97.040.20 炉灶、工作台、烤箱和类似器具 标准查询与下载

T/CAS 171-2023 防干烧家用燃气灶具

本标准规定了防干烧家用燃气灶具的技术要求、试验方法、检验规则、标志和包装。 本标准适用于使用城镇燃气的防干烧家用燃气灶具。

Household gas stove with dry-fire protection

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

IEC 60350-1:2023 RLV 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

KS C IEC 60335-2-90-2023 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

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

ASTM F2834-10a(2023) 嵌入式或落地式感应灶、台面

1.1 This specification covers cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs. 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 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 Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing

ASTM F2835-10(2023) 欠烧肉鸡标准规范

1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. 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, 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 Underfired Broilers

ASTM F1217-17(2023) 蒸汽炊具标准规范

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

ASTM F1047-17(2023) 倾斜式煎锅和编织锅的标准规范

1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. 1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. 1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only. 1.4 This specification 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. 1.5 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 Specification for Frying and Braising Pans, Tilting Type

ASTM F1963-05(2023) 开放式燃气或电动深脂油炸锅标准规范

1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments. 1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only. 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, 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 Deep-Fat Fryers, Gas or Electric, Open

ASTM F1360-17(2023) 微波电炉标准规范

1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. 1.2 Limitations—This specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements. 1.3 Oven Selection And Application—Prior to the use of the classifications given in 4.1, the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in 4.1. 1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available. 1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only. 1.6 The following precautionary caveat pertains to the test method portion only, Section 11, 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. 1.7 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 Specification for Ovens, Microwave, Electric

T/ZZB 0197-2022 嵌入式家用燃气灶

本文件规定了嵌入式家用燃气灶的术语和定义、产品分类、基本要求、技术要求、试验方法、检验 规则和标志、标识、包装、运输、贮存及质量服务承诺。 本文件适用于使用城市燃气且单个燃烧器额定热负荷≤5.23 kW的嵌入式家用燃气灶。 本文件不适用于使用二甲醚的嵌入式家用燃气灶。 本文件不适用于家用气电两用灶及红外线灶。 本文件不适用于在移动的运输交通工具中及户外使用的嵌入式家用燃气灶。

Domestic built-in gas stove

T/CAQI 293-2022 蒸烤一体机烹饪效果感官评价技术规范

本文件规定了蒸烤一体机烹饪效果感官评价的原理、技术要求、评价方法及统计分析方法。 本文件适用于单相额定电压不超过 250 V ，其他类型额定电压不超过 480 V的家庭食品烹调用蒸烤一体机烹饪效果的评价。 本文件不适用于商业用途的蒸烤一体机。

Technical specification for sensory evaluation of cooking effect of integrated steam and oven

T/CAQI 291-2022 电烤箱烹饪效果感官评价技术规范

本文件规定了电烤箱烹饪效果感官评价的原理、技术要求、评价方法及统计分析方法。 本文件适用于单相额定电压不超过 250 V  ，其他类型额定电压不超过 480 V的家庭食品烹调用电烤箱烹饪效果的评价。 本文件不适用于商业用途的电烤箱。

Technical specification for sensory evaluation of electric oven cooking effect

T/CAQI 292-2022 电蒸箱烹饪效果感官评价技术规范

本文件规定了电蒸箱烹饪效果感官评价的原理、技术要求、评价方法及统计分析方法。 本文件适用于单相额定电压不超过 250 V ，其他类型额定电压不超过 480 V的家庭食品烹调用电蒸箱烹饪效果的评价。 本文件不适用于商业用途的电蒸箱。

Technical specification for sensory evaluation of cooking effect of electric steamer

T/GDC 193-2022 家用燃气灶、集成灶加热温度均匀性评价与分级

家用燃气灶、集成灶加热温度均匀性评价与分级的术语和定义、技术要求和试验方法。

Evaluation and classification of heating temperature uniformity of household gas stoves and integrated stoves

T/ZS 0361-2022 住宅分户式采暖系统选用规程

前言　 1 范围　 2 规范性引用文件　 3 术语和定义　 4 基本要求　 5 采暖系统参数　 6 热源选择　 7 电采暖　 7.1 空调采暖　 7.2 电热采暖炉　 8 燃气采暖　 9 可再生能源采暖　 9.1 太阳能采暖　 9.2 水源热泵　 10 采暖形式选择　 10.1 水平跨越系统　 10.2 水平串联系统　 10.3 上分式双管系统　 10.4 低温热水地板辐射供热系统　

Rules for selection of residential household heating system

T/CAS 666-2022 家用和类似用途电蒸箱新鲜蒸技术要求及试验方法

1　范围 本标准规定了家用及类似用途电蒸箱新鲜蒸的技术要求和试验方法。 本标准适用于家用及类似用途电蒸箱。带有单独蒸汽功能的蒸烤一体机可参照本标准执行。 2　规范性引用文件 下列文件对于本文件的应用是必不可少的。凡是注日期的引用文件，仅注日期的版本适用于本文件。凡是不注日期引用文件，其最新版本（包括所有的修改单）适用于本文件。 GB 4706.19  家用和类似用途电器的安全  液体加热器的特殊要求 GB 4706.22  家用和类似用途电器的安全  驻立式电灶、灶台、烤箱及类似用途器具的特殊要求 GB 5009.33―2016  食品安全国家标准  食品中亚硝酸盐与硝酸盐的测定 GB/T 6682  分析实验室用水规格和试验方法 GB 10146  食品安全国家标准  食用动物油脂 GB/T 16291.1  感官分析  选拔、培训与管理评价员一般导则  第1部分：优选评价员 3　术语和定义 GB 4706.19和GB 4706.22界定的及以下术语和定义适用于本文件。 3.1　 电蒸箱  electric steaming oven 通过电能加热水产生蒸汽，再由蒸汽直接加热烹饪腔内食物的电加热器具。 注1：电蒸箱自带蒸汽发生器。 注2：蒸汽指的不是负载蒸发的水分，仅为蒸汽发生器产生的水分。 注3：以下简称“器具”。 3.2　 蒸烤一体机  combination ovens with grill and steam 具有电蒸箱和电烤箱结构，且具备蒸功能、烤功能和蒸烤混合功能三种烹饪形式的器具。 3.3　 余水  residual water 在器具蒸制过程中，腔体内蒸汽冷凝残留的水以及底蒸发盘式电蒸箱反复加热残留的水。

Technical requirements and test methods for fresh steaming of electric steaming oven for household and similar purposes

BS EN 30-1-1:2021 家用烹饪器具燃烧燃气 安全 一般的

1   Scope This document specifies the requirements and methods of test for the safety and marking of freestanding and built-in domestic cooking appliances burning combustible gases given in EN 437:2021, referred to in the text as “appliances”. The appliances covered by this document are intended to be used in a domestic dwelling . This document covers the following types of domestic cooking appliances : — independent freestanding hobs ; — independent built-in hobs ; — hobs and grills ; — table cookers ; — freestanding ovens ; — built-in ovens ; — freestanding or built-in grills ; — griddles ; — freestand...

Domestic cooking appliances burning gas. Safety. General

22/30430325 DC BS ISO 5714 清洁炉灶和清洁烹饪溶液 公共机构炉灶的测试协议

BS ISO 5714. Clean cookstoves and clean cooking solutions. Test protocols for institutional cookstoves

T/CAS 664-2022 基于烹饪效果评价驻立式蒸烤箱温湿性能技术规范

本标准规定了采用烹饪效果对家用驻立式蒸烤箱(以下简称蒸烤箱)温湿性能进行评价的要求和试验方法。 本标准适用于家用和类似用途的具有蒸烤功能的，额定单相电压不超过250 V 且额定电流不超过16 A 的驻立式电烤箱和蒸烤箱。 具有蒸烤功能的商用驻立式蒸烤箱、商用驻立式电蒸烤箱、工业用驻立式蒸烤箱和工业用驻立式电蒸烤箱可参考使用。 注：具有蒸烤箱功能的组合型器具也可使用本标准。

Technical specification for temperature and humidity performance of standing steam oven based on cooking effect evaluation