Significance and Use
5.1 The energy input rate test is used to confirm that the range 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 cooking energy efficiency is a direct measurement of range efficiency at the full-energy input rate. This data can be used by food service operators in the selection of ranges, as well as for the management of a restaurant's energy demands.
Scope
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.
1.3 The range top can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2), and
1.3.2 Pilot energy consumption (see 10.3).
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).
