1.1 该测试方法评估了retherm烤箱的能耗和烹饪性能。餐饮服务运营商可以使用此评估来选择retherm烤箱并了解其能耗。 1.2 本试验方法适用于燃气和电动加热炉。 1.3 retherm烘箱可根据以下方面进行评估（如适用）: 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 空闲能量率( 10.4 ), 1.3.4 先导能量率（如适用）( 10.5 )，和 1.3.5 烹饪能量率、生产能力、烹饪能量效率( 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- 能量输入率用于在进一步测试之前确认retherm烘箱运行正常。 5.2 预热能耗和时间- 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retherm烤箱准备运行的速度。 5.3 空闲能量率- 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。 5.4 生产能力- 生产能力信息可以帮助最终用户更好地了解用于烹饪典型食品的retherm烤箱的生产能力，这有助于指定适当的设备尺寸和数量。 如果需要使用指定测试食品以外的食品获得生产信息，则可以调整并应用测试方法。 5.5 烹饪能效- 该测试提供了烹饪重负荷时烤箱能效的测量方法。

1.1 This test method evaluates the energy consumption and cooking performance of retherm ovens. The food service operator can use this evaluation to select a retherm oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric retherm ovens. 1.3 The retherm oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate ( 10.2 ), 1.3.2 Preheat energy consumption and time ( 10.3 ), 1.3.3 Idle energy rate ( 10.4 ), 1.3.4 Pilot energy rate (if applicable) ( 10.5 ), and 1.3.5 Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency ( 10.7 ). 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 Energy Input Rate— Energy input rate is used to confirm that the retherm oven is operating properly prior to further testing. 5.2 Preheat Energy Consumption and Time— Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the retherm oven can be ready for operation. 5.3 Idle Energy Rate— Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. 5.4 Production Capacity— Production capacity information can help an end user to better understand the production capabilities of a retherm oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied. 5.5 Cooking Energy Efficiency— This test provides a measure of the oven's energy efficiency while heavy loads are being cooked.