IEC 61591:2019 applies to cooking fume extractors incorporating a fan for the recirculation or extraction mode situated in a household kitchen. It can also be used for cooking fume extractors where the fan is mounted separately from the appliance, but controlled by the appliance when the fan is defined in the technical documentation (e.g. name plate data) and instructions for installation. This document deals also with down-draft systems arranged beside, behind or under the cooking appliance. This document defines the main performance characteristics of these appliances, which are of interest to the user, and specifies methods for measuring these characteristics. This document does not specify a classification or ranking for performance. This document does not deal with safety requirements that are in accordance with IEC 60335-1 and IEC 60335-2-31. This second edition cancels and replaces the first edition published in 1997, Amendment 1:2005 and Amendment 2:2010. This edition constitutes a technical revision. This edition includes the following significant technical changes with respect to the previous edition: a) new subclause about instruments and measurements (see 6.6); b) new procedure for measuring the fluid dynamic efficiency (FDE), which follows the CENELEC proposal in principle; c) revised procedure for determining the odour reduction for cooking fume extractors in recirculation mode (see Clause 12); d) modification to the measurement of the effectiveness of the lighting system (see Clause 11); e) clearer procedure to measure the grease absorption (see Clause 13);<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | English CONTENTS <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | FOREWORD <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | 1 Scope 2 Normative references <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | 4 Classification 5 List of measurements 6 General conditions for measurements 6.1 Test room 6.2 Installation and positioning <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | 6.3 Electricity supply 6.4 Filters 6.5 Fan control 6.6 Instrumentation and measurements <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 7 Dimensions and mass 7.1 Overall dimensions 7.2 Distance between cooking fume extractor and cooking appliance Tables Table 1 \u2013 Instruments Table 2 \u2013 Measurements <\/td>\n<\/tr>\n | ||||||
| 19<\/td>\n | 7.3 Mass 8 Power measurement of low power modes 9 Airborne acoustical noise 10 Volumetric airflow 10.1 Purpose 10.2 Measuring setup <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | Figures Figure 1 \u2013 Measurement of airflow <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | 10.3 Measurement of the volumetric airflow <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | Figure 2 \u2013 Example working point of a cooking fume extractor in extraction mode <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | 10.4 Calculation of the fluid dynamic efficiency (FDEhood) <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 11 Effectiveness of the lighting system 11.1 Purpose 11.2 Measurement Figure 3 \u2013 Example diagram of the best efficiency point (BEP) <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | Table 3 \u2013 Relevant measurement points for assessing the effectiveness of the lighting system <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | 11.3 Assessment 12 Odour reduction 12.1 Purpose 12.2 Measuring setup Figure 4 \u2013 Measurement points for assessing the effectiveness of the lighting system <\/td>\n<\/tr>\n | ||||||
| 27<\/td>\n | Figure 5 \u2013 Example of a test room <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | 12.3 Measurement 12.4 Calculation of the odour reduction factor <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | 13 Grease absorption 13.1 Purpose 13.2 Measuring setup <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | Figure 6 \u2013 Chamber for the grease absorption of a range hood ora microwave hood combination <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | Figure 7 \u2013 Chamber for the grease absorption of a down-draft system <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | 13.3 Preparation 13.3.1 Determining the mass Figure 8 \u2013 Cookware used for measuring the grease absorption <\/td>\n<\/tr>\n | ||||||
| 34<\/td>\n | 13.3.2 Warm-up period 13.4 Measurement 13.5 Assessment <\/td>\n<\/tr>\n | ||||||
| 36<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Cooking fume extractors. Methods for measuring performance<\/b><\/p>\n |