97.040.20 炉灶、工作台、烤箱和类似器具 标准查询与下载

ASTM F1275-14(2020) 格栅性能的标准测试方法

1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity. 1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles. 1.3 The griddle can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2), 1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3), 1.3.3 Preheat energy and time (10.4), 1.3.4 Idle energy rate (10.5), 1.3.5 Pilot energy rate (10.6), 1.3.6 Cooking energy rate and efficiency (10.7), and 1.3.7 Production capacity and cooking surface temperature recovery time (10.7). 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 Griddles

EN IEC 61591:2020 烹饪油烟净化器 性能测量方法

IEC 61591:2019 applies to cooking fume extractors incorporating a fan for the recirculation or extraction mode situated in a household kitchen. It can also be used for cooking fume extractors where the fan is mounted separately from the appliance, but controlled by the appliance when the fan is defined in the technical documentation (e.g. name plate data) and instructions for installation. This document deals also with down-draft systems arranged beside, behind or under the cooking appliance. This document defines the main performance characteristics of these appliances, which 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 that are in accordance with IEC 60335-1 and IEC 60335-2-31. This second edition cancels and replaces the first edition published in 1997, Amendment 1:2005 and Amendment 2:2010. This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition: a) new subclause about instruments and measurements (see 6.6); b) new procedure for measuring the fluid dynamic efficiency (FDE), which follows the CENELEC proposal in principle; c) revised procedure for determining the odour reduction for cooking fume extractors in recirculation mode (see Clause 12); d) modification to the measurement of the effectiveness of the lighting system (see Clause 11); e) clearer procedure to measure the grease absorption (see Clause 13);

Cooking fume extractors - Methods for measuring performance

ASTM F1784-97(2020) 面食炊具性能的标准测试方法

1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity. 1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat. 1.3 The pasta cooker can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (11.2), 1.3.2 Water-boil efficiency (11.3), 1.3.3 Preheat energy consumption, time, and rate (11.4), 1.3.4 Idle/simmer (11.5), 1.3.5 Pilot energy rate (11.6), and 1.3.6 Pasta cooking preparation (11.7). 1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker. 1.5 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. 1.6 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. 1.7 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 a Pasta Cooker

ASTM F2202-02(2020) 缓慢烹饪/保持烘箱和热食品柜的标准规范

1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets. 1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only. 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 Slow Cook/Hold Ovens and Hot Food Holding Cabinets

ASTM F1787-98(2020) 旋转烤架性能的标准测试方法

1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance. 1.2 This test method is applicable to thermostaticallycontrolled gas and electric rotisserie ovens designed for batch cooking. 1.3 The rotisserie oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2), 1.3.2 Preheat energy and time (10.4), 1.3.3 Idle energy rate (10.5), 1.3.4 Pilot energy rate, if applicable (10.6), 1.3.5 Cooking energy efficiency and production capacity (10.9), and 1.3.6 Holding energy rate and product shrinkage (optional, 10.10), 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 Rotisserie Ovens

ASTM F2237-03(2020) 直立过度烧肉的性能的标准试验方法

1.1 This test method evaluates the energy consumption and cooking performance of overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption. 1.2 This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers). 1.3 The overfired broiler can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (see 10.2), 1.3.2 Temperature uniformity of the broiler cavity (see 10.3), 1.3.3 Preheat energy consumption and time (see 10.4), 1.3.4 Pilot energy rate (if applicable) (see 10.5), 1.3.5 Idle energy rate (see 10.6), and 1.3.6 Cooking energy efficiency and production capacity (see 10.7). 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 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 Performance of Upright Overfired Broilers

T/GDJD 004-2020 燃气烤箱灶通用技术要求

本标准规定了燃气烤箱灶的术语和定义、产品分类、要求、试验方法、检验规则、标志、包装、运输和贮存。 本标准适用于以燃气为能源的燃气烤箱灶

General technical requirements for gas oven stoves

T/GDJD 003-2020 空气炸电烤箱通用技术条件

本标准规定了家用和类似用途便携式空气炸电烤箱的术语、产品分类与型号命名、要求、试验方法、检验规则、标志、包装、运输及贮存。

General technical requirements for air-fried electric oven

T/ZZB 1575-2020 蒸烤一体机

本标准规定了蒸烤一体机的术语和定义、产品分类、基本要求、技术要求、试验方法、检验规则、标志、包装、运输、贮存及质量承诺。 本标准适用于家用及类似用途的单相额定电压不超过250 V、其它类型额定电压不超过480 V的蒸烤一体机。

Combi steam oven

EN 484:2019/AC:2020 专用液化石油气器具规范.包括室外用配套烤架的独立烤盘 包含修改件AC,2020

This document specifies constructional and performance characteristics, safety specifications and rational use of energy, relevant test methods and marking of independent stoves, side burners, covered burners, open burners, griddles, radiant grills, burning liquefied petroleum gas, referred to in the body of the text as "appliances". This document covers appliances, used outdoors and operating with the gases of the third family according to EN 437:2018. Appliances used in leisure vehicles and boats are outside the field of application of this standard. Independent stove burners, whose nominal heat input is below 1,16 kW, griddles and radiant grills, are not subject to any special requirement concerning the rational use of energy due to their low rate and their use for short periods of time. This document does not state all requirements for appliances of other nature incorporating a stove (for example barbecues are not covered by this standard but a side burner of a barbecue is covered by this standard). This document does not cover regulators that are used with those appliances.

Specification for dedicated liquefied petroleum gas appliances - Independent stoves, including those incorporating a grill for outdoor use

T/CIAA 004-2020 家用抗菌不锈钢水槽

本标准规定了家用抗菌不锈钢水槽的相关术语、定义、技术要求、检测方法、检验规则、标志、包装、运输、储存等内容。

House hold antibacterial stainless steel sink

BS 6173:2020 安装和维护用于所有类型餐饮场所（第二和第三家庭燃气）的燃气餐饮器具 规格

What is BS 6173  - Installation and maintenance of gas-fired catering appliances about?   BS 6173 is a British Standard that covers the safe installation, servicing and maintenance of new and previously-used gas-fired commercial catering appliances that burn 2nd or 3rd family gases (i.e. natural gas and LPG respectively). Adopting specifications in compliance with BS 6173 can help catering establishments improve monitoring and equipment testing systems.   BS 6173 specifies requirements for the installation, servicing, and maintenance of new and previously- used gas-fired catering appliances used in catering establishments, burning 2nd or 3rd family gases.    

Installation and maintenance of gas fired catering appliances for use in all types of catering establishments (2nd and 3rd family gases). Specification

T/GDEACC 25-2020 家用和类似用途电蒸汽烤箱

本标准规定了家用及类似用途电蒸汽烤箱的术语和定义、分类及命名、要求、试验方法、检验规则、标志、包装、运输及贮存的要求。 本标准适用于单相额定电压不超过 250 V 的家用及类似用途电蒸汽烤箱。  本标准不适用于商业用途的电蒸汽烤箱。 本标准在电蒸汽烤箱的待机及关机功耗、蒸汽发生时间、蒸汽负载升温速度、蒸汽持续工作时间、蒸汽均匀性、密封性、蒸汽和烧烤煮食性能等产品的独特性能做了要求

Household and similar electric steam ovens

T/GDEACC 26-2020 家用和类似用途嵌入式电烤箱能效限定值

本标准规定了家用和类似用途嵌入式电烤箱的能效等级、能效限定值、节能评价值、试验方法和检验规则。 本标准适用于家用和类似用途具有烘烤和烧烤功能的，额定电压不超过250V的电烤箱，以及具有蒸汽辅助加湿功能的电烤箱。 本标准不适用于商用电烤箱、工业用电烤箱以及有效容积小于30L的电烤箱。

Allowable values of energy efficiency for household and similar built-in electric ovens

T/GDEACC 27-2020 家用和类似用途嵌入式电烤箱烹饪性能评价

本标准规定了家用和类似用途嵌入式电烤箱的烹饪性能评价。 本标准适用于家用和类似用途具有烘烤和烧烤功能的，额定电压不超过250V的电烤箱，以及具有蒸汽辅助加湿功能的电烤箱。 本标准不适用于商用电烤箱、工业用电烤箱以及有效容积小于30L的电烤箱。 本标准主要通过酥油饼干、苹果派、海绵蛋糕、面包等载体所达到的评分要求对家用和类似用途嵌入式电烤箱的烹饪性能是否达标进行评价

Evaluation of the cooking performance of built-in electric ovens for household and similar purposes

IEC 60335-2-25:2020 RLV 家用和类似用途电器.安全.第2-25部分:包括组合式微波炉在内的微波炉的特殊要求

Household and similar electrical appliances - Safety - Part 2-25: Particular requirements for microwave ovens, including combination microwave ovens

IEC 60335-2-25:2020 家用和类似用途电器 安全 第2-25部分 微波炉（包括组合式）的详细要求 微波炉

Household and similar electrical appliances - Safety - Part 2-25: Particular requirements for microwave ovens, including combination microwave ovens

KS C IEC 60335-2-36-2019 家用和类似用途电器的安全第2-36部分:商用电灶具 烤箱 炉灶和灶具的特殊要求

Household and similar electrical appliances — Safety — Part 2-36: Particular requirements for commercial electric cooking ranges, ovens, hobs and hob elements

T/EAMA 2-2019 远红外辐热式无烟烧烤机

5 技术要求 5.1 外观 烧烤机的外观质量应符合下列要求： a) 外表面应平整光洁，无尖角锐边、毛刺等缺陷； b) 涂漆件表面漆膜应色泽均匀，无明显的流漆、斑痕、橘皮、底漆外漏、裂纹和剥落等缺陷； c) 微晶玻璃正面表面、磨边端面、操作区域反面、反面打胶区和传感器区域应无擦拭不掉的脏污。 5.2 输入功率和电流 烧烤机的额定输入功率和电流应符合GB 4706.22的规定。 5.3 红外波长 烧烤机的红外波长应符合GB/T 7287的规定。 5.4 油烟净化 额定处理风量下，静电式油烟净化设备的本体阻力应小于 300 Pa，出口油烟浓度应小于 2 mg/m3，烧烤机油烟去除效率应不小于 85%。 5.5 微晶玻璃密度 微晶玻璃密度应符合 GB/T 5432 的要求。 5.6 微晶玻璃耐冷热冲击性 经800 ℃三次冷热冲击循环，微晶面板应无破损或爆裂。 5.7 微晶玻璃机械强度 微晶玻璃机械强度性能应符合QB/T 1236—2008中第5.16条的规定。 5.8 加热单元 加热单元应符合GB/T 10644的要求。 5.9 稳定性和机械危险 烧烤机的稳定性和机械危险防护应符合下列要求： a) 烧烤机应具有足够的稳定性，在放置或使用过程中应不会倾翻； b) 装有轮子等可移动装置的烧烤机应配备有效的锁定装置； c) 烧烤机运动部件的放置或封盖应在正常使用中对人身伤害提供充分的防护。 5.10 结构 对烧烤机结构的要求应符合 GB 4706.22 的规定。 5.11 元件 对烧烤机元件的要求应符合 GB 4706.22 的规定。 5.12 安全性能 烧烤机安全性能中的下列性能应符合GB 4706.1和GB 4706.22的规定： a) 对触及带电部件的防护； b) 发热； c) 工作温度下的泄漏电流和电气强度； d) 电源连接和外部软线。 烧烤机安全性能中的下列性能应符合HJ/T 62的规定： e) 静电式油烟净化单元接地电阻； f) 静电式油烟净化单元板极间绝缘电阻。 5.13 接地措施和标志 烧烤机的接地措施和标志应符合GB 4706.1的要求，其接地电阻应不大于0.1Ω 。 6 试验方法 6.1 外观 目测手触等感官检查。 6.2 输入功率和电流 按GB 4706.22—2008中第10条规定的方法。 6.3 红外波长 按GB/T 7287—2008中第18条和第20条规定的方法。 6.4 油烟净化 按 HJ/T 62 规定的方法。 6.5 微晶玻璃密度 按GB/T 5432规定的方法。 6.6 微晶玻璃耐冷热冲击性 将微晶面板置于 800 ℃±10 ℃高温环境中，达到热平衡（约 30 min）后，取出并迅速投入常温水。此作为一个循环，试验进行 3 个循环。 6.7 微晶玻璃机械强度 按QB/T 1236—2008中第6.17.1条规定的方法。 6.8 加热单元 按GB/T 10644—2008中第6.12条规定的方法。 6.9 稳定性和机械危险 按GB 4706.22—2008中第20条规定的方法。 6.10 结构 按 GB 4706.22—2008 中第 22 条规定的方法。 6.11 元件 按 GB 4706.22—2008 中第 24 条规定的方法。 6.12 安全性能 下列性能检测按GB 4706.1和GB 4706.22规定的方法： a)对触及带电部件的防护； b)发热； c)工作温度下的泄漏电流和电气强度； d)电源连接和外部软线。 下列性能检测按HJ/T 62规定的方法： e)静电式油烟净化单元接地电阻； f)静电式油烟净化单元板极间绝缘电阻。 6.13 接地措施和标志 标志按GB 4706.1—2005中第7条规定的方法。 接地措施按GB 4706.1—2005中第27条规定的方法。

The far-infrared radiation thermal smokeless roaster

KS C IEC 60335-2-90-2019 家用和类似电器 - 安全 - 第2-90部分:商业微波炉的特殊要求

Household and similar electrical appliances —Safety — Part 2-90: Particular requirements for commercial microwave ovens