Key Elements of GB21456 Standard Pan for Induction Cooker Efficiency Testing

In the realm of evaluating induction cooker performance, GB21456 standard pans play an irreplaceable and pivotal role in heating efficiency tests. This comprehensive guide is meticulously crafted to provide you with profound insights into their material, dimensions, test procedures, unique advantages, and maintenance requirements.

I. Material and Dimensions: The Foundation of Precision

A. Material Composition

Constructed in strict accordance with GB21456:2024 Annex E, both the pan body and lid of the standard pans are fabricated from Q235 steel. A quintessential low - carbon steel, Q235 steel features a carbon content of no more than 0.08%. To safeguard against corrosion and ensure long - term performance, the surface of the pans undergoes meticulous polishing, rendering it smooth and rust - resistant.

B. Dimensional Specifications

GB21456 sets exacting standards for the dimensions, wall thickness, and bottom thickness of standard pans. As presented in the tables below, it's crucial to note that the bottom of the pan must not be convex, with the maximum concavity limited to 0.6% of the effective diameter. This precision in design is fundamental to accurate heating efficiency tests.

Dimensions of Standard Pans

Dimensions of Standard Pan Lids

II. Conducting Heating Efficiency Tests

A. Pan Selection

During heating efficiency tests, it's essential to select the smallest standard pan that can fully cover the heating unit of the induction cooker. This ensures an optimal match, where the diameter of the bottom of the pan is approximately equal to the diameter of the cooking zone, laying the groundwork for accurate results.

B. Preparation

1. Mass Measurement: Accurately measure the mass of the standard pan (m2). This precise measurement is a key variable in subsequent calculations.

1. Pan Placement and Water Filling: Place the cold standard pan at the exact center of the heating unit of the induction cooker under test. Then, fill it with drinking water at a temperature of 15℃±1℃ and promptly cover it with the lid. This controlled environment is crucial for consistent and reliable test results.

C. Temperature Measurement

Insert a thermometer (either a platinum - resistance or mercury thermometer) into the middle of the pan through the center hole of the lid. Ensure that the temperature - sensing part is immersed 10mm from the bottom of the pan in the water. Then, carefully record the initial water temperature t1. This accurate temperature reading is the starting point for calculating the heating efficiency.

D. Efficiency Determination

1. Thermal Control Adjustment: Set the thermal controls of the induction cooker to their highest setting. This allows the induction cooker to operate at its maximum capacity during the test.

2. Shutdown and Energy Consumption Recording: When the temperature reaches a specific value, immediately turn off the induction cooker and precisely record the electrical energy consumption E. This data is essential for calculating the energy input during the heating process.

3.Final Temperature Reading: After 1 minute, read the highest water temperature t2. The temperature rise △t must fall within the range of 60K±1K for the results to be valid. Based on these measurements, calculate the heating efficiency of the induction cooker.

4.Repeat and Averaging: Conduct the test three times to ensure reliability. Then, take the average of the three heating efficiency values as the final heating efficiency of the induction cooker. This averaging process helps to minimize errors and obtain a more accurate representation of the induction cooker's performance.

III. PEGO Standard Pans

A. Manufacturing Process Comparison

Different manufacturers employ diverse production processes for standard pans. The conventional approach of welding the pan wall and bottom together is cost - effective in terms of material savings and reduced production costs. However, this method sacrifices durability, often leading to leakage issues after extended use.

B. PEGO's Advantage: Integrally - Formed Technology

PEGO's standard pans, in contrast, are manufactured using an advanced integrally - formed technology. The bottom and wall of the pan are seamlessly crafted from a single piece of material, eliminating any potential gaps. Although this technology incurs a higher production cost, it significantly enhances the durability of the pans, making them a top choice for applications that demand long - term reliability and compliance with GB21456 standards.