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Dedicated to the advancement of the
food service industry, the Food Service Technology Center (FSTC) has focused on
the development of standard test methods for commercial food service equipment
since 1987.
The test methods, approved and ratified by
the American Society for Testing and Materials (ASTM), allow benchmarking of
equipment so that users can make informed comparisons among available equipment
choices.
Two food products are used to determine
cooking- energy efficiency and production capability.
Below is a comparison of red potatoes test
data for eleven leading countertop steamers. |