Some standard content:
National Standard of the People's Republic of China
Domestic gas cookers
Domestic gas appliances
1 Subject content and scope of application
This standard specifies the technical requirements, test methods and acceptance rules for household gas cookers. This standard applies to household gas cookers that use city gas, including: stoves with a single burner standard rated heat flow of less than 5.23kW (4500kcal/h). a.
Ovens and roasters with a standard rated heat flow of less than 5.82kW (5000kcal/h). b.
Oven cookers with a standard rated heat flow that meets the requirements of a and b. GB 16410-1996
Rice cookers with a maximum rice volume of less than 4L per cooking and a standard rated heat flow of less than 4.19kW (3600kcal/h). d.
Household gas cookers that use non-city gas can refer to this standard for implementation. 2 Reference standards
GB 1497
GB 2828
GB 2829
Basic standards for low-voltage electrical appliances
Count sampling procedures and sampling tables for batch inspection (applicable to inspection of continuous batches)Count sampling procedures and sampling tables for periodic inspection (applicable to inspection of stability of production process)GB 12202
Gas water boilers
GB/T 13611
City gas classification
GB/T16411General test methods for household gas appliances3 Terminology
A burner that supports the cooking device III (pot, etc.) with its own bracket and directly heats the cooking vessel with fire. 3.2 Roaster
A dispersed burner that directly roasts fish, meat and other foods with fire. 3.3 Oven
A combustion appliance that places food in a box of fixed volume (heating chamber) and heats the food semi-directly or indirectly by convection heat and radiation heat. 3.4 Oven stove
A combustion appliance that combines a stove, a roaster and an oven. 3.5 Gas rice cooker (referred to as rice cooker)
A combustion appliance that automatically detects the degree of doneness of rice and can automatically shut down the main burner. 3.6 Usage status
Refers to the status of the stove when it is in use, such as placing a pot on the stove, a baking tray in the oven, etc. 3.7 Oven temperature controller
An automatic control device that ensures that the set temperature in the oven is constant. Approved by the State Administration of Technical Supervision on May 23, 1996, 730
Implemented on March 1, 1997
4 Product classification
4.1 Types of household gas stoves
GB164101996
4.1.1 According to the type of gas, they can be divided into: artificial gas stoves, natural gas stoves and liquefied petroleum gas stoves. 4.1.2 According to the number of burners, they can be divided into single burner stoves, double burner stoves and multi-burner stoves. 4.1.3 According to function, they can be divided into: stoves, roasters, ovens, oven stoves and rice cookers. 4.1.4 According to the structural form, they can be divided into: tabletop and floor-standing types. 4.1.5 According to the baking method, they can be divided into: direct, semi-direct and indirect. 4.2 The model compilation of household gas stoves shall include the following contents: 4.2.1 Model compilation of household gas stoves
Household gas stoves are represented by the Chinese phonetic alphabetical codes JZ (stove), JH (roasting device), JK (oven), JKZ (oven stove) and JF (rice cooker).
City gas categories are represented by the category codes in GB/T13611. The number of burners of a stove is represented by Arabic numerals 1, 2, 3·, and the maximum amount of rice that can be heated in a rice cooker at a time is represented by 1L, 1.5L, 2L, 2.5L, 3L, 4L.
Model designation
5 Technical requirements
[ER·2]-
Design number (first modification)
Number of burners or maximum amount of rice (rice amount)
Gas category (5R)
Product name (gas rice cooker)
5.1 Basic design parameters of household gas cookers 5.1.1 The rated gas pressure in front of the cooker shall comply with the provisions of Table 1. Table 1 Rated gas pressure in front of the cooker
5R, 6R.7R.4T, 6T
10T, 12T, 13T
19Y.20Y.22Y
Rated gas pressure in front of the cooker
5.1.2 Cookers with two or more burners shall have a main fire, and its rated heat flow shall not be less than 2.91kW (2500kcal/h). 5.1.3 For household gas cookers used in plateau areas, the effect of altitude on heat flow should be considered. 5.2 The performance of household gas cookers should comply with the requirements of Table 2. kPa
Gas passage
Steam tightness
Gas consumption
(heat flow)
Super large pot
Usage status (stove)
Oven door
and closed
When the oven flow control is working
Wind status (device without extinguishing
fire protection)
Small fire performance (device without extinguishing
fire protection)
General temperature rise
GB 16410--1996
Table 2 Performance of household gas stoves
From gas inlet to burner valve
Automatic control valve
From gas inlet to fire hole
Total rated heat flow accuracy
Rated heat flow accuracy of each burner
Ratio of total heat flow to the sum of heat flow of each burner
Flame transfer
Flame uniformity
Combustion noise
Flameout noise
4.2kPa, gas leakage should be less than 0.071./h4.2kPa, gas leakage should be less than 0.551./h1.5P ignition, no leakage
More than 85%
4s ignition, no deflagration||tt| |<65dB(A)
<85dB(A)
C concentration in dry flue gas (α=1,
Flame stability of pilot burner
Combustion stability
Combustion stability of main burner
Ignition burner combustion stability
Combustion stability
Flame transfer
Combustion stability of main burner
Ignition burner combustion stability
Combustion stability
Surface temperature of parts touched by hands during operation (knobs, etc.)
Surface temperature of parts surrounding parts touched by hands during operation (knobs, etc.)
Sweat battery casing
Surface temperature of hose connector
<0.05 (reference gas)
Electrode should not be frequently exposed to yellow flame
No flame failure and flashback
No flame failure and flashback
No flame failure and flashback
Easy to ignite, no deflagration
No flame failure and flashback
No flame failure and flashback
No flame failure and flashback
Metal part: room temperature below +25C
Non-metal part: room temperature below +35C
Room temperature below +105C
Room temperature + Below 20℃
Room temperature below +20℃
Test method
Bakery
"Fully installed
Electric spark parts (using power supply)
General temperature rise
Use super large
Wet rise of pot
Heat-resistant shock
Electric igniter
Flame failure protection cover
Temperature control cover (rice cooker)
Insulation performance
Electric motor
Power consumption
Abnormal AC power supply
Valve shell surface temperature
GB 16410--1996
Continued Table 2
Room temperature +50℃ or less
Surface temperature of electric igniter shell and wire
Surface temperature of gas pressure regulator shell
Room temperature +50℃ or less
Room temperature +35℃ or less
Surface temperature of wooden wall at the side and back of stove, and wooden table surface below stove
Room temperature +100℃ or less
Surface temperature of wooden wall at the side and back of stove, and wooden table surface below stove
||Oven door glass
Ignition rate and performance
Valve opening time
Valve closing time
Valve closing temperature
Insulation resistance
Withstand voltage
Voltage change
Rated power accuracy
Voltage drop
Power supply interference (applicable to cookers with electronic control cover)
DC power supply boost
Gas vortex
Electric ignition pipe
Flame failure protection cover
Electromagnetic cabinet
Electric Voltage drop (
70% of rated voltage)
Voltage drops to zero volt
6000 times
6000 times
1000 times
30000 times
Room temperature below +100C
No abnormality
8 or more ignites after 10 times of lighting, no consecutive
2 failures, no deflagration
Within 45s
Within 6os
Within 0.5℃ of water boiling point at the test place
1M2 or more
1.5kV no breakdown
When the rated voltage is 85%, it should be able to start
When the rated voltage changes by ±10%, it can still continue to operate without trouble
Rated power ±15%
A-level insulation: below 80C
F-level insulation: below 95C
1-level insulation: below 105C
F-level insulation: below 130
H-level insulation: below 155C
According to GB 149779
Does not interfere with safety
Does not interfere with safety
Does not interfere with use
Does not interfere with use
Air tightness is qualified, does not interfere with use
Ignition performance is qualified, does not interfere with use
Air tightness and valve opening and closing time are qualified
Air tightness is qualified, does not interfere with use
Test method
Mechanical timer
(Except electronic type)
Oven temperature resistance Temperature controller
(electronic control or proportional control except
rice cooker temperature controller
oven door
2000 times
solenoid valve
direct action
valve mode
1000 times
500 times
vibration resistance
baking machine
5.3 structure
thermal efficiency
baking performance
30000 times
GB 16410—1996
Continued Table 2
Air tightness is qualified, the change of timing range is within 10%, and it does not hinder the use
The temperature inside the box is qualified, and it does not hinder the use
With bypass 1000 times
Air tightness and temperature inside the box are qualified, and it does not hinder the use without bypass 6000
Air tightness is qualified, and the performance of making rice remains unchanged
Does not hinder the use
Air tightness is qualified
More than 55%
No large area of scorch marks on the surface, no undercooked inside Baking performance
Temperature distribution
Heating time
Maximum temperature
No large area of scorch marks on the surface
The temperature difference with the geometric center of the oven should be less than 20℃
The temperature at the geometric center of the oven reaches
200℃C Time should be less than 20min
Above 250℃
Accuracy of temperature controller, controlled temperature within ±.20℃Temperature in oven
Indicated temperature within ±25℃
Accuracy of temperature indicator
Rice stewing performance
Not undercooked or burnt
Rice with heat preservation burnerThe center temperature of rice is above 80℃, no obvious heat preservation
Electronic heat preservation rice cooker
Thermal efficiency
Significant burnt marks
Rice center temperature is within 71±6℃,
No obvious odor and brown
Above 55%
Test method
5.3.1 General structure
5.3.1.1 The components of the cooker should be safe and durable, and should not be damaged or deformed in normal operation.
5.3.1.2 The stove shall not slide or tip over during normal use. 5.3.1.3 The overall structure of the stove shall not tip over when tilted 15° in any direction, and the parts shall not fall off. The tilt and flip test shall be carried out in accordance with the provisions of GB/T16411.
The burner of the gas stove must be equipped with a gas valve. 5.3.1.4
Each burner shall be able to be ignited with matches and ignition rods. 5.3.1.5
5. 3. 1. 6
The burning state of the burner shall be easy to observe. The ends of the parts that may be touched by hands during use and cleaning shall be smooth. 5. 3. 1. 7
5.3.1.8 The connection of the parts of the stove shall use standard fasteners, and the connection shall be firm and reliable for easy maintenance. 5.3.1.9
When cleaning and overhauling the parts, they should be easily disassembled and assembled using common tools. 5.3.1.10The gas conduit should meet the following requirements: CB16410-1996
The gas conduit (including the gas conduit of the ignition burner) should be located in a position that is not overheated and corroded. a.bzxZ.net
b. The inner diameter of the gas conduit of the ignition burner should not be less than 2mm. c. When the gas conduit is connected by welding, flange, thread, etc., its structure should ensure its sealing performance. d. Connection form: The diameter of the hard pipe connection pipe of the stove should be G-1, and the hose connection joint of the stove should adopt the two structural forms of Figure 1 (9.5mm or 13mm).
When using a hose connection, the gas conduit shall not be loose or leak due to the installation and removal of the hose. The hose and hose joint should be located in a position that is easy to observe and overhaul.
(1) For 9.5mm rubber tube
(2) For 13mm rubber tube
Figure 1 Shape and size of hose connector
Note: (1) (a) angle (acute angle) should be taken;
2) () part should be grooved and painted red. 5.3.1.11 The vibration of cooking appliances during transportation should be taken into consideration, and vibration tests should be carried out in accordance with the provisions of GB/T16411. 5.3.1.12 Cookers using AC power must have safety grounding devices that meet the requirements. 5.3.1.13 When the cooker is equipped with a flameout protection arm, its performance should comply with the provisions of Table 2. 5.3.2 Cooker structure
5.3.2.1 The center distance between the burners of double-burner stoves and multi-burner stoves should be determined according to the pot size. 5.3.2.2 The pot support should meet the following requirements: When using common pots of different types, the pot support should be stable and reliable, and one of them should be able to accommodate a 100mm diameter flat pan. When using a movable (flip) support, the adjustment should be convenient, flexible and easy to replace. When using a local pointed bottom pot, it should not affect the normal burning of the flame.
The pot support should have a strength that does not affect normal use, and should not be deformed or damaged when a net load of 98.1N (10kgf) is placed on the pot support.
5.3.2.3 The liquid receiving pan should have an appropriate volume to withstand the overflow of the cooking liquid. 5.3.2.4 When the stove surface is loaded, the deflection of the center of the stove surface should be less than 5mm. There is no such requirement for single-burner stoves. 5.3.3 Structure of the roaster
5.3.3.1 The baking tray and the grate should be easy to enter and exit and should not slide off by themselves. 5.3.3.2 When placing a container on the exhaust port of the oven, it shall not affect the exhaust of smoke. When it is not possible to place a container, it shall be marked with words in an easily visible place.
5.3.3.3 The door of the oven shall be flexible to open and close. 5.3.4 Oven structure
5.3.4.1 The oven door shall be stable during the load test and shall not produce deformation and damage that affect the use. 5.3.4.2 The oven should be equipped with a flameout protection arm. 735
GB 16410-1996
5.3.4.3 The ignition device of the oven shall meet the following requirements: a. For ovens without ignition devices, the structure shall be such that the fire hole can be exposed and ignited only when the oven door is opened. h. For ovens with electric ignition, the structure shall be such that the ignition can be ignited only when the oven door is opened, except for those equipped with flameout protection devices and can be ignited safely.
The oven door shall be flexible to open and close and have good sealing performance. 5.3.4.4
5.3.4.5 The inner wall of the oven should not warp in a way that affects its function during normal use. 5.3.4.6 The baking trays, grates, etc. used in the oven should be easy to enter and exit, and should not slide off on their own. 5.3.4.7 The shape of the oven pens should not be bent by the objects being baked or leak the objects being baked during use. 5.3.4.8 The depth of the baking trays used in the oven should be sufficient to hold overflowing liquid. 5.3.4.9 The burner fire holes in the oven should be easy to clean and should not be extinguished by overflowing liquid. 5.3.4.10 The oven temperature indicator should be able to display the actual temperature in the oven and should be sensitive and reliable. 5.3.4.11 The oven temperature controller should be sensitive and reliable, and should indicate temperature values equivalent to 150°C, 200°C and above 250°C. It can also be marked with a mountain irrigation Degree code.
5.3.4.12 The oven should use insulation materials that do not pollute food. The insulation materials of the oven should be uniform and consistent, and should not be loose or fall off.
3 The baking tray of the oven should not slip when it is pulled out 2/3, and the locking device should be in the locked position. 5.3.4.13
5.3.4.14 The exhaust port of the oven should not be located on the back of the oven. The oven is equipped with a hot air circulation fan, and when the oven door is opened, the fan should stop running; and it should be ensured that when putting in and taking out the baked food 5. 3. 4. 15
No danger will be generated when: The fan should be equipped with a protective frame and a protective net. 5.3.4.16 The lighting facilities in the oven should be equipped with a protective cover. 5.3.5 Rice cooker structure
5.3.5.1 The combustion status of the main burner and the heat preservation burner should be observable from the outside, except for the rice cooker equipped with a flameout protection device. 5.3.5.2 Boiling water, etc. cannot be poured onto the automatic flameout device of the rice cooker. The automatic flameout device shall not overheat. 5.3.6 Winter component structure
5.3.6.1 The valve should meet the following requirements:
The valves and knobs of the gas cooker should be flexible when opened and closed at the table temperature or the maximum temperature. The "open" and "closed" positions of the knob should have obvious signs and directions, and should have limit and self-locking devices (the switch body is exposed without self-locking devices).
5.3.6.2 The nozzle should meet the following requirements:| |tt||General equipment should be easy to disassemble and install. a.
b. It should be located in a position that is not easily blocked by external dust and foreign objects, or use a nozzle that is not easily blocked and easy to clean. 5.3.6.3 The burner should meet the following requirements: a.
Riveted welding parts and other parts should be free of defects that affect use. The fire hole should be accurately processed and should not have defects or deformation that affect combustion. The two burners composed of the head should be accurately positioned relative to each other. c.
The relative position of other related parts such as the nozzle, electric ignition device, and safety device should be accurate and should not move or fall off during use. d.
The flame should not cause irrelevant parts to overheat or damage. The burner should be easy to clean and load and unload.
5.3.6.4 The air adjustment device should meet the following requirements: a. It should be easy to adjust and the position should not slide automatically after adjustment. b. If there is an adjustment knob or handle, it should be set in a position that is easy to operate. 5.3.6.5 The explosion protection device shall meet the following requirements:736
GB16410--1996
a. When the burner (main fire or long-lasting small fire) is not ignited, the flame is extinguished midway, or the flame detector (thermocouple) is damaged, the gas passage of the burner shall be closed.
b. The relative position of the flame detector (thermocouple) and the burner shall remain unchanged under normal use. 5.3.6.6 The electric ignition device shall meet the following requirements: The relative position between the electrode and the ignition flame and the gap between the electrodes must be correct and appropriate and fixed. a.
h. Effective insulation measures shall be taken for the live parts of the wiring, and the insulation resistance shall be greater than 1M2. C. For high-voltage wiring that may be touched by other hands, effective insulation shall be carried out. d.
When dry batteries are used as power sources, the batteries should be easy to replace. 5.3.6.7Electrical components should be effectively insulated, heat-insulated and anti-magic measures should be taken. 5.3.7Heat resistance of parts
5.3.7.1After testing the air tightness of rotary cold and other valves in accordance with GB/T16411 at a temperature of 90°C, it should meet the requirements and not hinder their use. 5.3.7.2After testing the ignition device in accordance with GB/T16411 at a temperature of 90°C, its ignition performance should meet the requirements and not hinder its use. 5.4Material
5.4.1General requirements for materials
5.4.1.1It should be able to withstand the temperature under normal use. 2Metal parts (except corrosion-resistant materials) should be electroplated, painted, sugar-ceramic or other suitable anti-rust surface treatments. 5.4.1.2
Parts that are in direct contact with food or parts that may come into contact with food should be made of materials that do not produce harmful chemical changes to the human body or materials that have undergone appropriate surface treatment, and no harmful substances should be produced. 5.4.1.4The materials should comply with the relevant national standards in force. After material testing, they should meet the following requirements:a.
Heat resistance: They should comply with the specified requirements.
Corrosion resistance: The surface should be free of corrosion, and the coating and paint film should not have blistering, shedding and rust. b.
Gas resistance: They should comply with the provisions of 5.4.2 of this standard. Steel ball impact resistance of sugar porcelain: There should be no separation of sugar porcelain. d.
Flammability: They should be non-flammable or naturally extinguished within 1 minute. Heat shock resistance: No damage, no impact on use. Oil resistance: No deformation, no impact on use. 5.4.2 Sealing materials
Sealing materials and grease for plugs in contact with gas should be compatible with the characteristics of the gas used. 5.4.2.1
It is strictly forbidden to use lead oil (putty) and hemp as sealing materials. 5.4.2.2
The mass change rate of gaskets and washers used as sealing fillers after the gas resistance test should be less than 20%, and there should be no softening and embrittlement that affects the use of 5.4.2.3
For rubber products, the leakage after the normal alkanes test should be less than 0.005g/h. 5.4.2.4 The mass change rate of the grease for plugs after the gas resistance test should be less than 10% at 20℃ and less than 25% at 4℃. The sealing performance after the test should be good and leak-free. 5.4.3 Insulation materials
Material that has no erosion on the contact surface and does not produce odor during use. 5.4.4 Conductive materials
Conductive materials should be copper, copper alloy or materials with equal or better electrical properties, thermal stability and mechanical stability. The parts that require elasticity and other necessary materials are not subject to this restriction when there is no danger. 5.4.5 Gas conduit and ignition burner conduit The gas conduit should be made of metal materials with a melting point of more than 350°C, and the ignition burner conduit should be made of metal materials with a melting point of more than 500°C. 5.4.6 The plug
should be made of metal materials with a melting point greater than 350C. 5.4.7 The nozzle
should use metal materials with a melting point greater than 500°C. 5.4.8 Nozzle seat
Use metal materials with a melting point greater than 500℃. 5.4.9 Air conditioner (damper)
GB 16410—1996
Use metal materials with a melting point greater than 500℃ and a wall thickness of more than 0.3mm. 5.4.10 Burner
5.4.10.1 Use metal materials with a melting point greater than 700℃. 5.4.10.2 Thickness and surface treatment shall meet the following requirements: The wall thickness of the casting shall not be less than 3mm, and there shall be no obvious defects such as casting pores. a.
The wall thickness of the casting shall not be less than 1.5mm and there shall be no defects that affect the use. c.
The wall thickness of stainless steel products shall not be less than 0.3mm. The wall thickness of hot-dip aluminum-plated steel products shall not be less than 0.3mm. d.||t t||For ordinary steel products, the wall thickness of the steel shall not be less than 0.5mm, and the surface shall be treated with anti-corrosion. When using sugar porcelain for surface treatment, a steel ball impact test shall be performed, and the sugar porcelain shall not fall off. f. The wall thickness of copper and copper-gold products shall not be less than 1mm. 5.4.11 Pot support
Use metal materials with a melting point greater than 700℃. 5.4.12 Liquid tray
Use metal materials with a melting point greater than 500C. 5.4.13 The inner wall of the oven, baking tray, grate and roaster radiation plate shall use metal materials with a melting point greater than 500C. During use, no harmful gases due to thermal decomposition shall be generated. 5.4.14 Oven Door glass
Shall not be damaged after the heat shock test. 5.4.15 Stove legs (tabletop stoves)
5.4.15.1 Parts in contact with the tabletop should be made of rubber or other non-slip materials. 5.4.15.2 Rubber products or other non-metallic products in contact with the tabletop should be made of materials that will not affect use after oil resistance tests. 5.4.15.3 The hardness of rubber products in contact with the tabletop should be HS (Shore A) of 50~90. 5.4.16 The inner pot of the rice cooker should be made of metal materials with a melting point greater than 500℃. 5.5 Appearance
5.5.1 The appearance should be beautiful and elegant. The color of the stove surface after treatment The surface of the stove should be evenly balanced and should not have other defects that may damage the appearance. 5.5.2 The warping of the stove surface should be less than 5mm. 6 Test method
6.1 Laboratory conditions
The experimental conditions should comply with the requirements of (B/T16411. 6.2 Test instruments
The test instruments should comply with the requirements of GB/T16411. 6.3 Test gas
6.3.1 The combustion characteristics of the test gas should comply with the requirements of GB/T13611. 6.3.2 The type and pressure of the test gas should comply with the requirements of GB/T16411. 6.4 Cooker installation status
GB 16410—1996
When there is no special provision in GB/T16411 and this standard, the stove should be installed in the state specified by the manufacturer (the state specified in the installation instructions).
6.5 Use state of stove
The stove should be tested in the use state (pot plus baking tray, etc.) and should meet the following requirements: The air volume of the burner should be adjusted to the best state of the burner flame using 0-2 type test gas, and then the air door should be fixed. The air door shall not be adjusted during various performance tests.
The stove should use the aluminum pot (lower limit pot) selected according to Table 3. The water depth in the pot should be more than half of the pot depth. During the test, if b.
there is less water, water should be added in time.
For baking appliances with a liquid tray, water should be added to the liquid tray. If there is no water during the test, water should be added in time. During the oven test, a baking tray should be placed in the middle of the oven. d.
During the rice cooker test, the water level should be filled according to the maximum amount of rice in the rice cooker. When the water level is lower than 1/2 of the water volume during the test, water should be added in time. 6.6 Gas passage airtightness test
Performed in accordance with the provisions of GB/T16411.
6.7 Gas consumption (heat flow) test
Performed in accordance with the provisions of GB/T16411.
6.8 Combustion state test
6.8.1 Basic combustion state test
Performed in accordance with the provisions of GB/T16-11.
Smoke sampling should be uniformly extracted at the smoke exhaust port 15 minutes after the stove is ignited. The oxygen content of the extracted smoke sample shall not exceed 14% (the oxygen content of the oven smoke sample shall not exceed 16%). The stove shall use the annular sampler in Figure 2 to sample around the test pot (determined according to Table 3). AAM2:1
Uniformly distributed along the circumference
Figure 2 Annular smoke sampler
12×1 copper tube
Note: Ⅱ) is the pot diameter at 20~40mm from the bottom of the pot. For baking machines and ovens, the cross-shaped smoke sampler specified in 6.10.2 and 9.3 of GB12202 should be used to uniformly sample at the smoke exhaust port.
GB16410—1996
Rice cookers can use annular smoke samplers. The sampler can be processed according to Figure 2. When there are difficulties, a single-tube sampler can also be used, but the sampling points must not be less than 4.
6.8.2 Test of the use status of super-large pots
Use a pot with a diameter 4cm larger than the test pot (lower limit pot) in Table 3, use 1-1 type test gas, ignite each burner of the cooker, and check whether the combustion state is stable.
6.8.3 Test when the oven door is opened and closed
When the oven door is open or closed normally, the burner should burn stably and be tested using the following method. a. Stability of the flame of the main burner
Use 3-3 type test gas to ignite the ignition burner (long-lasting flame) and the main burner for the oven, and adjust the gas volume to keep the temperature in the center of the oven at about 150 (, open and close the oven door 5 times at normal operating speed, and check whether the main burner is flamed out or flashed back. b. Stability of the flame of the ignition burner (long-lasting flame) Use 3-2 type test gas to ignite only the ignition burner (long-lasting flame), wait until the combustion state is stable, or after burning for 5 minutes, open and close the oven door 5 times at normal speed, and check whether the ignition burner is flamed out or flashed back. 6.8.4 Test of oven temperature controller: T. Operation 6.8.4.1 The temperature of the oven burner temperature controller that does not turn off when the temperature controller is working should be set to Place it at a temperature position equivalent to 200C, use 3-3 type test gas, ignite the ignition burner and the oven burner, and check whether the oven burner is flamed out or flashed back when the temperature controller is in working state. 6.8.4.2 The oven burner that is flamed out during operation of the temperature controller is ignited under the above conditions, and check the flame transmission and the presence of deflagration when the temperature controller is in working state. 6.8.5 Test in windy use state
Use a household variable speed fan or a low...-stable wind source to blow air to ensure that the burner is placed in a uniform wind speed field. Use 3-2 type test gas, and measure the stability of the burner flame under the action of wind with a flow rate of 1 to 1.2 m/s parallel to the stove surface. 6.8.6 Low fire performance test
Use Reference test gas. Test for flashback or flameout at 30, 80, and 120Pa pressures. 6.9 Temperature rise test
6.9.1 Setting state; install the cooker on the temperature measuring plate specified in GB/T16411, and the distance between the cooker and the temperature measuring plate is determined according to Figure 3. 0
a. Heating parts are scattered (stove)
6.9.2 General temperature rise test
6.9.2.1 Use state
b. Heating parts are concealed (oven)
Figure 3 Distance between cooker and temperature measuring plate
. Rice cooker
GB16410—1996
Use 0-1 type test gas, open the gas cock to the maximum, and ignite all burners. a
h. With temperature control c. For ovens without temperature controllers, the gas volume should be adjusted to keep the temperature of the center of the oven at around 300°C. For ovens that do not reach 300°C, the gas cock should be adjusted to the maximum use state. 6.9.2.2 Temperature measurement time: refers to the time after the temperature of the temperature measurement part rises to a constant level. After all the burners are ignited, the maximum temperature rise time shall not exceed 1 hour. 6.9.3 Temperature rise test using super large pots
6.9.3.1 Use state
a. Use 0-1 type test gas, open the stove cock to the maximum, and ignite the burner, and place a pot that is 4 cm larger than the test pot (lower limit pot) in Table 3. When a pot larger than 36 cm is required, a bucket can be used instead. b. The roaster and oven are not ignited.
6.9.3.2 Temperature measurement time: It shall comply with the provisions of 6.9.2.2 of this standard. 6.9.4 Thermal shock test (oven door glass) After the general temperature rise test (the temperature in the oven is about 300°C), immediately use 5ml and 10ml of the original test state., pour water with a temperature of 5 (on the middle part of the oven door glass, do it twice. 6.10 Electric ignition performance test
Perform according to GB/T16411.
6.11 Safety device test
6.11.1 Flameout protection device test: Perform according to GB/T16411. 6.11.2 Rice cooker temperature control device (thermostat) test The rice cooker temperature controller should be able to operate normally to cut off the main burner gas path. According to different types of rice cookers, add different amounts of rice (rice) and water to the inner pot. Place the mercury thermometer within the center diameter of 50mm at the bottom of the inner pot, so that the mercury ball of the thermometer is in contact with the inner pot. Keep contact with the bottom of the inner pot. Read the thermometer reading within 5 seconds after the temperature control element cuts off the main burner gas line. At the same time, turn off the heat preservation burner, then add about 50ml of 80~90 (hot water. After about 10 minutes, repeat the second test and repeat the test 3 times. Take the average of the three readings of the thermometer as the temperature limit temperature, and its value should meet the requirements of the valve closing temperature of the temperature control device in Table 2 of this standard. 6.12 Electric and steam component test
Test according to (GB/T16411.
6.13 Durability test
6.13.1 Gas cock, electric ignition device, flameout The protection device, solenoid valve and mechanical timer are tested in accordance with the provisions of GB/T16411. 6.13.2 Oven temperature controller
Use the temperature controller to control the temperature of the center of the oven at 200C, and send hot air and cold air alternately to the temperature sensing part (thermal sensor) of the temperature controller, each time for 1 minute, and test the action characteristics of the temperature controller according to the method specified in GB/T16411. 6.13.3 Rice cooker temperature control cover (thermostat) The rice cooker is in the empty burning state. Repeat the temperature controller according to the number of times specified in Table 2 of this standard, and operate it repeatedly in a certain cycle to reliably cut off the main burner circuit, and then Carry out the test at the valve closing temperature specified in Table 2 of this standard. 6.13.4 Oven door
After repeated operation of the door and linkage mechanism at a speed of 5 to 10 times/min, there should be no damage or malfunction. 6.14 Performance
6.14.1 Stove thermal efficiency test
6.14.1.1 Test conditions: 0-2 type test gas should be used. 6.14.1.2 Test status
a. The test stove is connected as shown in Figure 4, and the stirrer is added as shown in Figure 5. b. The test pot should be a high pot among daily aluminum pots, and the pot diameter and heating water volume should be selected according to Table 3. 741
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