IEC(EN) 60350-2 Figure 4 Low Carbon Steel Test Saucepan
1. Introduction
The saucepan is made of low carbon steel having a maximum carbon content of 0.08%. It is cylindrical without metallic handles or protrusions. The diameter of the flat area at the base of the saucepan is to be at least the diameter of the cooking zone. The maximum concavity of the base of the saucepan is to be not more than 0.006a, where a is the diameter of the flat area at the base of the saucepan. The base of the saucepan shall not be convex.
2. Parameter
Diameter of Cooking Zone mm | Dimensions of the Vessel | ||
a | b | c | |
≤145 | 145 | 140 | 3 |
>145≤180 | 180 | 140 | ≥3≤5 |
>180≤220 | 220 | 140 | ≥3≤5 |
