BS EN 4855-02:2020
$102.76
Aerospace series. ECO efficiency of catering equipment – Oven equipment
| Published By | Publication Date | Number of Pages |
| BSI | 2020 | 16 |
This European standard describes a test procedure to identify performance characteristics and a weight rating of convection and steam ovens used on aircraft. Furthermore it describes the calculation procedure to determine an energy consumption index and a performance index. There is no direct correlation between the Eco efficiency and cooking performance in terms of food quality and appearance. The two index values represent the Eco efficiency.
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 2 | undefined |
| 6 | Introduction |
| 7 | 1 Scope 2 Normative references 3 Terms and definitions |
| 8 | 4 Symbols and abbreviations |
| 9 | 5 General test conditions 5.1 Measurements and calculations for oven equipment 5.2 Environmental conditions 5.3 Power supply and voltage 5.4 Measurement equipment 5.5 Test set up 5.6 Test medium 5.7 General conditions for weight measurement |
| 10 | 6 Test Procedures 6.1 Preparation of test medium |
| 11 | 6.2 Test preparation 7 Evaluation and calculation 7.1 General 7.2 Calculation of energy consumption index (ECI) for oven equipment |
| 12 | 7.3 Calculation of performance index (PI) |
| 13 | 7.4 Test report 7.5 Calculation sheet |
