BS EN 50304-2009 家用电气烹饪炉灶,刀架,烤炉和烤架.性能测试方法.pdf

®¿·-·²¹ -¬¿²¼¿®¼- ©±®´¼©·¼» ÒÑ ÝÑÐÇ×ÒÙ É×ÌØÑËÌ ÞÍ× ÐÛÎÓ×ÍÍ×ÑÒ ÛÈÝÛÐÌ ßÍ ÐÛÎÓ×ÌÌÛÜ ÞÇ ÝÑÐÇÎ×ÙØÌ ÔßÉ ÞÍ× Þ®·¬·-¸ ͬ¿²¼¿®¼-ÞÍ× Þ®·¬·-¸ ͬ¿²¼¿®¼- Electric cooking ranges, hobs, ovens and grills for household use Methods for measuring performance BS EN 60350:2009 BS EN 50304:2009 National foreword This British Standard is the UK implementation of EN 50304:2009, which is dual numbered as BS EN 60350:2009. It was derived by CENELEC from IEC 60350:1999, incorporating Amendment 1:2005 and Amendment 2:2008. It supersedes BS EN 50304:2001 and BS EN 60350:1999, which are withdrawn. The CENELEC common modifications have been implemented at the appropriate places in the text and are indicated by tags (e.g.). The UK participation in its preparation was entrusted to Technical Committee CPL/59, Performance of household electrical appliances. A list of organizations represented on this committee can be obtained on request to its secretary. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. © BSI 2009 ISBN 978 0 580 65956 0 ICS 97.040.20 Compliance with a British Standard cannot confer immunity from legal obligations. This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2009 Amendments issued since publication Amd. No. Date Text affected BRITISH STANDARD BS EN 50304:2009 BS EN 60350:2009 EUROPEAN STANDARD EN 50304 NORME EUROPÉENNE EN 60350 EUROPÄISCHE NORM March 2009 CENELEC European Committee for Electrotechnical Standardization Comité Européen de Normalisation Electrotechnique Europäisches Komitee für Elektrotechnische Normung Central Secretariat: avenue Marnix 17, B - 1000 Brussels © 2009 CENELEC - All rights of exploitation in any form and by any means reserved worldwide for CENELEC members. Ref. No. EN 50304:2009 E EN 60350:2009 E ICS 97.040.20 Supersedes EN 50304:2001 and EN 60350:1999 English version Electric cooking ranges, hobs, ovens and grills for household use - Methods for measuring performance (IEC 60350:1999 + A1:2005 + A2:2008, modified) Cuisinières, foyers de cuisson, fours électriques et grils à usage domestique - Méthodes de mesure de l'aptitude à la fonction (CEI 60350:1999 + A1:2005 + A2:2008, modifiée) Elektrische Herde, Kochmulden, Backöfen und Grillgeräte für den Hausgebrauch - Verfahren zur Messung der Gebrauchseigenschaften (IEC 60350:1999 + A1:2005 + A2:2008, modifiziert) This European Standard was approved by CENELEC on 2008-12-01. CENELEC 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 application 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 Secretariat has the same status as the official versions. CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Cyprus, the Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. EN 50304:2009 2 EN 60350:2009 Foreword This European Standard was prepared by the Technical Committee CENELEC TC 59X, Consumer information related to household electrical appliances. A first draft, based on IEC 60350:1999 + A1:2005, with common modifications prepared by CENELEC TC 59X, was submitted to the Unique Acceptance Procedure. The text of document 59K/161/FDIS, future amendment A2 to IEC 60350:1999, was submitted the IEC- CENELEC parallel vote procedure. A further draft amendment (prAA), covering the common modifications requested by the National Committees during the parallel vote on IEC 60350:1999/A2 (59K/161/FDIS), was submitted to the formal vote. The combined texts were approved by CENELEC on 2008-12-01 for publication as a consolidated edition of the double-numbered European Standard EN 50304/EN 60350, consisting of IEC 60350:1999 + A1:2005 + A2:2008 + common modifications + the text of EN 50304:2001. This European Standard supersedes EN 50304:2001 (+ corrigendum March 2002) and EN 60350:1999 (+ corrigendum February 2000). The following dates were fixed: latest date by which the EN has to be imple- mented at national level by publication of an identical national standard or by endorsement (dop) 2009-12-01 latest date by which the national standards conflicting with the EN have to be withdrawn (dow) 2009-12-01 According to the decision of CLC/TC 59X, taken at the meeting in Brussels in January 2006, this European Standard has been drawn up as a document which follows, as far as suitable, the structure of IEC 60350:1999 + A1:2005 + A2:2008. In this European Standard the common modifications to the International Standard are indicated by tagging . This European Standard has been prepared under Mandate M/203 given to CEN and CENELEC by the European Commission. This European Standard is suitable for direct comparison and is considered sufficiently reproducible within given limits for the purpose of energy labelling according to the Commission Directive 92/75/EEC on ”Indication by labelling and standard product information of the consumption of energy and other resources by household appliances“. All paragraphs which are relevant for the measuring of energy labelling are listed in Annex ZA. This European Standard also defines permitted tolerances to values declared by the manufacturer and control procedures for checking these values. Words in bold in the text are defined in Clause 3. Clauses, subclauses, notes, tables, figures and annexes which are additional to those in IEC 60350:1999 are prefixed “Z”. BS EN 50304:2009 BS EN 60350:2009 3 EN 50304:2009 EN 60350:2009 Contents Foreword 1 1 Scope . 6 2 Normative references . 6 3 Definitions 6 4 List of measurements . 8 4.1 Dimensions and mass . 8 4.2 Hotplates and cooking zones . 8 4.3 Oven . 9 4.4 Grill . 9 4.5 Warming compartments . 9 4.6 Cleaning 9 5 General conditions for the measurements . 9 5.1 Test room 9 5.2 Electricity supply . 9 5.3 Instrumentation . 10 5.4 Positioning the appliance 10 5.5 Preheating . 10 5.6 Setting of controls . 11 6 Dimensions and mass 11 6.1 Overall dimensions 11 6.2 Dimensions of hotplates and cooking zones 11 6.3 Usable internal dimensions and usable volume of ovens . 11 6.4 Overall internal dimensions and overall volume of ovens . 12 6.5 Dimensions of shelves . 13 6.6 Dimensions of grill grids 13 6.7 Dimensions of warming compartments 13 6.8 Level of hotplates 14 6.9 Distance between hotplates or cooking zones . 14 6.10 Level of shelf . 14 6.11 Mass of the appliance . 14 7 Hotplates and cooking zones 15 7.1 Ability to heat water . 15 7.2 Ability to control the temperature of a load 15 7.2.1 Temperature control 15 7.2.2 Temperature overshoot 16 7.3 Heat distribution 16 7.3.1 Recipe for pancakes 16 7.3.2 Procedure 17 7.3.3 Assessment . 17 7.4 Heat performance of hobs . 17 7.4.1 Test purpose . 17 7.4.2 Test procedure 17 8 Ovens. 19 8.1 Preheating the empty oven 19 8.2 Accuracy of the control 20 BS EN 50304:2009 BS EN 60350:2009 EN 50304:2009 4 EN 60350:2009 8.3 Energy consumption and time for heating a load . 20 8.3.1 Test load . 20 8.3.2 Measurement. 21 8.3.3 Evaluation and calculation . 24 8.3.4 Reporting of test results 25 8.4 Heat distribution 25 8.4.1 Shortbread 25 8.4.2 Small cakes . 26 8.5 Ability to supply heat . 33 8.5.1 Fatless sponge cake 33 8.5.2 Apple pie . 34 9 Grills 35 9.1 Grilling area 35 9.1.1 Procedure 35 9.1.2 Assessment . 36 9.2 Grilling 36 9.2.1 Ingredients 36 9.2.2 Procedure 36 9.2.3 Assessment . 36 10 Warming compartments 37 11 Cleaning . 37 11.1 Spillage capacity of hobs . 37 11.2 Pyrolytic self-cleaning ovens . 37 11.3 Ovens with catalytic cleaning 38 12 Standby power . 38 Z1 Tolerances and control procedures . 39 Annex A (normative) Colour measuring instrument . 50 Annex B (normative) Shade chart . 51 Annex C (informative) Addresses of suppliers . 53 Annex D (normative) Description of the test brick 58 Annex E (informative) Calculation sheet: Energy consumption of electric ovens . 60 Annex ZA (normative) Overview Clauses required for the Commission Directive on Energy Labelling. 63 Bibliography 64 Figure 1 Dimensions of appliances 41 Figure 2 Dimensions of built-in ovens 42 Figure 3 Dimensions of built-in hobs 43 Figure 4 Internal dimensions of ovens 44 Figure 5 Device for checking the level of hotplates and shelves . 45 Figure 6 Saucepan . 46 Figure 7 Frying pan 47 Figure 8 Shape of the nozzle for extruding pastry 48 Figure 9 Position of pastry strips on the baking sheet 48 Figure 10 Position of the thermocouple for measuring ambient temperature . 49 Figure 11 Example of a method of fixing a thermocouple for the test of 8.3 49 BS EN 50304:2009 BS EN 60350:2009 5 EN 50304:2009 EN 60350:2009 Figure A.1 Colour measuring instrument 50 Figure D.1 Position of the thermocouples . 59 Table 1 Quantity of water in the saucepan . 15 Table 2 Ingredients and cooking durations . 16 Table 4 Quantities 18 Table 5 Frying times 18 Table 6 Oven settings 22 Table 3 Ingredients 27 Table B.1 Classification of shade numbers . 51 Table B.2 Examples for the shade charts . 51 Table C.1 Ingredient specification 54 BS EN 50304:2009 BS EN 60350:2009 EN 50304:2009 6 EN 60350:2009 1 Scope This European Standard defines methods for measuring the performance of electric cooking ranges, hobs, ovens and grills for household use. NOTE 1 Appliances covered by this standard may be built-in or for placing on a working surface or the floor. NOTE 2 This standard does not apply to microwave ovens (EN 60705), portable appliances for cooking, grilling and similar functions (EN 61817). This standard defines the main 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 therefore intended for comparative testing purposes only. This standard does not specify requirements for performance. NOTE 4 This standard does not deal with safety requirements (EN 60335-2-6 and EN 60335-2-9). NOTE 5 For measurement of energy consumption and time for heating a load (see 8.3), this standard is furthermore not applicable to: microwave combination ovens; small cavity ovens; ovens without adjustable temperature control; heating functions other than defined in 3.16 to 3.18. 2 Normative references The following referenced documents are indispensable for the application 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. EN 60584-2:1993, Thermocouples Part 2: Tolerances (IEC 60584-2:1982 + A1:1989) EN 62301:2005, Household electrical appliances Measurement of standby power (IEC 62301:2005, mod.) ISO 7724-1:1984, Paints and varnishes Colorimetry Part 1: Principles ISO 7724-2:1984, Paints and varnishes Colorimetry Part 2: Colour measurement ISO 7724-3:1984, Paints and varnishes Colorimetry Part 3: Calculation of colour differences ISO/CIE 10526:1991, CIE standard colorimetric illuminants ISO/CIE 10527:1991, CIE standard colorimetric observers CIE 15.2:1986, Colorimetry 3 Definitions For the purposes of this document the following definitions apply. 3.1 cooking range appliance having a hob and at least one oven. It may incorporate a grill BS EN 50304:2009 BS EN 60350:2009 7 EN 50304:2009 EN 60350:2009 3.2 hob appliance or part of an appliance which incorporates one 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 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 configuration of a tsheathed 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 induced in the bottom of the pan by the electromagnetic field of a coil. NOTE 2 The hob surface may be of glass ceramic. 3.9 grill appliance or part of an appliance in which food is cooked by radiant heat 3.10 oven appliance or compartment of a cooking range in which food is cooked by radiation, by natural convection, by forced-air circulation or by a combination of these heating methods 3.11 pyrolytic self-cleaning oven oven in which cooking deposits are removed by heating the oven to a sufficiently high temperature 3.12 oven with catalytic cleaning oven in which cooking deposits are removed by breaking them down on a special coating 3.13 warming compartment separate compartment in which dishes are placed in order to preheat them prior to serving, or in which food is maintained at serving temperature BS EN 50304:2009 BS EN 60350:2009 EN 50304:2009 8 EN 60350:2009 3.14 small cavity oven oven with the following dimensions related to the usable volume: both width and depth 100 °C) at ambient pressure (1 bar) 4 List of measurements The performance of the appliance is determined by the tests listed in 4.1 to 4.6. 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); internal dimensions of ovens (see 6.3); dimensions of shelves (see 6.4); dimensions of grill grids (see 6.5); dimensions of warming compartments (see 6.6); level of hotplates (see 6.7); distance between the hotplates or cooking zones (see 6.8); level of the shelf (see 6.9); mass of the appliance (see 6.10). 4.2 Hotplates and cooking zones The following tests are carried out: ability to heat water (see 7.1); ability to control the temperature of a load (see 7.2); heat distribution (see 7.3). BS EN 50304:2009 BS EN 60350:2009 9 EN 50304:2009 EN 60350:2009 4.3 Oven The following tests are carried out: preheating the empty oven (see 8.1); accuracy of the control (see 8.2); energy consumption and