This guide provides criteria for evaluating the capability of a laboratory to properly perform commercial cooking appliance energy consumption and cooking-energy efficiency evaluations, and to establish essential characteristics pertaining to the organization, personnel, facilities, and quality systems of the laboratory.

1. Scope

1.1 The scope of this guide includes the laboratory and organizational requirements to test commercial cooking and warming appliances (for example, griddles, fryers, ovens, steam cookers, and hot food holding cabinets) for preheat energy consumption and time, idle energy rate, cooking-energy efficiency, and production capacity, in accordance with the appropriate ASTM test methods under the jurisdiction of Committee F26, including the following:

2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

ASTM Standards

F1275 Test Method for Performance of Griddles

F1361 Test Method for Performance of Open Deep Fat Fryers

F1484 Test Methods for Performance of Steam Cookers

F1496 Test Method for Performance of Convection Ovens

F1521 Test Methods for Performance of Range Tops

F1605 Test Method for Performance of Double-Sided Griddles

F1639 Test Method for Performance of Combination Ovens

F1695 Test Method for Performance of Underfired Broilers

F1784 Test Method for Performance of a Pasta Cooker

F1785 Test Method for Performance of Steam Kettles

F1786 Test Method for Performance of Braising Pans

F1787 Test Method for Performance of Rotisserie Ovens

F1817 Test Method for Performance of Conveyor Ovens

F1964 Test Method for Performance of Pressure Fryers

F1965 Test Method for Performance of Deck Ovens

F1991 Test Method for Performance of Chinese (Wok) Ranges

F2093 Test Method for Performance of Rack Ovens

F2140 Test Method for Performance of Hot Food Holding Cabinets

F2142 Test Method for Performance of Drawer Warmers

F2144 Test Method for Performance of Large Open Vat Fryers

F2237 Test Method for Performance of Upright Overfired Broilers

F2238 Test Method for Performance of Rapid Cook Ovens

F2239 Test Method for Performance of Conveyor Broilers

F2380 Test Method for Performance of Conveyor Toasters

F2473 Test Method for Performance of Water-Bath Rethermalizers

Keywords

cooking-energy efficiency; efficiency testing; idle energy rate; idle rate; laboratory practices; laboratory qualifications; food service equipment; food service equipment test methods;

ICS Code

ICS Number Code 71.040.10 (Chemical laboratories. Laboratory equipment)

Citing ASTM Standards

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