Full Description

1.1This 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.

1.2This test method is applicable to gas and electric cook-and-hold ovens.

1.3The cook-and-hold oven can be evaluated with respect to the following (where applicable):

1.3.1Energy input rate (10.2).

1.3.2Preheat energy consumption and time (10.3).

1.3.3Idle energy rate (10.4).

1.3.4Pilot energy rate (if applicable) (10.5).

1.3.5Cooking energy rate, and production capacity (10.7).

1.3.6Holding energy rate, energy utilization factor, and product yield (10.7).

1.4The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.

1.5This 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.

1.6This 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.