GB 21456-2024 PDF in English
GB 21456-2024 (GB21456-2024) PDF English
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Minimum allowable values of the energy efficiency and energy efficiency grades for household and similar kitchen appliances
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Minimum allowable values of the energy efficiency and energy efficiency grades for household induction cookers
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Standards related to (historical): GB 21456-2024
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GB 21456-2024: PDF in English GB 21456-2024
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 27.010
CCS F 01
Replacing GB 12021.6-2017, GB 21456-2014, GB 24849-2017, GB 39177-2020
Minimum allowable values of the energy efficiency and
energy efficiency grades for household and similar kitchen
appliances
ISSUED ON. AUGUST 23, 2024
IMPLEMENTED ON. SEPTEMBER 01, 2025
Issued by. State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 6
3 Terms and definitions... 6
4 Energy efficiency grades and heating efficiency calculation... 8
5 Technical requirements... 12
6 Test methods... 12
7 Implementation of the standard... 13
Annex A (normative) Test method for energy efficiency of electric rice cookers... 14
Annex B (normative) Test method for energy efficiency of electric pressure cookers18
Annex C (normative) Test methods for energy efficiency of electric stew pots and
electric stew cookers... 22
Annex D (normative) Test methods for energy efficiency of electric kettles... 26
Annex E (normative) Test methods for energy efficiency of electromagnetic cookers
... 29
Annex F (normative) Test methods for energy efficiency of microwave ovens... 37
Minimum allowable values of the energy efficiency and
energy efficiency grades for household and similar kitchen
appliances
1 Scope
This document specifies the energy efficiency grades and heating efficiency calculation,
technical requirements and test methods for household and similar kitchen appliances.
This document applies to the following types of household and similar kitchen
appliances with a rated voltage not exceeding 250V AC.
a) Electric rice cookers with a rated power not exceeding 2200 W and heated by
electric heating elements or electromagnetic induction;
b) Electric pressure cookers with the ability to automatically control working
pressure, heated by electric heating elements or electromagnetic induction, with
a rated power not exceeding 2200 W, a rated volume not exceeding 10L, and a
rated cooking pressure of 40 kPa~140 kPa (gauge pressure);
c) Electric stew pots and electric stew cookers with a rated power not exceeding
2200 W;
d) Electric kettles that can pour water from the spout by holding the handle and tilting
the kettle body, are only used to boil water and heat water to boiling point, and do
not have an automatic water filling function;
e) Induction cooktops with one or more heating units, each with a rated power of
700 W~3500 W;
f) Microwave ovens with a maximum rated input power of 2500 W or less, which
use electromagnetic energy in the ISM band of 2450 MHz and resistive heating
elements to heat items and food in the oven cavity, including combination
microwave ovens.
NOTE. The ISM band is an electromagnetic frequency range determined by the International
Telecommunication Union (ITU) and adopted in the standard numbered CISPR11 developed by the
International Special Committee on Radio Interference (CISPR).
This document does not apply to the following types of kitchen appliances.
- Commercial electromagnetic cookers, industrial frequency electromagnetic
Any mode of the kitchen appliance that provides one or more of the following user-
oriented functions or protection functions, and is continuous, when the kitchen
appliance is connected to the mains power supply.
a) Other modes (including active mode start or stop) can be triggered by triggering
remote switches (including remote control), internal sensors, and timers;
b) Continuous functions. information or status display including clock;
c) Continuous functionality. sensor-based functionality.
NOTE. A timer is a clock function (with or without a display) that can perform a periodic,
predetermined task (such as switching on and off) and can work continuously.
[Source. GB/T 35758-2017, 3.6]
3.3 off mode (s)
Any mode of the kitchen appliance that is continuous when the power supply unit of
the kitchen appliance is connected to the mains and no standby mode, network mode or
active mode is present. Indicators that only alert the user that the product is in the off
position are included in the category of off mode.
[Source. GB/T 35758-2017, 3.5]
3.4 network mode (s)
A mode of the kitchen appliance when it is connected to the mains power supply and at
least one network function has been activated (e.g., restarted by a network command or
complete network communication), but the main function has not yet been activated.
NOTE. This mode is not applicable if the network function is not enabled and/or if there is no
connection to the network. The network function can be triggered by a pre-defined set of instructions
or a response to a network request. "Network" in this standard includes the communication between
two or more independently powered devices or kitchen appliances. The network does not include
one or more controls for individual kitchen appliances. Network mode may include one or more
standby functions.
[Source. GB/T 35758-2017, 3.7]
3.5 warm-keeping energy consumption
The amount of electricity consumed by kitchen appliances when they are in keep warm
mode.
3.6 energy consumption for grill-function
The power consumption per unit temperature rise of the microwave oven in the grill
function state.
5 Technical requirements
5.1 Minimum allowable values of energy efficiency for electric rice cookers
The minimum allowable values of energy efficiency for electric rice cookers are the
requirements of energy efficiency grade 3 in Table 1.
5.2 Minimum allowable values of energy efficiency for electric pressure cookers
The minimum allowable values of energy efficiency for electric pressure cookers are
the requirements of energy efficiency grade 3 in Table 2.
5.3 Minimum allowable values of energy efficiency for electric stew pots and
electric stew cookers
The minimum allowable values of energy efficiency for electric stew pots and electric
stew cookers are the requirements of energy efficiency grade 3 in Table 3.
5.4 Minimum allowable values of energy efficiency for electric kettles
The minimum allowable values of energy efficiency for electric kettles are the
requirements of energy efficiency grade 3 in Table 4.
5.5 Minimum allowable values of energy efficiency for electromagnetic cookers
The minimum allowable values of energy efficiency for electromagnetic cookers are
the requirements of energy efficiency grade 3 in Table 5.All heating units of
electromagnetic cookers shall meet the corresponding requirements.
5.6 Minimum allowable values of energy efficiency for microwave ovens
The minimum allowable values of energy efficiency for microwave ovens are the
requirements of energy efficiency grade 3 in Table 6.
6 Test methods
6.1 Test methods for electric rice cookers
The test conditions and methods for the heating efficiency, standby power and warm-
keeping energy consumption of electric rice cookers shall be in accordance with Annex
A.
6.2 Test methods for electric pressure cookers
The test conditions and methods for the heating efficiency, standby power and warm-
keeping energy consumption of electric pressure cookers shall be in accordance with
Annex A
(normative)
Test method for energy efficiency of electric rice cookers
A.1 Test conditions
A.1.1 Test environment
Unless otherwise specified, the test shall be carried out indoors in accordance with the
following environmental requirements.
a) Ambient temperature. 23℃±2℃, wind speed < 0.5m/s, no obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
A.1.2 Power supply
It shall be carried out under the conditions of rated voltage 220 V±2.2 V and rated
frequency 50 Hz±1 Hz.
A.1.3 Test measuring instruments and meters
Test instruments and meters shall meet the following requirements.
a) The accuracy of voltmeter, power meter and electric energy meter shall not be less
than ±0.5%;
b) The resolution of the instrument used to measure temperature is 0.1°C. The
accuracy of the temperature measuring instrument shall not be less than ±0.5%;
c) The timer resolution is 0.01 s, and the accuracy is ±2 s/h;
d) When the scale is at full capacity, the relative error shall not exceed ±0.1% and
the minimum display (scale) value shall be 1 g;
e) Thermocouples shall use thin-wire thermocouples with a wire diameter not
exceeding 0.3 mm.
A.1.4 Water
Use drinking water for tests.
with non-metallic inner pot materials, the λ value is 1.2;
G - The mass of water before the test, in kilograms (kg);
t2 - The highest water temperature after the test, in degrees Celsius (℃), accurate to one
decimal place;
t1 - The initial water temperature before the test, in degrees Celsius (℃), accurate to
one decimal place;
E - Power consumption, in watt-hours (W·h), accurate to two decimal places.
A.2.3 Test of warm-keeping energy consumption
When testing the warm-keeping energy consumption of the rice cooker, the initial water
temperature is 23℃±2℃. The test procedure is as follows.
a) Add 80% of the rated volume of water to the inner pot;
b) Try to fix the temperature measuring thermocouple in the cylindrical space of 50
mm in the center of the inner pot, 10 mm±2 mm away from the bottom of the pot;
c) Turn on the power to heat, and when the water temperature reaches 90℃, the rice
cooker is forced to enter the keep warm state. At the same time, it starts recording
the time and power consumption;
d) Measure the power consumption within 5 h. Calculate the power consumption per
hour as the warm-keeping energy consumption. At the same time, start measuring
the temperature value at the 4th hour. Continue monitoring until the 5th hour. The
temperature value in the pot during the process shall be above 60℃.
If the heating method is electromagnetic induction heating, the magnetic field will
excessively affect the measurement results. The energy consumption can be determined
by twisted platinum resistance or other equivalent methods.
A.2.4 Standby power test
The test method for standby power is as follows.
a) Standby power without network mode
Measure the power consumption of the rice cooker in standby mode for 4 h. The
power consumption per hour is calculated as the standby power. For rice cookers
with wake-up function, they shall be kept in non-wake-up mode during the test.
b) Standby power with network mode
Measure the power consumption of the rice cooker in network standby mode for 4
h. The power consumption per hour is calculated as the network standby power.
Annex B
(normative)
Test method for energy efficiency of electric pressure cookers
B.1 Test conditions
B.1.1 Test environment
Unless otherwise specified, the test shall be conducted indoors in accordance with the
following environmental requirements.
a) Ambient temperature. 23℃±2℃; wind speed < 0.5 m/s; no obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
B.1.2 Power supply
The rated voltage shall be 220 V±2.2 V. The rated frequency shall be 50 Hz±1 Hz.
B.1.3 Test measuring instruments and meters
Test instruments and meters shall meet the following requirements.
a) The accuracy of voltmeter, power meter and electric energy meter shall not be less
than ±0.5%;
b) The resolution of the instrument used to measure temperature is 0.1°C. The
accuracy of the temperature measuring instrument shall not be less than ±0.5%;
c) The timer resolution is 0.01 s. The accuracy is ±2 s/h;
d) When the scale is at full capacity, the relative error shall not exceed ±0.1% and
the minimum display (scale) value shall be 1 g;
e) Thermocouples shall use thin-wire thermocouples with a wire diameter not
exceeding 0.3 mm.
B.1.4 Water
Use drinking water for tests.
B.1.5 Initial conditions of tests
Before each test, the temperature difference between the electric pressure cooker and
the ambient temperature is within 5°C or the appliance is left to stand for at least 6 h.
B.2 Test methods
B.2.1 Test preparation
Preparation before testing.
a) The test is carried out under the maximum cooking pressure function specified in
the instructions for use of the electric pressure cooker and at a setting where the
pressure-cooking time is greater than 30 min;
b) For electric pressure cookers equipped with two or more types of inner pots, if the
instructions for use clearly indicate the use of an inner pot, the test shall be
conducted according to the specified inner pot;
c) The relevant testing process involved in this document shall not change or damage
the structure and sealing of the electric pressure cooker.
B.2.2 Power consumption measurement
During the test, the initial water temperature is 23℃±2℃. The initial water temperature
shall be consistent with the ambient temperature (temperature difference is not greater
than 1℃). The test procedure is as follows.
a) Add 50% of the rated volume of water to the inner pot. Measure the initial water
temperature t1;
b) Place the temperature detection device into the inner pot. The temperature
measurement point shall be immersed within 10 mm~30 mm of the water surface.
Try to fix the temperature measurement point in the cylindrical space area of φ50
mm in the center of the inner pot;
c) Connect the rated voltage as specified, select the gear with the maximum steaming
pressure and pressure cooking time greater than 30 min. Use the energy meter to
start recording the power consumption of the electric pressure cooker;
d) When the internal cooking temperature of the electric pressure cooker reaches
100℃, start to record the temperature value continuously. Record once per second.
After working continuously for 30 min, read the power consumption E. Stop
recording the temperature value t. Calculate the average value according to
formula (B.3).
The energy efficiency test of electric pressure cookers can use thermocouples or real-
time temperature measurement and wireless signal transmission instruments with equal
or higher accuracy. When there is a dispute over the test results, the test data of real-
B.2.4 Test of warm-keeping energy consumption
When testing the warm-keeping energy consumption of electric pressure cookers, the
initial water temperature is 23℃±2℃. The test procedure is as follows.
a) Add 50% of the rated volume of water to the inner pot;
b) Try to fix the temperature measuring thermocouple in the cylindrical space of φ50
mm in the center of the inner pot, 10 mm±2 mm away from the bottom of the pot;
c) Turn on the power to heat, and when the water temperature reaches 90℃, the
electric pressure cooker will be forced to enter the keep warm state. At the same
time, it will start recording the time and power consumption;
d) Measure the power consumption within 5 h. Calculate the power consumption per
hour as the warm-keeping energy consumption. At the same time, start measuring
the temperature value at the 4th hour. Continue monitoring until the 5th hour. The
temperature value in the pot during the process shall be above 60℃.
If the heating method is electromagnetic induction heating of the electric pressure
cooker, its magnetic field excessively affects the measurement results. The energy
consumption can be determined by twisted platinum resistance or other equivalent
methods.
B.2.5 Standby power test
The test method for standby power is as follows.
a) Standby power without network mode
Measure the power consumption of the electric pressure cooker in standby mode for
4 h. Then calculate the power consumption per hour as the standby power. For
electric pressure cookers with wake-up function, keep them in non-wake-up mode
during the test.
b) Standby power with network mode
Measure the power consumption of the electric pressure cooker in the network
standby state for 4 h. Then calculate the power consumption per hour as the
network standby power. For networked electric pressure cookers with wake-up
function, keep them in the non-wake-up state during the test.
Annex C
(normative)
Test methods for energy efficiency of electric stew pots and electric stew cookers
C.1 Test conditions
C.1.1 Test environment
Unless otherwise specified, the test shall be carried out indoors in accordance with the
following environmental requirements.
a) Ambient temperature. 23℃±2℃. Wind speed < 0.5 m/s. No obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
C.1.2 Power supply
The rated voltage shall be 220 V±2.2 V and the rated frequency shall be 50 Hz±1 Hz.
C.1.3 Test measuring instruments and meters
Test instruments and meters shall meet the following requirements.
a) The accuracy of voltmeter, power meter and electric energy meter shall not be less
than ±0.5%;
b) The resolution of the instrument used to measure temperature is 0.1°C, and the
accuracy of the temperature measuring instrument is not less than ±0.5%;
c) The timer resolution is 0.01 s. The accuracy is ±2 s/h;
d) When the scale is at full capacity, the relative error shall not exceed ±0.1% and
the minimum display (scale) value shall be 1 g;
e) Thermocouples shall use thin-wire thermocouples with a wire diameter not
exceeding 0.3 mm.
C.1.4 Water
Use drinking water for tests.
C.1.5 Initial conditions of tests
Annex D
(normative)
Test methods for energy efficiency of electric kettles
D.1 Test conditions
D.1.1 Test environment
Unless otherwise specified, the test shall be carried out indoors in accordance with the
following environmental requirements.
a) Ambient temperature. 23℃±2℃. Wind speed < 0.5 m/s. No obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
D.1.2 Power supply
It shall be carried out under the conditions of rated voltage 220 V±2.2 V and rated
frequency 50 Hz±1 Hz.
D.1.3 Test measuring instruments and meters
Test instruments and meters shall meet the following requirements.
a) The accuracy of voltmeter, power meter and electric energy meter shall not be less
than ±0.5%;
b) The resolution of the instrument used to measure temperature is 0.1°C. The
accuracy of the temperature measuring instrument shall not be less than ±0.5%;
c) The timer resolution is 0.01 s. The accuracy is ±2 s/h;
d) When the scale is at full capacity, the relative error shall not exceed ±0.1% and
the minimum display (scale) value shall be 1 g;
e) Thermocouples shall use thin-wire thermocouples with a wire diameter not
exceeding 0.3 mm.
D.1.4 Water
Use drinking water for tests.
...... Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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