97.040.20 炉灶、工作台、烤箱和类似器具 标准查询与下载

T/SZCX 002-2018 集成灶产品技术规范

本标准规定了1.范围、2.规范性引用文件、3.术语和定义、4.技术要求(包括4.1 燃气安全及性能、4.2 集成灶结构和材料、4.3 电磁兼容、4.4 电器性能、4.5 电气安全性能要求及试验方法)、5 试验方法、6.标志、包装、运输和贮存。

Techincal specification for Integration cooking appliances

T/ZZB 0477-2018 环保型家用整体厨柜

本标准规定了环保型家用整体厨柜的术语和定义、产品分类、基本要求、规格尺寸、技术要求、试验条件、试验方法、检验规则、安装、标志、包装、运输、贮存以及质量承诺。 本标准适用于家用及类似用途的整体厨柜。

Environment-friendly household integrated kitchen cabinet

IEC 60335-2-31:2012+AMD1:2016+AMD2:2018 CSV 家用和类似用途电器的安全第2-31部分:抽油烟机和其他油烟机的特殊要求

Household and similar electrical appliances - Safety - Part 2-31: Particular requirements for range hoods and other cooking fume extractors

DIN 18866:2018 大型厨房设备. 对流式烤箱和蒸煮设备. 要求和试验

This standard contains requirement for design and function of convection ovens and convection steamers for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18866:2003-06 this standard were reviewed and requirements for the hygiene integrated.

Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing

BS ISO 19867-1:2018 清洁炉灶和清洁的烹饪溶液 统一的实验室测试协议 排放和性能、安全性和耐用性的标准测试序列

1   Scope This document is applicable to cookstoves used primarily for cooking or water heating in domestic, small-scale enterprise, and institutional applications, typically with firepower less than 20 kW and cooking vessel volume less than 150 l, excluding cookstoves used primarily for space heating . For solar cookstoves , the provisions of this document are applicable only for evaluating cooking power , safety , and durability . Solar cookstoves have zero on-site emissions, and their cooking power can be determined according to ASAE S 580.1. This document does not cover electric stoves. Safety evaluation of electric stoves can be found in IEC 60335‑2‑6 [ 62 ] . This document specifies laboratory measurement and evaluation methods for a) particulate and gaseous air pollutant emissions, b) energy efficiency, c) safety , and d) durability of cookstoves . This document does not includ...

Clean cookstoves and clean cooking solutions. Harmonized laboratory test protocols - Standard test sequence for emissions and performance, safety and durability

DIN 18876:2018 商用厨房设备 便携式非集成油/脂肪过滤装置 要求和测试

This standard contains requirement for design and function of portable and non-integrated oil/fat filtration appliances for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature.

Equipment for commercial kitchens - Portable non-integrated oil-/fat- filter appliances - Requirements and testing

ISO 19867-1:2018 清洁炉灶和清洁烹饪溶液.协调实验室试验规程.第1部分：排放和性能、安全性和耐久性的标准试验顺序

This document is applicable to cookstoves used primarily for cooking or water heating in domestic, small-scale enterprise, and institutional applications, typically with firepower less than 20 kW and cooking vessel volume less than 150 l, excluding cookstoves used primarily for space heating. For solar cookstoves, the provisions of this document are applicable only for evaluating cooking power, safety, and durability. Solar cookstoves have zero on-site emissions, and their cooking power can be determined according to ASAE S 580.1. This document does not cover electric stoves. Safety evaluation of electric stoves can be found in IEC 60335-2-6[62]. This document specifies laboratory measurement and evaluation methods for a) particulate and gaseous air pollutant emissions, c) safety, and b) energy efficiency, d) durability of cookstoves. This document does not include evaluation of off-gassing from manufacturing oils, coatings, adhesives, and other materials (which can be found in ISO 10377 and ISO 14159). This document does not include evaluation of safety for cookstoves designed to burn a liquid and/or gaseous fuel, such as LPG (liquefied petroleum gas), alcohol, plant oil, kerosene, etc. Safety evaluation of gas-fuelled cookstoves can be found in ISO 23550 and ISO 23551 (all parts). This document does not include durability evaluation of rechargeable batteries in fan-assisted cookstoves. This document provides a standard test sequence to establish international comparability in measurement of cookstove emissions and efficiency. Guidelines for reporting results from the laboratory measurement and evaluation methods are described. For cookstoves used in applications covered by additional requirements (e.g., local air quality and safety regulations), additional test conditions and special evaluation methods may apply.

Clean cookstoves and clean cooking solutions - Harmonized laboratory test protocols - Part 1: Standard test sequence for emissions and performance, safety and durability

IEC 60705:2010/AMD2:2018 修改件2.家用微波炉.性能测量方法

Amendment 2 - Household microwave ovens - Methods for measuring performance

QB/T 5263-2018 家用和类似用途微波炉

本标准规定了家用和类似用途微波炉的术语和定义、产品分类与型号命名、要求、试验方法、检验规则和标志、包装、运输、贮存。 本标准适用于额定电压不超过250 V的家用和类似用途微波炉。

Household and similar microwave ovens

QB/T 5264-2018 上开式球形微波炉

本标准规定了上开式球形微波炉(以下简称“球形微波炉”)的术语和定义、分类和型号命名、要求、试验方法、检验规则、标志、包装、运输、贮存等。 本标准适用于家用和类似用途上开式球形微波炉。

Upper sphere microwave oven

T/ZZB 0328-2018 电磁灶用微晶面板

本标准规定了电磁灶用微晶面板（以下简称微晶面板）的术语和定义、产品分类、基本要求、技术要求、试验方法、检验规则和标志、包装、运输、贮存和质量承诺。 本标准适用于家用或类似用途电磁灶。

The glass-ceramic plate for induction cooker

ASTM F2380-18 输送带烤架性能的标准测试方法

1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption. 1.2 This test method is applicable to gas and electric conveyor toasters. 1.3 The conveyor toaster can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate and preheat temperature profile (10.2), 1.3.2 Preheat energy consumption and time (10.3), 1.3.3 Idle energy rate (10.4), 1.3.4 Pilot energy rate (if applicable, 10.5), 1.3.5 Cooking energy rate (10.8), and 1.3.6 Production capacity (10.8). 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 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 Conveyor Toasters

ASTM F1484-18 蒸汽炊具性能的标准测试方法

1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption. 1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable): 1.2.1 Maximum energy input rate (see 10.2). 1.2.2 Preheat energy consumption and duration (see 10.3). 1.2.3 Idle energy rate (see 10.5). 1.2.4 Pilot energy rate (see 10.6). 1.2.5 Frozen green pea cooking energy efficiency (see 10.8). 1.2.6 Frozen green pea production capacity (see 10.8). 1.2.7 Whole potato cooking energy efficiency (see 10.9). 1.2.8 Whole potato production capacity (see 10.9). 1.2.9 Water consumption (see 10.7, 10.9, and 10.10). 1.2.10 Condensate temperature (see 10.8 and 10.9). 1.2.11 Cooking uniformity (see 10.11). 1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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. 1.5 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 Methods for Performance of Steam Cookers

ASTM F2093-18 机架式烘箱性能的标准试验方法

1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance. 1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens. 1.3 The rack oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2), 1.3.2 Thermostat calibration (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, if applicable (10.6), 1.3.6 White sheet cake browning (10.7), and 1.3.7 Steam performance (10.8), and 1.3.8 Baking energy efficiency and production capacity (10.9). 1.4 The values stated in inch-pound units are to be regarded as 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 Rack Ovens

DIN 18871-4:2018 商用厨房设备.热设备.第4部分:面条机.要求和试验

This standard contains requirement for design and function of Noodle cookers for use in professional kitchens, including the testing, technical safety and hygienic characteristic feature. Against DIN 18871-4:2005-01 the standard was updated.

Equipment for commercial kitchens - Thermal equipment - Part 4: Noodle cookers - Requirements and testing

ANSI/ASTM F2380:2018 传送带烤面包机性能的标准测试方法

Standard Test Method for Performance of Conveyor Toasters

EN 60350-2:2018 家用电器 第2部分：炉灶 性能测量方法

IEC 60350-2:2017(E) defines methods for measuring the performance of electric hobs for household use. Appliances covered by this document can be built-in or designed to be placed on a work surface. The hob can also be a part of a cooking range. This document does not apply to portable appliances for cooking, grilling and similar functions (see IEC 61817). This document defines the main performance characteristics of hobs 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 edition includes the following significant technical changes with respect to the previous edition: a) terms and definitions revised and new definitions added (see 3); b) following the new market trend, requirements related to so-called flexible and free induction zones - in this document named as cooking areas - are added; c) specification for standardized and alternative cookware is introduced (see 5.6); d) measurement procedure reflecting a household-like cooking process for measuring the energy consumption is introduced (see Clause 7 and Annex A); e) revision of measurement procedure for determining the accuracy of control (see Clause 8); f) new reproducible measurement procedure for assessing the heat distribution (see Clause 9); g) additional requirements (according to IEC 62301:2011) on how to measure low-power modes.

Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance

DIN EN 60335-2-6 Berichtigung 1:2018 家用和类似用途电器. 安全性. 第2 - 6部分：固定式炉灶、炉灶、烤炉和类似器具的特殊要求(IEC 60335 - 2 - 6:2014，修改)；德文版本EN 60335-2-6:2015；勘误表1

This standard deals with the safety of starionary electric cooking ranges, hobs, ovens and similar appliances for household use, their rated voltage being not more than 250 V for single-phase appliances connected between one phase and neutral, and 480 V for other appliances.

Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances (IEC 60335-2-6:2014, modified); German version EN 60335-2-6:2015; Corrigendum1

T/CAGDE 004-2017 家用燃气灶

气密性 、热负荷、熄火保护装置、电点火装置、耐用性能、外观、能效要求 、干烟气要求 、安全要求、结构要求、整机环境可靠性要求。选择性满足环保材料使用要求、可回收、可再生利用要求、绿色报告要求。

Domestic gas stove

ASTM F1217-17 蒸煮器的标准规范

1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook. 1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only. 1.3 This standard 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. 1.4 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 Cooker, Steam