The current test method does not accurately reflect typical braising pan usage in commercial kitchens. While the efficiency test provides a measure of heat transfer efficacy, it does not accurately reflect the cook times or production capabilities of a commercial braising pan. Additional cooking tests will be developed that will characterize braising pan performance under representative operating conditions.
Keywordsbraising pan; energy efficiency; performance; production capacity; temperature uniformity; test method; throughput; Braising pans; Cooking/food service equipment; Cooking/food service equipment performance; Energy efficiency; Yield--food service equipment;
Draft Under Development