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SUPOR | 30YC26

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Snapshot Details

  • Brand: SUPOR
  • Product Type: Electric Pressure Cooker
  • Model Number: 30YC26
  • Total Pot Capacity [L]: 3
  • Power Supply Type: AC
  • Pressure Cooking: Average Temperature [C]: 111.3
  • Total Energy Consumption per Cooking Session [Wh]: 403.2
Product Information
  • Brand tooltip Product brand name as listed on consumer-facing materials, such as product package, nameplate, or product specification sheet SUPOR
  • Product Type Electric Pressure Cooker
  • Model Number 30YC26
  • Total Pot Capacity [L] 3
  • Power Supply Type AC
  • Manufacturer Zhejiang Supor Electrical Appliances Manufacturing Co. Ltd.
  • Warranty [months] 12
  • Rated Input Voltage [V] 220
  • Frequency [Hz] 60
  • Power Factor [%] 99.88%
Heating
  • Heating: Max Water Temperature [C] tooltip Maximum temperature of the steam/water inside the pot during the heating phase. 116.7
  • Heating: Time to Reach Cooking Temperature [mins] tooltip Time required for the product to reach pressure cooking phase. 23.78
  • Heating: Average Power Draw [W] tooltip Average power drawn by the product during the heating phase. 708.0
  • Heating: Specific Energy Consumption [kJ/kg] 0.560
  • Heating: Thermal Efficiency from 30C to 90C [%] tooltip Efficiency of converting electrical energy into heat, measured in the cooking water from 30-90C during the heating phase. 74.3%
Pressure Cooking
  • Pressure Cooking: Average Temperature [C] tooltip Average temperature of the steam/water inside the cooking pot during the pressure cooking phase. 111.3
  • Pressure Cooking: Average Pressure [kPa] tooltip Average pressure inside the cooking pot during the pressure cooking phase 64.1
  • Pressure Cooking: Temperature Range [C] 7.8
  • Pressure Cooking: Average Power [W] tooltip Average power drawn by the product during the pressure cooking phase. 43.9
Saute Cooking
  • Saute: Time to Heat [mins] tooltip Time required for the oil to reach steady-state sauté cooking phase (note: not all products reached 140°C minimum effective temperature required for sauté cooking). 7.83
  • Saute: Max Saute Temperature [C] tooltip Maximum temperature of the oil inside the cooking pot during the sauté cooking phase. 179.5
  • Saute: Min Saute Temperature [C] tooltip Minimum temperature of the oil inside the cooking pot during the sauté cooking phase. 147.4
  • Saute: Temperature Stability [%] tooltip Percentage of time that the oil temperature was between 140-180°C (ideal sauté cooking temperature boundaries). 100%
  • Saute: Average Power [W] 295.5
Energy Consumption
  • Heating: Energy Consumption [Wh] 233.5
  • Pressure Cooking: Energy Consumption Over 30 Minutes [Wh] tooltip Energy consumed by the product during the pressure cooking phase. 21.9
  • Saute: Energy Consumption Over 30 Minutes [Wh] tooltip Energy consumed by the product during the sauté cooking phase as calculated by the average power draw during the 30-minute test. 147.8
  • Total Energy Consumption per Cooking Session [Wh] 403.2
Cool Down
  • Average Cooling Rate [W] 39.3
  • Cooling Rate per Surface Area [W/m2] 341.6
Low/High Voltage Performance
  • Low Voltage: Is the product able to pressurize during low-voltage testing? [yes/no] Yes
  • Low Voltage: Time to Pressurize [min] 47.90
  • Low Voltage: Average Saute Power [W] 232.3
  • Low Voltage: Max Saute Temperature [C] 160.6
  • High Voltage: Could the product operate at nominal voltage after high-voltage test? [yes/no] No
Quality
  • Ingress Protection Rating S-2
  • Boil-Over Protection [yes/partial/no] Yes
  • Interior Spill Protection [yes/partial/no] Yes
  • External Workmanship [good/satisfactory/needs improvement/poor] Satisfactory
  • Internal Workmanship [good/satisfactory/needs improvement/poor] Good
Circuitry
  • Shock Hazard - Resistance [ohms] 0.4
  • Shock Hazard [pass/fail] Pass
  • Front Panel Quality [excellent/good/satisfactory/needs improvement/poor] Good
  • Circuitry Quality [good/satisfactory/needs improvement/poor] Good
  • Notes About Circuitry Wires firmly attacded. No sharp edges. Most wires are fiber-coated. Lid-position and control panel wires are plastic coated.
Exterior Temperature
  • Maximum Handle Temperature [C] 39.5
  • Handle Temperature Rating [good/satisfactory/needs improvement/poor] Good
  • Maximum Body Temperature [C] 114.5
  • Body Temperature Rating [good/satisfactory/needs improvement/poor] Poor
Tipping Test
  • Tipping Angle [degrees] 38.5
Safety Mechanisms
  • Lid Lock Yes
  • Automatic Pressure Control Yes
  • Manual Pressure Release Valve Yes
  • Spring-Loaded Pressure Relief Yes
  • Thermal Fuse Yes
  • Anti-Clog Device Yes
Safety Device Test
  • Is there a safety device separate from the pressure control device? Yes
  • Is it possible to fit lid incorrectly? No
  • Does device prevent opening at pressure > 4 kPa? Yes
  • Are there multiple safety devices that successfully released pressure before it surpassed 300 kPa? Yes
  • Notes About Safety Device Test N/A
Usability
  • Is there a visual or acoustic signal to indicate operation? Yes
  • Does the manual decompression device effectively discharge steam? Yes
  • Is steam release device hazardous to user? Yes
  • Notes About Operation Small amount of steam releases from pressure release valve during cooking phase. Steam release directed at user's face. Some steam also contacted hand.
Labeling and Documentation
  • Is there safety labeling? No
  • User Manual Rating N/A
Sampling and Testing Information
  • Test Completion Date [MM/DD/YYYY] 1/26/2021
  • Test Laboratory Name Colorado State University
Contact Information
  • Company Contact HDjun@supor.com
  • Website supor.com.cn
Awards
  • Global LEAP Awards Finalist (2020)