BS EN 60350-1:2016:2018 Edition
$215.11
Household electric cooking appliances – Ranges, ovens, steam ovens and grills — Methods for measuring performance (IEC 60350-1:2016, modified)
| Published By | Publication Date | Number of Pages |
| BSI | 2018 | 80 |
This part of IEC 60350 specifies methods for measuring the performance of electric cooking ranges, ovens, steam ovens, and grills for household use.
The ovens covered by this standard may be with or without microwave function.
Manufacturers should define the primary cooking function of the appliance – microwave function or thermal heat. The primary cooking function should be 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 should be measured as far as it is possible.
NOTE 1 For measurement of energy consumption and time for heating a load (see 7.4), this standard is furthermore not applicable to:
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microwave combination function;
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ovens with reciprocating trays or turntable;
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small cavity ovens;
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ovens without adjustable temperature control;
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heating functions other than defined in 3.12 to 3.14;
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appliances with only solo steam function (3.15).
NOTE 2 This standard does not apply to
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microwave ovens (IEC 60705),
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portable appliances for cooking, grilling, steaming and similar functions (IEC 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.
This standard does not specify a classification or ranking for performance.
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.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
NOTE 5 Appliances covered by this standard may be built-in or for placing on a working surface or the floor.
NOTE 6 There is no measurement method for the energy consumption for grilling and steam functions available.
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 2 | National foreword |
| 11 | English CONTENTS |
| 15 | FOREWORD |
| 17 | 1 Scope 2 Normative references |
| 18 | 3 Terms and definitions |
| 20 | 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 |
| 21 | 4.6 Cleaning 5 General conditions for the measurement 5.1 Test room 5.2 Electricity supply Figures Figure 1 – Position of the thermocouple for measuring ambient temperature |
| 22 | 5.3 Instrumentation 5.4 Positioning the appliance |
| 23 | 5.5 Preheating 5.6 Setting of controls 5.7 Rounding 6 Dimensions and mass 6.1 Overall dimensions |
| 24 | Figure 2 – Dimensions of appliances |
| 25 | 6.2 Usable internal dimensions and calculated volume 6.2.1 General Figure 3 – Dimensions of built-in appliances |
| 26 | Figure 4 – Usable internal dimensions Figure 5 – Gauge for measuring these dimensions |
| 27 | 6.2.2 Usable height 6.2.3 Usable width 6.2.4 Usable depth 6.2.5 Calculated volume 6.3 Overall internal dimensions and overall volume 6.3.1 General |
| 28 | 6.3.2 Overall height (H) 6.3.3 Overall width (W) 6.3.4 Overall depth (D) 6.3.5 Overall volume of rectangular cavities 6.3.6 Overall volume of non-rectangular cavities 6.4 Dimensions of shelves and steaming accessories 6.5 Dimensions of grill grids 6.6 Dimensions of warming compartments |
| 29 | 6.7 Level of shelf 6.8 Mass of the appliance 7 Ovens and combi steam ovens 7.1 General Figure 6 – Device for checking the level of shelves |
| 30 | 7.2 Preheating the empty oven 7.3 Accuracy of the control |
| 31 | 7.4 Energy consumption and time for heating a load 7.4.1 Purpose 7.4.2 Test load |
| 32 | Figure 7 – Example of a thermocouple for the test of 7.4 |
| 33 | 7.4.3 Measurement |
| 34 | Tables Table 1 – settings |
| 36 | 7.4.4 Evaluation and calculation |
| 37 | 7.4.5 Reporting of test results 7.5 Heat distribution 7.5.1 General 7.5.2 Shortbread |
| 38 | Figure 8 – Shape of the nozzle for extruding pastry |
| 39 | Figure 9 – Position of pastry strips on the baking sheet |
| 40 | 7.5.3 Small cakes Table 2 – Ingredients |
| 44 | Figure 10 – Convex colour sample Figure 11 – Template for the sectioning of small cakes |
| 46 | 7.6 Ability to supply heat 7.6.1 Fatless sponge cake |
| 47 | 7.6.2 Apple pie |
| 48 | 8 Steam ovens and combi steam ovens 8.1 Ability to supply steam 8.1.1 Purpose 8.1.2 Ingredients and steaming accessory |
| 49 | 8.1.3 Procedure |
| 50 | 8.1.4 Assessment |
| 51 | 8.2 Distribution of steam 8.2.1 Purpose 8.2.2 Ingredients, steaming accessories and number of levels 8.2.3 Procedure |
| 52 | 8.2.4 Assessment |
| 54 | 8.3 Determination of the capacity 8.3.1 Purpose 8.3.2 Ingredients 8.3.3 Mass of peas, steaming accessories and number of levels |
| 55 | 8.3.4 Procedure |
| 56 | 8.3.5 Assessment |
| 57 | 8.4 Accuracy of the temperature control Figure 12 – Reference values of cooking time (tref) |
| 58 | 9 Grills 9.1 Purpose 9.2 Grilling area 9.2.1 Purpose 9.2.2 Procedure 9.2.3 Assessment |
| 59 | 9.3 Grilling 9.3.1 Purpose 9.3.2 Ingredients 9.3.3 Procedure 9.3.4 Assessment 10 Warming compartments |
| 60 | 11 Cleaning 11.1 Pyrolytic self-cleaning ovens 11.2 Ovens with catalytic cleaning |
| 61 | 12 Consumption measurement of low power modes |
| 62 | Annexes Annex A (normative) Colour measuring instrument Figure A.1 – Colour measuring instrument |
| 63 | Annex B (normative) Brown shade charts Table B.1 – Classification of shade numbers Table B.2 – Examples for the shade charts |
| 65 | Annex C (informative) Addresses of suppliers C.1 General C.2 Testing ingredients for small cakes Table C.1 – Ingredient specification |
| 66 | C.3 Food mixer |
| 67 | C.4 Lamp for digital measurement systems C.5 Digital measurement system Table C.2 – Food mixer – Revolutions Table C.3 – Mixing time and setting |
| 68 | C.6 Colour measuring instrument C.7 Brick for testing energy consumption of ovens C.8 Steaming basket |
| 69 | Annex D (normative) Description of the test brick D.1 Specification D.2 Supplier and order specification |
| 70 | Figure D.1 – Position of the thermocouples |
| 71 | Annex E (informative) Data and calculation sheet: Energy consumption for heating a load (7.4) |
| 73 | Annex F (normative)Green shade charts Table F.1 – Specification of relevant green shade charts |
| 75 | Annex G (informative) Measurement of the energy consumption of the cooling down period G.1 Purpose G.2 Preliminary measurements Figure G.1 – Phases of energy consumption measurement – Example |
| 76 | G.3 Measuring the energy consumption of the cooling down period |
| 77 | Annex H (informative) Check of applied microwave energy during the measurement according to 7.4 H.1 General H.2 Procedure Figure H.1 – Filament lamp |
| 78 | Annex I (informative) Marking the temperature setting for checking the oven temperature Figure I.1 – Polar coordinate paper – Example |
| 79 | Bibliography |
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