1、BRITISH STANDARD BSEN 61309:1995 IEC1309:1995 Deep-fat fryers for household use Methods for measuring the performance The European Standard EN61309:1995 has the status of a BritishStandardBSEN61309:1995 This BritishStandard, having been prepared under the directionof the Electrotechnical Sector Boar
2、d, was published underthe authority of the Standards Board and comesintoeffect on 15August1995 BSI01-2000 The following BSI references relate to the work on this standard: Committee referenceCPL/59 Draft for comment90/29866DC ISBN 0 580 24542 X Committees responsible for this British Standard The pr
3、eparation of this BritishStandard was entrusted to Technical Committee CPL/59, Performance of household electrical appliances, upon which the following bodies were represented: Association of Manufacturers of Domestic Electrical Appliances Consumer Policy Committee of BSI Consumers Association Depar
4、tment of the Environment (Energy Efficiency Office) Electricity Association Portable Electric Tool Manufacturers Association Rotating Electrical Machines Association (BEAMA Ltd.) The following bodies were also represented in the drafting of the standard, through subcommittees and panels: Good Housek
5、eeping Institute Amendments issued since publication Amd. No. Date CommentsBSEN61309:1995 BSI 01-2000 i Contents Page Committees responsible Inside front cover National foreword ii Foreword 2 Text of EN61309 3 List of references Inside back coverBSEN61309:1995 ii BSI 01-2000 National foreword This B
6、ritishStandard has been prepared by Technical CommitteeCPL/59 and is the English language version of EN61309:1995 Deep-fat fryers for household use. Methods for measuring the performance, published by the European Committee for Electrotechnical Standardization (CENELEC). It is identical with IEC1309
7、:1995, published by the International Electrotechnical Commission (IEC). A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer i
8、mmunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, theEN title page, pages2 to12, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will b
9、e indicated in the amendment table on the inside front cover.EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN61309 March1995 ICS 97.040.20 Descriptors: Household electrical appliances, deep-fat fryers, performance, characteristics, measurements English version Deep-fat fryers for household use M
10、ethods for measuring the performance (IEC1309:1995) Friteuses usage domestique Mthodes de mesure de laptitude la fonction (CEI1309:1995) Fritiergerte fr den Hausgebrauch Verfahren zur Prfung der Gebrauchseigenschaften (IEC1309:1995) This European Standard was approved by CENELEC on1995-02-15. CENELE
11、C members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on app
12、lication to the Central Secretariat or to any CENELEC member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CENELEC member into its own language and notified to the Central Secreta
13、riat has the same status as the official versions. CENELEC members are the national electrotechnical committees of Austria, Belgium, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and UnitedKingdom. CENELEC Eu
14、ropean Committee for Electrotechnical Standardization Comit Europen de Normalisation Electrotechnique Europisches Komitee fr Elektrotechnische Normung Central Secretariat: rue de Stassart 35, B-1050 Brussels 1995 Copyright reserved to CENELEC members Ref.No.EN61309:1995EEN61309:1995 BSI 01-2000 2 Fo
15、reword The text of document59G(CO)35, future edition1 of IEC1309, prepared by SC59G, Small kitchen appliances, of IECTC59, Performance of household electrical appliances, was submitted to the IEC-CENELEC parallel vote and was approved by CENELEC as EN61309 on1995-02-15. The following dates were fixe
16、d: Contents Page Foreword 2 1 Scope and object 3 1.1 Scope 3 1.2 Aspects excluded from the scope 3 2 Normative references 3 3 Definitions 3 4 List of measurements 4 5 General conditions for measurements 4 5.1 Electrical supply 4 5.2 Ambient temperature 5 5.3 Wooden support 5 5.4 Fat or oil used for
17、the tests 5 5.5 Deep-frozen French fried potatoes used for the tests 5 5.6 Equipment and operation of the deep-fat fryer 5 5.7 Collection of data prior to the tests 5 6 Overall dimensions 5 7 Mass 6 8 Length of power supply cord or cord set 6 9 Oil/fat temperature 6 10 Minimum oil/fat capacity 6 11
18、Maximum oil/fat capacity 6 12 Maximum frying capacity 6 13 Specific frying capacity 6 14 Heating-up time 6 15 Processing time 7 16 Energy consumption 8 17 Frying result 8 17.1 Determination of the brownness 9 17.2 Determination of the fat content 9 17.3 Texture 10 18 Pouring ability and effectivenes
19、s of the oil/fat filter 10 18.1 Procedure 11 18.2 Results 11 Table 1 Timetable for processing 8 latest date by which the ENhas to be implemented at national level by publication of an identical national standard or by endorsement (dop)1996-02-15 latest date by which the national standards conflictin
20、g with the EN haveto be withdrawn (dow)1996-02-15EN61309:1995 BSI 01-2000 3 1 Scope and object 1.1 Scope This International Standard applies to electric deep-fat fryers for household use with a capacity of up to4l of oil or fat. The purpose of this standard is to state and define the principal perfo
21、rmance characteristics of deep-fat fryers which are of interest to the user, to describe test methods for measuring these characteristics and to give some guidelines for the evaluation of the test results. Taking into account the low degree of accuracy and repeatability, due to variations in time an
22、d origin of test materials and ingredients and to the influence of the subjective judgement of test operators, the described test methods may be applied more reliably for comparative testing of a number of appliances at approximately the same time, in the same laboratory, by the same operator and wi
23、th the same utensils, rather than for the testing of single appliances in different laboratories. 1.2 Aspects excluded from the scope This standard is concerned neither with safety nor with performance requirements. 2 Normative references Not applicable. 3 Definitions For the purpose of this standar
24、d, the following definitions apply. 3.1 fat any kind of fat which is recommended for deep-fat frying 3.2 oil any kind of oil which is recommended for deep-fat frying 3.3 frying temperature the oil/fat temperature as recommended by the manufacturer of the deep-fat fryer for frying deep-frozen French
25、fried potatoes 3.4 minimum oil/fat capacity the minimum quantity of oil/fat that can be used for frying, as indicated by the manufacturer NOTEThe fat has to be melted first. 3.5 maximum oil/fat capacity the maximum quantity of oil/fat that can be used for frying, as indicated by the manufacturer NOT
26、EThe fat has to be melted first. 3.6 deep-frozen French fried potatoes any kind of commonly used precooked French fries frozen at a temperature of(18 2 C) 3.7 maximum frying capacity the maximum quantity of deep-frozen French fried potatoes that can be fried at a time as indicated by the manufacture
27、r 3.8 specific frying capacity the maximum frying capacity divided by the maximum oil/fat capacityEN61309:1995 4 BSI 01-2000 3.9 heating-up time the time to heat the maximum quantity of oil/fat to reach the frying temperature from ambient 3.10 frying time the time that the French fried potatoes are
28、immersed in the oil/fat 3.11 re-heating time the time needed to reach the frying temperature after the French fried potatoes have been lifted out in the previous frying process 3.12 processing time the total time to cook three batches of the maximum quantity 3.13 exhaust filter the filter designed t
29、o reduce the odours and fumes from the exhaust air during the frying process 3.14 oil/fat filter the filter designed to separate food particles from the oil/fat 3.15 basket the perforated metal or wire mesh container to hold French fried potatoes 4 List of measurements overall dimensions (clause6);
30、mass (clause7); length of power supply cord or cord set (clause8); oil/fat temperature (clause9); minimum oil/fat capacity (clause10); maximum oil/fat capacity (clause11); maximum frying capacity (clause12); specific frying capacity (clause13); heating-up time (clause14); processing time (clause15);
31、 energy consumption (clause16); frying result (clause17); pouring ability and effectiveness of oil/fat filter (clause18). NOTE 1The frying results obtained are not always comparable if the tests are made in different laboratories, because different ingredients might be used. NOTE 2Attention is drawn
32、 to the fact that processing time, specific frying capacity and frying result are interdependent and therefore it is recommended to publish these results together. NOTE 3It should be reported whether oil or fat has been used. 5 General conditions for measurements 5.1 Electrical supply The measuremen
33、ts shall be made at rated frequency and at a voltage which is within 1% of the rated voltage or the mean of the rated voltage range. NOTEIf the rated voltage differs from the nominal supply voltage of the country concerned, measurements carried out at rated voltage may be misleading. Therefore, for
34、comparative testing, the voltage used for the tests is to conform to the nominal supply voltage and this should be reported.EN61309:1995 BSI 01-2000 5 5.2 Ambient temperature The ambient temperature and the temperature of oil or fat prior to the test shall be(20 5) C, unless otherwise specified. NOT
35、EIn tropical climates, the ambient temperature may be(27 5) C but the temperature should be recorded. 5.3 Wooden support For the measurements, the appliances are placed on a support consisting of a plywood board20mm thick and painted matt black. The dimensions of this support are such that it projec
36、ts beyond the appliance at least50mm on all sides, and the appliance is placed at least0,3m from any wall. 5.4 Fat or oil used for the tests The measurements may be carried out with fat or oil. 5.4.1 If fat is used, it shall be melted prior to the measurements to avoid differences in heat transfer.
37、NOTEFat should be melted24h prior to the test in order to find the correct quantity for a given appliance and the test is then started with this quantity of unmelted fat. 5.4.2 The oil/fat used for the measurements are of a common brand and type, as available in the country concerned. Prior to the t
38、ests, oil/fat temperature shall be at ambient temperature. For comparison reasons, one type of the same brand and of the same production batch shall be used. NOTEThe specific mass of oil/fat is0,9, so1kg of fat corresponds to1,11litres of oil. 5.5 Deep-frozen French fried potatoes used for the tests
39、 The deep-frozen French fried potatoes used for the tests are of a common brand and type, as available in the country concerned. Prior to the tests, they have to be stored for at least12h at a temperature of(18 2 C). For comparison reasons, one type of the same brand and of the same production batch
40、 shall be used. NOTE 1Loose ice particles from the fries are removed as much as possible by shaking. NOTE 2For expediency, care should be taken that several batches of the required quantity are prepared prior to starting the test. NOTE 3In order to avoid any pre-heating of the fries before the fryin
41、g period, care should be taken that they are taken out from the freezer, weighed and put into the deep-fat fryer in a time that is less than15s. NOTE 4The fries should have an approximately square cross-section. The size of the French fried potatoes should be reported. 5.6 Equipment and operation of
42、 the deep-fat fryer The appliance shall be used in accordance with the manufacturers instructions, with clean filters. 5.7 Collection of data prior to the tests As most of the measuring methods have to follow the manufacturers instructions given in the instructions for use, it might be advantageous
43、to collect the following data before-hand. The minimum and maximum oil/fat capacity (see clauses10 and11). The maximum frying capacity (see clause12). The heating-up time or indication that the frying temperature for deep-frozen French fried potatoes has been reached (see clause14). The frying time
44、for the maximum quantity of deep-frozen French fried potatoes. The re-heating time between two batches. 6 Overall dimensions The maximum overall dimensions for storage are measured and height, width or diameter and depth are indicated, rounded up to the nearest centimetre. Handles and any projection
45、 on the appliance itself are taken into account. The cord is in the stored position, that is, wound around the appliance, or placed in its storage compartment.EN61309:1995 6 BSI 01-2000 7 Mass The mass of the appliance, including cord and any accessories, is measured and indicated in kilogrammes rou
46、nded off to the nearest0,05kg. 8 Length of power supply cord or cord set The distance between the entry point into the appliance and the face of the plug is measured and indicated in metres rounded down to the nearest0,05m. 9 Oil/fat temperature The appliance is filled up with oil/fat to its maximum
47、 capacity. Install a thermocouple with a copper disc with a diameter of15mm and approximately1mm thick in the geometrical centre of the oil/fat volume. The lid is closed for cooking the French fried potatoes, if indicated by the manufacturer. The thermostat is set to the temperature for frying deep-
48、frozen French fried potatoes as indicated by the manufacturer. The appliance is connected to the supply and switched on. The temperature is recorded until the steady state condition is reached, that is, the minimum and maximum temperature of consecutive cycles remain within 2 C. The oil/fat temperat
49、ure is defined to be the arithmetical mean of the maximum and minimum temperatures of one cycle, after the steady state condition is reached. The thermostat differential is the difference of the maximum minus the minimum temperature of one cycle, after the steady state condition is reached. The test is repeated for the maximum thermostat setting if it differs from the setting for frying deep-frozen French fried potatoes. The oil/fat temperature and the thermostat differential are reported. 10 Minimum
