Scope
1.1 This test method evaluates the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.
1.2 This test method is applicable to the following steam cookers: high-pressure, low-pressure, and pressureless steam cookers (Specification F 1217 Grades A, B, and C); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F 1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):
1.2.1 Maximum energy input rate (see 10.2).
1.2.2 Preheat energy consumption and duration (see 10.3).
1.2.3 Idle energy rate (see 10.4).
1.2.4 Pilot energy rate (see 10.5).
1.2.5 Frozen green pea load cooking energy efficiency (see ).
1.2.6 Frozen green pea load production capacity (see 10.7).
1.2.7 Whole potato load cooking energy efficiency (see 10.7).
1.2.8 Whole potato load production capacity (see10.9).
1.2.9 Water consumption (see and 10.9).
1.2.10 Condensate temperature (see10.7 and 10.9).
1.2.11 Cooking uniformity (see 10.10).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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 and health practices and determine the applicability of regulatory limitations prior to use.
