GB/T 46307-2025Consumer product defect engineering analysis - Measurement method for thermal hazard risk point (English PDF)

3.1 thermal damage

Damage or injury to human health, or damage to property or the environment caused by heat during the use or consumption of the product.

3.2 heat distribution

The temperature distribution characteristics of the product's surface, interior, or surrounding environment under normal or fault conditions.

3.3

In specific usage scenarios, areas where the product itself or the environment caused by the product's use may cause heat damage due to temperature.

Note 1.The danger temperature point may not depend on the absolute maximum temperature that the product can reach. For example, the body temperature of an electric kettle can reach 90°C, but this is within the design limits.

The functional high temperature is not considered a dangerous temperature point; if the temperature of the electric kettle handle is within the range of 43°C~48°C, and the consumer holds it for an extended period of time, it may pose a danger.

If the temperature is too high, it may pose a risk of low-temperature burns, thus constituting a dangerous temperature point.

Note 2.The environment caused by product use includes direct heat media, such as high-temperature liquids (boiling water), steam, flames, and heat radiation, such as the oven shell's heat to the cabinet.

Heat conduction.

3.4 thermal runaway

The process by which a consumer product's temperature continues to rise under certain conditions and it cannot maintain stability through its own regulation may cause a fire or explosion hazard. […]