1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.

1.2 This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric) contact griddles with separately heated top surfaces.

1.3 The double-sided griddle can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (10.2);

1.3.2 Temperature uniformity across the cooking surface(s) and thermostats accuracy (10.3);

1.3.3 Preheat energy and time (10.4);

1.3.4 Idle energy rate (10.5);

1.3.5 Pilot energy rate, if applicable (10.6);

1.3.6 Cooking energy rate and efficiency (10.7); and

1.3.7 Production capacity and cooking surface temperature recovery time (10.7).

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

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.