1.1 这些测试方法评估了蒸汽炊具的能耗和烹饪性能。食品服务运营商可以利用这一评估来选择蒸汽锅并了解其能耗。 1.2 这些试验方法适用于以下蒸汽锅:高压、低压、无压和真空蒸汽锅（规范 F1217美元 A级、B级、C级和D级）；对流和非对流蒸汽炊具；带独立燃气、电动或蒸汽盘管蒸汽发生器的蒸汽锅，以及直接连接到外部饮用蒸汽源的蒸汽锅（规范 F1217美元 样式i、ii、iii和iv）。蒸汽炊具将进行以下测试（如适用）: 1.2.1、 最大能量输入率（参见 10.2 )。 1. 2.2 预热能耗和持续时间（参见 10.3 )。 1.2.3 怠速能量率（参见 10.5 )。 1.2.4 引燃能量率（参见 10.6 )。 1.2.5 冷冻绿豌豆烹饪能效（见 10.8 )。 1.2.6 冷冻青豆生产能力（见 10.8 )。 1.2.7 全土豆烹饪能效（见 10.9 )。 1.2.8 全马铃薯生产能力（见 10.9 )。 1.2.9 用水量（见 10.7 ， 10.9 和 10.10 )。 1.2.10条 凝结水温度（参见 10.8 和 10.9 )。 1.2.11条 烹饪均匀性（参见 10.11 )。 1.3 以英寸磅为单位的数值应视为标准。括号中给出的国际单位制仅供参考。 1.4 本标准可能涉及危险材料、操作和设备。它没有解决与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。 1.5 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 最大能量输入率测试用于确认蒸汽锅在制造商的额定输入下运行。该测试还将表明电源、供气压力或蒸汽供应流量或压力存在任何问题。 5.2 预热能量和持续时间对于食品服务运营商管理电力需求和了解蒸汽锅的运行速度非常有用。 5.3 空闲能量率和导频能量率可以用于估计能量消耗。 5.4 绿豌豆烹饪能效是在各种负载条件下烹饪冷冻产品时蒸汽锅能量性能的指标。这允许食品服务运营商在选择蒸汽炊具时考虑能源成本。 5.5 当烹饪需要长烹饪时间的食物（例如，土豆、豆类、大米、千层面或砂锅重新加热）时，土豆烹饪能效是蒸汽锅能源性能的指标。该测试证明了在这种烹饪活动中，压力蒸汽锅和无压力蒸汽锅在能效方面的差异。 这些信息可以帮助食品服务运营商从能源性能的角度评估选择哪种类型的蒸笼（压力模式与无压力模式与双压力模式）。 5.6 食品服务运营商可以利用青豆生产能力和土豆生产能力来选择符合其特定食品产量要求的蒸汽锅。 5.7 水消耗特性对于估计与设备操作相关的水和污水处理成本是有用的。 5.8 冷凝水温度测量有助于验证温度是否超过区域建筑规范限制。 5.9 烹饪均匀性提供了关于蒸笼在整个蒸笼隔间内以相同速率烹饪食物的能力的信息。

1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption. 1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable): 1.2.1 Maximum energy input rate (see 10.2 ). 1.2.2 Preheat energy consumption and duration (see 10.3 ). 1.2.3 Idle energy rate (see 10.5 ). 1.2.4 Pilot energy rate (see 10.6 ). 1.2.5 Frozen green pea cooking energy efficiency (see 10.8 ). 1.2.6 Frozen green pea production capacity (see 10.8 ). 1.2.7 Whole potato cooking energy efficiency (see 10.9 ). 1.2.8 Whole potato production capacity (see 10.9 ). 1.2.9 Water consumption (see 10.7 , 10.9 , and 10.10 ). 1.2.10 Condensate temperature (see 10.8 and 10.9 ). 1.2.11 Cooking uniformity (see 10.11 ). 1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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. 1.5 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 maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. 5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quickly the steam cooker can be ready for operation. 5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption. 5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker. 5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective. 5.6 Green pea production capacity and potato production capacity can be used by food service operators to choose a steam cooker to match their particular food output requirements. 5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation. 5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits. 5.9 Cooking uniformity provides information regarding the steamer’s ability to cook food at the same rate throughout the steamer’s compartment.