1.1 这些测试方法涵盖了炉灶面的能耗和烹饪性能。食品服务运营商可以使用此评估来选择炉灶面并了解其能耗。 1.2 这些测试方法适用于燃气灶和电灶，包括分立燃烧器和元件以及热灶。 1.3 范围顶部可根据以下内容进行评估（如适用）: 1.3.1 能量输入率（见 10.2 )，和 1.3.2 试点能耗（见 10.3 ). 1.3.3 在最小和最大控制设置下加热温度响应和温度均匀性（参见 10.4 ), 1.3.4 烹饪能源效率和生产能力（参见 10.5 )，和 1.3.5 Simmer能耗率（可选，参见 10.6 ). 1.4 以英寸-磅单位表示的值应视为标准值。括号中给出的值是对SI单位的数学转换，仅供参考，不被视为标准值。 1.5 本标准并不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《国际标准、指南和建议制定原则决定》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确认测试范围顶部在制造商的额定输入下运行。该测试还将显示电源或气体工作压力的任何问题。 5.2 烹饪单元的传热特性可以通过测量钢板的温度均匀性来模拟。 5.3 食品服务运营商可以使用闲置能源率和试点能源消耗来估计非烹饪期间的能源消耗。 5.4 加热能量效率是在全能量输入速率下的量程上限效率的直接测量，而焖煮能量是在保持操作温度的同时的量程上限的测量。这些数据可供食品服务运营商用于选择炉灶面，以及管理餐厅的能源需求。 注1: PG&E食品服务技术中心已确定，烹饪能量效率不会因不同的投入率而发生显著变化。如果在较低的输入速率下需要精确的效率计算，则全输入速率测试程序对所有输入速率（即小于全输入）都有效。 5.5 生产率和生产能力可用于估计食物准备所需的时间，并作为衡量范围最大能力的指标。这有助于食品服务运营商根据特定的食品产量要求匹配范围上限。

1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption. 1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops. 1.3 The range top can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (see 10.2 ), and 1.3.2 Pilot energy consumption (see 10.3 ). 1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4 ), 1.3.4 Cooking energy efficiency and production capacity (see 10.5 ), and 1.3.5 Simmer energy consumption rate (optional, see 10.6 ). 1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.5 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 range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure. 5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate. 5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods. 5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands. Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input). 5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.