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
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Product Information
- Brand
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] Maximum temperature of the steam/water inside the pot during the heating phase. 116.7
- Heating: Time to Reach Cooking Temperature [mins] Time required for the product to reach pressure cooking phase. 23.78
- Heating: Average Power Draw [W] 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 [%] 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] Average temperature of the steam/water inside the cooking pot during the pressure cooking phase. 111.3
- Pressure Cooking: Average Pressure [kPa] 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] Average power drawn by the product during the pressure cooking phase. 43.9
Saute Cooking
- Saute: Time to Heat [mins] 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] Maximum temperature of the oil inside the cooking pot during the sauté cooking phase. 179.5
- Saute: Min Saute Temperature [C] Minimum temperature of the oil inside the cooking pot during the sauté cooking phase. 147.4
- Saute: Temperature Stability [%] 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] Energy consumed by the product during the pressure cooking phase. 21.9
- Saute: Energy Consumption Over 30 Minutes [Wh] 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)