Low Carbon Steel Saucepan

Low Carbon Steel Saucepan

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Low Carbon Steel Test Saucepan

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


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Description
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.
Model
PG-CSS