Full Description

1.1This 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.

1.2This test method is applicable to gas and electric retherm ovens.

1.3The retherm oven can be evaluated with respect to the following (where applicable):

1.3.1Energy input rate (10.2),

1.3.2Preheat energy consumption and time (10.3),

1.3.3Idle energy rate (10.4),

1.3.4Pilot energy rate (if applicable) (10.5), and

1.3.5Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency (10.7).

1.4The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.

1.5This test method may involve hazardous materials, operations, and equipment. This test method does not purport to address all of the potential safety problems associated with its use. It is the responsibility of the users of this test method to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to its use.