1.1This test method evaluates the energy consumption and cooking performance of overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption.

1.2This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers).

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

1.3.1Energy input rate (see 10.2),

1.3.2Temperature uniformity of the broiler cavity (see 10.3),

1.3.3Preheat energy consumption and time (see 10.4),

1.3.4Pilot energy rate (if applicable) (see 10.5),

1.3.5Idle energy rate (see 10.6), and

1.3.6Cooking energy efficiency and production capacity (see 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 test method may involve hazardous materials, operations, and equipment. 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.