{"id":226318,"date":"2024-10-19T14:42:32","date_gmt":"2024-10-19T14:42:32","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-60350-22018\/"},"modified":"2024-10-25T08:38:29","modified_gmt":"2024-10-25T08:38:29","slug":"bs-en-60350-22018","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-60350-22018\/","title":{"rendered":"BS EN 60350-2:2018"},"content":{"rendered":"

This part of IEC 60350<\/span> <\/span> defines methods for measuring the performance of electric hobs<\/b> for household use.<\/p>\n

Appliances covered by this document can be built-in or designed to be placed on a work surface. The hob<\/b> can also be a part of a cooking range.<\/p>\n

This document does not apply to portable appliances for cooking, grilling and similar functions (see IEC 61817<\/span> <\/span>).<\/p>\n

This document defines the main performance characteristics of hobs<\/b> which are of interest to the user and specifies methods for measuring these characteristics.<\/p>\n

This document does not specify a classification or ranking for performance.<\/p>\n

\n
\n NOTE 1\n <\/div>\n

Some of the tests which are specified in this document are not considered to be reproducible since the results can vary between laboratories. They are therefore intended for comparative testing purposes only.<\/p>\n<\/div>\n

\n
\n NOTE 2\n <\/div>\n

This document does not deal with safety requirements ( IEC 60335\u20112\u20116<\/span> <\/span> and IEC 60335\u20112\u20119<\/span> <\/span>).<\/p>\n<\/div>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nundefined <\/td>\n<\/tr>\n
11<\/td>\nCONTENTS <\/td>\n<\/tr>\n
15<\/td>\nFOREWORD <\/td>\n<\/tr>\n
17<\/td>\n1 Scope
2 Normative references
3 Terms and definitions <\/td>\n<\/tr>\n
20<\/td>\n4 List of measurements
4.1 Dimensions and mass
4.2 Cooking zones and cooking areas <\/td>\n<\/tr>\n
21<\/td>\n4.3 Cleaning
5 General conditions for the measurements
5.1 Test room
5.2 Electricity supply
5.3 Instrumentation and measurements <\/td>\n<\/tr>\n
22<\/td>\n5.4 Positioning the appliance
Tables
Table 1 \u2013 Instruments
Table 2 \u2013 Measurements <\/td>\n<\/tr>\n
23<\/td>\n5.5 Initial conditions
5.6 Cookware
5.6.1 Standardized cookware <\/td>\n<\/tr>\n
24<\/td>\nTable 3 \u2013 Sizes of standardized cookware and water amounts <\/td>\n<\/tr>\n
27<\/td>\n5.6.2 Alternative cookware
Figures
Figure 1 \u2013 Standardized cookware <\/td>\n<\/tr>\n
28<\/td>\n6 Dimensions and mass
6.1 Overall dimensions <\/td>\n<\/tr>\n
29<\/td>\nFigure 2 \u2013 Dimensions of appliances <\/td>\n<\/tr>\n
30<\/td>\n6.2 Mass of the appliance
6.3 Cooking zones and cooking areas
6.3.1 Number of cooking zones per hob
6.3.2 Dimensions of cooking zones
Figure 3 \u2013 Dimensions of built-in hobs <\/td>\n<\/tr>\n
31<\/td>\n6.3.3 Dimensions of cooking areas
6.4 Level of solid hotplates
Figure 4 \u2013 Device for checking the level of solid hotplates <\/td>\n<\/tr>\n
32<\/td>\n6.5 Distance between cooking zones
7 Energy consumption and heating up time
7.1 General
7.2 Purpose
7.3 Determine a cookware set to assess a hob with cooking zones <\/td>\n<\/tr>\n
33<\/td>\n7.4 Positioning the cookware on a cooking zone
Table 4 \u2013 Criteria for selecting the cookware set regarding cooking zones <\/td>\n<\/tr>\n
34<\/td>\n7.5 Procedure for measuring the energy consumption of a cooking process
7.5.1 Preparation
7.5.2 Preliminary measurements
Figure 5 \u2013 Overshoot measurement <\/td>\n<\/tr>\n
36<\/td>\n7.5.3 Measuring the energy consumption
Figure 6 \u2013 Energy consumption measurement process for a cooking process <\/td>\n<\/tr>\n
37<\/td>\n7.5.4 Evaluation and calculation <\/td>\n<\/tr>\n
38<\/td>\n7.6 Procedure for measuring the heating up time
8 Ability to control the temperature of a load
8.1 Lower control position
8.1.1 Purpose <\/td>\n<\/tr>\n
39<\/td>\n8.1.2 Cookware, positioning and ingredients
8.1.3 Procedure
Table 5 \u2013 Amount of oil <\/td>\n<\/tr>\n
40<\/td>\n8.1.4 Assessment
8.2 Temperature overshoot of hotplates
8.2.1 Purpose
8.2.2 Ingredients and cookware
8.2.3 Procedure
8.2.4 Assessment <\/td>\n<\/tr>\n
41<\/td>\n9 Heat distribution and heat supply
9.1 Measuring the heat distribution
9.1.1 Test purpose
9.1.2 Discs <\/td>\n<\/tr>\n
42<\/td>\n9.1.3 Pre-test for determining the setting
Table 6 \u2013 Specifications for discs used for measuring the heat distribution <\/td>\n<\/tr>\n
43<\/td>\n9.1.4 Preparation of the disc for the main test <\/td>\n<\/tr>\n
44<\/td>\n9.1.5 Main test
9.1.6 Assessment <\/td>\n<\/tr>\n
46<\/td>\nTable 7 \u2013 maximum time tmax for each size of disc <\/td>\n<\/tr>\n
48<\/td>\n9.2 Measuring the continuous frying
9.2.1 Purpose
Figure 7 \u2013 Diametral lines <\/td>\n<\/tr>\n
49<\/td>\n9.2.2 Specification of the frying pan
9.2.3 Recipe for pancakes
Table 8 \u2013 Ingredients and cooking durations <\/td>\n<\/tr>\n
50<\/td>\n9.2.4 Procedure
9.2.5 Assessment
10 Heat performance of cooking zones
10.1 Purpose
10.2 Procedure <\/td>\n<\/tr>\n
51<\/td>\nTable 9 \u2013 Quantities for heat performance test
Table 10 \u2013 Frying times for potato chips <\/td>\n<\/tr>\n
52<\/td>\n11 Smallest detected diameter for induction cooking zones
11.1 Purpose
11.2 Procedure <\/td>\n<\/tr>\n
53<\/td>\n12 Power measurement of low power modes
13 Spillage capacity of hobs
Figure 8 \u2013 Disc to determine the smallest detected diameter <\/td>\n<\/tr>\n
55<\/td>\nAnnex A (normative)Further requirements for measuring the energy consumptionand heating up time for cooking areas
A.1 General
A.2 Hob with cooking area
A.2.1 General
A.2.2 Cooking area without limitative marking
Figure A.1 \u2013 Layout for a hob with cooking area without limitative marking \u2013 Example <\/td>\n<\/tr>\n
56<\/td>\nA.2.3 Hob with cooking area with limitative marking
Figure A.2 \u2013 Layouts for a hob with a cooking areawith limitative marking \u2013 Examples
Table A.1 \u2013 Criteria for the cookware set for measuring cooking areas without limitative marking <\/td>\n<\/tr>\n
57<\/td>\nA.2.4 Hob with cooking zones and cooking areas
A.3 Positioning on a cooking area
A.3.1 General
A.3.2 Positioning on a cooking area without limitative markings
Table A.2 \u2013 Criteria for the cookware set for measuring cooking areas with limitative marking <\/td>\n<\/tr>\n
58<\/td>\nA.3.3 Positioning on a cooking area with limitative markings
Figure A.3 \u2013 Drawing layer <\/td>\n<\/tr>\n
59<\/td>\nFigure A.4 \u2013 Position a cookware set on a cooking areawith limitative markings \u2264 3 controls \u2013 Example <\/td>\n<\/tr>\n
61<\/td>\nFigure A.5 \u2013 Position a cookware set on a cooking areawith limitative markings > 3 controls \u2013 Example <\/td>\n<\/tr>\n
62<\/td>\nAnnex B (informative)Aids for measuring the energy consumption according to Clause 7
B.1 Fixing the temperature measurement instrument to the lid \u2013 Example
B.2 Marking the lowest possible simmering power setting
Figure B.1 \u2013 Position of the temperature measurement instrument <\/td>\n<\/tr>\n
63<\/td>\nFigure B.2 \u2013 Polar coordinate paper \u2013 Example <\/td>\n<\/tr>\n
64<\/td>\nAnnex C (informative)Examples how to select and position the cookwarefor measurements according to Clause 7 and Annex A
C.1 Example 1 \u2013 Cooking zones
Figure C.1 \u2013 Example 1: tubular hotplates, solid hotplates,radiant cooking zone or induction cooking zone <\/td>\n<\/tr>\n
65<\/td>\nC.2 Example 2 \u2013 cooking zones combined with cooking area with limitative markings
Figure C.2 \u2013 Example 1: selecting and positioning of cookware <\/td>\n<\/tr>\n
66<\/td>\nFigure C.3 \u2013 Example 2: induction or radiant cooking zonescombined with a cooking area with limitative markings <\/td>\n<\/tr>\n
67<\/td>\nFigure C.4 \u2013 Example 2: selecting and positioning of cookware <\/td>\n<\/tr>\n
68<\/td>\nC.3 Example 3 \u2013 cooking area with limitative markings > 3 controls with the area of control in front
Figure C.5 \u2013 Example 3: Cooking area with limitative markings > 3 controls with the area of the control in front <\/td>\n<\/tr>\n
69<\/td>\nFigure C.6 \u2013 Example 3: procedure how to shift the cookwareinto the correct position \u2013 Step 1 <\/td>\n<\/tr>\n
70<\/td>\nFigure C.7 \u2013 Example 3: Procedure how to shift the cookwareinto the correct position \u2013 Step 2 <\/td>\n<\/tr>\n
71<\/td>\nC.4 Example 4 \u2013 cooking area with limitative markings > 3 controls with the area of control at the side
Figure C.8 \u2013 Example 4: Cooking area with limitative markings > 3 controls with the area of the control at the side <\/td>\n<\/tr>\n
72<\/td>\nFigure C.9 \u2013 Example 4: procedure how to shift the cookware into the correct position \u2013 Step 1 <\/td>\n<\/tr>\n
73<\/td>\nFigure C.10 \u2013 Example 4: procedure how to shift the cookwareinto the correct position \u2013 Step 2 <\/td>\n<\/tr>\n
74<\/td>\nAnnex D (normative)Shade chart
Table D.1 \u2013 Classification of shade numbers regarding Ry <\/td>\n<\/tr>\n
75<\/td>\nTable D.2 \u2013 Examples for the shade charts regarding L*, Ry and the specification of the limiting samples Hlimit and Hlower <\/td>\n<\/tr>\n
76<\/td>\nAnnex E (informative)Data and calculation sheet: energy consumption of a cooking process (see Clause 7 and Annex A) <\/td>\n<\/tr>\n
77<\/td>\nAnnex F (informative)Addresses of suppliers
F.1 General
F.2 Disc material (C45) for measuring the smallest detected diameter
F.3 Stainless steel for bottom material of the standardized cookware
F.4 Cookware for measuring the energy consumption and heating up time
F.5 Disc for measuring the heat distribution
F.6 Lamp for digital measurement systems <\/td>\n<\/tr>\n
78<\/td>\nF.7 Digital measurement system
F.8 Testcharts for checking the resolution of the imaging system <\/td>\n<\/tr>\n
79<\/td>\nAnnex G (informative)Example for assessing the lower control position
G.1 General
G.2 Criteria <\/td>\n<\/tr>\n
80<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Household electric cooking appliances – Hobs. Methods for measuring performance<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2018<\/td>\n82<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":226323,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[1320,2641],"product_tag":[],"class_list":{"0":"post-226318","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-97-040-20","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/226318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/226323"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=226318"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=226318"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=226318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}