Standard No.:	GB/T 4706.52-2024
English Name:	Safety of household and similar electrical appliances - Part 52：Particular requirements for commercial electric cooking ranges, ovens, hobs and hob elements
Chinese Name:	家用和类似用途电器的安全 第52部分：商用电炉灶、烤箱、灶和灶单元的特殊要求
Professional Classification:	GB    National Standard
Source Content Issued by:	State Administration for Market Regulation; Standardization Administration of China
Issued on:	2024-07-24
Implemented on:	2026-8-1
Status:	to be valid
Superseding:	GB 4706.52-2008 Household and similar electrical appliances - Safety - Particular requirements for commercial electric cooking ranges ovens hobs and hob elements
Target Language:	English
File Format:	PDF
Word Count:	19000 words
Translation Price(USD):	570.0
Delivery:	via email in 1~3 business day

GB/T 4706.52-2024 Safety of household and similar electrical appliances - Part 52: Particular requirements for commercial electric cooking ranges, ovens, hobs and hob elements 1 Scope This clause of Part 1 is replaced by the following. This document deals with the safety of electrically operated commercial cooking and baking ranges, ovens, hobs, hob elements and similar appliances not intended for household and similar use. This document applies to electrically operated commercial cooking and baking ranges, ovens, hobs, hob elements and similar appliances not intended for household and similar use, their rated voltage being not more than 250 V for single-phase appliances connected between one phase and neutral and 480 V for other appliances. Note 101: These appliances are used for the commercial processing of food, for example in kitchens of restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc. The electrical part of appliances making use of other forms of energy is also within the scope of this standard. As far as is practicable, this standard deals with the common hazards presented by these types of appliances. Note 102: Attention is drawn to the fact that ——For appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be necessary; ——In many countries additional requirements are specified by the national health authorities, the national authorities responsible for the protection of labour, the national water supply authorities and similar authorities. Note 103: This standard does not apply to ——appliances designed exclusively for industrial purposes; ——appliances intended to be used in locations where special conditions prevail, such as the presence of a corrosive or explosive atmosphere (dust, vapour or gas); ——appliances for continuous mass production of food; ——steam cookers, forced and steam convection ovens (GB/T 4706.34); ——hot cupboards (GB/T 4706.51); ——microwave ovens (GB/T 4706.90). 2 Normative references This clause of Part 1 is applicable except as follows. Addition: ISO 185 Grey cast irons - Classifications Note: GB/T 9439-2023, Grey iron castings (ISO 185:2020, NEQ) ISO 898-1 Mechanical properties of fasteners made of carbon steel and alloy steel - Part 1: Bolts, screws and studs with specified property classes - Coarse thread and fine pitch thread Note: GB/T 3098.1-2010, Mechanical properties of fasteners - Bolts, screws and studs (ISO 898-1:2009, MOD) ISO 3506-1 Fasteners - Mechanical properties of corrosion-resistant stainless steel fasteners - Part 1: Bolts, screws and studs with specified grades and property classes Note: GB/T 3098.6-2023, Mechanical properties of fasteners - Stainless steel bolts, screws and studs (ISO 3506-1:2020, MOD) ISO 3506-2 Fasteners - Mechanical properties of corrosion-resistant stainless steel fasteners - Part 2: Nuts with specified grades and property classes Note: GB/T 3098.15-2023, Mechanical properties of fasteners - Stainless steel nuts (ISO 3506-2:2020, MOD) ISO 3506-3 Mechanical properties of corrosion-resistant stainless steel fasteners - Part 3: Set screws and similar fasteners not under tensile stress Note: GB/T 3098.16-2014, Mechanical properties of fasteners - Stainless steel set screws (ISO 3506-3:2009, MOD) ISO 3506-4 Mechanical properties of corrosion-resistant stainless steel fasteners - Part 4: Tapping screws Note: GB/T 3098.21-2014, Mechanical properties of fasteners—Stainless steel tapping screws (ISO 3506-4:2009, MOD) IEC 60584-1 Thermocouples - Part 1: EMF specifications and tolerances Note: GB/T 16839.1-2018, Thermocouples - Part 1: EMF specifications and tolerances (IEC 60584-1:2013, IDT) 3 Terms and definitions This clause of Part 1 is applicable except as follows. 3.1.4 Addition: Note 1: The rated power input is the sum of the power inputs of all the individual elements in the appliance that can be on at one time; where several such combinations are possible, that giving the highest power input is used in determining the rated power input. 3.1.9 Replacement: normal operation operation of the appliance under the following conditions: Solid hob elements are operated with no load and sheathed hob elements are operated with a load made of dull black, cold or hot rolled steel, 9 mm to 10 mm thick, that covers not less than 90 % and not more than 100 % of the element surface. The hob elements are operated with the controls set to give the temperatures as set out below, the temperature being measured at the geometrical centre or the hottest point of the solid element or load, if the element is unevenly heated. Stepped controls are set to the first position that gives a temperature equal to or greater than 275 °C. Cycling controls are set so that the mean value of the temperature over the cycle is 275 °C ± 5 °C. If this temperature cannot be reached, the control is set at the maximum. Non-induction heating sources beneath a glass-ceramic or similar material are operated with a pan or pans containing initially cold water, the pan(s) being filled to a height of 60 mm ± 10 mm. The pan or pans are of aluminium, of ordinary quality, not brightly polished, with a base concavity not exceeding 0.1 mm. The pan or pans shall cover the cooking zone to the greatest extent possible. The pan or pans are covered with a lid. The controls are set at maximum until the water boils and then adjusted to maintain boiling. Water is added to maintain the water level during boiling. Induction heating sources beneath a glass-ceramic or similar material are operated with the pan or pans recommended by the manufacturer. If one pan is used, it shall cover as closely as possible, but not less than, the full area of the cooking zone. The pan is positioned centrally. For non-circular cooking zones a combination of the smallest number of pans is chosen to cover as much as possible the area of the cooking zone. The pan or pans in each case are filled with initially cold frying oil to a height of 30 mm ± 5 mm. The controls are set to maximum until the temperature of the oil attains a value of 180 °C and then adjusted to maintain the oil at a temperature of 180 °C ± 15 °C. The oil temperature is measured 1 0 mm above the centre of the bottom of the vessel. A further test is made using initially cold water, the pan(s) being filled to a height of 60 mm ± 10 mm. The pan or pans are covered with a lid. The controls are set at maximum until the water boils and then adjusted to maintain boiling. Water is added to maintain the water level during boiling. The condition providing the most unfavourable results (oil or water) is used. Ovens are operated with no load and with the controls set so that the mean value of the temperature over the thermostat cycle at the geometric centre of the usable space in the interior of the oven is maintained at 240 °C ± 4 °C. Stepped controls are set so that this temperature is 240 °C ± 15 °C. For ovens that are capable of attaining temperatures in excess of 290 °C, the controls are set so that the temperature is 50 °C ± 4 °C below the maximum temperature attainable. For ovens that are unable to attain a temperature of 240 °C, the controls are set to maximum. Griddle plates are operated with no load and with the controls set so as to give the temperatures set out below, the temperature being measured at the hottest point of each controlled cooking surface. Stepped controls are set to the first position that gives a temperature equal to or greater than 275 °C. Cycling controls are set so that the mean value of the temperature over the cycle is 275 °C ± 5 °C. If this temperature cannot be reached, the control is set to maximum. Motors incorporated in the appliance are operated in the intended manner under the most unfavourable conditions that can be expected in normal use, taking into account the manufacturer's instructions. 3.101 cooking and baking range single cooking or baking appliance incorporating one or more ovens together with one or more hob elements or griddle plates or a combination of these Note: An appliance incorporating a forced convection oven, steam-convection oven or microwave oven is considered to be an appliance incorporating another appliance (see also 5.102). 3.102 heating unit any part of the appliance that fulfils an independent cooking or heating function Note 1: Examples are hob elements, griddle plates or ovens. Note 2: If an oven incorporates more than one heating element or groups of elements that are so controlled that one element or group cannot be switched on while another element or group is energized, each of the elements or groups of elements is to be considered as a separate heating unit and tested accordingly. 3.103 hob element heating unit designed to accommodate a vessel or vessels on its upper surface Note: A hob element may consist of an induction or non-induction heating source beneath a surface of glass-ceramic or similar material. 3.104 hob surface horizontal part of the appliance to which the hob elements are attached Note 1: It may be a separate appliance or part of a cooking range. Note 2: A hob may also incorporate a griddle plate. 3.105 hob hob surface and one or more hob elements 3.106 cooking zone area marked on a hob surface of glass-ceramic or similar material where the vessel is intended to be placed 3.107 induction heating source heating source that operates by inducing eddy currents in a vessel positioned on the hob element 3.108 griddle plate heating unit having a cooking surface on which the food is intended to be placed directly 3.109 installation wall special fixed construction containing supply facilities for appliances installed in conjunction with it 3.110 pan detector device incorporated in a hob element that prevents its operation unless a vessel is placed on the cooking zone Note: A pan detector is not considered to be a thermostat or protective device. 3.111 functional surface surface that is intentionally heated by an internal heat source and has to be hot to carry out the function for which the appliance is intended