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