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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
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THIS PUBLICATION IS COPYRIGHT PROTECTED
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All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form
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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.
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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withdrawn,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
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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.
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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.
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