prEN IEC 60619:2025
(Main)Electrically operated food preparation appliances - Methods for measuring the performance
Electrically operated food preparation appliances - Methods for measuring the performance
Elektrisch betriebene Küchenmaschinen - Prüfverfahren zur Bestimmung der Gebrauchseigenschaften
Appareils électriques pour la préparation de la nourriture - Méthodes de mesure de l'aptitude à la fonction
Električni aparati za pripravo hrane – Metode za merjenje učinkovitost delovanja
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
01-oktober-2025
Električni aparati za pripravo hrane – Metode za merjenje učinkovitost delovanja
Electrically operated food preparation appliances - Methods for measuring the
performance
Elektrisch betriebene Küchenmaschinen - Prüfverfahren zur Bestimmung der
Gebrauchseigenschaften
Appareils électriques pour la préparation de la nourriture - Méthodes de mesure de
l'aptitude à la fonction
Ta slovenski standard je istoveten z: prEN IEC 60619:2025
ICS:
97.040.50 Majhni gospodinjski aparati Small kitchen appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
59L/295/CDV
COMMITTEE DRAFT FOR VOTE (CDV)
PROJECT NUMBER:
IEC 60619 ED3
DATE OF CIRCULATION: CLOSING DATE FOR VOTING:
2025-08-08 2025-10-31
SUPERSEDES DOCUMENTS:
59L/287/CD, 59L/291A/CC
IEC SC 59L : SMALL HOUSEHOLD APPLIANCES
SECRETARIAT: SECRETARY:
Italy Mr Davide Pietrosemoli
OF INTEREST TO THE FOLLOWING COMMITTEES: HORIZONTAL FUNCTION(S):
TC 59
ASPECTS CONCERNED:
Environment
SUBMITTED FOR CENELEC PARALLEL VOTING NOT SUBMITTED FOR CENELEC PARALLEL VOTING
Attention IEC-CENELEC parallel voting
The attention of IEC National Committees, members of
CENELEC, is drawn to the fact that this Committee Draft
for Vote (CDV) is submitted for parallel voting.
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This document is still under study and subject to change. It should not be used for reference purposes.
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Recipients of this document are invited to submit, with their comments, notification of any relevant “In Some
Countries” clauses to be included should this proposal proceed. Recipients are reminded that the CDV stage is the
final stage for submitting ISC clauses. (SEE AC/22/2007 OR NEW GUIDANCE DOC).
TITLE:
Electrically operated food preparation appliances - Methods for measuring the performance
PROPOSED STABILITY DATE: 2028
NOTE FROM TC/SC OFFICERS:
electronic file, to make a copy and to print out the content for the sole purpose of preparing National Committee positions.
You may not copy or "mirror" the file or printed version of the document, or any part of it, for any other purpose without
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IEC CDV 60619 © IEC 2025
2 CONTENTS
3 FOREWORD . 3
4 INTRODUCTION . 5
5 Scope . 6
6 Normative references . 6
7 Terms and definitions . 6
8 3.1 Terms used to define the functions . 6
9 3.2 Terms used to define the major families of appliances . 7
10 3.3 Terms used to define the convenience in use . 8
11 List of measurements . 8
12 General conditions for measurements . 9
13 5.1 General . 9
14 5.2 Electrical supply . 9
15 5.3 Ambient temperature . 9
16 5.4 Movement of hand-held machines . 9
17 5.5 Type of bowl . 9
18 5.6 Ingredients . 10
19 5.7 Preliminary tests . 10
20 5.8 Baking temperature . 10
21 Whisking . 10
22 Whipping cream . 10
23 7.1 Ingredients . 10
24 7.2 Procedure . 10
25 7.3 Measurement of the overrun . 11
26 7.4 Measuring foam stability . 11
27 7.5 Result . 12
28 Beating . 12
29 8.1 Ingredients . 12
30 8.2 Procedure . 12
31 8.3 Result . 13
32 Heavy mixing . 13
33 9.1 Ingredients . 13
34 9.2 Procedure . 13
35 9.3 Result . 14
36 Mixing . 14
37 10.1 Ingredients . 14
38 10.2 Procedure . 14
39 10.3 Result . 15
40 Kneading . 15
41 11.1 Ingredients . 15
42 11.2 Procedure . 15
43 11.3 Result . 16
44 Blending/Pureeing . 16
45 12.1 Ingredients . 16
46 12.2 Procedure . 16
47 12.3 Result . 16
IEC CDV 60619 © IEC 2025
48 Emulsifying . 16
49 13.1 Ingredients . 16
50 13.2 Procedure . 17
51 13.3 Result . 17
52 Chopping . 17
53 14.1 Chopping of meat . 17
54 14.2 Chopping of onions . 17
55 14.3 Chopping of almonds . 18
56 Slicing . 19
57 15.1 Slicing of carrots . 19
58 15.2 Slicing of cucumber . 19
59 15.3 Slicing of leeks . 20
60 Shredding . 20
61 16.1 Shredding of carrots . 20
62 16.2 Shredding of cheese . 21
63 French fries chipping . 21
64 17.1 Ingredients . 21
65 17.2 Procedure . 21
66 17.3 Result . 22
67 Juice separation . 22
68 18.1 Ingredients . 22
69 18.2 Procedure . 22
70 18.3 Results . 22
71 Citrus juice extraction . 23
72 19.1 Ingredients . 23
73 19.2 Procedure . 23
74 19.3 Extractor efficiency . 23
75 19.4 Strainer efficiency . 23
76 19.5 Results . 24
77 Splashing and spillage . 24
78 20.1 Ingredients . 24
79 20.2 Procedure . 24
80 20.3 Result . 24
81 Cleaning efficiency and cleaning time . 24
82 21.1 Void. . 24
83 21.2 Procedure . 24
84 21.3 Results . 24
85 Figures . 25
86 Annex A (normative) Ingredients used for the purpose of this standard . 29
87 Annex B (informative) Information to be provided to the point of sale . 30
88 Bibliography . 31
IEC CDV 60619 © IEC 2025
92 INTERNATIONAL ELECTROTECHNICAL COMMISSION
93 ____________
95 ELECTRICALLY OPERATED FOOD PREPARATION
96 APPLIANCES -
97 MEASURING METHODS
101 FOREWORD
102 1) The International Electrotechnical Commission (IEC) is a worldwide organization for standardization comprising
103 all national electrotechnical committees (IEC National Committees). The object of IEC is to promote international
104 co-operation
...
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