Over deze norm
1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.
1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):
1.2.1 Maximum energy input rate (see ).
1.2.2 Preheat energy consumption and duration (see ).
1.2.3 Idle energy rate (see ).
1.2.4 Pilot energy rate (see ).
1.2.5 Frozen green pea cooking energy efficiency (see ).
1.2.6 Frozen green pea production capacity (see ).
1.2.7 Whole potato cooking energy efficiency (see ).
1.2.8 Whole potato production capacity (see ).
1.2.9 Water consumption (see , , and ).
1.2.10 Condensate temperature (see and ).
1.2.11 Cooking uniformity (see ).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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.
|Engelse titel||Standard Test Methods for Performance of Steam Cookers|