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GB/T 23143-2008: Household stationary appliances for cooking, grilling and similar use -- Methods for measuring performance
Status: Obsolete
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| GB/T 23143-2008 | English | 1824 |
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Household stationary appliances for cooking, grilling and similar use -- Methods for measuring performance
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GB/T 23143-2008
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Basic data | Standard ID | GB/T 23143-2008 (GB/T23143-2008) | | Description (Translated English) | Household stationary appliances for cooking, grilling and similar use -- Methods for measuring performance | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | Y68 | | Classification of International Standard | 97.040.20 | | Word Count Estimation | 23,297 | | Date of Issue | 2008-12-30 | | Date of Implementation | 2009-09-01 | | Quoted Standard | GB/T 11186; GB/T 20147-2006; ISO/CIE 10526-1999; CIE 15.2-1986 | | Adopted Standard | IEC 61817-2000, MOD | | Regulation (derived from) | National Standard Approval Announcement 2008 No.26 (Total No.139) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the home cooking, barbecue and similar purposes in vertical electrical performance test methods. This standard applies to home cooking, barbecue and similar electrical appliances in vertical applications. This standard defines the main performance characteristics of interest to the user of such appliances. And provides test methods. This standard does not address the safety and performance requirements of the product. Because of the time and the test material, difference component and the impact test operator subjective judgment, when considering the accuracy and repeatability of the test using the standard method described in roughly the same period of time in the same laboratory, by the same the operator using the same apparatus at different than the test carried out on a laboratory test apparatus having a higher reliability. This standard does not apply to household microwave ovens, cooking ranges, stove, oven and grill, nor does it apply specifically designed for commercial and industrial appliances. | GB/T 23143-2008: Household stationary appliances for cooking, grilling and similar use -- Methods for measuring performance
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Household stationary appliances for cooking, grilling and similar use. Methods for measuring performance
ICS 97.040.20
Y68
National Standards of People's Republic of China
Home cooking, barbecue and Stationary Electric similar purposes
Performance Test Methods
Posted 2008-12-30
2009-09-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 3 measurements
5 4 General Conditions of measurement
6 4 size and quality
6 7 functional testing
8 Other features 16
Appendix A (normative) color measurement device 18
Appendix B (normative) chromaticity diagram 19
Foreword
The reference to the standard IEC 61817.2000 "Home cooking, barbecue and portable electrical performance test methods similar use of" making.
This standard Annex A, Annex B normative appendix.
The standard proposed by China National Light Industry Council.
This standard by the National Standardization Technical Committee appliances (SAC/TC46) centralized.
This standard was drafted. Cixi Home Electrical Technology Service Co., Ltd., Foshan City of Quality Supervision and Testing Center, China Household Electrical Appliances
Institute.
The main drafters. Zhang Yachen, Li Xuhui, Ye Sun Meng, Wu Meng.
Home cooking, barbecue and Stationary Electric similar purposes
Performance Test Methods
1 Scope
This standard specifies the home cooking, barbecue and similar applications in vertical electrical performance test methods.
This standard applies to home cooking, barbecue and Stationary Electric similar purposes.
This standard defines the main performance characteristics of interest to the user of such equipment, and provides test methods.
This standard does not address safety and performance requirements of the product.
Because of the time and the test material, and the impact of differences in the subjective judgment of the operator experimental component, when considering the accuracy and repeatability when
The use of standard test methods as described in roughly the same period, in the same laboratory by the same operator to use the same utensils
Test different than in a laboratory test station apparatus having higher reliability.
This standard does not apply to household microwave ovens, cooking ranges, hobs, ovens and grills, it does not apply specifically for commercial and industrial use and design
appliance.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 11186 (all parts) measurements coating color [eqv ISO 7724 (all parts)]
GB/T 20147-2006 CIE standard colorimetric observer (CIE10527.1991, IDT)
ISO /CIE10526.1999 CIE standard colorimetric light source
CIE15.2. 1986 colorimetric test
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
By way of thermal radiation cooking or baking food.
Note 1. In case of contact with barbecue, one or both sides are in direct contact with the heating plate of food.
Note 2. barbecue outdoors/contact called barbecue grill (barbecuing).
Note 3. The grill/grill in contact with a baking stone and bake bake function.
3.2
Heated by hot air convection drying, radiant heat or forced hot air cooking mode or grilled meat.
3.3
Baking flour foods by way of thermal radiation.
3.4
Heated by hot air convection drying, radiant heat or forced hot air cooking mode or grilled food (typically foods such as eggs, flour
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