Appliance Test Report - Food Service Technology Center

Rational SCC WE 202G
Appliance Test Report
450
Rack‐In Rack‐Out Final Preheat Temperature
400
350
Preheat Duration, Rack‐Out
Oven Cavity Temperature (°F)
300
250
200
150
100
Preheat Duration, Rack‐In
50
0
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Test Time (min)
Figure 5: Preheat Characteristics in Combination Mode to 340°F
Idle Tests
After the oven preheated, it was allowed to stabilize for one hour before beginning the idle tests. Idle energy
rate represents the energy required to maintain the set-point temperature for a period of at least three hours.
During this period, time and energy consumption were monitored while the oven maintained an operational
temperature of 212 ± 2°F 2 in steam mode and 350 ± 5°F in convection and combi mode. The steam idle energy
rate while maintaining a ready-to-cook state was 14,447 Btu/h with the rack in and 18,300 Btu/h with the rack
out. The convection idle energy rate while maintaining a ready-to-cook state was 9,403 Btu/h with the rack in
and 10,241 Btu/h with the rack out. Finally, the combination idle energy rate while maintaining a ready-tocook
state was 19,480 Btu/h with the rack-in and 23,709 Btu/h with the rack-out. Table 5 summarizes the results
from the preheat and idle tests.
Food Service Technology Center
Report # 501311101-R0 13