AS 1550-1983

1 - AS 1550-1983 PERFORMANCE OF HOUSEHOLD ELECTRICAL APPLIANCES - HOTPLATES FOR USE IN RANGES AND BUILT-IN COOKING TOPS
4 - PREFACE
4 - CONTENTS
5 - SECTION 1. SCOPE AND GENERAL
5 - 1.1 SCOPE.
5 - 1.2 REFERENCED DOCUMENTS.
5 - 1.3 SAFETY REQUIREMENTS.
5 - 1.4 DEFINITIONS.
5 - 1.4.1 Hotplate
5 - 1.4.2 Solid hotplate
5 - 1.4.3 Radiant hotplate
5 - 1.4.4 Sealed hotplate
5 - 1.4.5 Boiling hotplate
5 - 1.4.6 Griller hotplate (Grill-boiler plate)
5 - 1.4.7 Heating element
5 - 1.4.8 Heating unit
5 - 1.4.9 Cooking hob
5 - 1.4.10 Cooking top
6 - SECTION 2. DESIGN, CONSTRUCTION AND MARKING
6 - 2.1 GENERAL.
6 - 2.2 STANDARD HOTPLATE DIMENSIONS.
6 - 2.2.1 General.
6 - 2.2.2 Circular Radiant Type Plug-in Hotplates.
6 - 2.2.3 Circular Radiant Type Wired-in Hot-plates.
6 - 2.3 CONSTRUCTION OF HOTPLATES.
6 - 2.3.1 Radiant.
6 - 2.3.2 Solid.
6 - 2.4 ELECTRICAL CONNECTIONS TO HOT-PLATES.
6 - 2.5 EARTHING.
6 - 2.6 MARKING.
10 - SECTION 3. PERFORMANCE AND TESTING
10 - 3.1 GENERAL.
10 - 3.1.1 Number of Samples and Order of Test.
10 - 3.1.2 Ambient Temperature.
10 - 3.2 FLATNESS TEST.
10 - 3.3 TESTS ON INSULATION.
10 - 3.4 POWER INPUT AT MARKED VOLTAGE.
10 - 3.5 BOILING TIME AND EFFICIENCY
10 - 3.5.1 Boiling Time.
10 - 3.5.2 Efficiency.
10 - 3.6 ENDURANCE TEST.
10 - 3.6.1 Procedure.
12 - 3.6.2 Thermal Shock Test.
12 - 3.6.3 Mechanical Shock Test
12 - 3.6.4 Measurement of Flatness.
12 - 3.6.5 Distortion Rate
12 - 3.6.6 Boiling Time and Efficiency Test
12 - 3.6.7 Leakage Current Test.
12 - 3.6.8 High Voltage Test.
12 - 3.6.9 Earthing Resistance.
12 - 3.6.10 Immersion Test
12 - 3.6.11 Corrosion Resistance Test.
12 - 3.6.12 Visual Inspection.
13 - APPENDIX A - METHOD OF MEASUREMENT OF BOILING TIME AND EFFICIENCY
13 - A1 SCOPE.
13 - A2 GENERAL CONDITIONS OF TEST.
13 - A3 TEST PROCEDURE.
13 - A4 BOILING TIME.
13 - A5 ENERGY INPUT.
13 - A6 HEATING EFFICIENCY.
15 - APPENDIX B - LEAKAGE CURRENT TEST
15 - B1 SCOPE.
15 - B2 APPLICATION.
15 - B3 TEST PROCEDURE.
15 - APPENDIX C - METHOD OF TEST FOR IMMERSION
15 - C1 SCOPE.
15 - C2 PROCEDURE.
16 - APPENDIX D - METHOD OF TEST FOR THERMAL SHOCK
16 - D1 SCOPE.
16 - D2 APPARATUS.
16 - D3 PROCEDURE.
18 - APPENDIX E - METHOD OF TEST FOR MECHANICAL SHOCK
18 - E1 SCOPE.
18 - E2 APPARATUS.
18 - E3 TEST PROCEDURE.
18 - APPENDIX F - CORROSION RESISTANCE TEST (Under consideration)

Specifies dimensions for radiant and sealed hotplates and connections and hotplates for smooth-top cooking surfaces, and lays down requirements for the construction and performance of each type. Tests include flatness, efficiency and boiling times for boiling hotplates, endurance, mechanical and thermal shock.

This standard specifies requirements for solid and radiant electric hotplates intended for operation at low voltage in household electric ranges and built-in cooking tops. It includes provisions relating to construction and finish, minimum performance requirements and standard methods of testing. Griddle hotplates which are intended solely for the surface cooking of food by direct contact are excluded from this standard. For the purpose of this standard hotplates are designated as 'boiling hotplates' and 'griller hotplates' (grill-boiler plates) depending on their function (for definitions, see Clauses 1.4.5 and 1.4.6 respectively).

Made obsolescent on 24-06-2004.