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5项厨房小家电标准从6月起,电炒锅、电灶、商用豆浆机、煎烤机和电炖锅等5项厨房小家电标准开始实施,其中4项为首次制定。据了解,由于技术门槛低、利润空间大,小家电新产品层出不穷,因而市场鱼龙混杂。当前厨房电器行业在国际上的整体竞争力较弱,未来品牌之间的竞争必将更加激烈。标准的制定是树立品牌优势、推进品牌建设的必由之路。新修订的5项厨房小家电标准对产品的主要性能方面都作出了明确规定。如《电炒锅》标准明确规定“锅底中心温度达到200℃所需的时间,铝锅体不应超过5分钟,铁锅体及不锈钢锅体不应超过7分钟”;“分体式电炒锅,热效率不应低于70%。整体式电炒锅,热效率不应低于75%”;“无故障运行时间不应低于200小时”等。
Five kitchen appliances standards From June onwards, fry pan, electric range, commercial soybean milk machine, grill and electric cooker 5 kitchen appliances standards began to be implemented, of which four for the first time enacted. It is understood that, due to low technical threshold, large profit margins, emerging small appliances new products, so the market quite a mixed bag. The current kitchen appliance industry in the overall international competitiveness is weak, the future competition between brands will certainly be more intense. Standard formulation is to establish brand advantages and promote the brand building the only way. The newly revised five kitchen appliances standards on the main performance of the products made clear. Such as “electric wok” standard clearly stipulates “the time required for the bottom of the pot temperature to reach 200 ℃, aluminum pot should not exceed 5 minutes, the pot and stainless steel pot should not exceed 7 minutes ”; “points Electric frying pan, the thermal efficiency should not be less than 70%. Integrated electric frying pan, thermal efficiency should not be less than 75% ; ”trouble-free operation time should not be less than 200 hours " and so on.