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ASTM F1991-99(2021)
Standard Test Method for Performance of Chinese (Wok) Ranges
Standard Test Method for Performance of Chinese (Wok) Ranges
F1991-99R21
ASTM|F1991-99R21|en-US
Standard Test Method for Performance of Chinese (Wok) Ranges
Standard
F1991 Standard Test Method for Performance of Chinese (Wok) Ranges>
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BOS Vol. 15.12 Committee F26
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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 or gas service pressure.
5.2 The pilot light, where applicable, energy rate can be used by the food service operator to estimate energy consumption during noncooking periods.
5.3 Heatup energy efficiency is a precise indicator of Chinese range energy performance under full-load conditions. This information enables the food service operator to consider energy performance when selecting a Chinese range.
5.4 Production capacity is used by food service operators to choose a Chinese range that matches their food output requirements.
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This 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.