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ﻣﻌﺎﻳﻴﺮ ﻣ ُ ﺘﻌﻠﻘﺔ ﺑﻤﻘﺎﻳﻴﺲ ﻟﻸﺩﺍء ﺍﻟﻤﻘﺎﺭﻥ ﻭﺍﻟﺘﻲ
ﺍﻷﻭﺍﻧﻲ / ﻧﺼﺎﺋﺢ
Pyrex réf. 227
ﻓﻮﻕ ﺍﻟﻘﺮﺹ ﺍﻟﺪﻭ ﱠ ﺍﺭ
Pyrex réf. 220
ﻓﻮﻕ ﺍﻟﻘﺮﺹ ﺍﻟﺪﻭ ﱠ ﺍﺭ
ﻓﻮﻕ
pyrex réf. 828
ﻁﺒﻖ ﺑﻴﺮﻛﺲ ﺩﺍﺋﺮﻱ
Pyrex réf. 838
ﻁﺒﻖ ﻋﻤﻞ ﺍﻟﻜﻴﻚ ﺑﻴﺮﻛﺲ
.ﻓﻮﻕ ﺍﻟﻘﺮﺹ ﺍﻟﺪﻭ ﱠ ﺍﺭ
ﺍﻟﺒﻼﺳﺘﻴﻚ ﺍﻟﺸﻔﺎﻑ
ﺍﻟﺨﺎﺹ ﺑﺘﻐﻠﻴﻒ ﺍﻷﻏﺬﻳﺔ
ﻓﻮﻕ ﺍﻟﻘﺮﺹ ﺍﻟﺪﻭ ﱠ ﺍﺭ
ﺻﺤﻦ ﻣ ُ ﺴﻄﺢ ﻓﻮﻕ ﺍﻟﻘﺮﺹ ﺍﻟﺪﻭ ﱠ ﺍﺭ
89/91 Boulevard Franklin Roosevelt – 92500 Rueil-Malmaison (France)
Electrotechnique Internationale SC 59 K
ﺍﻟﻄﺎﻗﺔ
ﻁﺒﻖ ﺑﻴﺮﻛﺲ
ﻁﺒﻖ ﺑﻴﺮﻛﺲ
ﺍﻟﻘﺮﺹ ﺍﻟﺪﻭ ﱠ ﺍﺭ
ﺍﻟﺘﻐﻄﻴﺔ ﺑﻄﺒﻘﺔ ﻣﻦ
ﺗﺬﻭﻳﺐ ﺳﺮﻳﻊ ﻟﻠﺜﻠﺞ
BRANDT FRANCE – SAS au capital de 1.000.000 euros
ﺗﻮﺻﻴﺎﺕ ﻟﻘﻴﺎﺱ ﺣﺴﻦ ﺃﺩﺍء ﺍﻟﺠﻬﺎﺯ
CEI/EN/NF EN 60705
ﻣﺪﺓ ﺍﻟﻄﻬﻲ
ﺗﻘﺮﻳﺒﻴﺔ
ﻭﺍﻁ
500
ﺩﻗﻴﻘﺔ
ﺩﻗﻴﻘﺔ
15
ﻭﺍﻁ
700
ﺩﻗﺎﺋﻖ
ﻭﺍﻁ
700
ﺩﻗﻴﻘﺔ
+ ﺛﺎﻧﻴﺔ
50
ﺩﻗﺎﺋﻖ
ﺩﻗﺎﺋﻖ ﺍﺳﺘﺮﺍﺣﺔ
ﻭﺍﻁ
200
ﺩﻗﺎﺋﻖ
87
ﺃﺳﺎﻟﻴﺐ ﻗﻴﺎﺱ ﺍﻟﻘﺪﺭﺓ ﺍﻟﻮﻅﻴﻔﻴﺔ ﻟﻠﺠﻬﺎﺯ ﻭﻓﻘ ﺎ ً ﻟﻠﻤﻌﺎﻳﻴﺮ
ﻭﺿﻌﺖ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻜﻬﺮﻭﺗﻘﻨﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ
.ﺃﺟﺮﻳﺖ ﻋﻠﻰ ﺃﻓﺮﺍﻥ ﻣﻴﻜﺮﻭﻭﻳﻒ ﻣﺨﺘﻠﻔﺔ
:ﻓﻴﻤﺎ ﻳ ﺨ ُ ﺺ ﻫﺬﺍ ﺍﻟﺠﻬﺎﺯ، ﻓﺈﻧﻨﺎ ﻧﻮﺻﻲ ﺑﻤﺎ ﻳﻠﻲ
ﺍﻷﻭﺯﺍﻥ
21
ﻍ
1000
–
13
ﻍ
50
7
ﻍ
475
14
ﻍ
900
10
ﻍ
500
5
7
6 -
ﻍ
250
6 (
ﺍﻟﺘﺠﺎﺭﺏ
ﻛﺮﻳﻤﺔ ﺍﻟﺒﻴﺾ
(12.3.1.)
ﻛﻌﻜﺔ ﺃﺳﻔﻨﺠﻴﺔ
(12.3.2.)
ﺭﻏﻴﻒ ﺍﻟﻠﺤﻢ
(12.3.3.)
ﺗﺬﻭﻳﺐ ﺍﻟﺜﻠﺞ ﻣﻦ ﺍﻟﻠﺤﻮﻡ
(13.3.)
ﺗﺬﻭﻳﺐ ﺍﻟﺜﻠﺞ ﻣﻦ ﻓﺎﻛﻬﺔ
(B.2.1.)
ﺍﻟﺘﻮﺕ
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