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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...
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,...
4.1 Under the conditions of this test, the specimens undergo degradation at a rate that is a function of the thermal endurance of the polyolefin geomembrane under examination. 4.2 The rate of change of a particular property as a function of temperature may be evaluated using the temperatures and...
This International Standard deals with: • the safety of microwave ovens with a cavity door intended for commercial use, their rated voltage being not more than 250 V for single-phase appliances connected between one phase and neutral and 480 V for other appliances; • the safety of...
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...
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...
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...
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. Limitations-This specification does not include all types, sizes,...
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,...
4.1 This test method is intended for testing the porcelain enamel finish on oven parts of self-cleaning ranges. 4.2 The numerical values and visual evaluation derived by this test method are used to measure differences in heat resistant characteristics between enamel formulas intended to...
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...
