Standard Test Method for Performance of Griddles

Importancia y uso:

5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.

5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniform temperature distribution.

5.3 Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle can be ready for operation.

5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.

5.5 Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.

5.6 Production capacity is used by food service operators to choose a griddle that matches their food output requirements.

Subcomité:

F26.06

Referida por:

F1919-14R19, F2875-10R20, F2521-09R22, F1786-97R21, F2687-13R19, F2916-19, F1704-12R22

Volúmen:

15.12

Número ICS:

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

Palabras clave:

efficiency; energy; griddle; performance; production capacity; throughput;