements 4.1 Dimensions and mass The following measurements are carried out: overall dimensions (see 6.1); dimensions of hotplates and cooking zones (see 6.2); level of hotplates (see 6.3); distance between the hotplates or cooking zones
