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Significance and Use
1.1 This test method covers the heating performance and energy consumption of commercial radiant patio heaters. The food service operator can use this evaluation to select a commercial patio heater and understand its energy performance and effective heated area.
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy consumption and time (10.3),
1.3.3 Temperature distribution (10.4), and
1.3.4 Effective heated area (10.4).
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
ANSI DocumentsANSIZ83.19 Gas-Fired High-Intensity Infrared Heaters ANSIZ83.20 Gas-Fired Low-Intensity Infrared Heaters
ASHRAE DocumentsASHRAE55–1992 Thermal Environmental Conditions for Human Occupancy
ICS Number Code 97.100.10 (Electric heaters)
UNSPSC Code 48101500(Cooking and warming equipment)