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This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity. This test method is applicable to thermostatically...
5.1 The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing. 5.2 The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sided griddle that provides a uniformly cooked...
5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing. 5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniform temperature distribution. 5.3 Preheat...
5.1 Thermostat Calibration-This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature. 5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or...
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity. 1.2 This test method is applicable to thermostatically controlled,...
The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing. The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sided griddle that provides a uniformly cooked product...
1.1 This practice covers a method of preparing, maintaining, and using a temperature reference bath of a mixture of shaved ice and water, saturated with air at a pressure of 101 325 Pa (1 atm). 1.2 An industrial practice for relating values referenced to the ice point and to the water triple...
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity. 1.2 This test method is applicable to thermostatically controlled,...
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity. 1.2 This test method is applicable to thermostatically controlled,...
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity. 1.2 This test method is applicable to...
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity. 1.2 This test method is applicable to...
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity. 1.2 This test method is applicable to thermostatically controlled,...
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity. 1.2 This test method is applicable to...
5.1 Thermostat Calibration-This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature. 5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or...
1.1 This test method evaluates the preheat, idle, and holding energy consumption and temperature uniformity of drawer warmers. The food service operator can use this evaluation to select a drawer warmer and understand its energy performance and temperature uniformity. A drawer warmer...
This practice covers a method of preparing, maintaining, and using a temperature reference bath of a mixture of shaved ice and water, saturated with air at a pressure of 101 325 Pa (1 atm). An industrial practice for relating values referenced to the ice point and to the water triple point...
5.1 Thermostat Calibration-This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature. 5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or...
1.1 This practice covers a method of preparing, maintaining, and using a temperature reference bath of a mixture of shaved ice and water, saturated with air at a pressure of 101 325 Pa (1 atm). 1.2 An industrial practice for relating values referenced to the ice point and to the water triple...
This Defence Standard (DEF STAN) provides technical guidance for the selection of sensors and transducers that produce an electrical output signal. These may be suitable for direct reading instrumentation or for coupling into an electronic automatic control and automation system. This Standard...
1.1 This practice covers a method of preparing, maintaining, and using a temperature reference bath of a mixture of shaved ice and water, saturated with air at a pressure of 101 325 Pa (1 atm). 1.2 An industrial practice for relating values referenced to the ice point and to the water triple...
