Over deze norm
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2 This test method is applicable to gas and electric underfired broilers.
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see ),
1.3.2 Temperature distribution across the broiling area (see ),
1.3.3 Preheat energy and time (see ),
1.3.4 Pilot energy rate, if applicable (see ),
1.3.5 Cooking energy rate (see ), and
1.3.6 Cooking energy efficiency and production capacity (see ).
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.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
|Nederlandse titel||Standard Test Method for Performance of Underfired Broilers|
|Engelse titel||Standard Test Method for Performance of Underfired Broilers|