IEC 60311:2002/AMD2:2009

Amendment 2 - Electric irons for household or similar use - Methods for measuring performance

Amendement 2 - Fers à repasser électriques pour usage domestique ou analogue - Méthodes de mesure de l'aptitude à la fonction

General Information

• Status: Published
• Publication Date: 15-Jun-2009
• ICS: 97.060 - Laundry appliances
• Technical Committee: SC 59L - Small household appliances
• Drafting Committee: MT 1 - TC 59/SC 59L/MT 1
• Current Stage: DELPUB - Deleted Publication
• Completion Date: 16-Dec-2016

Relations

• Revised: IEC 60311:2016 - Electric irons for household or similar use - Methods for measuring performance
• Effective Date: 05-Sep-2023

Standards Content (Sample)

IEC 60311
®
Edition 4.0 2009-06
INTERNATIONAL
STANDARD

AMENDMENT 2
Electric irons for household or similar use – Methods for measuring
performance



IEC 60311:2002/A2:2009(E)

---------------------- Page: 1 ----------------------
THIS PUBLICATION IS COPYRIGHT PROTECTED
Copyright © 2009 IEC, Geneva, Switzerland

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form
or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from
either IEC or IEC's member National Committee in the country of the requester.
If you have any questions about IEC copyright or have an enquiry about obtaining additional rights to this publication,
please contact the address below or your local IEC member National Committee for further information.

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International Standards for all electrical, electronic and related technologies.

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IEC 60311
®
Edition 4.0 2009-06
INTERNATIONAL
STANDARD

AMENDMENT 2
Electric irons for household or similar use – Methods for measuring
performance


INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
PRICE CODE
J
ICS 97.060 ISBN 978-2-88910-101-6
® Registered trademark of the International Electrotechnical Commission

---------------------- Page: 3 ----------------------
– 2 – 60311 Amend. 2 © IEC:2009(E)
FOREWORD
This amendment has been prepared by subcommittee 59L: Small household appliances, of
IEC technical committee 59: Performance of household and similar electrical appliances.
The text of this amendment is based on the following documents:
FDIS Report on voting
59L/67/FDIS 59L/68/RVD

Full information on the voting for the approval of this amendment can be found in the report
on voting indicated in the above table.
The committee has decided that the contents of this amendment and the base publication will
remain unchanged until the maintenance result date indicated on the IEC web site under
"http://webstore.iec.ch" in the data related to the specific publication. At this date, the
publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
_____________

3 Terms and definitions
3.13
auto switch-off device
Replace the definition by the following new definition:
device provided by the manufacturer to switch off the heating element if the iron is not moved
for a stated period of time and not intended to activate a 'standby mode' or any kind of 'low
power mode’
9 Measurements concerning steaming operation
Replace 9.1 and 9.2 (including any changes made in Amendment 1:2005) by the following
new subclauses:
9.1 Measurement of heating-up time for steaming operation
9.1.1 For vented steam irons
All irons shall be given an initial preparation by steaming at least one reservoir capacity of
water under dynamic conditions.
Weigh the empty iron (W ) by means of a balance having an accuracy of at least ± 0,1 g.
0
For vented steam irons, the water reservoir is filled with distilled water having a temperature
of 20 °C ± 2 °C up to the capacity specified by the manufacturer and then the iron is placed

---------------------- Page: 4 ----------------------
60311 Amend. 2 © IEC:2009(E) – 3 –
on its stand or in its upright position. The thermostat is set to the maximum setting indicated
for steam ironing.
For irons with a separate water reservoir, the reservoir is filled up to the capacity specified by
the manufacturer.
Weigh the full iron (W ).
1
The iron is then placed with the sole-plate in a horizontal position with a tolerance of ±1°on
the carriage, as shown in Figure 4a. A container of known mass within ±0,1 g is placed under
the sole-plate at a distance of approximately 200 mm in order to collect any water which may
flow out of the iron during the test. In order to avoid condensing steam collecting in the
container, a slow-running fan may be used to blow the steam away.
The iron is connected to the supply and immediately after the thermostat has switched off for
the second time, the steam control is operated to give the maximum flow rate. If there is no
signal lamp, the second opening of the thermostat is determined with a measuring apparatus.
The heating-up time is the time between the connection to the mains and the instant when the
steaming flow appears under the soleplate.
The test is repeated but with the thermostat set to the minimum setting for steam ironing.
The heating-up time is expressed in seconds for both the maximum and minimum thermostat
setting for steam ironing.
NOTE Some irons may need a preliminary preparation. In this case, before the test is carried out, the iron is
prepared according to the instructions.
9.1.2 For pressurized steam irons or instantaneous steam irons
For pressurized steam irons or instantaneous steam irons, the boiler is filled with distilled
water having a temperature of 20 °C ± 2 °C up to the rated capacity and then placed
on its stand.
The thermostat of the iron is set to the maximum setting indicated for steam operation and,
when applicable, any maximum temperature or pressure setting of the boiler.
The iron is connected to the supply and the following times t and t are recorded where

1 2
t is the time necessary for the iron to reach the temperature rise of 160 K;
1
t is the time necessary for the heating up process of the boiler.
2
The test is repeated, but with the thermostat of the iron set to the minimum setting indicated
for steam operation and, if applicable, any minimum temperature or pressure setting.
The heating-up time is recorded, in minutes and seconds, for both the minimum and
maximum thermostat setting for the steam ironing.
The heating-up time is recorded as the greater of the two values t and t .
1 2
This measurement is not carried out on
• irons constructed so that steaming is irregular when the iron is in a rest position.
NOTE Some irons may need a preliminary preparation. In this case, before the test is carried out, the iron is
prepared according to the instructions.

---------------------- Page: 5 ----------------------
– 4 – 60311 Amend. 2 © IEC:2009(E)
9.2 Measurement of steaming time, steaming rate and water leakage rate
9.2.1 For vented steam irons
For vented steam irons, without separate water reservoir, the test described in 9.1.1, at the
maximum setting of the thermostat, is continued. At the end of heating up time, when steam
appears under the soleplate, movements of the carriage for the steaming time (t) are started.
The carriage is moved backwards and forwards in a direction parallel to the centre line of the
soleplate over the distance of 500 mm. The reciprocal motion is produced by the
transformation from rotary movement of 15 r.p.m. with reciprocal motion of 15 cycles per
minute.
The duration of steaming time is 3 minutes. At the end of steaming time close the steam
control to stop the steam. Weigh the iron (W ).
2
The container referred to in 9.1.1 is weighed again and the mass of the water which has
leaked from the iron without being evaporated is determined (W ).
3
For cordless irons, appliances having a main supply attachment are tested as conventional
irons. For appliances without a main supply attachment, dynamic steam rate is measured by
sequences of 20 s without power supply. Between two sequences; the cordless iron is being
reloaded on its stand. Repeat this cycle until 3 minutes of steaming have occurred.
The steaming rate S is calculated as follows:
R
W – W – W
1 2 3
S =
R
t
where
W is the mass of the iron and water before the heating-up time;
1
W is the mass of the iron and water after 3 minutes steaming;
2
W is the mass of the water which has leaked without being evaporated.
3
t is the steaming time, in minutes.
The water leakage rate L is calculated as follows:
R
W
3
L =
R
t

The steaming rate and leakage rate are expressed in grams per minute.
The steaming time is the time when 90 % of the water has evaporated.
W − W
1 0

S = × 0,9
T
S
R
where :
W is the mass of the empty iron
0
0,9 is the 90 % of the water reservoir capacity
This time is stated in minutes and seconds.

---------------------- Page: 6 ----------------------
60311 Amend. 2 © IEC:2009(E) – 5 –
9.2.2 For pressurized steam irons and instantaneous steam irons
For pressurized
...

IEC 60311
®

Edition 4.0 2009-06
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
colour
inside
A MENDMENT 2
AM ENDEMENT 2

Electric irons for household or similar use – Methods for measuring
performance

Fers à repasser électriques pour usage domestique ou analogue – Méthodes
de mesure de l'aptitude à la fonction

IEC 60311:2002-09/AMD2:2009-06(en-fr)

---------------------- Page: 1 ----------------------
THIS PUBLICATION IS COPYRIGHT PROTECTED
Copyright © 2009 IEC, Geneva, Switzerland

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form
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International Standards for all electrical, electronic and related technologies.

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IEC 60311

®


Edition 4.0 2009-06




INTERNATIONAL



STANDARD




NORME



INTERNATIONALE
colour

inside



A MENDMENT 2

AM ENDEMENT 2





Electric irons for household or similar use – Methods for measuring

performance




Fers à repasser électriques pour usage domestique ou analogue – Méthodes

de mesure de l'aptitude à la fonction
















INTERNATIONAL

ELECTROTECHNICAL

COMMISSION


COMMISSION

ELECTROTECHNIQUE

PRICE CODE
INTERNATIONALE

CODE PRIX J


ICS 97.060 ISBN 978-2-8322-1686-6



Warning! Make sure that you obtained this publication from an authorized distributor.

Attention! Veuillez vous assurer que vous avez obtenu cette publication via un distributeur agréé.

® Registered trademark of the International Electrotechnical Commission
Marque déposée de la Commission Electrotechnique Internationale

---------------------- Page: 3 ----------------------
– 2 – IEC 60311:2002/AMD2:2009
© IEC 2009
FOREWORD
This amendment has been prepared by subcommittee 59L: Small household appliances, of
IEC technical committee 59: Performance of household and similar electrical appliances.
This bilingual version (2014-07) corresponds to the English version, published in 2009-06.
The text of this amendment is based on the following documents:
FDIS Report on voting
59L/67/FDIS 59L/68/RVD

Full information on the voting for the approval of this amendment can be found in the report
on voting indicated in the above table.
The French version of this amendment has not been voted upon.
The committee has decided that the contents of this amendment and the base publication will
remain unchanged until the maintenance result date indicated on the IEC web site under
"http://webstore.iec.ch" in the data related to the specific publication. At this date, the
publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.

IMPORTANT – The 'colour inside' logo on the cover page of this publication indicates
that it contains colours which are considered to be useful for the correct
understanding of its contents. Users should therefore print this document using a
colour printer.

_____________

3 Terms and definitions
3.13
auto switch-off device
Replace the definition by the following new definition:
device provided by the manufacturer to switch off the heating element if the iron is not moved
for a stated period of time and not intended to activate a 'standby mode' or any kind of 'low
power mode’
9 Measurements concerning steaming operation
Replace 9.1 and 9.2 (including any changes made in Amendment 1:2005) by the following
new subclauses:

---------------------- Page: 4 ----------------------
IEC 60311:2002/AMD2:2009 – 3 –
© IEC 2009
9.1 Measurement of heating-up time for steaming operation
9.1.1 For vented steam irons
All irons shall be given an initial preparation by steaming at least one reservoir capacity of
water under dynamic conditions.
Weigh the empty iron (W ) by means of a balance having an accuracy of at least ± 0,1 g.
0
For vented steam irons, the water reservoir is filled with distilled water having a temperature
of 20 °C ± 2 °C up to the capacity specified by the manufacturer and then the iron is placed
on its stand or in its upright position. The thermostat is set to the maximum setting indicated
for steam ironing.
For irons with a separate water reservoir, the reservoir is filled up to the capacity specified by
the manufacturer.
Weigh the full iron (W ).
1
The iron is then placed with the sole-plate in a horizontal position with a tolerance of ±1°on
the carriage, as shown in Figure 4a. A container of known mass within ±0,1 g is placed under
the sole-plate at a distance of approximately 200 mm in order to collect any water which may
flow out of the iron during the test. In order to avoid condensing steam collecting in the
container, a slow-running fan may be used to blow the steam away.
The iron is connected to the supply and immediately after the thermostat has switched off for
the second time, the steam control is operated to give the maximum flow rate. If there is no
signal lamp, the second opening of the thermostat is determined with a measuring apparatus.
The heating-up time is the time between the connection to the mains and the instant when the
steaming flow appears under the soleplate.
The test is repeated but with the thermostat set to the minimum setting for steam ironing.
The heating-up time is expressed in seconds for both the maximum and minimum thermostat
setting for steam ironing.
NOTE Some irons may need a preliminary preparation. In this case, before the test is carried out, the iron is
prepared according to the instructions.
9.1.2 For pressurized steam irons or instantaneous steam irons
For pressurized steam irons or instantaneous steam irons, the boiler is filled with distilled
± 2 °C up to the rated capacity and then placed
water having a temperature of 20 °C
on its stand.
The thermostat of the iron is set to the maximum setting indicated for steam operation and,
when applicable, any maximum temperature or pressure setting of the boiler.
The iron is connected to the supply and the following times t and t are recorded where

1 2
t is the time necessary for the iron to reach the temperature rise of 160 K;
1
t is the time necessary for the heating up process of the boiler.
2
The test is repeated, but with the thermostat of the iron set to the minimum setting indicated
for steam operation and, if applicable, any minimum temperature or pressure setting.

---------------------- Page: 5 ----------------------
– 4 – IEC 60311:2002/AMD2:2009
© IEC 2009
The heating-up time is recorded, in minutes and seconds, for both the minimum and
maximum thermostat setting for the steam ironing.
The heating-up time is recorded as the greater of the two values t and t .
1 2
This measurement is not carried out on
• irons constructed so that steaming is irregular when the iron is in a rest position.
NOTE Some irons may need a preliminary preparation. In this case, before the test is carried out, the iron is
prepared according to the instructions.
9.2 Measurement of steaming time, steaming rate and water leakage rate
9.2.1 For vented steam irons
For vented steam irons, without separate water reservoir, the test described in 9.1.1, at the
maximum setting of the thermostat, is continued. At the end of heating up time, when steam
appears under the soleplate, movements of the carriage for the steaming time (t) are started.
The carriage is moved backwards and forwards in a direction parallel to the centre line of the
soleplate over the distance of 500 mm. The reciprocal motion is produced by the
transformation from rotary movement of 15 r.p.m. with reciprocal motion of 15 cycles per
minute.
The duration of steaming time is 3 minutes. At the end of steaming time close the steam
control to stop the steam. Weigh the iron (W ).
2
The container referred to in 9.1.1 is weighed again and the mass of the water which has
leaked from the iron without being evaporated is determined (W ).
3
For cordless irons, appliances having a main supply attachment are tested as conventional
irons. For appliances without a main supply attachment, dynamic steam rate is measured by
sequences of 20 s without power supply. Between two sequences; the cordless iron is being
reloaded on its stand. Repeat this cycle until 3 minutes of steaming have occurred.
The steaming rate S is calculated as follows:
R
W – W – W
1 2 3
S =
R
t
where
W is the mass of the iron and water before the heating-up time;
1
W is the mass of the iron and water after 3 minutes steaming;
2
W is the mass of the water which has leaked without being evaporated.
3
t is the steaming time, in minutes.
The water leakage rate L is calculated as follows:
R
W
3
L =
R
t

The steaming rate and leakage rate are expressed in grams per minute.
The steaming time is the time when 90 % of the water has evaporated.
W − W
1 0

S = × 0,9
T
S
R

---------------------- Page: 6 ----------------------
IEC 60311:2002/AMD2:2009 – 5 –
© IEC 2009
where :
W is the mass of the empty iron
0
0,9 is the 90 % of the water reservoir capacity
This time is stated in minutes and seconds.
9.2.2 For pressurized steam irons and instantaneous steam irons
For pressurized steam irons and instantaneous steam irons, the measurement procedure is
carried out according to Figure 4b (see also Annex A).
The sole-plate shall be on a horizontal position ±1° and at the same level as the lower face of
the reservoir.
A container is placed under the iron to receive the water which leaks without being
evaporated.
The height between the container and the sole-plate shall be at least 500 mm ± 50 mm.
The test shall be done under the free steaming conditions.
Fill the empty reservoir or boiler/generator according to the manufacturer’s instructions. The
amount of water shall be noted: W
7
Turn on the iron, setting the thermostat at the maximum setting. The steaming regulator,
if any, is set at the maximum setting.
Immediately after the steady conditions are reached, the steaming generation starts according
to the following cycle:
• 5 s ON (the steam switch is turned on, there is steam generation);
• 15 s OFF (the steam switch is turned off, there is no steam generation).
This cycle is repeated until 12 times. Then the complete ironing system is weighed: W
4
Repeat the above-mentioned cycle 24 times and make the following measurements:
• the mass of the complete ironing system is measured: W ;
5
• the mass of the water which has leaked without being evaporated is measured: W .
6
The steaming rate S is calculated as follows:
R
(W − W )− W
4 5 6
S =
R
t
Water leakage rate L can be calculated as follows:
R
W
6
L =
R
t
The theoretical time of steaming generation T is calculated as follows:
t
 
1
W × 
7
t
 
T=
S + L
R R

---------------------- Page: 7 ----------------------
– 6 – IEC 60311:2002/AMD2:2009
© IEC 2009
where
W is the mass of the complete ironing system after the first 12 cycles, in grams;
4
W is the mass of the complete ironing system after the following 24 cycles, in grams;
5
W is the mass of the water that has leaked without being evaporated, in grams;
6
W is the mass of the water poured into the reservoir or boiler/generator according to the
7
manufacturer’s instructions, in grams;
S is the steaming rate, in grams per minute;
R
L is the leakage rate, in grams per minute;
R
T is the theoretical time of steam generation, in minutes;

t is the steaming time, 24 × 5 s = 2 min;

t is the total running time during the 24 cycles, 24 × 20 s = 8 min.
1
14 Determination of total steaming time for hard water
Replace Clause 14 (including any changes made in Amendment 1:2005) by the following new
Clause:
14 Determination of total steaming time for hard water
14.1 For non-pressurised steam irons
The following test is carried out unless the manufacturer recommends the use of distilled or
demineralised or similar water.
This test is not carried out on cordless irons.
The iron is supported in an apparatus such as that shown in Figure 15 so that the sole-plate is
in the horizontal position in still air and is moved backwards and forwards in a direction
parallel to the centre-line of the sole-plate over the distance of 500 mm at a speed of
approximately 0,4 m/s. The reciprocal motion is produced by the transformation from rotary
motion of 15 r.p.m. with reciprocal motion of 15 cycles per minute. After 5 cycles (20 s) the
movement is stopped and the iron is placed in the upright position as quickly as possible for
a period of 10 s, after which the iron is returned to the horizontal position and the movement
restarted. This procedure is repeated continuously.
NOTE 1 If the manufacturer recommends a different resting position, this position is used.
The water reservoir is filled with hard water to the capacity specified by the manufacturer.
−6
The hard water has a hardness of 3 (300 × 10 ) mmol/l prepared by method A as
specified in IEC 60734. As an alternative, method C can be used if the chloride content is
below 35,5 mg/l.
The iron is connected to the supply with the thermostat set to the maximum setting
indicated for steam ironing. When the thermostat, if any, has switched off for the second
time, the steam control is operated to give the maximum flow rate and the reciprocating
movement started.
When the emission of steam ceases and when the iron is in an upright position, the steam
control is closed and the water reservoir refilled with water as before. After 2 h of operation
including 10 s rest times in the upright position, the iron is switched off for at least 1 h in order
to cool. During this period, the iron is kept in the upright position with the steam control
closed, any remaining water in the reservoir having been emptied away.

---------------------- Page: 8 ----------------------
IEC 60311:2002/AMD2:2009 – 7 –
© IEC 2009
The above procedure is repeated continuously, the steaming rate S and water leakage rate
R
L being measured according to 9.2 each time 5 l of water have been evaporated and
R

introduced in a graph as a function of the quantity of water used. The test is continued until
the steaming rate has dropped to 5 g/min or the water leakage rate has increased to 3 %
of the steaming rate.
If the iron incorporates a descaling device, such as a means for providing a shot of steam,
this cleaning procedure is carried out during the test according to the manufacturer's
instructions.
The steaming time before descaling is the total time during the test when steam is emitted
and is expressed in hours.
NOTE 2 The steaming time excludes the periods when the iron is in the 10 s rest time upright position and the
cooling times.
After the test the iron is descaled according to the manufacturer's instructions and the
steaming time, steaming rate and water leakage rate are measured according to 9.2 and
recorded.
The above test is repeated for a sufficient number of times until the descaling procedure fails
to improve the steaming rate higher than 5 g/min or the water leakage rate lower than 3 % of
the steaming rate.
The total steaming time is the sum of the individual steaming times before descaling.
The results of the test are expressed as
− the total steaming time, in hours;
− the quantity of water evaporated, in litres;
− the number of times the iron is filled.
NOTE 3 The characteristics S and L for hard water are to be used for the determination of total steaming time
R R
for hard water, as indicated in Clause 13, but are not useful information for the consumer.
14.2 For pressurised steam irons or instantaneous steam irons
The following test is made, unless the manufacturer recommends the use of distilled or
demineralized or similar water.
The iron is supported in an apparatus such as that shown in Figure 4b so that the sole-plate is
in the horizontal position in still air.
The water reservoir or boiler is filled with hard water to the capacity specified by the
manufacturer.
−6
The hard water has a hardness of 3 (300 × 10 ) mmol/l prepared by method A as specified in
IEC 60734. As an alternative, method C can be used if the chloride content is below
35,5 mg/l.
The iron and boiler are connected to the supply with the thermostat of the iron set to the
maximum setting indicated for steam operation and where applicable any maximum setting of
the boiler.
Immediately after the steady conditions are reached, the steaming generation starts according
to the following cycle:
• t = 5 s ON (the steam switch is turned on, there is steam generation);
on

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© IEC 2009
=15 s OFF (the steam switch is turned off, there is no steam generation).
• t
off
When the boiler is empty or water reservoir has been filled twice, the system is unplugged
and
...