ASTM F 1991 : 1999 : R2021
Current
The latest, up-to-date edition.
Standard Test Method for Performance of Chinese (Wok) Ranges
Hardcopy , PDF
English
30-12-2021
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
F 26
|
| DocumentType |
Test Method
|
| Pages |
11
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
| Supersedes |
1.1This 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.
1.2This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.
1.3The Chinese range can be evaluated with respect to the following (where applicable):
1.3.1Energy input rate (10.2),
1.3.2Pilot energy rate, if applicable (10.3), and
1.3.3Heatup energy efficiency and production capacity (10.5).
1.4The values stated in inch-pound units are to be regarded as standard.
1.5This 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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