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More Less | | Questions answered: 1 | | Wire transfer | Sample translations submitted: 2 Spanish to English: norma COVENIN 3193
General field: Law/Patents
Detailed field: Electronics / Elect Eng | Source text - Spanish
Check it in / ver : http://anafade.org.ve/documentos/3235-99.pdf | Translation - English
VENEZUELAN NORM
COVENIN 3193: 1999
REFRIGERATORS, FREEZER – REFRIGERATOR COMBINATION AND FREEZERS ENERGY CONSUMPTION TESTING METHODS AND CAPACITY’S MEASURE
FIRST REVIEW
CODELECTRA FONDONORMA
PROLOGUE
The following norms substitute the 3193:1995 refrigerator, freezer-refrigerator combination and freezer energy consumption methods and capacity measure Covenin’s norm. It has been review according to the rules of the CT-11 electricity commission, the electronic and communications Normalization Technique committee, and by the rules of the SC-3 household devices normalization technique committee. All these, with the collaboration of the norms made by CODELECTRA and FONDONORMA. This norm has been approve by FONDONORMA on the superior council meeting nº 29-08 hold on July 31 1999.
The following entities collaborated on the elaboration of this norm:
CAVEINEL
C.A. ELECTRICIDAD DE CARACAS
ENELVEN
FRIGILUX
INDARTELCA
INSANOVA
MABE
MINISTRY OF MINES AND ENERGY
COVENIN 3193: 1999 VENEZUELAN NORM
REFRIGERATORS, FREEZER – REFRIGERATOR COMBINATION AND FREEZERS ENERGY CONSUMPTION TESTING METHODS AND CAPACITY’S MEASURE
FIRST REVIEW
1. OBJECT
This Venezuelan norm establishes the standard method or uniform, sequential procedure to test the refrigerator’s, freezer’s and combined appliances characteristics, and to established the minimum requirements needed to make easier to classify and present this information to users. This standard method allows for different freezers and refrigerator’s models characteristics and functions to be tested and compared at the same time.
This norm was not created to prevent designing creativity or to improve the freezer’s or refrigerator’s design.
This norm is applicable to refrigerators, freezers and combined devices that work with 60 Hz and under a nominal voltage of 120 volts.
This norm has definitions and methods to calculate the storage areas and special characteristics capacities, a performance proceeding test and an energy consumption test measured using the artifact’s factors related to electricity.
The requirements of this norm are only applicable to refrigerators that work electrically and have a refrigeration absorptions system.
2. NORMATIVE REFERENCES
To consult this norm it is not necessary to review any other norm.
3. DEFINITIONS
3.1 AIR DUCTS
These are passages to direct airflows.
3.2 NOT SWEATING HEATER
Is a dispositive incorporated to these types of units to avoid the increase of humidity on the device’s external surfaces when this is summated to high humidity conditions. This dispositive can be turn on, off or be placed to work on an intermediate condition if it is wanted.
3.3 AUTOMATIC ICE MAKER
Is a dispositive connected to a water supply and produces recollects and storages ice, and can stop the ice storaging action when the ice storaging recipient is full.
3.3.1 Cyclic type
This type of automatic ice maker, is the one on which all its loading, freezing and colating sequential faces work separate one from each other.
3.3.2 Ice recipient storage capacity
Is the capacity that process the recipient intended for ice storaging, and this is measured according to the average weight that that the recipient’s processes when the icemaker finalizes its operations.
3.3.3 Non cyclic type (continues)
This is the ice maker type on which all its faces, loading, freezing and recollection takes place simultaneously while the ice making procedure continues.
3.4 DEFLECTIVE SCREEN
This is a plate, a wall or a division designed to accomplished the following functions:
a. Avoid food to get in contact with the refrigerated surfaces.
b. To avoid condensation leaking over the food.
c. Regulate and direct the freezing air flows.
3.5 DEVICE’S CABINET THERMIC BARRIER
Is the isolation element located on the cabinet’s door or on a case’s door to minimize heat floor inside the cabinet and for this to make contact with the device’s internal surfaces.
3.6 TESTING CYCLE
Is a 24 hours period under which the energy consumption level that the device has could be test using as reference the wanting tempeture, which should be adjusted previously, should be kept during the hole process.
3.7 COMPRESSOR’S TESTING CYCLE
Is the time passed between two consecutive working periods that take place during the compressors connection.
3.8 DEFROSTING CYCLE
Is the time between two consecutive defrosting cycles’ periods that take place during the defrosting mechanism connection.
3.9 FROSTING SYSTEM
This system is used to eliminate frost from the refrigerated surfaces. The types of defrosting systems implicated to these kinds of artifacts, are:
3.9.1 Automatic defrosting ( without frost)
System on which the defrosting cycle is initiated and ended automatically; and after this process finishes the refrigeration, normal operation is reinitiated. In addition, the fresh food’s cabinet tempeture is maintained and the water that is expelled during defrosting is automatically eliminated.
3.9.2 Prolonged self defrosting
System on which the successive defrosting cycles are separated from each other by 14 hours or more during the compressor’s work period.
3.9.3 Manual defrosting
System on which the defrosting process is initiated and ended manually.
3.9.4 Cyclomatic or partial defrosting
System on which the freezer is defrosting is made manually and the fresh food’s cabinet defrosting is made automatically. The water expelled during the process is collected on a bin or a plate, which have to be withdraw for the water to be eliminated.
3.9.5 Variable system
Is an automatic system on which the defrosting successive cycles are determined by one or more variables existing during operation conditions.
3.9.6 System on which the defrosting process initiates manually and ends automatically, and after all the process is finished restarts the normal refrigeration cycle. The water expelled is collected on a bin or a plate that has to be manually withdraw so water can be eliminated. Either, these units might or might not have a defrosting acceleration device.
3.10 DOOR
3.10.1 Door barrier
Is the display located on the door that works for minimizing the entrance of heat flows inside of the cabinet.
3.10.2 Right door
Is the one that has hinges on the right side of the door’s side, and these can be appreciated when the cabinet is seen front by front.
3.10.3 Left door
Is the one that has hinges on the left side of the door’s side, and these can be appreciated when the cabinet is seen front by front.
3.11 DRAINING CHANNEL
Is the dispositive used to direct the water that is expelled during the defrosting process.
3.12 FAN’S COVER
Is the protective cover that surrounds the fan and helps to give a new way to the air flow that is present inside the device.
3.13 FREEZER
Is the cabinet designed to storage food on a tempeture of 0 Cº or less.
3.13.1 Horizontal type
Device accessible through the upper part or from an upper lead.
3.13.2 Vertical type
Device accessible through the front part or from a front lead.
3.14 FREEZER’S COMPARTMENT
Is the compartment that has the capacity of frosting to the tempeture required, located inside of the device.
3.15 FRESH FOOD COMPARTMENT (conservations’ compartment)
These refrigerator’s compartment or compartments are designed to storage and conserved food under an average tempeture higher than 0 Cº. The special compartments designed to storage things under a tempeture near to the 0 Cº, must be considerated as part of the fresh food’s compartment. The special compartments contained on combined units (freezer-refrigerator) that work under an average tempeture between 15 Cº and 0 Cº, must be considerated as part of the fresh food’s compartment too.
3.16 FROSTED FOOD’S STORAGE COMPARTMENT
Is a cabinet or a closed artifact, that is thermically protected, works under electricity, and is composed by one or more cabinets on which the asignated tempeture is so low, that under the testing conditions described on point 8, the food placed on these cabinets under a -17.8 Cº or less, kept this tempeture.
3.17 REFRIGERATOR
Is the cabinet or part of a cabinet that is designed to storage food under a tempeture higher than 0 Cº and has a refrigeration source. This can have a compartment for storage frozen food, ice, or food that should be maintain under tempeture lower than 0 Cº.
3.17.1 Just refrigerator
Is the one that do not has a compartment to storage food under a tempeture lower than 0 Cº, but that must have a compartment of 14.2 L that keeps with the frosting condition and the storage of ice.
3.17.2 Basic refrigerator
Is the one that has a compartment that can keep wit the frosting function and works to storage food and ice under tempeture between 0 Cº and -15 Cº. It is characterized by the procession of a refrigerated surface that surrounds the low tempeture compartment and refrigerates it, and refrigerates the fresh food’s one using natural conduction. It frequently processes a division named the wring out plate, or the leaking plate. Which stands out over one of the fresh food’s surfaces, when this is take it out or push it in.
3.17.2.1 Basic refrigerator class I
This is a refrigerator that has a low tempeture compartment to storage frozen food, that reaches the -9.4 Cº, and another compartment of an average tempeture between 0º and -5Cº to storage fresh food to this tempeture.
3.17.2.2 Basic refrigerator class II
This is a refrigerator that has a low tempeture compartment to storage frozen food, which reaches tempeture between 0Cº and -9.4 Cº, and another compartment of an average tempeture between 0º and -5Cº to storage fresh food to this tempeture.
3.17.3 Freezer’s-refrigerator combination
Is a cabinet that has 2 or more compartments, and one of these compartments is used to storage food over 0Cº, and the other to keep the frosting function under an average tempeture of -15Cº that could be adjusted by the user until a tempeture of -17.8 Cº.
When this unit is tested under the point number 7 conditions, this is able to keep an average tempeture of -15Cºon the freezer compartment, and an average tempeture of more or less than 0Cº and -5Cº on the fresh food’s compartment.
3.18 ICE BOWL
These are special recipients used to frozen water and turn it into ice.
3.19 COUNTER DOORS AND BOWL
These are covers that compose the internal part of the device’s cabinet and door.
3.20 BOWLS RELIEF
Is the volume generated by the internal areas which relief is exposed inside of the fresh food compartment and the freezer compartment.
3.21 STRETCH
This is any horizontal surface useful for storaging food inside the unit’s cabinet.
3.21.1 Adjusted stretch.
Is the one that can changes positions without using tools.
3.21.2 Door’s stretch
Is any surface of the door that can be used to storage food or beverages on the door.
3.21.3 Segmented stretch
Is the one which size is inferior on wide and depth on both sizes of the complete stretch.
3.21.4 Complete stretch
Is the one on which only the interior section is the one that works for storaging things.
3.21.5 Turning stretch
Is the one that can be partially or totally turn over on its own base.
3.21.6 Rolling or moving stretch
Is the one that can be moved or rolled over its own base.
3.22 SPECIAL COMPARTMENTS
Are the compartments designed to keep special conditions of storage for particular products.
3.22.1 Butter and cheese compartment
Is the compartment given to storage butter and cheese under special conditions.
3.22.2 Butter or margarine conditioner
Is a closed compartment used to storage butter and margarine that has an auxiliary tempeture control dispositive.
3.22.3 Wring out plate
Is the plate or case putted under the refrigerated surfaces of the device, with a manual or semiautomatic freezing process that works to refrigerate food and to collect the water expelled during the defrosting process. It can be also used as a deflective surface to regulate tempeture.
3.22.4 Vegetable case
Is a closed compartment or case given to storage vegetables and fruits, and avoid its dehydration.
3.22.5 Ice storaging recipient
Is the recipient on which the ice can be storage.
3.22.6 Meat case
Is the compartment designed to storage meat under tempeture near the 0Cº.
3.23 STABILIZATION PERIOD
Is the period on which a stable condition is reaches and evaluated.
3.24 STANDARD CYCLE
Is the type of cycle on which the anti sudorization heater is adjusted to the highest energy consumption level, if the device executes or have to execute one of these cycles.
3.25 CONSTANT CONDITION
Is the condition that takes place during a stability period under a cyclic or continues operative condition. During which the average tempeture of the compartment or the frozen food do not changes from 0.6Cº during 2 cycles or 2 hours ( the one that takes a longer time).
If the unit does not performance this cycle, the average tempeture between 2 lectures should not change from 0.6Cº on a 2 hours period after the freezing process is finished.
If this condition is not kept, the average tempeture during this 2 hours period, or during any defrosts cycle, should not be different from 0.6Cº when this is compare with the average tempeture taken during the 2 hours before the previous the following defrosting cycle.
5.26 STRETCH’S TOTAL AREA
Is the value calculated for refrigerators, that is used on the net areas of the main stretch, of the door’s stretch, the recipients’ bottoms, and the bottom of the bowl (see point 5).
3.27 VOLUME
3.27.1 Total adjusted volume
For refrigerators and freezers-refrigerators, combination is the addition of:
a. The fresh food’s compartment volume on liters.
b. The result of an adjusting factor and the net volume of the freezer’s compartment on liters.
The adjusted volume for freezer’s on liters = freezer’s volume on liters * an adjusting factor
3.27.2 Fresh food’s compartment volume
Is the volume of the total refrigerated area, which is refrigerated over an average tempeture of -9.4Cº, on basic refrigerators and for all refrigerators, or of an average tempeture of -15Cº on a freezer-refrigerator combined device (see point 4).
Without taking into account the tempeture, the volume of the refrigerated plate, or of the special compartments contained on the fresh food’s compartment, refrigerated under a tempeture near the 0Cº, must be included on the volume’s calculation of the fresh food storage compartment.
3.27.3 Freezer’s compartment volume
Is the total volume of the areas that are refrigerated under an average tempeture of 0Cº on basic refrigerators, and on the areas that are refrigerated under -15Cº on combined devices.
3.27.4 Fridge’s rod volume for freezers
Is the total internal volume calculated as it is indicated on point 5.
3.27.5 Freezer’s net volume
Is the freezer’s area that processes a rod volume and works under a tempeture of -15Cº, when the average internal tempeture is of -17.8 Cº. (See point 8).
3.27.6 Total refrigerated volume (on a refrigerator)
Is the addition of the fresh food’s compartment volume , and the freezer’s compartment volume.
For a freezer this kind of volume is equal to the freezer’s compartment volume.
3.28 QUICK FROSTING
Is an optional characteristic that freezers could have; which should be worked manually. This characteristic changes the thermostat and puts the compressors under a particular working condition.
3.29 LOW VOLTAGE CIRCUIT
A circuit classified as a low voltage circuit, is classified like that, because it works under a voltage no higher than 30V on an external power source, and its feed by a main battery or by a class 2 transformer.
3.30 HIGH VOLTAGE CIRCUIT
When a circuit is classified like this, is because it works over higher characteristics than the ones specified on point 3.29.
3.31 COOLING UNIT
Is understood by this, all components that form the sealed circuit of a refrigerator.
3.32 HIGH PRESSURE PARTS
This makes reference to the components of the refrigeration system that are exposed to work under high pressure. (Condensator, filters and others).
3.33 LOW PRESSURE PARTS
This makes reference to the components of the refrigeration system that are exposed to work under low pressure. (Condensator, filters and others).
3.34 WIRING
Group of wires that are on a specific area with the finality of taking power around that area.
3.35 THERMIC
Is a protective dispositive that is activated under an abnormal condition of work on a stable device.
3.36 ACTIVE PART
These are all the surfaces that can turn into electric parts.
3.37 SHELF
Is a refrigerator’s internal recipient that allows objects to be storage on it. This recipient could be removable or fixed.
4. METHODS TO CALCULATE THE TOTAL REFRIGERATED VOLUME AND THE REFRIGERATED STRETCH TOTAL AREAS
4.1 object
This chapter is to described the methods to calculate the total refrigerated volume and the total refrigerated stretch’s areas (see points 3.27.6 and 3.26). This also helps to determined a uniform size for the refrigerators, by taking into account the special characteristics and the functional components of the refrigerated compartments. This chapter does not gives a method to measure the storage capacity of the unit.
4.2 TOTAL REFRIGERATED AREAS VOLUME (see point 3.27.6).
4.2.1 Volumes
4.2.1.1 Volumes to be included
The calculation of the refrigerator’s total volume must include:
a. The volume used b special characteristics like vegetable cases, meat recipients, wring out plates, ice makers and water coolers.
b. The volume used by the cabinet’s stretches, the door’s frontal and inferiors stretches, and the special compartment’s located at the door lids.
c. The volume used by characteristics such as light protectors, bases and esthetic articles that can be take it out by the use of tools.
4.2.1.2 Volumes that should not be counted
The calculation of the refrigerator’s total volume should not include:
a. the volume used by all the parts need it for the device’s proper functioning
b. The volume used by the barriers located on the door and that do not work as stretches.
c. The volume used by the divisions or relieves that enclosed a compartment, and do not work as stretches; but have a volume of more than 1.4L.
d. The volume used by the uncountable volumes of the door’s barrier, by the cabinet’s Thermic barrier or by the adjacent wall and counter door of the bowl.
e. The volume used by the fixed relives, such as control buttons, the stretch’s rails, recipients, and ornamental thermostat plates that together have a volume of more than 1.4 L per compartment.
4.2.2 Computed method
4.2.2.1 All lineal dimensions must be measured with an appreciation of more or 1 mm more or less.
4.2.2.2 The volume of the fresh food’s compartment and of the freezer’s compartment must be measured among sections that have similar wide and depth (see figures 1-6).
3.2.2.3 Each sections volume and the all the sections of all the painted areas that appear on figures 1-6, must be calculated. The volume of the fresh food compartment and of the freezer’s compartment must be calculated by separate. So the rod volume of both compartments can be calculated.
4.2.2.4 The volume of the articles that point 4.2.1.2 makes reference t, and that are painted on figures 1-12, must be disconnected from the completely refrigerated spaces. That means that the total rod volume of the fresh food’s compartment and of the freezer’s can be calculated.
4.2.2.5 The total refrigerated areas volume must be determined by adding the volume of the fresh food’s compartment and the freezer’s compartment volume.
4.2.3 Information that should be reported
The total refrigerated areas volume, must be reported with a precision of 0.1L more or less.
The freezer’s compartment volume must be reported with a precision of 1.0L more or less.
NOTE 1: figures from 1-12 only show the typical refrigerators design and do not show all the designing variations that exist. However, a combination these figures components can be used for other designs.
4.3 TOTAL STRETCH’S AREA OF A VERTICAL FREEZER
4.3.1 Areas
The total area of a stretch must be determined by taking as a base the total areas of the main stretches, the device’s stretches the recipients’ bottoms, the total area of the bowl’s bottom, and the counter doors of the fresh food’s compartment and of the freezer’s compartment.
4.3.2 Distances
A fresh food’s compartment stretch, should not be included on the calculation of the total stretch’s area. Except, if it’s over the door, or that is placed into another way as it is shown a point 4.3.3.
4.3.3 Compute method
4.3.3.1 Measure units
Al lineal dimensions must be measured with an appreciation of 1 mm more or less.
4.3.3.2 FRESH’S COMPARTMENT STRETCHES
4.3.3.2.1 Bowls, counter doors and complete stretches
The area of the complete stretches , of the bowl’s bottom and of the counter doors, must be the result of the medium depth and of the medium wide, just as it is shown on the figures 13 and 14. if the bowl’s bottom and the counter doors could be qualified as complete stretches, the area of these must be calculated as it is calculated the area of a reduced stretch, and the depth to be use to calculate this area must be measured from the front part of the stretch (see figures 13 and 14).
The depth of a stretch must be equal to the distance that exists from the frontal edge until the bowl’s back part or the counter door, by passing the back edge of the stretch by no more than 38mm.
The wide of a stretch must be measured until one of the sides of the bowl (see figures 13 and 14).
4.3.3.2.2 Segmented stretches
This area should be the result of the depth and wide including the allowed extension addition, and must be determined as it is indicated on points 4.3.3.3.1 and figure 14.
4.3.3.2.3 Reduced stretches
When any part of a completed stretch or of a segmented stretch is reduced, the reduction area, which exceeds the allowed extension, must be take it out of the stretch area calculation (see fig 14).
4.3.3.3 Freezer’s compartment stretches
This area must be included on the total area of the stretch, just if between each stretch exists a minimum distance of 51 mm (see figures 13 and 14).
4.3.3.4 Door’s stretches
This area must be the result of the medium depth and medium wide of the stretch . The area of any door’s stretch with a minimum distance of 51 mm must not be included on the total area of the stretch’s calculation. (See figures 14 and 15).
4.3.3.5 Hold recipients
The bottom area of a hold recipient must be included on the calculations of the stretch’s total area only if a distance of 51mm exists from the floor to the recipient (see figure 16).
4.3.4 Information that must be reported
The total area of a stretch must be reported until the nearest 100cm2.
NOTE 2: : figures from 3-17 only show the typical configuration for a stretch on a refrigerator but do not show all the designing variations that exist. However, a combination these figures components can be used for other designs.
5. METHOD TO CALCULATE THE TOTAL VOLUME OF A REFRIGERATOR AND THE FREEZER’S STRETCHES TOTAL AREA
5.1 OBJECT
This chapter is to described the methods to calculate the total volume of a refrigerator, and the total area of the freezer’s stretch. This also helps to determined a uniform size for the refrigerators, by taking into account the special characteristics and the functional components of the refrigerated compartments. This chapter do not gives a method to measure the storage capacity of the unit
5.2 TOTAL REFRIGERATOR’S VOLUME
5.2.1 Volume
5.2.1.1 Volumes that should be included on this calculation
The calculation of the refrigerator’s total volume must include:
d. The volume used b special characteristics like vegetable cases, meat recipients, wring out plates, ice makers and water coolers.
e. The volume used by the cabinet’s stretches, the door’s frontal and inferiors stretches, and the special compartment’s located at the door lids.
f. The volume used by characteristics such as light protectors, bases and esthetic articles that can be take it out by the use of tools.
5.2.1.2 Volumes that should not be included on the calculation
The calculation of the refrigerator’s total volume should not include:
f. the volume used by all the parts need it for the device’s proper functioning
g. The volume used by the barriers located on the door and that do not work as stretches.
h. The volume used by the divisions or relieves that enclosed a compartment, and do not work as stretches; but have a volume of more than 1.4L.
i. The volume used by the uncountable volumes of the door’s barrier, by the cabinet’s Thermic barrier or by the adjacent wall and counter door of the bowl.
j. The volume used by the fixed relives, such as control buttons, the stretch’s rails, recipients, and ornamental thermostat plates that together have a volume of more than 1.4 L per compartment.
5.2.2 Computed method
5.2.2.1 All lineal dimensions must be measured with an appreciation of more or 1 mm more or less.
5.2.2.2 The volume of the fresh food’s compartment and of the freezer’s compartment must be measured among sections that have similar wide and depth (see figures 1-6).
5.2.2.3 Each sections volume and the all the sections of all the painted areas that appear on figures 18-26, must be calculated. The volume of the fresh food compartment and of the freezer’s compartment must be calculated by separate. So the rod volume of both compartments can be calculated.
5.2.2.4 The volume of the articles that point 5.2.1.2 makes reference t, and that are double painted on figures 18-26 must not be included on the calculation of the total rod volume of the refrigerator.
5.2.3 Information that should be reported
The total refrigerated volume, must be reported with a precision of 1.0L more or less.
NOTE 3: figures from 18-26 only show the typical configuration for a stretch on a freezer but do not show all the designing variations that exist. However, a combination these figures components can be used for other designs.
5.3 VERTICAL FREEZER’S TOTAL STRETCH AREA (SEE POINT 4.3)
5.3.1 Areas
The total area of a stretch must be determined by taking as a base the total areas of the main stretches, the device’s stretches the recipients’ bottoms, the total area of the bowl’s bottom, and the counter doors of the freezer’s compartment.
5.3.2 Distances
A freezer’s compartment stretch, should not be included on the calculation of the total stretch’s area. Except, if it’s over the door, or this is placed into another way as it is shown a point 5.3.3.
5.3.3 Compute method
5.3.3.1 Measure units
Al lineal dimensions must be measured with an appreciation of 1 mm more or less.
5.3.3.2 Bowls, counter doors and complete stretches
The area of the complete stretches , of the bowl’s bottom and of the counter doors, must be the result of the medium depth and of the medium wide, just as it is shown on the figures 27 and 28. if the bowl’s bottom and the counter doors could be qualified as complete stretches, the area of these must be calculated as it is calculated the area of a reduced stretch, and the depth to be use to calculate this area must be measured from the front part of the stretch (see figures 27 and 28).
The depth of a stretch must be equal to the distance that exists from the frontal edge until the bowl’s back part or the counter door, by passing the back edge of the stretch by no more than 38mm.
The wide of a stretch must be measure until one of the sides of the bowl (see figures 27 and 28).
5.3.3.2.2 Segmented stretches
This area should be the result of the depth and wide including the allowed extension addition, and must be determined as it is indicated on points 5.3.3.2.1 and figure 28.
5.3.3.2.3 Reduced stretches
When any part of a completed stretch or of a segmented stretch is reduced, the reduction area, which exceeds the allowed extension, must be take it out of the stretch area calculation as it is shown on point 5.3.3.2.1 and figure 28.
5.3.3.3 Door’s stretches
This area must be the result of the medium depth and medium wide of the stretch . The area of any door’s stretch with a minimum distance of 51 mm must not be included on the total area of the stretch’s calculation. (See figures 27 and 29).
5.3.3.4 Hold recipients
The bottom area of a hold recipient must be included on the calculations of the stretch’s total area only if a distance of 51mm exists from the floor to the recipient (see figure 30).
5.3.4 Information that must be reported
The total area of a stretch must be reported until the nearest 100cm2.
NOTE 4 : figures from 27-31 only show the typical configuration for a stretch on a freezer but do not show all the designing variations that exist. However, a combination these figures components can be used for other designs.
6. METHODS TO CALCULATE DISPOSITIVE OR SPECIAL DEVICE’S VOLUME AREA FOR FREEZERS AND REFRIGERATORS
6.1 object
This chapter is to described the methods to calculate the volumes that all the dispositive or especial additives use inside of a refrigerator or freezer device. This also helps to determined a uniform size for the refrigerators, by taking into account the special characteristics and the functional components of the refrigerated compartments. This chapter do not gives a method to measure the storage capacity of the unit.
6.2 dispositive or special additives
6.2.1 The special dispositive to be included on refrigerators must be: baskets, vegetable draws, meat recipients, wring out plates, water coolers, can’s racks or mobile compartments such as draws, plates and ice makers.
6.2.2 The special dispositive for freezers must be: baskets, draws, meat recipients, wring out plates, water coolers, can’s racks or mobile compartments such as draws, plates and ice makers.
6.2.3 All integrated dispositive that the door has, or that are form on a counter door, and are intended to improve the jars, cans and packages storage, should not be included on the special devices category.
The special dispositive located on the door, must be included on the volume’s calculation of this area.
6.2.4 A freely located special device
Is the one that rests over a stretch or rests over the bottom of a compartment. (Egg containers and butter containers).
6.2.5 A special device that is fixed to a location
Is the one that rests over a pre-fixed place such as it is the case of the ice makers or the wring out plates.
6.2.6 The possibly relocated special dispositive
Is the one that rests over a place chosen by the user, some of these are: meat recipient or a possibly relocated shelf.
6.2.7 VOLUME USED BY THE SPECIAL DISPOSITIVE (SEE FIGURES 32 AND 33)
6.2.7.1 Freely located special devises
The volume used by these must be calculated over an individual base as the result of the wide, long and high value that is cover by an straight angle are near each dispositive. When these dispositive are located on an adjacent way one from another, the volume of these should not be included on more than one calculation. All lineal dimensions must be measured with a precision of 1mm more or less.
6.2.7.2 Special dispositive of fixed location
The volume used by these must be calculated over an individual base as the result of the wide, long and high adjusted values of each dispositive. These adjusted values must be the external average dimension values that the dispositive is having by the time, and the adjustable distance to the surfaces or stretches, where the defined volume is not able to normal use.
A volume that cannot be access to for normal use, must refer to the volume that is only accessible if some cabinet’s parts are take it out.
An adjacent volume to a special dispositive that has dimensions inferiors to 102 and 51 mm, should not be considered for normal use. Unless, that it has a dispositive that ensures the products storage on the compartment and danger and interference are avoid.
On the ice makers case, the volume is determined by the movement of the parts associated to the mechanic operation of the device, and this is not accessible for normal use.
6.2.7.3 Possibly relocated special dispositive
The volume used by these must be calculated over an individual base as the product of the wide, long and high values of each dispositive, with the dispositive that from its location has the less values of all.
6.2.7.4 Information to be reported
The sum of the volumes of all the special devices, must be reported with an appreciation of 0.1L more or less, and give the information about the freezer’s compartment and the fresh food’s one by separate.
6.2.8 Storage volume given by an special dispositive (see figures 32-34)
6.2.8.1 The volume must be the product of the average between the internal bottom and the recipients cover, when the recipient is located on its normal place of work.
For the ice plates, and the liquid and storage recipients, the volume must be the maximum volume level that this can reach when is operative.
Dimensions should be measured with an appreciation of a 1mm more or less.
6.2.8.2 Possibly relocated special devices
As it is specified on point 6.2.8.1
6.2.8.3 Fixed special devices
As it is specified on point 6.2.8.1
6.2.8.4 Information to be reported
The result of the sum of the volumes used by the special dispositive must be reported using a precision of 0.1 L more or less, and give the freezer’s and fresh food’s compartment information by separate.
7. EQUIPMENT AND MEASUREMENT METHODS
7.1 TESTING ROOM
7.1.1 Environment’ tempeture
The tempter’s meter should be located no lower than 51mm from the floor and no higher than 305mm, it should be also place on a tempeture of 1Cº.
If the room’s tempeture is near to the 1.7Cº, a platform must be used to place the cabinet on it. This platform must have openings on each side so the air can flow through it, and must display from the cabinet’s each side surfaces by 305mm.
7.1.2 Environment’s relative humidity
This is measured by taking the lectures of the humid bulb and the dry bulb if it is need it.
7.1.3 Air flows
The cabinet must be protected against forced air flows that have an speed higher than 0.25 m/s.
7.1.4 Radiation
Protectors must be given to avoid direct radiation to any of the heated or cooled surfaces, and has a tempeture 5Cº higher than what the air tempeture has.
7.2 INSTRUMENTS
7.2.1 Tempeture
The tempeture measurement must be taken with one of the following meters:
a. a glass thermometer
b. a thermocouple
c. an electric resistance thermometer
d. an equivalent electronic sensor
The mass tempeture used to get the thermocouples tempeture higher should not go higher than 20g of water.
The tempeture lecture must be precise among the 0.5Cº more or less.
For instruments with an analogical or digital measurement dispositive, the measurement’s lowest level must be 1Cº.
7.2.2 Electric
The electric measurement must be taken with one of the following meters:
a. watts meter
b. volts meter
Both of these instruments must have a 0.5% of measurement quality precision.
7.2.3 Time
Time must be taken with an electronic mechanic or automatic watch, or with a similar time integrator.
7.3 TESTING GENERAL REQUIREMENTS
The cabinets must work under the conditions established by the test for time enough so this can reach an stable condition.
7.3.1 Energy supplying
Unless it is told on the test conditions, the energy supplying must be of 115V ±1V, the energy splying must be tested with the compressor’s engine working.
7.3.2 Testing sample preparation
All packing should be removed and all parts and components placed where they should be.
a. Reflectors must be open unless it is indicated on the test to be close.
b. Ice makers must be active during the tests.
c. The butter conditioner must be adjusted to the lowest level of energy consumption when it is possible
d. Lights watches and other implements must be adjusted to the lowest energy consumption level.
e. Dispositive that work with electricity, and are manually activated, and have a mechanic or automatic deactivation system, should be adjusted to operate on the lowest level of energy consumption.
f. Compartments that turn its refrigerating function on a frosting function, must work under the highest level of energy consumption.
g. Compartments with an adjustable tempeture, must be tested with the controls adjusted and at the lowest tempeture level.
h. The evaporators on the models that have manual defrosting system, do not need to defrost before each test. Unless the frosting level exceeds the 6mm. the wring out plate, the cooling plat and the interior cabinet must be dried before each test.
i. When the test requires the use of frozen food, the ice plates and the ice making recipients must be taken out and loaded with 75% of its capacity with frozen food.
j. The baskets placed on horizontal freezers must be taken out if this is able without using tools.
k. The cabinet must be prepared for the test, that is why we suggest that the test should be performed under a cabinets on which all components are perfectly functional and have worked perfectly by at least 1 week before the test. No test should be made under a period of 24 hours of functioning.
Unless it is required by a test, the cabinet must be installed by 250mm from the wall on each side except from the backside so the free air circulation around it can be assured.
Unless that is indicated by the test’s conditions, doors must be kept close under each test.
All the measurement dispositive terminal must be taken out of the device to prevent the air flow.
T
7.3.3 Tempeture measurement
7.3.3.1 Environment’s tempeture
This must be taken over 1m from the floor and 250mm from the center of both cabinets’ sides. The tempeture must be kept on 0.6Cº during the stability periods as well as during the testing period.
The measurement dispositive must be located or protected so the heat projected by the condensator’s functioning do not affects the tempeture measurement.
7.3.3.2 Fresh food’s compartment tempeture
Tempeture must be taken on three places just as it is shown on figure 35. Between the measurement dispositive and the surfaces that should be measured must be a 250mm space on which the air can flows and the tempeture measurement will not be affected.
If the internal dispositions of the cabinets do not agree with the ones exposed on figure 35, the measures must be taken on the places chosen as
| English to Spanish: Getting started guide
General field: Tech/Engineering
Detailed field: Medical (general) | Source text - English
Guetting started guide
Federal law restrics this device to sale by on the order of a physician or licenced practitioner
Welcome
Congratualtions for selecting the spida 5 spirometry database system. This getting started guide provides step by step instructions to ensure that the installation and set up of this system to be both quick and easy.
System requirements
The system requires certain hardware and software components in order to run properly.
Hardware requirements
An IBM compatible pc is required with hardware that meets or exceeds the following minimum requirements.
Ram
cd-rom
free disk space
video: is recommended that a resolution of at least be used to enable full benefits of the multi-window interface.
One free serial port for standard spirometers
At least ones free USB port (an additional USB port will be required for USB enable spirometers).
Operating system requirements
The system will run on the following operating systems:
Installing the spirometry database system
Before you begin, please ensure that your computer satisfies the system requirements. Ensure that the current user has administrative rights for
Close any other applications that are running
Insert the installation cd-rom into yourcd-rom drive
Click on the language require, and then click on the OK button to continue. The cancel button can be used at any time to leave the installation.
The setup program should lunch automatically, displaying the welcome dialogue box. If the setup program does not automatically launch, use windows explorer to manually select the CD drive, and open the file named
to begin the installation.
The license agreement will be displayed. Please read the complete document and ensure you understand fully before clicking next to continue.
The select destination location dialogue will be displayed, showing the directory where the program will be installed. To chanche this location select browse.
Click next to continue. The backup replace files dialogue will be displayed. Nay files replace during the installation process are backed up. When unistalling, it provides the option to return the system to a previous state. Select browse to change the location or no to disable this option.
Click next to display the select program manager group dialogue. This will be the location where the prgrams launch icon will be placed under the start menu. Either a new location can be entered or an existing location used.
Click next to display the installation options dialogue containing the following options:
Add the program icon to desktop
Add the usb launcher program to start up group. This will automatically start the usb launcher on windows start up.
Install the programs manual- requires adobe rader to view. This can be downloaded for free at
Install the program’s upgrade tool – a useful tool for upgrading this amd the previous versions o the program. This process will not modify any existing data, instead it will create a new database containing all the stored patient details and spirometry tests.
The spida 5 serial number must be entered,
Use the corresponding check boxes to enable or disable each option.
Click next to start copying the files into your system.
Once the files finished copying to your system. You will be advised that the program has been successfully installed. The customization wizard option will be displayed, click on this box to start customizing the device’s program. Click finished to exit the installation. You may be required to reboot yor pc to finalize the installation. If the customatization wizard is selected, this will start automatically once you click finished.
Customatization wizard
The customatization wizard will allow you to customize the spida 5 software to your requirements. Setting such indices, communication ports, predicted values and report layouts can easily be configured using this option.
If you dot wish to use the wizard or wish to change any selections made in the customizations wizard, then the spida 5 can be configured within the program by clicking setup on the toolbar, and choosing from the list available in the drop down menu. The customatization wizard can also be accessed and configured at any time from within the options button on the device’s tool bar.
D dongle
After installation, the below dialogue box will be displayed. Prior to using the software, you shoul insert the device’s dongle into a free usb port on your pc. This will allow access to de spida program. The dobgle provides freedom of use allowing the device to be installed onto numerous computers, but can only be activated using the dongñe.
Please ensure that you keep the dongle safe. If lost, a replacement dongle will need to be purchased.
If you do not have a free usb port on your pc, the device can be registered to obtain an authorization code. The uthorization code will be issued after the dongle has been returned to Micro Direct.
Please note: the software may only be registered to a single pc (1 computer).
Registration
If you select register now, you will be presented with a registration dialogue box. The device program must be registered to obtain your unique unlock code. Without the unlock authorization code, the device’s program will continue to run with all the feature enable for 30 days with only a reminder at start-up. After the time period has expired, if the unlocked code has not been entered, the program eill be disable until the unlock code has been provide. The authorization code will only be issued upon receipt of your spida 5 dongle.
The registration process can also be activated from the help menu within spida 5.
It isn take more than 48 hours, not ibcluding weekends or holidays, to receive your authorization code. Ensure easy to register using one of the five simple methods:
Please register as soon as possible to ensure thet you receive your unlock code before the 30 days has expired. Plese note that it current user has administrative rights for windows 2000 and xp before entering the unlock code.
Creating a data base
Click on the file to:
Create your own database by selecting file and new
Open an existing database by selecting open and the database name
Select sample if you wish to view an example database
Support
If you experience any problems while using the device, plea se contact the support team, who will be happy to help and assist you. Minor revisions to the software contanning bug fixes will be issued free of charge.
Software updates are available using the help option check for updates within spida 5 alternatively visit: (website address). | Translation - Spanish
Guía de introducción
La ley federal de los Estados Unidos restringe la venta de este dispositivo por orden de un médico con licencia profesional
Micro Direct, Inc.
803 Webster street
Lewiston, ME 04240
1-800-588-3381
www.micro-direct.com
I. Bienvenidos
Lo felicitamos por elegir Spida 5 como su sistema de base de datos de espirometría. Esta guía de introducción le proporcionara paso a paso el proceso de instalación y la puesta en marcha del sistema de forma fácil y rápida.
A. Requisitos del sistema
El sistema requiere de un hardware y software específico para funcionar de forma apropiada.
1. Requisitos de hardware
Se requiere un ordenador compatible con IBM, que posea un hardware que tenga o supere los siguientes requisitos.
• RAM: 32MB
• CD-ROM: 4X ó de mayor rapidez
• Espacio libre en el disco: 50MB
• vídeo: SVGA 800x600, 256 colores. Se recomienda utilizar una resolución de al menos 1280x1024 para poder aprovechar la interfaz que ofrecen las múltiples ventanas.
• Un puerto serial estándar para espirómetros y por lo menos dos puertos USB libres.
2. Sistema operativo
El programa Spida 5 funciona bajo los siguientes sistemas operativos:
• Windows 2000
• Windows XP hogar o profesional
• Internet Explorer 4.1 o una versión actualizada del mismo. Este programa no tiene que ser el buscador predeterminado en el ordenador.
•
• B. Instalación del sistema de base de datos de espirometría
Antes de empezar, asegúrese de que el ordenador cumple con los requisitos necesarios, y asegúrese de que se posean los derechos administrativos para el uso de Windows 2000 o XP.
1. Cierre todas las aplicaciones que se estén ejecutando
2. Inserte el disco de instalación en la unidad de CD-ROM.
3. Haga clic en el idioma deseado, y luego haga clic en el botón “Aceptar” para continuar. El botón de “cancelación” puede ser utilizado en cualquier momento para salir del proceso de instalación.
4. El programa de instalación debe correr de forma automática y mostrar un cuadro de diálogo de bienvenida. Si el programa de instalación no se inicia de forma automática, utilice la función de “equipo” de Windows para seleccionar manualmente la unidad de CD y abra el archivo llamado spida5setup.exe para dar inicio al proceso de instalación.
5. El acuerdo de licencia de la aplicación, aparecerá en la pantalla. Por favor, lea detenidamente el documento y asegúrese de que entiende por completo todos los puntos señalados antes de hacer clic en “Siguiente” para continuar.
6. luego aparecerá un cuadro de diálogo en el que podrá seleccionar el directorio donde desea instalar el programa. Para cambiar esta opción, seleccione el botón “Examinar”.
7. Haga clic en “Siguiente” para continuar. Automaticamente, aparecerá un cuadro de diálogo que le ayudará a crear una copia de seguridad de los archivos contenidos en el sistema hasta el momento. Ningún archivo será reemplazado durante el proceso de instalación. Cuando se desinstale el programa, se ofrecerá la opción de regresar el sistema a un estado anterior escogido.
8. Haga clic en “Siguiente”. Podrá ver el icono del programa y seleccionar la ubicación del mismo dentro del menú. Esta será la ubicación en la cual el icono de inicio de la aplicación este ubicado dentro del menú de inicio.
9. Haga clic en “Siguiente” para visualizar el diálogo de opciones de instalación, el cual contiene las siguientes opciones:
• Adición del icono del programa en el escritorio
• Adición del programa para conexión USB.
• Instalación del manual de uso, esta función requiere de Adobe Reader para poder abrir el archivo. Éste puede descargarse de forma gratuita desde nuestra página web.
• Instalación de la herramienta de actualización del programa, la cual es una herramienta útil para la actualización de versiones anteriores. Este proceso no modificará los datos existentes, sino que creará una nueva base de datos con todos los datos del almacenados y las pruebas de espirometría.
• Deberá consignar el número de serie asignado a su Spida 5.
• Utilice las casillas de verificación correspondientes para habilitar o deshabilitar cada opción.
10. Haga clic en “siguiente” para comenzar a copiar los archivos al sistema.
11. Una vez copiados los archivos al sistema. Se le informará que la instalación fue un éxito y la opción del asistente de configuración se mostrará en pantalla.
12. Haga clic en la casilla “configuración” para comenzar a personalizar el programa. Para salir del proceso de instalación sólo debe hacer clic en el botón “Finalizar”. Es posible que tenga que reiniciar su ordenador para finalizar la instalación.
Si el asistente configuración es seleccionado, este se iniciará automáticamente una vez que haga clic en la opción “Finalizar”.
C. Asistente de configuración
El asistente de configuración le permitirá ajustar el software Spida 5 a sus necesidades y alinear de forma sencilla: los tipos de índices a utilizarse, los puertos de comunicación, los valores pronosticados y los formatos de los informes.
Si no desea utilizar esta opción o desea cambiar las selecciones realizadas utilizando el asistente de configuración, puede ajustar el sistema a través de la unidad, con tan sólo hacer clic en la barra de herramientas, y elegir de la lista de opciones disponibles esta opción.
D. Conexión al computador
Antes de utilizar el software, inserte el cable de conexión del dispositivo a un puerto USB libre en su ordenador. Esto le permitirá acceso a los programas de Spida instalados. El cable de conexión, proporciona libertad de uso, ya que permite que el dispositivo sea instalado en diferentes ordenadores. El Spida 5 sólo debe ser conectado al ordenador a través del cable de conexión suministrado.
Por favor, asegúrese de mantener el cable de conexión seguro, porque en caso de pérdida, un nuevo cable de conexión tendrá que ser comprado.
Si usted no tiene un puerto USB libre en su ordenador, el dispositivo puede ser registrado a través de Internet. Obteniéndose un código de autorización. El código autorización se le facilitará al usuario, una vez haya regresado el cable de conexión a las oficinas de Micro Direct.
Atención: el software sólo puede ser registrado en un solo ordenador.
Registro
Si selecciona la opción “Inscribirse ahora”, se le presentará un cuadro de diálogo para la opción de registro. El programa debe estar registrado para así obtener el código de desbloqueo único proporcionado en caso de no poseer un puerto USB libre. Sin la autorización del código de desbloqueo, el programa continuará funcionando por tan sólo 30 días más y le recordará cada vez que ponga en marcha el sistema que debe registrarlo. Pasado los 30 días del periodo de prueba, si el código de desbloqueo no ha sido introducido, el programa se desactivará automáticamente, hasta que el código de desbloqueo sea proporcionado. El código de autorización sólo será expedito sobre la recepción del cable de conexión.
El proceso de registro también se puede activar desde el menú de ayuda de la unidad Spida 5.
Recibirá el código de activación 48 horas después, (sin incluir fines de semana o días festivos) de recibirse en las oficinas de Micro el cable de conexión.
Puede registrarse de forma sencilla, utilizando alguno de los siguientes métodos:
• E-mail
• Fax
• Teléfono
• Internet
• Correo
Por favor regístrese lo antes posible para asegurarse de recibir el código de desbloqueo antes de los 30 días de expiración. Por favor, tome en cuenta También que el envío de este código puede tomar alrededor de 48 horas sin incluir fines de semana ni días feriados y que el usuario actual debe tener derechos administrativos para el uso de Windows 2000 y XP antes de entrar en el código de desbloqueo y utilizar el programa.
Creación de una base de datos
• Cree su propia base de datos seleccionando primero la opción “Archivo” y luego presionando la opción “nuevo”.
• Puede abrir una base de datos existente seleccionando la opción “Abrir” y el nombre del archivo.
• Seleccione la opción identificada como “Muestra”, si desea ver un ejemplo de una base de datos
Apoyo
Si presenta algún problema, no dude en ponerse en contacto con el equipo de apoyo y servicio técnico, el cual estará encantado de ayudarle y asistirle.
Los programas serán revisados y corregidos de forma continua y podrá descargar de forma gratuita todas y cada una de nuestras actualizaciones. Las cuales estarán disponibles a través de la opción de ayuda en nuestra página web:
http://www.micromedical.co.uk/update/download.asp
Equipo de apoyo de software
Micro Direct, Inc.
803 Webster street
Lewiston, ME 04240
Teléfono: (207) 786-7808
Llamada gratis: (800) 588-3381
Fax: (207) 786-7280
e-mail: support@micro-direct.com
|
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