1.1 本试验方法评估烹饪和保温烤箱的能耗和烹饪性能。餐饮服务运营商可以使用此评估来选择一个烹饪和保温烤箱，并了解其能耗。 1.2 本试验方法适用于燃气和电动烹饪保温炉。 1.3 可根据以下方面（如适用）评估烹饪和保温烤箱: 1.3.1 能量输入率( 10.2 ). 1.3.2 预热能耗和时间( 10.3 ). 1.3.3 空闲能量率( 10.4 ). 1.3.4 先导能量率（如适用）( 10.5 ). 1.3.5 烹饪能量率和生产能力( 10.7 ). 1.3.6 保持能量率、能量利用系数和产品产量( 10.7 ). 1.4 以英寸-磅为单位的数值应视为标准值。括号中给出的国际单位仅供参考。 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 能量输入率测试用于在进一步测试之前确认烹饪和保温烤箱运行正常。 5.2 预热能量和时间有助于食品服务运营商管理电力需求，并了解烹饪和保温烤箱准备运行的速度。 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 能量利用系数是在各种负载条件下烹饪和保存典型食品时，烹饪和保存烤箱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。能源性能信息使最终用户能够更好地了解烹饪和保温烤箱的操作特性。 5.5 生产能力信息可以帮助最终用户更好地了解厨师的生产能力- 拿着烤箱，因为它是用来烹饪典型的食品，这可以帮助指定适当的大小和数量的设备。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。 5.6 保温能量率可用于确定在烹饪和保温烤箱中保温熟产品的成本。 5.7 食品服务运营商可以使用产品产量来比较一个厨师和另一个烤箱的相对产品产量。此外，食品服务运营商可以使用保温过程中的产品收缩率来评估烹饪和保温烤箱在保温熟产品时的性能。

1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food service operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric cook-and-hold ovens. 1.3 The cook-and-hold oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate ( 10.2 ). 1.3.2 Preheat energy consumption and time ( 10.3 ). 1.3.3 Idle energy rate ( 10.4 ). 1.3.4 Pilot energy rate (if applicable) ( 10.5 ). 1.3.5 Cooking energy rate, and production capacity ( 10.7 ). 1.3.6 Holding energy rate, energy utilization factor, and product yield ( 10.7 ). 1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 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 is used to confirm that the cook-and-hold 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 cook-and-hold 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 Energy utilization factor is a precise indicator of a cook-and-hold oven’s energy performance while cooking and holding 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 cook-and-hold oven. 5.5 Production capacity information can help an end user to better understand the production capabilities of a cook-and-hold 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. 5.6 Holding energy rate may be used to determine the cost of holding cooked product in the cook-and-hold oven. 5.7 Product yield may be used by the food service operator to compare relative product output from one cook-and-hold oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the cook-and-hold oven’s performance when holding cooked product.