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IEC60350-2 Figure 2 Low Carbon Steel Saucepan for Assessing the Heat Transfer
1. Introduction
The saucepan is strictly designed according to IEC/EN60350-2:2013 Figure 4, it is for assessing the heat transfer from the cooking zone of hotplates to water in a pan. The saucepan is made of low carbon steel having a maximum carbon content of 0.08%, it is cylindrical without metallic handles or protrusions. The diameter of the flat area at the base of the saucepan is to be at least the diameter of the cooking zone. The maximum concavity of the base of the saucepan is to be not more than 0.006a, where a is the diameter of the flat area at the base of the saucepan. The base of the saucepan shall not be convex.
2. Specification
| Diameter of Cooking Zone mm | Dimensions of the saucepan | concavity | ||
| a | b | c | ≤0.006a | |
| ≤145 | 145 | 140 | 3 | ≤0.006a |
| >145≤180 | 180 | 140 | ≥3≤5 | ≤0.006a |
| >180≤220 | 220 | 140 | ≥3≤5 | ≤0.006a |
