F26 - Food Service Equipment

SIGNIFICANCE AND USE
5.1 Fan Energy—This standard practice determines the fan energy requirements for a constant speed and demand controlled kitchen ventilation system and estimates the savings. It can be used to compare systems' fan savings potential.  
5.2 Heating and Cooling Energy—This standard practice determines the heating and cooling energy requirements for a constant speed and demand controlled kitchen ventilation system and estimates the savings. It can be used to compare systems' heating and cooling savings potential.
SCOPE
1.1 This practice determines the energy savings potential of Commercial Kitchen Demand Control Ventilation (CKDCV) systems by outlining a procedure to measure system performance.  
1.1.1 Fan energy savings potential of a Commercial Kitchen Demand Control Ventilation system will be determined.  
1.1.2 Thermal energy savings potential of a Commercial Kitchen Demand Control Ventilation system will be determined.  
1.2 This Standard Practice applies to commercial kitchen exhaust and supply demand control ventilation system in the following foodservice establishments: Casino hotel foodservice facilities, commercial cafeterias, full service restaurant, hotel foodservice facility, quick service restaurant, school cafeteria, supermarket, health care foodservice facility. See Appendix X1 for descriptions of facilities.  
1.3 This CKDCV field test protocol does not apply to other demand control ventilation applications such as building heating, ventilation, and air-conditioning (HVAC) applications or laboratory applications.  
1.4 Units—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 conveyor toaster 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 conveyor toaster 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. In addition, a power saving mode (if applicable) will demonstrate energy savings during idle periods.  
5.4 Production capacity information can help an end user to better understand the production capabilities of a conveyor toaster 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption.  
1.2 This test method is applicable to gas and electric conveyor toasters.  
1.3 The conveyor toaster can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and preheat temperature profile (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 (10.8), and  
1.3.6 Production capacity (10.8).  
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 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.
SCOPE
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 Organiza...

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the water-bath rethermalizer under test is operating in accordance with its nameplate rating.  
5.2 The water-bath rethermalizer temperature calibration is used to ensure that the water-bath rethermalizer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands, and to estimate the amount of time required for preheating a water-bath rethermalizer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-rethermalizing periods.  
5.5 Production capacity is used by food service operators to choose a water-bath rethermalizer that matches their particular food output requirements.  
5.6 Retherm-energy efficiency is a precise indicator of the water bath rethermalizer’s energy performance under full-load condition. This information enables the operator to consider energy performance when selecting a water-bath rethermalizer.
SCOPE
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity.  
1.2 This test method is applicable to floor and countertop model gas and electric units.  
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy consumption, time, and rate (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Retherm energy rate (10.8),  
1.3.6 Production capacity (10.8), and  
1.3.7 Retherm-energy efficiency (10.8).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath rethermalizer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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.
SCOPE
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.

ABSTRACT
This specification covers design and construction, physical properties, and performance requirements for cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs. Testing methods include temperature control accuracy test, dry pan test, minimum load detection test, operating power test, and induction cooktop efficiency test.
SCOPE
1.1 This specification covers cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.  
1.3 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.  
1.4 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.

ABSTRACT
This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table. Food cutters shall be of the following types, sizes, and classes: Types I and II; Sizes 1 and 2; and Classes A and B. Test methods shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial electric food cutters with a rotating shallow bowl to carry food products through a set of rotating vertical knives that are on an axis perpendicular to the radii of the bowl. The food cutter can be for counter or table mounting, furnished with or without a table.  
1.2 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.  
1.3 The following precautionary caveat pertains only to the test method portion, Section 10, of this specification: 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.  
1.4 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.

ABSTRACT
This specification covers the material, design, and performance requirements associated with the construction of non-tilting (Type I) and tilting (Type II) jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. The kettles shall be available in four styles as follows: Style 1—floor mounted, pedestal; Style 2—floor mounted, with legs; Style 3—wall mounted; and Style 4—cabinetized. The kettles shall be classified into the following classes: Class A—directly connected to an external heat source; Class B—self-contained, gas-fired steam generator; and Class C—self-contained, electric steam generator. They shall also be grouped into three Grades according to maximum working pressure rating, and ten sizes according to capacity. The products shall be evaluated for their conformance with capacity, heating time, and energy utilization requirements.
SCOPE
1.1 This specification covers jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. This specification does not cover equipment used by food processors who normally package the food that they cook.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.3 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.  
1.4 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.

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments.  
1.2 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.  
1.3 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.  
1.4 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.

ABSTRACT
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
SCOPE
1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling.  
1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.  
1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.  
1.4 This specification 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.  
1.5 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.

ABSTRACT
This specification covers jacketed kettles using steam as a source of heat for cooking food in commercial and institutional food service establishments. However, it does not cover equipment used by food processors. Covered by this specification are jacketed kettles of various sizes (capacities), grades (Grades 1-3 based on maximum working pressure), styles (Styles 1-5 according to mounting configuration), and classes (Classes A-D based on steam source, whether direct steam or gas-fired or electric steam generator). Kettle and steam jacket shall be manufactured from Type 304, 304L, 316, or 316L corrosion resistant steel. All exterior surfaces of Styles 3-5 kettle stands and bases shall be made of Type 302, 304, 316, or 430 corrosion resistant steel, while those of the kettle mount or support base shall be chrome plated or made of Type 304, 316, or 430 corrosion resistant steel such as for exterior surfaces of console and base of Class B and C kettles. As specified, the kettles shall be provided with the following components: insulation casing, covers and/or operating handles, safety relief valve, swing spout water supply, basket insert, tilt mechanism (hand or crank tilt), kettle mount or support base, control box, safety cut-off, and thermostat. The kettle shall be tested for capacity, heating time, and energy utilization, and shall conform to the requirements specified.
SCOPE
1.1 This specification covers jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. This specification does not cover equipment used by food processors who normally package the food that they cook.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.3 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.  
1.4 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.

ABSTRACT
This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads. Dough dividers and dough divider/rounding machines are classified by type, class, size, and styles: Types I, II, III, and IV; Classes I, II, and III; Sizes 1, 2, and 3; and Styles 1, 2, and 3. Operational test and performance test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers commercial hand operated dough divider machines and semiautomatic and automatic, electrically operated, dough divider and rounding machines with or without interchangeable heads.  
1.2 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.  
1.3 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.  
1.4 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.

ABSTRACT
This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.
SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.  
1.3 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.  
1.4 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.

ABSTRACT
This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food. The microwave ovens are classified by types, sizes, groups, styles, and classes. In terms of types, there are two kinds: Type I is commercial microwave oven and Type II is combination of commercial microwave and convection/radiant heat oven. They can be classified into Size 600, Size 1200, and Size 1800 according to microwave output power. In terms of cavity volume, these ovens can be divided into Group 1, Group 2, Group 3, and Group 4. As for the size of cooking cavity, these microwave ovens may be grouped into Class 1, Class 2, Class 3, and Class 4. They may have two styles: Style 1 which has a dial type timer and Style 2 which has a digital timer and touchpad controls(computer controlled). The material, design, construction, and physical requirements of microwave ovens shall be discussed. The performance requirements of these ovens shall be discussed after evaluating the following: cooking cavity light, interchangeability, microwave rated power output, and operation. The following tests shall be performed: cavity weight load test, microwave rated power output test, commercial microwave oven reliability test, production unit test, operational test, and microwave energy distribution test.
SCOPE
1.1 This specification covers commercial microwave ovens. These ovens use ultrahigh frequency electromagnetic radiation in the approved industrial, scientific, and medical bands to defrost, heat, and cook food.  
1.2 Limitations—This specification does not include all types, sizes, groups, styles, and classes of the commodities indicated by the titles of the specification, or that are commercially available, but is intended to cover the types, sizes, groups, styles, and classes that are suitable for general requirements.  
1.3 Oven Selection And Application—Prior to the use of the classifications given in 4.1, the user agency should ensure they are not restricted by some aspect of the microwave oven design such as a weight or external dimension limitation that would prevent the unrestricted use of the classifications given in 4.1.  
1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only.  
1.6 The following precautionary caveat pertains to the test method portion only, Section 11, of this specification: 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.  
1.7 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.

ABSTRACT
This specification covers commercial food processors intended for bench, table, or floor mounting. Types: type I - this machine shall have a hopper of the continuous, manual-feed type, and type II - this machine shall have a closed-bowl type of hopper. Classes: class 1 - table- or bench-mounted food processor, and class 2 - floor-mounted food processor. Interlock integrity test, plate stopping time test, type I food processor operation tests, type II food processor operation test, motor performance test, power transmission test, and sound level test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers commercial food processors intended for bench, table, or floor mounting.  
1.2 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.  
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 9, of this specification: 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.  
1.4 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.

ABSTRACT
This specification covers vertical electric food mixing machines in a certain size range (as expressed by bowl capacity). These machines shall be adaptable for mixing, whipping, and beating food products. Optional construction features and attachments that enhance the mixing, beating, or whipping capabilities of the machine are also discussed. These machines shall consists of the following parts, equipment, and accessories: electric drive motor, speed selector, beater shaft, power supply, mixing bowls, agitators, bowl lift, bowl support, base, timer, attachment hub, and bowl truck. Optional equipments for these machines may include mixing bowl extension, bowl adapters, splash covers, and table. In order to determine the mixing machines' overall performance, the following tests shall be done: operational test, speed test, power bowl lift test and run-in test.
SCOPE
1.1 This specification covers vertical electric food mixing machines in the size range (as expressed by bowl capacity) from 5 to 140 qt. These machines shall be adaptable for mixing, whipping, and beating food products. This specification does not include special purpose machines that are intended solely for mixing dough.  
1.2 This specification also covers optional construction features and attachments that enhance the mixing, beating, or whipping capabilities of the machine. This specification does not cover ancillary equipment that can be driven by the attachment hub.  
1.3 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.  
1.4 The following precautionary caveat pertains only to the test methods portion, Section 9, of this specification. 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.  
1.5 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.

ABSTRACT
This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for zero- pressure steam cookers, pressure steamers, and combination pressure/pressureless steamers and does not cover steam cooking equipment used by food processors who normally package the food that they cook. Steam cookers covered by this specification are classified by type, grade, class, size, style: Types IA, IB, II, and III; Grades A, B, and C; Classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11; and Sizes a, b, and c. Materials used shall be free from defects, which would affect the performance or maintainability of individual components, or of the overall assembly. Steam cooker shall be delivered assembled and ready for connection to steam, water, or gas piping, and electrical supply, as applicable.
SCOPE
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and institutional food service establishments. This specification can be used for sub-zero-pressure steamers, pressure steamers, combination pressure/pressureless steamers, boilerless steamers, and connectionless steamers, and does not cover steam cooking equipment used by food processors who normally package the food that they cook.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI values given in parentheses are provided for information only.  
1.3 This standard 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.  
1.4 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.
SCOPE
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 Heat Gain to Space—This test method determines the heat gain to the space from a hood/appliance system.
Note 2: To maintain a constant temperature in the conditioned space, this heat gain must be matched by space cooling. The space sensible cooling load, in tons, then equals the heat gain in Btu/h divided by the conversion factor of 12 000 Btu/h (3.412 W) per ton of cooling. Appliance heat gain data can be used for sizing air conditioning systems. Details of load calculation procedures can be found in ASHRAE, see Ref (1) and Ref (2)5. The calculation of associated cooling loads from heat gains to the test space at various flow rates can be used along with other information by heating, ventilation, air conditioning (HVAC), and exhaust system designers to achieve energy-conservative, integrated kitchen ventilation system designs.  
5.2 Parametric Studies:  
5.2.1 This test method also can be used to conduct parametric studies of alternative configurations of hoods, appliances, and replacement air systems. In general, these studies are conducted by holding constant all configuration and operational variables except the variable of interest. This test method, therefore, can be used to evaluate the following:
5.2.1.1 The overall system performance with various appliances, while holding the hood and replacement air system characteristics constant.  
5.2.2 Entire hoods or characteristics of a single hood, such as end panels, can be varied with appliances and replacement air constant.  
5.2.3 Replacement air characteristics, such as makeup air location, direction, and volume, can be varied with constant appliance and hood variables.
SCOPE
1.1 This test method covers the determination of appliance heat gain to space derived from the measurement and calculation of appliance energy consumption, energy exhausted, and energy to food, based on a system energy balance, parametric evaluation of operational or design variations in appliances, hoods, or replacement air configurations.  
1.2 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.  
1.3 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.  
1.4 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 deck 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 deck oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.  
5.4 Cooking energy efficiency is a precise indicator of deck 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 deck oven.  
5.5 Production capacity information can help an end user to better understand the production capabilities of a deck 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric deck ovens.  
1.3 The deck oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (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), or  
1.3.5 Cooking energy efficiency and production capacity (10.6).  
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 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.

ABSTRACT
This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. Convection ovens covered by this specification are classified by type, grade, class, size, style and capacity: Type I, Type II, and Type III; Grade A and Grade B; Class 1, Class 2, Class 3, Class 4, Class 5, Class 6, Class 7, Class 8, Class 9, Class 10, and Class 11; Size a and Size b; and Style i and Style ii. Performance testing and thermostat test shall be performed to conform with the specified requirements.
SCOPE
1.1 This specification covers forced air convection ovens for baking, roasting or rethermalizing which utilize gas or electrical heat sources, or both for cooking food in the commercial and institutional food service establishments. The units may have water and drain connections for adding moisture but do not have a dedicated steam only mode.  
1.2 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.  
1.3 This standard 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.  
1.4 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.

ABSTRACT
This specification covers heavy-duty ranges that use gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Types: type I-electric range top with electric oven; type I-electric range top with gas-fired oven; type I-electric range top with storage base; type II-gas-fired range top with gas-fired oven; type II-gas-fired range top with electric oven; and type II-gas-fired range top with storage base. Electric ovens: electric standard oven and electric convection oven. Power: natural gas, propane, manufactured gas, and other gases. All ranges shall be provided with means to regulate the oven interior temperature and cook top burner heat. Oven thermostat test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers heavy-duty ranges that use gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments.  
1.2 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.  
1.3 This standard 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.  
1.4 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 Threshold of Capture and Containment—This test method describes flow visualization techniques that are used to determine the threshold of capture and containment (C&C) for idle and specified heavy cooking conditions. The threshold of C&C can be used to estimate minimum flow rates for hood/appliance systems.  
5.2 Parametric Studies—This test method also can be used to conduct parametric studies of alternative configurations of hoods, appliances, and replacement air systems. In general, these studies are conducted by holding constant all configuration and operational variables except the variable of interest. This test method, therefore, can be used to evaluate the following:  
5.2.1 The overall system performance with various appliances, while holding the hood and replacement air system characteristics constant.  
5.2.2 Entire hoods or characteristics of a single hood, such as end panels, can be varied with appliances and replacement air constant.  
5.2.3 Replacement air characteristics, such as make-up air location, direction, and volume, can be varied with constant appliance and hood variables.
SCOPE
1.1 Characterization of capture and containment performance of hood, appliance(s), and replacement air system during cooking and non-cooking conditions (idle):  
1.2 Parametric evaluation of operational or design variations in appliances, hoods, or replacement air configurations.  
1.3 The test method to determine heat gain to space from commercial kitchen ventilation/appliance systems has been re-designated as Test Method F2474.  
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 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.
SCOPE
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 Successful kitchen exhaust hood performance requires the complete capture and containment of the effluent plume along the hood’s entire perimeter. Any effluent leakage moving beyond 3 in. from the hood face will be deemed as having escaped from the hood, even if it may appear to be have been drawn back into the hood. If effluent spills from the hood, hot and greasy kitchens may be the result and the cause of the performance failure needs to be determined and corrected. Oftentimes, the exhaust flow rate needs to be increased to achieve proper hood performance for particular field conditions. As a result, the supply air to the kitchen will need to be increased to maintain the air balance. However, drafty room conditions due to incorrectly placed supply diffusers, cross drafts from windows and doors, return and supply at opposite ends of the kitchen, etc. could also severely degrade hood performance. Incorrectly designed supply systems may not be corrected by increasing the exhaust rate and could be corrected in a much more efficient and economical manner, such as by replacing a 4-way diffuser with a 3-way diffuser directed away from the hood. Likewise, if the plume is strongly captured, the hood may be over-exhausting and reducing the exhaust rate could be considered, along with a corresponding reduction of room supply air to maintain the building’s air balance.  
5.2 An appropriate airflow balance ensures adequate replacement air for the necessary exhaust conditions and allows the desired air pressure distribution to be maintained.  
5.3 Negative air pressure in the kitchen with respect to the adjacent indoor spaces ensures that the air flow is from these spaces into the kitchen so that odors and cooking effluent are contained within the kitchen. However, too great a pressure imbalance will severely degrade hood performance by creating a wind tunnel effect. Negative air pressure in the dining area with respect to the outside is usually an indication that the su...
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1.1 This test method can be used to measure and validate successful design, installation and commissioning of commercial kitchen HVAC and makeup air systems for specific installations.  
1.2 This test method field evaluates commercial kitchen ventilation system airflows and pressures.  
1.3 This test method field evaluates visual hood capture and containment performance.  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are for information only.  
1.5 The data generated is specific to the field conditions as installed.  
1.6 This test method may involve hazardous materials, gasses (for example, CO) 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.  
1.7 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.

ABSTRACT
This specification applies to dehydrators intended for removing liquid by evaporation from processed or unprocessed food scraps and limited amounts of cardboard, paper, and biodegradable food service ware. Dehydrators shall be of the following type, size, and options as specified:
SCOPE
1.1 This specification covers dehydrators intended for removing liquid by evaporation from processed or unprocessed food scraps and limited amounts of cardboard, paper, and biodegradable food service ware.  
1.2 The values as stated in inch-pound units are to be regarded as the standard. The values stated in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.3 The following safety hazards caveat pertains only to the test method portion, Section 13, of this specification: 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.  
1.4 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.

ABSTRACT
This specification establishes the material, design, and performance requirements pertinent to the construction of commercial pulping and waterpress assemblies that are intended for grinding food scraps, paper, cardboard, and disposable plastic food-service ware. Unless otherwise specified, materials used to fabricate pulpers and waterpresses may include corrosion-resistant steel and other corrosion-resisting materials, abrasion-resistant cast iron, austenitic gray iron, copper tube, brass pipe, alloy steel, black and galvanized pipe, gaskets and seals, perforated metal, stainless steel pipe, plastic piping and fitting, and austenitic gray iron pipe fitting. Assembled pulpers and waterpresses shall meet operational, electrical, lubrication, finish, and performance requirements, and should function satisfactorily as specified.
SCOPE
1.1 This specification covers commercial pulping and waterpress assemblies intended for grinding of food scraps, paper, cardboard, and disposable plastic food-service ware.  
1.2 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.  
1.3 The following safety hazards caveat pertains only to the test method portion, Section 13, of this specification: 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.  
1.4 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.

ABSTRACT
This specification covers manually fed, motor-driven rotary conveyor type, automatically controlled, commercial pot, pan, and utensil washing machines. The washer shall be of the following type, and class as specified. Motor-driven continuous rotary conveyor: type I - one door (front loading); type II - one or two door (pass-through corner operation); and type III - one or two door (pass-through straight line operation). Style and class: style 1 - steam heated; style 2 - electric heat; class A - injection; and class B - heat exchange coil. The design, construction, and performance requirements of the washing machine are presented in details. The operational test; leakage test; and energy and productivity test shall be performed to meet the requirements prescribed.
SCOPE
1.1 This specification covers manually fed, motor-driven rotary conveyor type, automatically controlled, commercial pot, pan, and utensil washing machines, hereinafter referred to as “the washer.”  
1.2 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.  
1.3 The following precautionary statement pertains only to the test methods portion, Section 9, of this specification: 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.  
1.4 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.

ABSTRACT
This specification covers the material, design, and performance requirements pertinent to the construction of water-driven rotary spray type, stationary rack commercial pot, pan, and utensil washing machines that are manually fed yet automatically controlled to uniformly wash, rinse, and heat-sanitize food preparation utensils. Representative production models of the washers shall pass performance, operation, leakage, and energy and productivity tests, and should function satisfactorily as specified. Certification, product marking, and packaging are also considered.
SCOPE
1.1 This specification covers manually fed, spray-type stationary rack, automatically controlled, water-driven rotary spray commercial pot, pan, and utensil washing machines, herein referred to as “the washer.”  
1.2 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.  
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 9, of this specification. 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.  
1.4 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.

ABSTRACT
This specification covers the requirements for manually fed, motor-driven vertically oscillating arm type, automatically controlled, commercial pot, pan, and utensil washing machine (also referred to as "the washer"). The washer is of one rack capacity (Type I) and is available in either Style A (one door/front loading) or Style B (three door/pass-through with front load door). Heat shall be provided to the washer through steam (Style 1) by injection (Class A) or heat exchange coil (Class B) or through electric means (Style 2). The washer and its components shall be manufactured free of defects. Piping and fittings shall be manufactured from corrosion-resisting material or heat-resisting plastic material. Valves, spray assemblies, and overflow drain shall be manufactured from corrosion-resisting materials. Tank and housing shall be constructed of corrosion-resistant steel. Scrap trays (strainers), access door/s, and legs shall be constructed of corrosion-resistant steel or other corrosion-resisting material. The pump motor shall be mounted on the tank or rigid steel base, with the pump casing being of cast iron or corrosion-resisting material. When specified, a final rinse booster heater and/or detergent feeder may be provided. The washer shall be operated at ambient room temperature. Tests for performance standards and operational compliance as well as for noise level, leakage, energy, and productivity requirements shall be performed and shall conform to the requirements specified.
SCOPE
1.1 This specification covers manually fed, motor-driven vertically oscillating arm type, automatically controlled, commercial pot, pan, and utensil washing machines, hereinafter referred to as “the washer.”  
1.2 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.  
1.3 The following precautionary statement pertains only to the test methods portion, Section 9 of this specification: 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.  
1.4 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 Energy Input Rate—Energy input rate is used to confirm that the retherm oven is operating properly prior to further testing.  
5.2 Preheat Energy Consumption and Time—Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the retherm oven can be ready for operation.  
5.3 Idle Energy Rate—Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Production Capacity—Production capacity information can help an end user to better understand the production capabilities of a retherm 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.  
5.5 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads are being cooked.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of retherm ovens. The food service operator can use this evaluation to select a retherm oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric retherm ovens.  
1.3 The retherm 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), and  
1.3.5 Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency (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 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 is used to confirm that the Chinese range under test is operating at the manufacturer's rated input. This test also indicates any problems with the electric power supply or gas service pressure.  
5.2 The pilot light, where applicable, energy rate can be used by the food service operator to estimate energy consumption during noncooking periods.  
5.3 Heatup energy efficiency is a precise indicator of Chinese range energy performance under full-load conditions. This information enables the food service operator to consider energy performance when selecting a Chinese range.  
5.4 Production capacity is used by food service operators to choose a Chinese range that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance.  
1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.  
1.3 The Chinese range can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Pilot energy rate, if applicable (10.3), and  
1.3.3 Heatup energy efficiency and production capacity (10.5).  
1.4 The values stated in inch-pound units are to be regarded as 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 powered sink 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 powered sink can be ready for operation when filled with cold water.
Note 2: It is typically recommended that powered sinks be filled with hot water prior to use. This test is useful for operations that have a limited supply of domestic hot water and would need to use cold water to fill the sink to capacity.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during standby periods.  
5.4 Washing cycle energy consumption can be used by the food service operator to estimate energy consumption during operating periods.
SCOPE
1.1 This test method evaluates the energy consumption of powered open warewashing sinks. The food service operator can use these tests to evaluate and select a suitable washing device and understand its energy consumption.  
1.2 This test method applies to powered open warewashing sinks (powered sinks) with the following characteristics: a large main water sink with electrically powered water pump(s) and multiple high flow water nozzles. The unit may include gas or electric heaters to maintain water temperature. These powered sinks are designed to run for predetermined cycle duration and accommodate pots and pans of various shapes and sizes as well as cooking utensils. They are intended for stand alone use and require little supervision. The powered sink will be tested for the following (where applicable):  
1.2.1 Maximum energy input rate (10.2),  
1.2.2 Preheat energy consumption and duration (10.3),  
1.2.3 Idle energy rate (10.4),  
1.2.4 Pilot energy rate, if applicable (10.5), and  
1.2.5 Washing cycle energy consumption (10.6).
Note 1: This test method applies only to the powered portion of the unit. Other compartments (sanitizing, rinsing, and so forth) are not evaluated.  
1.3 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.  
1.4 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.  
1.5 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.

ABSTRACT
This specification covers the design and performance requirements pertinent to the construction of electrically operated commercial bread slicing machines. Bread slicing machines are classified into types according to feed mechanism, classes according to knife type, and styles into mountability, as follows: Type I—gravity feed; Type II—mechanical single-loaf feed; and Type III—mechanical multiple-loaf feed; Class I—reciprocating knife; Class II—circular knife; Class III—sickle knife; and Class IV—continuous (band) knife; Style I—countertop or stand mounted; Style 2—floor mounted; and Style 3—portable. Representative production models of the bread slicing machines shall pass operational and performance tests, and should function satisfactorily as specified.
SCOPE
1.1 This specification covers commercial, electrically operated, bread slicing machines.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.3 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.  
1.4 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 conveyor broiler 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 conveyor broiler 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 Temperature uniformity of the broiler cavity may be used by food service operators to understand the heat distribution throughout the broiler cavity and select a conveyor broiler that matches their required temperature characteristics.  
5.5 Cooking energy efficiency is a precise indicator of conveyor broiler 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 broiler.  
5.6 Cooking uniformity of the broiler may be used by food service operates to select a conveyor broiler that provides a uniformly cooked product.  
5.7 Production capacity information can help an end user to better understand the production capabilities of a conveyor broiler 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption.  
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyorized broilers. This test method covers both units with continuously operating conveyors and batch-style units with intermittently operating conveyors.  
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2),  
1.3.2 Preheat energy consumption and time (see 10.3),  
1.3.3 Idle energy rate and temperature uniformity (see 10.4),  
1.3.4 Pilot energy rate (if applicable) (see 10.5), and  
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9).  
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 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 is used to confirm that the deli case is operating properly prior to further testing.  
5.2 Capacity is used by food service operators to choose a deli case that matches their food holding requirements.  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the deli case can be ready for operation.  
5.4 Holding energy rate and idle energy rate can be used by the food service operator to estimate deli case energy consumption.
SCOPE
1.1 This test method evaluates the energy consumption and performance of staff-serve hot deli cases with heated wells located within a fully or partially enclosed heated cavity. The food service operator can use this evaluation to select a staff served hot deli case and understand its energy consumption and performance.  
1.2 This test method is applicable to electric powered, hot deli cases that have been designed for staff service of prepared hot food items that are held in open hotel pans.  
1.3 The deli case can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Holding capacity (10.3),  
1.3.3 Holding temperature calibration (10.3),  
1.3.4 Preheat energy rate, (10.4),  
1.3.5 Idle energy rate (10.5), and  
1.3.6 Holding energy rate (10.6).  
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
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.

ABSTRACT
This specification covers commercial, electrically operated, bun slicing machines. These slicing machines are classified by type, class, size and style. These machines have three types: Type I is electrically operated with single knife, Type II is electrically operated with dual knife, and Type III is a cluster-bun slicing machine, electrically operated with dual knife. They are also designated into three classes: Class I with a fixed chute, Class II with a adjustable chute, and Class III with automatic/conveyor feed. In terms of size, they come in three kinds: Size I (small), Size II (medium), and Size III(large). In terms of style, they can be classified into three kinds: Style I which is counter top or bench-mounted, Style II which is floor-mounted, and Style III which is portable. Bun slicing machines shall be delivered assembled, ready for mounting, connection to electricity, and use as applicable. The bun slicing machine shall be simple to disassemble and reassemble without special tools or equipment. Requirements for power supply, motor, motor controller, and cutting knife shall be discussed. All components and assemblies of the dough divider and rounder shall be free from dirt and other extraneous materials, burrs, slivers, tool and grind marks, dents, and cracks. Castings, molded parts and stampings shall be free of voids, sand pits, blow holes, and sprues. External surfaces shall be free from kinks, dents, and other deformities. Forming and welding shall not cause damage to the metal and shall be done neatly and accurately.
SCOPE
1.1 This specification covers commercial, electrically operated, bun slicing machines.  
1.2 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.  
1.3 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.  
1.4 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 Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply or gas service pressure. The maximum input rate can be useful to food service operators for managing power demand.  
5.2 The capacity test determines the maximum volume of food product the pan can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a braising pan, which is appropriately sized for their operation.  
5.3 Production capacity is used by food service operators to choose a braising pan that matches their food output.  
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.  
5.5 Use the surface temperature uniformity to select a braising pan suitable for griddling applications.  
5.6 Use the pilot energy rate to estimate energy consumption for gas-fired braising pans with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.  
Note 1: Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F1047.  
1.2 This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:  
1.2.1 Maximum energy input rate (10.2).  
1.2.2 Capacity (10.3).  
1.2.3 Heatup energy efficiency and energy rate (10.4).  
1.2.4 Production capacity (10.4).  
1.2.5 Simmer energy rate (10.5).  
1.2.6 Surface temperature uniformity, optional, (10.6).  
1.2.7 Pilot energy rate (10.7).  
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 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.  
1.5 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.

ABSTRACT
This specification covers multiple tank automatic rack-type commercial dishwashing machines. Dishwashing machines shall be of the following types, styles, and classes, as specified: Type I-this machine shall be designed and supplied to accept the feeding of soiled tableware from the right side, when facing the front of the machine; and Type II-this machine shall be designed and supplied to accept the feeding of soiled tableware from the left side, when facing the front of the machine. Style 1 - steam heated; Style 2 - electrically heated; Style 3 - gas-heated; and Style 4 - pre-wash unit. Class A - injectors; Class B - heat exchange coils; Class C - natural gas; and Class D - LP gas. The construction requirements; electrical, steam and gas equipment requirements; lubrication requirements; treatment and painting requirements; and performance requirements are presented in details.
SCOPE
1.1 This specification covers multiple tank automatic rack-type commercial dishwashing machines, including continuous type, oval shaped, with horizontal table conveyor systems.  
1.2 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.  
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 12, of this specification: 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.  
1.4 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 measured energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat-energy consumption and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy and pilot energy rates can be used by food service operators to manage their energy demands.  
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, refer to Test Method F2144.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Cooking energy rate and efficiency (10.8), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.8).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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 fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy- and light-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of large-vat open, deep fat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size C, D, E and F, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity greater than 50 lb (23 kg) or a vat size 18 in. or greater in width. For size A, B, and C and open vat fryers with a nominal frying medium capacity less than or equal to 50 lb (23 kg), or a vat size less than 18 in. in width, refer to Test Method F1361.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6, if applicable),  
1.3.5 French fry cooking energy rate and efficiency (10.8),  
1.3.6 French fry production capacity and frying medium temperature recovery time (10.8),  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 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.  
1.6 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.  
1.7 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 fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat energy and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.  
5.5 Preheat energy, idle energy rate, pilot energy rate, and heavy-load cooking energy rates can be used to estimate the fryer's energy consumption in an actual food service operation.  
5.6 Cooking energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This information can be used by food service operators in the selection of fryers, as well as for the management of a restaurants' energy demands.  
5.7 Production capacity is used by food service operators to choose a fryer that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of pressure and kettle fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to floor model natural gas and electric pressure fryers.  
1.3 The fryer can be evaluated with respect to the following:  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6, if applicable),  
1.3.5 Cooking energy rate and efficiency (10.9), and  
1.3.6 Production capacity (10.9).  
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 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 pressure drop results can be added to the pressure drops of other components in an exhaust system to determine the total exhaust fan pressure requirement.  
5.2 The particulate capture efficiency can be used with known particulate size emission data for a cooking appliance-food product combination to determine the total mass of grease particles captured by the filter, the total mass of grease particles that pass through the filter, and the particle size distribution of the grease particles that pass through the filter. Fig. 1 shows an example particle capture efficiency curve.
FIG. 1 Particle Capture Efficiency Example Curve
SCOPE
1.1 This test method can be used to determine the grease particle capture efficiency of components and systems used in commercial kitchens to capture grease effluent prior to entering the exhaust duct. The results can be used to select a filter system best suited to a particular application.  
1.2 This test method is applicable to filter components and systems. The performance information is obtained for new or clean filters and does not include the performance of used or loaded filters.  
1.3 The filter can be evaluated with respect to the following (where applicable):  
1.3.1 Pressure drop as a function of airflow through the filter (10.3), and  
1.3.2 Particulate capture efficiency by particle size (10.4).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values 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 underfired broiler is operating properly prior to further testing.  
5.2 Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients.  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation.  
5.4 Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler.  
5.5 Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.  
1.2 This test method is applicable to gas and electric underfired broilers.  
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2),  
1.3.2 Temperature distribution across the broiling area (see 10.3),  
1.3.3 Preheat energy and time (see 10.5),  
1.3.4 Pilot energy rate, if applicable (see 10.6),  
1.3.5 Cooking energy rate (see 10.7), and  
1.3.6 Cooking energy efficiency and production capacity (see 10.8).  
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 measured energy input rate test is used to confirm that the fryer under test is operating in accordance with its nameplate rating.  
5.2 Fryer temperature calibration is used to ensure that the fryer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial.  
5.3 Preheat-energy consumption and time can be used by food service operators to manage their restaurants' energy demands, and to estimate the amount of time required for preheating a fryer.  
5.4 Idle energy and pilot energy rates can be used by food service operators to manage their energy demands.  
5.5 Preheat energy consumption, idle energy, and pilot energy can be used to estimate the energy consumption of an actual food service operation.  
5.6 Cooking-energy efficiency is a direct measurement of fryer efficiency at different loading scenarios. This data can be used by food service operators in the selection of fryers, as well as for the management of a restaurant's energy demands.  
5.7 Production capacity can be used as a measure of fryer capacity by food service operators to choose a fryer to match their particular food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of open vat fryers. The food service operator can use this evaluation to select a fryer and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to Types 1 (counter), 2 (drop-in), 3 (floor-mounted, portable), and 4 (floor-mounted, stationary), size A, B, and C, electric (Style A, B and C) and gas (Style D) open vat fryers as defined by Specification F1963, with nominal frying medium capacity up to 50 lb (23 kg) or a vat size less than 18 in. in width. For size C, D, E and F and large open vat fryers with a nominal frying medium capacity greater than 50 lb (23 kg), or a vat size of 18 in. in width or greater, refer to Test Method F2144.  
1.3 The fryer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy and time (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Cooking energy rate and efficiency (10.9), and  
1.3.6 Production capacity and frying medium temperature recovery time (10.9).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a fryer, such as the significance of a high energy input design on maintenance of temperature within the cooking zone of the fryer.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.6 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.  
1.7 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 dishwasher is operating at the manufacturer's rated input prior to further testing. This test method also will indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 Tank and booster temperatures, as well as water consumption, are adjusted to NSF specifications to insure that the test is applied to a properly functioning dishwasher.  
5.3 Because much of a dishwasher's operating period is spent in the idle condition, tank heater and booster idle energy consumption rate(s) are important parts of predicting dishwasher's energy consumption.  
5.4 The washing energy performance test determines energy usage per rack. This is useful both as a measure for comparing the energy performance of one dishwasher to another and as a predictor of the dishwasher’s energy consumption.  
5.5 Water-consumption characterization is useful for estimating water and sewage costs associated with dishwashing machine operation.
SCOPE
1.1 This test method evaluates the energy and water consumption of rack conveyor, commercial dishwashing machines, hereafter referred to as dishwashers. Dishwashers may have remote or self-contained booster heater. This procedure does not address cleaning or sanitizing performance.  
1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing rack conveyor machines, which include both single tank and multiple tank machines. Rackless conveyors (i.e. flight type machines) are included. Dishwasher tank heaters are evaluated separately from the booster heater. Machines designed to be interchangeable in the field from high temp and low temp (i.e. Dual Sanitizing Machines) and vice versa, shall be tested at both settings. Machines should be set for factory settings. If a dishwasher includes a prewash tank heater as an option, energy should be submetered separately for the prewash tank heater. This test method may be used for dishwashers with steam coil tank or booster heat, but not dishwashers with steam injection tank or booster heat. When the test method specifies to use the data plate or manufacturer’s recommendations, instructions, specifications, or requirements, the information source shall be used in the following order of preference and documented in the test report: data plate, user manual, communication with manufacturer.  
1.3 The following procedures are included in this test method:  
1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:  
1.3.1.1 Maximum energy input rate of the tank heaters (10.5).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (10.6).
1.3.1.3 Final sanitizing rinse water consumption calibration (10.7).
1.3.1.4 Booster temperature calibration, if applicable (10.2).
1.3.1.5 Wash tank temperature calibration (10.3).
1.3.1.6 Wash tank pump and conveyor motor calibration (10.4).  
1.3.2 Energy Usage and Cycle Rate Performance Tests:  
1.3.2.1 Washing energy performance test (10.8).
1.3.2.2 Tank heater idle energy rate (10.9).
1.3.2.3 Booster idle energy rate, if provided (10.10).  
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 Recommendatio...

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the rapid cook 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 rapid cook 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 Cooking-energy efficiency is a precise indicator of a rapid cook oven's energy performance while cooking a typical food product. 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 rapid cook oven.  
5.5 Production capacity information can help an end user to better understand the production capabilities of a rapid cook 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric rapid cook ovens.  
1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (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, cooking energy rate, 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 test method 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 test method 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.

ABSTRACT
This specification covers the material, design, and performance requirements pertinent to the manufacture of commercial forced-air gas-fired (Style 1) and electric (Style 2) combination ovens capable of baking, roasting, rethermalizing, and atmospheric pressure steaming, including low-temperature and bio-steaming. The combination ovens, which may be furnished half-size (Class A) or full-size (Class B), are commonly available in the following types: Type 1—table or countertop units; Type 2—stand mounted units; and Type 3—floor units / roll-in units.
SCOPE
1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low or high temperature steaming, baking, roasting, and rethermalizing forced-air electric and gas-fired ovens.  
1.2 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.  
1.3 The following safety hazards caveat pertains only to the test methods portion, Section 8, of this specification: 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.  
1.4 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 combination oven is operating properly prior to further testing and to ensure 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 combination 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 Cooking-energy efficiency is a precise indicator of combination oven energy performance under various operating conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.  
5.5 Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.  
5.6 Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.  
5.7 Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes and is a requirement of Energy Star® data.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes.  
1.3 The combination oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (10.2).  
1.3.2 Preheat energy consumption and time (10.3).  
1.3.3 Idle energy rate in convection, steam and combination modes (10.4).  
1.3.4 Pilot energy rate (if applicable) (10.5).  
1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (Appendix X1) (10.6).  
1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).  
1.3.7 Cooking uniformity in combination mode (X1.3).  
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 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 maximum energy input rate test is used to confirm that the dishwasher is operating at the manufacturer's rated input prior to further testing. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.  
5.2 The tank and booster temperature are verified and water consumption is adjusted to NSF specifications to ensure that the test is applied to a properly functioning dishwasher.  
5.3 Because much of a dishwasher's operating period is spent in the idle condition, tank heater and booster idle energy consumption rate is an important part of predicting an end user's energy consumption. The test is run with the door(s) open and with the door(s) closed, so that the energy use of both end-user behaviors can be characterized.  
5.4 A washing energy test generates an energy per rack usage. This is useful both as a measure for comparing the energy performance of one dishwasher to another and as a predictor of an end users energy consumption.  
5.5 Water-consumption characterization is useful for estimating water and sewage costs associated with dishwashing machine operation.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption of single-rack, door-type commercial dishwashers (hereafter referred to as dishwashers). Dishwashers may have a remote or self-contained booster heater. This test method does not address cleaning or sanitizing performance.  
1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing stationary rack machines, which includes undercounter single rack machines, upright door-type machines, pot, pan and utensil machines, fresh water rinse machines and fill-and-dump machines. Dishwasher tank heaters are evaluated separately from the booster heater. Machines designed to be interchangeable in the field from high temp and low temp (that is, Dual Sanitizing Machines) and vice versa, shall be tested at both settings. Machines should be set for factory settings. If a dishwasher includes a booster heater as an option, energy should be sub metered separately for the booster heater. When the test method specifies to use the data plate or manufacturer’s recommendations, instructions, specifications, or requirements, the information source shall be used in the following order of preference and documented in the test report: data plate, user manual, communication with manufacturer.  
1.3 The following procedures are included in this test method:  
1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:  
1.3.1.1 Maximum energy input rate of the tank heaters (see 10.3).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (see 10.4).
1.3.1.3 Water consumption calibration (see 10.5).
1.3.1.4 Booster temperature calibration, if applicable (see 10.2).
1.3.1.5 Tank temperature calibration (see 10.7.7.1 and 10.7.7.2).  
1.3.2 Energy Usage and Cycle Rate Performance Tests:  
1.3.2.1 Washing energy test (see 10.7).
1.3.2.2 Idle energy rate (door(s) open and door(s) closed) (see 10.8).  
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 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.