1.1This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.

1.2This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.

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

1.3.1Energy input rate (10.2),

1.3.2Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),

1.3.3Preheat energy and time (10.4),

1.3.4Idle energy rate (10.5),

1.3.5Pilot energy rate (10.6),

1.3.6Cooking energy rate and efficiency (10.7), and

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

1.4The 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.

1.5This 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.