1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.
Product Details
- Published:
- 01/01/2014
- Number of Pages:
- 19
- File Size:
- 1 file , 330 KB
- Redline File Size:
- 2 files , 830 KB
