1.1 该测试方法涵盖了可在热风对流、蒸汽以及热风对流和蒸汽模式组合下运行的组合烤箱的能量和水消耗以及烹饪性能的评估。该测试方法的结果可用于评估组合烤箱并了解其能耗。 1.2 本试验方法适用于可在对流、蒸汽和组合模式下运行的燃气和电组合烤箱。 1.3 可以根据以下（如适用）对组合烘箱进行评价: 1.3.1 能量输入率和恒温器校准（ 10.2 ). 1.3.2 预热能耗、时间和用水量（ 10.4 ). 1.3.3 对流、蒸汽和组合模式下的闲置能量率和耗水率（ 10.5 ). 1.3.4 先导能量率（如适用）（ 10.7 ). 1.3.5 蒸煮-能源效率、蒸煮能源率、产能及蒸汽模式下的水（ 附录X1 )( 10.8 ). 1.3.6 烹饪-对流模式下的能源效率、烹饪能量率、生产能力和用水量（ 10.9 ). 1.3.7 组合模式下的烹饪均匀性（可选）（ X1.3 ). 1.4 以英寸-磅单位表示的值应被视为标准值。括号中给出的SI单位仅供参考。 1.5 本标准并不旨在解决与其使用相关的所有安全性问题（如果有）。本标准的使用者有责任在使用前建立适当的安全、健康和环境实践并确定法规限制的适用性。1.6 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认的标准化原则制定的。 ======意义和用途====== 5.1 能量输入率测试和恒温器校准用于在进一步测试之前确认组合烘箱正常运行，并确保在相同温度下确定所有测试结果。 5.2 预热能量和时间对于食品服务运营商管理电力需求和了解组合烤箱多快可以准备好运行是有用的。 5.3 空闲能量率和导频能量率可用于估计非烹饪时间。 5.4 烹饪-能效是组合烤箱在各种操作条件下能源性能的精确指标。该信息使得食品服务运营商能够在选择组合烤箱时考虑能量性能。 5.5 食品服务经营者可以利用生产能力来选择符合其食品产量要求的组合烤箱。 5.6 水消耗表征可用于估计与组合烘箱操作相关的水和污水成本。

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 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, time and water consumption ( 10.4 ). 1.3.3 Idle energy rate and water consumption rate in convection, steam and combination modes ( 10.5 ). 1.3.4 Pilot energy rate (if applicable) ( 10.7 ). 1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity and water in steam mode ( Appendix X1 ) ( 10.8 ). 1.3.6 Cooking-energy efficiency, cooking energy rate, production capacity and water consumption in convection mode ( 10.9 ). 1.3.7 Cooking uniformity in combination mode (optional) ( 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 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.