IEC 60619 : 2.0

ELECTRICALLY OPERATED FOOD PREPARATION APPLIANCES - METHODS FOR MEASURING THE PERFORMANCE

International Electrotechnical Committee

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Foreword
Clause
1 Scope and object
   1.1 Scope
   1.2 Aspects excluded from the scope
2 Normative references
3 Definitions
4 List of measurements
5 General conditions for measurements
   5.1 General
   5.2 Electrical supply
   5.4 Movement of hand-held machines
   5.5 Type of bowl
   5.6 Ingredients
   5.7 Preliminary tests
   5.8 Baking temperature
6 Whisking
   6.1 Ingredients
   6.2 Procedure
   6.3 Specific volume
   6.4 Result
7 Whipping cream
   7.1 Ingredients
   7.2 Procedure
   7.3 Measurement of specific volume
   7.4 Result
8 Beating
   8.1 Ingredients
   8.2 Procedure
   8.3 Result
9 Heavy mixing
   9.1 Ingredients
   9.2 Procedure
   9.3 Result
10 Mixing
   10.1 Ingredients
   10.2 Procedure
   10.3 Result
11 Kneading
   11.1 Ingredients
   11.2 Procedure
   11.3 Result
12 Blending/Pureeing
   12.1 Ingredients
   12.2 Procedure
   12.3 Result
13 Emulsifying
   13.1 Ingredients
   13.2 Procedure
   13.3 Result
14 Chopping
   14.1 Chopping of meat
   14.2 Chopping of onions
14.3 Chopping of almonds
15 Slicing
   15.1 Slicing of carrots
   15.2 Slicing of cucumber
   15.3 Slicing of leeks
16 Shredding
   16.1 Shredding of carrots
   16.2 Shredding of cheese
17 French fries chipping
   17.1 Ingredients
   17.2 Procedure
   17.3 Result
18 Juice separation
19 Citrus juice extraction
20 Coffee milling and grinding
21 Splashing
22 Spillage
23 Cleaning
Annex A - Ingredients used for the purpose of this standard

Abstract

States and defines the principal performance characteristics of household electrical food preparation machines, which are of interest to the user and describes the standard methods for measuring these characteristics.