IEC 60350-2:2011
(Main)Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance
Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance
IEC 60350-2:2011 defines methods for measuring the performance of electric hobs for household use. Appliances covered by this standard may be built-in or for placing on a working surface or the floor. The hob can also be a part of a cooking range. This standard defines the main performance characteristics of these appliances which are of interest to the user and specifies methods for measuring these characteristics. This standard does not specify requirements for performance. This first edition of IEC 60350-2 is related to IEC 60350:1999 which shall be separated in two parts: one part for cooking ranges, ovens and steam ovens and the other part for hobs. This part 2 of IEC 60350 covers hobs, and IEC 60350-1 covers ovens.
Appareils de cuisson électrodomestiques - Partie 2: Tables de cuisson - Méthodes de mesure de l'aptitude à la fonction
la CEI 60350-2:2011 définit des méthodes de mesure de l'aptitude à la fonction des tables de cuisson électriques à usage domestique. Les appareils couverts par la présente norme peuvent être encastrés, ou prévus pour être placés sur un plan de travail ou posés sur le sol. La table de cuisson peut également faire partie d'une cuisinière. La présente norme a pour objet de définir les principales caractéristiques d'aptitude à la fonction de ces appareils, qui intéressent l'utilisateur, et de spécifier des méthodes pour la mesure de ces caractéristiques. La présente norme ne spécifie pas les exigences d'aptitude à la fonction. La première édition de la CEI 60350-2 est liée à la CEI 60350:1999, qui doit être séparée en deux parties: une partie consacrée aux cuisinières, aux fours et aux fours à vapeur, et l'autre partie aux tables de cuisson. La présente partie 2 de la CEI 60350 traite des tables de cuisson, et la CEI 60350-1 traite des fours.
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IEC 60350-2 ®
Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Household electric cooking appliances –
Part 2: Hobs – Methods for measuring performance
Appareils de cuisson électrodomestiques –
Partie 2: Tables de cuisson – Méthodes de mesure de l'aptitude à la fonction
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IEC 60350-2 ®
Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Household electric cooking appliances –
Part 2: Hobs – Methods for measuring performance
Appareils de cuisson électrodomestiques –
Partie 2: Tables de cuisson – Méthodes de mesure de l'aptitude à la fonction
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
PRICE CODE
INTERNATIONALE
CODE PRIX S
ICS 97.040.20 ISBN 978-2-88912-843-3
– 2 – 60350-2 © IEC:2011
CONTENTS
FOREWORD . 4
1 Scope . 6
2 Normative references . 6
3 Terms and definitions . 6
4 List of measurements . 7
4.1 Dimensions and mass . 7
4.2 Hotplates and cooking zones . 7
4.3 Cleaning . 7
5 General conditions for the measurements . 8
5.1 Test room . 8
5.2 Electricity supply . 8
5.3 Instrumentation . 8
5.4 Positioning the appliance . 8
5.5 Setting of controls . 8
6 Dimensions and mass . 8
6.1 Overall dimensions . 8
6.2 Dimensions of hotplates and cooking zones . 10
6.3 Level of hotplates . 10
6.4 Distance between hotplates or cooking zones . 11
6.5 Mass of the appliance . 11
7 Hotplates and cooking zones . 11
7.1 Ability to heat water . 11
7.2 Ability to control the temperature of a load . 13
7.2.1 Temperature control . 13
7.2.2 Temperature overshoot. 13
7.3 Heat distribution . 14
7.3.1 General . 14
7.3.2 Recipe for pancakes . 14
7.3.3 Procedure . 15
7.3.4 Assessment . 15
7.4 Heat performance of hobs . 15
7.4.1 Test purpose . 15
7.4.2 Test procedure . 15
7.5 Smallest detected diameter . 17
7.5.1 Test purpose . 17
7.5.2 Test procedure . 17
8 Standby power . 18
9 Spillage capacity of hobs . 19
Annex A (normative) Shade chart . 20
Annex B (informative) Addresses of suppliers . 22
Bibliography . 23
Figure 1 – Dimensions of appliances . 9
Figure 2 – Dimensions of built-in hobs . 10
60350-2 © IEC:2011 – 3 –
Figure 3 – Device for checking the level of hotplates . 11
Figure 4 – Saucepan . 12
Figure 5 – Frying pan . 14
Figure 6 – Disc to determine the smallest detected diameter . 18
Table 1 – Quantity of water in the saucepan . 13
Table 2 – Ingredients and cooking durations . 14
Table 3 – Quantities. 16
Table 4 – Frying times . 16
Table A.1 – Classification of shade numbers . 20
Table A.2 – Examples for the shade charts . 20
– 4 – 60350-2 © IEC:2011
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 2: Hobs – Methods for measuring performance
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