BS EN IEC 60350-1:2023

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Household electric cooking appliances – Ranges, ovens, steam ovens and grills. Methods for measuring performance

Published By	Publication Date	Number of Pages
BSI	2023	86

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Categories: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances, BSI

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Description

IEC 60350-1:2023 is available as IEC 60350-1:2023 RLV which contains the International Standard and its Redline version, showing all changes of the technical content compared to the previous edition.IEC 60350-1:2023 specifies methods for measuring the performance of electric cooking ranges, ovens, steam ovens, and grills for household use. This document is also applicable to portable appliances with similar functionalities that were previously covered by the withdrawn IEC 61817. The ovens covered by this document can be with or without microwave function. Manufacturers are expected to define the primary cooking function of the appliance – microwave function or thermal heat. The primary cooking function is measured with an existing method according to energy consumption. If the primary cooking function is declared in the instruction manual as a microwave function, IEC 60705 is applied for energy consumption measurement. If the primary cooking function is declared as a thermal heat, then IEC 60350-1 is applied for energy consumption measurement. If the primary function is not declared by the manufacturer, the performance of the microwave function and thermal heat is measured as far as it is possible. For measurement of energy consumption and time for heating a load (see Clause 8), this document is furthermore not applicable to: – microwave combination function; – ovens with reciprocating trays or turntable; – small cavity ovens (see 3.16); – ovens without adjustable temperature control; – heating functions and eco functions other than defined in this document; – appliances with only solo steam function. This document does not apply to microwave ovens (IEC 60705). This document defines the main performance characteristics of these appliances that are of interest to the user and specifies methods for measuring these characteristics. This document does not specify a classification or ranking for performance. This document does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9). Appliances covered by this document can be built-in or for placing on a working surface or the floor. There is no measurement method for the energy consumption for grilling and steam functions available. This third edition cancels and replaces the second edition published in 2016 and Interpretation Sheet 1:2021. This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition: a) new definitions for heating function, eco function and definitions relevant for low power mode considerations are amended in Clause 3; b) order of clauses is changed; c) revision of 5.3; d) update of 6.2 in order to improve the reliability of volume measurement; e) removal of 6.7, Level of shelf; f) revision of Clause 7 concerning the accuracy of eco functions with residual heat use; g) revision of Clause 8 in order to improve the reliability of the method for measuring the energy consumption, especially regarding anti-circumvention; h) unique energy consumption measurement for all heating functions and eco functions with an indication of the energy consumption for a temperature increase of 165 K (compared to 155 K currently for forced air circulation function, for example), which results in higher energy consumption values compared to the previous edition; i) Ry replaced by L* in Clause 9 and reference to IEC TS 63350; j) cook

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PDF Pages	PDF Title
2	undefined
5	Annex ZA (normative)Normative references to international publicationswith their corresponding European publications
6	Blank Page
7	English CONTENTS
11	FOREWORD
14	1 Scope 2 Normative references
15	3 Terms and definitions
18	4 List of measurements 4.1 Dimensions and mass 4.2 Oven and combi steam oven 4.3 Steam oven and combi steam oven 4.4 Grill 4.5 Warming compartments 4.6 Cleaning
19	5 General conditions for the measurement 5.1 Test room 5.2 Electricity supply 5.3 Instrumentation Figures Figure 1 – Position of the thermocouple for measuring ambient temperature
20	5.4 Positioning the appliance Tables Table 1 – Instruments Table 2 – Measurements
21	5.5 Preheating 5.6 Setting of controls 5.7 Rounding 6 Dimensions and mass 6.1 Overall dimensions
22	Figure 2 – Dimensions of appliances
23	6.2 Internal dimensions and calculated volume Figure 3 – Dimensions of built-in appliances
24	Figure 4 – Internal dimensions Figure 5 – Gauge for measuring these dimensions
25	6.3 Overall internal dimensions and overall volume
26	6.4 Dimensions of shelves and steaming accessories 6.5 Dimensions of grill grids
27	6.6 Dimensions of warming compartments 6.7 Mass of the appliance 7 Preheating and accuracy 7.1 Purpose 7.2 Test setup Figure 6 – Examples for determining the entire area and usable area of a grill grid
28	7.3 Preheating the empty oven 7.4 Accuracy of the control
29	8 Energy consumption and time for heating a load 8.1 Purpose 8.2 Symbols and abbreviations Table 3 – Symbols
30	8.3 Test load Figure 7 – Example of a thermocouple
31	8.4 Measurement
32	Figure 8 – Entire process of measurement
33	Figure 9 – Installation observer thermocouple Figure 10 – Vertical installation of the observer thermocouple
34	Figure 11 – Horizontal installation of the observer thermocouple
35	Table 4 – Temperature rise for three settings
36	8.5 Calculation
37	Figure 12 – Example – average temperature rise for a heating function
39	Figure 13 – Examples – set temperature reached
40	Figure 14 – Example – set temperature not reached
42	8.6 Acceptance verification of the test results
43	8.7 Final electric energy consumption
44	8.8 Time for heating a load 8.9 Reporting of test results
45	9 Cooking tests 9.1 General 9.2 Heat distribution
46	Figure 15 – Shape of the nozzle for extruding pastry Figure 16 – Position of pastry strips on the baking tray
48	Table 5 – Ingredients
51	Figure 17 – Template for the sectioning of small cakes
52	9.3 Ability to supply heat
55	10 Steam ovens and combi steam ovens 10.1 Ability to supply steam
57	10.2 Distribution of steam
61	10.3 Determination of the capacity
63	Figure 18 – Reference values of cooking time (tref)
64	10.4 Accuracy of the temperature control 11 Effective grilling area 11.1 Purpose 11.2 Ingredients 11.3 Preparation
65	11.4 Procedure 11.5 Assessment Figure 19 – Determining the assessable area of a slice of toast – Example
67	12 Warming compartments 13 Cleaning 13.1 Pyrolytic self-cleaning ovens 13.2 Ovens with catalytic cleaning
68	14 Consumption measurement of low-power modes 14.1 Purpose and combination of appliances 14.2 Measurement
72	Annexes Annex A (normative) Colour measuring instrument Figure A.1 – Colour measuring instrument
73	Annex B (informative) Addresses of suppliers B.1 General B.2 Testing ingredients for small cakes
74	Table B.1 – Ingredient specification
75	B.3 Food mixer Table B.2 – Food mixer – revolutions per minute Table B.3 – Mixing time and setting
76	B.4 Colour measuring instrument B.5 Steaming basket
77	Annex C (normative) Description of the test brick C.1 Specification C.2 Supplier and order specification
78	Figure C.1 – Position of the thermocouples
79	Annex D (informative) Check of applied microwave energy during the measurement according to Clause 8 D.1 General D.2 Procedure Figure D.1 – Filament lamp
80	Annex E (informative) Marking the temperature setting for checking the oven temperature Figure E.1 – Polar coordinate paper – Example
81	Annex F (informative) Approach to calculate the f-factor
82	Annex G (normative) Low-power mode measurements Table G.1 – Step by step instruction for measuring low-power modes
84	Bibliography

Additional information

Status	Definitive
Title	Household electric cooking appliances – Ranges, ovens, steam ovens and grills. Methods for measuring performance
Corrects	BS EN IEC 60350-1:2023
Replaces	BS EN 60350-1:2016+A1:2021
Publisher	BSI
Committee	CPL/59
Pages	86
Publication Date	2023-07-12
ISBN	978 0 539 27733 3
Standard Number	BS EN IEC 60350-1:2023
Identical National Standard Of	EN IEC 60350-1:2023, IEC 60350-1:2023
Descriptors	Electrical equipment, Heating, Degree of cooking, Energy consumption, Cooker rings, Cookers, Performance testing, Electrical household appliances, Dimensions, Dimensional measurement, Hobs, Temperature controllers, Grills (cooking), Cooking appliances, Electricity consumption, Ovens (cooking appliances), Electrically-operated devices, Household equipment, Cleaning, Labels, Colour, Temperature control
ICS Codes	97.040.20 - Cooking ranges, working tables, ovens and similar appliances

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