Safety of household and similar electrical appliances - Part 22：Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances
Safety of household and similar electrical appliances - Part 22: Particular requirements for stationary cooking ranges,hobs,ovens and similar appliances
1 Scope
This clause of GB/T 4706.1-2024 is replaced by the following.
This document specifies the safety requirements for stationary cooking ranges, hobs, ovens and similar appliances.
This document deals with the safety of stationary electric cooking ranges, hobs, ovens and similar appliances for household use, their rated voltage being not more than 250 V for single-phase appliances connected between one phase and neutral, and 480 V for other appliances.
This document also includes some requirements for ovens that are intended to be used on board ships.
Note 101: Examples of appliances that are within the scope of this document are
——griddles;
——grills;
——induction hobs;
——induction wok elements;
——pyrolytic self-cleaning ovens;
——steam ovens.
As far as is practicable, this document deals with the common hazards presented by appliances that are encountered by all persons in and around the home. However, in general, it does not take into account
——persons (including children) whose prevents them from using the appliance safely without supervision or instruction;
• physical, sensory or mental capabilities; or
• lack of experience and knowledge
——children playing with the appliance.
Note 102: Attention is drawn to the fact that
——for appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be necessary;
——in many countries, additional requirements are specified by the national health authorities, the national authorities responsible for the protection of labour, the national water supply authorities and similar authorities.
Note 103: This standard does not apply to
——appliances intended for commercial catering;
——appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas);
——grills, toasters and similar portable cooking appliances (GB/T 4706.14);
——microwave ovens (GB/T 4706.21).
2 Normative references
This clause of GB/T 4706.1-2024 is applicable except as follows.
Addition:
GB/T 2423.5-2019 Environmental testing - Part 2: Test methods - Test Ea and guidance:Shock (IEC 60068-2-27:2008, IDT)
GB/T 2423.10-2019 Environmental testing - Part 2: Tests methods - Test Fc: Vibration(sinusoidal) (IEC 60068-2-6:2007, IDT)
IEC 60068-2-52:1996 Environmental testing - Part 2-52: Tests - Test Kb: Salt mist, cyclic (sodium chloride solution)
Note:GB/T 2423.18-2021, Environmental testing - Part 2:Test methods - Test Kb: Salt mist,cyclic(sodium chloride solution) (IEC 60068-2-52:2017, IDT)
IEC 60584-1 Thermocouples - Part 1: EMF specifications and tolerances
Note: GB/T 16839.1-2018, Thermocouples - Part 1: EMF specifications and tolerances (IEC 60584-1:2013, IDT)
3 Terms and definitions
This clause of GB/T 4706.1-2024 is applicable except as follows.
3.1.6 Addition:
Note: For appliances having more than three heating units per phase, other than those that are controlled by programmable electronic circuits that limit the input of heating elements and/or motors from being energized at the same time, a diversity factor is applied to the rated current or rated power input when determining the current used to establish the size of the terminals and the nominal cross-sectional area of the supply cord. The diversity factor F is calculated from the following formula, where N is the number of heating units per phase that can be energized together:
3.1.9 Replacement:
normal operation
operation of the appliance as specified in 3.1.9.101 to 3.1.9.107
3.1.9.101 Hob elements, other than induction hob elements and induction wok elements, are operated with vessels containing cold water. The vessel is made of unpolished commercial quality aluminium, has a flat bottom and is covered with a lid that is positioned so that steam does not affect the tests. Thermal controls are adjusted to their highest setting until the water boils and then adjusted so that the water boils gently. Water is added to maintain the level during boiling.
In case of doubt, vessels as specified in Figure 101 are used.
Induction hob elements are operated with vessels as specified in Figure 102 that contain
cooking oil at room temperature. Thermal controls are adjusted to their highest setting until the oil temperature reaches 180 °C ± 4 °C and then adjusted so that this temperature is maintained. The oil temperature is measured 1 0 mm above the centre of the bottom of the vessel.
Induction hob elements in a flexible induction cooking zone are operated with:
a) the maximum number of vessels which can be separately controlled at the same time, arranged to cover the flexible induction cooking zone as far as possible. Any combination of vessels giving the most unfavourable results shall be used for the test. Several vessels with the same diameter may be used;
b) the vessel which provides the highest power density (W/cm2);
c) the smallest vessel that allows an induction hob element to operate.
Vessels according to Figure 102 should be used for the tests. The vessel diameters specified in Figure 101 should be considered for the tests.
Operation as specified in a), b) or c), that results in the most unfavourable condition for the
tests specified in the relevant subclauses is applied.
Induction wok elements are operated with a wok having an equivalent sphere diameter that does not differ from the equivalent sphere diameter of the induction wok element cavity by more than . This wok may be supplied by the manufacturer.
The wok is made of low carbon steel having a maximum carbon content of 0.08 % and a
thickness of 2 mm ± 0.5 mm. The height of the wok shall be approximately twice the depth of the induction wok element cavity.
The wok is filled to approximately half of its height with cooking oil at room temperature. Thermal controls are adjusted to their highest setting until the oil temperature reaches 180 °C ± 4 °C and then adjusted so that this temperature is maintained. The oil temperature is measured 10 mm above the centre of the bottom of the vessel.
For all hob elements other than those in a flexible induction cooking zone and induction wok elements, the diameter of the bottom of the vessel is approximately equal to the diameter of the cooking zone and the quantity of liquid is specified in Table 101. The vessel is positioned centrally on the cooking zone.
If several cooking zones are marked for one hob element, the most unfavourable cooking
zone is used for the test.
For non-circular cooking zones, the smallest non-circular vessel is used which will cover the cooking zone as far as possible, taking into account the hob rim and the other vessels. The quantity of liquid is determined on the basis of the minor diameter of the cooking zone.
