BS EN 60350-2 ED 2.0 - HOUSEHOLD ELECTRIC COOKING APPLIANCES - PART 2: HOBS - METHODS FOR MEASURING PERFORMANCE

Available format(s)

Hardcopy , PDF

Language(s)

English

Publisher

British Standards Institution

FOREWORD
1 Scope
2 Normative references
3 Terms and definitions
4 List of measurements
5 General conditions for the measurements
6 Dimensions and mass
7 Energy consumption and heating up time
8 Ability to control the temperature of a load
9 Heat distribution and heat supply
10 Heat performance of cooking zones
11 Smallest detected diameter for induction
   cooking zones
12 Power measurement of low power modes
13 Spillage capacity of hobs
Annex A (normative) - Further requirements for
        measuring the energy consumption and
        heating up time for cooking areas
Annex B (informative) - Aids for measuring the
        energy consumption according to clause 7
Annex C (informative) - Examples how to select and
        position the cookware for measurements
        according to clause 7 and Annex A
Annex D (normative) - Shade chart
Annex E (informative) - Data and Calculation
        Sheet - Energy consumption of a cooking process
Annex F (informative) - Addresses of suppliers
Annex G (informative) - Example for assessing
        the lower control position
Bibliography

BS EN 60350-2 Ed 2.0.

Committee	CPL/59
DocumentType	Draft
Pages	67
PublisherName	British Standards Institution
Status	NA

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