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1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food service operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption.

1.2 This test method is applicable to gas and electric cook-and-hold ovens.

1.3 The cook-and-hold oven can be evaluated with respect to the following (where applicable):

1.4 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.

5.1 The energy input rate test is used to confirm that the cook-and-hold oven is operating properly prior to further testing.

5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the cook-and-hold oven can be ready for operation.

5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.

5.4 Energy utilization factor is a precise indicator of a cook-and-hold oven’s energy performance while cooking and holding a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a cook-and-hold oven.

5.5 Production capacity information can help an end user to better understand the production capabilities of a cook-and-hold oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.

5.6 Holding energy rate may be used to determine the cost of holding cooked product in the cook-and-hold oven.

5.7 Product yield may be used by the food service operator to compare relative product output from one cook-and-hold oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the cook-and-hold oven’s performance when holding cooked product.