97.040.20 炉灶、工作台、烤箱和类似器具 标准查询与下载

ASTM B915-01(2017) 自清洁烤箱涂层静态耐热性的标准测试方法

1.1 This test method covers the procedure for the qualitative and quantitative evaluation of static heat effects on porcelain enamel coatings. 1.2 This test method is adaptable to various temperatures and times, since the requirements in the porcelain enameling industry differ between manufacturers. 1.3 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 and health 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 Test Method for Measuring Static Heat Resistance of Self-Cleaning Oven Coating

IEC 60335-2-47:2002/AMD2:2017 修改件2.家用和类似用途电器.安全.第2-47部分:商用电煮锅的特殊要求

Amendment 2 - Household and similar electrical appliances - Safety - Part 2-47: Particular requirements for commercial electric boiling pans

IEC 60335-2-47:2002+AMD1:2008+AMD2:2017 CSV 家用和类似用途电器的安全第2-47部分:商用电煮锅的特殊要求

Household and similar electrical appliances - Safety - Part 2-47: Particular requirements for commercial electric boiling pans

ASTM F1817-17 传送带性能的标准试验方法

Standard Test Method for Performance of Conveyor Ovens

ASTM F2800-11(2017) 烹饪用具循环罩系统标准规范

1.1 This specification covers the requirements of recirculating systems rated 600 volts or less and intended for indoor use with integral and non-integral recirculating systems and for installation in commercial establishments using electric commercial cooking appliances for the preparation of food. 1.2 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 Recirculating Hood System for Cooking Appliances

IEC 60335-2-36:2017 家用和类似用途电器.安全性.第2-36部分:商用电烹饪炉灶、烤箱、烤架和烤架部件的特殊要求

This clause of Part 1 is replaced by the following. This International Standard deals with the safety of electrically operated commercial cooking and baking ranges, ovens, hobs, hob elements and similar appliances not intended for household and similar 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. NOTE 101 These appliances are used for the commercial processing of food, for example in kitchens of restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc. The electrical part of appliances making use of other forms of energy is also within the scope of this standard. As far as is practicable, this standard deals with the common hazards presented by these types of appliances. NOTE 102 Attention is drawn to the fact that For appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be necessary; In many countries additional requirements are specified by the national health authorities, the national authorities responsible for the protection of labour, the national water supply authorities and similar authorities. NOTE 103 This standard does not apply to; appliances designed exclusively for industrial purposes; appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas); appliances for continuous mass production of food; steam cookers, forced and steam convection ovens (IEC 60335-2-42); hot cupboards (IEC 60335-2-49); microwave ovens (IEC 60335-2-90).

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

IEC 60335-2-47:2017 家用和类似用途电器.安全性.第2-47部分:商用电煮锅的特殊要求

This clause of Part 1 is replaced by the following. This International Standard deals with the safety of electrically operated commercial boiling pans not intended for household and similar 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. NOTE 101 These appliances are used for commercial processing of food, for example in kitchens of restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc. The electrical part of appliances making use of other forms of energy is also within the scope of this standard. As far as is practicable, this standard deals with the common hazards presented by these types of appliances. NOTE 102 Attention is drawn to the fact that for appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be necessary; in many countries additional requirements are specified by the national health authorities, the national authorities responsible for the protection of labour, the national water supply authorities and similar authorities; in many countries additional requirements are specified for pressure appliances. NOTE 103 This standard does not apply to; appliances designed exclusively for industrial purposes; appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas); continuous process appliances for the continuous mass production of food.

Household and similar electrical appliances - Safety - Part 2-47: Particular requirements for commercial electric boiling pans

BS EN 15181:2017 燃气炉灶耗能测量方法

Measuring method of the energy consumption of gas fired ovens

IEC 60335-2-38:2002+AMD1:2008+AMD2:2017 CSV 家用和类似用途电器.安全.第2-38部分:商用电烤架和电烤架的特殊要求

Household and similar electrical appliances - Safety - Part 2-38: Particular requirements for commercial electric griddles and griddle grills

EN 15181:2017 燃气炉具的能源消耗测量方式

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, 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. and 3.; - ovens connected to a chimney in which the gas energy for cooking provides, by design, also space and/or water heating; - appliances designed for use with gases of the third family only. This European Standard is concerned neither with safety nor with overall performance requirements.

Measuring method of the energy consumption of gas fired ovens

IEC 60335-2-38:2002/AMD2:2017 家用和类似用途电器.安全性.第2-38部分:商用电烤盘和烤架的特殊要求.修改件2

Household and similar electrical appliances - Safety - Part 2-38: Particular requirements for commercial electric griddles and griddle grills; Amendment 2

IEC 60335-2-38:2017 家用和类似用途电器. 安全. 第2-38部分: 商用单双面电热铛的详细要求

This clause of Part 1 is replaced by the following. This International Standard deals with the safety of electrically operated commercial griddles and griddle grills not intended for household use and similar 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. NOTE 101 These appliances are used for the commercial processing of food, for example in kitchens of restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc. The electrical part of appliances making use of other forms of energy is also within the scope of this standard. As far as is practicable, this standard deals with the common hazards presented by these types of appliances. NOTE 102 Attention is drawn to the fact that for appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be necessary; in many countries additional requirements are specified by the national health authorities, the national authorities responsible for the protection of labour, the national water supply authorities and similar authorities. NOTE 103 This standard does not apply to; appliances designed exclusively for industrial purposes; appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas); appliances for continuous process appliances for the mass production of food; grillers and toasters (IEC 60335-2-48); appliances incorporating induction heating sources.

Household and similar electrical appliances - Safety - Part 2-38: Particular requirements for commercial electric griddles and griddle grills

GOST 34262.2.2-2017 家用燃气烹饪器具. 第2部分: 具有强制对流烤炉和/或烤架的器具的能量的合理使用

Domestic gas cooking appliances. Part 2-2. Rational use of energy of the appliances having forced-convection ovens and/or grills

GOST 34262.1.2-2017 家用燃气烹饪器具. 第2部分: 具有强制对流烤炉和/或烤架的器具的安全性

Domestic gas cooking appliances. Part 1-2. Safety of the appliances having forced-convection ovens and/or grills

ASTM F2861-17 不同模式下组合炉增强性能的标准试验方法

5.1 The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure that all test results are determined at the same temperature. 5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the combination oven can be ready for operation. 5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. 5.4 Cooking-energy efficiency is a precise indicator of combination oven energy performance under various operating conditions. This information enables the food service operator to consider energy performance when selecting a combination oven. 5.5 Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements. 5.6 Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation. 5.7 Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes. 5.8 Cooking uniformity provides information regarding the combination oven’s ability to cook food at the same rate throughout the oven compartment. 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-ene......

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

ASTM F2474-17 商业厨房通风/器具系统空间热增益性能的标准试验方法

5.1 Heat Gain to Space—This test method determines the heat gain to the space from a hood/appliance system. Note 2: To maintain a constant temperature in the conditioned space, this heat gain must be matched by space cooling. The space sensible cooling load, in tons, then equals the heat gain in Btu/h divided by the conversion factor of 12 000 Btu/h (3.412 W) per ton of cooling. Appliance heat gain data can be used for sizing air conditioning systems. Details of load calculation procedures can be found in ASHRAE, see Ref (1) and Ref (2)5. The calculation of associated cooling loads from heat gains to the test space at various flow rates can be used along with other information by heating, ventilation, air conditioning (HVAC), and exhaust system designers to achieve energy-conservative, integrated kitchen ventilation system designs. 5.2 Parametric Studies:  5.2.1 This test method also can be used to conduct parametric studies of alternative configurations of hoods, appliances, and replacement air systems. In general, these studies are conducted by holding constant all configuration and operational variables except the variable of interest. This test method, therefore, can be used to evaluate the following: 5.2.1.1 The overall system performance with various appliances, while holding the hood and replacement air system characteristics constant. 5.2.2 Entire hoods or characteristics of a single hood, such as end panels, can be varied with appliances and replacement air constant. 5.2.3 Replacement air characteristics, such as makeup air location, direction, and volume, can be varied with constant appliance and hood variables. 1.1 This test method covers the determination of appliance heat gain to space derived from the measurement and calculation of appliance energy consumption, energy exhausted, and energy to food, based on a system energy balance, parametric evaluation of operational or design variations in appliances, hoods, or replacement air configurations. 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 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 and health practices and determine the applicability of regulatory limitations prior to use.

Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems

ASTM E3087-17 测量家用抽油烟机捕集效率的标准试验方法

5.1 Cooking can be one of the most polluting activities commonly and regularly occurring in residential environments. Capturing airborne cooking contaminants before they can mix with the indoor air is a critical indoor air quality control method. 5.2 Range hoods are used in homes to remove cooking-generated contaminants above cooking surfaces before they mix with air in the rest of the house. This test method is used to measure the capture efficiency under specific conditions that permit comparisons and ratings of range hoods. 5.3 Range hoods may be manufactured and intended to operate at different flow rates or using different inserts such as filters. This test method may be used to determine capture efficiency over the range of rated air flows and operating configurations of a range hood. The rated air flows shall be listed and shall be tested in accordance with HVI Test Procedure 916, IEC 61591, ASHRAE 51/AMCA 210, or equivalent. The maximum air flow allowed for this test method is 200 L/s. 1.1 This test method measures the capture efficiency of wall-mounted domestic range hoods under controlled conditions in a test chamber. 1.2 This test method applies to range hoods that exhaust air to outside and does not apply to recirculating range hoods. 1.3 This test method only applies to range hood air flows up to 200 L/s and widths up to 0.91 m (36 in.). 1.4 This test method is intended to quantify the capture efficiency of range hoods under controlled laboratory conditions suitable for rating. 1.5 The values stated in SI units are to be regarded as standard. If a value for measurement is followed by a value in other units in parentheses, the second value may be approximate. The first stated value is the requirement. 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 Measuring Capture Efficiency of Domestic Range Hoods

BS EN 60350-1:2016 家用电炊具. 电灶, 烤炉, 蒸汽炉及烤架. 性能测量方法

Household electric cooking appliances. Ranges, ovens, steam ovens and grills. Methods for measuring performance

T/GDES 10003-2016 家用燃气灶具

5要求 5.1概述 5.2基本要求 5.2.1气密性 5.2.2热负荷 5.2.3熄火保护装置 5.2.4电点火装置 5.2.5耐用性能 5.2.6燃烧器材料 5.2.7外观 5.3绿色要求 5.3.1能效要求 5.3.2干烟气要求 5.3.3环保材料使用要求 5.3.4可回收、可再生利用要求 5.3.5绿色报告要求

Domestic gas cooking appliances

KS B 8129-2016 商用煤气灶

Gas range for commercial use