Main indicators of oven safety testing

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Oven safety detection is a precise protection system based on strict standards, a large number of experiments and industrial wisdom. This system accurately intercepts potential risks and provides protection for family safety. Here, we take a closer look at the core indicators of oven safety, and the science behind the food.

1.Index of electrical safety

Electric current is the power engine of an oven, and can be a deadly trap if it gets out of control. Engineers used a MEGOHM meter to“Pulse” the oven, requiring that the insulation resistance between the live parts and the shell be ≥2MΩ, and that the device pass the 2500V high-voltage electrocution test to ensure that there is no breakdown or flashover. Ground protection is the last line of defense. Grounding resistance ≤0.1 ω standard, to ensure that the leakage current into the earth within 0.1 seconds, to avoid human shock. The leakage current test is more like a precision screen, requiring a current of ≤0.75 ma under normal working conditions to reduce the risk of electric shock below the human body's tolerable threshold. Every statistic is an awe of life.

2.Index of mechanical structure

From door locks to enclosures, the mechanical design of the oven is the first physical shield against accidents. Door body should be tested by 50N tension (about 10 kg weight suspension) without deformation, 100N pressure (about 20 kg weight extrusion) test without depression, to ensure that the door body is intact when children accidentally touch or carry the collision. Double glass door through the vacuum layer to block the heat transfer, the outer surface temperature should be ≤60 °C (about hot water temperature) , avoid user contact scald.

3.Index of material safety

The materials of oven liner, coating and sealing strip are directly related to food health and fire risk. Enamel, stainless steel liner to pass 850 °C hot wire test (IEC 60695-2-11) , to ensure that high temperature does not burn, do not release carbon monoxide and other highly toxic gases. The food contact coating should meet the GB 4806.9-2016 standard, no peeling and odor after baking at 200 °C for 48 hours, and the precipitation of heavy metals such as lead and cadmium should be less than 0.01 mg/kg. Non-metallic parts should also pass UL 94v-0 flame retardant test (self-extinguishing within 10 seconds and no dripping) to prevent short circuit from causing fire.

4.Index of safety function

Modern ovens use sensors and algorithms to turn security risks into digital warnings. The golden rule of temperature control accuracy of ± 5 °C ensures that the central temperature of the steak is precisely controlled at 65 °C to avoid parasite risk. The temperature difference between up and down fire is less than or equal to 10 °C when cake is baked (to prevent cake from collapsing) . The over-temperature protection mechanism will automatically cut off the power of the heating tube when the temperature in the cavity exceeds the set value of 10% . In the experiment, it has successfully avoided many dry burning fires.

Conclusion:

From the lab to the kitchen, oven safety testing is a silent guardian revolution. Every standard, every experiment, is the practice of the concept of the supremacy of life. It uses sophisticated industrial design, rigorous testing procedures, risk into peace of mind, so that every time a toast to become a footnote in family happiness.