BS EN IEC 61591:2020+A11:2020 Cooking fume extractors – Methods for measuring performance
BS EN IEC 61591:2020+A11:2020 pdf free.Cooking fume extractors – Methods for measuring performance.
According to the mode:
— recirculatlon mode;
— extraction mode.
A cooking fume extractor may be constructed to incorporate both modes.
5 List of measurements
Performance is determined by assessing the following:
— overall dimensions;
— power measurement of low-power modes;
— airborne acoustical noise;
— volumetric airflow;
— effectiveness and electric power input of the lighting system;
— ability to reduce odours;
— ability to absorb grease.
6 General conditions for measurements
6.1 Test room
The tests are carried out in a draught-free room. The ambient temperature of the room Is maintained at (23 ± 2) °C. The absolute air pressure shall be between 913 hPa and 1 063 hPa.
6.2 Installation and positioning
The appliance has to be clean and free of any residues of packaging material and protective foil. All tests have to be carried out following the order of the clauses of this document with one and the same appliance.
The cooking fume extractor (except for the down-draft system) is installed above a cooking appliance with the distance of (600 ± 10) mm. The distance is determined between the lowest level of the cooking fume extractor and the highest level of the cooking appliance. The cooking fume extractor is installed and operated in accordance with the manufacturer’s instructions (except for the distance above the cooking appliance).
Any extendible visor, which is extendable for normal use in accordance with the manufacturer’s instructions, shall be opened accordingly. If no instructions are given, the extendible visor is fully opened.
If the down-draft system can be elevated, the manufacturer’s instructions are followed; otherwise, it shall be measured in its maximum elevated position for use.
The maximum sized duct in accordance with the manfacturer’s instructions is to be used.
For all tests, the appliance is operated with unchanged default factory settings (e.g. brightness of the display or changeable light colour). Supplementary parts that are part of the appliance are mounted in accordance with the manufacturer’s instructions. Ensure that no network is connected to the appliance for the duration of the measurement, except for the remote control.
Before the measurement is made, any conditioning of the cooking fume extractor, unless explicitly required in this document, is not allowed.
Ensure that any automatic modes, where the fan speed is altered, are switched off.
6.3 ElectrIcity supply
The supply voltage shall be maintained throughout the test at 230 V, with a relative tolerance of ± 1 %, or at 400 V. with a relative tolerance of ± 1 %, as defined by the manufacturer’s installation guide. If more than one option for installation is available and no clear indication fcc testing Is given, the supply voltage shall be 230 V, with a relative tolerance of ± 1 %. The supply voltage shall be recorded at the point where the appliance is connected to the mains supply during all tests.
The supply frequency shall be maintained throughout the test at 50 Hz, with a relative tolerance of±1%. iII
For all tests, it shall be ensured that all filters are positioned correctly.
For appliances with more than one grease filter, the filters shall be positioned with no gap in between (centrally positioned).
6.5 Fan control
Cooking fume extractors shall be tested in the highest continuous setting for normal use, as stated in the manufacturer’s instructions.
6.6 Instrumentation and measurements
Instruments used and measurements made for this document shall comply with the specifications in Table 1 and Table 2. The accuracy is applied to the measured value.
If numbers have to be rounded, they shall be rounded to the nearest number in accordance with ISO 80000-1:2009, B.3, Rule B. If the rounding takes place to the right of the comma, the omitted places shall not be filled with zeros.
7 Dimensions and mass
7.1 Overall dimensions
The overall dimensions of the cooking fume extractor are measured. The longest width, depth and height, including any control knobs or other projections, are stated in millimetres rounded to 10 mm. If dimensions are variable while the cooking fume extractor is operated in normal use, then the minimum and maximum sizes are stated.
For cooking fume extractors with extraction mode, the dimensions of the air-outlet orifice are measured and stated.
7.2 Distance between cooking fume extractor and cooking appliance
The shortest distance between the lowest level of the cooking fume extractor, except downdraft systems, and the highest level of the cooking apphance is measured and indicated in millimetres, rounded to 10 mm.
The mass of the cooking fume extractor, including any filters, supply cord and plug, is
measured and stated in kilograms, rounded to one decimal place.
8 Power measurement of low power modes
The power of low-power modes are measured in accordance with IEC 62301.
9 Airborne acoustical noise
Where an airborne acoustical noise measurement is required, it shall be measured in accordance with IEC 60704-2-13.
NOTE A possible procedure for the statistical determination of declared noise values is described in I EN 60704-3. ij
10 Volumetric airflow
The purpose of this test is to determine the volumetric airflow in general (see 10.3) and at the best efficiency point (BEP) (see 10.4).
The airflow is measured in accordance with the methods contained in ISO 5167-1, ISO 5167-2. ISO 51 67-3 and ISO 5167-4.
10.2 Measuring setup
The maximum possible air-outlet of the cooking fume extractor is connected to a pressure compensation chamber (see Figure 1). The duct diameter needs to be the same as that of the air-outlet.
A cooking fume extractor without ducting, e.g. a cooking fume extractor with recirculation mode, is connected directly to the pressure compensation chamber as shown In Figure ib). The pressure compensation chamber shall be adapted to the dimensions of the cooking fume extractor under test.
Follow the manufacturer’s instructions regarding the distance between points 1 and 7, as shown in Figure ic) and id). If there is no value for the distance given, then the distance a is used.
A cooking fume extractor in recirculation mode can have different geometries as air outlet areas. These have to be adapted to the pressure compensation chamber.
For non-circular ducts, a virtual diameter is considered that represents the same cross-section. The grease filter is installed for the test.
The odour-reduction filter is not installed for the test, except if the test is done in recirculation mode.
10.3 Measurement of the volumetric airflow
The cooking fume extractor is operated at the highest continuous setting for normal use for at least 1 800 s for warming up.
The cooking fume extractor is operated and, by suitably adjusting the auxiliary fan or the baffle, the airflow corresponding to various pressures can be determined.
The measurements are made with the controls positioned at the highest continuous setting for normal use, at the lowest setting. and at the boost position setting, if any.
The airflow in recirculation mode is determined when the static pressure in the compensation chamber is at ambient pressure. For the measurement of the grease absorption in recirculation mode in Clause 13, the pressure drop of the odour-reduction filter has to be determined.BS EN IEC 61591 pdf download.BS EN IEC 61591:2020+A11:2020 Cooking fume extractors – Methods for measuring performance