This document applies to electric forced convection ovens, steam cookers and combination ovens for professional use.
These appliances are used in professional kitchens, such as restaurants, canteens, hospitals and in businesses such as butcher shops.
NOTE 1 These appliances are designed for one or more of the following cooking methods: blanching, frying, steaming, proofing, roasting, toasting, au gratin, sous vide cooking, etc
This document does not apply to:
- appliances that exclusively perform rethermalizing processes;
NOTE 2 Rethermalizing process is used for maintaining the temperature of hot food and for the warming of pre-cooked food (e.g. hot cupboard).
- pizza ovens;
- bakery ovens;
- static ovens;
- pressure steam ovens;
- appliances designed exclusively for industrial purposes.
The purpose is to define the principal performance characteristics of electric forced convection ovens, steam cookers and combination ovens for professional use and to describe the standard methods for measuring these characteristics.
This document does not deal with safety, food quality and or minimum performance requirements.
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