EN 60350-2-2013 en Household electric cooking appliances - Part 2 Hobs - Methods for measuring performance (Incorporates Amendment A11 2014 Remains Current).pdf

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1、BSI Standards PublicationBS EN 60350-2:2013Household electriccooking appliancesPart 2: Hobs Methods formeasuring performanceBS EN 60350-2:2013+A11:2014(IEC 60350-2:2011, modified) BS EN 60350-2:2013+A11:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN 60350-

2、2:2013+A11:2014. It is derived from IEC 60350-2:2011. It supersedes BS EN 60350-2:2013 which is withdrawn. Together with BS EN 60350-1:2013+A11:2014, it supersedes BS EN 50304:2009+A1:2010 (dual numbered as BS EN 60350:2009+A11:2010), which will be withdrawn on 3 June 2016.BSI, as a member of CENELE

3、C, was obliged to publish EN 60350-2:2013 as a British Standard. However, attention is drawn to the fact that the UK committee voted against its approval as a European standard.Providing more than one testing method and different values for Tcin clause 7.1.Z6.2.2 can lead to measurement uncertainty.

4、 Text in a note is only informative and therefore the text in the main body might have to be used for compliance to the Directive.The start and finish of text introduced or altered by amendment is indicated in the text by tags. Tags indicating changes to CENELEC text carry the number of the CENELEC

5、amendment. For example, text altered by CENELEC amendment A11 is indicated by .The CENELEC common modifications have been implemented at the appropriate places in the text. The start and finish of each common modification is indicated in the text by tags .The UK participation in its preparation was

6、entrusted to Technical Committee CPL/59, Performance of household electrical appliances.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for

7、 its correct application. The British Standards Institution 2016. Published by BSI Standards Limited 2016ISBN 978 0 580 86980 8ICS 97.040.20Compliance with a British Standard cannot confer immunity from legal obligations.This British Standard was published under the authority of the Standards Policy

8、 and Strategy Committee on 30 September 2014.Amendments/corrigenda issued since publicationDate Text affected31 July 2015 Electronic file containing data and calculation sheet introduced in Annex ZE.31 May 2016 Implementation of CENELEC amendment A11:2014EUROPEAN STANDARD EN 60350-2 NORME EUROPENNE

9、EUROPISCHE NORM July 2013 CENELEC European Committee for Electrotechnical Standardization Comit Europen de Normalisation Electrotechnique Europisches Komitee fr Elektrotechnische Normung Management Centre: Avenue Marnix 17, B - 1000 Brussels 2013 CENELEC - All rights of exploitation in any form and

10、by any means reserved worldwide for CENELEC members. Ref. No. EN 60350-2:2013 E ICS 97.040.20 English version Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance (IEC 60350-2:2011, modified) Appareils de cuisson lectrodomestiques - Partie 2: Tables de cuisson - M

11、thodes de mesure de laptitude la fonction (CEI 60350-2:2011, modifie) Elektrische Kochgerte fr den Hausgebrauch - Teil 2: Kochmulden - Verfahren zur Messung der Gebrauchseigenschaften (IEC 60350-2:2011, modifiziert) This European Standard was approved by CENELEC on 2013-06-03. CENELEC members are bo

12、und to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the

13、CEN-CENELEC Management Centre or to any CENELEC member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CENELEC member into its own language and notified to the CEN-CENELEC Managemen

14、t Centre has the same status as the official versions. CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Croatia, Cyprus, the Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland

15、, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. EN 60350-2:2013+A11November 2014Foreword This document (EN 60350-2:2013) consists of the text of IEC 60350-2:2011 prepared

16、 by IEC/SC 59K “Ovens and microwave ovens, cooking ranges and similar appliances“, of IEC/TC 59 “Performance of household and similar electrical appliances“, together with the common modifications prepared by CLC/TC 59X “Performance of household and similar electrical appliances“. The following date

17、s are fixed: latest date by which this document has to be implemented at national level by publication of an identical national standard or by endorsement (dop) 2014-06-03 latest date by which the national standards conflicting with this document have to be withdrawn (dow) 2016-06-03 Together with E

18、N 60350-1:2013, this document will supersede EN 50304:2009/EN 60350:2009 + A1:2010/A11:2010. EN 60350-2:2013 includes the following significant technical changes with respect to EN 50304:2009/EN 60350:2009: 1) a method to measure energy consumption of hobs a) that is representative for a real cookin

19、g process, for which after the heat up phase a simmering phase has been implemented in the measurement. Water as a standardised load is used. Food is theoretically considered in the experimental setup but not used as that leads to insufficient reproducibility. The ranking between the technologies wi

20、ll not be changed by different methods/applications, so the energy consumption is measured only by one energy optimised method. b) that is applicable to compare different electrically heated technologies like e.g. induction, radiant or solid plates c) that leads not to a comparison with gas burners.

21、 Gas hobs are covered by EN 30-2-1. d) that fulfil requirements of repeatability and reproducibility (crucial for energy measuring purposes). Therefore the cooking process is defined on the temperature level 90 C to avoid influence on the boiling point by ambient pressure. e) that is applicable for

22、hobs with different layouts and cooking zone / area sizes. This method is based on the method described in TC59X/217/DC. 2) definition of cooking areas: Following new market trends a definition for cooking areas is given. A definition is necessary as cooking areas have other demands e.g. for positio

23、ning the cookware or selecting the cookware sizes than cooking zones. 3) definition of standardised cookware also for big cooking zone sizes: For a high reproducibility a standardised cookware shall be used. Therefore a self made cookware is defined up to a size of 330 mm bottom diameter.Evaporating

24、 water by holes in the lid simulates a cooking process on a higher temperature level. The thermal energy which is needed to keep at boiling point for a real cooking process including evaporation and the energy uptake of the food during the simmering phase is considered by the holes. 4) additional re

25、quirements (according to EN 50564) how to measure low power modes. BS EN 60350-2:2013 EN 60350-2:2013 (E) - 2 - 2 BS EN 60350-2:2013+A11:2014EN 60350-2:2013+A11:2014 (E)Foreword This document (EN 60350-2:2013) consists of the text of IEC 60350-2:2011 prepared by IEC/SC 59K “Ovens and microwave ovens

26、, cooking ranges and similar appliances“, of IEC/TC 59 “Performance of household and similar electrical appliances“, together with the common modifications prepared by CLC/TC 59X “Performance of household and similar electrical appliances“. The following dates are fixed: latest date by which this do

27、cument has to be implemented at national level by publication of an identical national standard or by endorsement (dop) 2014-06-03 latest date by which the national standards conflicting with this document have to be withdrawn (dow) 2016-06-03 Together with EN 60350-1:2013, this document will supers

28、ede EN 50304:2009/EN 60350:2009 + A1:2010/A11:2010. EN 60350-2:2013 includes the following significant technical changes with respect to EN 50304:2009/EN 60350:2009: 1) a method to measure energy consumption of hobs a) that is representative for a real cooking process, for which after the heat up ph

29、ase a simmering phase has been implemented in the measurement. Water as a standardised load is used. Food is theoretically considered in the experimental setup but not used as that leads to insufficient reproducibility. The ranking between the technologies will not be changed by different methods/ap

30、plications, so the energy consumption is measured only by one energy optimised method. b) that is applicable to compare different electrically heated technologies like e.g. induction, radiant or solid plates c) that leads not to a comparison with gas burners. Gas hobs are covered by EN 30-2-1. d) th

31、at fulfil requirements of repeatability and reproducibility (crucial for energy measuring purposes). Therefore the cooking process is defined on the temperature level 90 C to avoid influence on the boiling point by ambient pressure. e) that is applicable for hobs with different layouts and cooking z

32、one / area sizes. This method is based on the method described in TC59X/217/DC. 2) definition of cooking areas: Following new market trends a definition for cooking areas is given. A definition is necessary as cooking areas have other demands e.g. for positioning the cookware or selecting the cookwa

33、re sizes than cooking zones. 3) definition of standardised cookware also for big cooking zone sizes: For a high reproducibility a standardised cookware shall be used. Therefore a self made cookware is defined up to a size of 330 mm bottom diameter.Evaporating water by holes in the lid simulates a co

34、oking process on a higher temperature level. The thermal energy which is needed to keep at boiling point for a real cooking process including evaporation and the energy uptake of the food during the simmering phase is considered by the holes. 4) additional requirements (according to EN 50564) how to

35、 measure low power modes. BS EN 60350-2:2013 EN 60350-2:2013 (E) - 2 -5) under consideration: A control procedures for checking measured values in comparison to values declared by the manufacturer under consideration of permitted tolerances. WG10 with the support and sponsorship of CECED believes th

36、at it is fundamental to proceed with a Round Robin Test procedure of this draft amendment to confirm requirements of repeatability and reproducibility and to estimate the standard deviation of the method itself. Clauses, subclauses, notes, tables, figures and annexes which are additional to those in

37、 IEC 60350-2:2011 are prefixed “Z”. Words in bold in the text are defined in Clause 3. According to the decision D137/061 for CLC/TC 59X, this European Standard has been drawn up as a document which follows, as far as suitable, the structure of IEC 60350-2:2011. It also describes the evaluation of d

38、ata declared by the manufacturer and control procedures for checking these values. This document has been prepared under a mandate given to CENELEC by the European Commission and the European Free Trade Association. This European Standard is suitable for direct comparison and is considered sufficien

39、tly reproducible within given limits for the purpose of setting the ecodesign requirements for hobs according to the Directive ERP 2009/125/EC. BS EN 60350-2:2013 EN 60350-2:2013 (E)- 3 - 3 BS EN 60350-2:2013+A11:2014EN 60350-2:2013+A11:2014 (E)Endorsement notice The text of the International Standa

40、rd IEC 60350-2:2011 was approved by CENELEC as a European Standard with common modifications. BS EN 60350-2:2013 EN 60350-2:2013 (E) - 4 - 4 BS EN 60350-2:2013+A11:2014EN 60350-2:2013+A11:2014 (E)EN 60350-2:2013/A11:2014 - 2 - Foreword This document (EN 60350-2:2013/A11:2014) has been prepared by CL

41、C/TC 59X “Performance of household and similar electrical appliances“. The following dates are fixed: latest date by which this document has to be implemented at national level by publication of an identical national standard or by endorsement (dop) 2015-09-29 latest date by which the national stand

42、ards conflicting with this document have to be withdrawn (dow) 2017-09-29 Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CENELEC and/or CEN shall not be held responsible for identifying any or all such patent rights. The new amen

43、dment covers following issues: - Description about determining the dimensions of cooking areas; - Determine the energy consumption for a cooking zone and for a cooking area (see 7.1.Z7.2); - Cancel 7.1.Z7.3 Measurement uncertainty of results; - Amending Annex ZA to give clear instructions about cook

44、ware set and position for cooking areas with more than 3 controls; - Amending Annex ZE to give clear advice how to calculate the final energy consumption for a hob; - Implementation of Annex ZZ which shows the coverage of Commission Regulation and Commission Delegated Regulation and which lists the

45、relevant paragraphs of this standard. This document has been prepared under a mandate given to CENELEC by the European Commission and the European Free Trade Association, and supports essential requirements of EU Directive(s). For the relationship with EU Directive(s) see informative Annex ZZ, which

46、 is an integral part of this document. Foreword to amendment A11EN 60350-2:2013/A11:2014 - 6 - Annex ZA (normative) Further requirements for measuring the energy consumption and heating up time for cooking areas ZA.2.1 General Change the second sentence as following: If a hob is a combination from Z

47、A.2.2 and ZA.2.3, then these areas will be tested separately. Add an additional sentence at the end: If a hob has more than one cooking area with limitative marking (see ZA.2.3), each cooking area is tested separately. Add a further line in Table ZA.1 and change the line “5 controls” as stated: Tabl

48、e ZA.1 Criteria for cookware set cooking areas without limitative marking Number of controls Selected cookware set 1 control Cookware with 210 mm diameter 2 controls Two cookware pieces with a diameter of 180 mm and 210 mm 3 controls Three cookware pieces with a diameter of 150 mm, 180 mm and 210 mm

49、 4 controls Four cookware pieces with a diameter of 150 mm, 180 mm and 210 mm twice 5 controls Five cookware pieces with a diameter of 150 mm, 180 mm, 210 mm twice and 240 mm 6 controls Six cookware pieces with a diameter of 150 mm, 180 mm twice, 210 mm twice and 240 mm Change the sentence after the note as following: If a cookware is not detected, the next biggest cookware diameter is chosen independent from the cookware category (see Table Z.3). ZA.2.3 Hob with cooking area with limitative marking Change Table ZA.2 and the sentence after the