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 product cook time (see 10.7).

1.4 The values stated in inch-pound units are to be regarded as standard. The SI units 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.