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info_iec60442{ed2.1}b

info_iec60442{ed2.1}b

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International Standards of the International Electrotechnical Commission (IEC)
International Standards of the International Electrotechnical Commission (IEC)

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Published by: StanVarembe on Feb 08, 2013
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02/08/2013

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IEC 60442
Edition 2.1
 
2003-03
INTERNATIONALSTANDARDNORMEINTERNATIONALE
Electric toasters for household and similar purposes – Methods for measuringthe performanceGrille-pain électriques pour usages domestiques et analogues – Méthode demesure de l'aptitude à la fonction
INTERNATIONALELECTROTECHNICALCOMMISSIONCOMMISSIONELECTROTECHNIQUEINTERNATIONALE
C
D
ICS 97.040.50PRICE CODECODE PRIXISBN 2-8318-6896-3
 
2 60442 © CEI:1998+A1:2003
SOMMAIRE
 AVANT-PROPOS....................................................................................................................41 Domaine d’application et objet..........................................................................................62 Référence normative.........................................................................................................63 Définitions........................................................................................................................64 Conditions générales d’exécution des mesures.................................................................85 Dimensions hors tout......................................................................................................106 Longueur du câble d’alimentation....................................................................................107 Masse de l’appareil.........................................................................................................108 Nombre et dimensions des compartiments de grillage (grille-pain du type à radiation)et des surfaces de grillage (grille-pain à contact).............................................................109 Force nécessaire pour faire fonctionner le support mobile du pain...................................1210 Pain à utiliser pour les essais de grille-pain.....................................................................1211 Réglage de la commande de brunissement.....................................................................1212 Grillage...........................................................................................................................1413 Temps de grillage...........................................................................................................1614 Uniformité de brunissement............................................................................................1615 Caractéristiques de la commande de brunissement.........................................................1816 Consommation d’énergie................................................................................................1817 Température des surfaces latérales................................................................................1818 Disposition pour enlever les miettes de pain....................................................................1819 Support mobile...............................................................................................................20 Annexe A (normative) Fiche pour la présentation des sultats de grillage............................22 Annexe B (informative) Informations minimales disponibles aux points de vente...................24
 
60442 © IEC:1998+A1:2003 3
CONTENTS
FOREWORD...........................................................................................................................51 Scope and object..............................................................................................................72 Normative reference.........................................................................................................73 Definitions........................................................................................................................74 General conditions for measurements...............................................................................95 Overall dimensions.........................................................................................................116 Length of the flexible cord...............................................................................................117 Mass of the appliance.....................................................................................................118 Number and dimensions of the toasting chambers (radiant toasters), toastingsurfaces (contact toasters)..............................................................................................119 Force necessary to operate the bread carriage................................................................1310 Bread to be used for the tests on toasters.......................................................................1311 Browning control setting..................................................................................................1312 Toasting.........................................................................................................................1513 Toasting time..................................................................................................................1714 Evenness of browning.....................................................................................................1715 Browning control characteristics......................................................................................1916 Energy consumption.......................................................................................................1917 Temperature of the side surfaces....................................................................................1918 Provision for the removal of bread crumbs......................................................................1919 Bread carriage................................................................................................................21 Annex A (normative) Schedule for the presentation of the toasting results............................23 Annex B (informative) Minimum information available at the point of sale..............................25

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