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GB/T 37597-2019: Electrically operated food preparation appliances - Methods for measuring the performance
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 37597-2019 | English | 564 |
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Electrically operated food preparation appliances - Methods for measuring the performance
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GB/T 37597-2019
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Basic data | Standard 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
Content
Foreword 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 23
Foreword
This 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 method
1 Scope and object
1.1 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 references
Empty chapter
Note. Other sections containing normative references will be created in the future.
3 Terms and definitions
The 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).
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