1.1 本试验方法涵盖地板模型和台面面食炊具的能耗和烹饪性能。食品服务运营商可以使用此评估来选择面食炊具，并了解其能耗和生产能力。 1.2 本试验方法适用于1000至4000英寸的地板和台面模型燃气和电气装置。 3. 烹饪能力。烹饪能力是对可用烹饪量的测量。烹饪能力的深度是从加热元件或传热表面（或两者）到加水线测量的。宽度是从烹饪缸的内边缘到烹饪缸的另一个内边缘测量的。 长度从烹饪缸的前内侧边缘到烹饪缸的后内侧边缘测量。 1.3 可根据以下方面（如适用）对意大利面炊具进行评估: 1.3.1 能量输入率( 11.2 ), 1.3.2 水沸腾效率( 11.3 ), 1.3.3 预热能耗、时间和速率( 11.4 ), 1.3.4 空闲/沸腾( 11.5 ), 1.3.5 先导能量率( 11.6 )，和 1.3.6 意大利面烹饪准备( 11.7 ). 1.4 本试验方法不适用于评估和选择面食炊具的所有性能标准。 1.5 以英寸-磅为单位的数值应视为标准值。 括号中给出的值是到国际单位制的数学转换，仅供参考，不被视为标准值。 1.6 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.7 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》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 能量输入率测试用于确认被测面食烹饪器按照其铭牌额定值运行。 5.2 煮沸效率是意大利面炊具在煮沸条件下能效性能的快速指示器。这些信息使食品服务运营商在选择面食炊具时能够考虑能效性能。 5.3 意大利面炊具温度校准用于确保正在测试的意大利面炊具在指定温度下工作。温度校准也可用于评估和校准节温器控制旋钮。 5.4 预热能量和时间对于食品服务运营商管理能源需求和估计预热面食炊具所需的时间非常有用。 5.5 空闲/煨能量率和先导能量率可用于估计非烹饪期间的能量消耗。 5.6 食品服务运营商利用生产能力选择符合其特定食品产量要求的面食烹饪器。

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 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.