1. Rationale
The test product specifications need to be tightened to improve the lab-to-lab repeatability of the cooking-energy efficiency test results.
Keywords
efficiency; energy; griddle; performance; production capacity; throughput; Cooking energy efficiency (CEE); Cooking/food service equipment; Cooking/food service equipment performance; Efficiency; Electric food service equipment; Gas food service equipment; Griddles; Hamburger patty test; Specimen preparation (for testing); Temperature tests--food service equipment; Thermostat testing; Uncertainty; Water boil efficiency ;
Citing ASTM Standards
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