Bread makers, yogurt makers, ice cream makers, pasta makers, and other specialty kitchen appliances are covered under QCO 2026 and require BIS ISI mark certification.
Specialty kitchen appliances typically fall under IS 302 Part 2 Section 14 (IEC 60335-2-14) — kitchen machines. For some products with heating elements (bread makers, yogurt makers), Sections 6 or 9 may also apply. Always confirm the correct Part 2 section with your BIS-recognized lab.
Bread makers have a baking chamber that reaches 150-200°C. The non-stick baking pan sits in this heated chamber. The design must prevent users from accidentally touching the hot baking chamber during operation. Safety interlocks must prevent opening the lid during the baking cycle when temperatures are at maximum.
The kneading paddle is driven by a motor through a direct drive or belt system. The motor must have thermal protection — if the dough becomes too thick or the paddle jams, the motor must cut out before overheating rather than continuing to draw locked-rotor current.
Bread makers vent steam during the baking phase. The steam vent must be positioned and designed so that steam exits safely without directing toward users. The vent must not become blocked by dough overflow.
Ice cream makers with compressor-based freezing are more complex — they contain refrigerant circuits similar to small refrigerators. The compressor, refrigerant circuit integrity, and motor thermal protection all require evaluation. Simpler models that require a pre-frozen bowl have only motor safety requirements.
Yogurt makers operate at low temperatures (40-45°C) for extended periods (6-8 hours). Thermal evaluation must reflect this long-duration low-temperature operation. The temperature controller accuracy is important — too high kills the yogurt culture, too low allows harmful bacteria.
Large enterprise: 1 October 2026. Small enterprise: 1 January 2027. House of Testing handles IS 302 specialty kitchen appliance testing.