5.1 Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature.5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or its cooking performance. Also, the results allow an operator to understand an oven's energy consumption.5.2 Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing.5.3 Fan and Control Energy Rate—Information from this test can be used to estimate the cost of electricity required to operate a gas oven. This cost can be added to the cost of gas consumed to estimate the total cost of energy necessary to operate the oven.5.4 Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on.5.5 Preheat Energy Consumption and Time—This test provides a measure of time and energy required to preheat the oven cavity from ambient temperature to the thermostat set point temperature.5.6 Idle Energy Rate—This test provides a measure of an empty oven's energy consumption at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven's design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.5.7 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads of a standard food product are being cooked.5.8 Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.5.9 Cooking Uniformity—This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity.5.10 White Sheet Cake Browning—This test provides information regarding the oven's ability to brown white sheet cakes uniformly through its cavity.5.11 Bakery Steam Performance—This test provides information on a bakery convection oven’s ability to consistently create steam for a baking cycle.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).1.3 This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.NOTE 1: Ovens that can operate in steam-only mode should be evaluated using Test Method F2861.1.4 The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following: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), and1.4.8 Bakery steam mode, if applicable (10.9).1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.1.6 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 646元 / 折扣价： 550 元 加购物车

5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.1.3 The rack oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Thermostat calibration (10.3),1.3.3 Preheat energy and time (10.4),1.3.4 Idle energy rate (10.5),1.3.5 Pilot energy rate, if applicable (10.6),1.3.6 White sheet cake browning (10.7), and1.3.7 Steam performance (10.8), and1.3.8 Baking energy efficiency and production capacity (10.9).1.4 The values stated in inch-pound units are to be regarded as standard.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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 646元 / 折扣价： 550 元 加购物车

5.1 The energy input rate test and thermostat calibration are used to confirm that the conveyor oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature.5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor oven can be ready for operation.5.3 Idle Energy Rate—This test provides a measure of an empty oven’s energy consumption and pilot energy during noncooking periods, at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven’s design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.5.4 Cooking Energy Efficiency—A precise indicator of conveyor oven energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a conveyor oven.5.5 Production capacity information can help an end user to better understand the production capabilities of a conveyor oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.1.1 This test method covers an evaluation of the energy consumption and cooking performance of conveyor ovens. The food service operator can use this evaluation to select a conveyor oven and understand its energy consumption.1.2 This test method is applicable to gas and electric conveyor ovens.1.3 The conveyor oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate and thermostat calibration (see 10.2),1.3.2 Preheat energy consumption and time (see 10.3),1.3.3 Idle energy rate (see 10.4),1.3.4 Pilot energy rate (if applicable) (see 10.5), and1.3.5 Cooking energy efficiency and production capacity (see 10.6).1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 843元 / 折扣价： 717 元 加购物车

定价： 481元 / 折扣价： 409 元 加购物车

定价： 260元 / 折扣价： 221 元 加购物车

4.1 Ovens used for thermal evaluation of insulating materials are to be capable of maintaining uniform conditions of temperature and air circulation over the extended periods of time that are required for conducting these tests. Specification D5423 specifies the permissible variations from absolute uniformity that have been accepted internationally for these ovens. These test methods include procedures for measuring these variations and other specified characteristics of the ovens.1.1 These test methods cover procedures for evaluating the characteristics of forced-convection ventilated electrically-heated ovens, operating over all or part of the temperature range from 20 °C above the ambient temperature to 500 °C and used for thermal endurance evaluation of electrical insulating materials.1.2 These test methods are based on IEC Publication 60216-4-1, and are technically identical to it. This compilation of test methods and an associated specification, D5423, have replaced Specification D2436.1.3 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 515元 / 折扣价： 438 元 加购物车

5.1 The energy input rate test is used to confirm that the cook-and-hold oven is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the cook-and-hold oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.5.4 Energy utilization factor is a precise indicator of a cook-and-hold oven’s energy performance while cooking and holding a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a cook-and-hold oven.5.5 Production capacity information can help an end user to better understand the production capabilities of a cook-and-hold oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.5.6 Holding energy rate may be used to determine the cost of holding cooked product in the cook-and-hold oven.5.7 Product yield may be used by the food service operator to compare relative product output from one cook-and-hold oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the cook-and-hold oven’s performance when holding cooked product.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 (10.2).1.3.2 Preheat energy consumption and time (10.3).1.3.3 Idle energy rate (10.4).1.3.4 Pilot energy rate (if applicable) (10.5).1.3.5 Cooking energy rate, and production capacity (10.7).1.3.6 Holding energy rate, energy utilization factor, and product yield (10.7).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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 646元 / 折扣价： 550 元 加购物车

1 Scope This clause of part 1 is replaced by: This standard deals with the safety of microwave ovens for household use, their rated voltage being not more than 250 V. So far as is practicable, this standard deals with the common hazards presente

定价： 910元 / 折扣价： 774 元

1. Scope This clause of part 1 is replaced by: This standard deals with the safety of electrically operated commercial cooking ranges, ovens, hobs, hob elements and similar appliances not intended for household use, their rated voltage being not mor

定价： 592元 / 折扣价： 504 元

This specification covers forced-convection ventilated electrically-heated ovens and used for thermal endurance evaluation of electrical insulating materials. The ovens shall be classified according to ventilations: Type I and Type II. Rate of ventilation, set temperature, temperature variation, and thermal log time properties shall be determined using specified test methods.1.1 This specification covers forced-convection ventilated electrically-heated ovens, operating over all or part of the temperature range from 20 °C above the ambient temperature to 500 °C, and used for thermal endurance evaluation of electrical insulating materials.1.2 The specification requirements for Type I ovens are based on IEC Publication 60216-4-1, and are technically identical to it. The requirements for Type II ovens are essentially identical to the requirements of Specification D2436. This specification and an associated test method, D5374, have replaced Specification D2436.1.3 While the ovens covered by this specification are intended primarily for thermal endurance evaluation, their characteristics make them suitable for other applications as applicable.1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

定价： 515元 / 折扣价： 438 元 加购物车