97.040.20 炉灶、工作台、烤箱和类似器具 标准查询与下载

ISO/PRF 5714:2023 清洁炉灶和清洁烹饪解决方案 公共机构炉灶的测试协议

Clean cookstoves and clean cooking solutions — Test protocols for institutional cookstoves

ISO/DTR 19915:2023 清洁炉灶和清洁烹饪解决方案 社会影响评估指南

Clean cookstoves and clean cooking solutions — Guidelines for social impact assessment

T/CAB 0270-2023 家用和类似用途烹饪器具空气炸烹饪性能评价

本文件规定了家用和类似用途烹饪器具空气炸的术语及定义、技术要求和试验方法。

Evaluation of air fry cooking performance of household and similar cooking appliances

T/CAB 0271-2023 家用和类似用途烹饪器具脱脂烹饪性能评价

本文件规定了家用和类似用途烹饪器具脱脂的术语及定义、技术要求和试验方法。

Evaluation of degreasing cooking performance of household and similar cooking appliances

ASTM F1484-18(2023) 蒸汽锅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(2023) 架式烤箱性能的标准测试方法

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

ASTM F2380-18(2023) 传送带式烤面包机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

T/CAB 0259-2023 微波炉-预制菜专用烹饪功能评价方法

本文件规定了微波炉烹饪即热预制菜的主要性能特性,并指定了这些特性的试验方法。

Microwave ovens - Method for evaluation of special cooking functions of prepared dishes

T/DFTCOC 4-2023 东凤优质产品 家用燃气灶

本标准主要内容包括范围、规范性引用文件、术语和定义、产品分类、要求、试验方法等6章内容，附加2个规范性附录。下面就本次制订工作中的主要制订内容进行说明。 1.术语和定义（第三章） 对标准中的术语和定义——家用燃气灶进行解释，该解释直接引用相关国家标准定义。 2.产品分类（第四章） 对家用燃气灶产品分类进行规定。 3.要求（第五章） 从产品准入要求、产品评价要求和优品性能要求进行了规定。优品性能要求对结构、气密性、热负荷、熄火保护装置、电点火装置、温升、能效、干烟气、耐用性能、智能控制性能、整机环境可靠性、防跌落性能等进行了规定。 4.试验方法（第六章） 从试验的基本条件、结构、气密性、热负荷、熄火保护装置、电点火装置、温升、能效、干烟气、耐用性能、智能控制性能、整机环境可靠性、防跌落性能等方面进行了规定。

Dongfeng high quality products domestic gas stoves

T/CASME 421-2023 商用智能节能电磁灶

本文件规定了商用智能节能电磁灶的使用环境条件、要求、试验方法、检验规则、标志、包装、运输和贮存。

Commercial intelligent energy-saving induction cooker

KS C IEC 60350-2-2023 家用烹饪电器.第2部分:滚刀.性能测量方法

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

KS C IEC 60350-1-2023 家用烹饪电器.第1部分:炉灶、烤箱、蒸汽炉和烤架.性能测量方法

Household electric cooking appliances — Part 1: Ranges, ovens, steam ovens and grills — Methods for measuring performance

prEN IEC 61591:2022 烹饪油烟净化器 性能测量方法

IEC 61591:2023 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. Cooking fume extractors without fans operated by a central ventilation system are covered in EN 13141-3. This third edition cancels and replaces the second edition published in 2019. This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition: a) new definition of working point, see 3.19; b) new definition for lowest setting and automatic setting, see 3.17 and 3.18; c) revised requirements for installation and positioning, see 6.2; d) added a normative reference ISO 5801 for the specification of the pressure compensation chamber, see Clause 10; e) separate clauses for determining the volumetric airflow and fluid dynamic efficiency, see Clauses 10 and 11; f) new approach for determining the fluid dynamic efficiency ("9-point calculation"); g) new definitions, new clause and new Annex B regarding the measurement of low-power modes; h) new Annex A: assumption for the parameter b.

Cooking fume extractors - Methods for measuring performance

EN IEC 60350-1:2023 家用电器 第1部分：炉灶、烤箱、蒸汽烤箱和烤架 性能测量方法

IEC 60350-1:2023 is available as IEC 60350-1:2023 RLV which contains the International Standard and its Redline version, showing all changes of the technical content compared to the previous edition.IEC 60350-1:2023 specifies methods for measuring the performance of electric cooking ranges, ovens, steam ovens, and grills for household use. This document is also applicable to portable appliances with similar functionalities that were previously covered by the withdrawn IEC 61817. The ovens covered by this document can be with or without microwave function. Manufacturers are expected to define the primary cooking function of the appliance – microwave function or thermal heat. The primary cooking function is measured with an existing method according to energy consumption. If the primary cooking function is declared in the instruction manual as a microwave function, IEC 60705 is applied for energy consumption measurement. If the primary cooking function is declared as a thermal heat, then IEC 60350-1 is applied for energy consumption measurement. If the primary function is not declared by the manufacturer, the performance of the microwave function and thermal heat is measured as far as it is possible. For measurement of energy consumption and time for heating a load (see Clause 8), this document is furthermore not applicable to: - microwave combination function; - ovens with reciprocating trays or turntable; - small cavity ovens (see 3.16); - ovens without adjustable temperature control; - heating functions and eco functions other than defined in this document; - appliances with only solo steam function. This document does not apply to microwave ovens (IEC 60705). This document defines the main performance characteristics of these appliances that 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 (IEC 60335-2-6 and IEC 60335-2-9). Appliances covered by this document can be built-in or for placing on a working surface or the floor. There is no measurement method for the energy consumption for grilling and steam functions available. This third edition cancels and replaces the second edition published in 2016 and Interpretation Sheet 1:2021. This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition: a) new definitions for heating function, eco function and definitions relevant for low power mode considerations are amended in Clause 3; b) order of clauses is changed; c) revision of 5.3; d) update of 6.2 in order to improve the reliability of volume measurement; e) removal of 6.7, Level of shelf; f) revision of Clause 7 concerning the accuracy of eco functions with residual heat use; g) revision of Clause 8 in order to improve the reliability of the method for measuring the energy consumption, especially regarding anti-circumvention; h) unique energy consumption measurement for all heating functions and eco functions with an indication of the energy consumption for a temperature increase of 165 K (compared to 155 K currently for forced air circulation function, for example), which results in higher energy consumption values compared to the previous edition; i) Ry replaced by L* in Clause 9 and reference to IEC TS 63350; j) cook

Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance

T/CAS 725-2023 空气炸锅烹饪性能技术规范

本标准规定了空气炸锅烹饪性能技术要求及试验方法。 本标准适用于额定电压不超过250V 的家用和类似用途空气炸锅产品（以下简称器具）。

Technical specification for cooking performance of air fryer

EN 30-1-2:2023 家用烹饪燃气设备.第1部分第2节:强制对流烤箱和烤架

This European Standard specifies the special constructional and operational characteristics, as well as the requirements and methods of test for safety and marking, for domestic cooking appliances having forced-convection ovens and /or grills using combustible gases, as defined in EN 30-1-1:2008+A2:2010. Unless specifically excluded, this European Standard applies to appliances or their component parts, whether the component parts are independent or incorporated as part of the appliance, even if the other heating components use electrical energy (for example combined gas-electric cookers). This European Standard includes requirements covering the electrical safety of equipment incorporated in the appliance that are associated with the use of gas. It does not include requirements covering the electric safety of electrically-heated components or their associated equipment1). This European Standard does not apply to: - outdoor appliances; - appliances connected to a combustion products evacuation duct; - appliances having a pyrolytic gas oven; - appliances having covered burners which do not comply with the constructional requirements of EN 30-1-1:2008+A2:2010, 5.2.8.2.2; - appliances incorporating flame supervision devices and having an automatic ignition device for which the duration of the ignition attempt is limited by design; - appliances equipped with a burner that is periodically ignited and extinguished under the control of an automatic on/off device; - appliances equipped with a burner having a fan for the supply of combustion air or for the evacuation of the products of combustion; - appliances supplied at pressures greater than those defined in EN 30-1-1:2008+A2:2010, 7.1.2; - appliances equipped with an oven and/or with a grill having a fan either for the supply of combustion air or for the evacuation of the products of combustion; - appliances equipped with a compartment in which a burner and an electric heating element can function simultaneously; - appliances having one or more burners that are capable of remote operation (type 1 or type 2), unless the burner(s) concerned are thermostatically controlled oven burners of time-controlled ovens that are designed for a delayed start without the user being present. This European Standard does not cover the requirements relating to third family gas cylinders, their regulators and their connection. This European Standard only covers type testing.

Domestic cooking appliances burning gas - Part 1-2: Safety - Appliances having forced-convection ovens

23/30472967 DC BS EN IEC 60705 家用微波炉 衡量绩效的方法

BS EN IEC 60705. Household microwave ovens. Methods for measuring performance

23/30468525 DC BS EN IEC 60335-2-90 AMD 2. 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

BS EN IEC 60335-2-90 AMD 2. Household and similar electrical appliances. Safety - Part 2-90. Particular requirements for commercial microwave ovens

IEC 61591:2023 烹饪油烟净化器.性能测量方法

Cooking fume extractors - Methods for measuring performance

IEC 61591:2023 CMV 烹饪油烟净化器.性能测量方法

Cooking fume extractors - Methods for measuring performance