Narrow Your Results
5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing. 5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be...
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, styles, and...
1.1 This specification covers food cookers and food reheaters which use steam as the heat source. These units are also known as steamers, steam ovens, and steam cookers which utilize steam generated by gas, electric heat, or steam coil sources, or a combination thereof, in commercial and...
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...
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 heavy-duty ranges that use gas or electrical heat sources, or both, for cooking food in the commercial and institutional food service establishments. Types: type I-electric range top with electric oven; type I-electric range top with gas-fired oven; type...
1.1 This test method covers an evaluation of the energy consumption and cooking performance of conveyor ovens. The food service operator can use this evaluation to select a conveyor oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric...
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...
1.1 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...
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 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...
This document specifies safety and hygiene requirements for the design and manufacture of rotary rack ovens which can be used with one or more mobile racks. These ovens are intended for professional use in the food industry and workshops (bakeries, pastry-making, etc.) for the batch...
This document specifies safety and performance requirements for items of ovenware for use in domestic ovens. It is applicable to ovenware regardless of material or method of manufacture. It is applicable to products intended for use both on top of the stove and in oven. This document...
5.1 This test method is for evaluating ceramic products that are intended for reheating in a Consumer based microwave oven. It is not intended for evaluating products that will be used in commercial type microwaves. 5.2 This test method is not intended to evaluate metallic or polymeric based...
This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption. This test method is applicable to gas and electric rapid cook...
5.1 The energy input rate test is used to confirm that the rapid cook oven is operating properly prior to further testing. 5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the rapid cook oven can be ready for operation...
This specification covers engineered wood fiber for use as a playground safety surface under and around playground equipment. This specification establishes minimum requirements for the factors that determine particle size, consistency, purity, ability to drain, and heavy metal concentrations...
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance. 1.2 This test method is applicable to thermostatically-con
