Over deze norm
1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food service operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric cook-and-hold ovens.
1.3 The cook-and-hold oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate ( ).
1.3.2 Preheat energy consumption and time ( ).
1.3.3 Idle energy rate ( ).
1.3.4 Pilot energy rate (if applicable) ( ).
1.3.5 Cooking energy rate, and production capacity ( ).
1.3.6 Holding energy rate, energy utilization factor, and product yield ( ).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This test method may involve hazardous materials, operations, and equipment. 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.
|Engelse titel||Standard Test Method for Performance of Cook-and-Hold Ovens|