1.1”This test method evaluates the energy consumption and cooking performance of retherm ovens. The food service operator can use this evaluation to select a retherm oven and understand its energy consumption.
1.2”This test method is applicable to gas and electric retherm ovens.
1.3”The retherm oven can be evaluated with respect to the following (where applicable):
1.3.1”Energy input rate (10.2),
1.3.2”Preheat energy consumption and time (10.3),
1.3.3”Idle energy rate (10.4),
1.3.4”Pilot energy rate (if applicable) (10.5), and
1.3.5”Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency (10.7).
1.4”The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5”This standard does not purport to 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6”This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
