ASTM F1991-99(2021) PDF

Scope: 1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance. 1.2 This test method is applicable to nonthermostaticallycontrolled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units. 1.3 The Chinese range can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2), 1.3.2 Pilot energy rate, if applicable (10.3), and 1.3.3 Heatup energy efficiency and production capacity (10.5). 1.4 The values stated in inch-pound units are to be regarded as standard. 1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This 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.

ASTM F1991-99(2021) Referenced Document

ANSI Z83.11
ASTM D3588 Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels

2021 ASTM F1991-99(2021) Standard Test Method for Performance of Chinese (Wok) Ranges
1999 ASTM F1991-99(2016) Standard Test Method for Performance of Chinese (Wok) Ranges
1999 ASTM F1991-99(2010) Standard Test Method for Performance of Chinese (Wok) Ranges
1999 ASTM F1991-99(2005) Standard Test Method for Performance of Chinese (Wok) Ranges
1999 ASTM F1991-99 Standard Test Method for Performance of Chinese (Wok) Ranges