GOST inconsistencies on the toaster. Electric household toasters functional test methods
The breakfast of an average Russian cannot be imagined without a sandwich - this is clear even without any dough. Anything can be included in the kit - porridge, salad, scrambled eggs or newfangled muesli, but a sandwich is sacred!
This is understandable: the proteins, carbohydrates and vitamins contained in bread are unique and absolutely necessary in order to stock up on energy in the morning for both physical and mental activity.
“Get charged in the morning, Lyova! Brains - they also require this, ”the unforgettable Savva Ignatievich from Pokrovsky Gates instructed his comrade - and he was absolutely right.
If you remember, the heroes of the film about the fifties buttered fresh bread, but modern nutritionists advise drying or frying it: in this form it is even more useful.
Moreover, this is not at all difficult to do with one of the most popular small household appliances - a toaster.
Text: Polina Strizhak.
"Names of Heroes" independent testing
Tested toasters: Braun HT 600Impression, Bosh Solitaire TAT8SL, Kenwood TTM312, Morphy Richards 44234, Vitek VT-1573 SR Tasty Slice, Phlips HD 2618, C3 Compact 2-slice, Moulinex subito, Kitchenaid, Artisan 5KTT780.
What did we check when testing?
During the test, we checked the main thing. We had no doubt that appliances from reputable companies would work - that is, toast and reheat bread. We wanted to find out how well the functions for which a toaster is bought are performed, and to understand how price and quality correlate in each device.
The first thing we paid attention to was, of course, safety.
Case heating
Almost all models showed themselves in this regard on the good side, since many of them have thermally insulated, that is, non-heating cases.
And yet, if you use some appliances several times in a row (for example, you have guests having breakfast and you need to quickly feed 4-5 people), the case starts to heat up a little.
It is unlikely that you will get burned on the walls, and yet caution does not hurt. In one of the devices, the case heats up from top to bottom, the top half is hotter than the bottom, and in all toasters, the top panel is very hot - you don’t need to touch it.
Risk of burns when removing the toast
None of the manufacturers allow you to take out the toast with metal objects. By the way, if the device is also plugged in, the procedure becomes very life-threatening. If it is turned off, it is still not worth it, as this is fraught with damage to the device, and above all, to the quartz heating elements.
But not all manufacturers of toasters bothered to make sure that it was convenient to take out the toasts with their hands. This convenience depends on how high the toast rises at the end of cooking. In some models, it is possible to lift the slices with the help of levers, but not in all - a couple of times we wondered which is better - to risk damaging the device or burning your fingers?
Manufacturers safety briefing
We must pay tribute to all the companies that provided us with devices - no one forgot to warn about the potential danger of toasters. But they did it all so differently!
In one of the instructions, we found a practical guide to raising children; in the other (by the way, the only one!) - information that the device must be grounded, and extension cords cannot be used; in some - calls not to use the device for industrial purposes and not to put it on the edge of the table; and in all without exception the following recommendations:
* do not allow the device and its parts to come into contact with water,
* do not allow children to use the toaster and do not leave them unattended near the operating appliance,
* do not use the toaster under flammable objects such as curtains and kitchen shelves,
* do not fry too thick pieces of bread and do not get stuck bread with metal objects, especially if the appliance is connected to the mains,
* do not wash the device in the dishwasher,
* regularly shake out the crumbs by removing the special tray.
Test, as if by notes: what else did we evaluate?
We did not set ourselves the task of assessing the technical characteristics and their compliance with the standards, it was important for us to understand the consumer properties of the devices. Among the most important qualities we have identified:
* ergonomics, including convenience control panels,
* uniformity of toasting on one of the medium modes,
* preparation time for 1 toast,
* the operation of separately declared modes and functions - defrosting, heating buns, heating cooled toasts, browning on the one hand,
* the attached instructions - the quality of printing, translation, consistency and clarity of presentation, coverage of the principles of operation of the main modes and functions, the availability of a technical description.
Designers flock to "breakfast sets"
We saw several trends in the design of the tested devices. The first of them: premium appliances gravitate towards elongated shapes.
The second, however, directly related to the first is the departure from compactness towards bulkiness. Even some appliances, in the characteristics of which there is a direct indication of compactness, turn out to be too large to “live” in a standard small-sized kitchen.
The third feature is the obvious desire of manufacturers to organically “fit” their toasters into modern kitchens in high-tech style. Indeed, a combination of metallic and black colors (namely, most of our models are made in this range) is the best option for such interiors.
However, some manufacturers, using in terms of functionality the most modern technologies, bring our imagination back to the fifties and sixties of the last century, with an emphasis on retro style in the design. At the same time, the devices look no less modern and fashionable than their "high-tech" counterparts.
It should also be noted that many of the tested devices are included in special design series of small household appliances - the so-called "breakfast sets", so in the corresponding lines they also have "partners" - teapots and coffee makers, made with them in the same styles.
We paid special attention to the possibility of maintaining an attractive appearance for each device. A common misfortune of our toasters was fingerprints on the body - all devices suffered from this to varying degrees. Matte stainless steel or anodized aluminum is preferable in this regard, but the beautiful red American KitchenAid Artisan toaster will often have to be wiped with a dry or slightly damp cloth.
Controls, all up!
Of course, for a toaster it is important how convenient the control panel is. Devices are controlled both mechanically - levers, "sliders", rotary switches, and electronically - buttons, sound and light indication.
We realized that it is most convenient when at least some of the control tools are located not on the side of the device, which forces you to bend over to look at, for example, the numbers indicating temperature conditions, but on the top of the toaster. However, such conveniences are associated, as a rule, with another disadvantage - the bulkiness of the device.
In addition to the control panel important element Ergonomics is the removable crumb tray. In all models, except for one - the most inexpensive - it is easily removed by a special handle and just as easily inserted back. In the C3 economy class toaster, the crumb tray is fixed in a special way, since it is also the bottom of the appliance - this is not very convenient.
An important point was "communication" with the power cord. A device for winding it and adjusting its length is found in almost all models, and the length varies between 95-115 cm. an extension cable is not recommended in this case.
No lunch during toaster tests
The week of testing toasters will be remembered by our editorial staff as the most satisfying. At first (on Monday morning) all the toasts seemed to us both tasty and beautiful, but when the first excitement passed, and the first hunger was satisfied, we became more legible, namely, we were able to objectively evaluate the uniformity of toasting in different devices.
It should be noted that for testing, we bought exactly the same special bread for toast - these were already sliced and packaged slices of the same length, width and thickness - and used the average temperature regime. In the matter of uniform frying, not all devices have shown themselves equally, there are clear leaders and outsiders here. We gave each appliance a second, third, and even fourth chance to evenly fry the pieces of bread, but, as a rule, if one edge burned, then all attempts ended the same way.
Some electronically controlled models have an auto-centering toast function. As we understood, this should contribute to the uniformity of frying. But we didn't notice much difference in the results of models that have this nuance and those that don't.
Not just toast...
The opportunity to rehabilitate in case of uneven roasting was provided to those models that have a mode for defrosting frozen bread.
As a rule, this function is turned on by pressing one button, and the roasting degree regulator must be in the desired position - we again left the medium mode - for example, 5 or 6.
The results of these tests pleased us very much: the bread turned out to be very evenly fried (apparently, this is facilitated by high humidity), not overdried, fragrant and tasty - much tastier than simple toast.
Not every toaster has a separately declared mode for heating bread or cooled toast. However, our experts considered that this can be done in any of the presented models: if not by pressing a special button (warming up), then simply by choosing the minimum temperature regime.
We liked the results, except that the toast became drier. It's best to eat them right after cooking!
The heating mode for buns, croissants, bagels is available in many models. Baking is placed on a special stand, which is “hidden” in the body of the device and lifted by a special lever.
The most comfortable and beautiful stand is on the BRAUN toaster. The function proved to be good in all models - the buns became softer, more fragrant, and our figures were further and further from the reference 90-60-90.
Well, in the KENWOOD ТТМ312 model there was a very wide slot for bread, into which a special cassette is inserted, where the manufacturer recommends warming up sandwiches. However, all firms are asked not to warm up very rich pastries, buns with cream or butter - this is dangerous!
The test proved: on the one hand, it’s also delicious!
Browning on one side is a rather rare feature, the essence of which is that the heating elements work only on one side. On the one hand, the toast turns out to be fried and crispy, and on the other hand, it is hot, soft and slightly golden. They use this mode for various reasons - it’s more convenient for someone to bite off, it’s tastier for someone, while manufacturers recommend frying bagels and baguettes cut lengthwise in this mode. We liked the classic jam sandwiches prepared this way.
So, who fries toast in the morning - he acts wisely! It remains to choose an equally wise assistant who will not disappoint, but on the contrary, every morning will bring both benefit and pleasure.
RIPI conducted toaster tests(the previous toaster test was in 2008). This time, models with a stainless steel case were chosen.
Seven models of well-known brands participated: Bosch, Electrolux, Moulinex, Zelmer, Tefal, DeLonghi, Vitek.
Two models ( Vitek, Moulinex) were withdrawn from testing due to safety concerns.
Used to be a word toast associated mainly with an English breakfast. Literally translated, it means "a slice of bread toasted on fire." As it turned out, the British love toast for a reason, because dried bread is much healthier than freshly baked bread. So the use of toasters is changing the food culture in general.
Toast drive
A modern toaster is an electrical appliance in which slices of bread are toasted using infrared radiation. Open coils or quartz tubes are used as electric heaters.
We want variety!
To find out the capabilities and features of these devices, seven models were purchased for testing, costing from 1000 to 2400 rubles:
- Bosch TAT6901
- Electrolux EAT 5210
- Moulinex TT176130 Subito
- DeLonghi C.T.O. 2003
- Tefal TT2251
- Vitek VT-1580
- Zelmer 27Z013
Cases of all samples are made of stainless steel. Such appliances were deliberately chosen to test how hot they get during operation.
Despite the fact that the toaster is a simple device in general, manufacturers continue to improve and supplement its design.
Yes, at DeLonghi And Vitek the possibility of one-sided roasting of toasts is declared. When this function is enabled, only one heating element operates. So on the one hand the toast turns out to be fried and crispy, and on the other hand it remains soft, but at the same time hot and slightly golden. 
Model Bosch there is a removable grate for heating buns and sandwiches, which is installed above the toaster's filling hole (pictured right). Electrolux offers an alternative - built-in arches for wafer rolls. However, this device can also be used to heat other bakery products and not just tubules.
All our “wards” have the functions of heating and defrosting. With the help of the first, you can refresh slices of bread or reheat cooled toast without additional toasting. The second function allows you to use frozen bread for making toast. The toaster will first defrost the slices and then automatically switch to the set toasting mode.
Table 1"General data and specifications toasters"
| Trademark | Electrolux | Bosch | Tefal | DeLonghi | Zelmer | Moulinex | Vitek |
|---|---|---|---|---|---|---|---|
| Model | EAT 5210 | TAT6901 | TT2251 | CTO 2003 | 27Z013 | TT176130 Subito | VT-1580 |
| Manufacturer country | China | China | China | China | China | China | China |
| price, rub. | 1560 | 1750 | 1320 | 2400 | 2060 | 1030 | 1270 |
| Declared / measured power, W | 1000 / 770 | 900 / 710 | 800 / 650 | 900 / 760 | 900 / 730 | 850 / 660 | 900 / 670 |
| Housing material | Stainless steel | ||||||
| Number of toasting modes | 8 | 6 | 6 | 6 | 6 | 6 | 7 |
| Number of compartments for slices of bread | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Auto-centering toasts | + | + | + | n/a | + | + | + |
| One side frying | - | - | - | + | - | - | + |
| Defrost function | + | + | + | + | + | + | + |
| Heating function | + | + | + | + | + | + | + |
| Auto off button | + | + | + | + | + | + | + |
| Equipment | Crumb tray, built-in bars for wafer rolls and other baked goods | Crumb tray, removable bun rack | Crumb tray, plastic toast tongs attached to the appliance body | Crumb Tray | Crumb Tray | Crumb Tray | Crumb Tray |
| Power cord length measured, m | 1,05 | 1,04 | 0,81 | 0,7 | 0,85 | 0,92 | 0,93 |
| Measured dimensions (WxDxH), cm | 29.5x18.5x19.5 | 29.5x19x22 | 29x18x19 | 19x33x21 | 30x19x21 | 27.5x14x18.5 | 25x17x18.5 |
| Weight measured, kg | 1,9 | 1,9 | 1,4 | 2 | 2 | 1,3 | 1,4 |
Black and white, but not burnt
Let's see how toasters cope with their main task - the usual toasting of slices. For this test, we bought three types of bread with varying degrees of density - special bread for toast, "Sliced" loaf and "Borodino" (all types of bread were bought sliced).
Toasts were prepared on the minimum, medium and maximum mode. The quality of drying and toasting of the slices was evaluated on both sides at the maximum load of the device (at the same time, two pieces of bread were put into it). At the same time, the appearance and uniformity of roasting, the consistency and color of the slices, as well as the stability of processing over the results of several cycles of work, were taken into account. To evaluate the uniformity of toast browning, the testers have created a visual scale that covers all possible degrees frying (see the photo below).
From smallest to largest
Minimum degree of browning. We decided to start the experiment with white bread. We set all the models to the first position of the regulator and began to wait for the result. For all samples, it was exactly the same: the toasts warmed up evenly, covered with a thin crust on top, and remained soft inside. They just dried out a little, without changing the color.
Medium degree of roasting was installed on the basis of GOST 29119-91 (IEC 442-73) “Electric household toasters. Functional test methods” and evaluated visually.
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As the roasting time increased, differences began to appear. In almost all models, the toast was slightly browned, and in DeLonghi fried a little stronger: in this toaster, the crust has acquired a rich golden hue. At Zelmer in each pair, one of the slices stood out in a more saturated color.
In almost all models, the surface of the slices has acquired a characteristic "tiger" color - the result of the operation of the heating elements. Only DeLonghi stripes were almost non-existent.
Maximum degree of roasting. On this frying mode, the slices turned dark golden, but not all. in toasters Vitek And Zelmer bread did not reach a saturated shade, but remained quite light. At Zelmer, again in each pair, one of the toasts turned out to be more saturated in color.
Bosch And Tefal fried the toasts until golden brown, leaving no “hot” traces on the bread. A Electrolux, Moulinex And DeLonghi at its maximum they gave out bread with burnt areas. So in these toasters you should not set the highest degree of roasting.
Otherwise, the toasts did not dry out, they turned out soft inside, with a crispy crust. The best results at this stage of testing showed Tefal on "Narezny" and DeLonghi on toast. The slices in these toasters fried evenly, the crust turned out to be a rich golden brown color.
What about "black"?
“Borodino” bread is more moist than white, so you need to set the maximum mode for it or carry out two processing cycles at the middle position of the regulator.
IN Electrolux, Moulinex And DeLonghi one roast at the maximum is enough. But in DeLonghi bread burns a little, so it should not be cooked at the maximum, but, for example, at the fifth position of the regulator. In other toasters, slices of rye bread are best processed in two stages, otherwise they will remain underdone, especially in Bosch And Zelmer.
Shot back!
The speed of toasting, of course, is not an indicator of the quality of the devices. But for those who appreciate every second, this can be an important criterion. The operating time of toasters is directly related to the selected degree of toasting. Makes toast faster than others Electrolux: It takes about 2 minutes for medium operation. Not very far behind Bosch, Moulinex And DeLonghi. The slowest was recognized Zelmer: in the same mode, it takes him 3.5 minutes to toast bread.
Try to get it!
Of course, not only toast bread is used for frying, but also ordinary bread, in loaves. Its slices are much smaller and barely protrude above the surface of the toaster. Therefore, you need to carefully remove them from the device, otherwise you can burn your fingers. Of course, the instructions say to remove the toast with a wooden spatula. But pray tell, which one of us strictly follows the instructions?
Toaster manufacturers Electrolux And Bosch We took care of the convenience of removing ready-made toasts: these models have a high-lift system for slices. Particularly high “serves” loaves Electrolux. Other manufacturers also claim the presence of this function. However, the toast in these models does not rise very high, and in some toasters, small slices can even get stuck when ejected (see model descriptions).
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Toaster test results
table 2"Toaster test results"
| Trademark | Electrolux | Bosch | Tefal | DeLonghi | Zelmer | Moulinex | Vitek |
|---|---|---|---|---|---|---|---|
| Model | EAT 5210 | TAT6901 | TT2251 | CTO 2003 | 27Z013 | TT176130 Subito | VT-1580 |
| Efficiency 40% | 4,8 | 4,1 | 4,5 | 4,1 | 3,1 | 4,5 | 3,5 |
| toasting uniformity 50% | 4,7 | 4,5 | 4,7 | 4 | 3,2 | 4,3 | 3,8 |
| compliance with the operating modes of the degree of roasting of toasts 30% | 5 | 3,8 | 4 | 4,5 | 3 | 5 | 3 |
| toasting stability 20% | 4,5 | 3,7 | 4,5 | 3,5 | 3 | 4 | 3,5 |
| toasting speed *) | 5 | 4,8 | 4,1 | 4,8 | 4 | 4,8 | 4,2 |
| Ease of use 30% | 5 | 4,7 | 4,3 | 3,9 | 4,2 | 3,9 | 3,6 |
| Construction quality 15% | 4,8 | 4,8 | 4,5 | 4 | 4,2 | 3 | 3,9 |
| Work safety 10% | 5 | 5 | 5 | 4 | 4,6 | 0 | 0 |
| Instruction 5% | 3,8 | 4,2 | 2,5 | 4,5 | 4,8 | 2,5 | 4,5 |
| Final grade 100% | 4,8 | 4,5 | 4,4 | 4 | 3,8 | Sample withdrawn from testing **) | Sample withdrawn from testing **) |
Test Conclusions:
During the tests, it turned out that the body (outer casing) of the models Moulinex And Vitek heats up above normal, so it is dangerous to use these devices.
Most evenly toasted samples Electrolux And Tefal, and the most stable results were obtained by Electrolux.
Toaster Zelmer unpleasantly surprised by the narrow range of frying intensity: even at the maximum, this device could only produce a light golden crust. So lovers of fried toast will obviously not appreciate his work.
All manufacturers claim the possibility of a high rise of toast, including small slices, but in reality this could only be confirmed Electrolux And Bosch. Besides Electrolux was unanimously recognized as a constructively thought-out and most convenient model in use.
At Tefal inconvenient control: there are no buttons and indications, all functions and modes are located on the regulator.
Advantages and disadvantages of models
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Advantages: Good toast. Depending on the cooking time, bread slices are obtained from light golden to brown. At the end of cooking, raises the toasts above the rest of the models. There are defrosting and heating modes. Built-in arcs for heating wafer rolls and other bakery products. Intuitive control with clear designations and good fixation of modes. Visual indication. Ergonomic model, the most comfortable to use. There is a plastic rim around the toast holes, so this area does not get as hot. Rubberized legs. Along the perimeter of the toaster, there are latches on the bottom that allow you to withdraw the power cord from any side of the appliance. Flaws: Insufficiently stable bread processing at the maximum degree of toasting: toast can burn. |
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Advantages: Good toast. Depending on the cooking time, bread slices are obtained from light golden to rich golden color. After cooking, the toast rises high. In addition, they can be additionally lifted with a lever. There are defrosting and heating modes. Removable grill for warming up buns. There is a plastic rim around the toast holes, so this area does not get as hot. Rubberized legs. Flaws: Not very stable toasting at medium and maximum browning levels. Insufficient fixation of the lever (you need to adapt to it). |
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Advantages: Toasts toast fairly well. Depending on the cooking time, bread slices are obtained from light golden to rich golden color. There are defrosting and heating modes. The set includes tongs for taking out hot toast, which are attached to the body of the device. Rubberized legs. Flaws: No indication. The area around the toast holes is not lined with thermal insulation material. The slots through which the crumbs from the body enter the tray are narrow, so some of the crumbs remain in the appliance. The instruction manual is made in the form of drawings, which can be interpreted ambiguously. There is no explanatory text. Model Features: There are no buttons, all functions are located on the regulator and combined with the roasting modes. |
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Flaws: Insufficiently stable toasting at medium and maximum toasting levels. During the experiment, at the maximum degree of roasting, burnt areas were observed on the toasts. The toast does not rise very high, so when removing small slices, you can burn yourself. In addition, they can get stuck when ejected. The area around the toast holes is not lined with thermal insulation material. The “Cancel” button has no light indication. Menu items on English language. The shortest power cord of all test models. |
Advantages: Good toast. Depending on the cooking time, bread slices are obtained from light golden to brown. Defrost, keep warm and roast on one side. All of them are backlit. The slots through which the crumbs fall into the tray are wide, so the crumbs practically do not accumulate in the toaster. Rubberized legs.
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Advantages: Defrost and keep warm mode. Toast indicator. Convenient regulator of the degree of frying (slider). All buttons are illuminated. Designations in the form of icons. Rubberized legs. Flaws: Even with the maximum toasting time (per bookmark), light toast is obtained. In each pair, one of the toasts turned out to be more saturated in color. The toast does not rise very high, so when removing small slices, you can burn yourself. In addition, they can get stuck when ejected. The area around the toast holes is not lined with thermal insulation material. The slots through which the crumbs from the body enter the tray are narrow, so some of the crumbs remain in the appliance. |
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5 kop. BZ 9-86/640
ADDITIONAL REQUIREMENTS FOR TOASTERS, GRILLS, ROSTERS AND SIMILAR APPLIANCES AND TEST METHODS
ST SEV 2494-88)
Official edition
USSR STATE COMMITTEE ON STANDARDS Moscow
UDC 641.535.06:006.354 Group E75
STATE STANDARD OF THE UNION OF THE SSR
SAFETY OF HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES
Additional requirements for toasters, grills, roasters and similar appliances 27570.16-88
and test methods
Safety of household and similar electrical appliances. (IEC
Particular requirements for toasters, grills, roasters 335-2-0-86,
and similar appliances and test methods CT SEV 2404-88)
OKP 34 6818, 34 6821, 34.6822, 34 6823, 34 6824
Date of introduction 01.01.90
This standard sets out the norms, rules and test methods that supplement, modify or exclude the relevant sections and (or) paragraphs of GOST 27570.0.
1. SCOPE OF DISTRIBUTION
1.1. This standard applies to portable electrical appliances intended for the preparation of food by baking, spit-roasting and roasting, used in living conditions: toasters, waffle irons, roasters, radiant grills, contact grills, rotisserie grills, roasters, portable ovens.
The standard should be used in conjunction with GOST 27570.0.
1.2. This standard does not take into account the specific hazards that arise in kindergartens and other places where there are children and people who are not able to service these devices; additional requirements should be developed for these cases.
1.3. This standard does not apply to stationary ovens and grills, high-frequency heating devices.
For appliances intended to be used in motor vehicles, ships or aircraft, additional requirements shall be developed.
For appliances intended for use in tropical countries, special requirements must be developed.
2. TERMS AND DEFINITIONS
Terms and definitions - according to GOST 27570.0 with the following changes.
Official edition
Reprint prohibited
© Standards Publishing, 1989
For each of the three test specimens, the leakage current shall not exceed the value specified in 16.2.
The sample is immersed in water and the leakage current is measured 5 times, after which the electric strength test according to clause 16.4 is carried out for each sample at a test voltage of 1000 V.
The sample, which after the fifth immersion had the highest leakage current, is dismantled and checked to see if water has appeared inside it in in large numbers, as well as traces of water on the insulation, for which the insulation distances and air gaps are determined according to clause 29.1.
The remaining two samples then work for 10 days (240 hours) under normal heat transfer conditions according to clause 2.2.29 without loading. During this period, the samples are cooled to ambient temperature 5 times at equal intervals.
Immediately after turning off the power to the samples, disconnect the connecting cord and immerse the instruments in water, as described earlier. After 1 hour, the sample is removed from the water, dried with a cloth (especially the pins of the instrument plugs) and the leakage current is measured according to clause 16.2.
For each of the two samples, the leakage current shall not exceed the values specified in 16.2.
Then, the electric strength test is carried out according to clause 16.4, and the test voltage is 1000 V. After that, the samples are dismantled and check whether water has appeared inside them, as well as traces of water on the insulation, for which the insulation distances and air gaps are determined according to clause 29.1.
Note. When inspecting appliances for traces of water, special attention should be paid to those parts in which electrical elements are placed.
16. INSULATION RESISTANCE AND ELECTRICAL STRENGTH
Insulation resistance and electrical strength - according to GOST 27570.0 with the following change.
16.2. Addendum to paragraph
P R note. In appliances which may be wholly or partially immersed in water during washing, dry the pins of the appliance plugs with blotting paper or cloth before testing.
17. OVERLOAD PROTECTION Overload protection - in accordance with GOST 27570.0.
S. 2 GOST 27570.18-88
2.2.29, The conditions for normal heat transfer correspond to the operation of the device under the conditions indicated below.
Toasters loaded with the maximum number of slices of white bread are operated intermittently in still air according to the manufacturer's instructions. Each cycle consists of a period of work and a break. Bread, previously aged for about 24 hours, should be cut into slices of approximately 100x100x10 mm. Disabled state period lasts 30 s or equal to the stipulated the smallest value browning setting, whichever is higher. Slices of bread are replaced during each break. In non-automatic toasters, each working period is considered completed as soon as the slices of bread acquire a golden brown hue. In automatic toasters, the browning level control is set so that the bread acquires a golden brown hue over the period of operation.
Other appliances, as well as rotisserie grills, work with unloaded food products.
Waffle irons with a thermostat work when the thermostat is set to maximum temperature. Waffle makers with a temperature limiter operate at the factory setting of the temperature limiter or as specified in the instruction manual. Other waffle irons operate, if necessary, with alternating power on and off in such a way that average temperature in the center of the heated surface was not lower than 210°C, and temperature fluctuations, if possible, did not exceed ±15°C.
Roasting electrical cabinets operate with the door closed during the entire working period. Electric ovens equipped with a thermostat are put into operation with the thermostat in such a position that the average temperature in the center of the useful volume of the cabinet during the thermostat operation cycle is maintained at the level of (240 ± 4) ° С or at the level achieved at the maximum setting of the thermostat, depending from what is less. Other electric ovens are put into operation under such conditions that the temperature in the center of the useful volume of the cabinet is maintained at the level of (240 ± 15) and C, which is ensured by turning the power on and off.
The braziers work with the lid closed. Fryers with a thermostat are put into operation under such conditions that the thermostat is set so that the average temperature in the cycle, measured in the center of the usable volume, is (240 ± 4) ° C. Fryers without a temperature controller are put into operation under the same conditions, while maintaining an average temperature is carried out, if necessary, by alternately turning on and off the power.
Radiant grills and rotisserie grills are operated when the control device is set in accordance with the manufacturer's instructions, and in the absence of instructions - at the highest possible setting. Doors and covers, if any, are fully open or set to the position specified in the instructions. Reflectors designed to be placed above the heating elements are placed in the desired position. All trays and parts on which food is placed are set in the highest position for radiant grills and in the lowest position for rotisserie grills.
Automatically controlled contact grills, contact sandwich grills and similar appliances are operated when the thermostat is set to the maximum setting. Other contact grills, contact grills for sandwiches and similar appliances are operated, if necessary, by switching the power on and off in such a way that the average temperature in the center of the heated surface is not lower than 275 ° C, and temperature fluctuations, if possible, do not exceed ± 15 With S.
Appliances that perform more than one cooking function are turned on sequentially in accordance with each function, with each new inclusion starting from the cold state of the appliance. If the device can perform several functions at the same time, then it is put into operation under conditions of simultaneous performance of several functions.
Appliances not mentioned above, but which are nonetheless capable of performing one or more of the specified functions, are tested under conditions of useful heat production, provided in the above manner, as far as possible.
2.2.101. A toaster is an appliance designed to toast slices of bread using radiant heat.
2.2.102. A waffle maker is a device consisting of two hinged plates that are heated and shaped so that batter can be poured onto only one of them.
2.2.103. Roasting cabinet - a device consisting of a heating compartment having a door and designed so that the product to be heated, boiled, baked or fried can be placed on a separate shelf or in a separate vessel within the working space.
2.2.104. Roaster - a device consisting of a heated container equipped with a lid, and designed in such a way that the product to be heated, boiled, baked or fried is placed in it.
2.2.105. Grill with a spit - a device that has a radiant heating element and a rotating part, in (on) which 2-44
place the product to be fried or fried in such a way that it is affected by the radiated heat.
Note: The Rotisserie Grill can be placed in a special compartment with or without a door. A spit grill placed in a special compartment is known as a spit grill and can be combined with a frying cabinet.
2.2.106. Radiation grill (roaster) - a device that has a radiation heater and a part on which the product intended for roasting (roasting) is placed in such a way that it is affected by radiant heat.
Note. The radiation grill can be placed in a special compartment with or without a door,
2.2.107. Contact grill - a device consisting of one or two heated surfaces that are in contact with the product intended for roasting (roasting) or on which the product is placed.
3. GENERAL REQUIREMENTS
General requirements - according to GOST 27570.0.
4. GENERAL TEST CONDITIONS
General terms tests - according to GOST 27570.0 with the following changes.
4.2. Addendum to paragraph
For appliances which may be partially or completely immersed in water during cleaning, the test of 15.101 is carried out on three additional specimens.
4.101. Appliances with more than one function are tested according to each function.
5. RATED VALUES
Nominal values - according to GOST 27570.0.
6. CLASSIFICATION
Classification - according to GOST 27570.0 with the following change.
6.1. Addendum to paragraph
Note 4. Appliances are divided into partially or completely immersed in water during their washing. This standard does not cover watertight appliances.
7. MARKING
Marking - according to GOST 27570.0 with the following changes.
7.1. Addendum to paragraph
Appliances which may be partially or completely immersed in water during cleaning must have a clearly marked immersion line and a warning label:
"Do not submerge below the line."
The line indicating the depth of permissible immersion shall be at least 5 cm below the level of the connections of the parts of the appliance, due to which the appliances do not pass the tests of 15.101.
Toasters with hinged crumb trays that can be opened without the use of a tool, in which, after opening, it is possible to touch live parts with a standard test finger according to GOST 27570.0 (Fig. 1) when the toaster is connected to the mains, but not operating, must have following notation in the language of the country in which the devices will be sold:
"Remove the plug from the socket before opening."
The operating instructions for devices adapted to work with a thermostat built into an appliance socket must contain information that these devices can only be used with an appropriate socket.
7.12. Addition to paragraph. The operating instructions for appliances that can be partially or completely immersed in water during washing should indicate that before immersing the appliance in water, the appliance socket should be disconnected, and the appliance plug should be dried with a cloth before using the appliance again.
8. PROTECTION AGAINST ELECTRIC SHOCK
Protection against electric shock - according to GOST 27570.0 with the following change.
8.1. Addendum to paragraph
If the toaster has a crumb tray, marked according to 7.1, which can only be removed with a tool, the test by touching the standard test finger through the opening of the tray to parts that are not energized when the appliance is not connected to the mains does not apply. Touching the test probe to the specified parts, however, shall not be possible.
Note. In appliances without a circuit breaker, disconnecting the plug from the socket is the disconnect method.
9. STARTING ELECTRIC DEVICES
Starting devices with electric drive - according to GOST 27570.0 with the following change.
9.1. After the first sentence, the text is supplemented:
The grill spit drive is tested with a load, brought to hell. 101, weighing approximately 4.5 kg, which is attached to a rotating product support.
Rotary Weight
1 - axis of the center of gravity; 2 - axis of the rotating device; S - fixing screw
10. POWER CONSUMPTION AND CURRENT
Power consumption and current - according to GOST 27570.0.
11. HEAT
Heating - according to GOST 27570.0 with the following changes.
11.2. Hand-held appliances are suspended in their normal position in the test room without forced ventilation.
Appliances intended to be built-in are built into a wall made of plywood about 20 mm thick, painted matt black.
Other heating appliances are placed in the test corner. The test corner consists of two walls at right angles to each other, a floor and, if necessary, a ceiling, made of 20 mm thick plywood painted matt black. The instruments are placed in the test corner as follows.
Radiation grills, which are loaded from the front when toasting food, grills with a spit and electric ovens - in such a way that their back wall is as close as possible to the wall of the test corner, but at some distance from the other wall; other portable appliances are tested at a distance from the walls of the test corner.
11.7. Toasters work for 15 minutes.
Toasters with devices for warming rolls, after cooling to ambient temperature, are subjected to additional tests. The bun chamber is loaded with the maximum number of buns as indicated in the instructions for use, and toasters without slices of bread are operated for 5 additional cycles, with the control device set according to the instructions for use (if there are no such instructions, the control device is set as for toasting) . Each cycle consists of a period of operation and a break of 30 seconds, during which the toaster does not consume electricity. During the break, rolls are turned over or replaced.
Radiant grills are operated for 15 minutes with the control adjusted to the maximum setting, and then the grills with derating capability are operated for 15 minutes at a setting giving power closest to half the power measured at the highest maximum setting (for grills whose power is controlled periodically).
Roasting cabinets, grills with a spit are operated until a steady state is reached or for 60 minutes, whichever is shorter.
Contact grills and similar appliances intended for baking and roasting are operated until steady state is reached or 30 minutes more than the time required to achieve
275°C at the geometric center of the heating surface, whichever is shorter.
Waffle irons work until. reaching steady state or 30 min more than the time required to reach 210°C at the geometric center of the heating surface, whichever is shorter.
11.8. Addendum to paragraph
For radiant and skewer grills, the temperature rise of the walls of the test corner shall not exceed 75°C.
For appliances intended for use with a thermostat built into an appliance socket, the temperature rise of the pins of appliance plugs connected to this socket may exceed the values given in ST SEV 2185, as far as is reasonable, but not higher than the temperature rise obtained by these pins during time of work in the conditions according to paragraphs. 11.4 and 11.7.
12. OPERATION IN CONDITIONS OF OVERLOADED DEVICES WITH HEATING ELEMENTS
Operation under overload conditions of devices with heating elements - according to GOST 27570.0 with the following changes.
12.1. Addition to paragraph.
Automatic toasters are not tested under this item, ia< как для этих приборов достаточным является испытание по п. 18.2.
12.2. Addition to paragraph.
Non-automatic toasters are subjected to 15 idle cycles. Each cycle consists of an operating period of 5 minutes and a cooling period sufficient to bring the instrument to approximately ambient temperature.
13. ELECTRICAL INSULATION AND LEAKAGE CURRENT AT OPERATING TEMPERATURE
Electrical insulation and leakage current at operating temperature - according to GOST 27570.0 with the following change.
13.2. Item change.
Instead of the leakage current values for class I portable appliances specified in clause 13.2 of GOST 27570.0, apply the following:
for class I portable grills, 0.75 mA or 0.75 mA per 1 kW of rated power input, whichever is greater, but not more than 3 mA;
for other class I portable appliances, 0.75 mA.
14. RADIO AND TELEVISION SUPPRESSION
Suppression of radio and television interference - according to GOST 27570.0.
15. MOISTURE RESISTANCE
Moisture resistance - according to GOST 27570.0 with the following changes"
15.2. Supplement to paragraph.
Appliances which, during washing, may be wholly or partially immersed in water are subjected to the test of 15.101.
15.3. Item change
The test given in clause 15.3 of GOST 27570.0 and concerning liquid overflow is replaced by the following.
When testing electric ovens, approximately 0.5 of cold brine is poured evenly into the bottom of the workspace.
Appliances in which the pan is placed over the heating elements in normal use are tested for overflow as follows.
Salt solution in the amount of 10 cm 3 for every 100 cm 2 of the working heated surface is gradually poured over the surface for 1 minute. If the pan can be removed without the use of a tool, it is removed before the test.
The saline solution used contains approximately 0.5 g per 1 liter of distilled water.
The overflow test is not applied to broilers designed so that foodstuffs are placed in them only in containers.
15.101. Appliances which, during cleaning, may be wholly or partly immersed in water shall be subjected to the tests under the conditions specified below.
The tests are carried out on three additional specimens.
Samples supplied with such a voltage that the power consumption is 1.15 times the rated power operate without loading when the thermostat is set to the most high temperature until the first power-up of the thermostat or switching to a lower power consumption. Devices without a temperature controller operate until the geometric center of the heating surface reaches the temperature, as in conditions of normal heat transfer.
Immediately after turning off the power, the connecting cord is disconnected and the samples are completely immersed in water with a temperature of 10 to 125°C; specimens which may be partially submerged during washing are immersed to the indicated level.
After 1 hour, the samples are removed from the water, dried with a cloth (especially the pins of the instrument inputs) and the leakage current is measured according to paragraph 16.2.
GOST 29119-91 (IEC 442-73)
INTERSTATE STANDARD
ELECTRIC HOUSEHOLD TOASTERS
FUNCTIONAL TEST METHODS
Official edition
IPK PUBLISHING STANDARDS Moscow
FOREWORD
1. The formal decisions or agreements of the International Electrotechnical Commission (IEC) on technical matters prepared by the technical committees in which the national committees concerned are represented shall express, as accurately as possible, the internationally agreed views on the matters under consideration.
3. In order to promote international harmonization, the IEC wishes that all National Committees adopt this standard as their national standards, as far as the conditions of each country permit. Any discrepancy with IEC standards must be clearly indicated in the relevant national standards.
This International Standard was prepared by IEC Subcommittee 59B, Cooking Appliances, of IEC Technical Committee 59, Performance of Household Electrical Appliances.
The first draft of this document was discussed at a meeting in Baden-Baden in 1971. As a result of this meeting, the final draft "Document 59B (Central Office) 6 was submitted to the National Committees for approval under the Six Month Rule in December 1971.
INTRODUCTION
Australia
Norway
Portugal
Republic of South Africa
Switzerland
Czechoslovakia
Netherlands
INTERSTATE STANDARD
ELECTRIC HOUSEHOLD TOASTERS Function test methods
Electric toasters for household purposes.
Methods for measuring the performance (IEC 442-73)
MKC 97.040.50 OKP 34 6821
Introduction date 01.01.93
1. SCOPE OF DISTRIBUTION
This standard applies to electric toasters for household and similar purposes (hereinafter referred to as toasters), toasters used in small hotels, cafes, tea houses. The requirements of this standard are mandatory.
The purpose of this standard is to establish and define the essential performance characteristics of toasters for household and similar uses of interest to the consumer, and to describe standard methods for measuring these characteristics.
This standard does not specify technical or safety requirements.
3. LIST OF INDICATORS
The following list of indicators characterizing the main operational characteristics of toasters is established: main dimensions; length of flexible cord; weight of the toaster;
the number and dimensions of cells and surfaces of the grate and heating elements;
the force required to move the bread holder;
toast preparation time;
browning regulation;
browning control characteristic.
4. GENERAL MEASUREMENT CONDITIONS
Measurements of indicators, unless otherwise indicated, should be carried out under the following conditions: ambient temperature (20 + 5) ° C; power consumption - nominal; there should be no draft in the room;
The appliance must be installed on a black painted wooden base at least 30 cm from each wall.
Official publication Reprint prohibited
© Standards Publishing House, 1992 © IPK Standards Publishing House, 2004
5. BASIC DIMENSIONS
The main dimensions of the toaster - length, height and width (doors, if any, must be closed), including buttons, handles, etc., are measured and indicated in centimeters.
6. FLEXIBLE CORD LENGTH
The distance between the point of entry of the cord into the toaster and the plug, including any guard, is measured and reported to the nearest 0.05 m.
7. TOASTER WEIGHT
The mass of the toaster with the flexible cord, if not removable, and the fork shall be determined and indicated to the nearest 0.1 kg.
8. NUMBER AND DIMENSIONS OF GRATE MELLS, SURFACES AND HEATING ELEMENTS
Determine and indicate the number of grid cells in which pieces of bread are placed for simultaneous browning on both sides, or the number of grid surfaces for browning pieces of bread on one side.
For each cell or surface of the lattice, the dimensions - length, height, width - are determined and indicated in millimeters. If the dimensions of the cells and surfaces of the gratings can vary, then indicate the maximum dimensions. In addition, the number of heating elements is determined and the dimensions are indicated - length and height in millimeters.
Determine and indicate the dimensions in millimeters of the largest piece of bread, 10 mm thick, that can be easily placed in a cell or placed on a grate surface.
Determine and indicate the number of standard pieces of bread measuring 100 x 100 x 10 mm, toasted simultaneously on both sides or only on one side, while a piece of bread is placed horizontally in the toaster, with a side equal to 100 mm.
9. FORCE REQUIRED TO MOVE THE BREAD HOLDER
The spring device mounted directly on the lever of the bread holder must be locked in the normal position. The maximum value of the force (in Newtons) obtained during the measurement must be rounded up to the nearest whole number.
10. PREPARING BREAD FOR TOASTERS
Tests according to sect. 11-15 are performed with white bread prepared according to the following recipe: 100 parts of wheat flour, 55-60 parts of water, depending on how much water the flour absorbs, 4 parts of fat (peanut extract), 2.5 parts of fresh yeast , 1.5 parts sugar, 2 parts salt.
All ingredients are simultaneously placed in the bowl of the mixer and thoroughly mixed until the dough leaves the walls of the bowl, as indicated in the manufacturer's instructions. The dough must then rise for 30 minutes at 40°C to 50°C. When the dough has risen, it is again mixed by hand for 3 minutes and divided into pieces of 1250 g each. These pieces of dough are placed in 1 mm thick tinned steel open molds in accordance with the requirements of Annex D. The dough shall rise to approximately 2 times its original volume at a temperature between 40 °C and 50 °C. The total time from the end of mixing should not exceed 60 minutes. Then the bread is baked at a temperature of 230 ° C for 40 minutes.
Freshly baked bread is placed for (24 + 4) hours in a cool room, protected from drafts and the sun, at an ambient temperature of (20 + 2) ° C and a relative humidity of (50 + 10)%. The bread is cut into pieces 10 mm thick. The last three pieces of each loaf are not used, the remaining pieces are placed in plastic bags.
Storage in plastic bags is necessary to avoid further loss of moisture, as the test period is significantly longer than the time for normal toasting. Storage time in bags should not exceed 8 hours.
The toasting test can be carried out on other types of white bread baked in a particular country; if more than one loaf of bread is required, then bread from the same batch and the same recipe should be used.
For all subsequent tests, slices of bread with crusts are used. The pieces are inserted into the toaster so that they are 100 mm long and 100 mm high.
Bread prepared according to the above recipe should usually rise to a height of 100 mm; bread can be raised up to 110 mm with an upper convex edge, but the measurement of the degree of browning is carried out only on a rectangular piece of bread measuring 100 x 100 mm.
11. BROWNING ADJUSTMENT
Browning adjustments are made at the middle setting of the regulator or at the medium browning (golden brown) position specified by the manufacturer, starting cold or after preheating if specified in the manufacturer's instructions. Carry out two cycles* of toasting in the toaster at full load at intervals of 15 seconds or more if recommended by the manufacturer.
In accordance with sect. 14 determine the degree of browning of each piece on both sides in the second cycle. It should be 40% -60%.
If this result is not achieved, the appliance is completely cooled and two additional cycles are carried out with the degree of browning adjusted accordingly.
If the desired result is not achieved after additional cycles, then the method of interpolating the results of the cycles performed is used.
12. PREPARING TOASTS
Starting cold, or after preheating if indicated in the manufacturer's instructions, carry out five cycles of toasting in a fully loaded toaster at intervals of 15 seconds or more if recommended by the manufacturer. In this case, the browning control device is in the position indicated in sec. 11. This position is maintained for five cycles, unless indicated in the manufacturer's instructions.
In toasters without browning control, the toasting process is controlled, while the pieces of bread are removed when the average browning level reaches 40% - 60%.
In toasters without browning control, it is necessary to run several cycles to determine the time to reach medium browning.
In toasters that brown only one side per cycle, the slices of bread are turned over after the first side has browned to the desired degree.
Determine and indicate the level of browning control and corrections thereto.
It is recommended to place all pieces of bread in the toaster, placing them in a horizontal position with a side equal to 100 mm. The top edge of each piece should be marked at the end of the toasting process. The pieces of bread are placed in the position they occupy in the toaster.
13. TOASTING TIME
The preheat time, if necessary, and the time for each of the five cycles is determined and reported in minutes and seconds.
To present the processing results, use the table given in Appendix A.
The cycle includes loading the toaster, browning and unloading the bread from the toaster.
14. UNEVEN BROWNING
The result of the toasting process is expressed in the degree of browning of the pieces achieved in this process.
The degree of browning is expressed as a percentage of the deviation of the galvanometer needle:
About % - corresponds to white color;
100% - corresponds to black color.
The device for measuring the characteristics of the degree of browning of bread shall comply with that given in Annex C.
The toast is chilled. Measure the degree of browning on the surfaces shown in Annex B on each side of all slices of bread.
Indicate the maximum and minimum values of the degree of browning of bread, as well as the average value for each side b cp,%, calculated by the formula
and _ b t + b 2 + b 3 + b 4
where b(, b 2 , /> h, /> 4 - the degree of browning of pieces of bread,%, measured in 4 measuring fields of the slice, determined according to Appendix B.
To present the test results according to Sec. 12 use the table in Appendix A.
15. BROWNING CONTROL CHARACTERISTICS
This is a measurement based on the conditions specified in sec. 10-14 are performed with a sufficient number of browning control positions. Starting from cold, or after preheating if recommended by the manufacturer, three cycles are carried out for each browning control position in a fully loaded toaster, but characteristics are determined only on the last cycle slices of bread.
For each position of the browning control, determine the average value of the degree of browning at a full load of the toaster and present the results of the measurements in the form of a curve expressing (in percent) the dependence of the degree of browning of the bread from the browning control setting.
16. METHOD FOR REMOVING BREAD CRUMB
Installed by the manufacturer.
17. CONNECTING TO THE POWER MAINS
The type of connecting cord and the method of connection to the network (removable, non-removable) with or without a cord set is determined by the manufacturer.
18. MOVABLE BREAD HOLDER OR TURNING DEVICE
The type of movable bread holder provided for this appliance, such as lifting or oscillating device, is specified by the manufacturer.
It is determined whether the pieces of bread can be taken out before the end of the toasting process, for example by stopping the mechanism manually.
Determine the distance (in millimeters) that the pieces of bread protrude beyond the frame of the toaster when the movable holder is in the upper position.
Control the process of braking the movable bread holder and indicate that pieces of bread can be taken out of the toaster cell automatically or manually.
Define and specify toast turners for toasters in which one side is toasted.
APPENDIX A Mandatory
TASTING RESULTS PRESENTATION TABLE (example for a two-piece toaster)
|
cooking |
Piece (see drawing) |
Browning area size, mm (according to Appendix B) |
browning, % |
toasting, min or s |
preheat, min or s (if provided) |
||||||
|
Same as for cycles 1 and 2 | |||||||||||
1, 2 - piece number; 3 - movable holder lever
Note. The pieces of bread and their sides (A, B) are labeled according to their position in the toaster, as shown in the drawing.
APPENDIX B Mandatory
POSITION OF SURFACES FOR MEASURING THE BROWNING OF STANDARD PIECES OF BREAD ON ONE SIDE
Markirodka
Note. Pieces of bread are labeled on both sides.
APPENDIX C Mandatory
DEVICE for measuring the characteristics of the degree
BREAD BREAD INSTALLATION OF MEASUREMENTS
1 - reflectometer (see Fig. 3); 2 - voltage regulator with a measurement accuracy of up to 0.1% with a transformer that regulates the output voltage of the reflectometer lamps; 3 - galvanometer with graduation from 0% to 100% with a photocell; 4 - standard for graduation: relatively white surface, 99% barium sulfate without a protective layer;
5- slot; 6- potentiometer for calibrating the galvanometer; 7- switch
Tests are carried out on pieces of bread.
Note. To carry out the test, the reflectometer is placed in direct contact with the pieces of bread at the locations indicated in Annex B and the deflection of the pointer is determined.
Graduation. The voltage regulator is set in such a way that the voltmeter indicates the voltage required for the lamps and the desired color temperature of 2854 K can be obtained (a standardized light source established by the relevant standards).
Note. The color temperature of the lamps used in the reflectometer is calibrated by the manufacturer in comparison with a special reference lamp. The supplier must specify the current (or voltage) at which the required color temperature is achieved.
To calibrate the reflectometer, its lamps must be energized. The circuit opens through switch 7, the arrow of the device is exactly 0%. The switch 7 closes the circuit again and after about 10 minutes the white surface 4 to be examined is placed in direct contact with the reflectometer under the slit. Potentiometer 6 is adjusted so that the galvanometer needle deviates by 100% (white color).
Reflectometer (in section)
1 - the location of the photocell with the correction of the central hole; 2 - the location of the lamp with a color temperature ranging from 2800 to 2900 K, painted inside in white matte color; 3 - scanned diaphragm, painted in black matte color; 4 - removable metal ring, painted inside in black matte color, and outside in white matte color; 5 - intermediate asbestos ring; 6 - removable plate with a hole, painted black
matte colour
APPENDIX D Mandatory
BAKING MOLD (INTERNAL DIMENSIONS)
Note. The radius of curvature must be less than 2 mm.
INFORMATION DATA
1. INTRODUCED by the Ministry of Electrical Industry and Instrumentation of the USSR
2. APPROVED AND INTRODUCED BY Decree of the Committee for Standardization and Metrology of the USSR of October 24, 1991 No. 1644
This standard has been prepared by direct application of the international standard IEC 442-73 "Methods for measuring the performance of electric toasters for domestic and similar purposes" and fully complies with it
3. VVVDEN FOR THE FIRST TIME
4. REPUBLICATION. May 2004
Editor T.S. Sheko Technical editor N.S. Grishanova Proofreader M.S. Kabashova Computer layout I.A. Naleykina
Ed. persons. No. 02354 dated 07/14/2000. Handed over to the set 05/25/2004. Signed for publication on 04.06.2004. Uel. oven l. 1.40. Uch.-ed.l. 0.85.
Circulation 61 copies. From 2589. Law. 207.
IPK Publishing House of Standards, 107076 Moscow, Kolodezny per., 14. e-mail: Typed and printed in the IPK Publishing House of Standards
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