1.1 本试验方法涵盖了商用辐射式露台加热器的加热性能和能耗。餐饮服务运营商可以使用此评估来选择商业露台加热器，并了解其能量性能和有效加热面积。 1.2 本试验方法适用于商用燃气和电辐射露台加热器。 1.3 可以从以下方面评估露台加热器: 1.3.1 能量输入率( 10.2 ), 1.3.2 预热能耗和时间( 10.3 ), 1.3.3 温度分布( 10.4 )，和 1.3.4 有效加热面积( 10.4 ). 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在进一步测试之前确认露台加热器工作正常。 5.2 预热能量和时间有助于餐饮服务运营商管理能源需求，并了解露台加热器准备运行的速度。 5.3 操作员和设计师可以使用露台加热器的温度分布来确定露台加热系统的最有效布局。 5.4 操作员可以使用有效加热区域来选择满足其加热需求的露台加热器。

1.1 This test method covers the heating performance and energy consumption of commercial radiant patio heaters. The food service operator can use this evaluation to select a commercial patio heater and understand its energy performance and effective heated area. 1.2 This test method is applicable to commercial gas and electric radiant patio heaters. 1.3 The patio heater can be evaluated with respect to the following: 1.3.1 Energy input rate ( 10.2 ), 1.3.2 Preheat energy consumption and time ( 10.3 ), 1.3.3 Temperature distribution ( 10.4 ), and 1.3.4 Effective heated area ( 10.4 ). 1.4 The values stated in inch-pound units are to be regarded as the standard. The values 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 patio heater is operating properly prior to further testing. 5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the patio heater can be ready for operation. 5.3 The temperature distribution of a patio heater can be used by operators and designers to determine the most effective layout for a patio heating system. 5.4 The effective heated area can be used by operators to choose a patio heater that meets their heating needs.