Standard
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AS/NZS 5263.1.1:2020
[Current]Gas appliances, Part 1.1: Domestic gas cooking appliances
This Standard provides specific requirements and test methods for domestic gas cooking appliances, including stovettes, hotplates and separate ovens.
Published: 24/01/2020
Pages: 103
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
1 Scope and general
1.1 Scope and application
1.1.1 Scope
1.1.2 Application
1.2 Normative references
1.3 Terms and definitions
1.4 Test methods
2 Design and construction
2.1 Scope
2.2 General design requirements
2.2.6 Sealing of programmed ignition adjustments
2.2.9 Thermal insulation
2.2.10 Protection of wiring and controls from weather conditions
2.2.12 Provision for removal of condensate
2.2.13 Design of appliance base
2.2.14 Provision for moving appliances
2.2.101 Oven thermostats
2.2.102 Prevention of inadvertent placement of oven utensils in a flame
2.2.103 Design of oven shelves
2.2.104 Oven door stability
2.2.105 Provision of explosion relief for ovens with door locks
2.2.106 Use of continuous cleaning surface finishes in ovens
2.2.107 Provision of grill trays and grill grids
2.2.108 Prevention of accidental removal of grill trays
2.2.109 Grill controls
2.2.110 Capacity of griddle plate
2.3 Materials
2.4 Design for assembly and installation
2.4.5 Restraint where a hose assembly is used
2.4.101 Supply of hose assemblies
2.4.102 Suitability for installation with a hose assembly
2.4.103 Provision of braking mechanism and hose assembly for appliances fitted with wheels
2.5 Design for maintenance
2.6 Design for operation
2.6.4 Primary guards openings
2.6.5 Touchability of flames
2.7 Controls and safety devices
2.7.1 Safety shut off system
2.7.3 Main burner shut off provision
2.7.7 Tip over system
2.7.101 Rotation of manual valves
2.8 Gas train
2.8.2 Provision of pressure regulators
2.8.5 Main burner automatic shut off valves
2.8.10 Gas hose assemblies and semi-rigid connectors
2.9 Combustion air and flue systems
2.9.2 Flue terminal openings
2.10 Fan assisted combustion systems
2.11 Burners and ignition systems
2.11.2 Protection of ports and injectors
2.11.10 Tray type burners-turndown limits
2.12 Components
2.13 Cylinders and cylinder compartments
2.14 Markings
2.14.2 Permanent markings on appliances
2.14.2.1 Permanent markings which are legible on the appliance after the appliance is installed or legible by alternative means
2.14.2.2 Permanent markings which are legible on the appliance after the appliance is installed
2.14.2.3 Permanent markings which are legible on the appliance
2.14.3 Marking of doors and covers
2.14.5 Indication of function
2.14.12 Label on guard
2.14.101 Labelling of gas connections
2.15 Instructions
2.15.2 Installation
2.15.2.1 Instructions supplied with the appliance
2.15.3 Operation
2.15.3.2 Warning statements
2.15.3.101 Use of symbols for glass hobs
3 Preliminary tests — Line gases
3.1 General
3.2 Preparation for testing
3.3 Gas leakage
3.4 Gas consumption
3.4.2 Determined gas consumption of permanent pilots
3.4.101 Tolerance on determined gas consumption of all main burners
3.4.102 Provision of turndown to hotplate burners and provision of a simmer hotplate burner
3.4.103 Provision of turndown to grill burners
3.5 Gas pressure regulators
3.6 Ignition and safety shut off systems
3.6.1 General requirements
3.6.1.8 Flame tracking at ignition
3.7 Ignition of draped fabric
4 Tests under limiting conditions
4.1 General
4.2 CO/CO2 ratio limits for any independent surface combustion burner — Underload
4.3 CO/CO2 ratio limits for any independent burner — Overload
4.4 CO/CO2 ratio limits for permanent pilots — Overload
4.5 Flame characteristics at maximum and minimum limiting conditions
4.6 Burner ignition at maximum and minimum limiting conditions
4.7 Delayed ignition at maximum and minimum limiting conditions
4.8 Reignition at turndown under draught conditions
4.9 Pilot ignition and stability at maximum and minimum limiting conditions
4.10 Burner stability when changing setting
4.11 Unburnt gas release from burner system
4.12 Blocked flueway terminal
4.13 Case pressure test
4.14 Effect of opening and closing doors at turndown condition
4.15 Sooting — Luminous effect appliances
4.16 Burner interference at ignition or during combustion
4.101 Oven burner flame stability during cold start
5 Performance specifications
5.1 Combustion air supply
5.1.2 Obstruction of air inlets with fan assisted combustion systems
5.2 Flue operation
5.3 Condensate
5.4 Temperature hazards
5.4.2 Appliance operating conditions
5.4.2.1 Operating condition using all hotplate burners simultaneously
5.4.2.2 Supplementary operating conditions using nominal vessel sizes on hotplates
5.4.2.3 Operating condition for specific oven usage
5.4.5 Temperature limits — Surfaces likely to be accidentally touched
5.4.7 Temperature limits — Protection from contact with the heat source
5.5 Heat resistance of appliance
5.5.1 Resistance to temperatures
5.5.1.2 Test conditions
5.5.3 Minimum temperature requirements of heat exchangers during warming-up period
5.5.4 Maximum temperature requirements for heat exchanger materials
5.6 Durability
5.6.101 Glass top hotplates and fold-down lids
5.6.102 Assembly of ignition systems
5.6.103 Durability of ignition systems under cycling
5.6.104 Durability of thermally toughened glass hotplates
5.6.105 Resistance of glass ceramic to thermal shock
5.7 Electrical supply variation or failure
5.8 Appliance operation under linting conditions
5.9 Rain test for outdoor and room sealed appliances
5.10 Operation under windy conditions
5.11 Strength and stability
5.11.1 Bearing pressure
5.11.2 Strength of flue connection
5.11.3 Stability
5.11.4 Hydrostatic strength
5.11.5 Pan stability
5.11.7 Attachment of primary guard
5.11.8 Strength of primary guard incorporating glass or similar material(s)
5.11.101 Provision of vessel support independent of glass hobs
5.11.102 Provision of means of preventing tilting
5.11.103 Appliance stability
5.11.104 Appliance strength
5.11.105 Door hinge strength
5.11.106 Door strength
5.11.107 Strength of oven shelves and their supports
5.11.108 Stability of oven shelves
5.12 Thermal efficiency (Australia only)
5.12.101 Thermal efficiency of hotplate burners
5.12.102 Grill heat-flux
5.12.103 Grill toasting performance
5.12.104 Grill toasting efficiency
5.12.105 Oven heat loss
5.13 Vitiation and emissions
5.13.1 Operation of oxygen depletion system
5.13.2 Vitiation
5.13.3 Combustion at low appliance inlet pressure
5.13.4 CO/CO2 ratio at the manufacturer’s nominal test point pressure
5.13.5 Nitrogen dioxide emission rate (Australia only)
5.101 Thermostatic control
5.101.1 Oven temperature control
5.101.2 Effect of variation of appliance operating mode on oven temperature control
5.101.3 Hotplate vessel temperature control
5.101.4 Performance of contact thermostats
5.102 Oven cooking
Appendix AA
Appendix BB
BB.1 Scope
BB.2 Oven cooking test — Scones (single tray)
BB.2.1 Scope
BB.2.2 Principle
BB.2.3 Apparatus
BB.2.4 Materials
BB.2.5 Preparation of apparatus
BB.2.6 Procedure
BB.2.6.1 For all ovens
BB.2.6.2 For natural draught ovens only
BB.2.6.3 For fan forced ovens only
BB.2.6.4 For dual-purpose fan forced ovens
BB.2.7 Test report
BB.3 Oven cooking test — Sponge sandwich
BB.3.1 Scope
BB.3.2 Principle
BB.3.3 Apparatus
BB.3.4 Materials
BB.3.5 Preparation of apparatus
BB.3.6 Procedure
BB.3.7 Test report
BB.4 Oven cooking test — Fruit cake
BB.4.1 Scope
BB.4.2 Principle
BB.4.3 Apparatus
BB.4.4 Materials
BB.4.5 Preparation of apparatus
BB.4.6 Procedure
BB.4.7 Test report
BB.5 Oven cooking test — Small cakes (single tray)
BB.5.1 Scope
BB.5.2 Principle
BB.5.3 Apparatus
BB.5.4 Materials
BB.5.5 Preparation of apparatus
BB.5.6 Procedure
BB.5.6.1 For all ovens
BB.5.6.2 For natural draught ovens only
BB.5.6.3 For dual-purpose fan forced ovens only
BB.5.7 Test report
BB.6 Oven cooking test — Custard tart
BB.6.1 Scope
BB.6.2 Principle
BB.6.3 Apparatus
BB.6.4 Materials
BB.6.5 Preparation of apparatus
BB.6.6 Procedure
BB.6.7 Test report
BB.7 Oven cooking test — Scones (multiple trays)
BB.7.1 Scope
BB.7.2 Principle
BB.7.3 Apparatus
BB.7.4 Materials
BB.7.5 Preparation of apparatus
BB.7.6 Procedure
BB.7.7 Test report
BB.8 Oven cooking test — Small cakes (multiple trays)
BB.8.1 Scope
BB.8.2 Principle
BB.8.3 Apparatus
BB.8.4 Materials
BB.8.5 Preparation of apparatus
BB.8.6 Procedure
BB.8.7 Test report
Appendix ZA
ZA.2 Gas consumption test
ZA.2.2 Principle
ZA.2.6 Procedure
ZA.2.7 Test report
ZA.3 Gas pressure regulators test
ZA.3.6 Procedure
ZA.8 Flame tracking at ignition test
ZA.8.2 Principle
ZA.8.3 Apparatus
ZA.8.6 Procedure
ZA.101 Turndown gas consumption test
ZA.101.1 Scope
ZA.101.2 Principle
ZA.101.3 Apparatus
ZA.101.4 Materials
ZA.101.5 Preparation of apparatus
ZA.101.6 Procedure
ZA.101.7 Test report
Appendix ZB
ZB.2 Determination of CO/CO2 ratio for any independent burner — Overload test
ZB.2.3 Apparatus
ZB.2.5 Preparation of apparatus
ZB.4 Flame characteristics at maximum and minimum limiting conditions test
ZB.4.2 Principle
ZB.4.3 Apparatus
ZB.4.5 Preparation of apparatus
ZB.4.6 Procedure
ZB.4.6.1 All burners
ZB.4.6.2 Open flued appliances
ZB.5 Burner ignition at maximum and minimum limiting conditions test
ZB.5.2 Principle
ZB.5.3 Apparatus
ZB.5.5 Preparation of apparatus
ZB.5.6 Procedure
ZB.6 Delayed ignition at maximum and minimum limiting conditions test
ZB.6.2 Principle
ZB.6.3 Apparatus
ZB.6.5 Preparation of apparatus
ZB.6.6 Procedure
ZB.8 Pilot ignition and stability at maximum and minimum limiting conditions test
ZB.8.2 Principle
ZB.8.3 Apparatus
ZB.8.6 Procedure
ZB.13 Effect of opening and closing doors at turndown condition test
ZB.13.6 Procedure
ZB.101 Oven burner flame stability during cold start test
ZB.101.1 Scope
ZB.101.2 Principle
ZB.101.3 Apparatus
ZB.101.4 Materials
ZB.101.5 Procedure
ZB.101.6 Test report
Appendix ZC
ZC.8 Temperature hazards test
ZC.8.3 Apparatus
ZC.14 Effect of spillover on ignition systems test
ZC.14.6 Procedure
ZC.14.7 Test report
ZC.32 Emission rate test
ZC.32.1 Scope
ZC.32.6 Procedure
ZC.101 Safety of glass hotplates and glass fold-down lids — Impact test
ZC.101.1 Scope
ZC.101.2 Principle
ZC.101.3 Apparatus
ZC.101.4 Preparation of apparatus
ZC.101.5 Procedure
ZC.101.6 Test report
ZC.102 Safety of glass fold-down lids for domestic cooking appliances — Impact test after thermal shock
ZC.102.1 Scope
ZC.102.2 Principle
ZC.102.3 Apparatus
ZC.102.4 Materials
ZC.102.5 Preparation of apparatus
ZC.102.6 Procedure
ZC.102.7 Test report
ZC.103 Ignition systems — Vibration test
ZC.103.1 Scope
ZC.103.2 Principle
ZC.103.3 Materials
ZC.103.4 Preparation of apparatus
ZC.103.5 Procedure
ZC.103.6 Test report
ZC.104 Ignition systems — Cycle test
ZC.104.1 Scope
ZC.104.2 Principle
ZC.104.3 Apparatus
ZC.104.4 Materials
ZC.104.5 Preparation of apparatus
ZC.104.6 Procedure
ZC.104.7 Test report
ZC.105 Glass top hotplates — Cycle test
ZC.105.1 Scope
ZC.105.2 Principle
ZC.105.3 Apparatus
ZC.105.4 Materials
ZC.105.5 Preparation of apparatus
ZC.105.6 Procedure
ZC.105.7 Test report
ZC.106 Thermal shock test — Glass ceramic
ZC.106.1 Scope
ZC.106.2 Principle
ZC.106.3 Apparatus
ZC.106.4 Preparation of apparatus
ZC.106.5 Procedure
ZC.106.6 Test report
ZC.107 Pan stability test for 100 mm diameter vessel
ZC.107.1 Scope
ZC.107.2 Principle
ZC.107.3 Apparatus
ZC.107.4 Procedure
ZC.107.5 Test report
ZC.108 Stability test for glass top hotplates
ZC.108.1 Scope
ZC.108.2 Principle
ZC.108.3 Apparatus
ZC.108.4 Procedure
ZC.108.5 Test report
ZC.109 Cooker tilt test
ZC.109.1 Scope
ZC.109.2 Principle
ZC.109.3 Apparatus
ZC.109.4 Procedure
ZC.109.5 Test report
ZC.110 Appliance stability test — Appliances with ovens
ZC.110.1 Scope
ZC.110.2 Principle
ZC.110.3 Apparatus
ZC.110.4 Preparation of apparatus
ZC.110.5 Procedure
ZC.110.6 Test report
ZC.111 Appliance stability test — 50 kg load
ZC.111.1 Scope
ZC.111.2 Principle
ZC.111.3 Apparatus
ZC.111.4 Preparation of apparatus
ZC.111.5 Procedure
ZC.111.6 Test report
ZC.112 Strength test
ZC.112.1 Scope
ZC.112.2 Principle
ZC.112.3 Apparatus
ZC.112.4 Preparation of apparatus
ZC.112.5 Procedure
ZC.112.6 Test report
ZC.113 Oven shelves load test
ZC.113.1 Scope
ZC.113.2 Principle
ZC.113.3 Apparatus
ZC.113.4 Preparation of apparatus
ZC.113.5 Procedure
ZC.113.6 Test report
ZC.114 Oven shelves tilt test
ZC.114.1 Scope
ZC.114.2 Principle
ZC.114.3 Apparatus
ZC.114.4 Preparation of apparatus
ZC.114.5 Procedure
ZC.114.6 Test report
ZC.115 Thermal efficiency test for hotplate burners
ZC.115.1 Scope
ZC.115.2 Principle
ZC.115.3 Apparatus
ZC.115.4 Materials
ZC.115.5 Preparation of apparatus
ZC.115.6 Procedure
ZC.115.7 Test report
ZC.116 Performance of grills — Heat-flux test
ZC.116.1 Scope
ZC.116.2 Principle
ZC.116.3 Apparatus
ZC.116.4 Materials
ZC.116.5 Preparation of apparatus
ZC.116.6 Procedure
ZC.116.7 Test report
ZC.117 Performance of grills — Toast test
ZC.117.1 Scope
ZC.117.2 Principle
ZC.117.3 Apparatus
ZC.117.4 Materials
ZC.117.5 Preparation of apparatus
ZC.117.6 Procedure
ZC.117.7 Test report
ZC.118 Oven maintenance rate test
ZC.118.1 Scope
ZC.118.2 Principle
ZC.118.3 Apparatus
ZC.118.4 Materials
ZC.118.5 Preparation of apparatus
ZC.118.6 Procedure
ZC.118.7 Test report
ZC.119 Automatic control test — Oven thermostats
ZC.119.1 Scope
ZC.119.2 Principle
ZC.119.3 Apparatus
ZC.119.4 Materials
ZC.119.5 Preparation of apparatus
ZC.119.6 Procedure
ZC.119.7 Test report
ZC.120 Automatic control test — Oven thermostat variation
ZC.120.1 Scope
ZC.120.2 Principle
ZC.120.3 Apparatus
ZC.120.4 Materials
ZC.120.5 Preparation of apparatus
ZC.120.6 Procedure
ZC.120.7 Test report
ZC.121 Automatic control — Contact thermostats — Cooking oil
ZC.121.1 Scope
ZC.121.2 Principle
ZC.121.3 Apparatus
ZC.121.4 Materials
ZC.121.5 Preparation of apparatus
ZC.121.6 Procedure
ZC.121.7 Test report
ZC.122 Automatic control — Contact thermostats — Milk test
ZC.122.1 Scope
ZC.122.2 Principle
ZC.122.3 Apparatus
ZC.122.4 Materials
ZC.122.5 Preparation of apparatus
ZC.122.6 Procedure
ZC.122.7 Test report
Bibliography
Cited references in this standard
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