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eLibrary > BS EN IEC 60350-1:2023 - TC Tracked Changes. Household electric cooking appliances - Ranges, ovens, steam ovens and grills. Methods for measuring performance >

BS EN IEC 60350-1:2023 - TC Tracked Changes. Household electric cooking appliances - Ranges, ovens, steam ovens and grills. Methods for measuring performance, 2023

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BS EN IEC 60350-1:2023 - TC Tracked Changes. Household electric cooking appliances - Ranges, ovens, steam ovens and grills. Methods for measuring performance, 2023

30474444
A-30439054 [Go to Page]
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Annex ZA (normative)Normative references to international publicationswith their corresponding European publications
Blank Page [Go to Page]
English [Go to Page]
CONTENTS
FOREWORD
1 Scope
2 Normative references
3 Terms and definitions
4 List of measurements [Go to Page]
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
5 General conditions for the measurement [Go to Page]
5.1 Test room
5.2 Electricity supply
5.3 Instrumentation
Figures [Go to Page]
Figure 1 – Position of the thermocouple for measuring ambient temperature
5.4 Positioning the appliance
Tables [Go to Page]
Table 1 – Instruments
Table 2 – Measurements
5.5 Preheating
5.6 Setting of controls
5.7 Rounding
6 Dimensions and mass [Go to Page]
6.1 Overall dimensions
Figure 2 – Dimensions of appliances
6.2 Internal dimensions and calculated volume
Figure 3 – Dimensions of built-in appliances
Figure 4 – Internal dimensions
Figure 5 – Gauge for measuring these dimensions
6.3 Overall internal dimensions and overall volume
6.4 Dimensions of shelves and steaming accessories
6.5 Dimensions of grill grids
6.6 Dimensions of warming compartments
6.7 Mass of the appliance
7 Preheating and accuracy [Go to Page]
7.1 Purpose
7.2 Test setup
Figure 6 – Examples for determining the entire area and usable area of a grill grid
7.3 Preheating the empty oven
7.4 Accuracy of the control
8 Energy consumption and time for heating a load [Go to Page]
8.1 Purpose
8.2 Symbols and abbreviations
Table 3 – Symbols
8.3 Test load
Figure 7 – Example of a thermocouple
8.4 Measurement
Figure 8 – Entire process of measurement
Figure 9 – Installation observer thermocouple
Figure 10 – Vertical installation of the observer thermocouple
Figure 11 – Horizontal installation of the observer thermocouple
Table 4 – Temperature rise for three settings
8.5 Calculation
Figure 12 – Example – average temperature rise for a heating function
Figure 13 – Examples – set temperature reached
Figure 14 – Example – set temperature not reached
8.6 Acceptance verification of the test results
8.7 Final electric energy consumption
8.8 Time for heating a load
8.9 Reporting of test results
9 Cooking tests [Go to Page]
9.1 General
9.2 Heat distribution
Figure 15 – Shape of the nozzle for extruding pastry
Figure 16 – Position of pastry strips on the baking tray
Table 5 – Ingredients
Figure 17 – Template for the sectioning of small cakes
9.3 Ability to supply heat
10 Steam ovens and combi steam ovens [Go to Page]
10.1 Ability to supply steam
10.2 Distribution of steam
10.3 Determination of the capacity
Figure 18 – Reference values of cooking time (tref)
10.4 Accuracy of the temperature control
11 Effective grilling area [Go to Page]
11.1 Purpose
11.2 Ingredients
11.3 Preparation
11.4 Procedure
11.5 Assessment
Figure 19 – Determining the assessable area of a slice of toast – Example
12 Warming compartments
13 Cleaning [Go to Page]
13.1 Pyrolytic self-cleaning ovens
13.2 Ovens with catalytic cleaning
14 Consumption measurement of low-power modes [Go to Page]
14.1 Purpose and combination of appliances
14.2 Measurement
Annexes [Go to Page]
Annex A (normative) Colour measuring instrument
Figure A.1 – Colour measuring instrument
Annex B (informative) Addresses of suppliers [Go to Page]
B.1 General
B.2 Testing ingredients for small cakes
Table B.1 – Ingredient specification [Go to Page]
B.3 Food mixer
Table B.2 – Food mixer – revolutions per minute
Table B.3 – Mixing time and setting [Go to Page]
B.4 Colour measuring instrument
B.5 Steaming basket
Annex C (normative) Description of the test brick [Go to Page]
C.1 Specification
C.2 Supplier and order specification
Figure C.1 – Position of the thermocouples
Annex D (informative) Check of applied microwave energy during the measurement according to Clause 8 [Go to Page]
D.1 General
D.2 Procedure
Figure D.1 – Filament lamp
Annex E (informative) Marking the temperature setting for checking the oven temperature
Figure E.1 – Polar coordinate paper – Example
Annex F (informative) Approach to calculate the f-factor
Annex G (normative) Low-power mode measurements
Table G.1 – Step by step instruction for measuring low-power modes
Bibliography [Go to Page]

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BS EN IEC 60350-1:2023 - TC Tracked Changes. Household electric cooking appliances - Ranges, ovens, steam ovens and grills. Methods for measuring performance, 2023

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