This test method covers the apparatuses required, and standard procedures and calculations involved in the calibration of microwave ovens designed for both home and commercial use. It was developed for use in the evaluation of volatile and nonvolatile components of microwave susceptor packages. There are, however, no recognized standards by which to estimate bias of this test method.1.1 This test method is applicable to microwave ovens designed for both home and commercial use. It was developed for use in the evaluation of volatile and nonvolatile components of microwave susceptor packages.1.2 This test method was collaboratively evaluated with microwave ovens with nominal output ratings of 700 W.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

The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure that all test results are determined at the same temperature.Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the combination oven can be ready for operation.Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.Cooking-energy efficiency is a precise indicator of combination oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes.1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and understand its energy consumption.1.2 This test method is applicable to gas and electric combination ovens that are operated in the combination mode only. For evaluation of a combination oven operated in either convection only mode or steam only mode, apply either Test Method F 1496 or Test Method F 1484, respectively.1.3 The combination oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate and thermostat calibration (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 efficiency, cooking energy rate, and production capacity (10.7).1.3.6 Water consumption and condensate temperature (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 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.

定价： 0元 / 折扣价： 0 元

This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets which are classified by capacity, type (Type I and Type II), style (Style 1, Style 2, and Style 3, each of Class A and Class B), and electrical class (Class 1, Class 2, Class 3, Class 4, Class 5, and Class 6). The cook/hold ovens and hot food holding cabinets shall consist of an oven cavity, sealing type of door(s), heating elements/heating coil, oven racks for physically supporting the steam/sheet pans, and provision to limit condensate/grease drippings on the floor or tabletop surface. The ovens may include a door sensing mechanism, vents, product probe, grease collection pan, and product monitoring system. The physical requirements for doors, heating system, control functions, and accessories are specified. Hardware and fittings as well as threaded parts shall conform to the specified material requirements. The cook/hold ovens and hot food holding cabinets shall pass the performance test.1.1 This specification covers commercial electric slow cook/hold ovens and hot food holding cabinets.1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification. 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： 590元 / 折扣价： 502 元 加购物车

5.1 The energy input rate test is used to confirm that the rapid cook 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 rapid cook 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 Cooking-energy efficiency is a precise indicator of a rapid cook oven's energy performance while cooking a typical food product. 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 rapid cook oven.5.5 Production capacity information can help an end user to better understand the production capabilities of a rapid cook 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 evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption.1.2 This test method is applicable to gas and electric rapid cook ovens.1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (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, cooking energy rate, 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 test method 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 test method 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

This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. The microwave ovens are classified by types, sizes, groups, styles, and classes. In terms of types, there are two kinds: Type I is commercial microwave oven and Type II is combination of commercial microwave and convection/radiant heat oven. They can be classified into Size 600, Size 1200, and Size 1800 according to microwave output power. In terms of cavity volume, these ovens can be divided into Group 1, Group 2, Group 3, and Group 4. As for the size of cooking cavity, these microwave ovens may be grouped into Class 1, Class 2, Class 3, and Class 4. They may have two styles: Style 1 which has a dial type timer and Style 2 which has a digital timer and touchpad controls(computer controlled). The material, design, construction, and physical requirements of microwave ovens shall be discussed. The performance requirements of these ovens shall be discussed after evaluating the following: cooking cavity light, interchangeability, microwave rated power output, and operation. The following tests shall be performed: cavity weight load test, microwave rated power output test, commercial microwave oven reliability test, production unit test, operational test, and microwave energy distribution test.1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food.1.2 Limitations—This specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements.1.3 Oven Selection And Application—Prior to the use of the classifications given in 4.1, the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in 4.1.1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only.1.6 The following precautionary caveat pertains to the test method portion only, Section 11, of this specification: 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： 590元 / 折扣价： 502 元 加购物车

This specification covers the performance requirements for four types (Types IA, IB, IIA, and IIB) of general-purpose air ovens of the gravity-convection and forced-ventilation types ordinarily used in testing operations. The temperature within the testing chamber shall be controllable by an automatic device and, when examined with appropriate test methods provided herein, shall be uniform within the tolerances for temperature uniformity, time constant, and rate of ventilation requirements for the particular type of oven.1.1 This specification covers the performance requirements for general-purpose air ovens ordinarily used in testing operations, which have a testing chamber up to 0.6 m3 (25 ft3) in volume. It is applicable to gravity-convection ovens designed to operate over all or part of the temperature range from 20 °C above ambient temperature to 200 °C and to forced-ventilation ovens designed to operate over all or part of the temperature range from 20 °C above ambient temperature to 500 °C.NOTE 1: Ovens are designed for maximum operating temperatures of about 200 °C, 300 °C, and 500 °C, the thermal insulation and cost of the oven being dependent on the maximum temperature required.1.2 This specification does not include safety requirements that are essential for ovens used in the presence of combustible vapors or gases.1.3 The values stated in SI units are to be regarded as standard. The values given in parentheses after SI units are provided for information only and are not considered standard.1.4 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.1.5 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 and thermostat calibration are used to confirm that the deck 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 deck oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.5.4 Cooking energy efficiency is a precise indicator of deck 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 deck oven.5.5 Production capacity information can help an end user to better understand the production capabilities of a deck 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 evaluates the energy consumption and cooking performance of deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.1.2 This test method is applicable to gas and electric deck ovens.1.3 The deck oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate and thermostat calibration (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), or1.3.5 Cooking energy efficiency and production capacity (10.6).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 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 Energy Input Rate—Energy input rate is used to confirm that the retherm oven is operating properly prior to further testing.5.2 Preheat Energy Consumption and Time—Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the retherm oven can be ready for operation.5.3 Idle Energy Rate—Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.5.4 Production Capacity—Production capacity information can help an end user to better understand the production capabilities of a retherm 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.5.5 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads are being cooked.1.1 This test method evaluates the energy consumption and cooking performance of retherm ovens. The food service operator can use this evaluation to select a retherm oven and understand its energy consumption.1.2 This test method is applicable to gas and electric retherm ovens.1.3 The retherm 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), and1.3.5 Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency (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 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 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

This specification covers performance requirements for general purpose air ovens ordinarily used in testing operations, which have a testing chamber up to 0.6 cu. m (25 cu. ft.) in volume. It applies to gravity convection ovens designed to operate over all or part of the temperature range from 20°C above ambient room temperature to 200°C, as well as forced ventilation ovens designed to operate over all or part of the temperature range from 20°C above ambient room temperature to 500°C.Included in this specification are the test procedures addressing temperature uniformity and rate of ventilation.1.1 This specification covers the performance requirements for general purpose air ovens ordinarily used in testing operations, which have a testing chamber up to 0.6 m3 (25 ft3) in volume.1.2 It is applicable to gravity convection ovens designed to operate over all or part of the temperature range from 20°C above ambient room temperature to 200°C.1.3 It is applicable to forced ventilation ovens designed to operate over all or part of the temperature range from 20°C above ambient room temperature to 500°C.1.4 This specification does not include safety requirements that are essential for ovens used in the presence of combustible materials.1.5 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for reference only and may be approximate.1.5.1 The SI base unit of the expression of temperature is Kelvin (K), the unit of measure used in this specification is Celsius (°C) and has been derived mathematically.1.6 Calibration ovens to this standard are necessary to assure their operative performance under typical conditions of use and shall be performed periodically, either according to the manufacturer’s recommendations, the quality requirements of the end user, their customers, or suppliers.1.7 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.

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 rotisserie 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 rotisserie 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-cooking periods.5.4 Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven.5.5 Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements.5.6 Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.5.7 Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven's performance when holding cooked product.1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance.1.2 This test method is applicable to thermostatically-controlled gas and electric rotisserie ovens designed for batch cooking.1.3 The rotisserie oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Preheat energy and time (10.4),1.3.3 Idle energy rate (10.5),1.3.4 Pilot energy rate, if applicable (10.6),1.3.5 Cooking energy efficiency and production capacity (10.9), and1.3.6 Holding energy rate and product shrinkage (optional, 10.10),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, 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 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

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.

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