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1、 Association of Home Appliance Manufacturers Household Electric Ranges AHAM ER-1-1992 i PREFACE The Association of Home Appliance Manufacturers develops standards in accordance with AHAMs “Policy and Procedures Governing Technical Standards“ which states: “AHAM Standards shall be in the best interes
2、t, mutually, of consumers who use appliances, the industries which provide and service appliances, and other interested parties. They shall relate to actual use conditions, be technically and scientifically sound.“ Use or observance of AHAM standards is voluntary. This standard contains Test procedu
3、res that may be applied to any brand or model of household electric range for measuring performance. Results of tests in accordance with this standard may be publicly stated. Recommended levels of performance which are considered important to include but which, necessarily, are recommendations only.
4、 With regard to safety, AHAM recommends that all appliance products-both major and portable- manufactured or marketed in the United States be submitted to an appropriate independent laboratory for inspection and listing in conformance with the safety standards and procedures followed by such laborat
5、ories. The relevant standard for electric ranges is ANSI/UL 858, “Standard for Safety, Household Electric Ranges“. AHAM welcomes comments and suggestions regarding this standard. Any standard may be reviewed and improved as needed. Any interested party, at any time, may request a change in an AHAM s
6、tandard. Such request should be addressed to AHAMs President, and should be accompanied by a statement of reason for the request and a suggested alternate proposal. Copyright 1992 by the Association of Home Appliance Manufacturers (AHAM) All rights reserved. The hard copy print version of this docum
7、ent shall be for individual use only. The electronic file version of this document shall be for storage on one computer for purposes of viewing and/or printing one copy for individual use only. This document shall not be reproduced in whole or in part by any means, and shall not be transmitted elect
8、ronically or otherwise to a third person without the prior written permission of AHAM. ii CONTENTS Section Page 1. PURPOSE.1 2. SCOPE1 3. DEFINITIONS1 3.1 Definitions of Operations Performed on Range Products1 3.2 Definitions of Range Products and Accessories.2 3.3 Test Definitions.3 3.4 Definitions
9、 of Functional Components.5 3.5 Materials Definitions5 3.6 Miscellaneous Definitions.5 4. VOLTAGES6 4.1 Rated Voltage.7 4.2 Range of Operating Voltages.7 5. GENERAL TEST CONDITIONS, EQUIPMENT AND INSTRUMENTATION.8 5.1 Supply Circuit8 5.2 Test Circuit Voltage 8 5.3 Electrical Measurements8 5.4 Temper
10、ature Measurements8 5.5 Scale 9 5.6 Installation9 5.7 Test Equipment.9 6. CONVENTIONAL COOKING TOPS - TEST METHOD FOR MEASURING PERFORMANCE CHARACTERISTICS.10 6.1 Conventional Cooking Tops - Test Method for Measuring Efficiency10 6.2 Conventional Cooking Tops - Test Method for Determining Thermal En
11、durance Characteristics of Cooktop Heating Units.10 7. GRIDDLES - TEST METHOD FOR MEASURING PERFORMANCE CHARACTERISTICS11 7.1 Test Procedure.11 7.2 Recommended Level of Performance.11 8. CONVENTIONAL OVENS - TEST METHOD FOR MEASURING PERFORMANCE CHARACTERISTICS.12 8.1 Setting the Conventional Oven T
12、hermostat12 8.2 Test Method for Determining Energy Efficiency in the Bake Mode 12 8.3 Test Method for Determining Baking/Browning Performance14 8.4 Test Method for Determining Broiler Heat Distribution16 8.5 Test Method for Determining Energy Consumption of the Pyrolytic Self-Cleaning Mode of Conven
13、tional Ovens.17 8.6 Test Method for Measuring the Cleaning Performance of the Conventional Oven iii Pyrolytic Self-Cleaning Mode 17 8.7 Test Method for Determining the Endurance Characteristics of Conventional Electric Ovens18 9. TEST METHODS FOR EVALUATING STRUCTURAL CHARACTERISTICS OF ELECTRIC RAN
14、GE COMPONENTS21 9.1 Test Method for Evaluating Structural Characteristics of Cooking Top21 9.2 Test Method for Evaluating Structural Characteristics of Glass/Ceramic Cooking Tops 22 9.3 Test Method for Evaluating Structural Characteristics of Oven Doors.22 9.4 Test Method for Evaluating Structural C
15、haracteristics of Oven Racks 23 9.5 Test Method for Evaluating the Horizontal Positioning of the Oven Compartment23 10. SUGGESTED GUIDELINES FOR USE AND APPLICATION OF MATERIALS AND FINISHES24 10.1 Materials and Finishes Applicable to Cooktops and Oven Linings24 10.2 Materials and Finishes Applicabl
16、e to Unexposed Surfaces of Cooktops and Oven Linings.24 10.4 Materials and Finishes Applicable to Unexposed Surfaces of All Other Range Parts25 11. SUGGESTED GUIDELINES FOR INSTALLATION AND SERVICING AIDS.25 11.1 Electrical Schematic Diagrams.25 11.2 Standard Space Dimensions for Free-Standing Range
17、 Connections.25 12. SAFETY CHARACTERISTICS AND TESTS25 APPENDIX A.26 APPENDIX B .27 APPENDIX C .28 APPENDIX D.29 APPENDIX E30 APPENDIX F31 APPENDIX G.32 1 1. PURPOSE This standard establishes a uniform, repeatable procedure or standard method for evaluating the performance of household electric rang
18、es as indicated in Section 2. The standard methods provide a means to compare and evaluate different brands and models of household electric ranges regarding characteristics significant to product use. The standard methods are not intended to inhibit improvement and innovation in product testing, de
19、sign or performance. 2. SCOPE This standard applies to household electric ranges: free-standing ranges equipped with surface units and one or more ovens; built-in combinations of surface units and one or more ovens; wall-mounted ovens with one or more ovens; built-in ovens with one or more ovens; an
20、d counter-mounted surface assemblies. Microwave oven performance is not included. Hereinafter, the word “range“ will apply to all the above types unless otherwise specified. 3. DEFINITIONS 3.1 Definitions of Operations Performed on Range Products 3.1.1 Oven Cooking 3.1.1.1 Baking. To cook food by a
21、combination of radiated, convected and conducted heat. 3.1.1.2 Broiling. To cook food by exposure to radiant heat. 3.1.1.3 Roasting. To cook meat by a combination of radiated, convected and conducted heat with a minimum of moisture present. 3.1.2 Surface Cooking. To cook food by heat conducted throu
22、gh a cooking container (utensil). 3.1.2.1 Boiling. To cook food using water as a medium to assist in conducting heat. 3.1.2.2 Frying. To cook food using oil or fat as a medium to assist in conducting heat. 3.1.3 Oven Cleaning 3.1.3.1 Pyrolytic Self-Cleaning Oven. A cooking compartment that uses a pr
23、ocess whereby the cooking soil is reduced to light ash during a separate high temperature cycle. The remaining ash is removable with a damp cloth. 3.1.3.2 Continuous Cleaning Oven. Oven soil is gradually reduced to a presentably clean condition on porous porcelain enamel (3.5.1.2) during normal baki
24、ng or roasting operations. 2 3.2 Definitions of Range Products and Accessories 3.2.1 Range 3.2.1.1 Free-Standing Range. A floor supported assembly consisting of a cooking top and one or more ovens designed for installation without requiring supporting cabinetry or structure. 3.2.1.2 Drop-In Range. A
25、n assembly consisting of a cooking top and one or more ovens supported by horizontal surface cabinetry. 3.2.1.3 Built-In Range. An assembly consisting of a cooking top and one or more ovens intended primarily for installation in conjunction with other structures. This would include drop-in units. 3.
26、2.2 Cooking Compartments 3.2.2.1 Oven. A compartment of a range or separate oven in which baking or broiling may be done. 3.2.2.2 Broiler Compartment. A separate section of the oven intended primarily for broiling. 3.2.2.3 Conventional Oven. A cooking compartment in which heat is utilized through ra
27、diation, convection and conducted unassisted by any other means. 3.2.2.4 Wall-Mounted Oven. An assembly consisting of one or more cooking compartments designed to be installed on a wall or cabinet. 3.2.2.5 Forced Convection Oven. A conventional oven in which a fan or other means is used to circulate
28、 the heated air within the cooking compartment. 3.2.2.6 Built-In Oven. An assembly consisting of one or more ovens for installation in a wall or cabinet. 3.2.3 Cooking Compartment Accessories 3.2.3.1 Drawer. A pull-out storage space. 3.2.3.2 Storage Compartment. A section of a range not directly hea
29、ted, meant for storing utensils, dry foods, etc. 3.2.3.3 Warming Compartment. A section of a range intended to maintain serving temperatures of cooked foods. 3.2.2.4 Rack. A horizontal support in an oven, warming compartment, broiler or storage compartment. 3.2.2.5 Rack Stop. A device to prevent a r
30、ack from unintentionally being completely pulled off 3 its support in a compartment. 3.2.3.6 Broiler Grill or Rack. A device to support the food to be broiled and to provide drainage for drippings. 3.2.3.7 Broiler Pan. A receptacle which fits underneath the broiler grill or rack to retain drippings.
31、 3.2.3.8 Broil Stop. A device to hold the oven door partially open during broiling. 3.2.3.9 Oven Light. A lamp for illuminating the interior of the cooking compartment. 3.2.3.10 Latch. A device to hold a door in a closed position. 3.2.3.11 Rotisserie. A device for rotating food during cooking. 3.2.4
32、 Surface Cooking 3.2.4.1 Cooking Top. A horizontal surface of the range (or separate surface) which includes the surface units or defined heating areas serving as surface units. 3.2.4.2 Counter-Mounted Surface Assembly. A cooking top intended for mounting in or on a horizontal supporting structure.
33、3.2.4.3 Surface Unit. A heating unit mounted in a cooking top on which utensils may be placed for cooking. 3.2.4.4 Surface Unit (Glass/ Ceramic). The heating source and associated heated area of a glasslike cooking top on which utensils are placed for cooking. 3.2.5 Surface Cooking Accessories 3.2.5
34、.1 Griddle. A flat cooking surface designed for use on a cooking top; it may be built-in, portable, plug-in or separate. 3.2.5.2 Deep-Well Cooker. A structure containing a recessed heating unit and a utensil built into the range or counter-mounted surface assembly. 3.3 Test Definitions 3.3.1 Supply
35、Circuit. The immediate source of electrical energy to which the range is connected. 3.3.2 Grounding 3.3.2.1 Grounding Jumper. An electrical conductor connecting the frame of the range to the neutral conductor of the supply circuit. 3.3.2.2 Grounding Lead. A circuit conductor that provides ground con
36、tinuity. 4 3.3.3 Rated Watts Input. The power rating marked on the range nameplate and heating elements. 3.3.4 Operating Voltage Limits. The limits of input voltage within which the range is intended to be used. 3.3.5 Preheat Time (Oven). The interval of time required for an unloaded oven to reach a
37、 specified oven temperature when set in accordance with the manufacturers recommendations. 3.3.6 Heating Cycle. One complete operation of the thermostat or other controlling device from “on“ to “on“ or from “off“ to “off“, when the oven is operating at a steady internal temperature. 3.3.7 Oven Tempe
38、rature Amplitude. The difference between the average of the maximum temperatures and the average of the minimum temperatures of three consecutive cycles taken after a steady internal temperature has been reached. 3.3.8 Average Internal Temperature. The mean of the maximum and minimum temperatures me
39、asured in any three consecutive cut-off/cut-on actions of the electric resistance heaters, excluding the initial cut-off/cut-on action. 3.3.9 Normal Non-Operating Temperature. The temperature of any area of an appliance to be tested that is within 5o of the temperature that the identical test area o
40、f the same basic model of the appliance would attain if it remained in the test room for 24 hours while not operating with all oven doors closed. All constantly energized components are to be functioning normally. 3.3.10 Oven Heat Loss. The thermal loss from a cooking compartment operated continuous
41、ly at a given steady internal temperature. 3.3.11 Actual Oven Space 3.3.11.1 Height. The maximum, vertical interior dimension to the nearest 1/4 inch (5 mm). 3.3.11.2 Depth. The maximum horizontal interior dimension to the nearest 1/4 inch (5 mm) from the back wall to the inside surface of the door
42、with the door closed. 3.3.11.3 Width. The maximum horizontal interior dimension from wall to wall to the nearest 1/4 inch (5 mm). 3.3.11.4 Volume (In Cubic Feet). The product of the height, depth and width, divided by 1728. 3.3.11.5 Inside Surface Area (In Square Feet). The sum of the six interior s
43、urface areas using the dimensions defined in 3.3.11.1, 3.3.11.2, and 3.3.11.3, divided by 144. 3.3.12 Usable Oven Space. The space available for baking in a cooking compartment shall be expressed using the following definitions: 3.3.12.1 Height. Usable dimensions between the bottom of the upper broi
44、l unit (or oven top if no broil unit), and the oven rack on its lowest position. 5 3.3.12.2 Depth. Dimension between usable rear surface and the inside of the closed door. 3.3.12.3 Width. Dimension between the oven rack support inner edges. 3.3.12.4 Special Considerations. The space occupied by the
45、thermostat, oven lights, or other minor irregularities in the cooking compartment shall not be considered (should be ignored) in determining the usable baking space. 3.4 Definitions of Functional Components 3.4.1 Heating Element. A length of resistance material, connected between terminals, used to
46、convert electrical energy to thermal energy. 3.4.2 Heating Unit. An assembly containing one or more resistive elements, electrical terminals or leads, electrical insulation, and a frame, casing or other suitable supporting means. 3.4.3 Indicator Light. A device to indicate circuit or feature functio
47、n by the presence of a luminous signal. 3.4.4 Thermostat. A device activated by temperature changes, which controls the heat source to regulate the temperature of the medium with which it is associated. 3.5 Materials Definitions 3.5.1 Porcelain Enamel. A substantially vitreous or glassy inorganic co
48、ating bonded to metal by fusion at a temperature above 800oF (425oC) approximately. 3.5.1.1 General Purpose Porcelain Enamel. A smooth, high gloss inorganic coating formulated for range application that has excellent hardness, color retention and a high resistance to rust, stains, and acids. 3.5.1.2
49、 Continuous Cleaning Type Porcelain Enamel. A type of porcelain enamel or ceramic coating having a textured granular surface that is designed to provide for the continuous removal, during normal baking or roasting operations, of cooking soils deposited on the interior oven surface. 3.5.2 Glass/Ceramic. Heat resistant glasslike material comprising a cooking surface in whole or in part. 3.6 Miscellaneous Definitions 3.6.1 Shipping Container. The complete package in which the range is shipped. 3.6.2 Nameplate. A plate on which the electrical rated wattage and rated voltage and i
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