1.1 本试验方法包括对传送带烤箱的能耗和烹饪性能的评估。餐饮服务运营商可以使用此评估来选择传送带烤箱并了解其能耗。 1.2 本试验方法适用于燃气和电动输送炉。 1.3 输送机烘箱可根据以下方面进行评估（如适用）: 1.3.1 能量输入率和恒温器校准（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 烹饪能效和生产能力（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 能量输入率测试和恒温器校准用于在进一步测试之前确认输送机烘箱运行正常，并确保在相同温度下确定所有测试结果。 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，并了解传送带烤箱准备运行的速度。 5.3 空闲能量率- 该测试提供了在典型烹饪温度设置下，非烹饪期间的空烤箱能耗和先导能量的测量。它还提供了影响其能耗的烘箱设计组件（例如，绝缘、门密封和燃烧效率）的综合效率指标。 5.4 烹饪能效- 在各种负载条件下烹饪典型食品时，传送带烤箱能量性能的精确指示器。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传送带烤箱的操作特性。 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传送带烤箱的生产能力，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 covers an evaluation of the energy consumption and cooking performance of conveyor ovens. The food service operator can use this evaluation to select a conveyor oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric conveyor ovens. 1.3 The conveyor oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate and thermostat calibration (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 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 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 and thermostat calibration are used to confirm that the conveyor oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature. 5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor oven can be ready for operation. 5.3 Idle Energy Rate— This test provides a measure of an empty oven’s energy consumption and pilot energy during noncooking periods, at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven’s design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption. 5.4 Cooking Energy Efficiency— A precise indicator of conveyor oven energy performance while cooking a typical food product under various loading conditions. 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 conveyor oven. 5.5 Production capacity information can help an end user to better understand the production capabilities of a conveyor 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.