不知大家最近有没有碰到过EN 60335-2-09:2003 OSM/HA 391 面包粉(团)过载测试 这个要求.
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具体要求如下:; T" o8 i+ c' E7 Y9 g+ {
Question:- k+ k8 W+ h- |/ A) T0 i
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Sub-clause 22.111 reads "Heating elements in bread makers shall be located so that they are not exposed to dough that may rise over the edge of the dough container during normal use of teh appliance".
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From our experience, the bread makers on teh market have the construction shown on teh picture, if dough should rise over the edge of the dough container , it may/will come in contact with the haeating element in the bottom of the appliance.
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1 S0 d. d6 O6 x. j) `The customer claims that by following the recipes in teh user manual ,regarding the maximum amount of ingredients, the dough will not rise over the edge of the container.
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The questions is : What is normal use?
, w% y" Z2 Q/ s" V- x# r. dShould the evaluation of this sub-clause be made based on the construction of the appliance,meaning that when the dough rises over the edge, the heating element shall not be exposed, or shoudl the evaluatio be made based on teh instructions in the user manual?
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1 y6 e& e/ e: |0 \% j6 k8 x, H' MDecision:
0 m$ S. N# G5 i' }5 s& E7 l: bThe wording" Normal use " has to be considered as follows:% _* i: ^ L' n4 b: t0 X% M- c
7 c, T; ?: P0 a2 A: G) ]+ N* S3 }Compliance is checked by inspection and in case of doubt by the following tests, A dough misture ad specifed in the instrctions has added ingredients to couse the dough to overflow the pan.
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The overflowing dough misture shall not contact the heating elements.
) i* F- ~( h5 t5 CNOTE An overflow may be achieved by increasing the ingredients in incremental amounts(for example 10%) until overflow is achieved: M, S" J5 I# D; U' K, C
& ^! M2 o J, ~: L! U5 u2 F1 r- u0 n- O大家对于这一项测试是怎么看的?论坛中各认证机构的大侠们,公司要求又是怎样呢?
1 f" I/ W7 `2 S8 E" V附件是200%的量的效果图,这样测试能判定PASS吗? |
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发表于 2008-12-9 10:33
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发表于 2008-12-10 18:48
