This article focuses on the standard pans designed in accordance with Appendix E of GB21456:2024, which are specifically used for accurately testing the heating efficiency of household induction cookers.
I. Material and Dimensions of Standard Pans under GB21456
(A) Material Composition
Each standard pan that meets the requirements of GB21456 comes with a lid. Both the lid and the pan body are meticulously crafted from Q235 steel. Q235 steel is a type of low – carbon steel with its carbon content strictly controlled to not exceed 0.08%. To meet the anti – rust performance requirements of GB21456, the surfaces of the pan body and the lid are finely polished to present an extremely smooth texture, effectively preventing rust.
(B) Dimension Details
According to the GB21456 standard, there are clear requirements for the dimensions, wall thickness, and bottom thickness of the pans and lids, as shown in the following tables. Additionally, the standard specifically emphasizes that the bottom of the pan must not be convex, and the maximum degree of concavity at the bottom of the pan is limited to 0.6% of the effective diameter.
Size of vessels | |||||
Figure No. | 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 |
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Size of lids | ||||
Figure No. | 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 |
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II. Testing Operation Procedures in Line with GB21456
(A) Precise Pan Selection
Under the specific test conditions specified by GB21456, it is necessary to accurately select the smallest standard pan that can cover the heating unit. The key here is to ensure that the diameter of the bottom of the pan is approximately equal to the diameter of the cooking area.
(B) Rigorous Preparation
Measure the mass (m2) of the standard pan that complies with GB21456. Then, place the cold standard pan steadily in the center of the heating unit of the induction cooker to be tested. Subsequently, pour drinking water with a temperature strictly controlled at 15℃±1℃, and quickly cover it with the lid after completion.
(C) Standardized Temperature Measurement
In accordance with the GB21456 standard procedure, insert a thermometer (platinum – resistance thermometer or mercury thermometer) accurately into the middle of the pan through the center hole of the lid. Ensure that the temperature – sensing part of the thermometer is immersed in the water 10mm away from the bottom of the pan, and then carefully read the initial water temperature t1.
(D) Efficiency Determination
Adjust the temperature control device of the induction cooker to the highest level. When the temperature reaches a specific value, turn off the induction cooker in a timely manner as required by GB21456. Accurately record the electrical energy consumption E, and read the highest water temperature t2 after 1 minute. It should be noted that the temperature rise △t must be within the range of 60K±1K specified by GB21456 to be valid. Based on this, the heating efficiency of the induction cooker can be accurately calculated. The entire test needs to be strictly repeated 3 times, and finally, the average value of the three heating efficiencies is taken as the final heating efficiency value of the induction cooker.
III. Advantages of PEGO Standard Pans Complying with GB21456
Different manufacturers have various connection processes for the bottom and wall of the pans. The conventional method is to weld the pan wall and the bottom together. Although this process can save materials and reduce production costs, in terms of the durability requirements of GB21456, its durability is poor, and leakage is likely to occur after long – term use.
However, the standard pans of PEGO that comply with GB21456 adopt an integrally – formed technology. The bottom and the wall of the pan are made from a single piece of material with seamless connection, perfectly meeting the strict durability requirements of GB21456. Although the cost is increased, the durability of the pans is significantly enhanced.
IV. Maintenance Points for Standard Pans Based on GB21456
(A) Strict Restriction on Contents
According to the requirements of GB21456, only water is allowed to be contained in the standard pan. Loading oil or other liquids is strictly prohibited.
(B) Standardized Cleaning Method
After each use of the standard pan that complies with GB21456, please carefully wipe it clean with a clean cloth.
(C) Avoid Dry – Burning
Never dry – burn the standard pan. Once dry – burned, the coating of the pan will be severely damaged. Without the protective coating, the pan is extremely prone to rust, which is contrary to the protection requirements for pans in GB21456.
(D) Prevent Damage
Special attention should be paid to avoiding damage to the shape and coating of the standard pan during daily use. Situations such as scratching and dropping should be strongly avoided.
(E) Proper Selection of Storage Environment
To prevent rust, the standard pan should be placed in an excellent environment that is dust – proof and moisture – proof.
