Within the sphere of induction cooker performance evaluation, the standard pans designed in accordance with Annex E of GB21456:2024 are of utmost significance for accurately gauging the heating efficiency of induction cookers. This article comprehensively dissects these standard pans, covering aspects such as their material composition, dimensional specifications, and the detailed operational procedures of the heating efficiency test. Moreover, it delves into the unique manufacturing advantages of PEGO in producing these standard pans.
1. Material and Dimensional Specifications of Standard Pans
1.1 Material Composition
Each standard pan comes with a lid, and both the pan body and the lid are fabricated from Q235 steel. Q235 steel, a type of low - carbon steel, has a carbon content of no more than 0.08%. To prevent rust from affecting the accuracy of the test results, the surfaces of the pan and the lid are meticulously ground and polished, presenting a smooth and flat texture. 1.2 Dimensional Details
The dimensions, wall thickness, and bottom thickness of the standard pans are strictly regulated. The specific values are presented in the following tables. It should be noted that the bottom of the pan must not be convex, and the maximum degree of concavity is 0.6% of the effective diameter. Pan Sizes
Model | A/mm | B/mm | H/mm | t/mm | Volume/L |
B1 | Φ140 | Φ120 | 75 | 1.5 | 1 |
B2 | Φ200 | Φ180 | 95 | 1.5 | 3 |
B3 | Φ220 | Φ200 | 110 | 1.5 | 4 |
B4 | Φ280 | Φ260 | 105 | 2.0 | 6 |
Lid Sizes
Model | A/mm | B/mm | C/mm | t/mm |
B1 | Φ82 | Φ126 | Φ146 | 1.0 |
B2 | Φ142 | Φ186 | Φ206 | 1.0 |
B3 | Φ162 | Φ206 | Φ226 | 1.0 |
B4 | Φ222 | Φ266 | Φ286 | 1.0 |
2. Operational Procedures of the Heating Efficiency Test
Step 1
Under the specified test conditions, select the smallest standard pan that can cover the heating element. Ideally, the diameter of the bottom of the pan should be approximately equal to the diameter of the cooking zone. Step 2
Measure the mass of the standard pan (m2), place it at the center of the heating element of the cold - state induction cooker to be tested, fill it with drinking water at a temperature of 15℃ ± 1℃, and then cover it with the lid.
Step 3
Insert a thermometer (either a platinum resistance thermometer or a mercury thermometer) through the hole in the center of the pan. Immerse the temperature - sensing part of the thermometer in the water, 10mm from the bottom of the pan, and record the initial water temperature t1.
Step 4
Adjust the temperature control knob of the induction cooker to its highest setting. When the water temperature reaches a certain value, turn off the induction cooker. Record the electrical energy consumption E at this time, and read the highest water temperature t2 after 1 minute. Only when the water temperature rise △t is within the range of 60K ± 1K is the test result valid. Calculate the heating efficiency of the induction cooker based on this. The entire test should be repeated 3 times, and the average value of the three heating efficiencies is taken as the final heating efficiency value of the induction cooker.
3. The Uniqueness of PEGO
There are differences in the connection processes between the bottom and the wall of the standard pans among different manufacturers. A common practice is to weld the wall and the bottom together. Although this method can save materials and reduce production costs, it has poor durability and is prone to water leakage after long - term use. In contrast, PEGO adopts an integrated molding technology to manufacture standard pans. The bottom and the side walls of the pan are made from a single piece of material, with seamless connection. Although this process incurs a higher cost, it significantly enhances the durability of the standard pans, providing a reliable instrument guarantee for the heating efficiency tests carried out in accordance with the GB21456 standard.
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