1.1 本测试方法涵盖了炉灶的能耗和烹饪性能评估。应用它的结果可以被食品服务经营者用来选择炉灶并了解其能量消耗和性能。 1.2 本试验方法适用于用于烘焙食品的通用内置炉灶顶部商用烤箱。它不适用于没有内置炉灶面的烤箱。 1.3 本试验方法旨在适用于在干式加热模式下接近额定输入运行的炉灶，循环风扇以其最大速度运行（如适用）。 1.4 在本测试方法中，烤箱的能耗和烹饪性能特别针对以下方面进行了评估: 1.4.1 恒温器校准（ 10.2 ), 1.4.2 能量输入率和预热能量消耗和时间（ 10.3 ), 1.4.3 先导能量率（如适用）（ 10.4 ), 1.4.4 闲置能量率（ 10.5 ), 1.4.5 烹饪能源效率和生产能力（ 10.6 ), 1.5 以英寸-磅单位表示的值应被视为标准。括号中给出的值仅供参考。 1.6 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。 1.7 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》中确立的国际公认的标准化原则制定的。======意义和用途====== 5.1 温控器校准- 进行该测试是为了确保所有测试结果都是在相同的散装炉腔空气温度下确定的。 5.1.1 以下测试的结果可以被操作者用于基于其能量消耗性能或其烹饪性能来选择炉灶。此外，结果允许操作员了解烤箱的能耗。 5.2 能量输入率- 该测试用于确认测试烘箱的额定输入，并确保其在所有测试期间正常运行。 5.3 风机和控制能量率- 该测试的信息可用于估计运行煤气炉所需的电力成本。该成本可以添加到消耗的气体成本中，以估计操作烤箱所需的总能量成本。5.4 先导能量率- 该测试提供了燃气灶在燃烧器未打开期间的能耗率的测量。 5.5 预热能耗和时间- 该测试提供了将烘箱腔从环境温度预热到恒温器设定点温度所需的时间和能量的测量。 5.6 闲置能量率- 该测试提供了在典型烹饪温度设置下空烤箱的能量消耗的测量。它还提供了影响其能耗的烤箱设计组件（例如，隔热、门密封和燃烧效率）的综合有效性的指标。 5.7 烹饪能效- 该测试提供了在烹饪大量标准食品时烤箱能量效率的量度。 5.8 产能- 该测试提供的信息允许操作员选择符合食物输出要求的烤箱。

1.1 This test method covers the energy consumption and cooking performance evaluation of range ovens. The results of applying it can be used by the food service operator to select a range oven and to understand its energy consumption and performance. 1.2 This test method applies to general purpose, built-in range top commercial ovens used for baking food products. It is not applicable to ovens without a built-in range top. 1.3 This test method is intended to be applied to range ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed if applicable. 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 ), 1.5 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 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 range 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.