Provläsningsexemplar / Preview IEC 60311 ® Edition 4.0 2009-06 INTERNATIONAL STANDARD AMENDMENT 2 IEC 60311:2002/A2:2009(E) Electric irons for household or similar use – Methods for measuring performance Copyright © IEC, 2009, Geneva, Switzerland. All rights reserved. Sold by SIS under license from IEC and SEK. No part of this document may be copied, reproduced or distributed in any form without the prior written consent of the IEC. Provläsningsexemplar / Preview THIS PUBLICATION IS COPYRIGHT PROTECTED Copyright © 2009 IEC, Geneva, Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either IEC or IEC's member National Committee in the country of the requester. 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Provläsningsexemplar / Preview IEC 60311 ® Edition 4.0 2009-06 INTERNATIONAL STANDARD AMENDMENT 2 Electric irons for household or similar use – Methods for measuring performance INTERNATIONAL ELECTROTECHNICAL COMMISSION ICS 97.060 PRICE CODE J ISBN 2-8318-1048-3 ® Registered trademark of the International Electrotechnical Commission Copyright © IEC, 2009, Geneva, Switzerland. All rights reserved. Sold by SIS under license from IEC and SEK. No part of this document may be copied, reproduced or distributed in any form without the prior written consent of the IEC. Provläsningsexemplar / Preview 60311 Amend. 2 © IEC:2009(E) –2– FOREWORD This amendment has been prepared by subcommittee 59L: Small household appliances, of IEC technical committee 59: Performance of household and similar electrical appliances. The text of this amendment is based on the following documents: FDIS Report on voting 59L/67/FDIS 59L/68/RVD Full information on the voting for the approval of this amendment can be found in the report on voting indicated in the above table. The committee has decided that the contents of this amendment and the base publication will remain unchanged until the maintenance result date indicated on the IEC web site under "http://webstore.iec.ch" in the data related to the specific publication. At this date, the publication will be • • • • reconfirmed, withdrawn, replaced by a revised edition, or amended. _____________ 3 Terms and definitions 3.13 auto switch-off device Replace the definition by the following new definition: device provided by the manufacturer to switch off the heating element if the iron is not moved for a stated period of time and not intended to activate a 'standby mode' or any kind of 'low power mode’ 9 Measurements concerning steaming operation Replace 9.1 and 9.2 (including any changes made in Amendment 1:2005) by the following new subclauses: 9.1 Measurement of heating-up time for steaming operation 9.1.1 For vented steam irons All irons shall be given an initial preparation by steaming at least one reservoir capacity of water under dynamic conditions. Weigh the empty iron (W 0 ) by means of a balance having an accuracy of at least ± 0,1 g. For vented steam irons, the water reservoir is filled with distilled water having a temperature of 20 °C ± 2 °C up to the capacity specified by the manufacturer and then the iron is placed Copyright © IEC, 2009, Geneva, Switzerland. All rights reserved. Sold by SIS under license from IEC and SEK. No part of this document may be copied, reproduced or distributed in any form without the prior written consent of the IEC. Provläsningsexemplar / Preview 60311 Amend. 2 © IEC:2009(E) –3– on its stand or in its upright position. The thermostat is set to the maximum setting indicated for steam ironing. For irons with a separate water reservoir, the reservoir is filled up to the capacity specified by the manufacturer. Weigh the full iron (W 1 ). The iron is then placed with the sole-plate in a horizontal position with a tolerance of ± 1°on the carriage, as shown in Figure 4a. A container of known mass within ± 0,1 g is placed under the sole-plate at a distance of approximately 200 mm in order to collect any water which may flow out of the iron during the test. In order to avoid condensing steam collecting in the container, a slow-running fan may be used to blow the steam away. The iron is connected to the supply and immediately after the thermostat has switched off for the second time, the steam control is operated to give the maximum flow rate. If there is no signal lamp, the second opening of the thermostat is determined with a measuring apparatus. The heating-up time is the time between the connection to the mains and the instant when the steaming flow appears under the soleplate. The test is repeated but with the thermostat set to the minimum setting for steam ironing. The heating-up time is expressed in seconds for both the maximum and minimum thermostat setting for steam ironing. NOTE Some irons may need a preliminary preparation. In this case, before the test is carried out, the iron is prepared according to the instructions. 9.1.2 For pressurized steam irons or instantaneous steam irons For pressurized steam irons or instantaneous steam irons, the boiler is filled with distilled water having a temperature of 20 °C ± 2 °C up to the rated capacity and then placed on its stand. The thermostat of the iron is set to the maximum setting indicated for steam operation and, when applicable, any maximum temperature or pressure setting of the boiler. The iron is connected to the supply and the following times t 1 and t 2 are recorded where t 1 is the time necessary for the iron to reach the temperature rise of 160 K; t 2 is the time necessary for the heating up process of the boiler. The test is repeated, but with the thermostat of the iron set to the minimum setting indicated for steam operation and, if applicable, any minimum temperature or pressure setting. The heating-up time is recorded, in minutes and seconds, for both the minimum and maximum thermostat setting for the steam ironing. The heating-up time is recorded as the greater of the two values t 1 and t 2 . This measurement is not carried out on • irons constructed so that steaming is irregular when the iron is in a rest position. NOTE Some irons may need a preliminary preparation. In this case, before the test is carried out, the iron is prepared according to the instructions. Copyright © IEC, 2009, Geneva, Switzerland. All rights reserved. Sold by SIS under license from IEC and SEK. No part of this document may be copied, reproduced or distributed in any form without the prior written consent of the IEC. Provläsningsexemplar / Preview 60311 Amend. 2 © IEC:2009(E) –4– 9.2 Measurement of steaming time, steaming rate and water leakage rate 9.2.1 For vented steam irons For vented steam irons, without separate water reservoir, the test described in 9.1.1, at the maximum setting of the thermostat, is continued. At the end of heating up time, when steam appears under the soleplate, movements of the carriage for the steaming time (t) are started. The carriage is moved backwards and forwards in a direction parallel to the centre line of the soleplate over the distance of 500 mm. The reciprocal motion is produced by the transformation from rotary movement of 15 r.p.m. with reciprocal motion of 15 cycles per minute. The duration of steaming time is 3 minutes. At the end of steaming time close the steam control to stop the steam. Weigh the iron (W 2 ). The container referred to in 9.1.1 is weighed again and the mass of the water which has leaked from the iron without being evaporated is determined (W 3 ). For cordless irons, appliances having a main supply attachment are tested as conventional irons. For appliances without a main supply attachment, dynamic steam rate is measured by sequences of 20 s without power supply. Between two sequences; the cordless iron is being reloaded on its stand. Repeat this cycle until 3 minutes of steaming have occurred. The steaming rate S R is calculated as follows: SR = W1 – W 2 – W 3 t where W1 is the mass of the iron and water before the heating-up time; W2 is the mass of the iron and water after 3 minutes steaming; W3 is the mass of the water which has leaked without being evaporated. t is the steaming time, in minutes. The water leakage rate L R is calculated as follows: LR = W3 t The steaming rate and leakage rate are expressed in grams per minute. The steaming time is the time when 90 % of the water has evaporated. ST = W1 − W 0 × 0,9 SR where : W0 is the mass of the empty iron 0,9 is the 90 % of the water reservoir capacity This time is stated in minutes and seconds. Copyright © IEC, 2009, Geneva, Switzerland. All rights reserved. Sold by SIS under license from IEC and SEK. No part of this document may be copied, reproduced or distributed in any form without the prior written consent of the IEC.