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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...
1.1 This specification covers commercial combination, atmospheric pressure steaming, which includes low-temperature and bio-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 the standard....
1.1 This practice covers a means for estimating the resistance of polyolefin geomembranes to thermal aging in the presence of air. 1.2 This practice should be used as a guide to compare thermal aging characteristics of materials as measured by the change in some property of interest. This practice...
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...
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 convection, steam and combination modes. The test method is also applicable to convection ovens with limited moisture injection. The...
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...
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...
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...
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. 1.2 The values stated in inch-pound units are to be...
This part of IEC 60335 deals with the safety of microwave ovens for household and similar use, their rated voltage being not more than 250 V. This standard also deals with combination microwave ovens, for which Annex AA is applicable. This standard also deals with microwave...
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...
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. The values stated in inch-pound units are to be regarded as standard. The values...
1.1 This practice covers a means for estimating the resistance of polyolefin geomembranes to thermal aging in the presence of air. Only the procedure for heat exposure is specified, not the test method or specimen. The effect of heat on any particular property may be determined by selection of the...
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...
5.1 The water content of raw or lint cotton determined by this practice, calculated from the required volume of reagent, may be greater, equal to or less than the moisture content measured by standard oven drying methods. These differences may be of significance in commercial transactions...
1.1 This test method covers the determination of the amount of moisture present in ordinary commercial and industrial samples of wool in all forms except grease wool, using the oven-drying technique. 1.2 Formulas for calculating the moisture content (as-received basis) and moisture regain...
This test method is intended for testing the porcelain enamel finish on oven parts of self-cleaning ranges. 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 meet...
1.1 This practice covers a means for estimating the resistance of polyolefin geomembranes to thermal aging in the presence of air. Only the procedure for heat exposure is specified, not the test method or specimen. The effect of heat on any particular property may be determined by selection of the...
