The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.

Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients.

Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation.

Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler.

Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.

1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.

1.2 This test method is applicable to gas and electric underfired broilers.

1.3 The underfired broiler can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (see 10.2),

1.3.2 Temperature distribution across the broiling area (see 10.3),

1.3.3 Preheat energy and time (see 10.4),

1.3.4 Pilot energy rate, if applicable (see 10.5),

1.3.5 Cooking energy rate (see 10.6), and

1.3.6 Cooking energy efficiency and production capacity (see 10.7).

1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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.