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GB/T 18938-2008: Electric toasters for household and similar purposes -- Methods for measuring performance Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB/T 18938: Historical versions
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Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT18938-2008 Electric toasters for household and similar purposes.Methods for measuring performance ICS 97.040.01 Y63 National Standards of People's Republic of China GB/T 18938-2008/IEC 60442.1998 Replace GB/T 18938-2003 Household and similar bread slice electric roaster Performance test method (IEC 60442.1998, IDT) Released on.2008-06-26 2009-05-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Administration issued Content Foreword I IEC Preface II 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 General conditions of measurement 2 5 Appearance size 2 6 cord length 2 7 Quality of the appliance 2 8 number and size of baking rooms (radiation type bread roaster), baking surface (contact type bread roaster) 2 9 The force required to start the bread rack 3 10 bread used for testing on a bread toaster 3 11 brown control settings 3 12 baking 3 13 baking time 4 14 browning uniformity 4 15 brown control characteristics 5 16 energy consumption 5 17 side surface temperature 5 18 Measures to remove breadcrumbs 6 19 bread rack 6 Appendix A (Normative Appendix) Baking Effect Display Table 7 Appendix B (informative) Information to be included in sales at least 8 Appendix C (informative) Model Nomenclature 9 Appendix D (informative appendix) GB/T 18938-2008/IEC 60442.1998 ForewordThis standard is equivalent to the use of IEC 60442.1998+A1 (2003) "Household and similar use of bread slice electric roaster performance test method". This standard replaces GB/T 18938-2003 "Test method for performance of bread and electric roaster for household and similar purposes". The main difference between this standard and GB/T 18938-2003 is the addition of informative Appendix B. This standard was proposed by the China Light Industry Association. This standard is under the jurisdiction of the National Household Appliance Standardization Technical Committee. This standard is mainly drafted by. China Household Electrical Appliances Research Institute, Guangdong Xinbao Electric Co., Ltd., Zhejiang Supor Co., Ltd. the company. The main drafters of this standard. Ma Dejun, Yang Bin, Zhang Jinzhou, Zhang Wenhao. The previous versions of the standards replaced by this standard are. GB/T 18938-2003 was first released, this is the first revision. GB/T 18938-2008/IEC 60442.1998 IEC Preface 1) The International Electrotechnical Commission (IEC ) is an international standardization organization composed of all IEC National Committees (IEC NC). Its purpose is to promote international cooperation on standardization issues in the electrical and electronic fields. To this end, the IEC carries out related activities, And publish international standards. The development of these standards is entrusted to the technical committees. Any interested in technical issues in this area The IEC National Committee can participate in standard setting work. International organizations, governments and NGOs that are in contact with the IEC may also To participate in the development of standards. The IEC is closely related to the International Organization for Standardization (ISO ) agreement between the two organizations. Cooperation. 2) The IEC 's formal resolution or agreement on technology is the technical committee system of all national committees of interest to it. Fixed. Therefore, these resolutions or agreements represent, as far as possible, the international consensus on the relevant issues involved. 3) These formal resolutions or agreements are published in the form of standards, technical reports or guidelines, and in this sense by national committees accept. 4) In order to achieve international consensus, the IEC National Committee agrees to use the widest possible use of its national and regional standards. IEC international standard. The difference between the IEC standard and the corresponding national regional standard should be clearly marked in the latter. 5) The IEC does not have a procedure for accreditation marks. The IEC is not responsible for a device claiming that it meets one of the IEC standards. Any responsibility. 6) Some of the contents of this standard may involve some patent rights issues, which attract attention. The IEC organization is not responsible for identifying any Such a patent issue. The international IEC 60442 standard is carefully prepared by the Subcommittee 59G. Small Kitchen Appliances, IEC Technical Committee 59. Household Appliances Performance standards. This standard is based on the second edition of IEC 60442 (1998) [documents 59G/85/FDIS and 59G/89/RVD], addendum 1 (2003) [Documents 59G/127/FIDS and 59G/129/RVD] were developed. This standard constitutes version 2.1. The portion of the margin with a vertical line indicates that the portion of the second edition is modified by the addition 1. Appendix A of this standard is a normative appendix. Appendix B of this standard is an informative annex. The basic publications and modifications identified by the committee will be maintained until.2008, and after this date, this version will. ● Reconfirm validity; ● invalid; ● replaced by an improved version; ● Modify. GB/T 18938-2008/IEC 60442.1998 Household and similar bread slice electric roaster Performance test method1 ScopeThis standard applies to bread and electric roasters for household and similar purposes. Note. For example, a sandwich oven with a bread baking function, an electric oven, a toaster, etc. belong to a bread slice electric roaster. The purpose of this standard is to describe and define the main performance characteristics of the bread toasters of interest to the user, and to describe the criteria for measuring these characteristics. Quasi-methods and give some guidelines for evaluating test results. The low level of accuracy and reproducibility is due to differences in time and source of test materials and ingredients, as well as the test operator The influence of subjective judgments, the test methods described can be more reliably applied to comparative tests of a batch of appliances, in roughly the same time, In the same laboratory, the same operator uses the same utensils for testing, rather than using the same instrument in different laboratories. test. This standard does not address safety. This standard does not apply to appliances used solely for commercial or industrial design.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. BS3999 part 5C part household appliance performance measurement method color shade3 Terms and definitionsThe following terms and definitions apply to this standard. 3.1 A roaster for baking bread slices by radiant heating. You can bake one side of the bread or bake both sides at the same time. Note. Radiant bread toasters can be supplied with accessories for heating bread rolls or baking sandwiches. 3.2 A bread toaster having one or more heated surfaces that can be in direct contact with the bread slice. Note. The contact type (horizontal) bread slicer can only bake one side at a time. Some contact-type bread roasters can heat both sides at the same time, especially in baking three Meiji time. 3.3 A device for holding a bread roll for heating on a bread toaster. Note. The unit can be placed inside the bread toaster or with the bread toaster. 3.4 A device that automatically ends the baking process. GB/T 18938-2008/IEC 60442.1998 3.5 A bread slicer part that supports the bread and releases the bread at the end of the baking process. 3.6 A certain setting on the ruler can be marked with numbers, symbols or shades of color. 3.7 Space for loading bread slices. 3.8 In each individual case, the degree of browning determined by the inspection is averaged by the area of one side of the baked bread piece. 3.9 At the end of the baking process, the slices reached an average degree of browning. 3.10 The baking level ranges from the lowest degree of browning to the highest degree of browning.4 General conditions of measurementUnless the measurement is made under the following conditions. Ambient temperature. 20 ° C ± 5 ° C. Power supply. Measurements should be made within ±0.5% of the rated frequency and rated voltage or rated voltage range. Note. If the rated voltage is different from the nominal supply voltage of the country concerned, the measurement at the rated voltage may be incorrect. Therefore, when used for comparison tests, The test voltage should be consistent with the nominal supply voltage and recorded. Test site. It should be natural convection. Placement of the appliance. Place it on a wooden base coated with matt black paint and leave the wall at least 30 cm. Unless otherwise specified, bread toasters with bread roll heating or sandwiching devices should be tested after removal of these devices.5 Appearance sizeAll dimensions (length, height and width of the appliance, if any doors are closed, including all controls, handles or other protruding parts) shall be measured Quantity, and expressed in millimeters (mm).6 length of the cordThe length of the cord entering the entrance to the bread toaster and the inlet of the power plug should be measured, including all cord sheaths. (m) indicates that it is accurate to 0.05 m. The storage device or storage room of the power cord should be described.7 Quality of the applianceThe quality of the bread toaster is measured without the attachment but with the attached cord and plug, expressed in kilograms (kg), fine It is indeed 0.1kg. 8 number and size of baking rooms (radiation type bread roaster), baking surface (contact type bread roaster) The number of baking rooms that can be placed on a bread slice while baking on both sides, or a baking surface that is placed on a bread slice while being baked on one side. The quantity should be determined and indicated. GB/T 18938-2008/IEC 60442.1998 The applicable dimensions (length, height, width) of each baking or baking surface shall be measured in millimeters (mm). When baking room When the size of the baking surface is variable, the largest available size should be given. The thickness of the largest bread slice should be measured to a thickness of 12 mm, which can be inserted into the baking chamber or placed on the baking surface without force. M (mm) indicates. The number of standard bread slices of 100mm × 100mm × 12mm that can be baked on both sides or can be baked on one side only should be measured. Try and point out.9 The force required to start the bread rackThe force required to start the baking process of the bread rack should be measured (for example. using a spring scale), expressed in Newtons (N), and rounded to the most Near integer. 10 bread used for testing on a bread toaster The measurement from Chapter 11 to Chapter 14 is carried out using the factory-made white bread commonly found in the countries concerned, but it should be noted that if the bread is needed After one, the same batch of bread should be used and the same treatment method should be used. The size of the bread should be 100mm x 100mm x (12mm ± 1mm). Bread should be placed in a suitable plastic bag and stored in no In a room with airflow, avoid direct sunlight and the ambient temperature is 20 °C ± 2 °C. The slices of bread at the ends of each bread are discarded. Note. Storage in plastic bags is to avoid moisture loss, as the duration of the test is much longer than the normal baking time. The bread slices used in all of the following tests should have a skin. 11 brown control settings The tests in this chapter must be carried out under the minimum and maximum loads indicated in the manufacturer's instructions. 11.1 The browning control setting of the bread The browning control is set at an intermediate position or a medium-focus (golden) position indicated by the manufacturer. a roaster filled with slices of bread from "cold "Start" work, two baking cycles, 15s in the middle interval or longer according to the manufacturer's recommendations. 11.2 Sandwich's browning control setting Apply the same procedure as in 11.1, but with two slices of bread on the bread toaster filled with a piece of appropriate cheese made of Sanming The area is roughly equal to a piece of bread and has a thickness of about 5 mm. Note. Treated cheese and other cheeses that are easily melted when heated (eg flaky cheese with a fat content of 75% ± 5% or Emmenthal) Cheese), but it should be noted that a complete test should use the same cheese produced in the same batch. The initial temperature of the cheese should be 8 °C ± 2 °C. 12 baking The tests in this chapter must be carried out under the minimum and maximum loads indicated in the manufacturer's instructions. 12.1 Baking Bread The breaded toaster with the bread starts working in the "cold state" and carries out five baking cycles, with an interval of 15s in the middle of each cycle or according to The manufacturer's recommendations are longer, and the browning control is set at the pre-determined position in Chapter 11. This setting should be maintained for five cycles unless manufactured The factory proposed the correct correction. The setting of the browning control and any corrections made should be determined and indicated. The upper edge of each piece of bread should be marked. After the baking is finished, all the pieces of bread should be placed in the inside of the bread toaster. Consistent. 12.2 Baking Sandwiches Apply the same procedure as in 12.1, but with a sandwich on the bread toaster as shown in 11.2 and a browning control Set at 12.1 pre-measured position. GB/T 18938-2008/IEC 60442.1998 Place a thin wire thermocouple in the center of each sandwich to measure the temperature reached at the beginning of the melting of the cheese or at the end of each cycle temperature. Note. In some cases it is possible that the cheese has not melted before the end of the cycle. In this case, stop when the average degree of browning reaches 40% to 60%. Test, only the temperature of the cheese at the end of the cycle was recorded. 12.3 Determination of control settings for heated bread rolls When the test is carried out, the slices of bread placed on the bread toaster should be of the same type. According to the instruction manual, the largest number of bread rolls of the same type, with similar characteristics and sizes, which are common in the countries concerned, shall be Heating at the same time in the setting control position specified by the manufacturer. In the absence of information, the amount of bread rolls heated at one time is the same as that of bread slices. The amount of baking can be the same at one time; heating is performed at the highest focus control setting position. After the bread toaster is disconnected from the power supply, the bread roll should be Flip and reheat immediately. If burning occurs on the surface, the bake control setting position should be lowered accordingly and the test should be repeated. The following assessment should be made immediately after the bread toaster has been disconnected from the power supply. ---The inside of the bread roll is hot, warm or cold; --- There are burnt areas or spots on the outer surface of the bread roll. And record the results. 13 baking time The time of each of the first three baking cycles should be determined, as well as the total time of the three cycles, denoted by s. In order to demonstrate the above effects, it is recommended to use the table shown in Appendix A. 14 browning uniformity 14.1 Procedure It should be noted that baking can be carried out continuously. If not, the time required between cycles should be recorded. The average focus of all surfaces should be recorded Yellowness. Small deviations in the average brownness between the surfaces of the baked bread pieces at the time of evaluation are negligible. Should remember the weight of a larger area on the surface Large focal yellow difference. The degree of browning of different parts shall be evaluated in accordance with the color shades in Appendix D (Part 3C of BS3999). 14.2 Evaluation The minimum and maximum color gradation on each side of the toasted bread should be recorded, as well as the percentage of the surface area occupied by the color range, such as Table 1 shows. Table 1 cycle Baked slice of bread surface 80% 80% 7～11 7～11 80% 80% 8～11 8～12 85% 85% 8~12 8~12 90% 90% 9～13 9～13 GB/T 18938-2008/IEC 60442.1998 Table 1 (continued) cycle Baked slice of bread surface 90% 90% 10～14 11～14 Note 1. This information can be confirmed by photo if necessary. Note 2. The numbers in the table refer to the degree of browning in the color shade in Appendix D (BS3999 part 5C). The results of the evaluation can be expressed in the table in Appendix A. Immediately after baking, the inside of the toasted bread slices should be evaluated according to the following characteristics. ---soft, medium and hard; --- Hot, warm, cold. And record the results. 15 browning control characteristics According to Chapter 11, the average degree of browning of all loads at each position of the browning control should be described. For the sandwich baking function, the temperature reached by the cheese should be pointed out and given the temperature measured when the cheese begins to melt. Chu’s instructions. When testing the bread roll heating function, the temperature at the top and center of each bread roll should be measured. The average degree of browning is described as follows. White Pale (4 shades of color); Light brown lightbrown (6-8 of color shade); Medium (golden) brown medium (golden) brown (colors and shades 10 to 12); Dark brown darkbrown (colors and shades 14 to 16); Toasted burnt (18 of color shade); In order to demonstrate the above effects, it is recommended to use the table shown in Appendix A. 16 energy consumption In the test of Chapter 12, at the maximum load, the energy consumption of each of the five baking cycles should be measured and recorded. In the table shown in Appendix A. The average of the readings should be calculated as follows. E=E1+E2+E3+E4+E55 (1) In the formula. E---energy consumption, in kilowatt-hours (kWh); E---the energy consumption in the first cycle, in kilowatt-hours (kWh). Care should be taken to document and record the number of slices of bread used per cycle. 17 side surface temperature After the end of the five baking cycles in accordance with Chapter 12, the temperature on the long side surface of the bread toaster should be measured. On the upper surface Measurements were made on a vertical centerline at 10 mm below the edge. The measured temperature should be recorded in the report and indicate whether the temperature is measured on the plastic part or on the metal part. GB/T 18938-2008/IEC 60442.1998 18 Measures to remove breadcrumbs If the support surface is soiled during baking, a record should be made. Should pay attention to the recommended removal of breadcrumbs from the bread toaster Methods. 19 bread rack It should be noted that the type of bread rack provided is, for example, a lifting device or a tilting device. It should be noted whether the bread slice can be removed before the end of the baking process, for example by a mechanical manual release. When the bread rack is in the upper limit position, the size of the bread slice protruding bread toaster housing should be determined. The measured value is in mm Said. Check the effectiveness of the bread brake and indicate if the bread is ejected from the baking compartment when the bread rack is automatically or manually released. A bread roaster that can only be baked at one time (for example, a contact-type bread roaster), if there is a way to flip the bread (example) Such as. slip road), should be measured and pointed out. It should be stated whether there is a measure to manually suspend the baking process, and if the piece of bread is still locked in the grill, is the appliance Can disconnect the power supply. GB/T 18938-2008/IEC 60442.1998Appendix A(normative appendix) Baking effect display Medium baking Cycle setting The brownness of the slice effect Evaluation and photos Baking time/s Cheese temperature At the end of melting energy consumption 1 A B 1= 2= 2 B A 3 A B 4 B A 5 A B Minimum and maximum settings Minimum maximum Position Note. This form, if appropriate, can also be used to demonstrate the effectiveness of baked sandwiches and contact-type bread toasters. GB/T 18938-2008/IEC 60442.1998Appendix B(informative appendix) At least information that should be included in the sale At a minimum, the information to be included in the sale includes. ● Trademark nameplate and model code; ● The number of standard slices of bread that can be baked at the same time; ● The maximum thickness of the slice of bread baked in the product; ● Additional features. such as rotary heating (separate or combined); detachable slag tray. Note. This appendix does not replace GB 4706.14 "Special requirements for safety breads, grills, electric ovens and similar appliances for household and similar electrical appliances" Requirements within the safety standards. GB/T 18938-2008/IEC 60442.1998Appendix C(informative appendix) Model naming method Product name code, denoted by “H” Type code, represented by a capitalized Chinese pinyin Manual type is "S", semi-automatic type is "B", and fully automatic type is "Q" Specification code, 1/10 of the rated power of W Production unit improved design code, 表示 expressed in uppercase Chinese pinyin alphabetical order GB/T 18938-2008/IEC 60442.1998Appendix D(informative appendix) Color shade GB/T 18938-2008/IEC 60442.1998 ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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