F26.06 - Productivity and Energy Protocol

SIGNIFICANCE AND USE
5.1 The power test is used to confirm that the buffet/preparation table is operating properly prior to further testing.  
5.2 Buffet/preparation table energy consumption is a precise indicator of buffet/preparation table energy performance under the test loading condition and under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting a buffet/preparation table.  
5.3 Production capacity is used by food service operators to choose a buffet/preparation table that matches their food output requirements.
SCOPE
1.1 This test method covers evaluation of the energy consumption of refrigerated buffet and preparation tables. The food service operator can use this evaluation to select a refrigerated buffet and preparation table and understand its energy performance.  
1.2 This test method is applicable to electric self-contained refrigerators used for holding and displaying refrigerated food in an open area.  
1.3 The refrigerated buffet and preparation table can be evaluated with respect to the following (where applicable):  
1.3.1 Maximum power, or maximum current draw (10.1),  
1.3.2 Thermostat calibration (10.4), and  
1.3.3 Energy consumption (10.5).  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the water-bath rethermalizer under test is operating in accordance with its nameplate rating.  
5.2 The water-bath rethermalizer temperature calibration is used to ensure that the water-bath rethermalizer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands, and to estimate the amount of time required for preheating a water-bath rethermalizer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-rethermalizing periods.  
5.5 Production capacity is used by food service operators to choose a water-bath rethermalizer that matches their particular food output requirements.  
5.6 Retherm-energy efficiency is a precise indicator of the water bath rethermalizer’s energy performance under full-load condition. This information enables the operator to consider energy performance when selecting a water-bath rethermalizer.
SCOPE
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity.  
1.2 This test method is applicable to floor and countertop model gas and electric units.  
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy consumption, time, and rate (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Retherm energy rate (10.8),  
1.3.6 Production capacity (10.8), and  
1.3.7 Retherm-energy efficiency (10.8).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath rethermalizer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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.

SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.  
5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.  
5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.  
5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.  
5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.  
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.  
1.3 The rack oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Thermostat calibration (10.3),  
1.3.3 Preheat energy and time (10.4),  
1.3.4 Idle energy rate (10.5),  
1.3.5 Pilot energy rate, if applicable (10.6),  
1.3.6 White sheet cake browning (10.7), and  
1.3.7 Steam performance (10.8), and  
1.3.8 Baking energy efficiency and production capacity (10.9).  
1.4 The values stated in inch-pound units are to be regarded as standard.  
1.5 This test method may involve hazardous materials, operations, and equipment. 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the conveyor toaster is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor toaster can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. In addition, a power saving mode (if applicable) will demonstrate energy savings during idle periods.  
5.4 Production capacity information can help an end user to better understand the production capabilities of a conveyor toaster 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption.  
1.2 This test method is applicable to gas and electric conveyor toasters.  
1.3 The conveyor toaster can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and preheat temperature profile (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),  
1.3.5 Cooking energy rate (10.8), and  
1.3.6 Production capacity (10.8).  
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 test method may involve hazardous materials, operations, and equipment. 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.

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quickly the steam cooker can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption.  
5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker.  
5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective.  
5.6 Green pea production capacity and potato production capacity can be used by food service operators to choose a steam cooker to match their particular food output requirements.  
5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation.  
5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits.  
5.9 Cooking uniformity provides information regarding the steamer’s ability to cook food at the same rate throughout the steamer’s compartment.
SCOPE
1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.  
1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):  
1.2.1 Maximum energy input rate (see 10.2).  
1.2.2 Preheat energy consumption and duration (see 10.3).  
1.2.3 Idle energy rate (see 10.5).  
1.2.4 Pilot energy rate (see 10.6).  
1.2.5 Frozen green pea cooking energy efficiency (see 10.8).  
1.2.6 Frozen green pea production capacity (see 10.8).  
1.2.7 Whole potato cooking energy efficiency (see 10.9).  
1.2.8 Whole potato production capacity (see 10.9).  
1.2.9 Water consumption (see 10.7, 10.9, and 10.10).  
1.2.10 Condensate temperature (see 10.8 and 10.9).  
1.2.11 Cooking uniformity (see 10.11).  
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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.  
1.5 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 Organiza...

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top 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.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
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 top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
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.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
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),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
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.  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the deck oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the deck oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.  
5.4 Cooking energy efficiency is a precise indicator of deck oven energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a deck oven.  
5.5 Production capacity information can help an end user to better understand the production capabilities of a deck 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric deck ovens.  
1.3 The deck oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (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), or  
1.3.5 Cooking energy efficiency and production capacity (10.6).  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the conveyor oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor oven can be ready for operation.  
5.3 Idle Energy Rate—This test provides a measure of an empty oven’s energy consumption and pilot energy during noncooking periods, at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven’s design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.  
5.4 Cooking Energy Efficiency—A precise indicator of conveyor oven energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a conveyor oven.  
5.5 Production capacity information can help an end user to better understand the production capabilities of a conveyor 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.
SCOPE
1.1 This test method covers an evaluation of the energy consumption and cooking performance of conveyor ovens. The food service operator can use this evaluation to select a conveyor oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric conveyor ovens.  
1.3 The conveyor oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (see 10.2),  
1.3.2 Preheat energy consumption and time (see 10.3),  
1.3.3 Idle energy rate (see 10.4),  
1.3.4 Pilot energy rate (if applicable) (see 10.5), and  
1.3.5 Cooking energy efficiency and production capacity (see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.  
1.5 This test method may involve hazardous materials, operations, and equipment. 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the powered sink is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the powered sink can be ready for operation when filled with cold water.
Note 2: It is typically recommended that powered sinks be filled with hot water prior to use. This test is useful for operations that have a limited supply of domestic hot water and would need to use cold water to fill the sink to capacity.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during standby periods.  
5.4 Washing cycle energy consumption can be used by the food service operator to estimate energy consumption during operating periods.
SCOPE
1.1 This test method evaluates the energy consumption of powered open warewashing sinks. The food service operator can use these tests to evaluate and select a suitable washing device and understand its energy consumption.  
1.2 This test method applies to powered open warewashing sinks (powered sinks) with the following characteristics: a large main water sink with electrically powered water pump(s) and multiple high flow water nozzles. The unit may include gas or electric heaters to maintain water temperature. These powered sinks are designed to run for predetermined cycle duration and accommodate pots and pans of various shapes and sizes as well as cooking utensils. They are intended for stand alone use and require little supervision. The powered sink will be tested for the following (where applicable):  
1.2.1 Maximum energy input rate (10.2),  
1.2.2 Preheat energy consumption and duration (10.3),  
1.2.3 Idle energy rate (10.4),  
1.2.4 Pilot energy rate, if applicable (10.5), and  
1.2.5 Washing cycle energy consumption (10.6).
Note 1: This test method applies only to the powered portion of the unit. Other compartments (sanitizing, rinsing, and so forth) are not evaluated.  
1.3 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.  
1.4 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.  
1.5 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.

SIGNIFICANCE AND USE
5.1 The energy input rate is used to confirm that the deli case is operating properly prior to further testing.  
5.2 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the deli case can be ready for operation.  
5.4 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
SCOPE
1.1 This test method evaluates the energy consumption and performance of staff-serve hot deli cases with heated wells located within a fully or partially enclosed heated cavity. The food service operator can use this evaluation to select a staff served hot deli case and understand its energy consumption and performance.  
1.2 This test method is applicable to electric powered, hot deli cases that have been designed for staff service of prepared hot food items that are held in open hotel pans.  
1.3 The deli case can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Holding capacity (10.3),  
1.3.3 Holding temperature calibration (10.3),  
1.3.4 Preheat energy rate, (10.4),  
1.3.5 Idle energy rate (10.5), and  
1.3.6 Holding energy rate (10.6).  
1.4 The values stated in inch-pound units are to be regarded as the standard. The values 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the conveyor broiler is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor broiler can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Temperature uniformity of the broiler cavity may be used by food service operators to understand the heat distribution throughout the broiler cavity and select a conveyor broiler that matches their required temperature characteristics.  
5.5 Cooking energy efficiency is a precise indicator of conveyor broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a conveyor broiler.  
5.6 Cooking uniformity of the broiler may be used by food service operates to select a conveyor broiler that provides a uniformly cooked product.  
5.7 Production capacity information can help an end user to better understand the production capabilities of a conveyor broiler 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption.  
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyorized broilers. This test method covers both units with continuously operating conveyors and batch-style units with intermittently operating conveyors.  
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2),  
1.3.2 Preheat energy consumption and time (see 10.3),  
1.3.3 Idle energy rate and temperature uniformity (see 10.4),  
1.3.4 Pilot energy rate (if applicable) (see 10.5), and  
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9).  
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.  
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.

SIGNIFICANCE AND USE
5.1 Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply or gas service pressure. The maximum input rate can be useful to food service operators for managing power demand.  
5.2 The capacity test determines the maximum volume of food product the pan can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a braising pan, which is appropriately sized for their operation.  
5.3 Production capacity is used by food service operators to choose a braising pan that matches their food output.  
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.  
5.5 Use the surface temperature uniformity to select a braising pan suitable for griddling applications.  
5.6 Use the pilot energy rate to estimate energy consumption for gas-fired braising pans with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.  
Note 1: Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F1047.  
1.2 This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:  
1.2.1 Maximum energy input rate (10.2).  
1.2.2 Capacity (10.3).  
1.2.3 Heatup energy efficiency and energy rate (10.4).  
1.2.4 Production capacity (10.4).  
1.2.5 Simmer energy rate (10.5).  
1.2.6 Surface temperature uniformity, optional, (10.6).  
1.2.7 Pilot energy rate (10.7).  
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.4 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.  
1.5 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.

SIGNIFICANCE AND USE
5.1 The energy input rate is used to confirm that the Chinese range under test is operating at the manufacturer's rated input. This test also indicates any problems with the electric power supply or gas service pressure.  
5.2 The pilot light, where applicable, energy rate can be used by the food service operator to estimate energy consumption during noncooking periods.  
5.3 Heatup energy efficiency is a precise indicator of Chinese range energy performance under full-load conditions. This information enables the food service operator to consider energy performance when selecting a Chinese range.  
5.4 Production capacity is used by food service operators to choose a Chinese range that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance.  
1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.  
1.3 The Chinese range can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Pilot energy rate, if applicable (10.3), and  
1.3.3 Heatup energy efficiency and production capacity (10.5).  
1.4 The values stated in inch-pound units are to be regarded as standard.  
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.

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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.  
5.6 Cooking energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurants' energy demands.  
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to floor model natural gas and electric pressure fryers.  
1.3 The fryer can be evaluated with respect to the following:  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6, if applicable),  
1.3.5 Cooking energy rate and efficiency (10.9), and  
1.3.6 Production capacity (10.9).  
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.

SIGNIFICANCE AND USE
5.1 The measured energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat-energy consumption and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy and pilot energy rates can be used by food service operators to manage their energy demands.  
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, refer to Test Method F2144.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Cooking energy rate and efficiency (10.8), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.8).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy- and light-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of large-vat open, deep fat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size C, D, E and F, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity greater than 50 lb (23 kg) or a vat size 18 in. or greater in width. For size A, B, and C and open vat fryers with a nominal frying medium capacity less than or equal to 50 lb (23 kg), or a vat size less than 18 in. in width, refer to Test Method F1361.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6, if applicable),  
1.3.5 French fry cooking energy rate and efficiency (10.8),  
1.3.6 French fry production capacity and frying medium temperature recovery time (10.8),  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 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.  
1.6 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.  
1.7 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.  
5.2 Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients.  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation.  
5.4 Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler.  
5.5 Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.  
1.2 This test method is applicable to gas and electric underfired broilers.  
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2),  
1.3.2 Temperature distribution across the broiling area (see 10.3),  
1.3.3 Preheat energy and time (see 10.5),  
1.3.4 Pilot energy rate, if applicable (see 10.6),  
1.3.5 Cooking energy rate (see 10.7), and  
1.3.6 Cooking energy efficiency and production capacity (see 10.8).  
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.  
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.

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the dishwasher is operating at the manufacturer's rated input prior to further testing. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 The tank and booster temperature are verified and water consumption is adjusted to NSF specifications to ensure that the test is applied to a properly functioning dishwasher.  
5.3 Because much of a dishwasher's operating period is spent in the idle condition, tank heater and booster idle energy consumption rate is an important part of predicting an end user's energy consumption. The test is run with the door(s) open and with the door(s) closed, so that the energy use of both end-user behaviors can be characterized.  
5.4 A washing energy test generates an energy per rack usage. This is useful both as a measure for comparing the energy performance of one dishwasher to another and as a predictor of an end users energy consumption.  
5.5 Water-consumption characterization is useful for estimating water and sewage costs associated with dishwashing machine operation.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption of single-rack, door-type commercial dishwashers (hereafter referred to as dishwashers). Dishwashers may have a remote or self-contained booster heater. This test method does not address cleaning or sanitizing performance.  
1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing stationary rack machines, which includes undercounter single rack machines, upright door-type machines, pot, pan and utensil machines, fresh water rinse machines and fill-and-dump machines. Dishwasher tank heaters are evaluated separately from the booster heater. Machines designed to be interchangeable in the field from high temp and low temp (that is, Dual Sanitizing Machines) and vice versa, shall be tested at both settings. Machines should be set for factory settings. If a dishwasher includes a booster heater as an option, energy should be sub metered separately for the booster heater. When the test method specifies to use the data plate or manufacturer’s recommendations, instructions, specifications, or requirements, the information source shall be used in the following order of preference and documented in the test report: data plate, user manual, communication with manufacturer.  
1.3 The following procedures are included in this test method:  
1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:  
1.3.1.1 Maximum energy input rate of the tank heaters (see 10.3).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (see 10.4).
1.3.1.3 Water consumption calibration (see 10.5).
1.3.1.4 Booster temperature calibration, if applicable (see 10.2).
1.3.1.5 Tank temperature calibration (see 10.7.7.1 and 10.7.7.2).  
1.3.2 Energy Usage and Cycle Rate Performance Tests:  
1.3.2.1 Washing energy test (see 10.7).
1.3.2.2 Idle energy rate (door(s) open and door(s) closed) (see 10.8).  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the rapid cook oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the rapid cook oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Cooking-energy efficiency is a precise indicator of a rapid cook oven's energy performance while cooking a typical food product. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a rapid cook oven.  
5.5 Production capacity information can help an end user to better understand the production capabilities of a rapid cook 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric rapid cook ovens.  
1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2),  
1.3.2 Preheat energy consumption and time (see 10.3),  
1.3.3 Idle energy rate (see 10.4),  
1.3.4 Pilot energy rate (if applicable) (see 10.5), and  
1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.  
1.5 This test method may involve hazardous materials, operations, and equipment. This test method 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 test method 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.

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the dishwasher is operating at the manufacturer's rated input prior to further testing. This test method also will indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 Tank and booster temperatures, as well as water consumption, are adjusted to NSF specifications to insure that the test is applied to a properly functioning dishwasher.  
5.3 Because much of a dishwasher's operating period is spent in the idle condition, tank heater and booster idle energy consumption rate(s) are important parts of predicting dishwasher's energy consumption.  
5.4 The washing energy performance test determines energy usage per rack. This is useful both as a measure for comparing the energy performance of one dishwasher to another and as a predictor of the dishwasher’s energy consumption.  
5.5 Water-consumption characterization is useful for estimating water and sewage costs associated with dishwashing machine operation.
SCOPE
1.1 This test method evaluates the energy and water consumption of rack conveyor, commercial dishwashing machines, hereafter referred to as dishwashers. Dishwashers may have remote or self-contained booster heater. This procedure does not address cleaning or sanitizing performance.  
1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing rack conveyor machines, which include both single tank and multiple tank machines. Rackless conveyors (i.e. flight type machines) are included. Dishwasher tank heaters are evaluated separately from the booster heater. Machines designed to be interchangeable in the field from high temp and low temp (i.e. Dual Sanitizing Machines) and vice versa, shall be tested at both settings. Machines should be set for factory settings. If a dishwasher includes a prewash tank heater as an option, energy should be submetered separately for the prewash tank heater. This test method may be used for dishwashers with steam coil tank or booster heat, but not dishwashers with steam injection tank or booster heat. When the test method specifies to use the data plate or manufacturer’s recommendations, instructions, specifications, or requirements, the information source shall be used in the following order of preference and documented in the test report: data plate, user manual, communication with manufacturer.  
1.3 The following procedures are included in this test method:  
1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:  
1.3.1.1 Maximum energy input rate of the tank heaters (10.5).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (10.6).
1.3.1.3 Final sanitizing rinse water consumption calibration (10.7).
1.3.1.4 Booster temperature calibration, if applicable (10.2).
1.3.1.5 Wash tank temperature calibration (10.3).
1.3.1.6 Wash tank pump and conveyor motor calibration (10.4).  
1.3.2 Energy Usage and Cycle Rate Performance Tests:  
1.3.2.1 Washing energy performance test (10.8).
1.3.2.2 Tank heater idle energy rate (10.9).
1.3.2.3 Booster idle energy rate, if provided (10.10).  
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.  
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 Recommendatio...

SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure that all test results are determined at the same temperature.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the combination oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Cooking-energy efficiency is a precise indicator of combination oven energy performance under various operating conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.  
5.5 Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.  
5.6 Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.  
5.7 Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes and is a requirement of Energy Star® data.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes.  
1.3 The combination oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (10.2).  
1.3.2 Preheat energy consumption and time (10.3).  
1.3.3 Idle energy rate in convection, steam and combination modes (10.4).  
1.3.4 Pilot energy rate (if applicable) (10.5).  
1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (Appendix X1) (10.6).  
1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).  
1.3.7 Cooking uniformity in combination mode (X1.3).  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.  
5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniform temperature distribution.  
5.3 Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle can be ready for operation.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.  
5.6 Production capacity is used by food service operators to choose a griddle that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.  
1.3 The griddle can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),  
1.3.3 Preheat energy and time (10.4),  
1.3.4 Idle energy rate (10.5),  
1.3.5 Pilot energy rate (10.6),  
1.3.6 Cooking energy rate and efficiency (10.7), and  
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).  
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.  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the overfired broiler is operating properly prior to further testing.  
5.2 Temperature uniformity of the broiler cavity may be used by food service operators to select an overfired broiler with the desired temperature gradients.  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the overfired broiler can be ready for operation.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Cooking energy efficiency is a precise indicator of overfired broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of an overfired broiler.  
5.6 Production capacity can help an end user to better understand the production capabilities of an overfired broiler as it is used to cook a typical food product, helping with specification of 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption.  
1.2 This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers).  
1.3 The overfired broiler can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2),  
1.3.2 Temperature uniformity of the broiler cavity (see 10.3),  
1.3.3 Preheat energy consumption and time (see 10.4),  
1.3.4 Pilot energy rate (if applicable) (see 10.5),  
1.3.5 Idle energy rate (see 10.6), and  
1.3.6 Cooking energy efficiency and production capacity (see 10.7).  
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.  
1.5 This test method may involve hazardous materials, operations, and equipment. 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the pasta cooker under test is operating in accordance with its nameplate rating.  
5.2 Water-boil efficiency is a quick indicator of pasta cooker energy efficiency performance under boiling conditions. This information enables the food service operator to consider energy efficiency performance when selecting a pasta cooker.  
5.3 The pasta cooker temperature calibration is used to ensure that the pasta cooker being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).  
5.4 Preheat energy and time can be useful to food service operators to manage energy demands and to estimate the amount of time required for preheating a pasta cooker.  
5.5 Idle/simmer energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.6 Production capacity is used by food service operators to choose a pasta cooker that matches their particular food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.  
1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.  
1.3 The pasta cooker can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (11.2),  
1.3.2 Water-boil efficiency (11.3),  
1.3.3 Preheat energy consumption, time, and rate (11.4),  
1.3.4 Idle/simmer (11.5),  
1.3.5 Pilot energy rate (11.6), and  
1.3.6 Pasta cooking preparation (11.7).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.  
1.5 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.  
1.6 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.  
1.7 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rotisserie oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-cooking periods.  
5.4 Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven.  
5.5 Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements.  
5.6 Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.  
5.7 Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven's performance when holding cooked product.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance.  
1.2 This test method is applicable to thermostatically-controlled gas and electric rotisserie ovens designed for batch cooking.  
1.3 The rotisserie oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate, if applicable (10.6),  
1.3.5 Cooking energy efficiency and production capacity (10.9), and  
1.3.6 Holding energy rate and product shrinkage (optional, 10.10),  
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.  
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.

SIGNIFICANCE AND USE
5.1 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.
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:    
Test Method  
F1275  
Test Method  
F1361  
Test Methods  
F1484  
Test Method  
F1496  
Test Methods  
F1521  
Test Method  
F1605  
Test Method  
F1639  
Test Method  
F1695  
Test Method  
F1784  
Test Method  
F1785  
Test Method  
F1786  
Test Method  
F1787  
Test Method  
F1817  
Test Method  
F1964  
Test Method  
F1965  
Test Method  
F1991  
Test Method  
F2093  
Test Method  
F2140  
Test Method  
F2142  
Test Method  
F2144  
Test Method  
F2237  
Test Method  
F2238  
Test Method  
F2239  
Test Method  
F2380  
Test Method  
F2473  
1.2 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.  
1.3 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.  
1.4 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.

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam kettle is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. The maximum input rate can be useful to food service operators for managing power demand.  
5.2 The capacity test determines the maximum volume of food product the kettle can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a steam kettle, which is appropriately sized for their operation.  
5.3 Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids up to serving temperature.  
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a steam kettle. Simmer energy rate is also an indicator of steam kettle energy performance when preparing foods which require long cook times, for example, potatoes, beans, rice, or stew.  
5.5 Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics.  
1.2 This test method is applicable to direct steam and self-contained gas or electric steam kettles. The steam kettle can be evaluated with respect to the following, where applicable:  
1.2.1 Maximum energy input rate (10.2).  
1.2.2 Capacity (10.3).  
1.2.3 Heatup energy efficiency and energy rate (10.4).  
1.2.4 Production capacity (10.4).  
1.2.5 Simmer energy rate (10.5).  
1.2.6 Pilot energy rate, if applicable (10.6).  
1.3 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.  
1.4 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.  
1.5 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.

SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the drawer warmer is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the drawer warmer can be ready for operation.  
5.3 Idle energy rate and holding energy rate can be used by the food service operator to estimate energy consumption during operating periods and to consider energy consumption when choosing a drawer warmer.  
5.4 The drawer pan temperature and drawer pan temperature uniformity can be used by an operator to choose a drawer warmer which meets their food holding needs.
SCOPE
1.1 This test method evaluates the preheat, idle, and holding energy consumption and temperature uniformity of drawer warmers. The food service operator can use this evaluation to select a drawer warmer and understand its energy performance and temperature uniformity. A drawer warmer is described as a commercial kitchen appliance that consists of one or more heated drawers and which is used to hold hot food (usually no greater than 200°F) that has been cooked in a separate appliance, at a specified temperature.  
1.2 This test method is applicable to freestanding and built-in electric drawer warmers equipped for:  
1.2.1 Industry-standard 12 × 20 × 6–in. (nominal size) pans, or  
1.2.2 Standard-oversized 15 × 20 × 5–in. (nominal size) pans.  
1.3 The drawer warmer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Energy consumption rate at maximum setting (10.2),  
1.3.3 Temperature calibration (10.3),  
1.3.4 Preheat energy consumption and time (10.4),  
1.3.5 Idle energy rate (10.5),  
1.3.6 Holding energy rate (10.6), and  
1.3.7 Temperature uniformity (10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard.  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the cook-and-hold oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the cook-and-hold oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Energy utilization factor is a precise indicator of a cook-and-hold oven’s energy performance while cooking and holding a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a cook-and-hold oven.  
5.5 Production capacity information can help an end user to better understand the production capabilities of a cook-and-hold 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.  
5.6 Holding energy rate may be used to determine the cost of holding cooked product in the cook-and-hold oven.  
5.7 Product yield may be used by the food service operator to compare relative product output from one cook-and-hold oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the cook-and-hold oven’s performance when holding cooked product.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food service operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric cook-and-hold ovens.  
1.3 The cook-and-hold 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).  
1.3.5 Cooking energy rate, and production capacity (10.7).  
1.3.6 Holding energy rate, energy utilization factor, and product yield (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 test method may involve hazardous materials, operations, and equipment. 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the patio heater is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the patio heater can be ready for operation.  
5.3 The temperature distribution of a patio heater can be used by operators and designers to determine the most effective layout for a patio heating system.  
5.4 The effective heated area can be used by operators to choose a patio heater that meets their heating needs.
SCOPE
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.  
1.2 This test method is applicable to commercial gas and electric radiant patio heaters.  
1.3 The patio heater can be evaluated with respect to the following:  
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).  
1.4 The values stated in inch-pound units are to be regarded as the standard. The values 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.

SIGNIFICANCE AND USE
5.1 Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature.  
5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or its cooking performance. Also, the results allow an operator to understand an oven's energy consumption.  
5.2 Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing.  
5.3 Fan and Control Energy Rate—Information from this test can be used to estimate the cost of electricity required to operate a gas oven. This cost can be added to the cost of gas consumed to estimate the total cost of energy necessary to operate the oven.  
5.4 Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on.  
5.5 Preheat Energy Consumption and Time—This test provides a measure of time and energy required to preheat the oven cavity from ambient temperature to the thermostat set point temperature.  
5.6 Idle Energy Rate—This test provides a measure of an empty oven's energy consumption at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven's design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.  
5.7 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads of a standard food product are being cooked.  
5.8 Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.  
5.9 Cooking Uniformity—This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity.  
5.10 White Sheet Cake Browning—This test provides information regarding the oven's ability to brown wh...
SCOPE
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.  
1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens).  
1.3 This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.
Note 1: Ovens that can operate in steam-only mode should be evaluated using Test Method F2861.  
1.4 The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:  
1.4.1 Thermostat calibration (10.2),  
1.4.2 Energy input rate and preheat energy consumption and time (10.3),  
1.4.3 Pilot energy rate (if applicable) (10.4),  
1.4.4 Idle energy rate (10.5),  
1.4.5 Cooking energy efficiency and production capacity (10.6),  
1.4.6 Cooking uniformity (10.7),  
1.4.7 White sheet cake browning (10.8), and  
1.4.8 Bakery steam mode, if applicable (10.9).  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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 pr...

SIGNIFICANCE AND USE
5.1 The energy input rate is used to confirm that the deli case is operating properly prior to further testing.  
5.2 Holding temperature range is useful for food service operators in selecting a unit that matches their holding requirements.  
5.3 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.  
5.4 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the deli case can be ready for operation.  
5.5 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
SCOPE
1.1 This test method evaluates the energy consumption and performance of self-serve hot deli cases. The food service operator can use this evaluation to select a deli case and understand its energy consumption and performance.  
1.2 This test method is applicable to electric, fully open or partially open, hot deli cases that have been designed to hold and merchandise prepackaged hot food. For staff-serve hot deli cases, refer to Test Method F2472.  
1.3 The deli case can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Energy and temperature at the minimum setting (10.3),  
1.3.3 Energy and temperature at the maximum setting (10.3),  
1.3.4 Energy and temperature at the manufacturer's recommended setting (10.3),  
1.3.5 Holding capacity (10.4),  
1.3.6 Holding temperature calibration (10.4),  
1.3.7 Preheat energy rate (10.5),  
1.3.8 Idle energy rate (10.6), and  
1.3.9 Holding energy rate (10.7).  
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.  
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.

SIGNIFICANCE AND USE
5.1 The flow rate test is used to confirm that the prerinse spray valve is operating at the manufacturer's rated flow rate at the specified water pressure. The result from this test would also assist the operator in controlling the water and sewer consumption and reduce water heating bills.  
5.2 The spray force is a measure of the impact from a prerinse spray valve on the target surface and can be used to select a model that meets an end-user’s force profile.  
5.3 Flow rate and spray force can be used along with spray pattern, coverage area, usage time, and flow control to select a prerinse spray valve that meets an end-user’s performance requirements.
SCOPE
1.1 This test method covers the water consumption flow rate and spray force of prerinse spray valves. The food service operator can use this evaluation to select a prerinse spray valve and understand its water consumption and spray force.  
1.2 The following procedures are included in this test method:  
1.2.1 Water consumption (see 10.2).  
1.2.2 Spray force test (see 10.3).  
1.3 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.  
1.4 This test method may involve hazardous materials, operations, and equipment. It does not 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, health, and environmental practices and determine the applicability of regulatory limitations prior to its use.  
1.5 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the booster heater is operating properly prior to further testing.  
5.2 Booster heater flow capacity is an indicator of the booster heater's ability to supply hot water for sanitation. The booster heater's flow capacity can be used by the operator to determine the appropriate size booster heater for their operation. Booster heater energy rate is an indicator of the booster heater's energy consumption during continuous water flow. The energy rate can be used by food service operators to estimate the energy consumption of the booster heater. Booster heater energy efficiency is a precise indicator of a booster heater's energy performance during the continuous flow test. This information enables the food service operator to consider energy performance when selecting a booster heater.  
5.3 Booster heater flow capacity at 50 % of the maximum capacity is an indicator of the booster heater's ability to provide hot water for sanitation at this reduce flow rate condition. Booster heater energy efficiency at a flow rate of 50 % of maximum capacity is an indicator of a booster heater's energy performance at this flow rate. The booster heater outlet temperature during the capacity test at a flow rate of 50 % of maximum capacity is an indicator of the booster heater's temperature response at this reduced flow rate.  
5.4 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the booster heater can be ready for operation.  
5.5 Idle energy rate and pilot energy rate can be used to estimate energy consumption during standby periods.
SCOPE
1.1 This test method evaluates the energy efficiency, energy consumption and water heating performance of booster heaters. The food service operator can use this evaluation to select a booster heater and understand its energy consumption.  
1.2 This test method is applicable to electric, gas, and steam powered booster heaters.  
1.3 The booster heater can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (9.2).  
1.3.2 Pilot energy rate (9.3).  
1.3.3 Flow capacity rate, energy rate, and energy efficiency with 110°F (43.3°C) and 140°F (60.0°C) supply to the booster heater inlet (9.4).  
1.3.4 Thermostat calibration (9.5).  
1.3.5 Energy rate and energy efficiency at 50% of flow capacity rate with 110°F (43.3°C) and 140°F (60.0°C) supply to the booster heater inlet (9.6).  
1.3.6 Preheat energy and time (9.7). The preheat test is not applicable to booster heaters built without water storage and will not have auxiliary water storage connected to the booster heater to complete the water heating system.  
1.3.7 Idle (standby) energy rate (9.8).  
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units 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.

SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the hot food holding cabinet is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the hot food holding cabinet can be ready for operation.  
5.3 Energy consumption (idle energy rate) can be used by the food service operator to estimate energy consumption during operating periods.  
5.4 Energy consumption (idle energy rate) with the water device can be used by the food service operator to estimate energy consumption during operating periods with the humidity device.  
5.5 The relative humidity percentage can be used by operators to select a hot food holding cabinet that will meet their food-holding needs.  
5.6 The temperature uniformity can be used by operators to choose a hot food cabinet that meets their food-holding needs.
SCOPE
1.1 This test method evaluates the preheat energy consumption and idle energy consumption of hot food holding cabinets. The food service operator can use this evaluation to select a hot food holding cabinet and understand its energy performance, temperature uniformity, and relative humidity (if applicable). A hot food holding cabinet is described as a commercial kitchen appliance that is used to hold hot food (usually no greater than 200°F) that has been cooked in a separate appliance at a specified temperature.  
1.2 This test method is applicable to electric hot food holding cabinets.  
1.3 The hot food holding cabinet can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Temperature calibration (10.3),  
1.3.3 Preheat energy consumption and time (10.4),  
1.3.4 Energy consumption (idle energy rate) (10.5),  
1.3.5 Energy consumption with water (humidity pan) device and relative humidity (if applicable) (10.5) and  
1.3.6 Temperature uniformity (10.5).  
1.4 The values stated in inch-pound units are to be regarded as standard.  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing.  
5.2 The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sided griddle that provides a uniformly cooked product.  
5.3 The preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the double-sided griddle can be ready for operation.  
5.4 The idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Cooking energy efficiency is a precise indicator of double-sided griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a double-sided griddle.  
5.6 Production capacity is used by food service operators to choose a double-sided griddle that matches their food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.  
1.2 This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric) contact griddles with separately heated top surfaces.  
1.3 The double-sided griddle can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2);  
1.3.2 Temperature uniformity across the cooking surface(s) and thermostats accuracy (10.3);  
1.3.3 Preheat energy and time (10.4);  
1.3.4 Idle energy rate (10.5);  
1.3.5 Pilot energy rate, if applicable (10.6);  
1.3.6 Cooking energy rate and efficiency (10.7); and  
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).  
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.  
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.

SIGNIFICANCE AND USE
5.1 The measured maximum energy input rate is used to confirm that the coffee brewer is operating in accordance with its nameplate rating.  
5.2 If applicable and accessible, the boiler or internal tank temperature is measured to ensure that the water is maintained at a ready-to-brew temperature. This can also be used later to normalize coffee brewer energy consumption to a standard temperature.  
5.3 The Preheat Test can be used to gauge the amount of time and energy required for the coffee brewer to reach a ready-to-brew state from the ambient room and incoming water temperatures.  
5.4 Ready-to-Brew and Energy Save Mode energy can be used by end users to estimate the amount of energy consumed while coffee is not being brewed.  
5.5 Heavy-use energy consumption can be used to estimate how much energy is consumed by the coffee brewer when brewing coffee. Along with preheat and ready-to-brew (standby) energy, this value can be used by end users to model their machine energy use.  
5.6 Production capacity is a calculated measure, determined through testing, to define the performance of the coffee brewer. End users can use this value to specify a brewer that matches their production needs.
SCOPE
1.1 This test method covers the evaluation of the energy consumption, brewing, and holding performance of commercial coffee brewing machines (here after referred to as coffee brewers) used in commercial and institutional facilities. The operator can use this evaluation to select a coffee brewer and characterize its energy use and performance. This test method does not cover residential coffee brewers, “urn” coffee brewers (Type III), or espresso machines.  
1.2 This test method applies to single cup (Type I) and batch (Type II) coffee brewers. The coffee brewer will be tested for the following (where applicable):  
1.2.1 Maximum energy input rate,  
1.2.2 Heavy use brewing energy consumption,  
1.2.3 Production capacity,  
1.2.4 “Ready-to-Brew” (Standby/Idle) energy rate, and  
1.2.5 “Energy Save Mode” (Low power) energy rate.  
1.3 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.  
1.4 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.  
1.5 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.

SIGNIFICANCE AND USE
5.1 The freeze-down energy consumption and duration can be used to determine time and energy required for a freezer to be ready to serve when loaded with mix.  
5.2 The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed during the Heavy-Use Energy Consumption and Production Capacity Test (10.5). Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.  
5.3 Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage when selecting a soft-serve freezer. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.  
5.4 Production capacity can be used by an operator in selecting a soft-serve or shake freezer that meets their production requirements. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.  
5.5 Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.5) can be dispensed from a soft-serve or shake freezer.  
5.6 Idle energy rate is a precise indicator of a soft serve freezer’s energy performance under a stabilized ready-to-serve operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment.  
5.7 Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake freezer’s energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment, if applicable.  
5.8 Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake freezer’s energy performance when operated in a heat treatment cycle. This information can be used by an operator to consider the energy requirement of using a heat treat cycle, if ap...
SCOPE
1.1 This test method evaluates the energy consumption and performance of soft serve ice cream and shake freezers. The food service operator can use this test to evaluate and select an appropriate soft serve or shake freezer and understand its energy consumption and production capabilities.  
1.2 This test method applies to the following types of soft serve and shake freezers: (any of which may or may not have a reservoir for liquid mix). Included in these test methods are conventional and heat-treatment freezers. The unit may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.  
1.3 The soft serve/shake freezers will be tested for the following (where applicable):  
1.3.1 Maximum power input, or maximum current draw,  
1.3.2 Initial freeze-down energy consumption and duration,  
1.3.3 Heavy-use energy consumption,  
1.3.4 Production capacity,  
1.3.5 Overrun,  
1.3.6 Impact performance,  
1.3.7 Idle energy rate, and  
1.3.8 Heat treat cycle energy consumption (if applicable).  
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.  
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.

SIGNIFICANCE AND USE
5.1 The measured energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat-energy consumption and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy and pilot energy rates can be used by food service operators to manage their energy demands.  
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, refer to Test Method F2144.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Cooking energy rate and efficiency (10.9), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.9).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.  
5.6 Cooking energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurants' energy demands.  
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to floor model natural gas and electric pressure fryers.  
1.3 The fryer can be evaluated with respect to the following:  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6, if applicable),  
1.3.5 Cooking energy rate and efficiency (10.9), and  
1.3.6 Production capacity (10.9).  
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.

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.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
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.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
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.
SCOPE
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.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
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.  
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.

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quickly the steam cooker can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption.  
5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker.  
5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective.  
5.6 Green pea production capacity and potato production capacity can be used by food service operators to choose a steam cooker to match their particular food output requirements.  
5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation.  
5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits.  
5.9 Cooking uniformity provides information regarding the steamer’s ability to cook food at the same rate throughout the steamer’s compartment.
SCOPE
1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.  
1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):  
1.2.1 Maximum energy input rate (see 10.2).  
1.2.2 Preheat energy consumption and duration (see 10.3).  
1.2.3 Idle energy rate (see 10.5).  
1.2.4 Pilot energy rate (see 10.6).  
1.2.5 Frozen green pea cooking energy efficiency (see 10.8).  
1.2.6 Frozen green pea production capacity (see 10.8).  
1.2.7 Whole potato cooking energy efficiency (see 10.9).  
1.2.8 Whole potato production capacity (see 10.9).  
1.2.9 Water consumption (see 10.7, 10.9, and 10.10).  
1.2.10 Condensate temperature (see 10.8 and 10.9).  
1.2.11 Cooking uniformity (see 10.11).  
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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.  
1.5 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 Organiza...

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the conveyor toaster is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor toaster can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. In addition, a power saving mode (if applicable) will demonstrate energy savings during idle periods.  
5.4 Production capacity information can help an end user to better understand the production capabilities of a conveyor toaster 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption.  
1.2 This test method is applicable to gas and electric conveyor toasters.  
1.3 The conveyor toaster can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and preheat temperature profile (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),  
1.3.5 Cooking energy rate (10.8), and  
1.3.6 Production capacity (10.8).  
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 test method may involve hazardous materials, operations, and equipment. 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.

SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.  
5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.  
5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.  
5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.  
5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.  
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.  
1.3 The rack oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Thermostat calibration (10.3),  
1.3.3 Preheat energy and time (10.4),  
1.3.4 Idle energy rate (10.5),  
1.3.5 Pilot energy rate, if applicable (10.6),  
1.3.6 White sheet cake browning (10.7), and  
1.3.7 Steam performance (10.8), and  
1.3.8 Baking energy efficiency and production capacity (10.9).  
1.4 The values stated in inch-pound units are to be regarded as standard.  
1.5 This test method may involve hazardous materials, operations, and equipment. 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.

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the dishwasher is operating at the manufacturer's rated input prior to further testing. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 The tank and booster temperature are verified and water consumption is adjusted to NSF specifications to ensure that the test is applied to a properly functioning dishwasher.  
5.3 Because much of a dishwasher's operating period is spent in the idle condition, tank heater and booster idle energy consumption rate is an important part of predicting an end user's energy consumption. The test is run with the door(s) open and with the door(s) closed, so that the energy use of both end-user behaviors can be characterized.  
5.4 A washing energy test generates an energy per rack usage. This is useful both as a measure for comparing the energy performance of one dishwasher to another and as a predictor of an end users energy consumption.  
5.5 Water-consumption characterization is useful for estimating water and sewage costs associated with dishwashing machine operation.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption of single-rack, door-type commercial dishwashers (hereafter referred to as dishwashers). Dishwashers may have a remote or self-contained booster heater. This test method does not address cleaning or sanitizing performance.  
1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing stationary rack machines, which includes undercounter single rack machines, upright door-type machines, pot, pan and utensil machines, fresh water rinse machines and fill-and-dump machines. Dishwasher tank heaters are evaluated separately from the booster heater. Machines designed to be interchangeable in the field from high temp and low temp (that is, Dual Sanitizing Machines) and vice versa, shall be tested at both settings. Machines should be set for factory settings. If a dishwasher includes a booster heater as an option, energy should be sub metered separately for the booster heater. When the test method specifies to use the data plate or manufacturer’s recommendations, instructions, specifications, or requirements, the information source shall be used in the following order of preference and documented in the test report: data plate, user manual, communication with manufacturer.  
1.3 The following procedures are included in this test method:  
1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:  
1.3.1.1 Maximum energy input rate of the tank heaters (see 10.3).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (see 10.4).
1.3.1.3 Water consumption calibration (see 10.5).
1.3.1.4 Booster temperature calibration, if applicable (see 10.2).
1.3.1.5 Tank temperature calibration (see 10.7.6.1 and 10.7.6.2).  
1.3.2 Energy Usage and Cycle Rate Performance Tests:  
1.3.2.1 Washing energy test (see 10.7).
1.3.2.2 Idle energy rate (door(s) open and door(s) closed) (see 10.8).  
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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the water-bath rethermalizer under test is operating in accordance with its nameplate rating.  
5.2 The water-bath rethermalizer temperature calibration is used to ensure that the water-bath rethermalizer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands, and to estimate the amount of time required for preheating a water-bath rethermalizer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-rethermalizing periods.  
5.5 Production capacity is used by food service operators to choose a water-bath rethermalizer that matches their particular food output requirements.  
5.6 Retherm-energy efficiency is a precise indicator of the water bath rethermalizer’s energy performance under full-load condition. This information enables the operator to consider energy performance when selecting a water-bath rethermalizer.
SCOPE
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity.  
1.2 This test method is applicable to floor and countertop model gas and electric units.  
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy consumption, time, and rate (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Retherm energy rate (10.8),  
1.3.6 Production capacity (10.8), and  
1.3.7 Retherm-energy efficiency (10.8).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath rethermalizer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy- and light-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of large-vat open, deep fat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to floor model gas and electric fryers with 50 lb (23 kg) and greater fat capacity and an 18-in. and larger vat size.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6, if applicable),  
1.3.5 French fry cooking energy rate and efficiency (10.9),  
1.3.6 French fry production capacity and frying medium temperature recovery time (10.9),  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 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.  
1.6 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.  
1.7 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.

SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure that all test results are determined at the same temperature.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the combination oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Cooking-energy efficiency is a precise indicator of combination oven energy performance under various operating conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.  
5.5 Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.  
5.6 Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.  
5.7 Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes.  
5.8 Cooking uniformity provides information regarding the combination oven’s ability to cook food at the same rate throughout the oven compartment.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes.  
1.3 The combination oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (10.2).  
1.3.2 Preheat energy consumption and time (10.3).  
1.3.3 Idle energy rate in convection, steam and combination modes (10.4).  
1.3.4 Pilot energy rate (if applicable) (10.5).  
1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (10.6).  
1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).  
1.3.7 Cooking uniformity in combination mode (10.8).  
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.

SIGNIFICANCE AND USE
5.1 The measured energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat-energy consumption and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy and pilot energy rates can be used by food service operators to manage their energy demands.  
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open, deep fat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to both counter and floor model gas and electric units with nominal frying medium capacity less than 60 lb (27 kg). For large vat fryers with a nominal frying medium capacity greater than 60 lb (27 kg), refer to Test Method F2144.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Cooking energy rate and efficiency (10.9), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.9).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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.