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Significance and Use
The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing.
The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sided griddle that provides a uniformly cooked product.
The preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the double-sided griddle can be ready for operation.
The idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Cooking energy efficiency is a precise indicator of double-sided griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a double-sided griddle.
Production capacity is used by food service operators to choose a double-sided griddle that matches their food output requirements.
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.
1.2 This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric) contact griddles with separately heated top surfaces.
1.3 The double-sided griddle can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2);
1.3.2 Temperature uniformity across the cooking surface(s) and thermostats accuracy (10.3);
1.3.3 Preheat energy and time (10.4);
1.3.4 Idle energy rate (10.5;
1.3.5 Pilot energy rate, if applicable (10.6;
1.3.6 Cooking energy rate and efficiency (10.7; and
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ANSI StandardANSIZ83.11 American National Standard for Gas Food Service Equipment
AOAC DocumentsAOACOfficialAction96 Fat (Crude) or Ether Extract in Meat
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)