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Significance and Use
5.1 The energy input rate test is used to confirm that the range under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.
5.4 The cooking energy efficiency is a direct measurement of range efficiency at the full-energy input rate. This data can be used by food service operators in the selection of ranges, as well as for the management of a restaurant's energy demands.
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range capacity. This helps the food service operator match a range to particular food output requirements.
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.
1.3.1 Energy input rate (see 10.2), and
1.3.2 Pilot energy consumption (see 10.3).
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
ASHRAE StandardASHRAE Guideline 2-1986 (RA90) Thermal and Related Properties of Food and Food Materials See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available from American Society of Heating, Refrigeration, and Air-Conditioning Engineers, 1791 Tullie Circle NE, Atlanta, GA 30329.
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101500(Cooking and warming equipment)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F1521-12, Standard Test Methods for Performance of Range Tops, ASTM International, West Conshohocken, PA, 2012, www.astm.orgBack to Top