1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance. 1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens. 1.3 The rack oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2), 1.3.2 Thermostat calibration (10.3), 1.3.3 Preheat energy and time (10.4), 1.3.4 Idle energy rate (10.5), 1.3.5 Pilot energy rate, if applicable (10.6), 1.3.6 White sheet cake browning (10.7), and 1.3.7 Steam performance (10.8), and 1.3.8 Baking energy efficiency and production capacity (10.9). 1.4 The values stated in inch-pound units are to be regarded as standard. 1.5 This test method may involve hazardous materials, operations, and equipment. 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.