Standard Test Methods for Performance of Range Tops

Importancia y uso:

5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.

5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.

5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.

5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.

Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).

5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.

Subcomité:

F26.06

Referida por:

F2875-10R20, F2521-09R22, F2834-10AR23, 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; performance; production capacity; production rate; range; range top; throughput; uniform test procedure;