T/GDEACC 06-2018 Active Group standards

T/GDEACC 06-2018 Household Electric Hot Pot Evaluation Specification

T/GDEACC 06-2018

Publish Date: 2018-12-15 Implement Date: 2018-12-31 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GDEACC 06-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2018-12-15

Implement Date: 2018-12-31

Scope

Main technical content: Household electric hot pot products are a newly emerging type of household appliance in China that can convert electrical energy into heat energy, along with their cooking methods. They feature a reasonable structure, small size, and space-saving design, with simple operation. It only takes a minimal amount of time and effort to prepare a nutritious, flavorful, and delicious clay pot meal, meeting people's demand for healthy eating and satisfying the living needs of metropolitan residents. The technical specifications are as follows: 1. Safety indicators: Comply with the requirements of national standards GB 4706.1 and GB 4706.19. 2. Food hygiene and contact materials: The materials and products in contact with food should meet the requirements of GB 4806 related standards. The auxiliary and additives used in the production process should comply with GB 9685 regulations. 3. Technical performance indicators: 3.1 Capacity deviation: The actual capacity of the electric hot pot should not be less than 95% of the rated capacity. 3.2 Heating uniformity: The temperature difference on the heating surface of the cooking area of the electric hot pot should be within 3℃. 3.3 Heating rate: During the heating process, the water temperature in the container should rise at a rate of no less than 4.0℃/min. For non-metallic containers, the water temperature should rise at a rate of no less than 3.0℃/min. 3.4 Heat shock stability: The container of the electric hot pot was subjected to a sudden cooling test. After being cooled to the specified temperature (250℃ for metal and 350℃ for non-metal) and maintaining the temperature for 30 minutes. 3.5 Coating acid and alkali resistance test: The coating of the electric hot pot container was subjected to rigorous acid and alkali resistance tests. 3.6 Lifespan: Add 80% of the rated volume of 20℃±5℃ water to the electric hot pot container, supply power at 1.1 times the rated voltage, set to the maximum powe