IEC 60335-2-36:2017 PDF Download

The safety standards for commercial electric cooking ranges, ovens, hobs, and hob elements are the subject of the standard IEC 60335-2-36:2017. These appliances have been especially created for usage in commercial spaces, including bakeries, canteens, hospitals, and restaurants. The standard addresses the typical risks connected with these appliances and offers instructions for using them safely.

The standard is applicable to devices with rated voltages up to 480 V for other devices and 250 V for single-phase devices. It also applies to appliances that use other energy sources besides electricity. Appliances made specifically for industrial usage or for use in locations with corrosive or explosive atmospheres are nonetheless exempt from this rule.

A number of important technical changes have been made to the standard's most recent edition, including the scope's more precise wording, new definitions for surface temperature, the addition of warnings and markings for hot surfaces, and changes to the specifications for leakage current and measurement techniques for induction heating sources. Additionally, it specifies the criteria for electrical connections and ground continuity, as well as the construction of stationary equipment with rollers or castors.

The IEC 60335-1 standard, which outlines general safety standards for electrical equipment, should be utilized in combination with this one. The content of this publication should be adopted by national committees for implementation within 12 to 36 months after the publication date.