5.1 This guide provides criteria for evaluating the capability of a laboratory to properly perform commercial cooking appliance energy consumption and cooking-energy efficiency evaluations, and to establish essential characteristics pertaining to the organization, personnel, facilities, and quality systems of the laboratory.

1.1 The scope of this guide includes the laboratory and organizational requirements to test commercial cooking and warming appliances (for example, griddles, fryers, ovens, steam cookers, and hot food holding cabinets) for preheat energy consumption and time, idle energy rate, cooking-energy efficiency, and production capacity, in accordance with the appropriate ASTM test methods under the jurisdiction of Committee F26, including the following:

Test Method

F1275

Test Method

F1361

Test Methods

F1484

Test Method

F1496

Test Methods

F1521

Test Method

F1605

Test Method

F1639

Test Method

F1695

Test Method

F1784

Test Method

F1785

Test Method

F1786

Test Method

F1787

Test Method

F1817

Test Method

F1964

Test Method

F1965

Test Method

F1991

Test Method

F2093

Test Method

F2140

Test Method

F2142

Test Method

F2144

Test Method

F2237

Test Method

F2238

Test Method

F2239

Test Method

F2380

Test Method

F2473

1.2 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.

1.3 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.