DIN 8252-1965 手表表带弹性穿销
时间:2024-05-14 00:19:53 来源: 标准资料网 作者：标准资料网 阅读：9165
【英文标准名称】:Springpinsforwristwatches
【原文标准名称】:手表表带弹性穿销
【标准号】:DIN8252-1965
【标准状态】:作废
【国别】:
【发布日期】:
【实施或试行日期】:
【发布单位】:德国标准化学会(DE-DIN)
【起草单位】:
【标准类型】:()
【标准水平】:()
【中文主题词】:
【英文主题词】:
【摘要】:
【中国标准分类号】:Y11
【国际标准分类号】:
【页数】:
【正文语种】:
【英文标准名称】:StandardTerminologyRelatingtoHydrogenEmbrittlementTesting
【原文标准名称】:与氢脆化试验相关的标准术语
【标准号】:ASTMF2078-2008
【标准状态】:现行
【国别】:美国
【发布日期】:2008
【实施或试行日期】:
【发布单位】:美国材料与试验协会(ASTM)
【起草单位】:ASTM
【标准类型】:()
【标准水平】:()
【中文主题词】:定义;氢脆;术语;测试
【英文主题词】:Definition;Definitions;Hydrogenembrittlement;Terminology;Testing
【摘要】:
【中国标准分类号】:
【国际标准分类号】:01_040_19;19_040
【页数】:4P;A4
【正文语种】:英语
【英文标准名称】:StandardTestMethodforPerformanceofRotisserieOvens
【原文标准名称】:携带式电热轮转烤肉器烤箱性能的标准试验方法
【标准号】:ASTMF1787-1998(2008)
【标准状态】:现行
【国别】:美国
【发布日期】:1998
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:F26.06
【标准类型】:(TestMethod)
【标准水平】:()
【中文主题词】:
【英文主题词】:cooktime;energyefficiency;performance;productioncapacity;rotisserieoven;shrinkage;testmethod;yield;Cooking/foodserviceequipment;Cooking/foodserviceequipmentperformance;Energyefficiency;Productioncapacity;Rotisserieovens;Yie
【摘要】:Theenergyinputratetestisusedtoconfirmthattherotisserieovenisoperatingproperlypriortofurthertesting.Preheatenergyandtimecanbeusefultofoodserviceoperatorstomanageenergydemandsandtoknowhowquicklytherotisserieovencanbereadyforoperation.Idleenergyrateandpilotenergyratecanbeusedbythefoodserviceoperatortoestimateenergyconsumptionduringnon-cookingperiods.Cookingenergyefficiencyisapreciseindicatorofrotisserieovenenergyperformanceundervariousloadingconditions.Thisinformationenablesthefoodserviceoperatortoconsiderenergyperformancewhenselectingarotisserieoven.Productioncapacityisusedbyfoodserviceoperatorstochoosearotisserieoventhatmatchestheirfoodoutputrequirements.Holdingenergyratemaybeusedtodeterminethecostofholdingcookedproductintherotisserieoven.Productyieldmaybeusedbythefoodserviceoperatortocomparerelativeproductoutputfromonerotisserieoventoanother.Additionally,productshrinkageduringholdingmaybeusedbythefoodserviceoperatortoevaluatetherotisserieoven''sperformancewhenholdingcookedproduct.1.1Thistestmethodevaluatestheenergyconsumptionandcookingperformanceofrotisserieovens.Thefoodserviceoperatorcanusethisevaluationtoselectarotisserieovenandunderstanditsenergyperformance.1.2Thistestmethodisapplicabletothermostatically-controlledgasandelectricrotisserieovensdesignedforbatchcooking.1.3Therotisserieovencanbeevaluatedwithrespecttothefollowing(whereapplicable):1.3.1Energyinputrate(10.2),1.3.2Preheatenergyandtime(10.4),1.3.3Idleenergyrate(10.5),1.3.4Pilotenergyrate,ifapplicable(10.6),1.3.5Cookingenergyefficiencyandproductioncapacity(10.9),and1.3.6Holdingenergyrateandproductshrinkage(optional,10.10),1.4Thevaluesstatedininch-poundunitsaretoberegardedasstandard.ThevaluesgiveninparenthesesaremathematicalconversionstoSIunitsthatareprovidedforinformationonlyandarenotconsideredstandard.1.5Thistestmethoddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.
【中国标准分类号】:Y68
【国际标准分类号】:97_040_20
【页数】:12P.;A4
【正文语种】:英语