1.1These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.

1.2These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.

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

1.3.1Energy input rate (see 10.2), and

1.3.2Pilot energy consumption (see 10.3).

1.3.3Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),

1.3.4Cooking energy efficiency and production capacity (see 10.5), and

1.3.5Simmer energy consumption rate (optional, see 10.6).

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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.6This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.