Significance and Use 5.1 Energy Input Rate—Energy input rate is used to confirm that the retherm oven is operating properly prior to further testing. 5.2 Preheat Energy Consumption and Time—Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the retherm oven can be ready for operation. 5.3 Idle Energy Rate—Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. 5.4 Production Capacity—Production capacity information can help an end user to better understand the production capabilities of a retherm oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied. 5.5 Cooking Energy Efficiency—This test provides a measure of the oven’s energy efficiency while heavy loads are being cooked.Scope 1.1 This test method evaluates the energy consumption and cooking performance of retherm ovens. The food service operator can use this evaluation to select a retherm oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric retherm ovens. 1.3 The retherm oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2), 1.3.2 Preheat energy consumption and time (10.3), 1.3.3 Idle energy rate (10.4), 1.3.4 Pilot energy rate (if applicable) (10.5), and 1.3.5 Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency (10.7). 1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
