1.1 该测试方法评估了架式烤箱的能耗和烘焙性能。食品服务运营商可以使用此评估来选择一个机架式烤箱，并了解其能源性能。 1.2 本试验方法适用于恒温控制、燃气和电动机架式烤箱。 1.3 可根据以下内容（如适用）对架式烤箱进行评估: 1.3.1 能量输入率( 10.2 )， 1.3.2 恒温器校准( 10.3 )， 1.3.3 预热能量和时间( 10.4 )， 1.3.4 空闲能量率( 10.5 )， 1.3.5 引燃能量率（如适用）( 10.6 )， 1.3.6 白皮蛋糕褐变( 10.7 )和 1.3.7 蒸汽性能( 10.8 )和 1.3.8 烘焙能源效率和生产能力( 10.9 )。 1.4 以英寸磅为单位的数值应视为标准。 1.5 该试验方法可能涉及危险材料、操作和设备。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。 1.6 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 能量输入率和恒温器校准测试用于在进一步测试之前确认机架式烤箱运行正常。 5.2 预热能量和时间有助于食品服务运营商管理能量需求，并了解机架式烤箱的运行速度。 5.3 食品服务运营商可以使用空闲能量率和引导能量率来估计非烘焙期间的能量消耗。 5.4 操作人员可以利用烤箱的褐变和烘焙均匀性来选择一个能均匀烘焙各种产品的烤箱。 5.5 蒸汽性能对于对烤箱在烘焙周期中持续产生蒸汽的能力感兴趣的食品服务运营商来说是有用的。 5.6 烘烤能量效率是机架式烤箱在各种负载条件下能量性能的精确指标。这些信息使食品服务运营商能够在选择机架式烤箱时考虑能源性能。 5.7 食品服务运营商利用生产能力选择符合其食品产量要求的机架式烤箱。

1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance. 1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens. 1.3 The rack oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate ( 10.2 ), 1.3.2 Thermostat calibration ( 10.3 ), 1.3.3 Preheat energy and time ( 10.4 ), 1.3.4 Idle energy rate ( 10.5 ), 1.3.5 Pilot energy rate, if applicable ( 10.6 ), 1.3.6 White sheet cake browning ( 10.7 ), and 1.3.7 Steam performance ( 10.8 ), and 1.3.8 Baking energy efficiency and production capacity ( 10.9 ). 1.4 The values stated in inch-pound units are to be regarded as standard. 1.5 This test method may involve hazardous materials, operations, and equipment. 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 and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing. 5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation. 5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods. 5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly. 5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle. 5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven. 5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.