Over deze norm
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.
1.3.1 Energy input rate (see 10.2), and
1.3.2 Pilot energy consumption (see 10.3).
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
|Engelse titel||Standard Test Methods for Performance of Range Tops|