1.1 本试验方法包括评估未充分燃烧的肉鸡的能耗和烹饪性能。食品服务运营商可以使用此评估来选择未充分燃烧的肉鸡，并了解其能量性能。 1.2 本试验方法适用于燃气和电力欠燃肉鸡。 1.3 未充分燃烧的肉鸡可根据以下方面进行评估（如适用）: 1.3.1 能量输入率（参见 10.2 ), 1.3.2 整个烘烤区域的温度分布（参见 10.3 ), 1.3.3 预热能量和时间（参见 10.5 ), 1.3.4 先导能量率（如适用）（参见 10.6 ), 1.3.5 烹饪能量率（参见 10.7 )，和 1.3.6 烹饪能效和生产能力（见 10.8 ). 1.4 以英寸-磅为单位的数值应视为标准值。括号中给出的值是到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未充分燃烧的肉鸡运行正常。 5.2 烤制区的温度分布可供食品服务运营商用于选择具有所需温度梯度的欠火肉鸡。 5.3 预热能量和时间有助于食品服务运营商管理能源需求，并了解未充分燃烧的肉鸡可以多快准备好运行。 5.4 烹饪能效是各种负荷条件下欠烧肉鸡能量性能的精确指标。该信息使食品服务运营商在选择未充分燃烧的肉鸡时能够考虑能量性能。 5.5 生产能力允许食品服务运营商选择满足其食品产量要求的未充分燃烧的肉鸡。

1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance. 1.2 This test method is applicable to gas and electric underfired broilers. 1.3 The underfired broiler can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (see 10.2 ), 1.3.2 Temperature distribution across the broiling area (see 10.3 ), 1.3.3 Preheat energy and time (see 10.5 ), 1.3.4 Pilot energy rate, if applicable (see 10.6 ), 1.3.5 Cooking energy rate (see 10.7 ), and 1.3.6 Cooking energy efficiency and production capacity (see 10.8 ). 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 energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing. 5.2 Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients. 5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation. 5.4 Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler. 5.5 Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.