Inspector Encyclopedia | Air Fryer Inspection Standards and Methods

Air fryer export inspection: the key to ensuring safety and performance

Air fryers are in high demand in the global market, especially in North America. Inspection before large-scale shipment is crucial to ensure product safety, functionality, and compliance with regulations in the target market.

Core inspection items and standards:

1. Transport drop test (non-fragile products):

   • in accordance with ISTA 1A standard , perform 10 drops (one point, three sides, six surfaces principle).

   • Requirements: The product and packaging must have no fatal or serious problems, and their ability to withstand transportation impact must be assessed.

2. Appearance and assembly inspection:

   • Surface treatment: Electroplated parts are smooth without spots/pinholes/bubbles; the paint surface is flat, bright, uniform in color, firm and without paint flow/stains/wrinkles/peeling; plastic parts are smooth and uniform without white spots/scratches/color spots; there is no color difference overall.

   • assembly: External surface component gap/step < 0.5mm , the fit is even and not too tight or too loose; the bottom rubber gasket is intact and not falling off, damaged or rusted.

3. Size/weight/capacity/cord length measurement:

   • Measure product weight/dimensions, outer box gross weight/dimensions, power cord length, and pot capacity.

   • Tolerance: If not specified by the customer, the default ±3% .

4. Coating adhesion test (3M 600 tape method):

   • After testing, the content of the spray/hot stamping/UV/printing surface falls off ≤10% .

5. Label friction test:

   • After wiping with water for 15 seconds and gasoline for 15 seconds, there is no significant change on the label and the writing is clearly readable.

6. Fully functional test:

   • The switches/knobs, installation, settings, displays and other functions specified in the manual must operate well.

   • Core cooking performance test:

     • fries: The outer surface is golden brown and crispy, while the inside is slightly dry and moisture-free, with a good taste.

     • Chicken wings: The skin is crispy and juice-free, and the meat is not too tough (which means it is not too dry).

7. Input power test:

   • At rated voltage, the power deviation must comply with:

     • Rated power ≤ 200W: ±10%

     • Rated power > 200W: +5% or +20W (whichever is greater) / -10%

8. High voltage test:

   • When voltage is applied for 1 second, leakage current is ≤5mA and there is no insulation breakdown.

   • Key voltage: North American market 1200V ; Class I for European market 1000V , Class II 2500V . (Air fryers are usually Class I)

9. Power-on (durability) test:

   • Rated voltage full load operation ≥ 4 hours (Or follow the instructions).

   • After the test, it is necessary to pass high voltage test, functional test, grounding test, etc.

10. Ground test:

    • Test current 25A, time 1 second, ground resistance ≤0.1 ohm (North American/European general requirement).

11. Thermal fuse function test:

    • Force dry burning until the thermal fuse is disconnected, and it should operate normally without any safety hazards.

12. Power cord pull test:

    • IEC standards: Apply tension according to the net weight of the product (≤1kg: 30N; >1kg≤4kg: 60N; >4kg: 100N), pull 25 times, and the displacement ≤2mm .

    • UL Standard: Pull 35 pounds (about 155.7N) and hold for 1 minute without any displacement of the power cord.

13. Internal workmanship and key components inspection:

    • Compare the CDF/CCL list to check whether the models, specifications and manufacturers of key components meet the requirements (such as MCU, relays, Mosfet, large capacitors/resistors, terminals, PTC, varistors, etc.).

14. Clock accuracy check:

    • Tolerance: Electronic Clock ±1 minute (2-hour measurement); mechanical clock ±10% (When the customer does not require it).

15. Stability Check:

    • UL Standard: 15-degree slope, the most unfavorable position of the power cord, should not fall over .

    • IEC standards: The device will not tip over on a 10-degree slope; it can tip over on a 15-degree slope but the temperature rise test needs to be repeated.

16. Handle compression test:

    • Apply to the handle fixture 100N pressure for 1 minute (Or support twice the amount of water in the pot + the weight of the shell for 1 minute).

    • Requirements: There should be no defects in the fixing system (riveting/welding, etc. should be intact).

17. Noise test (IEC60704-1):

    • Background noise <25dB, the product is placed in the center of a 0.75m platform, ≥1m away from the wall.

    • Under rated voltage, set the maximum noise level (Airfry/Rotisserie is recommended).

    • Measure the maximum sound pressure (A-weighted) at a distance of 1m from the front/back/left/right/above. Smaller than the specification requirement .

18. Water leak test:

    • The inner container is filled with water and left to stand, and the entire device is leak-free .

19. Barcode scanning test:

    • The barcode is printed clearly and the scanning results are consistent with the product information.