Standard Test Method for Performance of Braising Pans

Importancia y uso:

5.1 Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply or gas service pressure. The maximum input rate can be useful to food service operators for managing power demand.

5.2 The capacity test determines the maximum volume of food product the pan can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a braising pan, which is appropriately sized for their operation.

5.3 Production capacity is used by food service operators to choose a braising pan that matches their food output.

5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.

5.5 Use the surface temperature uniformity to select a braising pan suitable for griddling applications.

5.6 Use the pilot energy rate to estimate energy consumption for gas-fired braising pans with standing pilots during non-cooking periods.

Subcomité:

F26.06

Referida por:

F2875-10R20, F1047-17R23, F2687-13R19, F2916-19

Volúmen:

15.12

Número ICS:

97.040.60 (Cookware, cutlery and flatware)

Palabras clave:

braising pan; energy efficiency; performance; production capacity; temperature uniformity; test method; throughput ;