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ADDITIONAL REQUIREMENTS FOR TOASTERS, GRILLS, ROSTERES AND SIMILAR APPLIANCES AND TEST METHODS

ST SEV 2494-88)

Official publication

USSR STATE COMMITTEE ON STANDARDS Moscow

UDC 641.535.06:006.354 Group E75

STATE STANDARD OF THE USSR UNION

SAFETY OF HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES

Additional requirements for toasters, grills, roasters and similar devices 27570.16-88

and test methods

Safety of household and similar electrical appliances. (IEC

Particular requirements for toasters, grills, roasters 335-2-0-86,

and similar appliances and test methods CT SEV 2404-88)

OKP 34 6818, 34 6821, 34.6822, 34 6823, 34 6824

Date of introduction 01/01/90

This standard sets out the norms, rules and test methods that supplement, amend or exclude the relevant sections and (or) paragraphs of GOST 27570.0.

1. AREA OF DISTRIBUTION

1.1. This standard applies to portable electrical appliances intended for cooking food by baking, frying on a spit and in a roaster, used in domestic conditions: toasters, waffle irons, roasters, radiation grills, contact grills, grills with spits, fryers, portable ovens.

The standard must be applied in conjunction with GOST 27570.0.

1.2. This standard does not take into account the specific hazards that arise in kindergartens and other places where there are children and people who are not able to operate these devices; for these cases additional requirements must be developed.

1.3. This standard does not apply to stationary ovens and grills, high-frequency heating devices.

For devices intended for use in automobiles, ships or aircraft, additional requirements must be developed.

For devices intended for use in tropical countries, special requirements must be developed.

2. TERMS AND DEFINITIONS

Terms and definitions - according to GOST 27570.0 with the following changes.

Official publication

Reproduction is prohibited

© Standards Publishing House, 1989

For each of the three test samples, the leakage current should not exceed the value specified in clause 16.2.

Immersion of the sample in water and measurement of the leakage current is carried out 5 times, after which for each sample the electrical strength test is carried out according to clause 16.4 at a test voltage of 1000 V.

The sample, which after the fifth immersion had the highest leakage current, is dismantled and checked to see if large quantities of water have appeared inside it, as well as traces of water on the insulation, for which the insulation distances and air gaps have been determined according to clause 29.1.

The remaining two samples are then operated for 10 days (240 hours) under normal heat transfer conditions according to clause 2.2.29 without loading. During this period, the samples are cooled to ambient temperature 5 times at equal intervals.

Immediately after turning off the power to the samples, disconnect the connecting cord and immerse the devices in water, as indicated earlier. After 1 hour, the sample is removed from the water, dried with a cloth (especially the pins of the instrument plugs) and the leakage current is measured according to clause 16.2.

For each of the two samples, the leakage current should not exceed the values ​​​​specified in clause 16.2.

Then the electrical strength test is carried out according to clause 16.4, and the test voltage is 1000 V. After this, the samples are dismantled and checked to see if water has appeared inside them, as well as traces of water on the insulation, for which the insulation distances and air gaps are determined according to clause. 29.1.

Note. When inspecting devices to detect traces of water, special attention should be paid to those parts that contain electrical components.

16. INSULATION RESISTANCE AND ELECTRIC STRENGTH

Insulation resistance and electrical strength - according to GOST 27570.0 with the following changes.

16.2. Addition to paragraph

P R note. For appliances that may be completely or partially immersed in water during washing, dry the appliance plug pins with blotting paper or cloth before testing.

17. OVERLOAD PROTECTION Overload protection - according to GOST 27570.0.

S. 2 GOST 27570.18-88

2.2.29, The conditions for normal heat transfer correspond to the operation of the device under the conditions below.

Toasters loaded with the maximum number of slices of white bread, according to the manufacturer's instructions, operate in still air intermittently. Each cycle consists of a period of work and a break. The bread, previously aged for about 24 hours, should be cut into slices approximately 100x100x10 mm in size. The OFF period lasts 30 seconds or is equal to the intended lowest browning control setting, whichever is greater. Slices of bread are replaced during each break. In non-automatic toasters, each operating period is completed as soon as the slices of bread turn golden brown. In automatic toasters, the browning control is set so that during operation the bread acquires a golden brown hue.

Other appliances, as well as rotisserie grills, operate without being loaded with food.

Waffle irons with a thermostat operate when the thermostat is set to the maximum temperature. Waffle irons with a thermal limiter operate with the thermal limiter set at the factory or as specified in the operating instructions. Other waffle irons operate, if necessary, with alternating power on and off so that the average temperature in the center of the heated surface is not lower than 210°C, and temperature fluctuations, if possible, do not exceed ±15°C.

Frying electric cabinets operate with the door closed during the entire operating period. Frying electric cabinets equipped with a thermostat are put into operation with the thermostat in such a position that the average temperature in the center of the useful volume of the cabinet during the operation cycle of the thermostat is maintained at the level of (240±4)°C or at the level achieved at the maximum setting of the thermostat, depending from what is less. Other frying electric cabinets are put into operation under such conditions that the temperature in the center of the useful volume of the cabinet is maintained at the level of (240 ± 15) C, which is ensured by lateral switching on and off the power.

The fryers are operated with the lid closed. Fryers with a thermostat are put into operation under such conditions that the thermostat is adjusted in such a way that the average temperature in the cycle, measured in the center of the useful volume, is (240 ± 4) ° C. Fryers without a thermostat are put into operation under the same conditions, while the average temperature is maintained, if necessary, by alternately turning the power on and off.

Radiation grills and rotisserie grills operate under conditions where the control device is set in accordance with the manufacturer's instructions, and in the absence of instructions - at the highest possible setting. Doors and covers, if any, are fully open or installed in the position specified in the instructions. Reflectors designed to be placed above the heating elements are positioned in the desired position. All trays and parts on which food is placed are installed at the highest position for radiant grills and at the lowest position for rotisserie grills.

Automatically controlled contact grills, contact sandwich grills and similar appliances operate under conditions where the thermostat is set to the maximum setting. Other contact grills, contact sandwich grills and similar appliances are operated, if necessary, by cycling the power on and off so that the average temperature at the center of the heated surface is not less than 275 ° C, and temperature fluctuations, if possible, do not exceed ±15 S S.

Appliances that perform more than one cooking function are switched on sequentially in accordance with each function, with each new switch on starting from the cold state of the appliance. If the device can perform several functions simultaneously, then it is put into operation under conditions of simultaneous performance of several functions.

Appliances not mentioned above, but which can nevertheless perform one or more of the specified functions, are tested under the conditions of useful heat generation provided by the above method, as far as possible.

2.2.101. A toaster is a device designed to toast slices of bread using radiated heat.

2.2.102. A waffle iron is a device consisting of two hinged plates that are heated and shaped to allow batter to be poured onto only one of them.

2.2.103. An electric frying cabinet is a device consisting of a heating compartment with a door, and designed so that the product to be heated, boiled, baked or fried can be placed on a separate shelf or in a separate vessel inside the work space.

2.2.104. A fryer is a device consisting of a heated container equipped with a lid, and designed in such a way that the product to be heated, boiled, baked or fried is placed in it.

2.2.105. Grill with spit - a device that has a radiating heating element and a rotating part, in which 2-44

position the product to be fried or fried in such a way that it is exposed to radiant heat.

Note: The spit grill can be placed in a special compartment with or without a door. A grill with a spit, placed in a special compartment, is known as a grill with a spit and can be combined with an electric frying cabinet.

2.2.106. Radiation grill (roaster) is a device that has a radiation heater and a part on which the product intended for roasting (roasting) is placed so that it is exposed to radiated heat.

Note. The radiation grill can be placed in a special compartment with or without a door,

2.2.107. Contact grill - a device consisting of one or two heated surfaces that are in contact with the product intended for toasting (frying) or on which the product is placed.

3. GENERAL REQUIREMENTS

General requirements - according to GOST 27570.0.

4. GENERAL TEST CONDITIONS

General test conditions are in accordance with GOST 27570.0 with the following changes.

4.2. Addition to paragraph

For appliances that may be partially or completely immersed in water during washing, the test according to clause 15.101 is carried out on three additional samples.

4.101. Appliances performing more than one function are tested according to each function.

5. NOMINAL VALUES

Nominal values ​​- according to GOST 27570.0.

6. CLASSIFICATION

Classification - according to GOST 27570.0 with the following changes.

6.1. Addition to paragraph

Note 4. Devices are divided into partially or completely immersed in water during washing. This standard does not take into account waterproof appliances.

7. MARKING

Marking - according to GOST 27570.0 with the following changes.

7.1. Addition to paragraph

Appliances that may be partially or completely immersed in water during cleaning must have a clearly marked immersion line and a warning notice:

“Do not submerge below the water line.”

The line indicating the depth of permissible immersion must be at least 5 cm below the level of connections of parts of the device, due to which the devices do not withstand the tests according to clause 15.101.

Toasters with hinged crumb trays that can be opened without the use of tools, in which, after opening, live parts can be touched with the standard test finger in accordance with GOST 27570.0 (Drawing 1), when the toaster is connected to the network, but is not functioning, must have the following designation in the language of the country , in which the devices will be sold:

“Remove the plug from the socket before opening.”

The operating instructions for devices adapted to work with a thermostat built into the appliance socket must contain information that these devices can only be used with the appropriate socket.

7.12. Addition to paragraph. The operating instructions for appliances that may be partially or completely immersed in water during cleaning must indicate that the appliance socket should be disconnected before immersing the appliance in water, and the appliance plug should be dried with a cloth before using the appliance again.

8. PROTECTION AGAINST ELECTRIC SHOCK

Protection against electric shock - according to GOST 27570.0 with the following changes.

8.1. Addition to paragraph

If the toaster has a crumb tray marked in accordance with clause 7.1, which can only be removed by means of a tool, the touch test with a standard test finger through the tray opening to parts that are not live when the appliance is connected to the mains supply is not in operation is not applicable. Touching the specified parts with the test probe, however, shall not be possible.

Note. In appliances without a switch in the power circuit, unplugging the plug from the socket is the method of disconnection.

9. STARTING ELECTRICALLY DEVICES

Starting of devices with electric drive - according to GOST 27570.0 with the following changes.

9.1. After the first sentence the text is supplemented:

The grill spit drive is tested with a load, brought to hell during the day. 101, weighing approximately 4.5 kg, which is attached to a rotating product support.

Weight for rotating device

1 - center of gravity axis; 2 - axis of the rotating device; S - fixing screw

10. POWER CONSUMPTION AND CURRENT

Power consumption and current - according to GOST 27570.0.

11. HEATING

Heating - according to GOST 27570.0 with the following changes.

11.2. Hand-held instruments are suspended in their normal position in the test room without forced ventilation.

Appliances intended for recessing are built into a wall made of plywood about 20 mm thick, painted matte black.

Other heating devices are installed in the test corner. The test corner consists of two walls located at right angles to each other, a floor, and, if necessary, a ceiling, made of plywood 20 mm thick, painted matt black. The instruments are installed in the test corner as follows.

Radiation grills, which, when frying products, are loaded from the front, grills with a spit and frying electric cabinets - so that their back wall is as close as possible to the wall of the test corner, but at some distance from the other wall; other portable instruments are tested at a distance from the walls of the test corner.

11.7. Toasters operate for 15 minutes.

Toasters with devices for heating buns, after cooling to ambient temperature, are subjected to additional tests. The bun chamber is loaded with the maximum number of buns, in accordance with the instructions in the operating instructions, and toasters without slices of bread are operated for 5 additional cycles, and the control device is set according to the operating instructions (if there are no such instructions, the control device is set as for frying) . Each cycle consists of a period of operation and a break of 30 seconds, during which the toaster does not consume electricity. During the break, the rolls are turned over or replaced.

Radiation grills are operated for 15 minutes with the control adjusted to the maximum setting, and then grills that have the ability to reduce power are operated for 15 minutes at a setting that produces a power that is closest to half the power measured at the highest maximum setting (for grills , the power of which is controlled periodically).

Frying electric cabinets and grills with a spit operate until a steady state is achieved or for 60 minutes, depending on which period is shorter.

Contact grills and similar appliances intended for baking and frying are operated until steady state is reached or 30 minutes more than the time required to achieve

275°C in the geometric middle of the heating surface, whichever time is shorter.

Waffle irons work until. achieving a steady state or 30 minutes more than the time required to reach 210°C in the geometric middle of the heating surface, whichever is less.

11.8. Addition to paragraph

For radiant grills and rotisserie grills, the temperature rise of the test corner walls should not exceed 75°C.

For appliances intended for use with a thermostat built into the appliance socket, the temperature rise of the pins of the appliance plugs connected to this socket may exceed the values ​​​​given in ST SEV 2185, as far as is reasonable, but not higher than the temperature rise obtained by these pins during operating time under conditions according to paragraphs. 11.4 and 11.7.

12. OPERATION IN CONDITIONS OF OVERLOADING DEVICES WITH HEATING ELEMENTS

Work under conditions of overload of devices with heating elements - in accordance with GOST 27570.0 with the following changes.

12.1. Addition to paragraph.

Automatic toasters are not tested for this item, ia< как для этих приборов достаточным является испытание по п. 18.2.

12.2. Addition to paragraph.

Non-automatic toasters undergo 15 idle cycles. Each cycle consists of an operating period of 5 minutes and a cooling period sufficient to bring the instrument to approximately ambient temperature.

13. ELECTRICAL INSULATION AND LEAKAGE CURRENT AT OPERATING TEMPERATURE

Electrical insulation and leakage current at operating temperature - according to GOST 27570.0 with the following changes.

13.2. Change item.

Instead of the leakage current values ​​for portable class I devices specified in clause 13.2 of GOST 27570.0, use the following:

for Class I portable grills - 0.75 mA or 0.75 mA per 1 kW of rated power consumption, whichever is greater, but not more than 3 mA;

for other portable devices of class I - 0.75 mA.

14. SUPPRESSION OF RADIO AND TELETE INTERFERENCE

Suppression of radio and television interference - according to GOST 27570.0.

15. MOISTURE RESISTANCE

Moisture resistance - according to GOST 27570.0 with the following changes"

15.2. Addition to the item.

Devices that can be completely or partially immersed in water during washing are tested according to clause 15.101.

15.3. Changing an item

The test given in clause 15.3 of GOST 27570.0 and regarding liquid overflow is replaced by the following.

When testing electric frying cabinets, approximately 0.5 cold brine solution is poured evenly onto the bottom of the work space.

Appliances in which the baking tray is located above the heating elements during normal operation are tested for overflow as follows.

A salt solution in an amount of 10 cm 3 for every 100 cm 2 of the working heated surface is gradually poured over the surface for 1 minute. If the tray can be removed without the use of a tool, it is removed before testing.

The brine solution used contains approximately 0.5 g per 1 liter of distilled water.

Frypots designed to contain food only in containers are not subject to the overflow test.

15.101. Appliances that may be completely or partially immersed in water during cleaning must be tested under the conditions specified below.

Tests are carried out on three additional samples.

Samples powered at such a voltage that the power consumption is 1.15 times the rated power operate without loading when the thermostat is set to the highest temperature until the thermostat first turns on the power or switches to a lower power consumption. Devices without a thermostat operate until the geometric middle of the heating surface reaches the temperature, as under conditions of normal heat transfer.

Immediately after turning off the power, the connecting cord is disconnected and the samples are completely immersed in water at a temperature of 10 to 125°C; samples that may be partially immersed in water during washing are immersed to the indicated level.

After 1 hour, the samples are removed from the water, dried with a cloth (especially the instrument input pins) and the leakage current is measured in paragraph 16.2.

Scientists say that breakfast should be hearty and satisfying, because it is from the first meal that a person receives the required amount of energy. Eating well during your first lunch has been proven to help you be more productive at work and less sleepy. Many people prefer toast as a breakfast food because it is filling and goes well with almost all the foods that are most often found in the refrigerator. For example, you can add honey, pieces of boiled meat, smoked fish, cheese, vegetables, etc. to these dried pieces of bread. As a result, the breakfast turns out to be tasty and hearty. But is a toaster safe for human health? Does harm or benefit come from the product that we receive after preparation? Let's take a closer look at all aspects of eating toast.

How is toast made?

Let's say you decide to buy yourself a toaster. Will there be harm or benefit to the body after eating pieces of bread cooked in it? In order to answer this question, it is worth finding out how the product is prepared. To create it, a special device is used - a toaster. He toasts a piece of bread on both sides. There is no need to add oil. Thus, the bread is evenly toasted without various impurities. This is the main advantage of toast. But nevertheless, any technology emits radioactive radiation. Of course, its amount is tiny, however, some believe that because of this, the toaster brings harm to people. Or does the benefit still come from it, because a dietary product is prepared in it? Other people are sure that this is true. As you can see, opinions on this matter are mixed.

from the toaster

If you don’t know whether you will end up benefiting or harming a toaster, compare both parameters. First, let's look at the benefits of this bread:

1. Dry pieces, fried without adding oil, are useful for those who are trying unsuccessfully to lose weight. Toast is lower in calories than regular flour products. Therefore, nutritionists sometimes recommend replacing regular bread with slices from the toaster in order to lose a few kilograms.
2. Toasters make the texture of flour products less difficult to digest. However, the gastrointestinal tract expends more energy when processing toast than when digesting regular bread. Crackers force the body to spend a large number of calories, at the same time they quickly leave the stomach. Therefore, they are useful for problems with the intestinal tract.
3. Contains a large amount of vitamins and beneficial microelements. Toasters are a powerful source of vitamin B, C, iron, magnesium and many other components that strengthen the immune system and help you feel great.

Now you know the benefits of toaster bread. The benefits and harms of the product are disputed by many scientists.

Harm

Toast has not only advantages, but also disadvantages. Scientists claim that dried bread is harmful to human health, since processing food with any technique leads to irreversible changes in its structure. Previously, there was even an assumption that heating food in toasters and other appliances contributed to the irradiation of food. Despite the fact that researchers have successfully dispelled this myth, radioactive particles still remain on toast after processing with special equipment.

In addition, toasters initiate special chemical processes that occur in the bread. As a result of reactions between glucose, amino acids and carbohydrates, a special substance is formed, which is called acrylamide. It stimulates the intensive work of tissue cells, resulting in an increased risk of cancer. But the process of acrylamide formation occurs when pieces of bread dry out. Therefore, the only way to avoid the formation of the substance is to regulate the toasting temperature.

conclusions

It is impossible to unambiguously answer the questions of whether a toaster is dangerous, whether harm or benefit comes from it. After all, the product has both advantages and disadvantages. Toaster bread is a diet food. But it cannot be perceived as an alternative to regular bread. After all, excessive consumption of toast can negatively affect your health. Keep it in moderation and your body will thank you!

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INTERSTATE STANDARD

GOST 29119-91 (IEC 442-73)

HOUSEHOLD ELECTRIC TOASTERS

FUNCTIONAL TEST METHODS

Official publication

IPC PUBLISHING HOUSE OF STANDARDS Moscow

PREFACE

1. Formal decisions or agreements of the International Electrotechnical Commission (IEC) on technical matters, prepared by technical committees on which the National Committees concerned are represented, express, as accurately as possible, the internationally agreed view on the matters under consideration.

3. In order to promote international harmonization, the IEC wishes that all National Committees adopt this standard as their national standards, as far as the conditions of each country allow. Any deviation from IEC standards must be clearly stated in the relevant national standards.

INTRODUCTION

This standard was prepared by Subcommittee IEC 59B “Cooking Appliances” of Technical Committee IEC 59 “Performance Characteristics of Household Electrical Appliances”.

The first draft of this document was discussed at a meeting in Baden-Baden in 1971. As a result of this meeting, the final draft of Document 59B (Central Office) 6 was submitted to the national committees for approval under the Six Month Rule in December 1971.

Australia

Czechoslovakia

Norway

Portugal

South Africa

Switzerland

Netherlands

APPENDIX D Mandatory

BAKING Mold (INTERNAL DIMENSIONS)

Note: The radius of curvature should be less than 2 mm.

INFORMATION DATA

1. INTRODUCED by the Ministry of Electrical Industry and Instrument Making of the USSR

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the Committee for Standardization and Metrology of the USSR dated October 24, 1991 No. 1644

This standard has been prepared by direct application of the international standard IEC 442-73 "Methods for measuring the performance of electric toasters for household and similar purposes" and is fully consistent with it.

3. INTRODUCED FOR THE FIRST TIME

4. REPUBLICATION. May 2004

Editor T.S. Sheko Technical editor N.S. Grishanova Corrector M.S. Kabashova Computer layout I.A. Naleykina

Ed. persons No. 02354 dated July 14, 2000. Delivered for recruitment on May 25, 2004. Signed for publication on 06/04/2004. Uel. oven l. 1.40. Academician-ed.l. 0.85.

Circulation 61 copies. C 2589. Zak. 207.

IPC Publishing House of Standards, 107076 Moscow, Kolodezny per., 14. http://www.standards.ru e-mail: [email protected] Typeset and printed in IPC Publishing House of Standards

INTERSTATE STANDARD

HOUSEHOLD ELECTRIC TOASTERS Functional test methods

Electric toasters for household purposes.

Methods for measuring the performance (IEC 442 73)

MKC 97.040.50 OKP 34 6821

Date of introduction 01/01/93

1. AREA OF DISTRIBUTION

This standard applies to electric toasters for household and similar purposes (hereinafter referred to as toasters), toasters used in small hotels, cafes, and teahouses. The requirements of this standard are mandatory.

2. PURPOSE

The purpose of this standard is to establish and define the essential performance characteristics of toasters for household and similar applications of interest to the consumer and to describe standard methods for measuring these characteristics.

This standard does not specify technical or safety requirements.

3. LIST OF INDICATORS

The following list of indicators characterizing the main operational characteristics of toasters is established: main dimensions; length of flexible cord; toaster weight;

number and dimensions of cells and surfaces of the grate and heating elements;

the force required to move the bread holder;

toast preparation time;

regulation of browning;

browning control characteristic.

4. GENERAL MEASUREMENT CONDITIONS

Measurements of indicators, unless otherwise indicated, should be carried out under the following conditions: ambient temperature (20 + 5) °C; power consumption - nominal; there should be no draft in the room;

The device must be installed on a wooden stand, painted black, at a distance of at least 30 cm from each wall.

Official publication Reproduction prohibited

© Standards Publishing House, 1992 © IPK Standards Publishing House, 2004

5. MAIN DIMENSIONS

The main dimensions of a toaster are length, height and width (doors, if any, must be closed), including buttons, handles, etc., measured and indicated in centimeters.

6. FLEXIBLE CORD LENGTH

The distance between the point of entry of the cord into the toaster and the plug, including any protective device, is measured and indicated to the nearest 0.05 m.

7. TOASTER WEIGHT

The mass of a toaster with a flexible cord, if it is non-removable, and a fork is determined and indicated with an accuracy of 0.1 kg.

8. NUMBER AND DIMENSIONS OF GRILLE CELLS, SURFACES AND HEATING ELEMENTS

Determine and indicate the number of grid cells in which pieces of bread are placed for simultaneous browning on both sides, or the number of grid surfaces for browning pieces of bread on one side.

For each cell or surface of the lattice, the dimensions - length, height, width - are determined and indicated in millimeters. If the dimensions of the cells and surfaces of the gratings can vary, then indicate the maximum dimensions. In addition, the number of heating elements is determined and the dimensions are indicated - length and height in millimeters.

Determine and indicate the dimensions in millimeters of the largest piece of bread with a thickness of 10 mm, which can be easily placed in a cell or placed on the surface of a grid.

Determine and indicate the number of standard pieces of bread measuring 100 x 100 x 10 mm, browned simultaneously on both sides or only on one side, while the piece of bread is placed horizontally in the toaster, with a side equal to 100 mm.

9. FORCE REQUIRED TO MOVE THE BREAD HOLDER

The spring device mounted directly on the bread holder arm should be locked in its normal position. The maximum force value obtained during measurement (in Newtons) must be rounded to the nearest whole number.

10. PREPARING BREAD FOR TOASTERS

Tests according to section. 11-15 are performed with white bread prepared according to the following recipe: 100 parts wheat flour, 55-60 parts water, depending on how much water the flour absorbs, 4 parts fat (peanut extract), 2.5 parts fresh yeast , 1.5 parts sugar, 2 parts salt.

All ingredients are simultaneously placed in the mixing bowl and mixed thoroughly until the dough comes away from the sides of the bowl, as indicated in the manufacturer's instructions. The dough should then rise for 30 minutes at a temperature of 40°C to 50°C. When the dough has risen, it is mixed again by hand for 3 minutes and divided into parts of 1250 g each. These parts of the dough are placed in tinned steel open molds with walls 1 mm thick in accordance with the requirements of Annex D. The dough should rise to approximately 2 times its original volume at a temperature of 40 °C to 50 °C. The total time from the end of mixing should not exceed 60 minutes. The bread is then baked at 230 °C for 40 minutes.

Freshly baked bread is placed for (24 + 4) hours in a cool room, protected from drafts and sun, at an ambient temperature of (20 + 2) °C and relative humidity (50 + 10)%. The bread is cut into pieces 10 mm thick. The last three pieces of each loaf are not used; the remaining pieces are placed in plastic bags.

GOST 29119-91 S. 3

Storage in plastic bags is necessary to avoid further loss of moisture, since the test period is significantly longer than the time for normal toast preparation. Storage time in bags should not exceed 8 hours.

The toasting test can be carried out with other types of white bread baked in a particular country; If more than one loaf of bread is required, then bread from the same batch and the same recipe should be used.

For all subsequent tests, pieces of bread with crusts are used. The pieces are inserted into the toaster so that they measure 100 mm in length and 100 mm in height.

Bread prepared according to the above recipe should generally rise to a height of 100mm; It is allowed to rise the bread up to 110 mm with the upper convex edge, but the degree of browning is measured only on a rectangular part of the bread measuring 100 x 100 mm.

11. ADJUSTING BROWNING

Browning is adjusted at the medium setting or at the manufacturer's medium browning (golden brown) setting, starting from cold or after preheating if specified in the manufacturer's instructions. Carry out two cycles 1 of toasting in the toaster oven at full load, with an interval of 15 seconds or more, if recommended by the manufacturer.

In accordance with section. 14 determine the degree of browning of each piece on both sides in the second cycle. It should be 40% -60%.

If this result is not achieved, cool the appliance completely and carry out two additional cycles, adjusting the degree of browning accordingly.

If the desired result is not achieved after additional cycles, then the method of interpolating the results of the cycles is used.

12. PREPARATION OF TOAST

Starting from cold, or after preheating if specified in the manufacturer's instructions, toast the toaster five times with a full load at intervals of 15 seconds or more if recommended by the manufacturer. In this case, the device for regulating browning is in the position specified in section. 11. This position is maintained for five cycles, unless the manufacturer's instructions indicate this.

In toasters without browning control, the toasting process is controlled and the pieces of bread are removed when the average degree of browning reaches 40% - 60%.

Toasters without browning control may require several cycles to determine when to reach medium browning.

In toasters that brown only one side at a time, the pieces of bread are turned over after the first side has browned to the desired degree.

Determine and indicate the level of browning control and amendments to it.

It is recommended to place all pieces of bread in the toaster, placing them horizontally with a side equal to 100 mm. The top edge of each piece should be marked when the toasting process is complete. The pieces of bread are placed in the same position as they would be in a toaster.

13. COOKING TIME FOR TOAST

The preheat time, if necessary, and the time for each of the five cycles are determined and reported in minutes and seconds.

To present the processing results, use the table given in Appendix A.

14. UNIFORM Browning

The result of the process of making toast is expressed in the degree of browning of the pieces achieved in this process.

The degree of browning is expressed as a percentage based on the deflection of the galvanometer needle:

O% - corresponds to white color;

100% - corresponds to black color.

The device for measuring the characteristics of the degree of browning of bread must comply with that given in Appendix C.

The toasts are cooled. Measure the degree of browning on the surfaces shown in Appendix B on each side of all pieces of bread.

Indicate the maximum and minimum values ​​of the degree of browning of bread, as well as the average value for each side b avg, %, calculated by the formula

u _ b t + b 2 + b 3 + b 4

where b(, b2, />z, />4 are the degrees of browning of the pieces of bread, %, measured in 4 measuring fields of the slice, determined according to Appendix B.

To present test results under Sec. 12 use the table in Appendix A.

15. BROWNING CONTROL CHARACTERISTICS

This is a measurement based on the conditions specified in Sect. 10-14 are performed with a sufficient number of browning control positions. Starting from cold, or after preheating if recommended by the manufacturer, run three cycles for each browning control position in the toaster oven at full load, but determine the characteristics only on the pieces of bread from the last cycle.

For each position of the browning control, determine the average value of the degree of browning when the toaster is fully loaded and present the measurement results in the form of a curve expressing (in percent) the dependence of the degree of browning of the bread on the setting of the browning control.

16. METHOD FOR REMOVING BREAD CRUMBS

Installed by the manufacturer.

17. CONNECTING TO THE POWER NETWORK

The type of connecting cord and method of connection to the network (removable, non-removable) with or without a cord set is determined by the manufacturer.

18. MOBILE BREAD HOLDER OR TURNING DEVICE

The type of movable bread holder provided for this appliance, such as a lifting or swinging device, is determined by the manufacturer.

Determine whether pieces of bread can be removed before the toasting process is completed, for example by stopping the mechanism manually.

Determine the distance (in millimeters) that the pieces of bread protrude beyond the toaster frame when the movable holder is in the upper position.

The braking process of the movable bread holder is controlled and indicates that pieces of bread can be removed from the toaster cell automatically or manually.

Identify and specify toast turning devices for toasters that toast one side.

GOST 29119-91 S. 5

APPENDIX A Mandatory

TABLE OF PRESENTATION OF TOAST PREPARATION RESULTS (example for a two-piece toaster)

preparations	Piece (see drawing)		Size of browning area, mm (according to Appendix B)				Browning degree, %			Toast cooking time, min or s	Preheating time, min or s (if provided)
	Same as for cycles 1 and 2

Note: The pieces of bread and their sides (A, B) are designated according to their position in the toaster, as indicated in the drawing.

APPENDIX B Mandatory

POSITION OF SURFACES WHEN MEASURING THE BROWNING OF STANDARD PIECES OF BREAD ON ONE SIDE

Tests are carried out on pieces of bread.

Note: To carry out the tests, the reflectometer is placed in direct contact with pieces of bread in the places indicated in Appendix B, and the deflection of the needle is determined.

Graduation. The voltage regulator is installed in such a way that the voltmeter shows the voltage required for the lamps and the desired color temperature of 2854 K can be obtained (standardized light source established by the relevant standards).

Note: The color temperature of the lamps used in the reflectometer is calibrated by the manufacturer in comparison with a special reference lamp. The supplier must specify the amperage (or voltage) at which the required color temperature is achieved.

To calibrate the reflectometer, its lamps must be energized. The circuit opens through switch 7, the instrument needle is exactly at 0%. Switch 7 closes the circuit again and after approximately 10 minutes, the white surface 4 under study is placed in direct contact with the reflectometer under the slit. Potentiometer 6 is adjusted so that the galvanometer needle deflects by 100% (white).

Reflectometer (sectional view)

1 - location of the photocell with correction of the central hole; 2 - arrangement of a lamp with a color temperature ranging from 2800 to 2900 K, painted matte white inside; 3 - scanned diaphragm, painted matte black; 4 - removable metal ring, painted matte black on the inside and matte white on the outside; 5 - intermediate asbestos ring; 6 - removable plate with hole, painted black

matte colour

The cycle includes loading the toaster, browning mode, and unloading the bread from the toaster.

It is impossible to imagine the average Russian's breakfast without a sandwich - this is clear and without any dough. The kit can come with anything - porridge, salad, scrambled eggs or newfangled muesli, but a sandwich is sacred!

This is understandable: the proteins, carbohydrates and vitamins contained in bread are unique and absolutely necessary in order to stock up on energy in the morning for both physical and active mental activity.

“Get charged in the morning, Leva! Brains - they also require this,” the unforgettable Savva Ignatievich from the Pokrovsky Gate instructed his comrade - and he was absolutely right.

If you remember, the heroes of the film about the fifties buttered fresh bread, but modern nutritionists advise drying or frying it: in this form it is even healthier.

Moreover, this is not at all difficult to do with the help of one of the most popular small household appliances - a toaster.

Text: Polina Strizhak.

"Names of Heroes" of independent testing

Toasters that took part in testing: Braun HT 600Impression, Bosh Solitaire TAT8SL, Kenwood TTM312, Morphy Richards 44234, Vitek VT-1573 SR Tasty Slice, Phlips HD 2618, C3 Compact 2-slice, Moulinex subito, Kitchenaid, Artisan 5KTT780.

What did we check during testing?

During the test we checked the main thing. We had no doubt that devices from reputable companies would work - that is, fry and warm bread. We wanted to find out how well the functions for which a toaster is purchased are performed, and to understand how price and quality compare in each device.

The first thing we paid attention to was, of course, safety.

Case heating

Almost all models have shown themselves to be good in this regard, since many of them have thermally insulated, that is, non-heating cases.

And yet, if you use some appliances several times in a row (for example, you have guests having breakfast and you need to quickly feed 4-5 people), the housing begins to gradually heat up.

It’s unlikely that you’ll get burned on the walls, but caution still won’t hurt. For one of the appliances, the body heats up from top to bottom, the top half is hotter than the bottom, and for all toasters the top panel gets very hot - you don’t need to touch it.

Risk of getting burned when removing toast

None of the manufacturers allows you to remove toast using metal objects. By the way, if the device is also plugged in, the procedure becomes very life-threatening. If it’s turned off, it’s still not worth it, as this risks damaging the device, and above all, the quartz heating elements.

But not all toaster manufacturers have bothered to make sure that the toast is easy to remove by hand. This convenience depends on how high the toast rises when finished cooking. Some models provide the ability to lift the slices using levers, but not all - a couple of times we wondered what is better - risk damaging the device or burning your fingers?

Safety instructions from manufacturers

We must pay tribute to all the companies that provided us with the devices - no one forgot to warn about the potential danger of toasters. But they all did it so differently!

In one of the instructions we found a practical guide to raising children; in the other (by the way, the only one!) - information that the device must be grounded, and extension cords cannot be used; in some there are calls not to use the device for industrial purposes and not to place it on the edge of the table; and in all without exception the following recommendations:

* do not allow the device and its parts to come into contact with water,

* do not allow children to use the toaster and do not leave them unattended near the operating device,

* do not use the toaster under flammable objects - for example, curtains and kitchen shelves,

* do not fry too thick pieces of bread and do not use metal objects to remove stuck bread, especially if the appliance is plugged in,

* do not wash the device in the dishwasher,

* regularly shake out the crumbs by removing a special tray.

Test, like clockwork: what else did we evaluate?

We did not set ourselves the task of assessing the technical characteristics and their compliance with standards; it was important for us to understand the consumer properties of the devices. Among the most important qualities we have identified:

* ergonomics, including the convenience of the control panel,

* uniform frying of toast on one of the medium modes,

* cooking time for 1 piece of toast,

* operation of separately stated modes and functions - defrosting, heating buns, warming up cooled toast, browning on one side,

* the attached instructions - the quality of printing, translation, consistency and clarity of presentation, coverage of the principles of operation of the main modes and functions, accessibility of the technical description.

Designers flock to 'breakfast sets'

We saw several trends in the design of the devices we tested. The first of them: premium-class devices gravitate towards elongated shapes.

The second, however, is directly related to the first - moving away from compactness towards bulkiness. Even some appliances, the characteristics of which directly indicate compactness, turn out to be too large to “live” in a standard small-sized kitchen.

The third feature is the clear desire of manufacturers to organically “fit” their toasters into modern high-tech kitchens. Indeed, a combination of metallic and black colors (namely, most of our models are made in this range) is the best option for such interiors.

At the same time, some manufacturers, using the most modern technologies in terms of functionality, return our imagination to the fifties and sixties of the last century, focusing on retro style in their design. At the same time, the devices look no less modern and fashionable than their “high-tech” counterparts.

It should also be noted that many of the tested devices are part of special designer series of small household appliances - the so-called “breakfast sets”, so in the corresponding lines they also have “partners” - teapots and coffee makers, made with them in the same styles.

We paid special attention to the possibility of maintaining an attractive appearance with each device. A common problem with our toasters was fingerprints on the body - all devices suffered from this to varying degrees. Matte stainless steel or anodized aluminum is preferable in this regard, but the beautiful red American KitchenAid Artisan toaster will have to be wiped frequently with a dry or slightly damp cloth.

Control elements, everyone to the top!

Of course, for a toaster it is important how convenient the control panel is. The devices are controlled both mechanically - levers, sliders, rotary switches, and electronically - buttons, sound and light indication.

We realized that it is most convenient when at least some of the control instruments are located not on the side of the device, which forces you to bend over to look, for example, at the numbers indicating temperature conditions, but on the top of the toaster. However, such conveniences are usually associated with another drawback - the bulkiness of the device.

In addition to the control panel, an important ergonomic element is the removable crumb tray. In all models except one - the most inexpensive - it can be easily removed using a special handle and just as easily inserted back. In the C3 economy class toaster, the crumb tray is fixed in a special way, since it doubles as the bottom of the device - this is not very convenient.

An important point was “communication” with the power cord. A device for winding it and adjusting its length is found in almost all models, and the length varies between 95-115 cm. The longest power cord - 140 cm - is in the BOSCH Solitaire model; with a wire length regulator, this is very convenient, especially since it is used An extension cord is not recommended in this case.

No lunch during toaster tests

The week of testing toasters will be remembered by our editorial staff as the most satisfying. At first (on Monday morning) all the toasts seemed both tasty and beautiful to us, but when the first excitement passed and the first hunger was satisfied, we became more discerning, namely, we were able to objectively evaluate the uniformity of toasting in different devices.

It should be noted that for testing we bought exactly the same special bread for toasting - these were already cut and packaged slices of the same length, width and thickness - and used an average temperature regime. In the matter of uniform frying, not all devices have performed equally; there are clear leaders and outsiders. We gave each device a second, third and even fourth chance to fry the pieces of bread evenly, but, as a rule, if one edge was burnt, then all attempts ended in the same way.

Some electronically controlled models have an auto-centering toast function. As we understand it, this should promote uniform frying. But we did not notice a big difference in the results of models that have this nuance and those that do not.

Not just a toast...

The opportunity to rehabilitate in case of uneven frying was provided to those models that have a mode for defrosting frozen bread.

As a rule, this function is activated by pressing one button, and the frying degree regulator must be in the desired position - we again left the medium mode - for example, 5 or 6.

The results of these tests pleased us very much: the bread turned out to be very evenly fried (apparently, this is facilitated by high humidity), not overdried, aromatic and tasty - much tastier than simple toast.

Not every toaster had a separate mode for heating bread or cooled toast. However, our experts considered that this can be done in any of the presented models: if not by pressing a special button (warm-up), then simply by selecting the minimum temperature setting.

We liked the results, except that the toast became drier. It's best to eat them immediately after cooking!

The heating mode for buns, croissants, and bagels is available in many models. The baked goods are placed on a special stand, which is “hidden” in the body of the device and raised with a special lever.

The most convenient and beautiful stand is the BRAUN toaster. The function worked well in all models - the buns became softer, more flavorful, and our figures became further and further from the standard 90-60-90.

Well, the KENWOOD TTM312 model has a very wide slot for bread, into which a special cassette is inserted, where the manufacturer recommends heating sandwiches. However, all companies ask not to heat very rich pastries, buns with cream or butter - this is dangerous!

The test proved: on the one hand, it’s also delicious!

Browning on one side is a rather rare function, the essence of which is that the heating elements work only on one side. On the one hand, the toast turns out crispy and crispy, and on the other, hot, soft and slightly golden. This mode is used for various reasons - for some it is more convenient to bite, for others it tastes better, but manufacturers recommend frying bagels and baguettes cut lengthwise in this mode. We liked the classic sandwiches with jam prepared this way.

So, whoever makes toast in the morning is doing wisely! All that remains is to choose an equally wise assistant who will not disappoint, but on the contrary, every morning will bring both benefit and pleasure.

Inconsistency- failure to comply with requirements (GOST R ISO 9000-2001).

One type of nonconformity is defects.

Defect- failure to comply with a requirement related to the intended or established use (GOST R ISO 9000-2001). These two concepts have a common feature - failure to comply with requirements. The difference is that when defects are identified, legal liability arises if, due to their presence, the consumer cannot fully or partially use the defective product for its intended purpose. Another type of nonconformity can be considered a product shortage. This term is regulated by the Law of the Russian Federation “On the Protection of Consumer Rights”.

“Lack of goods (work, service)- non-compliance of a product (work, service) with the mandatory requirements provided for by law or in the manner established by it, or the terms of the contract, or the purposes for which a product (work, service) of this kind is usually used or the purposes for which the seller (performer) was informed knowledge by the consumer when concluding a contract or a sample and/or description when selling a product based on a sample.”

In standards and commodity literature, old terms are still used along with and/or instead of: defects and diseases. For example, defects and diseases of bread, defects of dishes, shoes, etc. In our opinion, it is advisable to move on to the terms regulated by GOST R ISO 9000-2001. In addition, the term “non-conformity” is regulated by the said standard.

Defects are divided according to several criteria: degree of significance, availability of methods and means for detecting them or eliminating the degree of harm caused, location of detection. The classification of defects is shown in Fig. 17.

Rice. 17. Classification of defects

By degree of significance Criteria are distinguished between critical, significant and insignificant.

Critical defects- non-compliance of goods with established requirements, which may harm the life, health, property of consumers or the environment. Products with critical defects cannot or are not economically feasible to be used for their intended purpose.

Significant defects- non-conformities that significantly affect the intended use and reliability of the goods, but do not affect safety for the consumer and/or the environment.

Minor defects- inconsistencies that do not have a significant impact on the consumer properties of goods, primarily on their purpose, reliability and safety.

IN depending on the availability of detection methods and means defects are divided into obvious, for which detection methods and means are provided, and hidden, for which detection methods and means are not provided or their use is impractical.

IN depending on the availability of methods and means of elimination Defects are divided into removable and irreparable.

Removable defects- defects, after elimination of which the product can be used for its intended purpose.

Fatal defects- defects that are impossible or economically unprofitable to eliminate.

IN depending on the degree of harm caused distinguish between acceptable and unacceptable defects.

Acceptable defects- defects that impair the quality of goods, but the goods do not lose their safety.

Unacceptable defects - inconsistencies that cause a decrease in the quality level for a certain quality gradation or loss of safety.

IN depending on the place of origin All defects are conventionally divided into technological, pre-sales and post-sales.

Technological defects- defects caused by deficiencies in the design and/or development of products, raw materials, non-compliance or imperfection of production processes. These defects are a consequence of insufficient management and quality control during the production of products. The receipt of goods with technological defects in trade indicates an unsatisfactory organization of acceptance control by the manufacturer, supplier and seller.

If technological defects during acceptance were hidden, then within 4 months. the seller can make claims against the supplier. So, in the above example with hidden forms of bombing, commodity experts, after the manifestation of this technological defect, must file a claim with the supplier.

If, upon acceptance, technological defects were obvious, but were not detected or recorded, and a batch with such defects was accepted by a commodity expert or a financially responsible person without notifying the manufacturer and supplier, then after the expiration of the period stipulated by the Instructions for Acceptance of Consumer Goods for Quality, present claims are impossible.

Pre-implementation defects arise during transportation, storage, preparation for sale or sale of goods.

Goods that have unacceptable technological or pre-sale defects are not subject to sale.

Post-implementation defects arise during storage, operation or use of goods by the consumer. The causes of these defects may be:

Violation by the consumer of the rules of operation, storage, transportation or consumption;

Manifestation of hidden technological or pre-sales defects.

In the first case, the consumer has the right to make a claim if the rules of operation, storage, transportation or consumption were not communicated to him in an appropriate manner. If there is sufficient information about such rules (for example, using operational documents or labeling), claims caused by the appearance of post-sale defects due to the fault of the consumer will not be accepted.

If hidden defects of goods appear through no fault of the consumer, the seller is obliged to either eliminate the defects at his own expense, or replace the defective product with a non-defective one, or return the amount of money paid by the consumer. In this case, the consumer has the right to claim compensation for material and moral damage. The rights of consumers and the responsibility of manufacturers and sellers are regulated by the Law of the Russian Federation “On the Protection of Consumer Rights”.

It should be borne in mind that the occurrence of post-sale defects may depend on the lack or nature of information provided to the consumer by the manufacturer or supplier. If this information is incomplete, unreliable or completely absent, the manufacturer and/or seller must bear responsibility for defects during operation. The consumer may not be required to know the operating rules if he is not provided with the relevant information (for example, information that the sole of a particular shoe model is not intended to be worn at temperatures below -25 0 C).

However, if such information is provided to the consumer in the form of operational documents, labeling and other means, in the event of defects, the purchaser of the goods must prove that the operation was carried out in accordance with the established conditions (for example, the conditions and periods of storage of food products, the water temperature during washing and ironing).

The likelihood of defects occurring at different stages of the technological cycle of product distribution requires the implementation of traceability of goods, as well as actions to prevent and eliminate defects. In GOST R ISO 9000-2001 “Quality management systems. Fundamentals and Vocabulary” defines such actions and shows their relationship (Fig. 18).

Rice. 18. Interrelation of actions to prevent or eliminate nonconformities

Preventive Action- action taken to eliminate the cause of a potential nonconformity or other potentially undesirable situation (GOST R ISO 9000-2001). An example of preventive actions can be operational quality control during the production of products, commodity control over conditions and shelf life, provision of information to the consumer about the rules of operation of goods or contraindications for use, protective devices in case of violations of the production regime or operating conditions.

Corrective Action- action taken to eliminate the cause of a detected nonconformity or other undesirable situation (GOST R ISO 9000-2001). Unlike preventive actions, corrective actions are aimed at preventing the recurrence of nonconformity if it is detected. Thus, when technological defects are identified, changes are made to the corresponding production operations. If defects in goods are detected during storage, corrective actions are aimed at changing the conditions and terms. Corrective actions are aimed at eliminating the causes of already existing and detected nonconformities. The logical conclusion of corrective actions is the elimination of the detected nonconformity - correction, which, unlike corrective actions, is not intended to identify the causes.

Correction- action taken to eliminate the detected nonconformity (GOST R ISO 9000-2001). Correction is carried out in combination and as a subsequent operation of corrective actions, since without detecting inconsistencies it is impossible to eliminate them. Correction may include rework and reduction in gradation . Rework - action taken in relation to nonconforming products to bring them into conformity with requirements that differ from the original ones. In domestic practice, along with the term “remaking”, which is used mainly for non-food products (alteration of clothing, hats), for food products in practice and in regulatory documents the term “re-industrial use” is more often used. An example of such use is the production of new types of products from so-called substandard or non-standard raw materials. Any product that is conditionally suitable for use, as well as semi-finished and finished products of inadequate quality identified during the control of certain production operations, can be reworked.

A type of rework is a repair, which differs from it in that during its implementation it is possible to influence not the entire product, but only those parts (parts, elements) that do not meet the requirements. Repair - action taken on nonconforming product to make it acceptable for its intended use. Thus, when purchasing clothes, a consumer with a non-standard figure can make repairs by changing the length, volume of the product, or individual parts. Repairs are carried out for most non-food products, except disposable ones, as well as household chemicals and perfumes and cosmetics. The possibility and necessity of eliminating post-sale defects during the operation of such goods led to the emergence of a corresponding service sector, as well as the production and sale of goods for repair (apartments, cars, household appliances, clothing, shoes, etc.).

Gradation reduction- changing the gradation of non-conforming products so that they meet requirements different from the original ones (GOST R ISO 9000-2001). We discussed these actions in detail earlier when outlining acceptable And unacceptable defects.

Disposal of non-conforming products- actions in relation to nonconforming products taken to prevent its original intended use (GOST R ISO 9000-2001). This standard specifies that disposal may be by recycling or destruction. Russian regulatory documents (Federal Law “On the Sanitary and Epidemiological Welfare of the Population”, “On the Quality of Food Products”, SanPiN, etc.) stipulate that disposal is carried out by destruction and is applied to products that are dangerous or unsuitable for further use. For example, disposable goods (dishes, tablecloths, linen, syringes) are subject to recycling And etc.) or dangerous (harmful) goods for humans and/or the environment (for example, rotten, moldy food products, goods with a high content of toxic elements, etc.).

Nonconforming products do not include products that have a variance or deviation.

Permission to Reject- permission to use or release products that do not meet established requirements (GOST R ISO 9000-2001). Generally, a waiver applies to the supply of products that have already been produced for the specified agreed upon time and quantity limits for that product. Permissions may be regulated in contracts, supply agreements, additional agreements and other technical documents. When selling such products, information about the presence of deviations and permissions for them must be communicated to all participants in the technological cycle of product distribution.

Permission to retreat- permission to use and release products with deviations from the original established requirements for products before their production. This permit can be regulated in regulatory documents, although GOST R ISO 9000-2001 indicates that such a permit is issued for a limited number of products or period, as well as for a specific use. In fact, permissible deviations from the nominal values ​​of the indicator can be considered permission to retreat. Products of a lower quality grade also essentially have a waiver.

The main difference between a deviation permit and a deviation permit is that the former is given for products that have not yet been produced and can be provided for at the stages of product development or concluding contracts.

If there are permissions for deviation or deviation, as well as for rework, products can be released and sold. It is necessary to clarify the difference between the terms “release” and “sale”, which are widely used in technological, commodity and legal practice.

Release- permission to proceed to the next stage of the process. Release can be given after certain technological operations or completion of production and receipt of finished products, as well as at subsequent stages of commodity stages. For example, in trade, it is commodity experts who release goods for sale after identifying compliance and/or eliminating inconsistencies by sorting or sorting goods.

Implementation- these are the actions of transferring goods from the manufacturer or seller to the purchaser. Sales should only be made of goods that meet established requirements or have permission to deviate or deviate. Therefore, implementation is preceded by actions to establish compliance and/or non-conformity, as well as subsequent actions with non-conforming products.