Some standard content:
JB | tt||Powder Removal Screen
Released on 2004-02-05
Implemented on 2004-06-01
Released by the National Development and Reform Commission
ICS11.120.30||tt ||C91
JB
Pharmaceutical Machinery Industry Standard of the People's Republic of China JB20033-2004
Generation YY0026—1990
Hot air circulation oven
Hotaircircleoven||tt ||Released on 2004-02-05
Implemented on 2004-06-01
National Development and Political Reform Commission
Released
Foreword
1Scope| |tt||2 Normative reference documents
3 Classification and labeling
4 Requirements
5 Test methods
6 Inspection rules
7 Marks, use Instructions, packaging, transportation and storage items
Appendix A (Normative Appendix) Oven temperature uniformity test times
JB20033—2004
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JB20033—2004
Foreword
This standard is based on the requirements of the "Good Manufacturing Practice for Drugs" and the GB/T1.1--2000, GB/T1.2-2002 Standardization Work Guidelines. YY0026-Revision of 1990 "Hot Air Circulation Oven". This standard replaces YY0026-1990 from the date of implementation. Compared with YY0026-1990, the main technical content of this standard has changed as follows: a) The main chapters and articles of YY0026-1990 have been deleted: Technical requirements for classification of paint layers of medical devices (2.5); the approval procedures for drawings and technical documents have been incorporated into the technology Management specifications (4.1); paint coating requirements for ovens (4.8).
b) Revised the main chapters and articles of YY0026-1990: - GB998 basic test methods for low-voltage electrical appliances, re-cited to the relevant provisions in CB5226.1--2002; a pair of references to the sound power level of the noise source Determination methods (2.3, 5.5) are revised; - (3.1.3.3) is revised with reference to YY/T0216 pharmaceutical machinery product model compilation method; a sealing ring (4.2) should be used between a pair of boxes and doors to be revised, and Added material requirements for the dense ring; oven temperature display error (4.3), noise sound pressure level (4.5), heating time (4.7), dry explosion strength (4.11), electrical safety performance (4.12, 5.11); ||tt ||The oven heating time (5.7) is revised to two test modes: steam heating and electric heating. c) Main chapters and clauses added to this standard:
The latest version of the normative reference standard:
Material requirements for the inner wall of the oven, air distribution plate, drying plate and drying car (see 4.3);- Requirements for welds on the inner wall of the oven and requirements for easy cleaning in the box (see 4.4); requirements for oven temperature uniformity test verification holes (see 4.5): requirements for fans, heat exchangers, and oven air distribution boards to be easily disassembled and cleaned (see 4.7, 4.8); - Requirements for oven fresh air filtration and purification level (see 4.10); - Test method for checking air dust removal and purification status with dust analyzer (see 5.10). This standard is proposed by China Pharmaceutical Equipment Industry Association. This standard is under the jurisdiction of the Pharmaceutical Equipment Industry Standardization Technical Committee. This standard was drafted by: Changzhou Fanqun Drying Equipment Co., Ltd. The main drafters of this standard: Zhou Yuzhao, Chen Guojun, Wang Chengxuan, Yao Yifeng. 16
1 Scope
Hot air circulation oven
JB20033——2004
This standard specifies the classification and marking, requirements, test methods, inspection rules and Logo, instructions for use, packaging, transportation, storage.
This standard applies to steam-heated and electric-heated hot air circulation ovens (hereinafter referred to as ovens) with a heating temperature of 60℃~140℃ and a working volume of 0.5m2~15m2. 2 Normative reference documents
The provisions of the following documents become the provisions of this standard through the reference surface of this standard. For referenced documents with a notice period, all subsequent amendments (excluding errata content) or revised versions do not apply to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. Version. For undated referenced documents, the latest edition applies to this standard. GB/T191 Packaging, storage and transportation pictorial mark
GB/T3280 stainless steel cold-rolled steel plate
GB5226.1-2002 Mechanical safety mechanical and electrical equipment Part 1: General technical conditions GB/T9969.1 Industrial products General instructions for use GB/T13306 Label
CB/T13384
General technical conditions for mechanical and electrical product packaging
GB/T16769
Measurement method for noise and sound pressure level of metal cutting machine tools YY/ T0216 Pharmaceutical Machinery Product Model Preparation Method Good Manufacturing Practice (1998 Revised Edition) National Medical Products Administration 3 Classification and Labeling
3.1 Classification
Ovens are divided into two categories: steam heating and electric heating according to heating methods. . 3.2 Model
The model is compiled according to the regulations of YY/T0216.
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JB20033—2004
3.3 Marking Example
G
Design Improvement Number: A, B
Specification Code: Use evaporation Area (m) means
Feature code: Z-steam heating, D-electric heating type code: hot air circulation oven
Function code: Qiandrying equipment
GRZ27A type: represents the first An improvement, a steam heating hot air circulation oven with an evaporation area of ??27m. 3.4 Basic parameters
The basic parameters of the oven are shown in Table 1.
Table 1 basic parameters
Heating method
Specifications
GR7
CR14
GR27
GR41||tt| |GR54
Evaporation area, m temperature range, ℃
7
14
27
41
54
4 requirements
60 ~140
(adjustable)
Steam heating
Steam pressure, MPa
0.2~0.6
0.2 ~0.6
0.2-0.6
0.2-0.6
0.2~0.6
Yan steam consumption, kg/h
10
23
44
66
86
electric heating
heating power, kw
9
15||tt ||28
42
55
4.1 The surface of the oven is smooth with no obvious unevenness, and the flatness of the outer surface of the oven is not greater than 3mum/1000mml. Circulation fan power, kw
0.45
0.45
0.90
1.35
1.80
4.2 There should be a gap between the box and the door Good sealing. The sealing ring should be made of non-toxic, odorless, corrosion-resistant, heat-resistant materials that do not shed particles.
4.3 The inner wall of the oven, air distribution plate, drying tray and drying car should be made of GB/T3280 medium austenitic stainless steel. 4.4 The welds on the inner wall of the oven are smooth and firm, with no missing welds. There should be no dead corners in the box that are difficult to clean, and the cleaning water should be able to be drained. 4.5 The oven should be equipped with verification holes for temperature uniformity testing. 4.6 The drying car supporting the oven is welded without missing welds and has no burrs in contact. The baking tray is smooth, with no cracks or wrinkles. The drying car and drying tray are easy to clean, easy to load and unload materials, and the drying car can move forward and backward flexibly. 4.7 The fan and heat exchanger should be easy to disassemble and easy to blow or clean, and their materials should not affect the quality of the materials. 4.8 The air distribution plate in the box is easy to disassemble and clean. 4.9 The transmission mechanism of the oven operates smoothly.
4.10 The fresh air supply port of the oven should be equipped with a high-efficiency filter, and the air purification should be no less than 100,000. The moisture discharge outlet should have a stopper. 4.11 The oven should have a temperature indicator with accurate digital display and a display error of no more than ±1.5℃. The heating system and the temperature automatic control 18
system are interlocked and equipped with an over-temperature alarm. 4.12 When the oven is running under load, the noise sound pressure level should not be greater than 75dB(A). 4.13 The temperature uniformity of the oven is 60℃~140℃, and the tolerance is ±3℃. JB20033-~2004
4.14 The heating time of the oven. When using steam heating or electric heating, the heating time of the oven working space from ambient temperature to 140℃ shall comply with the provisions of Table 2.
Table 2 Oven heating time
Heating method
Heating overflow, ℃
Rising time, nin
Electric heating
140
60
Steam heating (when the steam pressure is 0.6MPa)140
50
4.15 The oven should have good thermal insulation effect. When it works continuously for 3 hours at the highest working temperature, the average surface temperature of the shell shall not be higher than the ambient temperature by 15%℃.
4.16 Safety performance of the electrical control system of the oven4.16.1 The connection and wiring of the electrical control system and the marking of the wires shall comply with the provisions of 14.1 and 14.2 of GB5226.1--2002. 4.16.2 The buttons, indicator lights and displays of the electrical control system shall comply with the provisions of 10.2, 10.3 and 10.9 of CB5226.1-2002.
4.16.3 The operation panel of the electrical control system shall be protected by PELV (protection extra low voltage) and shall comply with the provisions of 6.4 in GB5226.1-2002.
4.16.4 The continuity of the protective grounding circuit of the electrical control system shall comply with the provisions of 19.2 in CB5226.1-2002. 4.16.5 The insulation resistance of the power circuit conductor and the protective grounding circuit in the electrical control system shall comply with the provisions of 19.3 in CB5226.1-2002.
4.16.6 The withstand voltage of the circuit conductor and the protective grounding circuit in the electrical control system shall comply with the provisions of 19.4 in CB5226.1-2002.
4.17 The drying strength of the oven shall not be less than 0.8kg (m2h). 5 Test method
5.1 The flatness of the outer surface of the box shall be measured with a steel ruler and a feeler gauge. 5.2 Sealing test
Turn on the power of the oven, start the fan to make it run normally, use a digital handheld anemometer to close to the position between the door seal and the box body, and move slowly along the door. The displayed value is zero. Visually check the material certificate of the seal. 5.3 Check that the certificate of the material used in the oven complies with the austenitic stainless steel material in GB/T3280. 5.4 Visually check the flatness and no missing welds of the inner wall of the oven, and the dead corners and drainage conditions that are difficult to clean in the oven. 5.5 Visually check whether the oven temperature uniformity test verification hole is well equipped. 5.6 Sensory inspection of the oven's supporting drying car welding without missing welds and sharp corners. The baking tray is flat and has no cracks. Visually check whether the fan and heat exchanger are easy to disassemble, blow and clean, and check the material certificate of the fan and heat exchanger. 5.7
5.8 Visually check whether the air distribution plate in the oven is easy to disassemble and easy to clean. 5.9 Start the circulation fan for 30 minutes, and observe that it runs smoothly. 19
JB20033—2004
5.10 Start the fresh air supplementary air filter, and use a particle counter (dust measuring instrument) at the air outlet to check the air dust removal and purification status. The air purification degree should reach 100,000 levels. 5.11 Temperature control test
Turn on the power of the oven to heat up, check that the control system works normally, use a temperature detection device composed of a thermocouple and a measuring instrument (with an accuracy not less than that of the oven instrument) to measure the same measuring point of the oven temperature measurement, and observe and calculate the difference in the displayed values ??of the two instruments. 5.12 Noise test
When the oven is under load, use a sound pressure meter to measure according to the provisions of GB/T16769. 5.13 Temperature uniformity test
Carry out according to the provisions of Appendix A of this standard.
5.14 Test of heating time
Start the steam-heated or electrically-heated oven when it is unloaded, and measure the heating time from the ambient temperature to the maximum working temperature. 5.15 Test of shell surface temperature
Use a surface thermometer to measure five points on the back or side of the oven (as shown in Figure 1), one of which is the center of the oven wall, and the other four points are 200mm inside the upper and lower right angles of the wall. Take the arithmetic average as the shell surface temperature value. d
National 1
5.16 Safety performance test of electrical control system 5.16.1 According to the provisions of 14.1 and 14.2 of GB5226.1-2002, visually check the connection and wiring of the electrical system and the marking of the wires.
5.16.2 According to the provisions of 10.2, 10.3 and 10.9 of GB5226.1-2002, visually check the buttons, indicator lights and displays of the electrical system.
5.16.3 According to the provisions of 6.4 in GB5226.1-2002, daily inspections shall be conducted to check whether the operation panel of the electrical system adopts PELV (protection extra low voltage) protection.
5.16.4 According to the test method specified in 19.2 in GB5226.1-2002, the continuity of the protective grounding circuit of the electrical system shall be checked. 5.16.5 According to the test method specified in 19.3 in GB5226.1-2002, the insulation resistance of the power circuit conductor and the protective grounding circuit in the electrical system shall be checked. When 500V DC is applied, the measured insulation resistance shall be greater than 1MQ. 5.16.6 According to the test method specified in 19.4 in GB5226.1-2002, the circuits in the electrical system shall be subjected to a withstand voltage test. The test time shall not be less than 1s. The frequency shall be 50Hz and the voltage shall be 1000V without breakdown. 5.16.7 Start the oven to work normally, visually check the heating system and the temperature control system interlocking device, over-temperature safety alarm, and they should work reliably.
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5.17 Drying strength test
5.17.1 Test preparation:
Equip the drying car and baking tray according to the oven specifications, and prepare the timing clock and measuring scale. 5.17.2 Test steps:
a) Use a baking tray to hold clean water, and its height is three-fifths of the height of the baking tray; h)
Use a scale to weigh all the baking trays filled with water, record the total mass G and then place them on the drying trolley; JB 20033—2004
When the oven is unloaded, pass steam (steam pressure is not less than 0.4MPa) or electric heating. When heated to 120℃, push the drying trolley with the baking tray filled with water into the oven for heating and evaporation, and record the time at the same time. When heated to the appropriate time, open the oven door, record time 2, and pull the drying trolley out of the oven:
d) Put the heated baking tray filled with water on the scale and weigh it, and record the mass G2. 5.17.3 Test results:
The explosion strength of the oven is calculated according to formula (1). W=(G -G2)/[(-t)S)
W—drying intensity, kg/(h*m2);
G,
The mass of the water-filled drying tray before drying the coal, kg;
The mass of the water-filled drying tray after drying, kg
G
t1—Drying start time, h;
—Drying end time, h;
f2
S Oven evaporation area, m.
6 Inspection rules
(1)
6.1 The oven shall be inspected and qualified by the quality inspection department of the manufacturing unit in accordance with the provisions of 6.2.1, and shall be accompanied by a product quality certificate before it can leave the factory.
6.2 The inspection of the oven is divided into factory inspection and type inspection. 6.2.1 Factory inspection:
6.2.1.1 Factory inspection shall be carried out unit by unit according to the clauses in Table 3. 6.2.1.2 During the acceptance process, if any unqualified product is found, it shall be returned for refurbishment and then submitted for acceptance again after refurbishment. If it still fails to meet the requirements, it shall be judged as a defective product.
Table 3 Factory inspection items
Item category
General performance
I
Main performance
6.3 Type inspection
Inspection items
4.1, 4.4, 4.5, 4.6, 4.7, 4.8, 4.16.1,4.16.2, 4.16.34.2,4.3, 4.9,4.16.4, 4.16.5, 4.16.66.3.1 The oven shall be subjected to type inspection when any of the following conditions occurs: 21
12. When the oven is running under load, its noise sound pressure level should not be greater than 75dB(A). 4.13 The temperature uniformity of the oven is 60℃~140℃, and the tolerance is ±3℃. JB20033-~2004
4.14 Oven heating time. When using steam heating or electric heating, the heating time when the oven working space rises from the ambient temperature to 140°C should comply with the provisions of Table 2.
Table 2 Oven heating time
Heating method
Heating overflow, ℃
Rise time, nin
Electric heating
140| |tt||60
Steam heating (when steam pressure is 0.6MPa) 140
50
4.15 The oven should have good heat insulation effect and work continuously for 3 hours at the highest operating temperature , the average temperature of the shell surface is not 15% higher than the ambient temperature.
4.16 Oven electrical control system safety performance 4.16.1 The connection and wiring of the electrical control system and the identification of wires should comply with the provisions of 14.1 and 14.2 in GB5226.1--2002. 4.16.2 The buttons, indicator lights and displays of the electrical control system should comply with the provisions of 10.2, 10.3 and 10.9 of CB5226.1-2002.
4.16.3 The operation panel of the electrical control system should be protected by PELV (security extra low voltage) and should comply with the provisions of 6.4 in GB5226.12002.
4.16.4 The continuity of the protective grounding circuit of the electrical control system shall comply with the provisions of 19.2 in CB5226.1-2002. 4.16.5 The insulation resistance of the power circuit wires and protective grounding circuits in the electrical control system should comply with the provisions of 19.3 in CB5226.1-2002.
4.16.6 The withstand voltage of circuit conductors and protective grounding circuits in electrical control systems shall comply with the provisions of 19.4 in CB5226.1-2002.
4.17 The drying intensity of the oven is not less than 0.8kg (m2h). 5 Test methods
5.1 The flatness of the outer surface of the box is measured with a steel ruler and feeler gauge. 5.2 Sealing test
Turn on the power of the oven, start the fan to operate normally, hold the digital anemometer close to the position between the door sealing ring and the box body, and move it slowly along the door, and its display The value is zero. Visually inspect the seal's material certificate. 5.3 Check that the material used in the oven is in compliance with GB/T3280 medium austenitic stainless steel. 5.4 Visually inspect the welds on the inner wall of the oven for smoothness and no missing welds, as well as the dead corners and drainage conditions in the oven that are not easy to clean. 5.5 Visually inspect the oven temperature uniformity test to verify whether the hole configuration is intact. 5.6 Sensory inspection: The drying car equipped with the oven is welded without missing welds or sharp corners. The baking tray is flat and has no cracks. Visually check whether the fan and heat exchanger are easy to disassemble, purge and clean, and check the certification of the material of the fan and heat exchanger. 5.7
5.8 Visually check whether the air distribution plate in the oven is easy to disassemble for cleaning. 5.9 Start the circulation fan for 30 minutes, and visually check that it operates smoothly. 19
JB20033-2004
5.10 Start the fresh air to supplement the air filter, and use a particle counter (dust analyzer) at the air outlet to check the air dust removal and purification status. , its air purification degree should reach 100,000 levels. 5.11 Temperature control test
Turn on the power of the oven to raise the temperature, check that the control system is working properly, and use a temperature detection device composed of a thermocouple and a measuring instrument (the accuracy is not lower than that of the oven instrument) to measure the temperature of the oven. Measure the point and observe and calculate the difference between the displayed values ??of the two instruments. 5.12 Noise test
When the drying load is running, use a sound pressure meter to measure according to the provisions of GB/T16769. 5.13 Temperature uniformity test
shall be carried out in accordance with the provisions of Appendix A of this standard.
5.14 Test of heating time
A steam-heated or electric-heated oven is started when it is no-load, and the heating time of the oven from the ambient temperature to the maximum operating temperature is measured. 5.15 Shell surface temperature test
Use a surface thermometer to measure five points on the back or side of the oven (as shown in Figure 1). One point is the center of the oven wall, and the remaining four points are the upper and lower right angles formed by the wall. 200mm inside, take its arithmetic average as the shell surface temperature value. d | | tt |
5.16.2 According to the provisions of 10.2, 10.3, and 10.9 in GB5226.1-2002, visually inspect the buttons, indicators, and displays of the electrical system.
5.16.3 According to the provisions of 6.4 in GB5226.1-2002, the operation panel of the electrical system during daily testing shall be protected by PELV (Security Extra Low Voltage).
5.16.4 Check the continuity of the protective grounding circuit of the electrical system according to the test method specified in 19.2 of GB5226.1-2002. 5.16.5 According to the test method specified in 19.3 of GB5226.1-2002, check the insulation resistance of the power circuit wires and protective grounding circuits in the electrical system. When 500V DC is applied, the measured insulation resistance should be greater than 1MQ. 5.16.6 According to the test method specified in 19.4 of GB5226.1-2002, conduct a withstand voltage test on the circuits in the electrical system. The test time is not less than 1s, the frequency is 50Hz, and the voltage is 1000V voltage impact without breakdown. 5.16.7 Start the oven to work normally, and visually check the interlocking device of the heating system and the temperature control system and the over-temperature safety alarm. They should work reliably.
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5.17 Drying strength test
5.17.1 Test preparation:
Equip drying carts and baking trays according to oven specifications, and prepare timing clocks and measuring scales . 5.17.2 Test steps:
a) Use a baking tray to hold clean water, the height of which is three-fifths of the height of the baking tray; h)
Use a scale to weigh all the water-filled baking trays, record Lower the total mass G and place it on the drying car; JB 20033-2004
When the oven is no-load, introduce steam (steam pressure is not less than 0.4MPa) or electric heating. When heated to 120℃, Install e)
Push the drying cart with the water-filled baking tray into the oven for heating and evaporation. At the same time, note the time. Heat to the right time. Open the door, note the time 2, and pull the drying cart out of the oven:| |tt||d) Put the heated water-filled baking pan on the scale and weigh it, and record the mass G2. 5.17.3 Test results:
Calculate the explosion strength of the oven according to formula (1). W=(G -G2)/[(-t)S)
Where:
W—Dry strength, kg/(h*m2);
G,| |tt||The mass of the drying plate filled with water before drying the coal, kg;
The mass of the drying plate filled with water after drying, kg
G
t1—the starting time of drying, h;
—Drying termination time, h;
f2
S oven evaporation area, m.
6 Inspection Rules
(1)
6.1 The oven must be inspected by the quality inspection department of the manufacturing unit in accordance with the provisions of 6.2.1 and must be accompanied by a product quality certificate before leaving the factory. .
6.2 The inspection of the oven is divided into factory inspection and type inspection. 6.2.1 Factory inspection:
6.2.1.1 Factory inspection shall be carried out on a unit-by-unit basis in accordance with the terms in Table 3. 6.2.1.2 During the acceptance process, if any substandard product is found, it should be returned for refurbishment and then submitted for acceptance after refurbishment. If it is still unqualified, it will be judged as a substandard product.
Table 3 Factory Inspection Items
Item Category
General Performance
一
Main Performance
6.3 Type Inspection
Inspection items
4.1, 4.4, 4.5, 4.6, 4.7, 4.8, 4.16.1,4.16.2, 4.16.34.2,4.3, 4.9,4.16.4, 4.16.5, 4.16.66.3.1 are as follows In either case, the oven should undergo type inspection: 21
12 When the oven is running under load, the noise sound pressure level should not exceed 75dB(A). 4.13 The temperature uniformity of the oven is 60℃~140℃, and the tolerance is ±3℃. JB20033-~2004
4.14 The heating time of the oven. When using steam heating or electric heating, the heating time when the oven working space rises from ambient temperature to 140℃ shall comply with the provisions of Table 2.
Table 2 Heating time of the oven
Heating method
Heating overflow, ℃
Rising time, nin
Electric heating
140
60
Steam heating (when the steam pressure is 0.6MPa)140
50
4.15 The oven should have good thermal insulation effect. When working continuously for 3h at the highest working temperature, the average surface temperature of the shell shall not be higher than the ambient temperature by 15%℃.
4.16 Safety performance of electrical control system of oven 4.16.1 The connection and wiring of electrical control system and the marking of wires shall comply with the provisions of 14.1 and 14.2 of GB5226.1--2002. 4.16.2 The buttons, indicator lights and displays of electrical control system shall comply with the provisions of 10.2, 10.3 and 10.9 of CB5226.1-2002.
4.16.3 The operation panel of electrical control system shall adopt PELV (protection extra low voltage) protection and shall comply with the provisions of 6.4 of GB5226.1-2002.
4.16.4 The continuity of protective grounding circuit of electrical control system shall comply with the provisions of 19.2 of CB5226.1-2002. 4.16.5 The insulation resistance of power circuit wire and protective grounding circuit in electrical control system shall comply with the provisions of 19.3 of CB5226.1-2002.
4.16.6 The withstand voltage of the circuit conductor and the protective grounding circuit in the electrical control system shall comply with the provisions of 19.4 of CB5226.1-2002.
4.17 The drying strength of the oven shall not be less than 0.8kg (m2h). 5 Test method
5.1 The flatness of the outer surface of the oven is measured with a steel ruler and a feeler gauge. 5.2 Sealing test
Connect the oven power supply, start the fan to make it run normally, use a digital hand-held anemometer to hold the position between the door seal and the box body, and move slowly along the door. The displayed value is zero. Visually check the material certificate of the seal. 5.3 Check that the certificate of the material used in the oven complies with the austenitic stainless steel material in GB/T3280. 5.4 Visually check whether the weld seam on the inner wall of the oven is flat and there is no missing weld, and the dead corners and drainage conditions in the oven that are difficult to clean. 5.5 Visually check whether the oven temperature uniformity test verification hole is well equipped. 5.6 Sensory inspection The welding of the drying cart supporting the oven is complete and has no sharp corners. The baking tray is flat and has no cracks. Visually inspect whether the fan and heat exchanger are easy to disassemble, blow and clean, and check the material certification of the fan and heat exchanger. 5.7
5.8 Visually inspect whether the air distribution plate in the oven is easy to disassemble and clean. 5.9 Start the circulation fan for 30 minutes and visually inspect whether it runs smoothly. 19
JB20033—2004
5.10 Start the fresh air supplementary air filter and use a particle counter (dust measuring instrument) to check the air dust removal and purification status at the air outlet. The air purification degree should reach 100,000 levels. 5.11 Temperature control test
Turn on the power of the oven to heat up, check that the control system works normally, use a temperature detection device composed of a thermocouple and a measuring instrument (the accuracy is not lower than that of the oven instrument) to measure the same measuring point of the oven temperature measurement, and observe and calculate the difference between the displayed values ??of the two instruments. 5.12 Noise test
When the oven is under load, use a sound pressure meter to measure according to the provisions of GB/T16769. 5.13 Temperature uniformity test
Carry out according to the provisions of Appendix A of this standard.
5.14 Test of heating time
Start the steam-heated or electric-heated oven when it is unloaded, and measure the heating time for the oven to rise from ambient temperature to the maximum operating temperature. 5.15 Shell surface temperature test
Use a surface thermometer to measure five points on the back or side of the oven (as shown in Figure 1), one of which is the center of the oven wall, and the other four points are 200mm inside the upper and lower right angles formed by the wall. Take the arithmetic average as the shell surface temperature value. d
National 1
5.16 Safety performance test of electrical control system 5.16.1 Visually check the connection and wiring of the electrical system and the marking of the wires according to the provisions of 14.1 and 14.2 of GB5226.1-2002.
5.16.2 Visually check the buttons, indicator lights and displays of the electrical system according to the provisions of 10.2, 10.3 and 10.9 of GB5226.1-2002.
5.16.3 Daily check whether the operation panel of the electrical system adopts PELV (protection extra low voltage) protection according to the provisions of 6.4 of GB5226.1-2002.
5.16.4 Check the continuity of the protective grounding circuit of the electrical system according to the test method specified in 19.2 of GB5226.1-2002. 5.16.5 According to the test method specified in 19.3 of GB5226.1-2002, check the insulation resistance of the power circuit conductor and the protective grounding circuit in the electrical system. When 500V DC is applied, the measured insulation resistance should be greater than 1MQ. 5.16.6 According to the test method specified in 19.4 of GB5226.1-2002, conduct a withstand voltage test on the circuit in the electrical system. The test time is not less than 1s, the frequency is 50Hz, and the voltage is 1000V. The voltage shock does not break down. 5.16.7 Start the oven to work normally, visually check the interlocking device of the heating system and the temperature control system, and the over-temperature safety alarm, which should work reliably.
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5.17 Drying strength test
5.17.1 Test preparation:
Equip the drying car and baking tray according to the oven specifications, and prepare the timing clock and measuring scale. 5.17.2 Test steps:
a) Use a baking tray to hold clean water, and its height is three-fifths of the height of the baking tray; h)
Use a scale to weigh all the baking trays filled with water, record the total mass G and then place them on the drying trolley; JB 20033—2004
When the oven is unloaded, pass steam (steam pressure is not less than 0.4MPa) or electric heating. When heated to 120℃, push the drying trolley with the baking tray filled with water into the oven for heating and evaporation, and record the time at the same time. When heated to the appropriate time, open the oven door, record time 2, and pull the drying trolley out of the oven:
d) Put the heated baking tray filled with water on the scale and weigh it, and record the mass G2. 5.17.3 Test results:
The explosion strength of the oven is calculated according to formula (1). W=(G -G2)/[(-t)S)
W—drying intensity, kg/(h*m2);
G,
The mass of the water-filled drying tray before drying the coal, kg;
The mass of the water-filled drying tray after drying, kg
G
t1—Drying start time, h;
—Drying end time, h;
f2
SDrying oven evaporation area, m.
6 Inspection rules
(1)
6.1 The oven shall be inspected and qualified by the quality inspection department of the manufacturing unit in accordance with the provisions of 6.2.1, and shall be accompanied by a product quality certificate before it can leave the factory.
6.2 The inspection of the oven is divided into factory inspection and type inspection. 6.2.1 Factory inspection:
6.2.1.1 Factory inspection shall be carried out unit by unit according to the clauses in Table 3. 6.2.1.2 During the acceptance process, if any unqualified product is found, it shall be returned for refurbishment and then submitted for acceptance again after refurbishment. If it still fails to meet the requirements, it shall be judged as a defective product.
Table 3 Factory inspection items
Item category
General performance
I
Main performance
6.3 Type inspection
Inspection items
4.1, 4.4, 4.5, 4.6, 4.7, 4.8, 4.16.1,4.16.2, 4.16.34.2,4.3, 4.9,4.16.4, 4.16.5, 4.16.66.3.1 The oven shall be subjected to type inspection when any of the following conditions occurs: 21
14. Oven heating time. When steam heating or electric heating is used, the heating time of the oven working space when the ambient temperature rises to 140°C should comply with the provisions of Table 2.
Table 2 Oven heating time
Heating method
Heating overflow, ℃
Heating time, nin
Electric heating
140| |tt||60
Steam heating (when steam pressure is 0.6MPa) 140
50
4.15 The oven should have good heat insulation effect and work continuously for 3 hours at the highest operating temperature , the average temperature of the shell surface is not higher than 15%℃ of the ambient temperature.
4.16 Oven electrical control system safety performance 4.16.1 The connection and wiring of the electrical control system and the identification of wires should comply with the provisions of 14.1 and 14.2 in GB5226.1--2002. 4.16.2 The buttons, indicator lights and displays of the electrical control system should comply with the provisions of 10.2, 10.3 and 10.9 of CB5226.1-2002.
4.16.3 The operation panel of the electrical control system should be protected by PELV (security extra low voltage) and should comply with the provisions of 6.4 in GB5226.12002.
4.16.4 The continuity of the protective grounding circuit of the electrical control system shall comply with the provisions of 19.2 in CB5226.1-2002. 4.16.5 The insulation resistance of the power circuit wires and protective grounding circuits in the electrical control system should comply with the provisions of 19.3 in CB5226.1-2002.
4.16.6 The withstand voltage of circuit conductors and protective grounding circuits in electrical control systems shall comply with the provisions of 19.4 in CB5226.1-2002.
4.17 The drying intensity of the oven is not less than 0.8kg (m2h). 5 Test methods
5.1 The flatness of the outer surface of the box is measured with a steel ruler and feeler gauge. 5.2 Sealing test
Turn on the power of the oven, start the fan to operate normally, hold the digital anemometer close to the position between the door sealing ring and the box body, and move it slowly along the door, and its display The value is zero. Visually inspect the seal's material certificate. 5.3 Check that the material used in the oven is in compliance with GB/T3280 medium austenitic stainless steel. 5.4 Visually inspect the welds on the inner wall of the oven for smoothness and no missing welds, as well as the dead corners and drainage conditions in the oven that are not easy to clean. 5.5 Visually inspect the oven temperature uniformity test to verify whether the hole configuration is intact. 5.6 Sensory inspection: The drying car equipped with the oven is welded without missing welds or sharp corners. The baking tray is flat and has no cracks. Visually check whether the fan and heat exchanger are easy to disassemble, purge and clean, and check the certification of the material of the fan and heat exchanger. 5.7
5.8 Visually check whether the air distribution plate in the oven is easy to disassemble for cleaning. 5.9 Start the circulation fan for 30 minutes, and visually check that it operates smoothly. 19
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5.10 Start the fresh air to supplement the air filter, and use a particle counter (dust analyzer) at the air outlet to check the air dust removal and purification status. , its air purification degree should reach 100,000 levels. 5.11 Temperature control test
Turn on the power of the oven to raise the temperature, check that the control system is working properly, and use a temperature detection device composed of a thermocouple and a measuring instrument (the accuracy is not lower than that of the oven instrument) to measure the temperature of the oven. Measure the point and observe and calculate the difference between the displayed values ??of the two instruments. 5.12 Noise test
When the drying load is running, use a sound pressure meter to measure according to the provisions of GB/T16769. 5.13 Temperature uniformity test
shall be carried out in accordance with the provisions of Appendix A of this standard.
5.14 Test of heating time
A steam-heated or electric-heated oven is started when it is no-load, and the heating time of the oven from the ambient temperature to the maximum operating temperature is measured. 5.15 Shell surface temperature test
Use a surface thermometer to measure five points on the back or side of the oven (as shown in Figure 1). One point is the center of the oven wall, and the remaining four points are the upper and lower right angles formed by the wall. 200mm inside, take its arithmetic average as the shell surface temperature value. d | | tt |
5.16.2 According to the provisions of 10.2, 10.3, and 10.9 in GB5226.1-2002, visually inspect the buttons, indicators, and displays of the electrical system.
5.16.3 According to the provisions of 6.4 in GB5226.1-2002, the operation panel of the electrical system during daily testing shall be protected by PELV (Security Extra Low Voltage).
5.16.4 Check the continuity of the protective grounding circuit of the electrical system according to the test method specified in 19.2 of GB5226.1-2002. 5.16.5 According to the test method specified in 19.3 of GB5226.1-2002, check the insulation resistance of the power circuit wires and protective grounding circuits in the electrical system. When 500V DC is applied, the measured insulation resistance should be greater than 1MQ. 5.16.6 According to the test method specified in 19.4 of GB5226.1-2002, conduct a withstand voltage test on the circuits in the electrical system. The test time is not less than 1s, the frequency is 50Hz, and the voltage is 1000V voltage impact without breakdown. 5.16.7 Start the oven to work normally, and visually check the interlocking device of the heating system and the temperature control system and the over-temperature safety alarm. They should work reliably.
20
5.17 Drying strength test
5.17.1 Test preparation:
Equip drying carts and baking trays according to oven specifications, and prepare timing clocks and measuring scales . 5.17.2 Test steps:
a) Use a baking tray to hold clean water, the height of which is three-fifths of the height of the baking tray; h)
Use a scale to weigh all the water-filled baking trays, record Lower the total mass G and place it on the drying car; JB 20033-2004
When the oven is no-load, introduce steam (steam pressure is not less than 0.4MPa) or electric heating. When heated to 120℃, Install e)
Push the drying cart with the water-filled baking tray into the oven for heating and evaporation. At the same time, note the time. Heat to the right time. Open the door, note the time 2, and pull the drying cart out of the oven:| |tt||d) Put the heated water-filled baking pan on the scale and weigh it, and record the mass G2. 5.17.3 Test results:
Calculate the explosion strength of the oven according to formula (1). W=(G -G2)/[(-t)S)
Where:
W—Dry strength, kg/(h*m2);
G,| |tt||The mass of the drying plate filled with water before drying the coal, kg;
The mass of the drying plate filled with water after drying, kg
G
t1—the starting time of drying, h;
—Drying termination time, h;
f2
S oven evaporation area, m.
6 Inspection Rules
(1)
6.1 The oven must be inspected by the quality inspection department of the manufacturing unit in accordance with the provisions of 6.2.1 and must be accompanied by a product quality certificate before leaving the factory. .
6.2 The inspection of the oven is divided into factory inspection and type inspection. 6.2.1 Factory inspection:
6.2.1.1 Factory inspection shall be carried out on a unit-by-unit basis in accordance with the terms in Table 3. 6.2.1.2 During the acceptance process, if any substandard product is found, it should be returned for refurbishment and then submitted for acceptance after refurbishment. If it is still unqualified, it will be judged as a substandard product.
Table 3 Factory Inspection Items
Item Category
General Performance
一
Main Performance
6.3 Type Inspection
Inspection items
4.1, 4.4, 4.5, 4.6, 4.7, 4.8, 4.16.1,4.16.2, 4.16.34.2,4.3, 4.9,4.16.4, 4.16.5, 4.16.66.3.1 are as follows In either case, the oven should undergo type inspection: 21
14. Oven heating time. When steam heating or electric heating is used, the heating time of the oven working space when the ambient temperature rises to 140°C should comply with the provisions of Table 2.
Table 2 Oven heating time
Heating method
Heating overflow, ℃
Heating time, nin
Electric heating
140| |tt||60
Steam heating (when steam pressure is 0.6MPa) 140
50
4.15 The oven should have good heat insulation effect and work continuously for 3 hours at the highest operating temperature , the average temperature of the shell surface is not higher than 15%℃ of the ambient temperature.
4.16 Oven electrical control system safety performance 4.16.1 The connection and wiring of the electrical control system and the identification of wires should comply with the provisions of 14.1 and 14.2 in GB5226.1--2002. 4.16.2 The buttons, indicator lights and displays of the electrical control system should comply with the provisions of 10.2, 10.3 and 10.9 of CB5226.1-2002.
4.16.3 The operation panel of the electrical control system should be protected by PELV (security extra low voltage) and should comply with the provisions of 6.4 in GB5226.12002.
4.16.4 The continuity of the protective grounding circuit of the electrical control system shall comply with the provisions of 19.2 in CB5226.1-2002. 4.16.5 The insulation resistance of the power circuit wires and protective grounding circuits in the electrical control system should comply with the provisions of 19.3 in CB5226.1-2002.
4.16.6 The withstand voltage of circuit conductors and protective grounding circuits in electrical control systems shall comply with the provisions of 19.4 in CB5226.1-2002.
4.17 The drying intensity of the oven is not less than 0.8kg (m2h). 5 Test methods
5.1 The flatness of the outer surface of the box is measured with a steel ruler and feeler gauge. 5.2 Sealing test
Turn on the power of the oven, start the fan to operate normally, hold the digital anemometer close to the position between the door sealing ring and the box body, and move it slowly along the door, and its display The value is zero. Visually inspect the seal's material certificate. 5.3 Check that the material used in the oven is in compliance with GB/T3280 medium austenitic stainless steel. 5.4 Visually inspect the welds on the inner wall of the oven for smoothness and no missing welds, as well as the dead corners and drainage conditions in the oven that are not easy to clean. 5.5 Visually inspect the oven temperature uniformity test to verify whether the hole configuration is intact. 5.6 Sensory inspection: The drying car equipped with the oven is welded without missing welds or sharp corners. The baking tray is flat and has no cracks. Visually check whether the fan and heat exchanger are easy to disassemble, purge and clean, and check the certification of the material of the fan and heat exchanger. 5.7
5.8 Visually check whether the air distribution plate in the oven is easy to disassemble for cleaning. 5.9 Start the circulation fan for 30 minutes, and visually check that it operates smoothly. 19
JB20033-2004
5.10 Start the fresh air to supplement the air filter, and use a particle counter (dust analyzer) at the air outlet to check the air dust removal and purification status. , its air purification degree should reach 100,000 levels. 5.11 Temperature control test
Turn on the power of the oven to raise the temperature, check that the control system is working properly, and use a temperature detection device composed of a thermocouple and a measuring instrument (the accuracy is not lower than that of the oven instrument) to measure the temperature of the oven. Measure the point and observe and calculate the difference between the displayed values ??of the two instruments. 5.12 Noise test
When the drying load is running, use a sound pressure meter to measure according to the provisions of GB/T16769. 5.13 Temperature uniformity test
shall be carried out in accordance with the provisions of Appendix A of this standard.
5.14 Test of heating time
A steam-heated or electric-heated oven is started when it is no-load, and the heating time of the oven from the ambient temperature to the maximum operating temperature is measured. 5.15 Shell surface temperature test
Use a surface thermometer to measure five points on the back or side of the oven (as shown in Figure 1). One point is the center of the oven wall, and the remaining four points are the upper and lower right angles formed by the wall. 200mm inside, take its arithmetic average as the shell surface temperature value. d | | tt |
5.16.2 According to the provisions of 10.2, 10.3, and 10.9 in GB5226.1-2002, visually inspect the buttons, indicators, and displays of the electrical system.
5.16.3 According to the provisions of 6.4 in GB5226.1-2002, the operation panel of the electrical system during daily testing shall be protected by PELV (Security Extra Low Voltage).
5.16.4 Check the continuity of the protective grounding circuit of the electrical system according to the test method specified in 19.2 of GB5226.1-2002. 5.16.5 According to the test method specified in 19.3 of GB5226.1-2002, check the insulation resistance of the power circuit wires and protective grounding circuits in the electrical system. When 500V DC is applied, the measured insulation resistance should be greater than 1MQ. 5.16.6 According to the test method specified in 19.4 of GB5226.1-2002, conduct a withstand voltage test on the circuits in the electrical system. The test time is not less than 1s, the frequency is 50Hz, and the voltage is 1000V voltage impact without breakdown. 5.16.7 Start the oven to work normally, and visually check the interlocking device of the heating system and the temperature control system and the over-temperature safety alarm. They should work reliably.
20
5.17 Drying strength test
5.17.1 Test preparation:
Equip drying carts and baking trays according to oven specifications, and prepare timing clocks and measuring scales . 5.17.2 Test steps:
a) Use a baking tray to hold clean water, the height of which is three-fifths of the height of the baking tray; h)
Use a scale to weigh all the water-filled baking trays, record Lower the total mass G and place it on the drying car; JB 20033-2004
When the oven is no-load, introduce steam (steam pressure is not less than 0.4MPa) or electric heating. When heated to 120℃, Install e)
Push the drying cart with the water-filled baking tray into the oven for heating and evaporation. At the same time, note the time. Heat to the right time. Open the door, note the time 2, and pull the drying cart out of the oven:| |tt||d) Put the heated water-filled baking pan on the scale and weigh it, and record the mass G2. 5.17.3 Test results:
Calculate the explosion strength of the oven according to formula (1). W=(G -G2)/[(-t)S)
Where:
W—Dry strength, kg/(h*m2);
G,| |tt||The mass of the drying plate filled with water before drying the coal, kg;
The mass of the drying plate filled with water after drying, kg
G
t1—the starting time of drying, h;
—Drying termination time, h;
f2
S oven evaporation area, m.
6 Inspection Rules
(1)
6.1 The oven must be inspected by the quality inspection department of the manufacturing unit in accordance with the provisions of 6.2.1 and must be accompanied by a product quality certificate before leaving the factory. .
6.2 The inspection of the oven is divided into factory inspection and type inspection. 6.2.1 Factory inspection:
6.2.1.1 Factory inspection shall be carried out on a unit-by-unit basis according to the terms in Table 3. 6.2.1.2 During the acceptance process, if any substandard product is found, it should be returned for refurbishment and then submitted for acceptance after refurbishment. If it is still unqualified, it will be judged as a substandard product.
Table 3 Factory Inspection Items
Item Category
General Performance
一
Main Performance
6.3 Type Inspection
Inspection items
4.1, 4.4, 4.5, 4.6, 4.7, 4.8, 4.16.1,4.16.2, 4.16.34.2,4.3, 4.9,4.16.4, 4.16.5, 4.16.66.3.1 are as follows In either case, the oven should undergo type inspection: 21
2. The buttons, indicators, and displays of the electrical control system shall comply with the provisions of 10.2, 10.3, and 10.9 of CB5226.1-2002.
4.16.3 The operation panel of the electrical control system should be protected by PELV (security extra low voltage) and should comply with the provisions of 6.4 in GB5226.12002.
4.16.4 The continuity of the protective grounding circuit of the electrical control system shall comply with the provisions of 19.2 in CB5226.1-2002. 4.16.5 The insulation resistance of the power circuit wires and protective grounding circuits in the electrical control system should comply with the provisions of 19.3 in CB5226.1-2002.
4.16.6 The withstand voltage of circuit conductors and protective grounding circuits in electrical control systems shall comply with the provisions of 19.4 in CB5226.1-2002.
4.17 The drying intensity of the oven is not less than 0.8kg (m2h). 5 Test methods
5.1 The flatness of the outer surface of the box is measured with a steel ruler and feeler gauge. 5.2 Sealing test
Turn on the power of the oven, start the fan to operate normally, hold the digital anemometer close to the position between the door sealing ring and the box body, and move it slowly along the door, and its display The value is zero. Visually inspect the seal's material certificate. 5.3 Check that the material used in the oven is in compliance with GB/T3280 medium austenitic stainless steel. 5.4 Visually inspect the welds on the inner wall of the oven for smoothness and no missing welds, as well as the dead corners and drainage conditions in the oven that are not easy to clean. 5.5 Visually inspect the oven temperature uniformity test to verify whether the hole configuration is intact. 5.6 Sensory inspection: The drying car equipped with the oven is welded without missing welds or sharp corners. The baking tray is flat and has no cracks. Visually check whether the fan and heat exchanger are easy to disassemble, purge and clean, and check the certification of the material of the fan and heat exchanger. 5.7
5.8 Visually check whether the air distribution plate in the oven is easy to disassemble for cleaning. 5.9 Start the circulation fan for 30 minutes, and visually check that it operates smoothly. 19
JB20033-2004
5.10 Start the fresh air to supplement the air filter, and use a particle counter (dust analyzer) at the air outlet to check the air dust removal and purification status. , its air purification degree should reach 100,000 levels. 5.11 Temperature control test
Turn on the power of the oven to raise the temperature, check that the control system is working properly, and use a temperature detection device composed of a thermocouple and a measuring instrument (the accuracy is not lower than that of the oven instrument) to measure the temperature of the oven. Measure the point and observe and calculate the difference between the displayed values ??of the two instruments. 5.12 Noise test
When the drying load is running, use a sound pressure meter to measure according to the provisions of GB/T16769. 5.13 Temperature uniformity test
shall be carried out in accordance with the provisions of Appendix A of this standard.
5.14 Test of heating time
A steam-heated or electric-heated oven is started when it is no-load, and the heating time of the oven from the ambient temperature to the maximum operating temperature is measured. 5.15 Shell surface temperature test
Use a surface thermometer to measure five points on the back or side of the oven (as shown in Figure 1). One point is the center of the oven wall, and the remaining four points are the upper and lower right angles formed by the wall. 200mm inside, take its arithmetic average as the shell surface temperature value. d | | tt |
5.16.2 According to the provisions of 10.2, 10.3, and 10.9 in GB5226.1-2002, visually inspect the buttons, indicators, and displays of the electrical system.
5.16.3 According to the provisions of 6.4 in GB5226.1-2002, the operation panel of the electrical system during daily testing shall be protected by PELV (Security Extra Low Voltage).
5.16.4 Check the continuity of the protective grounding circuit of the electrical system according to the test method specified in 19.2 of GB5226.1-2002. 5.16.5 According to the test method specified in 19.3 of GB5226.1-2002, check the insulation resistance of the power circuit wires and protective grounding circuits in the electrical system. When 500V DC is applied, the measured insulation resistance should be greater than 1MQ. 5.16.6 According to the test method specified in 19.4 of GB5226.1-2002, conduct a withstand voltage test on the circuits in the electrical system. The test time is not less than 1s, the frequency is 50Hz, and the voltage is 1000V voltage impact without breakdown. 5.16.7 Start the oven to work normally, and visually check the interlocking device of the heating system and the temperature control system and the over-temperature safety alarm. They should work reliably.
20
5.17 Drying strength test
5.17.1 Test preparation:
Equip the drying car and drying plate according to the oven specifications, and prepare the timing clock and measuring scale . 5.17.2 Test steps:
a) Use a baking tray to hold clean water, the height of which is three-fifths of the height of the baking tray; h)
Use a scale to weigh all the water-filled baking trays, record Lower the total mass G and place it on the drying car; JB 20033-2004
When the oven is no-load, introduce steam (steam pressure is not less than 0.4MPa) or electric heating. When heated to 120℃, Install e)
Push the drying cart with the water-filled baking tray into the oven for heating and evaporation. At the same time, note the time. Heat to the right time. Open the door, note the time 2, and pull the drying cart out of the oven: | |tt||d) Put the heated water-filled baking pan on the scale and weigh it, and record the mass G2. 5.17.3 Test results:
Calculate the explosion strength of the oven according to formula (1). W=(G -G2)/[(-t)S)
Where:
W—Dry strength, kg/(h*m2);
G,| |tt||The mass of the drying plate filled with water before drying the coal, kg;
The mass of the drying plate filled with water after drying, kg
G
t1—the starting time of drying, h;
—Drying termination time, h;
f2
S oven evaporation area, m.
6 Inspection Rules
(1)
6.1 The oven must be inspected by the quality inspection department of the manufacturing unit in accordance with the provisions of 6.2.1 and must be accompanied by a product quality certificate before leaving the factory. .
6.2 The inspection of the oven is divided into factory inspection and type inspection. 6.2.1 Factory inspection:
6.2.1.1 Factory inspection shall be carried out on a unit-by-unit basis in accordance with the terms in Table 3. 6.2.1.2 During the acceptance process, if any substandard product is found, it should be returned for refurbishment and then submitted for acceptance after refurbishment. If it is still unqualified, it will be judged as a substandard product.
Table 3 Factory Inspection Items
Item Category
General Performance
一
Main Performance
6.3 Type Inspection
Inspection items
4.1, 4.4, 4.5, 4.6, 4.7, 4.8, 4.16.1,4.16.2, 4.16.34.2,4.3, 4.9,4.16.4, 4.16.5, 4.16.66.3.1 are as follows In either case, the oven should undergo type inspection: 21
2. The buttons, indicators, and displays of the electrical control system shall comply with the provisions of 10.2, 10.3, and 10.9 of CB5226.1-2002.
4.16.3 The operation panel of the electrical control system should be protected by PELV (security extra low voltage) and should comply with the provisions of 6.4 in GB5226.12002.
4.16.4 The continuity of the protective grounding circuit of the electrical control system shall comply with the provisions of 19.2 in CB5226.1-2002. 4.16.5 The insulation resistance of the power circuit wires and protective grounding circuits in the electrical control system should comply with the provisions of 19.3 in CB5226.1-2002.
4.16.6 The withstand voltage of circuit conductors and protective grounding circuits in electrical control systems shall comply with the provisions of 19.4 in CB5226.1-2002.
4.17 The drying intensity of the oven is not less than 0.8kg (m2h). 5 Test methods
5.1 The flatness of the outer surface of the box is measured with a steel ruler and feeler gauge. 5.2 Sealing test
Turn on the power of the oven, start the fan to operate normally, hold the digital anemometer close to the position between the door sealing ring and the box body, and move it slowly along the door, and its display The value is zero. Visually inspect the seal's material certificate. 5.3 Check that the material used in the oven is in compliance with GB/T3280 medium austenitic stainless steel. 5.4 Visually inspect the welds on the inner wall of the oven for smoothness and no missing welds, as well as the dead corners and drainage conditions in the oven that are not easy to clean. 5.5 Visually inspect the oven temperature uniformity test to verify whether the hole configuration is intact. 5.6 Sensory inspection: The drying car equipped with the oven is welded without missing welds or sharp corners. The baking tray is flat and has no cracks. Visually check whether the fan and heat exchanger are easy to disassemble, purge and clean, and check the certification of the material of the fan and heat exchanger. 5.7
5.8 Visually check whether the air distribution plate in the oven is easy to disassemble for cleaning. 5.9 Start the circulation fan for 30 minutes, and visually check that it operates smoothly. 19
JB20033-2004
5.10 Start the fresh air to supplement the air filter, and use a particle counter (dust analyzer) at the air outlet to check the air dust removal and purification status. , its air purification degree should reach 100,000 levels. 5.11 Temperature control test
Turn on the power supply of the oven to raise the temperature, check that the control system is working properly, and use a temperature detection device composed of a thermocouple and a measuring instrument (the accuracy is not lower than that of the oven instrument) to measure the temperature of the oven. Measure the point and observe and calculate the difference between the displayed values ??of the two instruments. 5.12 Noise test
When the drying load is running, use a sound pressure meter to measure according to the regulations of GB/T16769. 5.13 Temperature uniformity test
shall be carried out in accordance with the provisions of Appendix A of this standard.
5.14 Test of heating time
A steam-heated or electric-heated oven is started when it is no-load, and the heating time of the oven from the ambient temperature to the maximum operating temperature is measured. 5.15 Shell surface temperature test
Use a surface thermometer to measure five points on the back or side of the oven (as shown in Figure 1). One point is the center of the oven wall, and the remaining four points are the upper and lower right angles formed by the wall. 200mm inside, take its arithmetic average as the shell surface temperature value. d | | tt |
5.16.2 According to the provisions of 10.2, 10.3, and 10.9 in GB5226.1-2002, visually inspect the buttons, indicators, and displays of the electrical system.
5.16.3 According to the provisions of 6.4 in GB5226.1-2002, the operation panel of the electrical system during daily testing shall be protected by PELV (Security Extra Low Voltage).
5.16.4 Check the continuity of the protective grounding circuit of the electrical system according to the test method specified in 19.2 of GB5226.1-2002. 5.16.5 According to the test method specified in 19.3 of GB5226.1-2002, check the insulation resistance of the power circuit wires and protective grounding circuits in the electrical system. When 500V DC is applied, the measured insulation resistance should be greater than 1MQ. 5.16.6 According to the test method specified in 19.4 of GB5226.1-2002, conduct a withstand voltage test on the circuits in the electrical system. The test time is not less than 1s, the frequency is 50Hz, and the voltage is 1000V voltage impact without breakdown. 5.16.7 Start the oven to work normally, and visually check the interlocking device of the heating system and the temperature control system and the over-temperature safety alarm. They should work reliably.
20
5.17 Drying strength test
5.17.1 Test preparation:
Equip drying carts and baking trays according to oven specifications, and prepare timing clocks and measuring scales . 5.17.2 Test steps:
a) Use a baking tray to hold clean water, the height of which is three-fifths of the height of the baking tray; h)
Use a scale to weigh all the water-filled baking trays, record Lower the total mass G and place it on the drying car; JB 20033-2004wwW.bzxz.Net
When the oven is no-load, introduce steam (steam pressure is not less than 0.4MPa) or electric heating. When heated to 120℃, Install e)
Push the drying cart with the water-filled baking tray into the oven for heating and evaporation. At the same time, note the time. Heat to the right time. Open the door, note the time 2, and pull the drying cart out of the oven: | |tt||d) Put the heated water-fi
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