5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.

5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quickly the steam cooker can be ready for operation.

5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption.

5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker.

5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective.

5.6 Green pea production capacity and potato production capacity can be used by food service operators to choose a steam cooker to match their particular food output requirements.

5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation.

5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits.

5.9 Cooking uniformity provides information regarding the steamer’s ability to cook food at the same rate throughout the steamer’s compartment.

1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.

1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):

1.2.1 Maximum energy input rate (see 10.2).

1.2.2 Preheat energy consumption and duration (see 10.3).

1.2.3 Idle energy rate (see 10.5).

1.2.4 Pilot energy rate (see 10.6).

1.2.5 Frozen green pea cooking energy efficiency (see 10.8).

1.2.6 Frozen green pea production capacity (see 10.8).

1.2.7 Whole potato cooking energy efficiency (see 10.9).

1.2.8 Whole potato production capacity (see 10.9).

1.2.9 Water consumption (see 10.7, 10.9, and 10.10).

1.2.10 Condensate temperature (see 10.8 and 10.9).

1.2.11 Cooking uniformity (see 10.11).

1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.

1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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.

1.5 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.