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ASTM International - ASTM F1991-99(2016)

Standard Test Method for Performance of Chinese (Wok) Ranges

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Organization: ASTM International
Publication Date: 1 October 2016
Status: active
Page Count: 11
ICS Code (Cookware, cutlery and flatware): 97.040.60
significance And Use:

5.1 The energy input rate is used to confirm that the Chinese range under test is operating at the manufacturer's rated input. This test also indicates any problems with the electric power supply... View More

scope:

1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance.

1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.

1.3 The Chinese range can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (10.2),

1.3.2 Pilot energy rate, if applicable (10.3), and

1.3.3 Heatup energy efficiency and production capacity (10.5).

1.4 The values stated in inch-pound units are to be regarded as standard.

1.5 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 and health practices and determine the applicability of regulatory limitations prior to use.

Document History

ASTM F1991-99(2016)
October 1, 2016
Standard Test Method for Performance of Chinese (Wok) Ranges
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy...
September 1, 2010
Standard Test Method for Performance of Chinese (Wok) Ranges
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy...
October 1, 2005
Standard Test Method for Performance of Chinese (Wok) Ranges
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy...
October 10, 1999
Standard Test Method for Performance of Chinese (Wok) Ranges
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy...
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