GB/T 37597-2019 English PDFUS$564.00 · In stock
Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 37597-2019: Electrically operated food preparation appliances - Methods for measuring the performance Status: Valid
Basic dataStandard ID: GB/T 37597-2019 (GB/T37597-2019)Description (Translated English): Electrically operated food preparation appliances - Methods for measuring the performance Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: Y68 Classification of International Standard: 97.040.50 Word Count Estimation: 30,374 Date of Issue: 2019-06-04 Date of Implementation: 2020-01-01 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 37597-2019: Electrically operated food preparation appliances - Methods for measuring the performance---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order. Electrically operated food preparation appliances--Methods for measuring the performance ICS 97.040.50 Y68 National Standards of People's Republic of China Electric food processing equipment performance test method (IEC 60619.1993, IDT) Published on.2019-06-04 2020-01-01 implementation State market supervision and administration China National Standardization Administration issued ContentForeword V 1 Scope and object 1 1.1 Scope 1 1.2 Aspects outside the scope 1 2 Normative references 1 3 Terms and Definitions 1 3.1 Terminology 1 used to define functions 3.2 Terminology 2 used to define the main appliance category 3.3 Terminology 3 for defining ease of use 4 Test Content List 3 5 General conditions of the test 3 5.1 General 4 5.2 Power supply 4 5.3 Ambient temperature 4 5.4 Movement of hand-held appliances 4 5.5 Type of mixing bowl 4 5.6 raw materials 4 5.7 Pretest 4 5.8 baking temperature 4 6 whipping 4 6.1 Raw materials 4 6.2 Step 5 6.3 specific volume 5 6.4 Outcome 5 7 dozen cream 5 7.1 Raw materials 5 7.2 Step 5 7.3 Measurement of specific volume 5 7.4 Result 5 8 beat 6 8.1 Raw materials 6 8.2 Step 6 8.3 Result 6 9 thick mixing 7 9.1 Raw materials 7 9.2 Step 7 9.3 Result 7 10 stirring 8 10.1 Raw materials 8 10.2 Step 8 10.3 Result 8 11 揉 and 8 11.1 Raw material 8 11.2 Step 8 11.3 Result 9 12 Blending/Making Puree 9 12.1 Raw materials 9 12.2 Step 9 12.3 Result 9 13 Emulsification 10 13.1 Raw materials 10 13.2 Step 10 13.3 Outcome 10 14 chopped 10 14.1 Ground Meat 10 14.2 Ground Onion 11 14.3 Ground Almonds 11 15 slices 12 15.1 Cut carrot slices 12 15.2 Cut Cucumber Slices 12 15.3 Cut the onion slices 13 16 shred 13 16.1 Cut carrots 13 16.2 Cut Cheese 14 17 cut fries 14 17.1 Raw materials 14 17.2 Step 15 17.3 Result 15 18 Juice 15 18.1 Raw materials 15 18.2 Step 15 18.3 Result 16 19 Extracting Citrus Juice 16 19.1 Raw materials 16 19.2 Step 16 19.3 Extractor Efficiency 16 19.4 Filter Efficiency 16 19.5 Results 17 20 ground coffee 17 20.1 Raw materials 17 20.2 Step 17 20.3 Result 17 21 Splash and Spill 18 21.1 Raw materials 18 21.2 Step 18 21.3 Result 18 22 Cleaning efficiency and cleaning time 18 22.1 Empty Chapter 18 22.2 Step 18 22.3 Result 18 Appendix A (Normative Appendix) Materials intended for use in this standard 22 Appendix B (informative) Information provided to the point of sale 23ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard uses the translation method equivalent to IEC 60619.1993 (Ed2.0) A1.1995 A2.2004 "Electric food processing equipment Performance Test Method. Please note that some of the contents of this document may involve patents. The issuing organization of this document is not responsible for identifying these patents. This standard was proposed by the China Light Industry Association. This standard is under the jurisdiction of the National Standardization Technical Committee for Household Appliances (SAC/TC46). This standard was drafted. Hangzhou Jiuyang Ou Nanduo Small Appliances Co., Ltd., Guangdong Midea Life Appliance Manufacturing Co., Ltd., Shenzhen Lianchuang Sanjin Electric Co., Ltd., China Household Electric Appliance Research Institute, Zhejiang Shaoxing Supor Life Electric Co., Ltd., Guangdong Xinbao Electric Co., Ltd. Company, Guangdong Horizon Electric Co., Ltd., Qingdao Haier Complete Appliances Service Co., Ltd., Jiangmen Jinghui Electric Industrial Co., Ltd., Wu Han Products Quality Supervision and Inspection Institute. The main drafters of this standard. Ma Dejun, Xu Yuehua, Han Han, Liu Zhenyu, Chen Wei, Meng Chengcheng, Chen Guanghua, Lu Quanbin, Chen Xiane, Chen Zhiyong, Lu Wei, Liu Kai, Sun Zuobin. Electric food processing equipment performance test method1 Scope and object1.1 Scope This standard applies to household electric food processing equipment. The purpose of this standard is to specify and clarify the test methods for testing the functions that can be performed by household electric food processing appliances, which is relevant to the user. The benefits, while this standard provides guidelines for the evaluation of test results. Considering the low accuracy and low repeatability due to changes in time, sources and materials of test materials, and subjective judgment of testers Sex, the test method is more practically applied to several appliances, at almost the same time, by the same tester, with the same tool, at Instead of testing individual instruments in different laboratories, the same laboratory performs the comparison test. Since the type or size of the given oven is not defined, and because several tests require baking of the final product to determine the volume, Different ovens that are expected to be used may result in a change in results, so all comparison tests should use the same oven. 1.2 Aspects beyond the scope This standard does not address safety. This standard does not apply to appliances designed for commercial or industrial use. Please note that the same results may sometimes be derived from different functions.2 Normative referencesEmpty chapter Note. Other sections containing normative references will be created in the future.3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Terms used to define functions 3.1.1 Whip whisking Mix air into the egg white to increase the volume. 3.1.2 Whipped cream whippingcream Mix air into the cream to increase the volume. 3.1.3 Beating beating Stir and mix in air (eg cake paste). ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 37597-2019_English be delivered?Answer: Upon your order, we will start to translate GB/T 37597-2019_English as soon as possible, and keep you informed of the progress. The lead time is typically 2 ~ 4 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 37597-2019_English with my colleagues?Answer: Yes. 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