1.1This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.

1.2This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.³ cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.

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

1.3.1Energy input rate (11.2),

1.3.2Water-boil efficiency (11.3),

1.3.3Preheat energy consumption, time, and rate (11.4),

1.3.4Idle/simmer (11.5),

1.3.5Pilot energy rate (11.6), and

1.3.6Pasta cooking preparation (11.7).

1.4This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.

1.5The 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.

1.6This test method 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.