E=(P.to/1,000)+(Psts/1,000)=2.2P,+6.56P, where E total average energy consumed by the television set (kilowatt-hour per year) P.=operating power consumption as computed in 2.3.3 to operating time, 2,200 h/yr P, standby power consumption computed in 2.4 t=standby time, 6,560 h/yr [42 FR 46154, Sept. 14, 1977. Redesignated and amended at 44 FR 37938, June 29, 1979] APPENDIX I TO SUBPART B OF PART 1. DEFINITIONS 1.1 "Built-in" means the product is supported by surrounding cabinetry, walls, or other similar structures. 1.2 "Drop-in" means the product is supported by horizontal surface cabinetry. 1.3 "Forced convection" means a mode of conventional oven operation in which a fan is used to circulate the heated air within the oven compartment during cooking. 1.4 "Freestanding" means the product is not supported by surrounding cabinetry, walls, or other similar structures. 1.5 "Normal nonoperating temperature” means the temperature of all areas of an of an appliance to be tested that is within 5 degrees of the temperature that the identical areas of the same basic model of the appliance would attain if it remained in the test room for 24 hours while not operating with all oven doors closed and with any gas pilot lights on and adjusted in accordance with manufacturer's instructions. 1.6 "Primary energy consumption" means either the electrical energy consumption of a conventional electric oven or the gas energy consumption of a conventional gas oven. 1.7 "Secondary energy consumption" means any electrical energy consumption, other than clock energy consumption, of a conventional gas oven. 1.8 "Standard cubic foot of gas" means that quantity of gas that occupies 1 cubic foot when saturated with water vapor at a temperature of 60° F and a pressure of 30 inches of mercury (density of mercury equals 13.595 grams per cubic centimeter). 1.9 "Thermocouple" means a device consisting of two dissimilar metals which are joined together and, with their associated wires, are used to measure temperature by means of electromotive force. 2. TEST CONDITIONS 2.1 Installation. A free standing applicance shall be installed with the back directly against, or as near as possible to, a vertical wall which extends at least 1 foot above and on either side of the appliance. There shall be no side walls. A drop-in, built-in or wall-mounted applicance shall be installed in an enclosure in accordance with the manufacturer's instructions. These appliances are to be completely assembled with all handles, knobs, guards and the like mounted in place. Any electric resistance heaters, gas burners, baking racks, and baffles shall be in place in accordance with the manufacturer's instructions; however, broiler pans are to be removed from the oven's baking compartment. Disconnect any electrical clock which uses energy continuously. Do not disconnect or modify the circuit to any other electrical devices or features, except as indicated in 2.1.3. 2.1.1 Conventional electric ranges, ovens and cooking tops and microwave/conventional electric ranges. These products shall be connected to an electrical supply curcuit with voltage as specified in 2.2.1 with a watt-hour meter installed in the circuit. The watt-hour meter shall be as described in 2.9.1.1. 2.1.2 Conventional gas ranges, ovens, and cooking tops and gas microwave/conventional gas ranges. These products shall be connected to a gas supply line with a gas meter installed between the supply line and the appliance being tested, according to manufacturer's specifications. The gas meter shall be as described in 2.9.2. Conventional gas ranges, ovens and cooking tops and microwave/conventional gas ranges with electrical ignition devices or other electrical components shall be connected to an electrical supply circuit of nameplate voltage with a watt-hour meter installed in the circuit. The watt-hour meter shall be as described in 2.9.1.1. 2.1.3 Microwave ovens. Install the microwave oven in accordance with the manufacturer's instructions and connect to an electrical supply circuit with voltage as specified in section 2.2.1. Disconnect all electrical devices or features, including clocks, which draw power when the microwave oven is turned off and which are not required for the operation of the oven. A watt-hour meter shall be installed in the circuit and shall be as described in 2.9.1.1. 2.2 Energy supply. 2.2.1 Electrical supply. Maintain the electrical supply to the conventional range, conventional cooking top, conventional oven, and microwave/conventional range being 1.7 "Vacation switch or master on-off switch" means an optional energy saving feature incorporated into the design of a television set that permits the user to disconnect the filament keep-warm circuit(s). 1.8 "Remote control defeat switch" means a switch which permits the user to disconnect all standby power to a television set. 2. TESTING CONDITIONS AND MEASUREMENTS 2.1 Test equipment and test signals. The following equipment and test signals shall be used for testing of television sets. 2.1.1 Regulated power source capable of supplying 120 volts (±1.2 volts) alternating current. 2.1.2 Signal generator capable of producing radio frequency (RF) television test signals, at a convenient very high frequency (VHF) channel, modulated with, National Television System Committee composite video as follows: 2.1.2.1 Standard White Pattern, RF signal modulated to 87 percent with a 100 IRE-unit flat field. 2.1.2.2 Standard Black Pattern, all adjustments as for 2.1.2.1 except modulated with a zero IRE-unit flat field. 2.1.2.3 The test signals in 2.1.2.1 and 2.1.2.2, supplied by a source whose impedance equals the design antenna impedance of the television set under test, shall be adjusted to a level of 70 decibels (dB) ±3dB, referred to a zero dB level of one femtowatt (1x10-15 watt) available power. (For a 300 ohm source, 70 dB referred to one femtowatt corresponds to an open-circuit voltage of 3.5 millivolts. For the calculation of "available power" use American National Standard C.16.13-1961, Method of Testing Monochrome Television Broadcast Receiv ers.) 2.1.3 Wattmeter capable of measuring the average power consumption of the television set under test. The wattmeter shall be accurate to within 1 percent of the full scale value. All measurements shall be made on the upper half of the scale of the wattmeter. 2.2 Initial set-up of television set. 2.2.1 Remove all batteries from television sets designed for both battery and alternating current operation. Deactivate all present or automatic controls affecting brightness which are customer options. Adjust all noncustomer controls according to the manufacturer's service procedure. 2.2.2 Apply power to the television set under test from the power source specified in 2.1.1 through the wattmeter specified in 2.1.3. Adjust the volume control to the lowest possible setting. 2.2.3 Connect the output of the signal generator as specified in 2.1.2 to the VHF antenna terminals of the television set. Tune the television set to the channel of the RF signal. 2.3 Measurement of operating power consumption (P.) 2.3.1 Turn on the television set and allow at least five minutes warm-up time. With the synchronization controls adjusted for a stable test pattern, apply the standard white pattern specified in 2.1.2.1 to the television set. Adjust any customer controls other than the volume or synchronization controls for maximum power consumption as indicated by the wattmeter specified in 2.1.3. Illuminate any room illuminance sensor which has not been deactivated, to produce maximum power consumption. Record the white pattern consumption (P) as indicated by the wattmeter in watts. 2.3.2 Change the signal source to the standard black pattern specified in 2.1.2.2. Adjust any customer controls, other than the volume or synchronization controls, for the minimum power consumption as indicated by the wattmeter. Cover any room illuminance sensor which has not been deactivated. Record the black pattern power consumption (P) as indicated by the wattmeter in watts. 2.3.3 Compute the operating power consumption (p.) as follows: 1.1 "Built-in" means the product is supported by surrounding cabinetry, walls, or other similar structures. 1.2 "Drop-in" means the product is supported by horizontal surface cabinetry. 1.3 "Forced convection" means a mode of conventional oven operation in which a fan is used to circulate the heated air within the oven compartment during cooking. 1.4 "Freestanding" means the product is not supported by surrounding cabinetry, walls, or other similar structures. 1.5 "Normal nonoperating temperature" means the temperature of all areas of an of an appliance to be tested that is within 5 degrees of the temperature that the identical areas of the same basic model of the appliance would attain if it remained in the test room for 24 hours while not operating with all oven doors closed and with any gas pilot lights on and adjusted in accordance with manufacturer's instructions. 1.6 "Primary energy consumption" means either the electrical energy consumption of a conventional electric oven or the gas energy consumption of a conventional gas oven. 1.7 "Secondary energy consumption" means any electrical energy consumption, other than clock energy consumption, of a conventional gas oven. 1.8 "Standard cubic foot of gas" means that quantity of gas that occupies 1 cubic foot when saturated with water vapor at a temperature of 60° F and a pressure of 30 inches of mercury (density of mercury equals 13.595 grams per cubic centimeter). 1.9 "Thermocouple" means a device consisting of two dissimilar metals which are joined together and, with their associated wires, are used to measure temperature by means of electromotive force. 2. TEST CONDITIONS 2.1 Installation. A free standing applicance shall be installed with the back directly against, or as near as possible to, a vertical wall which extends at least 1 foot above and on either side of the appliance. There shall be no side walls. A drop-in, built-in or wall-mounted applicance shall be installed in an enclosure in accordance with the manufacturer's instructions. These appliances are to be completely assembled with all handles, knobs, guards and the like mounted in place. Any electric resistance heaters, gas burners, baking racks, and baffles shall be in place in accordance with the manufacturer's instructions; however, broiler pans are to be removed from the oven's baking compartment. Disconnect any electrical clock which uses energy continuously. Do not disconnect or modify the circuit to any other electrical devices or features, except as indicated in 2.1.3. 2.1.1 Conventional electric ranges, ovens and cooking tops and microwave/conventional electric ranges. These products shall be connected to an electrical supply curcuit with voltage as specified in 2.2.1 with a watt-hour meter installed in the circuit. The watt-hour meter shall be as described in 2.9.1.1. 2.1.2 Conventional gas ranges, ovens, and cooking tops and gas microwave/conventional gas ranges. These products shall be connected to a gas supply line with a gas meter installed between the supply line and the appliance being tested, according to manufacturer's specifications. The gas meter shall be as described in 2.9.2. Conventional gas ranges, ovens and cooking tops and microwave/conventional gas ranges with electrical ignition devices or other electrical components shall be connected to an electrical supply circuit of nameplate voltage with a watt-hour meter installed in the circuit. The watt-hour meter shall be as described in 2.9.1.1. 2.1.3 Microwave ovens. Install the microwave oven in accordance with the manufacturer's instructions and connect to an electrical supply circuit with voltage as specified in section 2.2.1. Disconnect all electrical devices or features, including clocks, which draw power when the microwave oven is turned off and which are not required for the operation of the oven. A watt-hour meter shall be installed in the circuit and shall be as described in 2.9.1.1. 2.2 Energy supply. 2.2.1 Electrical supply. Maintain the electrical supply to the conventional range, conventional cooking top, conventional oven, and microwave/conventional range being tested at 240/120 volts except that basic models rated only at 208/120 volts shall be tested at that rating. Maintain the electrical supply to a microwave oven at 120 volts and at 60 hertz. In every case, maintain the voltage within 2 percent of the voltage at which the appliance is tested. 2.2.2 Gas supply. 2.2.2.1 Gas burner adjustments. Conventional gas ranges, ovens, and cooking tops and microwave/conventional gas ranges shall be tested with all of the gas burners adjusted in accordance with the installation or operation instructions provided by the manufacturer. In every case, the burner must be adjusted with sufficient air flow to prevent a yellow flame or a flame with yellow tips. 2.2.2.2 Natural gas. For testing convertible cooking appliances or appliances which are designed to operate using only natural gas, maintain the natural gas pressure immediately ahead of all controls of the unit under test at 7 to 10 inches of water column. The regulator outlet pressure shall be approximately that recommended by the manufacturer. The natural gas supplied should have a heating value of approximately 1,025 Btu's per standard cubic foot. The actual gross heating value, H., in Btu's per standard cubic foot, for the natural gas to be used in the test shall be obtained either from measurements made by the manufacturer conducting the test using a standard continuous flow calorimeter as described in 2.9.4 or by the use of bottled natural gas whose gross heating value is certified to be at least as accurate a value as could be obtained from measurements taken with a standard continuous flow calorimeter as described in 2.9.4. 2.2.2.3 Propane. For testing convertible cooking appliances with propane or for testing appliances which are designed to operate using only LP-gas, maintain the propane pressure immediately ahead of all controls of the unit under test at 11 to 13 inches of water column. The regulator outlet pressure shall be approximately that recommended by the manufacturer. The propane supplied should have a heating value of approximately 2,500 Btu's per standard cubic foot. The actual gross heating value, H,, in Btu's per standard cubic foot, for the propane to be used in the test shall be obtained either from measurements made by the manufacturer conducting the test using a standard continuous flow calorimeter as described in 2.9.4 or by the use of bottled propane whose gross heating value is certified to be at least as accurate a value as could be obtained from measurements taken with a standard continuous flow calorimeter as described in 2.9.4. 2.2.2.4 Test gas. A basic model of a convertible cooking appliance shall be tested with natural gas, but may also be tested with propane. Any basic model of a conventional range, conventional cooking top, or conventional oven which is designed to operate using only natural gas as the energy source must be tested with natural gas. Any basic model of a conventional range, conventional cooking top, or conventional oven which is designed to operate using only LP gas as the gas energy source must be tested with propane gas. 2.3 Air circulation. Maintain air circulation in the room sufficient to secure reasonably uniform temperature distribution, but do not cause a direct draft on the unit under test. 2.4 Setting the conventional oven thermostat. 2.4.1 Conventional electric oven. Install a thermocouple approximately in the center of the usable baking space. Provide a temperature indicator system for measuring the oven's temperature with an accuracy as indicated in 2.9.3.2. If the oven thermostat does not cycle on and off, adjust or determine the conventional electric oven thermostat setting to provide an average internal temperature which is 325° ±5° F higher than the room ambient air temperature. If the oven thermostat operates by cycling on and off, adjust or determine the conventional electric oven thermostat setting to provide an average internal temperature which is 325° ±5° F higher than the room ambient air temperature. This shall be done by measuring the maximum and minimum temperatures in any three consecutive cut-off/cuton actions of the electric resistance heaters, excluding the initial cut-off/cut-on action, by the thermostat after the temperature rise of 325° ±5° F has been attained by the conventional electric oven. Remove the thermocouple after the thermostat has been set. 2.4.2 Conventional gas oven. Install five parallel-connected weighted thermocouples, one located at the center of the conventional gas oven's usable baking space and the other four equally spaced between the center and the corners of the conventional gas oven on the diagonals of a horizontal plane through the center of the conventional gas oven. Each weighted thermocouple shall be constructed of a copper disc that is 1-inch in diameter and 8-inch thick. The two thermocouple wires shall be located in two holes in the disc spaced 1⁄2-inch apart, with each hole being located 4-inch from the center of the disc. Both thermocouple wires shall be silver-soldered to the copper disc. Provide a temperature indicator system for measuring the oven's temperature with an accuracy as indicated in 2.9.3.2. If the oven thermostat does not cycle on or off, adjust or determine the conventional gas oven thermostat setting to provide an average internal temperature which is 325° ±5° F 53-027 0-85--6 higher than the room ambient air temperature. If the oven thermostat operates by cycling on and off, adjust or determine the conventional electric oven thermostat setting to provide an average internal temperature which is 325° 5° F higher than the room ambient air temperature. This shall be done by measuring the maximum and minimum temperatures in any three consecutive cut-off/cut-on actions of the gas burners, excluding the initial cut-off/cut-on action, by the thermostat after the temperature rise of 325°+5° F has been attained by the conventional gas oven. Remove the thermocouples after the thermostat has been set. 2.5 Ambient room air temperature. During the test, maintain an ambient room air temperature, TR, of 77° ±9° F as measured at least 5 feet and not more than 8 feet from the nearest surface of the unit under test and approximately 3 feet above the floor. The temperature shall be measured with a thermometer or temperature indicating system with an accuracy as indicated in 2.9.3.1. 2.6 Normal nonoperating temperature. All areas of the appliance to be tested shall attain the normal nonoperating temperature, as defined in 1.5, before any testing begins. The equipment for measuring the applicable normal nonoperating temperature shall be as described in 2.9.3.1, 2.9.3.2, 2.9.3.4, and 2.9.3.5, as applicable. 2.7 Test blocks for conventional oven and cooking top. The test blocks shall be made of aluminum alloy No. 6061, with a specific heat of 0.23 Btu's/lb-°F and with any temper that will give a coefficient of thermal conductivity of 0.37 to 0.41 cal/cm-°Csec. Each block shall have a hole at its top. The hole shall be 0.08 inch in diameter and 0.80 inch deep. The manufacturer conducting the test may provide other means which will ensure that the thermocouple junction is installed at this same position and depth. The bottom of each block shall be flat to within 0.002 inch TIR (total indicator reading). Determine the actual weight of each test block with a scale with an accuracy as indicated in 2.9.5. 2.7.1 Conventional oven test block. The test block for the conventional oven, W1, shall be 6.25±0.05 inch in diameter, approximately 2.8 inches high and shall weigh 8.5±0.1 lbs. The block shall be finished with an anodic black coating which has a minimum thickness of 0.001 inch or with a finish having the equivalent absorptivity. 2.7.2 Small test block for conventional cooking top. The small test block, W2, shall be 6.25 0.05 inches in diameter, approximately 2.8 inches high and shall weigh 8.5±0.1 lbs. 2.7.3 Large test block for conventional cooking top. The large test block for the conventional cooking top, W., shall be 9±0.05 inches in diameter, approximately 3.0 inches high and shall weigh 19±0.1 lbs. 2.7.4 Thermocouple installation. Install the thermocouple such that the thermocouple junction (where the thermocouple contacts the test block) is at the bottom of the hole provided in the test block and that the thermocouple junction makes good thermal contact with the aluminum block. If the test blocks are to be water cooled between tests the thermocouple hole should be sealed, or other steps taken, to insure that the thermocouple hole is completely dry at the start of the next test. Provide a temperature indicator system for measuring the test block temperature with an accuracy as indicated in 2.9.3.3. 2.7.5 Initial test block temperature. Maintain the initial temperature of the test blocks, Ti, within ±4° F of the ambient room air temperature as specified in 2.5. If the test block has been cooled (or heated) to bring it to room temperature, allow the block to stabilize for at least 2 minutes after removal from the cooling (or heating) source, before measuring its initial temperature. 2.8 Test beakers. 2.8.1 Test beaker description. The five test beakers shall be made of a thin walled borosilicate glass. Two of the test beakers shall have an inside diameter of approximately 85 millimeters (mm). Three of the test beakers shall have an inside diameter of approximately 110 mm. 2.8.2 Test beaker load. Fill one of the 85 mm diameter test beakers with 275 milliliters (ml)±2.75 ml of distilled water containing 1 percent sodium chloride (NaCl) by weight. Fill one of the 85 mm diameter test beakers with 500 ml±5.0 ml of distilled water containing 1 percent NaCl by weight. Fill each of the 110 mm diameter test beakers with 1,000 ml±10.0 ml of distilled water containing 1 percent NaCl by weight. 2.8.2.1 Test beaker water load temperature. Maintain the initial temperature of the test beaker water load within the range of 68° F to 77° F. The temperature shall be measured with a thermometer or other equipment with an accuracy as indicated in 2.9.3.4. 2.9 Instrumentation. Perform all test measurements using the following instruments, as appropriate: 2.9.1 Electrical Measurements. 2.9.1.1 Watt-hour meter. The watt-hour meter for measuring the electrical energy consumption of conventional ovens and cooking tops shall have a resolution of at least 1 watt-hour and a maximum error no greater than 1.5 percent of the measured value for any demand greater than 100 watts. The watt-hour meter for measuring the energy consumption of microwave ovens shall have a resolution of at least 0.1 watt |