1.1 本试验方法评估软冰淇淋和奶昔冷冻机的能耗和性能。食品服务运营商可以使用此测试来评估和选择合适的软服务或摇动冷冻柜，并了解其能耗和生产能力。 1.2 本试验方法适用于以下类型的软质冷冻柜和摇式冷冻柜:（其中任何一种冷冻柜可能有也可能没有用于液体混合的储液罐）。这些测试方法包括常规和热处理冷冻机。该装置可能包括用于冷冻产品和新鲜混合物的单独制冷系统，可以是风冷或水冷的。 1.3 软质冷冻柜将进行以下测试（如适用）: 1.3.1 最大功率输入或最大电流消耗， 1.3.2 初始冻结能耗和持续时间， 1.3.3 能耗大， 1.3.4 生产能力， 1.3.5 超限， 1.3.6 影响性能， 1.3.7 怠速能量率，以及 1.3.8 热处理循环能耗（如适用）。 1.4 以英寸-磅单位表示的值应被视为标准值。括号中给出的值是对国际单位制的数学转换，仅供参考，不被视为标准值。 1.5 本标准并不旨在解决与其使用相关的所有安全问题（如果有的话）。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 冷冻能耗和持续时间可用于确定冷冻柜在装载混合物时准备就绪所需的时间和能量。 5.2 最小分配间隔的确定用于确定在高能耗和生产能力测试期间分配产品的速率( 10.5 ). 在此测试中测量超限对于确定每小时加仑的生产能力额定值至关重要。 5.3 操作员在选择软服务冷冻柜时，可以使用高能耗来确定峰值使用期间的能耗。在此测试中测量超限对于确定每小时加仑的生产能力额定值至关重要。 5.4 操作员可以使用生产能力来选择满足其生产要求的软服务或摇动冷冻柜。在此测试中测量超限对于确定每小时加仑的生产能力额定值至关重要。 5.5 冲击拉伸用于确定可使用质量产品的峰值速率（如 10.2.5 )可以从软饮料或冷冻柜中取出。 5.6 闲置能量率是软质冷冻柜在稳定准备状态下能量性能的精确指标- 以满足操作条件。该信息使餐饮服务运营商在选择软服务或摇动设备时能够考虑能源性能。 5.7 待机（夜间模式）能量率是软服务或摇动冷冻柜在模拟夜间操作条件下能量性能的精确指标。该信息使餐饮服务运营商在选择软服务或摇动设备时能够考虑能源性能（如适用）。 5.8 热处理循环能耗是软服务或冷冻柜在热处理循环中运行时能量性能的精确指标。如果适用，操作员可以使用这些信息来考虑使用热处理循环的能量需求。

1.1 This test method evaluates the energy consumption and performance of soft serve ice cream and shake freezers. The food service operator can use this test to evaluate and select an appropriate soft serve or shake freezer and understand its energy consumption and production capabilities. 1.2 This test method applies to the following types of soft serve and shake freezers: (any of which may or may not have a reservoir for liquid mix). Included in these test methods are conventional and heat-treatment freezers. The unit may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled. 1.3 The soft serve/shake freezers will be tested for the following (where applicable): 1.3.1 Maximum power input, or maximum current draw, 1.3.2 Initial freeze-down energy consumption and duration, 1.3.3 Heavy-use energy consumption, 1.3.4 Production capacity, 1.3.5 Overrun, 1.3.6 Impact performance, 1.3.7 Idle energy rate, and 1.3.8 Heat treat cycle energy consumption (if applicable). 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 freeze-down energy consumption and duration can be used to determine time and energy required for a freezer to be ready to serve when loaded with mix. 5.2 The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed during the Heavy-Use Energy Consumption and Production Capacity Test ( 10.5 ). Measuring overrun during this test is critical to determining production capacity rating in gallons per hour. 5.3 Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage when selecting a soft-serve freezer. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour. 5.4 Production capacity can be used by an operator in selecting a soft-serve or shake freezer that meets their production requirements. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour. 5.5 Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.5 ) can be dispensed from a soft-serve or shake freezer. 5.6 Idle energy rate is a precise indicator of a soft serve freezer’s energy performance under a stabilized ready-to-serve operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment. 5.7 Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake freezer’s energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment, if applicable. 5.8 Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake freezer’s energy performance when operated in a heat treatment cycle. This information can be used by an operator to consider the energy requirement of using a heat treat cycle, if applicable.