GB/T 37597-2019 电动食品加工器具性能测试方法
简介
GB/T 37597-2019/IEC 60619:1993
电动食品加工器具性能测试方法
Electrically operated food preparation appliances—Methods for measuring the performance (IEC 60619： 1993.IDT)
2019-06-04 发布
2020-01-01 实施
前言............................................1
1范围和对象.........................................1
1.1范围.........................................1
1.2范围以外的方面....................................1
2规范性引用文件.......................................1
3术语和定义.........................................1
3.1用于定义功能的术语..................................1
3.2用于定义主要器具种类的术语 .............................2
3.3用于定义使用方便性的术语...............................3
4测试内容列表........................................3
5试验的一般条件.......................................3
5.1 总则........................................4
5.2 电源........................................4
5.3环境温度.......................................4
5.4 手持式器具的运动 .................................4
5.5混料盆的类型.....................................4
5.6 原料........................................4
5.7预测试........................................4
5.8烘烤温度.......................................4
6搅打............................................4
6.1原料.........................................4
6.2步骤.........................................5
6.3比容.........................................5
6.4结果.........................................5
7打奶油...........................................5
7.1 原料........................................5
7.2 步骤........................................5
7.3比容的测最......................................5
7.4结果.........................................5
8敲打............................................6
8.1原料.........................................6
8.2步骤.........................................6
8.3 结果........................................6
9浓稠搅拌..........................................7
9.1原料.........................................7
9.2 步骤................................................................7
9.3 结果................................................................7
10搅拌....................................................................8
10.1 原料...............................................................8
10.2 步骤...............................................................8
10.3 结果...............................................................8
11 揉和...................................................................8
11.1 原料...............................................................8
11.2步骤................................................................8
11.3 结果...............................................................9
12调配/制菜泥................................................................9
12.1 原料...............................................................9
12.2 步骤...............................................................9
12.3 结果...............................................................9
13 乳化..................................................................10
13.1 原料..............................................................10
13.2 步骤..............................................................10
13.3 结果..............................................................10
14 切碎..................................................................10
14.1 绞肉..............................................................10
14.2碎洋葱..............................................................11
14.3 碎杏仁.............................................................11
15 切片..................................................................12
15.1切胡萝卜片............................................................12
15.2切黄瓜片.............................................................12
15.3 切大葱片............................................................13
16 切丝..................................................................13
16.1切胡萝卜丝............................................................13
16.2切奶酪丝.............................................................14
17 切薯条.................................................................14
17.1 原料..............................................................14
17.2 步骤..............................................................15
17.3 结果..............................................................15
18榨汁...................................................................15
18.1 原料..............................................................15
18.2 步骤..............................................................15
18.3 结果..............................................................16
19提取柑橘汁................................................................16
19.1 原料..............................................................16
19.2 步骤..............................................................16
19.3提取器效率............................................16
19.4过滤器效率............................................16
19.5 结果..............................................17
20 研磨咖啡................................................17
20.1 原料...............................................17
20.2 步骤...............................................17
20.3 结果...............................................17
21 飞溅和溢出...............................................18
21.1 原料...............................................18
21.2 步骤...............................................18
21.3 结果...............................................18
22清洁效率和清洁时间............................................18
22.1 空章...............................................18
22.2 步骤...............................................18
22.3 结果...............................................18
附录A （规范性附录）本标准打算使用的原料..................................22
附录B （资料性附录）提供给销售点的信息 ..................................23
GB/T 37597-2019/IEC 60619:1993
电动食品加工器具性能测试方法
Electrically operated food preparation appliances—Methods for measuring the performance (IEC 60619： 1993.IDT)
2019-06-04 发布
2020-01-01 实施
前言............................................1
1范围和对象.........................................1
1.1范围.........................................1
1.2范围以外的方面....................................1
2规范性引用文件.......................................1
3术语和定义.........................................1
3.1用于定义功能的术语..................................1
3.2用于定义主要器具种类的术语 .............................2
3.3用于定义使用方便性的术语...............................3
4测试内容列表........................................3
5试验的一般条件.......................................3
5.1 总则........................................4
5.2 电源........................................4
5.3环境温度.......................................4
5.4 手持式器具的运动 .................................4
5.5混料盆的类型.....................................4
5.6 原料........................................4
5.7预测试........................................4
5.8烘烤温度.......................................4
6搅打............................................4
6.1原料.........................................4
6.2步骤.........................................5
6.3比容.........................................5
6.4结果.........................................5
7打奶油...........................................5
7.1 原料........................................5
7.2 步骤........................................5
7.3比容的测最......................................5
7.4结果.........................................5
8敲打............................................6
8.1原料.........................................6
8.2步骤.........................................6
8.3 结果........................................6
9浓稠搅拌..........................................7
9.1原料.........................................7
9.2 步骤................................................................7
9.3 结果................................................................7
10搅拌....................................................................8
10.1 原料...............................................................8
10.2 步骤...............................................................8
10.3 结果...............................................................8
11 揉和...................................................................8
11.1 原料...............................................................8
11.2步骤................................................................8
11.3 结果...............................................................9
12调配/制菜泥................................................................9
12.1 原料...............................................................9
12.2 步骤...............................................................9
12.3 结果...............................................................9
13 乳化..................................................................10
13.1 原料..............................................................10
13.2 步骤..............................................................10
13.3 结果..............................................................10
14 切碎..................................................................10
14.1 绞肉..............................................................10
14.2碎洋葱..............................................................11
14.3 碎杏仁.............................................................11
15 切片..................................................................12
15.1切胡萝卜片............................................................12
15.2切黄瓜片.............................................................12
15.3 切大葱片............................................................13
16 切丝..................................................................13
16.1切胡萝卜丝............................................................13
16.2切奶酪丝.............................................................14
17 切薯条.................................................................14
17.1 原料..............................................................14
17.2 步骤..............................................................15
17.3 结果..............................................................15
18榨汁...................................................................15
18.1 原料..............................................................15
18.2 步骤..............................................................15
18.3 结果..............................................................16
19提取柑橘汁................................................................16
19.1 原料..............................................................16
19.2 步骤..............................................................16
19.3提取器效率............................................16
19.4过滤器效率............................................16
19.5 结果..............................................17
20 研磨咖啡................................................17
20.1 原料...............................................17
20.2 步骤...............................................17
20.3 结果...............................................17
21 飞溅和溢出...............................................18
21.1 原料...............................................18
21.2 步骤...............................................18
21.3 结果...............................................18
22清洁效率和清洁时间............................................18
22.1 空章...............................................18
22.2 步骤...............................................18
22.3 结果...............................................18
附录A （规范性附录）本标准打算使用的原料..................................22
附录B （资料性附录）提供给销售点的信息 ..................................23
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