1.1 该测试方法评估了快速烹饪炉的能耗和烹饪性能。餐饮服务运营商可以使用此评估来选择快速烹饪炉，并了解其能耗。 1.2 本试验方法适用于燃气和电动快速烹饪炉。 1.3 快速烹饪炉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 预热能耗和时间（参见 10.3 ), 1.3.3 空闲能量率（参见 10.4 ), 1.3.4 先导能量率（如适用）（参见 10.5 )，和 1.3.5 烹饪能效、烹饪能量率和生产能力（参见 10.6 ). 1.4 以英寸-磅为单位的数值应视为标准值。本标准不包括其他计量单位。 1.5 本试验方法可能涉及危险材料、操作和设备。本试验方法并非旨在解决与其使用相关的所有安全问题（如有）。本试验方法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（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快速烹饪炉运行正常。 5.2 预热能量和时间有助于食品服务运营商管理电力需求，并了解快速烹饪炉的运行速度。 5.3 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 烹饪能效是烹饪典型食品时快速烹饪炉能量性能的精确指标。如果需要使用指定测试食品以外的食品获得能量性能信息，则可以调整并应用测试方法。能源性能信息允许最终用户更好地了解快速烹饪炉的操作特性。 5.5 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快速烹饪炉的生产能力，这有助于指定设备的适当尺寸和数量。 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。

1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric rapid cook ovens. 1.3 The rapid cook oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (see 10.2 ), 1.3.2 Preheat energy consumption and time (see 10.3 ), 1.3.3 Idle energy rate (see 10.4 ), 1.3.4 Pilot energy rate (if applicable) (see 10.5 ), and 1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see 10.6 ). 1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard. 1.5 This test method may involve hazardous materials, operations, and equipment. This test method 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 test method 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 rapid cook oven is operating properly prior to further testing. 5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the rapid cook oven can be ready for operation. 5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. 5.4 Cooking-energy efficiency is a precise indicator of a rapid cook oven's energy performance while cooking a typical food product. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a rapid cook oven. 5.5 Production capacity information can help an end user to better understand the production capabilities of a rapid cook 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.