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定价: 819元 / 折扣价: 697

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ASTM F1639-05 Standard Test Method for Performance of Combination Ovens (Withdrawn 2012) Withdrawn, Replaced 发布日期 :  1970-01-01 实施日期 : 

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

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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 加购物车

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1 Scope This clause of part 1 is replaced by: This standard deals with the safety of stationary electric cooking ranges, hobs, ovens and similar appliances for household use, their rated voltage being not more than 250 V for single-phase appliances

定价: 1274元 / 折扣价: 1083

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ASTM F1360-17(2023) Standard Specification for Ovens, Microwave, Electric Active 发布日期 :  1970-01-01 实施日期 : 

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 加购物车

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ASTM F2238-20 Standard Test Method for Performance of Rapid Cook Ovens Active 发布日期 :  1970-01-01 实施日期 : 

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 加购物车

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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 加购物车

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ASTM F1965-17(2022) Standard Test Method for Performance of Deck Ovens Active 发布日期 :  1970-01-01 实施日期 : 

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 加购物车

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1. Scope 1.1 This Standard applies to microwave ovens capable of generating less than 5 kW of microwave power and manufactured for use in homes and similar locations. 1.2 This Standard specifies methods of testing the energy consumption of electri

定价: 455元 / 折扣价: 387

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ASTM F3216-16(2021) Standard Test Method for Performance of Retherm Ovens Active 发布日期 :  1970-01-01 实施日期 : 

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 加购物车

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