AS 3540-1988

1 - AS 3540-1988 PERFORMANCE OF HOUSEHOLD ELECTRICAL APPLIANCES-MOTOR-OPERATED FOOD-PREPARATION APPLIANCES
4 - PREFACE
5 - CONTENTS
6 - SECTION 1. SCOPE AND GENERAL
6 - 1.1 SCOPE.
6 - 1.2 OBJECT.
6 - 1.3 REFERENCED DOCUMENTS.
6 - 1.4 SAFETY REQUIREMENTS.
6 - 1.5 DEFINITIONS.
6 - 1.5.1 General.
6 - 1.5.2 Electric food-preparation appliance
6 - 1.5.3 Free-standing appliance
6 - 1.5.4 Built-in appliance
6 - 1.5.5 Hand-held appliance
6 - 1.5.6 Whisking (of egg whites)
6 - 1.5.7 Whipping (of cream)
6 - 1.5.8 Creaming
6 - 1.5.9 Beating
6 - 1.5.10 Folding
6 - 1.5.11 Kneading (of dough)
6 - 1.5.12 Mixing
6 - 1.5.13 Blending
6 - 1.5.14 Emulsifying
6 - 1.5.15 Pureeing
6 - 1.5.16 Chopping
6 - 1.5.17 Slicing
6 - 1.5.18 Peeling
6 - 1.5.19 Shredding
6 - 1.5.20 Grating
6 - 1.5.21 Grinding
6 - 1.5.22 Mincing
6 - 1.5.23 Juice extraction (from citrus fruit)
6 - 1.5.24 Juice separation
7 - SECTION 2. DESIGN AND CONSTRUCTION
7 - 2.1 MATERIALS.
7 - 2.1.1 Facilities for maintenance.
7 - 2.1.2 Interchangeability of parts.
7 - 2.1.3 Resistance to corrosion and degradation.
7 - 2.1.4 Finish.
7 - 2.1.5 Plastic parts.
7 - 2.1.6 Stability.
7 - 2.1.7 Vibration-walking.
7 - 2.2 SWITCHES AND CONTROLS.
7 - 2.3 SPEED REGULATORS.
7 - 2.4 NOISE LEVEL.
7 - 2.5 SERVICE LIFE.
7 - 2.6 ELECTROMAGNETIC INTERFERENCE.
8 - SECTION 3. MARKINGS, INFORMATION AND INSTRUCTIONS
8 - 3.1 MARKINGS.
8 - 3.2 POINT-OF-SALE INFORMATION.
8 - 3.3 GUARANTEE.
8 - 3.4 INSTRUCTIONS FOR USE AND CARE.
8 - 3.5 SOURCEOF REPLACEMENTPARTS.
8 - 3.6 NON-REPAIRABLE FOOD PREPARATION APPLIANCES.
9 - SECTION 4. PERFORMANCE REQUIREMENTS
9 - 4.1 GENERAL.
9 - 4.2 WHISKING.
9 - 4.3 WHIPPING (OF CREAM).
9 - 4.4 CREAMING (OF BUTTER AND CASTOR SUGAR).
9 - 4.5 BEATING (OF BUTTER, CASTOR SUGAR AND EGGS).
9 - 4.6 FOLDING.
9 - 4.7 KNEADING (OF BREAD DOUGH).
9 - 4.8 MIXING (OF FLOUR AND BUTTER).
9 - 4.9 BLENDING.
9 - 4.10 EMULSIFYING (OF VINEGAR, OIL AND EGG YOLK).
9 - 4.11 PUREEING.
9 - 4.12 CHOPPING.
9 - 4.13 SLICING (OF RAW POTATO).
9 - 4.14 SLICING (OF BREAD).
9 - 4.15 PEELING.
9 - 4.16 SHREDDING.
9 - 4.17 GRATING.
9 - 4.18 GRINDING.
10 - 4.19 MINCING (OF RAWMEAT).
10 - 4.20 JUICE EXTRACTION.
10 - 4.21 JUICE SEPARATION.
11 - APPENDIX A - TEST CONDITIONS AND MEASUREMENT PROCEDURES
11 - A1 GENERAL TEST CONDITIONS.
11 - A1.1 General.
11 - A1.2 Ambient temperature and humidity.
11 - A1.3 Test voltage and frequency.
11 - A1.4 Test materials.
11 - A1.5 Test utensils.
11 - A2 MEASUREMENT OF SPECIFIC VOLUME (OF WHISKED EGG WHITES).
13 - A3 DENSITY TEST FOR CREAMED BUTTER AND CASTOR SUGAR.
13 - A4 FOLDING TEST.
13 - A5 KNEADING TEST.
13 - A5.1 Proportion of ingredients by mass.
13 - A5.2 Procedure.
13 - A5.3 Criterion.
14 - A6 SIEVING TEST OF FLOUR-BUTTER MIXTURE.
14 - A7 BLENDING TEST.
14 - A8 EMULSIFYING TEST.
14 - A9 PUREEING TEST.
14 - A10 CHOPPING TEST.
14 - A10.1 Onions.
14 - A10.2 Parsley.
14 - A11 SLICING TEST (RAW POTATO).
15 - A12 SLICING TEST FOR BREAD.
15 - A13 JUICE-EXTRACTION TEST.
16 - A14 JUICE-SEPARATION TEST.
17 - APPENDIX B - TEST MATERIALS
17 - B1 GENERAL.
17 - B2 FLOUR.
17 - B3 BUTTER.
17 - B4 EGGS.
17 - B5 CASTOR SUGAR.
17 - B6 CORN OIL.
17 - B7 YEAST.
17 - B8 POTATOES.
17 - B9 CARROTS.
17 - B10 CELERY.
17 - B11 ONIONS.
17 - B12 PARSLEY.
17 - B13 CHEESE.
17 - B14 VINEGAR.
17 - B15 CREAM.
17 - B16 BREAD.
17 - B17 RAW MEAT.
17 - B18 COFFEE BEANS.
17 - B19 ORANGES.