1.1This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.

1.2This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric) contact griddles with separately heated top surfaces.

1.3The double-sided 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(s) and thermostats accuracy (10.3);

1.3.3Preheat energy and time (10.4);

1.3.4Idle energy rate (10.5);

1.3.5Pilot energy rate, if applicable (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, 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.