1.1 本试验方法评估压力式和釜式油炸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油炸锅，并了解其能效和生产能力。 1.2 本试验方法适用于落地式天然气和电动压力油炸锅。 1.3 油炸锅可根据以下方面进行评估: 1.3.1 能量输入率( 10.2 ), 1.3.2 预热能量和时间( 10.4 ), 1.3.3 空闲能量率( 10.5 ), 1.3.4 先导能量率( 10.6 ，如适用）， 1.3.5 烹饪能量率和效率( 10.9 )，和 1.3.6 生产能力( 10.9 ). 1.4 以英寸-磅为单位的数值应视为标准值。括号中给出的国际单位仅供参考。 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确认被测油炸锅按照其铭牌额定值运行。 5.2 油炸锅温度校准用于确保被测油炸锅在规定温度下运行。温度校准也可用于评估和校准节温器控制旋钮。 5.3 预热能量和时间可供食品服务运营商用于管理其餐厅的能源需求，并估计预热煎锅所需的时间。 5.4 空闲能量率和导频能量率可用于估计非调焦期间的能量消耗。 5.5 预热能量、空闲能量率、试点能量率和重载烹饪能量率可用于估计实际餐饮服务操作中的油炸锅能耗。 5.6 烹饪能效是对不同负载情况下油炸锅效率的直接测量。这些信息可供食品服务运营商用于选择油炸锅，以及管理餐厅的能源需求。 5.7 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 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 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.