Over deze norm
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens).
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7),
1.4.7 White sheet cake browning (10.8), and
1.4.8 Bakery steam mode, if applicable (10.9).
|Engelse titel||Standard Test Method for Performance of Convection Ovens|