97.040.20 炉灶、工作台、烤箱和类似器具 标准查询与下载

KS B 8108-2020 燃气灶台

Gas cooking tables

OVE EN IEC 60335-2-90/A2:2020 家用和类似用途电器 安全 第 2-90 部分：商用微波炉的特殊要求（IEC 61B/618/CDV）（修正案）（英文版）

Household and similar electrical appliances - Safety - Part 2-90: Particular requirements for commercial microwave ovens (IEC 61B/618/CDV) (Amendment) (english version)

PN-EN IEC 61591-2020-09/A11-2020-12 E 烹饪油烟净化器 性能测量方法

Cooking fume extractors - Methods for measuring performance

T/GDC 72-2020 家用燃气灶具烹饪性能的提鲜评价与分级

基本要求、提鲜要求、提鲜分级、

Freshness evaluation and grading of cooking performance of household gas stoves

ASTM F2519-05(2020) 商用厨房过滤器和抽油机的油脂捕集效率的标准测试方法

1.1 This test method can be used to determine the grease particle capture efficiency of components and systems used in commercial kitchens to capture grease effluent prior to entering the exhaust duct. The results can be used to select a filter system best suited to a particular application. 1.2 This test method is applicable to filter components and systems. The performance information is obtained for new or clean filters and does not include the performance of used or loaded filters. 1.3 The filter can be evaluated with respect to the following (where applicable): 1.3.1 Pressure drop as a function of airflow through the filter (10.3), and 1.3.2 Particulate capture efficiency by particle size (10.4). 1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are for information only. 1.5 This test method may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors

GMKOREA EDS-T-7930-2020 涂料的油雾试验方法（第4版；英语/韩语）

Oil Mist Test Method for Coatings (4th Edition; English/Korean)

T/CAS 449-2020 家用微波炉、烤箱、蒸箱及组合型器具智能水平评价技术规范

本标准规定了家用微波炉、烤箱、蒸箱及组合型器具（以下简称器具）的评价指标体系和功能要求、评价方法、评价规则及等级，并据此评价器具的智能水平。 本标准适用于家用智能微波炉、智能烤箱、智能蒸箱及组合型器具的智能水平评价。

Technical specification for evaluation of intelligent level of household microwave ovens, ovens, steam ovens and combined appliances

DB34/T 3764-2020 商用燃气燃烧器具烟气余热利用节能测试方法

Test method for energy saving of flue gas waste heat utilization of commercial gas burning appliances

OENORM EN 15181-2020 燃气烤炉能耗测量方法

Measuring method of the energy consumption of gas fired ovens

BS EN 60335-2-99:2003+A1:2019 家用和类似用途的电器 安全 商用电动抽油烟机的特殊要求

Household and similar electrical appliances. Safety. Particular requirements for commercial electric hoods

SN EN 15181+A1-2020 燃气烤炉能耗测量方法

Measuring method of the energy consumption of gas fired ovens

PN-EN 15181+A1-2020-10 E 燃气烤炉能耗测量方法

Measuring method of the energy consumption of gas fired ovens

ASTM F1695-20 未燃烧肉鸡性能的标准测试方法

1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance. 1.2 This test method is applicable to gas and electric underfired broilers. 1.3 The underfired broiler can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (see 10.2), 1.3.2 Temperature distribution across the broiling area (see 10.3), 1.3.3 Preheat energy and time (see 10.5), 1.3.4 Pilot energy rate, if applicable (see 10.6), 1.3.5 Cooking energy rate (see 10.7), and 1.3.6 Cooking energy efficiency and production capacity (see 10.8). 1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Test Method for Performance of Underfired Broilers

ASTM F1495-20 组合式烤箱电气或燃气的标准规范

1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low or high temperature steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens. 1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification: This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Specification for Combination Oven Electric or Gas Fired

ASTM F2861-20 标准试验方法提高组合烤箱在各种模式下的性能

1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes. 1.3 The combination oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate and thermostat calibration (10.2). 1.3.2 Preheat energy consumption and time (10.3). 1.3.3 Idle energy rate in convection, steam and combination modes (10.4). 1.3.4 Pilot energy rate (if applicable) (10.5). 1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (Appendix X1) (10.6). 1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7). 1.3.7 Cooking uniformity in combination mode (X1.3). 1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Test Method for Enhanced Performance of Combination Oven in Various Modes

ASTM F2238-20 快速烹饪炉性能的标准测试方法

1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric rapid cook ovens. 1.3 The rapid cook oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (see 10.2), 1.3.2 Preheat energy consumption and time (see 10.3), 1.3.3 Idle energy rate (see 10.4), 1.3.4 Pilot energy rate (if applicable) (see 10.5), and 1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see 10.6). 1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard. 1.5 This test method may involve hazardous materials, operations, and equipment. This test method does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this test method to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Test Method for Performance of Rapid Cook Ovens

ASTM F1361-20 敞口油炸锅性能的标准试验方法

Standard Test Method for Performance of Open Vat Fryers

BS EN 15181:2017+A1:2020 燃气烤炉能耗测量方法

1   Scope This European Standard specifies the method of test for determining the gas energy consumption in gas-fired domestic ovens when they are being used in one or more of the oven cooking modes defined in 3.1. It applies to the gas-fired domestic ovens which are capable of utilizing gases of group H or group E or third family gases , possibly after conversion according to instructions for use. This European Standard applies to these gas-fired domestic ovens, whether they are separate appliances or component parts of domestic cooking appliances. This European Standard also applies to domestic appliances that can utilize gas and/or electrical energy to provide heat for cooking when the ovens are utilizing gas energy to provide heat for cooking, but not when electric energy is used to provide any or all of the heat for cooking in the oven. It is not applicable to: – microwave combination ovens; – small cavities ovens (3.2); – oven cavities not provided with devices to detect and control the temperature for the preparation of food; – cooking modes others than defined in 3.1.1 and 3.1.2; – ovens connected to a chimney in which the gas energy for cooking provides, by desi...

Measuring method of the energy consumption of gas fired ovens

T/GDC 63-2020 家用燃气灶具烹饪性能的生香评价与分级

基本要求、生香要求、生香分级、评价方法

Aroma evaluation and classification of cooking performance of household gas stoves

UL 923-2020 微波烹饪用具

UL Standard for Safety Microwave Cooking Appliances (Seventh Edition; Reprint with Revisions Through and Including July 19@ 2017)