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 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.