We test the following products, among other things:
- Stoves and microwaves
- Hobs and induction devices
- Baking ovens
- Steam cookers
The following guidelines apply for cooking and baking devices in the EU:
- The EU Low Voltage Directive (2014/35/EU)
- The EU Directive on Electromagnetic Compatibility (2014/30/EU) and
- The Product Safety Act (ProdSG)
Furthermore, the VDE Institute offers a large array of serviceability tests. With the help of test foods, our ecotrophologists perform practical tests that can serve to evaluate the heat distribution and the moisture management of the devices. Standardized test foods include, among other things, muffins for evaluating baking overs and broccoli for evaluating steam cookers. In addition, the ones that are often used by consumers are used. That is to say, tests are continuously adapted to developments in the food industry and are therefore a valuable aid for the continued development of household appliances. Results are evaluated according to ecotrophological criteria, such as the degree of cooking/browning, texture (crumb/crust), baking altitude along with sensory characteristics (visual, olfactory, gustatory, haptic).
The accessibility of devices during loading and unloading along with functional, cleaning and handling properties are also reviewed. If test points such as “safety”, “EMC” and product-specific quality criteria like “energy efficiency”, “noise emission” and service life are also fulfilled, the product receives the “VDE Quality Tested” label. As such, safety-related and quality-oriented test requirements make the label a special quality award for manufacturers and retailers.