1. Scope This clause of part 1 is replaced by: This standard deals with the safety of electrically operated commercial forced convection ovens, steam cookers, steam-convection ovens and, exclusive of any other use, steam generators, not intended for

定价： 455元 / 折扣价： 387 元

1.1 This specification covers steam and hot water convection heaters with cabinets for use in heating spaces on commercial and naval ships. 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 precautionary caveat pertains only to the tests portion, Section 12, of this specification: This standard does not purport to address all of the safety problems, 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 the performance requirements for four types (Types IA, IB, IIA, and IIB) of unloaded and covered general-purpose gravity-convection and forced-circulation water baths ordinarily used in testing operations. The temperature within the bath chamber shall be controllable by an automatic device and, when examined by appropriate test methods, shall be uniform within the tolerances as to uniformity and time constant specified for the particular type of bath.1.1 This specification covers the performance requirements for general-purpose water baths ordinarily used in testing operations. It is applicable to gravity-convection and forced-circulation water baths operating in the range from 5 °C above ambient to 100 °C and having a water volume up to 100 L.1.2 This specification covers unloaded, covered water baths.1.3 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

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 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

This specification covers the performance requirements for general-purpose air incubators ordinarily used for incubating procedures. It is applicable to gravity and forced ventilation incubators designed to operate over a specified range of temperature. This specification does not include any requirements for the safe handling of harmful or disease bearing organisms. Temperature uniformity within a specified period of time shall be tested using several thermocouples.1.1 This specification covers the performance requirements for general purpose air incubators ordinarily used for incubating procedures, which have an incubating chamber up to 0.6 m3 (25 ft3) in volume. It is applicable to gravity and forced ventilation incubators designed to operate over all or part of the temperature range from 5 °C above ambient to 75 °C.1.2 This specification does not include any requirements for the safe handling of harmful or disease bearing organisms.1.3 The following precautionary caveat pertains only to the test method portions, Sections 4, 5, and 6, 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： 515元 / 折扣价： 438 元 加购物车

This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.1.2 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.1.3 This standard 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.1.4 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

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

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