SIST EN 60619:1998

SLOVENSKI STANDARD
01-januar-1998
Electrically operated food preparation appliances - Methods for measuring
performance (IEC 619:1993)
Electrically operated food preparation appliances - Methods for measuring performance
(IEC 619:1993)
Elektrisch betriebene Küchenmaschinen - Prüfverfahren zur Bestimmung der
Gebrauchseigenschaften
Appareils électriques pour la préparation de la nourriture - Méthodes de mesure de
l'aptitude à la fonction
Ta slovenski standard je istoveten z: EN 60619:1993
ICS:
97.040.50 Majhni gospodinjski aparati Small kitchen appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

NORME
CEI
INTERNATIONALE IEC
INTERNATIONAL
Deuxième édition
STANDARD
Second edition
1993-02
Appareils électriques pour la préparation
de la nourriture -
Méthodes de mesure
Electrically operated food preparation
appliances -
Measuring methods
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IEC Publication 619
Publication 619 de la CEI
(Second edition - 1993)
(Deuxième édition - 1993)
Appareils électriques pour la préparation Electrically operated food preparation
appliances – Measuring methods
et la nourriture – Méthodes de mesure
C O R R I G E N D U M 1
Cover page, page 7 and page 9
Page de couverture, page 6 et page 8
Replace the title of this publication by the
Remplacer le titre de cette publication par le
following:
titre suivant:
Appareils électriques pour la préparation Electrically operated food preparation
appliances – Methods for measuring
de la nourriture – Méthodes de mesure
de l’aptitude à la fonction the performance
July 1993
Juillet 1993
619 ©IEC:1993 - 3 -
CONTENTS
Page
FOREWORD 7
Clause
1 Scope and object 9
1.1 Scope 9
1.2 Aspects excluded from the scope 9
2 Normative references 9
Definitions
3 9
4 List of measurements 11
5 General conditions for measurements 13
5.1 General 13
5.2 Electrical supply 13
5.3 Ambient temperature 13
5.4 Movement of hand-held machines 15
5.5 Type of bowl 15
5.6 Ingredients 15
5.7 Preliminary tests 15
5.8 Baking temperature 15
6 Whisking 15
6.1 Ingredients 15
6.2 Procedure 17
6.3 Specific volume 17
6.4 Result 17
7 Whipping cream 17
7.1 Ingredients 17
7.2 Procedure 19
7.3 Measurement of specific volume 19
7.4 Result 19
8 Beating
8.1 Ingredients 19
8.2 Procedure 21
8.3 Result 21
9 Heavy mixing 23
9.1 Ingredients 23
9.2 Procedure 23
9.3 Result 25
619 ©IEC:1993 — 5
Clause Page
10 Mixing 25
10.1 Ingredients 25
10.2 Procedure 25
10.3 Result 27
11 Kneading 27
11.1 Ingredients 27
11.2 Procedure 27
11.3 Result 29
12 Blending/Pureeing 29
12.1 Ingredients 29
12.2 Procedure 29
12.3 Result 29
13 Emulsifying 31
13.1 Ingredients 31
13.2 Procedure 31
13.3 Result 31
14 Chopping 31
14.1 Chopping of meat 31
14.2 Chopping of onions 33
14.3 Chopping of almonds 33
15 Slicing 35
15.1 Slicing of carrots 35
15.2 Slicing of cucumber 37
15.3 Slicing of leeks 39
16 Shredding 39
16.1 Shredding of carrots 39
16.2 Shredding of cheese 41
17 French fries chipping 43
17.1 Ingredients 43
17.2 Procedure 43
17.3 Result 43
18 Juice separation 45
19 Citrus juice extraction 45
20 Coffee milling and grinding 45
21 Splashing 45
22 Spillage 45
23 Cleaning 45
Annex A Ingredients used for the purpose of this standard 49

619©IEC:1993 - 7 —
INTERNATIONAL ELECTROTECHNICAL COMMISSION
ELECTRICALLY OPERATED FOOD PREPARATION APPLIANCES -
MEASURING METHODS
FOREWORD
1)
The IEC (International Electrotechnical Commission) is a worldwide organization for standardization
comprising all national electrotechnical committees (IEC National Committees). The object of the IEC is to
promote international cooperation on all questions concerning standardization in the electrical and
electronic fields. To this end and in addition to other activities, the IEC publishes International Standards.
Their preparation is entrusted to technical committees; any IEC National Committee interested in
the subject dealt with may participate in this preparatory work. International, governmental and
non-governmental organizations liaising with the IEC also participate in this preparation. The IEC
collaborates closely with the International Organization for Standardization (ISO) in accordance with
conditions determined by agreement between the two organizations.
2)
The formal decisions or agreements of the IEC on technical matters, prepared by technical committees on
which all the National Committees having a special interest therein are represented, express, as nearly as
possible, an international consensus of opinion on the subjects dealt with.
3)
They have the form of recommendations for international use published in the form of standards, technical
reports or guides and they are accepted by the National Committees in that sense.
4)
In order to promote international unification, IEC National Committees undertake to apply IEC International
Standards transparently to the maximum extent possible in their national and regional standards. Any
divergence between the IEC Standard and the corresponding national or regional standard shall be clearly
indicated in the latter.
International Standard IEC 619 has been prepared by sub-committee 59G: Small kitchen
appliances, of IEC technical committee 59: Pe
rformance of household electrical appliances.
This second edition cancels and replaces the first edition issued in 1978 and its
amendment 1 (1992). It constitutes a technical revision.
The text of this standard is based on the following documents:
DIS Report on Voting
59G(CO)25
59G(CO)33
Full information on the voting for the approval of this standard can be found in the repo
rt
on voting indicated in the above table.
Annex A forms an integral pa
rt of this standard.
619 ©IEC:1993 - 9 -
ELECTRICALLY OPERATED FOOD PREPARATION APPLIANCES -
MEASURING METHODS
1 Scope and object
1.1 Scope
This International Standard applies to electrically operated food preparation appliances for
household use.
The purpose of this standard is to state and define test methods of measuring the
functions that can be carried out by means of household electrical food preparation
appliances, which are of interest to the user and to give some guidelines for the evaluation
of test results.
Taking into account the lower grade of accuracy and repeatability, due to variations in
time and origin of test materials and ingredients and to the influence of the subjective
judgement of test operators, the described test methods may be applied more reliably for
comparative testing of a number of appliances at approximately the same time, in the
same laboratory, by the same operator and with the same utensils, rather than for testing
of single appliances in different laboratories.
As there is no definition of a given type or size of oven, and as a number of the tests
involve baking of the final product in order to make a determination of volume, a variation
in results can be expected between ovens used. All comparative tests should be under-
taken in the same oven.
1.2 Aspects excluded from the scope
This standard is not concerned with safety.
It does not apply to appliances designed exclusively for commercial or industrial use.
Attention is drawn to the fact that sometimes the same result may be obtained using
different functions.
2 Normative references
Void.
NOTE - Other clauses which include normative references will be developed later.
3 Definitions
For the purpose of this International Standard the following definitions apply:
3.1 Terms used to define the functions
3.1.1 whisking: To incorporate air and increase the volume of egg-whites.

619 ©IEC:1993 - 11 -
whipping cream:
3.1.2 To incorporate air and increase the volume of cream.
3.1.3 beating: To mix and incorporate air (e.g.: cake batter).
3.1.4 heavy mixing: To incorporate ingredients evenly into a heavy mixture without
chopping (e.g.: fruit cake containing glacé cherries).
3.1.5 mixing: To combine ingredients evenly (e.g.: pastry, pie).
To work a heavy mixture to form a smooth, pliable mass.
3.1.6 kneading:
3.1.7 blending/pureeing: To make semi-solid ingredients liquid or to chop with liquid
(e.g.: babyfood, fruit, soup).
3.1.8 emulsifying: To combine together insoluble liquids so that one or more is
suspended in droplets throughout the other (e.g.: mayonnaise).
3.1.9 chopping: To reduce solid ingredients to small particles (e.g.: meat, onions,
almonds).
3.1.10 slicing: To cut into slices (e.g.: carrots. cucumber, leeks).
3.1.11 shredding: To reduce to small strips (e.g.: carrots, cheese).
3.1.12 french fry: To cut potatoes into the shape of French fries.
NOTE - The definition of other functions is under consideration.
3.2 Terms used to define the major families of appliances
3.2.1 mono-function appliance: Appliance designed to perform only one function.
3.2.2 multi-function appliance: Appliance designed to perform more than one function.
Appliances can be either hand-held type or table type.
NOTE - Sometimes, for some appliances, it may be necessary to change the attachments or tools in order
to perform the different functions.
4 List of measurements
This standard covers the following functions:
- whisking (clause 6);
- whipping cream (clause 7);
beating (clause 8);
-
- heavy mixing (clause 9);
- mixing (clause 10);
- kneading (clause 11);
- blending/pureeing (clause 12);
- emusifying (clause 13);
- chopping of meat (subclause 14.1);

619 ©IEC:1993 - 13 -
-
chopping of onions (subclause 14.2);
-
chopping of almonds (subclause 14.3);
slicing of carrots (subclause 15.1);
-
slicing of cucumbers (subclause 15.2);
- slicing of leeks (subclause 15.3);
- shredding of carrots (subclause 16.1);
- shredding of cheese (subclause 16.2);
- french fries chipping (clause 17);
- juice separation (clause 18);
- citrus juice extraction (clause 19);
- coffee milling and grinding (clause 20).
This standard also covers:
splashing (clause 21);
- spillage (clause 22);
cleaning (clause 23).
5 General conditions for measurements
Unless otherwise specified, the measurements are conducted under the following
conditions.
5.1 General
The attachments, speed, tools and quantities of ingredients used shall be those recom-
mended by the manufacturer. In the absence of manufacturer's recommendations, the
quantities quoted shall be used. The ingredients specified have been selected primarily to
ensure uniform and reproducible results. A list of ingredients known to be suitable is given
in annex A. Unless otherwise stated, the appliance shall be operated in accordance with
the manufacturer's instructions.
5.2 Electrical supply
The measurements shall be made at rated frequency and at a voltage which is within
±0,5 % of the rated voltage or the mean of the rated voltage range.
NOTE - If the rated voltage differs from the nominal supply voltage of the count ry concerned, measurements
carried out at rated voltage may be misleading. Therefore, for comparative testing the voltage used for the
tests is to conform to the nominal supply voltage and this shall be reported.
5.3 Ambient temperature
The ambient temperature and the temperature of all utensils and ingredients shall be
maintained at (20 ± 5) °C, unless otherwise specified.
NOTE - In tropical climates, the ambient temperature may be (27 ± 5) °C but the temperature should be
recorded.
619 ©I EC:1993 - 15 -
5.4 Movement of hand-held machines
For whisking and whipping, a figure-of-eight movement shall be used unless it is imprac-
tical, in which case the beaters shall follow the shape of the bowl. The number of complete
movements shall not exceed fifteen per minute.
For other operations, hand-held machines shall be moved as necessary to achieve good
operation but at a speed not exceeding thirty movements per minute.
Hand-held machines supplied with bowl and stand shall be operated in accordance with
the manufacturer's instructions. If no instructions are supplied and it is obvious that the
bowl has to be moved, this is allowed but must be stated in the report.
5.5 Type of bowl
For appliances supplied with a bowl, the measurements shall be made using this bowl.
For appliances not supplied with a bowl, one of the bowls shown in figures 1, 2 and 3 shall
be used, choosing the most suitable for the function that has to be measured.
Ingredients
5.6
Where different ingredients have been used following particular national habits or parti-
cular country conditions a clear reference to these ingredients has to be given in the test
repo rt .
Where it is required that minimum and maximum quantities have to be processed, care
has to be taken that the same proportion between all ingredients is maintained.
Preliminary tests
5.7
Sometimes and for some functions it may be necessary to carry out, for a given appliance
or for a series of appliances, some preliminary tests in order to find out the time and the
procedure to obtain the best result.
5.8 Baking temperature
Where in the standard it is required to bake the prepared mixture, baking has to be made
in a normal (not forced convection) oven, at a suitable temperature in accordance with the
oven manufacturer's instructions.
6 Whisking
6.1 Ingredients
Only fresh eggs shall be used according to annex A.
The initial temperature of the eggs shall be (23 ± 2) °C.

619 ©IEC:1993 _ 17 -
6.2 Procedure
Separate the egg-whites in a separate bowl, weigh individually, and use as required,
(30 ± 2) g representing one egg-white. Put the egg-whites into the bowl, which is
completely dry and free from grease. Measure and record the time taken to complete the
whisking.
Whisking is considered to be achieved when the mixture is soft, glossy and moist in
appearance and an impression made with a knife retains for at least 5 s. Tests are made
to find the minimum and maximum number of eggs that can be satisfactorily whisked.
6.3 Specific volume
Immediately afterwards fill two Petri dishes (see figure 4), each of known mass and
volume, with a sample taken from the centre of the whole mixture of whisked egg-whites
and weigh. Calculate the mean value of those two measurements.
The maximum volume is determined with four whisked egg-whites.
The specific volume shall be measured as described above. Pre-tests may be made to
choose the whisking time suitable for the appliance to be tested.
For the time giving the highest specific volume the test has to be repeated. The mean
value of the two measurements and the corresponding time are reported.
6.4 Result
Record the following:
-
the minimum and maximum number of egg-whites that can be satisfactorily
whisked;
-
the maximum specific volume of the foam reached for four egg-whites and the time
to reach this result;
-
the attachments and setting used.
7 Whipping cream
7.1 Ingredients
Cream with no additives made from pasteurised milk and having a butter fat content
of
(35 ± 5) % is used.
For the test either fresh cream or long-
life cream can be used, but in the report it has to be
stated what cream has been used.
An amount sufficient for one series of measurements shall be taken from the refri-
gerator where it has been stored for at least 24
h. The temperature of the cream shall
be (8 ± 1) °C.
619 ©IEC:1993 - 19 -
7.2 Procedure
The ambient temperature and the temperature of all utensils is to be at (20 ± 5) °C.
The cream is put into the bowl and the whipping shall be started immediately. Whipping
is considered to be achieved when an impression made with a knife is retained for at least
5 s. Tests are made to find the maximum quantity, in multiples of 100 g, that can be
satisfactorily whipped.
7.3 Measurement of specific volume
Fill two Petri dishes (see figure 4), each of known mass and volume, with a sample taken
from the centre of the whole mixture of whipped cream and weigh. Calculate the mean
value of those two measurements.
The maximum volume is determined with 200 g of whipped cream. The specific volume
shall be measured as described above. Pre-tests may be made to choose the whipping
time suitable for the appliance to be tested.
For the time giving the maximum specific volume the test is repeated. The mean value of
the two measurements and the corresponding time are reported.
In order to determine any seepage one of the batches shall be put into a funnel (see
±
°C for 3 h.
figure 6) and left at ambient temperature (20 5)
7.4 Result
Record the following:
the minimum and the maximum quantities that will give satisfactory results;
-
- the maximum specific volume of 200 g whipped cream and the time taken to reach
this result;
- the attachments and setting used;
- the type of cream used (fresh or long-life);
- the amount of seepage.
8 Beating
8.1 Ingredients
The mass of ingredients to each egg is as follows:
- 50 g margarine;
- 50 g sugar;
- 50 g flour;
- 1 g baking powder or in accordance with the instructions of the manufacturer of the
baking powder.
Initial temperature (23 ± 2) °C.

619 ©I EC:1993 - 21 -
8.2 Procedure
Tests of different amounts of ingredients are made to find the minimum and maximum
quantities that can be satisfactorily beaten.
The result is satisfactory when all ingredients are evenly distributed.
Record the weight of the bowl and its attachments. Make a dough based on three eggs.
Cut the margarine into cubes of approximately 20 mm. Place all the ingredients into
the bowl and beat until satisfactorily mixed. Scrape down the sides of the bowl once, if
necessary, with a spatula. Record the time needed for beating.
550 g of the dough is put into a long uncoated aluminium baking tin (see figure 5).
Place the tin in the middle of a preheated oven at a suitable temperature according to
the oven manufacturer's instructions and bake until the cake is deemed to be done.
The baking time and the temperature have to be recorded.
After carefully scraping the bowl and its attachments, weigh these and calculate the
residual dough in the bowl and its attachments as a percentage of the total weight of the
ingredients.
After the baking, the cake is taken out of the tin and turned upside down on a flat surface.
It is covered with the tin and left for 24 h at room temperature. After the resting time the
cake is weighed.
In order to determine the volume, the tin with the cake is filled up to the rim with mustard
seeds. The seeds are measured in a measuring bowl. The difference between the known
volume of the tin and the volume of the mustard seeds is the volume of the baked cake.
If the cake has risen over the tin the measurement should be made, for instance, by aid
of additional walls put on the top of the tin or by other suitable means, but without cutting
the cake.
The cake has to be sliced evenly at different points (normally at 1/5, 2/5, 3/5 and 4/5 of its
length).
The test has to be repeated and the mean value is calculated.
8.3 Result
Record the following:
- the minimum and maximum quantities that give satisfactory results, expressed as
the number of eggs;
- the weight of residual dough in the working bowl and on its attachments;
- the baking time, the temperature and the type of the oven;
- the time taken to mix a dough of three eggs;
- volume of the baked cake;
comments on the structure of the slices that has to be such that air pockets should
-
be of even size and distribution;
the attachments and setting used.
-
619 © I EC:1993
- 23 -
9 Heavy mixing
9.1 Ingredients
The mass of ingredients to each egg is as follows:
- 45 g margarine;
- 45 g sugar;
- 85 g flour;
3,5 g baking powder;
-
- 50 g currants, after soaking in tea;
50 g mixed dried fruit according to national availability.
-
Initial temperature (23 ± 2) °C.
9.2 Procedure
Tests of different amounts of ingredients are made to find the minimum and maximum
quantities that can be satisfactorily mixed.
A satisfactory result is when all ingredients are evenly distributed and the fruits are not
damaged.
Record the weight of the bowl and its attachments. Make a dough based on three eggs.
Cut the margarine into cubes of approximately 20 mm. Place all the ingredients except the
fruits into the bowl and process until satisfactorily mixed. At the end of the procedure
the fruits are added and the appliance is operated till the moment when the fruits are
distributed into the dough. Scrape down the sides of the bowl once, if necessary, with a
spatula. Record the time needed for mixing.
950 g of the dough is put into a long uncoated aluminium baking tin (see figure 5). Place
the tin in the middle of a preheated oven at a suitable temperature according to the oven
manufacturer's instructions and bake until the cake is deemed to be done. The baking time
and the temperature have to be recorded.
After carefully scraping the bowl and its attachments, weigh these and calculate the
residual dough on the working bowl and its attachments as
...