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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):

1.4 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 test method does not purport to address all of the potential safety problems associated with its use. It is the responsibility of the users of this test method to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to its 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.