1.1 该测试方法评估了煎锅的能耗和烹饪性能。食品服务运营商可以使用此评估来选择煎锅，并了解其能效和生产能力。 1.2 本试验方法适用于恒温控制的单源（底部）气体和电网。 1.3 可以根据以下内容（如适用）评估烤架: 1.3.1 能量输入率( 10.2 ), 1.3.2 整个烹饪表面的温度均匀性和恒温器的准确性( 10.3 ), 1.3.3 预热能量和时间( 10.4 ), 1.3.4 空闲能量率( 10.5 ), 1.3.5 先导能量率( 10.6 ), 1.3.6 烹饪能量率和效率( 10.7 )，和 1.3.7 生产能力和烹饪表面温度恢复时间( 10.7 ). 1.4 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。 1.5 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。 1.6 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》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 能量输入率测试用于在进一步测试之前确认烤架运行正常。 5.2 烹饪表面的温度均匀性由食品服务运营商用于选择提供均匀温度分布的煎锅。 5.3 预热能量和时间有助于食品服务运营商管理电力需求，并了解煎锅准备运行的速度。 5.4 空闲能量率和引导能量率可用于估计非烹饪期间的能量消耗。 5.5 烹饪能效是各种负荷条件下煎锅能量性能的精确指标。这些信息使食品服务运营商在选择煎锅时能够考虑能源性能。 5.6 食品服务运营商利用生产能力选择符合其食品产量要求的煎锅。

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 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.