Standard Test Method for Performance of Retherm Ovens

Importancia y uso:

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.

Subcomité:

F26.06

Volúmen:

15.12

Número ICS:

97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

Palabras clave:

retherm oven; throughput;