federal register

51975

Friday

October 3, 1997

Part II

Department of

Energy

Office of Energy Efficiency and

Renewable Energy

10 CFR Part 430

Energy Conservation Program for

Consumer Products: Test Procedure for

Kitchen Ranges, Cooktops, Ovens, and

Microwave Ovens; Final Rule
51976 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

1Part B of Title III of EPCA, as amended, is

referred to in this final rule as ‘‘EPCA’’ or the ‘‘Act.’’

Part B of Title III has been redesignated as Part A

for purposes of codification. It is codified at 42

U.S.C.

DEPARTMENT OF ENERGY

Office of Energy Efficiency and

Renewable Energy

10 CFR Part 430

[Docket No. EE–RM–94–230]

RIN 1904–AA–52

Energy Conservation Program for

Consumer Products: Test Procedure

for Kitchen Ranges, Cooktops, Ovens,

and Microwave Ovens

AGENCY: Office of Energy Efficiency and

Renewable Energy, Department of

Energy.

ACTION: Final rule.

SUMMARY: The Department of Energy

(DOE or the Department) is amending its

test procedure for kitchen ranges,

cooktops, ovens, and microwave ovens.

Generally, this rulemaking incorporates

portions of the International

Electrotechnical Commission Standard

705 and Amendment 2 thereto, and

updates the annual useful cooking

energy for kitchen ranges, cooktops,

ovens, and microwave ovens.

EFFECTIVE DATES: This rule is effective

November 3, 1997. The incorporation by

reference of portions of International

Electrotechnical Commission Standard

705 (referred to as IEC 705) and

Amendment 2 thereto (referred to as

Amendment 2) as referenced below is

approved by the Director of the Federal

Register as of November 3, 1997.

ADDRESSES: The Department of Energy

(DOE or the Department) is

incorporating by reference the following

industry consensus test standard upon

publication of this final rule.

1. IEC 705, ‘‘Methods for Measuring

the Performance of Microwave Ovens

for Household and Similar Purposes,’’

Section 4, Methods of Measurement,

Paragraph 13 ‘‘Electrical Power Input

Measurement,’’ and Paragraph 14

‘‘Efficiency’’ (1988).

2. IEC 705, Amendment 2, ‘‘Methods

for Measuring the Performance of

Microwave Ovens for Household and

Similar Purposes,’’ Section 4, Methods

of Measurement, Paragraph 12

‘‘Microwave Power Output

Measurement’’ (1993).

Documents incorporated by reference

may be viewed at the Department of

Energy Freedom of Information Reading

Room, U.S. Department of Energy,

Forrestal Building, Room 1E–190, 1000

Independence Avenue, SW,

Washington, DC 20585, (202) 586–3142,

between the hours of 9:00 a.m. and 4:00

p.m., Monday through Friday, except

Federal holidays. Copies of the

International Electrotechnical

Commission publications can be

obtained from the American National

Standards Institute, 11 West 42nd

Street, New York, New York 10036,

(212) 642–4936.

FOR FURTHER INFORMATION CONTACT:

Terry Logee, U.S. Department of Energy,

Office of Energy Efficiency and

Renewable Energy, Mail Station EE–43,

Forrestal Building, 1000 Independence

Avenue, S.W., Washington, D.C. 20585–

0121, (202) 586–1689, FAX (202) 586–

4617, terry.logee@ee.doe.gov.

Francine Pinto, Esq., U.S. Department

of Energy, Office of General Counsel,

Mail Station GC–72, Forrestal Building,

1000 Independence Avenue, S.W.,

Washington, D.C. 20585–0103, (202)

586–7432, francine.pinto@hq.doe.gov.

SUPPLEMENTARY INFORMATION:

I. Introduction

A. Background

II. Discussion

A. Cooking Appliances Generally

B. Cooktops, Ranges, and Ovens

C. Microwave Ovens

III. Determination Concerning the Impact of

the Amended Test Procedure on

Standards

IV. Procedural Requirements

A. Review Under the National

Environmental Policy Act of 1969

B. Review Under Executive Order 12866,

‘‘Regulatory Planning and Review’’

C. Review Under the Regulatory Flexibility

Act of 1980

D. ‘‘Takings’’ Assessment Review

E. Federalism Review

F. Review Under Section 32 of the Federal

Energy Administration Act of 1974

G. Review Under the Paperwork Reduction

Act of 1980

H. Review Under Executive Order 12988,

‘‘Civil Justice Reform’’

I. Review Under the Unfunded Mandates

Reform Act of 1995

J. Congressional Notification

I. Introduction

A. Background

Part B of Title III of the Energy Policy

and Conservation Act, as amended

(EPCA or the Act), establishes the

Energy Conservation Program for

Consumer Products Other Than

Automobiles (Program).1 The products

currently subject to this Program (often

called hereafter ‘‘covered products’’)

include kitchen ranges, cooktops, ovens,

and microwave ovens, which are the

subject of today’s notice.

Under the Act, the Program consists

essentially of three parts: testing,

labeling, and Federal energy

conservation standards. The

Department, in consultation with the

National Institute of Standards and

Technology (formerly the National

Bureau of Standards), is required to

amend or establish new test procedures

as appropriate for each of the covered

products. Section 323 of EPCA, 42

U.S.C. 6293. The purpose of test

procedures is to produce test results

which measure energy efficiency,

energy use, water use (in the case of

showerheads, faucets, water closets and

urinals), or estimated annual operating

cost of a covered product during a

representative average use cycle or

period of use. The test procedure must

not be unduly burdensome to conduct.

Section 323 (b)(3) of EPCA, 42 U.S.C.

6293 (b)(3).

DOE is required to determine to what

extent, if any, an amended test

procedure would alter the measured

energy efficiency, measured energy use,

or measured water use of any covered

product as determined under the

existing test procedure. Section

323(e)(1) of EPCA, 42 U.S.C. 6293(e)(1).

One hundred and eighty days after a

test procedure for a product is

prescribed or established, no

manufacturer, distributor, retailer, or

private labeler may make

representations with respect to energy

use, efficiency, or the cost of energy

consumed by products covered by this

rule, except as reflected in tests

conducted according to the new or

amended DOE test procedure and such

representations fairly disclose the

results of such tests. Section 323(c)(2) of

EPCA, 42 U.S.C. 6293(c)(2). Thus,

beginning on April 1, 1998,

representations with respect to the

products covered by this rule must be

consistent with this amended test

procedure.

On May 10, 1978, the Department

published the current test procedure for

conventional ranges, cooking tops,

ovens, and microwave/conventional

ranges, 43 FR 20120. These procedures

are codified at 10 CFR Part 430, Subpart

B, Appendix I. On March 23, 1995, (60

FR 15330), DOE published a proposed

rule to amend the current test

procedure.

On July 23, 1997, DOE made available

to the public copies of a version of this

final rule issued on July 17, 1997. That

version was not published in the

Federal Register. Today, DOE publishes

this final rule as a substitute for the

version issued on July 17, 1997. Today’s

final rule contains clarifying, nonsubstantive changes from the version

distributed in July.
Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51977

2Written comments will be referenced by their

assigned number.

II. Discussion

A. Cooking Appliances Generally

1. Combined Component Efficiency

DOE proposed to sum the efficiencies

of components to calculate the

efficiency of combined components

(range, microwave/oven or microwave/

range). Two commenters stated that the

calculation of energy efficiency for all

combined components was incorrect in

the proposed test procedure. (AHAM,

No. 3 at 3; No. 33 Attachment 2 at 2;

July 12, 1995 transcript at 46;

Whirlpool, No. 28 at 2.) 2

DOE has corrected the proposed

section 4.3, ‘‘Combined Components,’’

by removing the requirement to add

efficiencies for combined components.

The Final Rule provides no method for

calculating the efficiencies for combined

components because appropriate usage

factors could not be determined.

2. Surface Temperature Probe Tolerance

DOE proposed that the tolerance for

the surface temperature probe, Section

2.9.3.5, ‘‘Temperature Indicator System

for Measuring Surface Temperatures,’’

should be changed to ±0.45°F. Several

commenters, stated that the surface

temperature probe tolerance of ±0.45°F

for surface temperature measurement is

overly strict and that the tolerance

should be ±1°F as stated in the existing

test procedure. (Weizeorick, No.3 at 2;

July 12, 1995 Transcript at 45;

Whirlpool, No. 28 at 2; and AHAM, No.

33 Attachment 2 at 2.) DOE agrees with

these comments and will continue to

use a tolerance of ±1°F for the surface

temperature probe.

3. Comments Regarding Energy

Conservation Standards for Cooking

Products

Several commenters included

statements on issues concerning

standards for cooking products in their

written comments. (Whirlpool, No. 28 at

2–3; Weizeorick, No. 3 at 6; Donovan et

al., No. 47 at 1–2; AHAM, No. 33 at 2,

Attachment 3A and Attachment 3C at 6

and 10; Sharp Electronics, No. 40 at 13.)

However, this rulemaking is strictly

limited to promulgating test procedures

for cooktops, ranges, ovens and

microwave ovens. Therefore, these

comments are outside the scope of this

proceeding and will be addressed in the

rulemaking entitled; ‘‘Final Rule

Regarding Energy Conservation

Standards for Kitchen Ranges, Ovens,

and Microwave Ovens,’’ Docket No. EERM–93–201.

B. Cooktops, Ranges and Ovens

1. Annual Useful Cooking Energy

In the proposed rule, DOE proposed

to modify the annual useful cooking

energy from the existing test procedure

for each product class to reflect the

change in cooking trends in the United

States as follows: electric ovens from

47.09 kWh/yr (169.5 MJ/yr) to 35.5

kWh/yr (105.5 MJ/yr), gas ovens from

160.7 kBtu/yr (169.547 kJ/yr) to 124.2

kBtu/yr (131,038 kJ/yr), electric

cooktops from 277.7 kWh/yr (1000 MJ/

yr) to 209.4 kWh/yr (752.4 MJ/yr), gas

cooktops from 947.5 kBtu/yr (999,600

kJ/yr) to 732.5 kBtu/yr (772,800 kJ/yr).

Several commenters contended that

the proposed rule overstated the annual

energy use of cooktops, ovens, and

ranges. (AHAM, July 12, 1995 transcript

at 38, 42–44, 47–48; Weizeorick, No. 3

at 1–3, 5; American Gas Association,

No. 25 at 4–5; Whirlpool No. 28 at 1–

2; Battelle, No. 46 at 2–6.) AHAM and

Whirlpool commented that the annual

energy consumption of electric cooktops

should be lowered from 209.4 kWh/yr to

157.0 kWh/yr based on a Northern

Illinois Gas Study. (AHAM, No. 33 at 2

and Whirlpool, No. 28 at 1.)

In response to these comments, the

Lawrence Berkeley National Laboratory

(LBNL) analyzed an extensive collection

of studies including those identified by

commenters to obtain today’s revised

values of annual useful cooking energy.

The studies analyzed include: Gas

Research Institute Report: ‘‘Topical

Report, Metered Ranges, Cooktops, and

Ovens in the Northern Illinois Gas

Residential Load Study Data Base,’’

GRI–93/0204, July 1993; ‘‘Electric Oven

and Cooktop Data Analysis,’’ prepared

for the Association of Home Appliance

Manufacturers by Arthur D. Little,

Reference 47066, July 15, 1994; Electric

Power Research Institute (CU–6952),

‘‘Residential Energy Usage Comparison

Project: An Overview,’’ October 1990;

Lawrence Berkeley National Laboratory

(LBL–33717), ‘‘Baseline Data for the

Residential Sector and Development of

a Residential Forecasting Database,’’

May 1994; Electric Power Research

Institute (CU–7392), ‘‘Residential

Energy Usage Comparison: Findings,’’

August 1991; and Electric Power

Research Institute (CU–6487),

‘‘Residential End-Use Energy

Consumption: A Survey of Conditional

Demand and Estimates,’’ October 1989.

Copies of these studies are available for

inspection in DOE’s Freedom of

Information Reading Room.

Based on the data from the abovereferenced studies, DOE calculated a

weighted average of the annual useful

cooking energy for all cooking products.

For estimates of annual useful cooking

energy for conventional electric

cooktops and ovens, and also for gas

cooktops and ovens, only the latest

metered data were included. Data used

in the analysis shows the trend in

cooking usage has been downward and

shows indications that there are regional

differences and year-to-year fluctuations

in cooking usage. No regional effects

were included in this analysis.

Accordingly, DOE has lowered the

annual useful cooking energy of each

product class in this final rule to make

it representative of current United States

cooking patterns. These quantities are

being lowered to 29.3 kWh/yr for

electric ovens, 88.8 kBtu/yr for gas

ovens, 173.1 kWh/yr for electric

cooktops and 527.6 kBtu/yr for gas

cooktops.

2. Elimination of Continuous Flow

Calorimeter

In the proposed rule, the Department

eliminated the requirement to use a

standard continuous flow calorimeter

for gas cooking products because of the

limited availability of this instrument.

This change was favorably received by

all commenters. (Weizeorick, No. 3 at 2

and Whirlpool, No. 28 at 2.)

In the final test procedure, DOE

allows the manufacturer to choose the

instrument to be substituted for the

standard continuous flow calorimeter.

Additionally, DOE requires in section

2.9.4, ‘‘Heating Value,’’ that the heating

value of natural or propane gas shall be

measured with an instrument and

associated indicator readout device of a

maximum error no greater than ±.5

percent of the measured value and a

resolution of ±.2 percent or less of the

full scale reading of the indicator

instrument.

3. Convection Mode Testing

In the proposed test procedure, DOE

added sections 3.2.1, ‘‘Conventional

oven test energy consumption’’ and

subsection 3.3.5 of section 3.3,

‘‘Recorded Values,’’ to include

convection mode testing. AHAM,

Weizeorick and Whirlpool supported

these changes in the final test

procedures. (Weizeorick, No. 3 at 4;

Whirlpool, No. 33 Attachment 2 at 3;

July 12, 1995 transcript at 47;

Whirlpool, No. 28 at p.2). In the final

test procedure, DOE adopted the

changes as originally proposed.

4. Electric Clock

DOE proposed that during testing, the

electrical clock which uses energy

continuously be disconnected, except

for microwave ovens. Weizeorick states

that it is impossible to disconnect an
51978 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

electric clock for ranges that have

circuits which control the oven and

cooktop unit temperatures in

conjunction with a clock. (Weizeorick,

No. 3 at 4, AHAM, No. 33 Attachment

2 at 2; July 12, 1995 transcript at 46–47.)

DOE agrees that several ranges

employ circuits which control the oven

and cooktop unit temperatures in

conjunction with a clock that cannot be

disconnected. Therefore, several

sections of the final test procedure have

been modified to address this issue.

Section 3.2.1.4, ‘‘Clock Power.’’ is

modified to state that the power rating

or the measurement of a continuously

operating clock that is an integral part

of the timing or temperature control

circuit which cannot be disconnected

during the test may be multiplied by the

applicable test period to obtain test

energy consumption in watt-hours (kJ).

This procedure is used to calculate

annual clock energy consumption for

electric clocks that cannot be

disconnected. Language has also been

added to the following sections to

subtract the energy consumed by the

clock during testing when the clock

cannot be disconnected: Section 2.1,

‘‘Installation’’; section 3.2.1,

‘‘Conventional oven test energy

consumption’’; section 3.2.1.1,

‘‘Conventional oven average test energy

consumption’’; section 3.2.1.2, ‘‘Energy

consumption of self-cleaning operation’;

section 3.2.1.4, ‘‘Clock power’’; and

section 3.2.2, ‘‘Conventional surface

unit test energy consumption.’’

5. Number of Self-Cleaning Oven Cycles

Per Year

In the existing and proposed test

procedure, section 4.1.2.3.1, ‘‘Annual

primary energy consumption’’ and

section 4.1.2.3.2, ‘‘Annual secondary

energy consumption for self-cleaning

operation of gas ovens,’’ DOE uses 11

self-cleaning cycles per year for electric

ovens and 7 for gas ovens.

Two commenters stated that DOE’s

number of self-cleaning cycles of 11 and

7 for gas and electric ovens respectively

were too high and it should be 4 for

both electric and gas ovens as reflected

in internal marketing data. (Weizeorick,

No. 3 at 2–3; AHAM, No. 33,

Attachment 2 at 2, July 12, 1995

transcript at 45–46; Whirlpool, No. 28 at

2.) In response to several comments,

DOE has reduced the number of selfcleaning oven cycles per year for gas

and electric ovens. DOE agrees with the

figures used by the Gas Research

Institute in a 1994 Gas Research

Institute Topical Report (GRI–94/0195)

and has changed the number of selfcleaning cycles per year to 4 for gas and

electric ovens.

6. Change of Symbol Representing

Number of Hours Per Year—HK

In the existing and proposed test

procedure, DOE uses the symbol ‘‘HK’’

to represent the number of hours in a

year. Weizeorick commented that the

symbol ‘‘HK’’ in section 4.1.2.4,

‘‘Annual clock energy consumption’’

should be changed to ‘‘A’’ because the

symbol ‘‘H’’ is traditionally used to

represent heating values. (Weizeorick,

No. 3 at 4.) DOE agrees and is

substituting the character ‘‘A’’ for ‘‘HK’’

in sections 4.1.2.4, ‘‘Annual clock

energy consumption’’ and 4.2.2.2,

‘‘Annual energy consumption of any

continuously burning gas pilots.’’

7. Editorial Error in Section 3.1.1,

‘‘Conventional Oven’’

DOE has corrected an editorial error

in section 3.1.1, paragraph 2. The

following language has been changed:

‘‘If the oven * * *, (180.6 °C) air

temperature’’ to ‘‘If the oven * * *,

(180.6 °C) higher than the room ambient

air temperature.’’

C. Microwave Ovens

1. Annual Useful Cooking Energy

In its Proposed Rule, DOE proposed to

modify the annual useful cooking

energy from the existing test procedure

for microwave ovens to reflect the

change in cooking trends in the United

States. Use of microwave ovens was

proposed to be increased from 34.2

kWh/yr (123 MJ/yr) to 77.3 kWh/yr

(278.3 MJ/yr).

Several commenters contended that

the proposal overstated the annual

energy consumption of microwave

ovens. (AHAM, No. 33 Attachment 2 at

3; Whirlpool, No. 28 at 2–3). Joy Weis

Daniel, representing both AHAM and

Sharp Electronics Company, stated that

DOE should use 100 kWh/yr for annual

energy consumption of microwave

ovens based on an average of several

metered studies. Their recommendation

was based on metered studies which

included: the Sierra Pacific EIP Study

1988, Southern California Edison 1990,

Southern California Edison 1991, Utility

Estimates Study 1991, and three studies

reported in baseline data 1994. (Daniel,

No. 4 at 6; AHAM, No. 33, Attachment

3B; Sharp, No. 40 at 7–9 and Exhibit C.)

In response to these comments, LBNL

analyzed the microwave oven studies

including those identified by

commenters. The studies analyzed

include: American Electric Power

(AEP)/Residential Energy Consumption

Survey (RECS), AEP Report ‘‘Utility

Estimates of Household Appliance

Electricity Consumption,’’ March 16,

1992, reported in RECS ‘‘Household

Energy Consumption and Expenditures

1990,’’ DOE/EIA–0321(90), February

1993; Southern California Edison,

‘‘Residential Appliance End-Use

Survey’’ for 1990 and 1991; and the

1988 Sierra Pacific EIP Study included

in the Electric Power Research Institute

(CU–6487), ‘‘Residential End-Use

Energy Consumption: A Survey of

Conditional Demand and Estimates,’’

October 1989. Copies of these studies

are available for inspection in DOE’s

Freedom of Information Reading Room.

Based on the data from the abovereferenced studies, DOE calculated a

weighted average of the annual useful

cooking energy for microwave ovens.

For the estimate of annual useful

cooking energy, both conditional

demand analyses (CDA) and metered

study data were included due to the

limited data available. Since the

metered studies are only from

California, the Department believes it is

necessary to include the CDA studies to

get broader national representation

including New York, Florida, Maryland

and Texas. This analysis shows that

annual useful cooking energy for

microwave ovens is 79.8 kWh/yr.

Today’s final test procedure reflects this

revised value.

2. Microwave Clock Energy

In the proposed rule, DOE included

the clock energy in the calculation of

annual energy consumption for

microwave ovens. It accomplished this

by incorporating paragraph 12 of IEC

705 Amendment 2–1993, ‘‘Microwave

Power Output Measurement.’’ No

comments were received. The final rule

remains unchanged from the proposed

rule.

3. Amend the DOE Test Procedure To

Reference Portions of IEC 705 and

Amendment 2

In the proposed rule, a definition of

IEC 705 was added in section 1.5 and

several sections of the test procedure

were amended to reference portions of

IEC 705 or Amendment 2 as follows: (1)

Section 2.1.3, ‘‘Microwave Ovens’’; (2)

section 2.5, ‘‘Ambient Room Air

Temperature’’; (3) new section 2.8,

‘‘Microwave Oven Test Load’’; (4)

section 2.9.3.1, ‘‘Room Temperature

Indicating System’’; (5) section 2.9.3.4,

‘‘Test Load Temperature’’; (6) section

2.9.5, ‘‘Scale’’; (7) new section 3.1.3.1,

‘‘Microwave Oven Test Energy or Power

Output’’; (8) section 3.2.3, ‘‘Microwave

Oven Test Energy Consumption and

Power Input’’; (9) section 4.4.2,

‘‘Microwave Oven Test Power Output’’;

and (10) section 4.4.4, ‘‘Microwave

Oven Cooking Efficiency.’’ The final

rule reflects these changes. No
Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51979

3Transient energy is the energy consumed to

warm up the magnetron and any fluctuations

during microwave use.

comments were received on these

proposed changes.

4. Editorial Error in Section 4.4.1

In the proposed test procedure, the

equation in section 4.4.1, ‘‘Microwave

oven test energy’’, yields an answer that

is incorrect by a factor of 1000. DOE

corrected this problem in the final test

procedure by changing the conversion

factor ‘‘HE’’ from ‘‘HE=(3.412 Btu/Wh)

3.6 kJ/Wh to ‘‘HE=(3,412 Btu/kWh)

3,600 kJ/kWh.’’

5. Usage of Watt Meter and Watt-Hour

Meter

DOE proposed the continued use of a

watt-hour meter during microwave oven

operation to measure energy

consumption, also known as energy

input, while performing the test

procedure. DOE stated that the watthour meter is more accurate than a watt

meter. The watt-hour meter measures all

transient energy,3 whereas the watt

meter does not.

Several commenters disagreed with

DOE’s decision to use a watt-hour meter

to determine the energy consumption of

microwave ovens. AHAM took the

position that a watt meter is sufficient

to measure energy consumption. It

contended that the power measured by

the watt meter multiplied by the

duration of the test, which is measured

by the stop watch or timer, will yield an

accurate measurement of energy

consumption. (AHAM, No. 33,

Attachment 3A and Attachment 3C; July

12, 1995 transcript at 62.) Sharp

Electronics Corporation argued that

DOE’s claim that the watt-hour meter is

more accurate is not supported by data.

(Sharp, No. 40 at 5; July 12, 1995

transcript at 60.)

None of the commenters provided any

data to demonstrate that the energy

consumption calculation based on

measurements from a watt meter and

timer are comparable in accuracy to

those derived directly from a watt-hour

meter. Since a watt meter, as is used in

IEC 705 to measure power, measures

instantaneous power, an accurate energy

calculation based on watts measured by

a watt meter can only be made by

summing instantaneous power

measurements over small time

increments, thus capturing the energy

transients and mimicking a watt-hour

meter. While it is possible to calculate

energy consumption from

measurements of power and time, the

IEC test procedure itself does not

contain a requirement to determine

energy consumption nor does it provide

a procedure for making that calculation.

The Department believes the more

appropriate, more accurate, and less

burdensome way to measure energy

consumption is by using a watt-hour

meter rather than measuring power

using a watt meter and a calculation

procedure to determine energy

consumption. Moreover, the watt-hour

meter is typically used to measure

electricity use in homes and commercial

buildings.

6. Application of the ‘‘Agreement on

Technical Barriers to Trade’’ Requiring

Incorporation of IEC Standard 705

Sharp Electronics Corporation

contends that DOE is legally obligated to

incorporate IEC 705 and Amendment 2.

Sharp relies upon Article 2.4 in the

‘‘Agreement on Technical Barriers to

Trade,’’ (Agreement) a part of the

‘‘World Trade Organization

Agreement,’’ to make its argument.

Article 2.4 provides that where

technical regulations are required and

relevant international standards exist or

their completion is imminent, member

nations shall use such standards as a

basis for their technical regulations,

with certain exceptions. Sharp claims

that IEC 705 constitutes an international

technical standard applicable to

measuring energy efficiency of

microwave ovens. (Sharp, No. 40 at 4–

6 and Exhibit B.)

Article 2.4 does not apply to the

promulgation of a test procedure. The

definition of ‘‘technical regulation’’

within the Agreement refers to

mandatory product standards. Because a

test procedure does not establish

product standards, but rather provides

the basis for evaluating whether a

product meets a standard, a test

procedure is not a technical regulation

within the definition set forth in the

Agreement. Therefore, this test

procedure is not subject to the

application of Article 2.4.

That DOE’s rule incorporates the

relevant parts of IEC 705 and

Amendment 2 and uses that

international test procedure as a basis

for its test procedure makes it consistent

with Article 5.4 of the ‘‘Agreement on

Technical Barriers to Trade,’’ the

controlling provision on test

procedures. Article 5.4 provides that

members use the ‘‘relevant parts’’ of

guides or recommendations issued by

international standardizing bodies ‘‘as a

basis for their conformity assessment

procedures’’ (defined by the agreement

to include test procedures).

The U.S. World Trade Organization

(WTO), Technical Barriers to Trade

(TBT) enquiry point (National Institute

of Standards and Technology) notified

the WTO Secretariat of DOE’s proposed

rule pursuant to Article 2.9.2 of the TBT

agreement entitled, ‘‘Notify Members

Through the Secretariat of the Products

to be Covered by the Proposed

Technical Regulation.’’ No comments

were received by the U.S. TBT enquiry

point.

7. Using IEC 705 Updates To

Automatically Amend DOE’s Final Test

Procedure

DOE proposed to incorporate

paragraphs 13 and 14 of the 1988

version of IEC 705 and paragraph 12 of

IEC 705, Amendment 2, 1993.

Whirlpool commented that DOE should

automatically accept changes to the IEC

standard as they occur. Whirlpool stated

that ‘‘DOE references to the IEC 705

should be referred to as ‘the latest

reference’ ’’ in order to avoid time

consuming notice and comment

rulemaking each time ‘‘minor’’ changes

to the IEC test procedure occur.

(Whirlpool, No. 28 at 3.) DOE does not

accept Whirlpool’s suggestion because

adopting the language ‘‘latest reference’’

is overly broad and would sweep into

the test procedure major as well as

‘‘minor’’ changes to the IEC test

procedure. Therefore, in this final rule,

DOE references the specific version and

amendment of the IEC 705 as stated

above.

8. Incorporation by Reference of

Portions of IEC 705 and Amendment 2

DOE proposed to incorporate by

reference paragraphs 13 and 14 of IEC

705 and paragraph 12 of Amendment 2.

Two commenters supported DOE’s

proposal to incorporate by reference

portions of IEC 705 and Amendment 2.

(AHAM, No. 33 at 2; Whirlpool, No. 28

at 2.) Several commenters, however,

took the position that DOE should

incorporate IEC 705 in its entirety.

(AHAM, No. 33, Attachment 3A and

Attachment 3C; Sharp, No. 40 at 3.) DOE

did not incorporate IEC 705 in its

entirety because it contains other test

methods such as heating, cooking and

defrosting performance that are not

relevant to energy consumption for

microwave ovens.

In today’s final test procedure , DOE

is adopting those portions of IEC 705

and Amendment 2 that are pertinent to

its test procedure for microwave ovens.

This incorporation by reference is found

at Section 430.22, ‘‘Reference Sources.’’

The Department is also amending

section 430.22, Reference Sources, by

adding paragraph (b)(5), ASHRAE

standards. These standards were

previously incorporated by reference in

a final rule on Furnace Test procedures
51980 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

published May 12, 1997 (62 FR 26140).

In a Final Rule published May 29, 1997

(62 FR 29222), section 430.22 was

amended and the furnace standards

previously incorporated by reference

were removed. Therefore, this

rulemaking is correcting section 430.22

to include the standards previously

removed.

III. Determination Concerning the

Impact of the Amended Test Procedure

on Standards

Section 323(e)(1) of EPCA requires

that the Department determine to what

extent an amended test procedure

would alter the measured energy

efficiency or measured energy use of

kitchen ranges, ovens, cooktops or

microwave ovens as compared with the

existing test procedure. The Department

has determined that the changes in

annual useful cooking energy will

decrease calculated annual energy use

for electric ovens and cooktops by about

62 percent and for gas ovens and

cooktops by about 55 percent. The

change in annual useful cooking energy

for microwave ovens will result in a 233

percent increase in their calculated

annual energy use. Because there are

currently no energy efficiency or energy

consumption standards, no modification

to standards is required under Section

323(e)(2) of EPCA.

IV. Procedural Requirements

A. Review Under the National

Environmental Policy Act of 1969

In this rule, the Department will

finalize amendments to test procedures

that may be used to implement future

energy conservation standards for

kitchen ranges, cooktops, ovens, and

microwave ovens. The Department has

determined that this rule falls into a

class of actions that are categorically

excluded from review under the

National Environmental Policy Act of

1969, 42 U.S.C. 4321 et seq. The rule is

covered by Categorical Exclusion A5, for

rulemakings that interpret or amend an

existing rule without changing the

environmental effect, as set forth in the

Department’s NEPA regulations at

Appendix A to Subpart D, 10 CFR part

1021. This final rule will not affect the

quality or distribution of energy usage

and, therefore, will not result in any

environmental impacts. Accordingly,

neither an environmental impact

statement or an environmental

assessment is required.

B. Review Under Executive Order 12866,

‘‘Regulatory Planning and Review’’

Today’s final rule is not a ‘‘significant

regulatory action’’ under Executive

Order 12866, ‘‘Regulatory Planning and

Review.’’ 58 FR 51735 (October 4, 1993).

Accordingly, today’s action was not

subject to review under the Executive

Order by the Office of Information and

Regulatory Affairs.

C. Review Under the Regulatory

Flexibility Act of 1980

The Regulatory Flexibility Act, 5

U.S.C. 601–612, requires that an agency

prepare an initial regulatory flexibility

analysis for any rule, for which a

general notice of proposed rulemaking

is required, that would have a

significant economic effect on small

entities unless the agency certifies that

the rule, if promulgated, will not have

a significant economic impact on a

substantial number of small entities. 5

U.S.C. 605. In the notice of proposed

rulemaking, DOE determined that the

test procedures would not have a

significant economic impact, but rather

would provide common testing

methods. Therefore, DOE certified that

the proposed rule would not if

promulgated have a significant

economic impact on a substantial

number of small entities and that

preparation of a regulatory flexibility

analysis was not warranted. DOE did

not receive any comments on the

certification.

D. ‘‘Takings’’ Assessment Review

DOE has determined pursuant to

Executive Order 12630, ‘‘Governmental

Actions and Interference with

Constitutionally Protected Property

Rights,’’ 53 FR 8859 (March 18, 1988),

that this regulation, if adopted, would

not result in any takings which might

require compensation under the Fifth

Amendment to the United States

Constitution.

E. Federalism Review

Executive Order 12612, ‘‘Federalism,’’

52 FR 41685 (October 30, 1987),

requires that regulations, rules,

legislation, and any other policy actions

be reviewed for any substantial direct

effects on States, on the relationship

between the Federal Government and

the States, or in the distribution of

power and responsibilities among

various levels of Government. If there

are substantial direct effects, then the

Executive Order requires preparation of

a Federalism assessment to be used in

all decisions involved in promulgating

and implementing a policy action.

The final rule published today would

not regulate the States. Accordingly,

DOE has determined that preparation of

a Federalism assessment is unnecessary.

F. Review Under Section 32 of the

Federal Energy Administration

Authorization Act of 1974

The test procedure amended today

incorporates the International

Electrotechnical Commission

Publication 705, ‘‘Methods for

Measuring the Performance of

Microwave Ovens for Household and

Similar Purposes,’’ Paragraph 13

‘‘Electrical Power Input Measurement,’’

and Paragraph 14 ‘‘Efficiency,’’ and

Amendment 2–1993, Section 4,

Paragraph 12 ‘‘Microwave Power Output

Measurement,’’ to determine the output

power and efficiency for microwave

ovens.

Pursuant to Section 301 of the

Department of Energy Organization Act

(Pub. L. 95–91), DOE is required to

comply with Section 32 of the Federal

Energy Administration Act of 1974, 15

U.S.C. 788. The Department of Energy is

required by Section 32 to notify the

public regarding the proposed use of

commercial standards in a rulemaking

and allow interested persons to make

known their views regarding the

appropriateness of the use of any

particular commercial standard in a

notice of proposed rulemaking.

DOE included an invitation for public

comment in the notice of proposed

rulemaking. Commenters supported the

inclusion of IEC 705 and Amendment

2–1993 in the test procedure and no

adverse comments were received (see

Section II.C.8).

In addition, section 32(c) precludes

the Department from incorporating any

commercial standard into a rule unless

it has consulted with the Attorney

General and the Chairman of the Federal

Trade Commission (FTC) as to the

impact of such standard on competition,

and neither individual recommends

against its incorporation or use.

Pursuant to section 32(c), the

Department advised these individuals of

its intention to incorporate portions of

the above-referenced standards into this

final rule. Neither recommended against

such incorporation.

G. Review Under the Paperwork

Reduction Act of 1980

No new information or record keeping

requirements are imposed by this

rulemaking. Accordingly, no OMB

clearance is required under the

Paperwork Reduction Act, 44 U.S.C.

3501 et seq.

H. Review Under Executive Order

12988, ‘‘Civil Justice Reform’’

With respect to the review of existing

regulations and the promulgation of

new regulations, section 3(a) of
Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51981

Executive Order 12988, ‘‘Civil Justice

Reform,’’ 61 FR 4729 (February 7, 1996),

imposes on executive agencies the

following requirements: (1) Eliminate

drafting errors and ambiguity; (2) write

regulations to minimize litigation; and

(3) provide a clear legal standard for

affected conduct rather than a general

standard and promote simplification

and burden reduction. With regard to

the review required by section 3(a),

section 3(b) of the Executive Order

specifically requires that Executive

agencies make every reasonable effort to

ensure that the regulation: (1) Clearly

specifies the preemptive effect, if any;

(2) clearly specifies any effect on

existing Federal law or regulation; (3)

provides a clear legal standard for

affected conduct while promoting

simplification and reducing burdens; (4)

specifies the retroactive effect, if any; (5)

adequately defines key terms; and (6)

addresses other important issues

affecting clarity and general

draftsmanship under any guidelines

issued by the Attorney General. Section

3(c) of the Executive Order requires

Executive agencies to review regulations

in light of applicable standards in

sections 3(a) and 3(b) to determine

whether they are met or it is

unreasonable to meet one or more of

them. DOE reviewed today’s rule under

the standards of section 3 of the

Executive Order and determined that, to

the extent permitted by law, it meets the

requirements of those standards.

I. Review Under the Unfunded

Mandates Reform Act of 1995

Title II of the Unfunded Mandates

Reform Act of 1995 (the Act), 2 U.S.C.

1531 et seq., requires each Federal

agency, to the extent permitted by law,

to prepare a written assessment of the

effects of any Federal mandate in a final

agency rule that may result in the

expenditure by State, local, and tribal

governments, in the aggregate, or by the

private sector, of $100 million or more

(adjusted annually for inflation) in one

year.

The Department has determined that

this final rule does not include any

requirements that would result in the

expenditure of money by State, local,

and tribal governments. It also would

not result in costs to the private sector

of $100 million or more in any one year.

Therefore, the requirements of the

Unfunded Mandates Reform Act of 1995

do not apply to this rulemaking.

J. Congressional Notification

Consistent with Subtitle E of the

Small Business Regulatory Enforcement

Fairness Act of 1996, 5 U.S.C. 801–808,

DOE will submit to Congress a report

regarding the issuance of today’s final

rule prior to the effective date set forth

at the outset of this notice. The report

will note the Office of Management and

Budget’s determination that this rule

does not constitute a ‘‘major rule’’ under

that Act. 5 U.S.C. 801, 804.

List of Subjects in 10 CFR Part 430

Administrative practice and

procedure, Energy conservation,

Household appliances, Incorporation by

reference.

Issued in Washington, DC, on September

22, 1997.

Joseph J. Romm,

Acting Assistant Secretary, Energy Efficiency

and Renewable Energy.

For the reasons set forth in the

preamble, Part 430 of Chapter II of Title

10, of the Code of Federal Regulations

is amended as follows:

PART 430—ENERGY CONSERVATION

PROGRAM FOR CONSUMER

PRODUCTS

1. The authority citation for Part 430

continues to read as follows:

Authority: 42 U.S.C. 6291–6309.

2. Section 430.22 is amended by

revising paragraph (a)(1) and adding

paragraph (b)(4) and (b)(5) as follows:

§ 430.22 Reference Sources.

(a) Materials incorporated by

reference.—(1) General. The following

standards which are not otherwise set

forth in Part 430 are incorporated by

reference and made a part of Part 430.

The standards listed in this section have

been approved for incorporation by

reference by the Director of the Federal

Register in accordance with 5 U.S.C.

552(a) and 1 CFR Part 51. The specified

versions of the standards are

incorporated, and any subsequent

amendment to a standard by the

standard-setting organization will not

affect the DOE test procedures unless

and until those test procedures are

amended by DOE.

(2) * * *

(b)(1) * * *

(2) * * *

(3) * * *

(4) International Electrotechnical

Commission. Copies of the International

Electrotechnical Commission

Publications can be obtained from the

American National Standards Institute,

11 West 42nd Street, New York, New

York 10036, (212) 642–4936.

1. IEC 705, ‘‘Methods for Measuring

the Performance of Microwave Ovens

for Household and Similar Purposes,’’

Section 4, Methods of Measurement,

Paragraph 13 ‘‘Electrical Power Input

Measurement,’’ and Paragraph 14

‘‘Efficiency’’ (1988).

2. IEC 705, Amendment 2, ‘‘Methods

for Measuring the Performance of

Microwave Ovens for Household and

Similar Purposes,’’ Section 4, Methods

of Measurement, Paragraph 12

‘‘Microwave Power Output

Measurement’’ (1993).

(5) American Society of Heating,

Refrigerating and Air-Conditioning

Engineers, Inc., Publication Sales, 1791

Tullie Circle, NE, Atlanta, GA 30329,

(1–800–5–ASHRAE).

1. American National Standards

Institute/American Society of Heating,

Refrigerating, and Air-Conditioning

Engineers Standard 103–1993,

‘‘Methods of Testing for Annual Fuel

Utilization Efficiency of Residential

Central Furnaces and Boilers,’’ (with

Errata of October 24, 1996) except for

sections 3.0, 7.2.2.5, 8.6.1.1, 9.1.2.2,

9.5.1.1, 9.5.1.2.1, 9.5.1.2.2, 9.5.2.1, 9.7.1,

10.0, 11.2.12, 11.3.12, 11.4.12, 11.5.12

and appendices B and C.

2. American National Standards

Institute Standard Z21.56–1994, ‘‘GasFired Pool Heaters,’’ section 2.9.

* * * * *

§ 430.23 [Amended]

3. Section 430.23, Test procedures for

measures of energy consumption, is

amended as follows:

A. In § 430.23(i)(1)(iii) (second

sentence) ‘‘4.3.1, 4.2.2, 4.1.2.5, or

4.1.2.6, 4.4.3, and 4.5.1.3’’ is revised to

read ‘‘4.3, 4.2.2, 4.1.2, and 4.4.3.’’

B. In § 430.23(i)(2) (first sentence)

‘‘4.2.1.3, 4.1.3 and 4.4.2’’ is revised to

read ‘‘4.2.1, 4.1.3, and 4.4.4.’’

C. § 430.23 (i)(3) is removed and

reserved.

D. In § 430.23(i)(4) (first sentence)

‘‘4.3.3, 4.2.3, 4.1.4, 4.4.4 and 4.5.3’’ is

revised to read ‘‘4.3, 4.2.3, 4.1.4, 4.4.5.’’

E. In §§ 430.23 (i)(8) and 430.23 (i)(9)

remove the phrase ‘‘and (i)(3).’’

* * * * *

4. Appendix I to Subpart B of Part 430

is revised to read as follows:

Appendix I to Subpart B of Part 430—

Uniform Test Method for Measuring the

Energy Consumption of Conventional

Ranges, Conventional Cooking Tops,

Conventional Ovens, and Microwave

Ovens

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
51982 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

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 IEC 705 refers to the test

standard published by the International

Electrotechnical Commission, entitled

‘‘Method for Measuring the Performance

of Microwave Ovens for Household and

Similar Purposes,’’ Publication 705–

1988 and Amendment 2—1993. (See 10

CFR 430.22)

1.6 Normal nonoperating

temperature means the temperature of

all areas of an appliance to be tested are

within 5°F (2.8°C) 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.

1.7 Primary energy consumption

means either the electrical energy

consumption of a conventional electric

oven or the gas energy consumption of

a conventional gas oven.

1.8 Secondary energy consumption

means any electrical energy

consumption, other than clock energy

consumption, of a conventional gas

oven.

1.9 Standard cubic foot (L) of gas

means that quantity of gas that occupies

1 cubic foot (L) when saturated with

water vapor at a temperature of 60°F

(15.6°C) and a pressure of 30 inches of

mercury (101.6 kPa) (density of mercury

equals 13.595 grams per cubic

centimeter).

1.10 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.

1.11 Symbol Usage. The following

identity relationships are provided to

help clarify the symbology used

throughout this procedure.

A—Number of Hours in a Year

B—Number of Hours Pilot Light

Contributes to Cooking

C—Specific Heat

E—Energy Consumed

Eff—Cooking Efficiency

H—Heating Value of Gas

K—Conversion for Watt-hours to

Kilowatt hours

Ke—3.412 Btu/Wh, Conversion for Watthours to Btu’s

M—Mass

n—Number of Units

O—Annual Useful Cooking Energy

Output

P—Power

Q—Gas Flow Rate

R—Energy Factor, Ratio of useful

Cooking Energy Output to Total

Energy Input

S—Number of Self Cleaning Operations

per Year

T—Temperature

t—Time

V—Volume of Gas Consumed

W—Weight of Test Block

2. Test Conditions

2.1 Installation. A free standing

kitchen range 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 appliance 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, except for those that are

an integral part of the timing or

temperature controlling circuit of the

oven, cooktop, or microwave oven. Do

not disconnect or modify the circuit to

any other electrical devices or features.

2.1.1 Conventional electric ranges,

ovens, and cooking tops. These products

shall be connected to an electrical

supply circuit with voltage as specified

in Section 2.2.1 with a watt-hour meter

installed in the circuit. The watt-hour

meter shall be as described in Section

2.9.1.1.

2.1.2 Conventional gas ranges,

ovens, and cooking tops. 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 Section 2.9.2. Conventional

gas ranges, ovens and cooking tops 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 watthour meter shall be as described in

Section 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. A

watt-hour meter and watt meter shall be

installed in the circuit and shall be as

described in Section 2.9.1.1 and 2.9.1.2.

If trial runs are needed to set the ‘‘on’’

time for the test, the test measurements

are to be separated according to Section

4, Paragraph 12.6 of IEC 705

Amendment 2. (See 10 CFR 430.22)

2.2 Energy supply.

2.2.1 Electrical supply. Maintain the

electrical supply to the conventional

range, conventional cooking top, and

conventional oven being tested at 240/

120 volts except that basic models rated

only at 208/120 volts shall be tested at

that rating. Maintain the voltage within

2 percent of the above specified

voltages. For the microwave oven

testing, however, maintain the electrical

supply to a microwave oven at 120 volts

±1 volt and at 60 hertz.

2.2.2 Gas supply.

2.2.2.1 Gas burner adjustments.

Conventional gas ranges, ovens, and

cooking tops 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

(1743.6 to 2490.8 Pa). The regulator

outlet pressure shall equal the

manufacturer’s recommendation. The

natural gas supplied should have a

heating value of approximately 1,025

Btu’s per standard cubic foot (38.2 kJ/L).

The actual gross heating value, Hn, in

Btu’s per standard cubic foot (kJ/L), for

the natural gas to be used in the test

shall be obtained either from

measurements made by the

manufacturer conducting the test using

equipment that meets the requirements

described in Section 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 that meets the

requirements in Section 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 LPgas, maintain the propane pressure

immediately ahead of all controls of the

unit under test at 11 to 13 inches of

water column (2740 to 3238 Pa). The

regulator outlet pressure shall equal the

manufacturer’s recommendation. The

propane supplied should have a heating

value of approximately 2,500 Btu’s per

standard cubic foot (93.2 kJ/L). The
Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51983

actual gross heating value, Hp, in Btu’s

per standard cubic foot (kJ/L), for the

propane to be used in the test shall be

obtained either from measurements

made by the manufacturer conducting

the test using equipment that meets the

requirements described in Section 2.9.4

or by the use of bottled propane whose

gross heating value is certified to be at

least as accurate a value that meets the

requirements described in Section 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 a 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 Section

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 (180.6°

±2.8°C) 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 (180.6°±2.8°C) 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 electric resistance heaters,

excluding the initial cut-off/cut-on

action, by the thermostat after the

temperature rise of 325°±5°F (180.6°

±2.8°C) 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 (25.4 mm) in diameter and

1⁄8-inch (3.2 mm) thick. The two

thermocouple wires shall be located in

two holes in the disc spaced 1⁄2-inch

(12.7 mm) apart, with each hole being

located 1⁄4-inch (6.4 mm) 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 Section 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 (180.6°±2.8°C) higher than the

room ambient air temperature. If the

oven thermostat operates by cycling on

and off, adjust or determine the

conventional gas oven thermostat

setting to provide an average internal

temperature which is 325°±5°F

(180.6±2.8°C) 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 cutoff/cut-on action, by the thermostat after

the temperature rise of 325°±5°F

(180.6°±2.8°C) 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

(25°±5°C) for conventional ovens and

cooking tops, or as indicated in Section

4, Paragraph 12.4 of IEC 705

Amendment 2 for microwave ovens, as

measured at least 5 feet (1.5 m) and not

more than 8 feet (2.4 m) from the nearest

surface of the unit under test and

approximately 3 feet (0.9 m) above the

floor. The temperature shall be

measured with a thermometer or

temperature indicating system with an

accuracy as specified in Section 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

Section 1.6, before any testing begins.

The equipment for measuring the

applicable normal nonoperating

temperature shall be as described in

Sections 2.9.3.1, 2.9.3.2, 2.9.3.3, 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/

lb- °F (0.96 kJ/[kg• °C]) and with any

temper that will give a czoefficient of

thermal conductivity of 1073.3 to 1189.1

Btu-in/h-ft2- °F (154.8 to 171.5 W/[m•

°C]). Each block shall have a hole at its

top. The hole shall be 0.08 inch (2.03

mm) in diameter and 0.80 inch (20.3

mm) 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 (0.051 mm) TIR

(total indicator reading). Determine the

actual weight of each test block with a

scale with an accuracy as indicated in

Section 2.9.5.

2.7.1 Conventional oven test block.

The test block for the conventional

oven, W1, shall be 6.25±0.05 inches

(158.8±1.3 mm) in diameter,

approximately 2.8 inches (71 mm) high

and shall weigh 8.5±0.1 lbs (3.86±0.05

kg). The block shall be finished with an

anodic black coating which has a

minimum thickness of 0.001 inch (0.025

mm) 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

(158.8±1.3 mm) in diameter,

approximately 2.8 inches (71 mm) high

and shall weigh 8.5±0.1 lbs (3.86±0.05

kg).

2.7.3 Large test block for

conventional cooking top. The large test

block for the conventional cooking top,

W3, shall be 9±0.05 inches (228.6±1.3

mm) in diameter, approximately 3.0

inches (76 mm) high and shall weigh

19±0.1 lbs (8.62±0.05 kg).

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 Section 2.9.3.3.

2.7.5 Initial test block temperature.

Maintain the initial temperature of the

test blocks, TI, within ±4°F (±2.2°C) of

the ambient room air temperature as

specified in Section 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)
51984 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

source, before measuring its initial

temperature.

2.8 Microwave oven test load.

2.8.1 Test container. The test

container shall be as specified in

Section 4, Paragraph 12.2 of IEC 705

Amendment 2.

2.8.2 Test water load. The test water

load shall be as specified in Section 4,

Paragraph 12.1 of IEC 705 Amendment

2.

2.8.2.1 Test water load and test

container temperature. Before the start

of the test, the oven and the test

container shall be at ambient

temperature as specified in Section 4,

Paragraph 12.4 of IEC 705 Amendment

2. The test water load shall be contained

in a chiller (not the test container) and

maintained at 18° ± 1.8°F (10° ± 1°C)

below the ambient room temperature.

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 watthour meter for measuring the electrical

energy consumption of conventional

ovens and cooking tops shall have a

resolution of 1 watt-hour (3.6 kJ) or less

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 0.1

watt-hour (0.36 kJ) or less and a

maximum error no greater than 1.5

percent of the measured value.

2.9.1.2 Watt meter. The watt meter

used to measure the conventional oven,

conventional range, range clock power

or the power input of the microwave

oven shall have a resolution of 0.2 watt

(0.2 J/s) or less and a maximum error no

greater than 5 percent of the measured

value.

2.9.2 Gas Measurements.

2.9.2.1 Positive displacement

meters. The gas meter to be used for

measuring the gas consumed by the gas

burners of the oven or cooking top shall

have a resolution of 0.01 cubic foot

(0.28 L) or less and a maximum error no

greater than 1 percent of the measured

value for any demand greater than 2.2

cubic feet per hour (62.3 L/h). If a

positive displacement gas meter is used

for measuring the gas consumed by the

pilot lights, it shall have a resolution of

at least 0.01 cubic foot (0.28 L) or less

and have a maximum error no greater

than 2 percent of the measured value.

2.9.2.2 Flow meter. If a gas flow

meter is used for measuring the gas

consumed by the pilot lights, it shall be

calibrated to have a maximum error no

greater than 1.5 percent of the measured

value and a resolution of 1 percent or

less of the measured value.

2.9.3 Temperature measurement

equipment.

2.9.3.1 Room temperature indicating

system. The room temperature

indicating system shall be as specified

in Section 4, Paragraph 12.3 of IEC 705

Amendment 2 for microwave ovens and

Section 2.9.3.5 for ranges, ovens and

cooktops.

2.9.3.2 Temperature indicator

system for measuring conventional oven

temperature. The equipment for

measuring the conventional oven

temperature shall have an error no

greater than ±4°F (±2.2°C) over the range

of 65° to 500°F (18°C to 260°C).

2.9.3.3 Temperature indicator

system for measuring test block

temperature. The system shall have an

error no greater than ±2°F (±1.1°C) when

measuring specific temperatures over

the range of 65° to 330°F (18.3°C to

165.6°C). It shall also have an error no

greater than ±2°F (±1.1°C) when

measuring any temperature difference

up to 240°F (133.3 °C) within the above

range.

2.9.3.4 Test load temperatures. The

thermometer or other temperature

measuring instrument used to measure

the test water load temperature shall be

as specified in Section 4, Paragraph 12.3

of IEC 705 Amendment 2. Use only one

thermometer or other temperature

measuring device throughout the entire

test procedure.

2.9.3.5 Temperature indicator

system for measuring surface

temperatures. The temperature of any

surface of an appliance shall be

measured by means of a thermocouple

in firm contact with the surface. The

temperature indicating system shall

have an error no greater than ±1°F

(±0.6°C) over the range 65° to 90°F (18°C

to 32°C).

2.9.4 Heating Value. The heating

value of the natural gas or propane shall

be measured with an instrument and

associated readout device that has a

maximum error no greater than ±0.5%

of the measured value and a resolution

of ±0.2% or less of the full scale reading

of the indicator instrument. The heating

value of natural gas or propane must be

corrected for local temperature and

pressure conditions.

2.9.5 Scale. The scale used for

weighing the test blocks shall have a

maximum error no greater than 1 ounce

(28.4 g). The scale used for weighing the

microwave oven test water load shall be

as specified in Section 4, paragraph 12.3

of IEC 705 Amendment 2.

3. Test Methods and Measurements

3.1 Test methods.

3.1.1 Conventional oven. Perform a

test by establishing the testing

conditions set forth in Section 2, ‘‘TEST

CONDITIONS,’’ of this Appendix, and

adjust any pilot lights of a conventional

gas oven in accordance with the

manufacturer’s instructions and turn off

the gas flow to the conventional cooking

top, if so equipped. Before beginning the

test, the conventional oven shall be at

its normal nonoperating temperature as

defined in Section 1.6 and described in

Section 2.6. Set the conventional oven

test block W1 approximately in the

center of the usable baking space. If

there is a selector switch for selecting

the mode of operation of the oven, set

it for normal baking. If an oven permits

baking by either forced convection by

using a fan, or without forced

convection, the oven is to be tested in

each of those two modes. The oven shall

remain on for at least one complete

thermostat ‘‘cut-off/cut-on’’ of the

electrical resistance heaters or gas

burners after the test block temperature

has increased 234°F (130°C) above its

initial temperature.

3.1.1.1 Self-cleaning operation of a

conventional oven. Establish the test

conditions set forth in Section 2, ‘‘TEST

CONDITIONS,’’ of this Appendix.

Adjust any pilot lights of a conventional

gas oven in accordance with the

manufacturer’s instructions and turn off

the gas flow to the conventional cooking

top. The temperature of the

conventional oven shall be its normal

nonoperating temperature as defined in

Section 1.6 and described in Section

2.6. Then set the conventional oven’s

self-cleaning process in accordance with

the manufacturer’s instructions. If the

self-cleaning process is adjustable, use

the average time recommended by the

manufacturer for a moderately soiled

oven.

3.1.1.2 Continuously burning pilot

lights of a conventional gas oven.

Establish the test conditions set forth in

Section 2, ‘‘TEST CONDITIONS,’’ of this

Appendix. Adjust any pilot lights of a

conventional gas oven in accordance

with the manufacturer’s instructions

and turn off the gas flow to the

conventional cooking top. If a positive

displacement gas meter is used the, test

duration shall be sufficient to measure

a gas consumption which is at least 200

times the resolution of the gas meter.

3.1.2 Conventional cooking top.

Establish the test conditions set forth in

Section 2, ‘‘TEST CONDITIONS,’’ of this

Appendix. Adjust any pilot lights of a

conventional gas cooking top in

accordance with the manufacturer’s

instructions and turn off the gas flow to

the conventional oven(s), if so

equipped. The temperature of the
Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51985

conventional cooking top shall be its

normal nonoperating temperature as

defined in Section 1.6 and described in

Section 2.6. Set the test block in the

center of the surface unit under test. The

small test block, W2, shall be used on

electric surface units of 7 inches (178

mm) or less in diameter. The large test

block, W3, shall be used on electric

surface units over 7 inches (177.8 mm)

in diameter and on all gas surface units.

Turn on the surface unit under test and

set its energy input rate to the maximum

setting. When the test block reaches 144

°F (80 °C) above its initial test block

temperature, immediately reduce the

energy input rate to 25±5 percent of the

maximum energy input rate. After

15±0.1 minutes at the reduced energy

setting, turn off the surface unit under

test.

3.1.2.1 Continuously burning pilot

lights of a conventional gas cooking top.

Establish the test conditions set forth in

Section 2, ‘‘TEST CONDITIONS,’’ of this

Appendix. Adjust any pilot lights of a

conventional gas cooking top in

accordance with the manufacturer’s

instructions and turn off the gas flow to

the conventional oven(s). If a positive

displacement gas meter is used, the test

duration shall be sufficient to measure

a gas consumption which is at least 200

times the resolution of the gas meter.

3.1.3 Microwave oven.

3.1.3.1 Microwave oven test energy

or power output. Establish the testing

conditions set forth in Section 2, ‘‘TEST

CONDITIONS,’’ of this Appendix.

Follow the test procedure as specified in

Section 4, Paragraph 12.4 of IEC 705

Amendment 2.

3.2 Test measurements.

3.2.1 Conventional oven test energy

consumption. If the oven thermostat

controls the oven temperature without

cycling on and off, measure the energy

consumed, EO, when the temperature of

the block reaches TO (TO is 234 °F (130

°C) above the initial block temperature,

TI). If the oven thermostat operates by

cycling on and off, make the following

series of measurements: Measure the

block temperature, TA, and the energy

consumed, EA, or volume of gas

consumed, VA, at the end of the last

‘‘ON’’ period of the conventional oven

before the block reaches TO. Measure

the block temperature, TB, and the

energy consumed, EB, or volume of gas

consumed, VB, at the beginning of the

next ‘‘ON’’ period. Measure the block

temperature, TC, and the energy

consumed, EC, or volume of gas

consumed, VC, at the end of that ‘‘ON’’

period. Measure the block temperature,

TD, and the energy consumed, ED, or

volume of gas consumed, VD, at the

beginning of the following ‘‘ON’’ period.

Energy measurements for EO, EA, EB, EC

and ED, should be expressed in watthours (kJ) for conventional electric

ovens and volume measurements for VA,

VB, VC and VD should be expressed in

standard cubic feet (L) of gas for

conventional gas ovens. For a gas oven,

measure in watt-hours (kJ) any electrical

energy, EIO, consumed by an ignition

device or other electrical components

required for the operation of a

conventional gas oven while heating the

test block to TO. The energy consumed

by a continuously operating clock that

is an integral part of the timing or

temperature control circuit and cannot

be disconnected during the test may be

subtracted from the oven test energy to

obtain the test energy consumption, EO

or EIO.

3.2.1.1 Conventional oven average

test energy consumption. If the

conventional oven permits baking by

either forced convection or without

forced convection and the oven

thermostat does not cycle on and off,

measure the energy consumed with the

forced convection mode, (EO)1, and

without the forced convection mode,

(EO)2, when the temperature of the block

reaches TO (TO is 234 °F (130 °C) above

the initial block temperature, TI). If the

conventional oven permits baking by

either forced convection or without

forced convection and the oven

thermostat operates by cycling on and

off, make the following series of

measurements with and without the

forced convection mode: Measure the

block temperature, TA, and the energy

consumed, EA, or volume of gas

consumed, VA, at the end of the last

‘‘ON’’ period of the conventional oven

before the block reaches TO. Measure

the block temperature, TB, and the

energy consumed, EB, or volume of gas

consumed, VB, at the beginning of the

next ‘‘ON’’ period. Measure the block

temperature, TC, and the energy

consumed, EC, or volume of gas

consumed, VC, at the end of that ‘‘ON’’

period. Measure the block temperature,

TD, and the energy consumed, ED, or

volume of gas consumed, VD, at the

beginning of the following ‘‘ON’’ period.

Energy measurements for EO, EA, EB, EC

and ED should be expressed in watthours (kJ) for conventional electric

ovens and volume measurements for VA,

VB, VC and VD should be expressed in

standard cubic feet (L) of gas for

conventional gas ovens. For a gas oven

that can be operated with or without

forced convection, measure in watthours (kJ) any electrical energy

consumed by an ignition device or other

electrical components required for the

operation of a conventional gas oven

while heating the test block to TO using

the forced convection mode, (EIO)1, and

without using the forced convection

mode, (EIO)2. The energy consumed by

a continuously operating clock that is an

integral part of the timing or

temperature control circuit and cannot

be disconnected during the test may be

subtracted from the oven test energy to

obtain the test energy consumption,

(EO)1 and (EO)2 or (EIO)1 and (EIO)2.

3.2.1.2 Energy consumption of selfcleaning operation. Measure the energy

consumption, ES, in watt-hours (kJ) of

electricity or the volume of gas

consumption, VS, in standard cubic feet

(L) during the self-cleaning test set forth

in Section 3.1.1.1. For a gas oven, also

measure in watt-hours (kJ) any electrical

energy, EIS, consumed by ignition

devices or other electrical components

required during the self-cleaning test.

The energy consumed by a continuously

operating clock that is an integral part

of the timing or temperature control

circuit and cannot be disconnected

during the test may be subtracted from

the self-cleaning test energy to obtain

the energy consumption, ES or EIS

3.2.1.3 Gas consumption of

continuously burning pilot lights.

Measure the gas consumption of the

pilot lights, VOP, in standard cubic feet

(L) of gas and the test duration, tOP, in

hours for the test set forth in Section

3.1.1.2. If a gas flow rate meter is used,

measure the flow rate, QOP, in standard

cubic feet per hour (L/h).

3.2.1.4 Clock power. If the

conventional oven or conventional

range includes an electric clock which

is on continuously, and the power rating

in watts (J/s) of this feature is not

known, measure the clock power, PCL,

in watts (J/s.) The power rating or

measurement of continuously operating

clocks, that are an integral part of the

timing or temperature control circuits

and cannot be disconnected during

testing, shall be multiplied by the

applicable test period to calculate the

clock energy consumption, in watthours (kJ), during a test. The energy

consumed by the clock during the test

may then be subtracted from the test

energy to obtain the specified test

energy consumption value.

3.2.2 Conventional surface unit test

energy consumption. For the surface

unit under test, measure the energy

consumption, ECT, in watt-hours (kJ) of

electricity or the volume of gas

consumption, VCT, in standard cubic

feet (L) of gas and the test block

temperature, TCT, at the end of the 15

minute (reduced input setting) test

interval for the test specified in Section

3.1.2 and the total time, tCT, in hours,

that the unit is under test. Measure any
51986 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

electrical energy, EIC, consumed by an

ignition device of a gas heating element

in watt-hours (kJ). The energy consumed

by a continuously operating clock that

is an integral part of the timing or

temperature control circuit and cannot

be disconnected during the test may be

subtracted from the cooktop test energy

to obtain the test energy consumption,

ECT or EIC.

3.2.2.1 Gas consumption of

continuously burning pilot lights. If the

conventional gas cooking top under test

has one or more continuously burning

pilot lights, measure the gas consumed

during the test by the pilot lights, VCP,

in standard cubic feet (L) of gas, and the

test duration, tCP, in hours as specified

in Section 3.1.2.1. If a gas flow rate

meter is used, measure the flow rate,

QCP, in standard cubic feet per hour (L/

h).

3.2.3 Microwave oven test energy

consumption and power input.

Measurements are to be made as

specified in Section 4, Paragraphs 12.4

and 13 of IEC 705 and Amendment 2.

Measure the electrical input energy, EM,

in watt-hours (kJ) consumed by the

microwave oven during the test. Repeat

the tests three times unless the power

output value resulting from the second

measurement is within 1.5% of the

value obtained from the first

measurement as stated in Section 4,

Paragraphs 12.6 of IEC 705 Amendment

2. (See 10 CFR 430.22.)

3.3 Recorded values.

3.3.1 Record the test room

temperature, TR, at the start and end of

each range, oven or cooktop test, as

determined in Section 2.5.

3.3.2 Record measured test block

weights W1, W2, and W3 in pounds (kg).

3.3.3 Record the initial temperature,

T1, of the test block under test.

3.3.4 For a conventional oven with a

thermostat which operates by cycling on

and off, record the conventional oven

test measurements TA, EA, TB, EB, TC,

EC, TD, and ED for conventional electric

ovens or TA, VA, TB, VB, TC, VC, TD, and

VD for conventional gas ovens. If the

thermostat controls the oven

temperature without cycling on and off,

record EO. For a gas oven which also

uses electrical energy for the ignition or

operation of the oven, also record EIO.

3.3.5 For a conventional oven that

can be operated with or without forced

convection and the oven thermostat

controls the oven temperature without

cycling on and off, measure the energy

consumed with the forced convection

mode, (EO)1, and without the forced

convection mode, (EO)2. If the

conventional oven operates with or

without forced convection and the

thermostat controls the oven

temperature by cycling on and off,

record the conventional oven test

measurements TA, EA, TB, EB, TC, EC,

TD, and ED for conventional electric

ovens or TA, VA, TB, VB, TC, VC, TD, and

VD for conventional gas ovens. For a gas

oven that can be operated with or

without forced convection, measure any

electrical energy consumed by an

ignition device or other electrical

components used during the forced

convection mode, (EIO)1, and without

using the forced convection mode,

(EIO)2.

3.3.6 Record the measured energy

consumption, ES, or gas consumption,

VS, and for a gas oven, any electrical

energy, EIS, for the test of the selfcleaning operation of a conventional

oven.

3.3.7 Record the gas flow rate, QOP;

or the gas consumption, VOP, and the

elapsed time, tOP, that any continuously

burning pilot lights of a conventional

oven are under test.

3.3.8 Record the clock power

measurement or rating, PCL, in watts (J/

s), except for microwave oven tests.

3.3.9 For the surface unit under test,

record the electric energy consumption,

ECT, or the gas volume consumption,

VCT, the final test block temperature,

TCT, the total test time, tCT. For a gas

cooking top which uses electrical energy

for ignition of the burners, also record

EIC.

3.3.10 Record the gas flow rate, QCP;

or the gas consumption, VCP, and the

elapsed time, tCP, that any continuously

burning pilot lights of a conventional

gas cooking top are under test.

3.3.11 Record the heating value, Hn,

as determined in Section 2.2.2.2 for the

natural gas supply.

3.3.12 Record the heating value, Hp,

as determined in Section 2.2.2.3 for the

propane supply.

3.3.13 Record the electrical input

energy and power input, EM and PM, for

the microwave oven test; the initial and

final temperature, T1 and T2, of the test

water load; the mass of the test

container before filling with the test

water load and the mass of the test

water load, MC and MW respectively;

and the measured room temperature, T0;

as determined in Section 3.2.3.

4. Calculation of Derived Results From

Test Measurements

4.1 Conventional oven.

4.1.1 Test energy consumption. For a

conventional oven with a thermostat

which operates by cycling on and off,

calculate the test energy consumption,

EO, expressed in watt-hours ( kJ) for

electric ovens and in Btu’s (kJ) for gas

ovens, and defined as:

E E

T T

T T O AB E E O AB

CD AB

= + CD AB

−

−











 × − ( )

















for electric ovens, and,

E V H

T T

T T O AB V V H O AB

CD AB

= × ( ) + CD AB

−

−











 × − ( ) ×
















Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51987

For gas ovens

Where:

H = either Hn or Hp, the heating value

of the gas used in the test as specified

in Section 2.2.2.2 and Section 2.2.2.3,

expressed in Btu’s per standard cubic

foot (kJ/L).

TO = 234°F (130°C) plus the initial test

block temperature.

and,

E

E E

E

E E

V

V V

V

V V

T

T T

T

T T

AB

A B

CD

C D

AB

A B

CD

C D

AB

A B

CD

C D

= ( ) + = ( ) +

= ( ) + = ( ) +

= ( ) + = ( ) +

2 2

2 2

2 2

,

,

,

Where:

TA = block temperature in °F (°C) at the

end of the last ‘‘ON’’ period of the

conventional oven before the test

block reaches TO.

TB = block temperature in °F (°C) at the

beginning of the ‘‘ON’’ period

following the measurement of TA.

TC = block temperature in °F (°C) at the

end of the ‘‘ON’’ period which

starts with TB.

TD = block temperature in °F (°C) at the

beginning of the ‘‘ON’’ period

which follows the measurement of

TC.

EA = electric energy consumed in Wh

(kJ) at the end of the last ‘‘ON’’

period before the test block reaches

TO.

EB = electric energy consumed in Wh

(kJ) at the beginning of the ‘‘ON’’

period following the measurement

of TA.

EC = electric energy consumed in Wh

(kJ) at the end of the ‘‘ON’’ period

which starts with TB.

ED = electric energy consumed in Wh

(kJ) at the beginning of the ‘‘ON’’

period which follows the

measurement of TC.

VA = volume of gas consumed in

standard cubic feet (L) at the end of

the last ‘‘ON’’ period before the test

block reaches TO.

VB = volume of gas consumed in

standard cubic feet (L) at the

beginning of the ‘‘ON’’ period

following the measurement of TA.

VC = volume of gas consumed in

standard cubic feet (L) at the end of

the ‘‘ON’’ period which starts with

TB.

VD = volume of gas consumed in

standard cubic feet (L) at the

beginning of the ‘‘ON’’ period

which follows the measurement of

TC.

The energy consumed by a

continuously operating clock that

cannot be disconnected during the test

may be subtracted from the oven test

energy to obtain the oven test energy

consumption, EO.

4.1.1.1 Average test energy

consumption. If the conventional oven

can be operated with or without forced

convection, determine the average test

energy consumption, EO and EIO, in

watt-hours (kJ) for electric ovens and

Btu’s (kJ) for gas ovens using the

following equations:

E

E E

E

E E

O

O O

IO

IO IO

= ( ) + ( )

= ( ) + ( )

1 2

1 2

2

2

Where:

(EO)1=test energy consumption using the

forced convection mode in watthours (kJ) for electric ovens and in

Btu’s (kJ) for gas ovens as measured

in Section 3.2.1.1.

(EO)2=test energy consumption without

using the forced convection mode

in watt-hours (kJ) for electric ovens

and in Btu’s (kJ) for gas ovens as

measured in Section 3.2.1.1.

(EIO)1=electrical energy consumption in

watt-hours (kJ) of a gas oven in

forced convection mode as

measured in Section 3.2.1.1.

(EIO)2=electrical energy

consumption in watt-hours (kJ) of a

gas oven without using the forced

convection mode as measured in

Section 3.2.1.1.

The energy consumed by a

continuously operating clock that

cannot be disconnected during the test

may be subtracted from the oven test

energy to obtain the average test energy

consumption EO and EIO.

4.1.2 Conventional oven annual

energy consumption.

4.1.2.1. Annual cooking energy

consumption.

4.1.2.1.1. Annual primary energy

consumption. Calculate the annual

primary energy consumption for

cooking, ECO, expressed in kilowatthours (kJ) per year for electric ovens and

in Btu’s (kJ) per year for gas ovens, and

defined as:

E E K O

W C T CO

O e O

l p S

= × ×

× ×

for electric ovens,

Where:

E O=test energy consumption as

measured in Section 3.2.1 or as

calculated in Section 4.1.1 or

Section 4.1.1.1.

K e=3.412 Btu/Wh (3.6 kJ/Wh,)

conversion factor of watt-hours to

Btu’s.

O O=29.3 kWh (105,480 kJ) per year,

annual useful cooking energy

output of conventional electric

oven.

W 1=measured weight of test block in

pounds (kg).

C p=0.23 Btu/lb-°F (0.96 kJ/kg •°C),

specific heat of test block.

T S=234°F (130°C), temperature rise of

test block.

E E O

W C T CO

O O

l p S

= ×

× ×

for gas ovens,

Where:

EO=test energy consumption as

measured in Section 3.2.1. or as

calculated in Section 4.1.1 or

Section 4.1.1.1.

OO=88.8 kBtu (93,684 kJ) per year,

annual useful cooking energy

output of conventional gas oven.

W1, Cp and TS are the same as defined

above.

4.1.2.1.2 Annual secondary energy

consumption for cooking of gas ovens.

Calculate the annual secondary energy

consumption for cooking, ESO,

expressed in kilowatt-hours (kJ) per year

and defined as:

E E K O

W C T SO

IO e O

l p S

= × ×

× ×

,

Where:

EIO=electrical test energy consumption

as measured in Section 3.2.1 or as

calculated in Section 4.1.1.1.

OO=29.3 kWh (105,480 kJ) per year,

annual useful cooking energy

output.

Ke, W1, Cp, and TS are as defined in

Section 4.1.2.1.1.

4.1.2.2 Annual energy consumption

of any continuously burning pilot lights.

Calculate the annual energy

consumption of any continuously

burning pilot lights, EPO, expressed in

Btu’s (kJ) per year and defined as:

EPO=QOP×H×(A¥B),

or,

E V

t PO H A B OP

OP

= × × − ( )

Where:

QOP=pilot gas flow rate in standard

cubic feet per hour (L/h), as

measured in Section 3.2.1.3.

VOP=standard cubic feet (L) of gas

consumed by any continuously

burning pilot lights, as measured in

Section 3.2.1.3.

tOP=elapsed test time in hours for any

continuously burning pilot lights

tested, as measured in Section

3.2.1.3.

H=Hn or Hp, the heating value of the gas

used in the test as specified in
51988 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

Section 2.2.2.2 and Section 2.2.2.3

in Btu’s per standard cubic foot (kJ/

L).

A=8,760, number of hours in a year.

B=300, number of hours per year any

continuously burning pilot lights

contribute to the heating of an oven

for cooking food.

4.1.2.3 Annual conventional oven

self-cleaning energy.

4.1.2.3.1 Annual primary energy

consumption. Calculate the annual

primary energy consumption for

conventional oven self-cleaning

operations, ESC, expressed in kilowatthours (kJ) per year for electric ovens and

in Btu’s (kJ) for gas ovens, and defined

as:

ESC=ES×Se×K, for electric ovens,

Where:

ES=energy consumption in watt-hours,

as measured in Section 3.2.1.2.

Se=4, average number of times a selfcleaning operation of a

conventional electric oven is used

per year.

K=0.001 kWh/Wh conversion factor for

watt-hours to kilowatt-hours.

or

ESC=VS×H×Sg, for gas ovens,

Where:

VS=gas consumption in standard cubic

feet (L), as measured in Section

3.2.1.2.

H=Hn or Hp, the heating value of the gas

used in the test as specified in

Section 2.2.2.2 and Section 2.2.2.3

in Btu’s per standard cubic foot (kJ/

L).

Sg=4, average number of times a selfcleaning operation of a

conventional gas oven is used per

year.

The energy consumed by a

continuously operating clock that

cannot be disconnected during the selfcleaning test procedure may be

subtracted from the test energy to obtain

the test energy consumption, ESC.

4.1.2.3.2 Annual secondary energy

consumption for self-cleaning operation

of gas ovens. Calculate the annual

secondary energy consumption for selfcleaning operations of a gas oven, ESS,

expressed in kilowatt-hours (kJ) per year

and defined as:

ESS=EIS x Sg x K,

Where:

EIS=electrical energy consumed during

the self-cleaning operation of a

conventional gas oven, as measured

in Section 3.2.1.2.

Sg=4, average number of times a selfcleaning operation of a

conventional gas oven is used per

year.

K=0.001 kWh/Wh conversion factor for

watt-hours to kilowatt-hours.

4.1.2.4 Annual clock energy

consumption. Calculate the annual

energy consumption of any constantly

operating electric clock, ECL, expressed

in kilowatt-hours (kJ) per year and

defined as:

ECL = PCL × A × K,

Where:

PCL=power rating of clock which is on

continuously, in watts, as measured

in Section 3.2.1.4.

A=8,760, number of hours in a year.

K=0.001 kWh/Wh conversion factor for

watt-hours to kilowatt-hours.

4.1.2.5 Total annual energy

consumption of a single conventional

oven.

4.1.2.5.1 Conventional electric oven

energy consumption. Calculate the total

annual energy consumption of a

conventional electric oven, EAO,

expressed in kilowatt-hours (kJ) per year

and defined as:

EAO=ECO+ESC+ECL,

Where:

ECO=annual primary cooking energy

consumption as determined in

Section 4.1.2.1.1.

ESC=annual primary self-cleaning

energy consumption as determined

in Section 4.1.2.3.1.

ECL=annual clock energy consumption

as determined in Section 4.1.2.4.

4.1.2.5.2 Conventional gas oven

energy consumption. Calculate the total

annual gas energy consumption of a

conventional gas oven, EAOG, expressed

in Btu’s (kJ) per year and defined as:

EAOG=ECO+ESC+EPO,

Where:

ECO=annual primary cooking energy

consumption as determined in

Section 4.1.2.1.1.

EPO=annual pilot light energy

consumption as determined in

Section 4.1.2.2.

ESC=annual primary self-cleaning

energy consumption as determined

in Section 4.1.2.3.1.

If the conventional gas oven uses

electrical energy, calculate the total

annual electrical energy consumption,

EAOE, expressed in kilowatt-hours (kJ)

per year and defined as:

EAOE=ESO+ESS+ECL,

Where:

ESO=annual secondary cooking energy

consumption as determined in

Section 4.1.2.1.2.

ESS=annual secondary self-cleaning

energy consumption as determined

in Section 4.1.2.3.2.

ECL=annual clock energy consumption

as determined in Section 4.1.2.4.

4.1.2.6. Total annual energy

consumption of multiple conventional

ovens. If the cooking appliance includes

more than one conventional oven,

calculate the total annual energy

consumption of the conventional ovens

using the following equations:

4.1.2.6.1 Conventional electric oven

energy consumption. Calculate the total

annual energy consumption, ETO, in

kilowatt-hours (kJ) per year and defined

as:

ETO = EACO + EASC + ECL,

Where:

E

n

ACO ECO i

i

n

= ( ) =

∑

1

1

,

is the average annual primary energy

consumption for cooking,

and where:

n = number of conventional ovens in the

basic model.

ECO = annual primary energy

consumption for cooking as

determined in Section 4.1.2.1.1.

E

n

ASC ESC i

i

n

= ( ) =

∑

1

1

,

average annual self-cleaning energy

consumption,

Where:

n = number of self-cleaning

conventional ovens in the basic

model.

ESC = annual primary self-cleaning

energy consumption as determined

according to Section 4.1.2.3.1.

ECL = clock energy consumption as

determined according to Section

4.1.2.4.

4.1.2.6.2 Conventional gas oven energy

consumption. Calculate the total

annual gas energy consumption,

ETOG, in Btu’s (kJ) per year and

defined as:

ETOG = EACO + EASC + ETPO,

Where:

EACO = average annual primary energy

consumption for cooking in Btu’s

(kJ) per year and is calculated as:

E

n

ACO ECO i

i

n

= ( ) =

∑

1

1

,

Where:

n = number of conventional ovens in the

basic model.

ECO = annual primary energy

consumption for cooking as

determined in Section 4.1.2.1.1.

and,

EASC = average annual self-cleaning

energy consumption in Btu’s (kJ)

per year and is calculated as:
Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51989

E

n

ASC ESC i

i

n

= ( ) =

∑

1

1

,

Where:

n = number of self-cleaning

conventional ovens in the basic

model.

ESC = annual primary self-cleaning

energy consumption as determined

according to Section 4.1.2.3.1.

E E TPO PO i

i

n

= ( ) =

∑ ,

1

total energy consumption of any pilot

lights,

Where:

EPO = annual energy consumption of

any continuously burning pilot

lights determined according to

Section 4.1.2.2.

n = number of pilot lights in the basic

model.

If the oven also uses electrical energy,

calculate the total annual electrical

energy consumption, ETOE, in kilowatthours (kJ) per year and defined as:

ETOE = EASO + EAAS + ECL,

Where:

E

n

ASO ESO i

i

n

= ( ) =

∑

1

1

,

is the average annual secondary energy

consumption for cooking,

Where:

n=number of conventional ovens in the

basic model.

ESO=annual secondary energy

consumption for cooking of gas

ovens as determined in Section

4.1.2.1.2.

E

n

AAS ESS i

i

n

= ( ) =

∑

1

1

,

is the average annual secondary selfcleaning energy consumption,

Where:

n=number of self-cleaning ovens in the

basic model.

ESS=annual secondary self-cleaning

energy consumption of gas ovens as

determined in Section 4.1.2.3.2.

ECL=annual clock energy consumption

as determined in Section 4.1.2.4.

4.1.3 Conventional oven cooking

efficiency.

4.1.3.1 Single conventional oven.

Calculate the conventional oven cooking

efficiency, EffAO, using the following

equations:

For electric ovens:

Eff

W C T

E K AO

l p S

O e

= × ×

×

,

and,

For gas ovens:

Eff

W C T

E E K AO

l p S

O IO e

= × ×

+ × ( ) ,

Where:

W1=measured weight of test block in

pounds (kg).

Cp=0.23 Btu/lb-°F (0.96 kJ/kg• °C),

specific heat of test block.

TS=234°F (130°C), temperature rise of

test block.

EO=test energy consumption as

measured in Section 3.2.1 or

calculated in Section 4.1.1 or

Section 4.1.1.1.

Ke=3.412 Btu/Wh (3.6 kJ/Wh),

conversion factor for watt-hours to

Btu’s.

EIO=electrical test energy consumption

according to Section 3.2.1 or as

calculated in Section 4.1.1.1.

4.1.3.2 Multiple conventional ovens.

If the cooking appliance includes more

than one conventional oven, calculate

the cooking efficiency for all of the

conventional ovens in the appliance,

EffTO, using the following equation:

Eff n

Eff

TO

AO i i

n = 



 



 =

∑ 1

1

,

Where:

n=number of conventional ovens in the

cooking appliance.

EffAO=cooking efficiency of each oven

determined according to Section

4.1.3.1.

4.1.4 Conventional oven energy

factor. Calculate the energy factor, or the

ratio of useful cooking energy output to

the total energy input, RO, using the

following equations:

R O

E O

O

AO

= ,

For electric ovens,

Where:

OO=29.3 kWh (105,480 kJ) per year,

annual useful cooking energy

output.

EAO=total annual energy consumption

for electric ovens as determined in

Section 4.1.2.5.1.

For gas ovens:

R O

E E K O

O

AOG AOE e

= + × ( ) ,

Where:

OO=88.8 kBtu (93,684 kJ) per year,

annual useful cooking energy

output.

EAOG=total annual gas energy

consumption for conventional gas

ovens as determined in Section

4.1.2.5.2.

EAOE=total annual electrical energy

consumption for conventional gas

ovens as determined in Section

4.1.2.5.2.

Ke=3,412 Btu/kWh (3,600 kJ/kWh),

conversion factor for kilowatt-hours

to Btu’s.

4.2 Conventional cooking top

4.2.1 Conventional cooking top

cooking efficiency

4.2.1.1 Electric surface unit cooking

efficiency. Calculate the cooking

efficiency, EffSU, of the electric surface

unit under test, defined as:

Eff W C T

K E SU p

SU

e CT

= × ×

×













,

Where:

W=measured weight of test block, W2 or

W3, expressed in pounds (kg).

Cp=0.23 Btu/lb-°F (0.96 kJ/kg• °C),

specific heat of test block.

TSU=temperature rise of the test block:

final test block temperature, TCT, as

determined in Section 3.2.2, minus

the initial test block temperature,

TI, expressed in °F (°C) as

determined in Section 2.7.5.

Ke=3.412 Btu/Wh (3.6 kJ/Wh),

conversion factor of watt-hours to

Btu’s.

ECT=measured energy consumption, as

determined according to Section

3.2.2, expressed in watt-hours (kJ).

The energy consumed by a

continuously operating clock that

cannot be disconnected during the

cooktop test may be subtracted from the

energy consumption, ECT, as determined

in Section 3.2.2.

4.2.1.2 Gas surface unit cooking

efficiency. Calculate the cooking

efficiency, EffSU, of the gas surface unit

under test, defined as:

Eff W C T

E SU

P SU = 3 × × ,

Where:

W3=measured weight of test block as

measured in Section 3.3.2,

expressed in pounds (kg).

Cp and TSU are the same as defined in

Section 4.2.1.1.

and,

E=[VCT ¥ VCP×H] + (EIC×Ke),

Where:

VCT=total gas consumption in standard

cubic feet (L) for the gas surface

unit test as measured in Section

3.2.2.

EIC=electrical energy consumed in watthours (kJ) by an ignition device of

a gas surface unit as measured in

Section 3.2.2.
51990 Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations

Ke=3.412 Btu/Wh (3.6 kJ/Wh),

conversion factor of watt-hours to

Btu’s.

H=either Hn or Hp, the heating value of

the gas used in the test as specified

in Section 2.2.2.2 and Section

2.2.2.3, expressed in Btu’s per

standard cubic foot (kJ/L) of gas.

VCP=QCP×tCT, pilot consumption, in

standard cubic feet (L), during unit

test,

Where:

tCT=the elapsed test time as defined in

Section 3.2.2.

and

Q V

t CP

CP

CP

= ,

(pilot flow in standard cubic feet per

hour)

Where:

VCP=any pilot lights gas consumption

defined in Section 3.2.2.1.

tCP=elapsed time of the cooking top

pilot lights test as defined in

Section 3.2.2.1.

4.2.1.3 Conventional cooking top

cooking efficiency. Calculate the

conventional cooking top cooking

efficiency, EffCT, using the following

equation:

Eff

n

Eff CT SU i

i

n

= ( ) =

∑

1

1

,

Where:

n=number of surface units in the

cooking top.

EffSU=the efficiency of each of the

surface units, as determined

according to Section 4.2.1.1 or

Section 4.2.1.2.

4.2.2 Conventional cooking top

annual energy consumption.

4.2.2.1 Conventional electric

cooking top energy consumption.

Calculate the annual energy

consumption of an electric cooking top,

ECA, in kilowatt-hours (kJ) per year,

defined as:

E O

Eff CA

CT

CT

= ,

Where:

OCT=173.1 kWh (623,160 kJ) per year,

annual useful cooking energy

output.

EffCT=conventional cooking top cooking

efficiency as defined in Section

4.2.1.3.

4.2.2.2 Conventional gas cooking top

4.2.2.2.1 Annual cooking energy

consumption. Calculate the annual

energy consumption for cooking, ECC, in

Btu’s (kJ) per year for a gas cooking top,

defined as:

E O

Eff CC

CT

CT

= ,

Where:

OCT=527.6 kBtu (556,618 kJ) per year,

annual useful cooking energy

output.

EffCT=the gas cooking top efficiency as

defined in Section 4.2.1.3.

4.2.2.2.2 Annual energy consumption

of any continuously burning gas

pilots. Calculate the annual energy

consumption of any continuously

burning gas pilot lights of the

cooking top, EPC, in Btu’s (kJ) per

year, defined as:

EPC=QCP×A×H,

Where:

QCP=pilot light gas flow rate as

measured in Section 3.2.2.1.

A=8,760 hours, the total number of

hours in a year.

H=either Hn or Hp, the heating value of

the gas used in the test as specified

in Section 2.2.2.2. and Section

2.2.2.3, expressed in Btu’s per

standard cubic foot (kJ/L) of gas.

4.2.2.2.3 Total annual energy

consumption of a conventional gas

cooking top. Calculate the total annual

energy consumption of a conventional

gas cooking top, ECA, in Btu’s (kJ) per

year, defined as:

ECA=ECC + EPC,

Where:

ECC=energy consumption for cooking as

determined in Section 4.2.2.2.1.

EPC=annual energy consumption of the

pilot lights as determined in

Section 4.2.2.2.2.

4.2.3 Conventional cooking top

energy factor. Calculate the energy

factor or ratio of useful cooking energy

output for cooking to the total energy

input, RCT, as follows:

For an electric cooking top, the energy

factor is the same as the cooking

efficiency as determined according to

Section 4.2.1.3.

For gas cooking tops,

R O

E CT

CT

CA

= ,

Where:

OCT=527.6 kBtu (556,618 kJ) per year,

annual useful cooking energy

output of cooking top.

ECA=total annual energy consumption of

cooking top determined according

to Section 4.2.2.2.3.

4.3 Combined components. The

annual energy consumption of a kitchen

range, e.g. a cooktop and oven

combined, shall be the sum of the

annual energy consumption of each of

its components. The annual energy

consumption for other combinations of

ovens, cooktops and microwaves will

also be treated as the sum of the annual

energy consumption of each of its

components. The energy factor of a

combined component is the sum of the

annual useful cooking energy output of

each component divided by the sum of

the total annual energy consumption of

each component.

4.4 Microwave oven.

4.4.1 Microwave oven test energy

output. Calculate the microwave oven

test energy output, ET, in watt-hour’s

(kJ). The calculation is repeated two or

three times as required in section 3.2.3.

The average of the ET’s is used for a

calculation in section 4.4.3. For

calculations specified in units of energy

[watt-hours (kJ)], use the equation

below:

E

C M T T C M T T

K T

p W C C

e

= ( ) 2 1 − + − ( ) 2 0

Where:

MW=the measured mass of the test water

load, in pounds (g).

MC=the measured mass of the test

container before filling with test

water load, in pounds (g).

T1=the initial test water load

temperature, in °F (°C).

T2=the final test water load temperature,

in °F (°C).

T0=the measured ambient room

temperature, in °F (°C).

CC=0.210 Btu/lb¥°F (0.88 kJ/kg•°C),

specific heat of test container.

Cp=1.0 Btu/lb¥°F (4.187 kJ/kg•°C),

specific heat of water.

Ke=3,412 Btu/kWh (3,600 kJ/kWh)

conversion factor of kilowatt-hours

to Btu’s.

4.4.2 Microwave oven test power

output. Calculate the microwave oven

test power output, PT, in watts (J/s) as

specified in Section four, paragraph 12.5

of IEC 705 Amendment 2 See Section

430.22. The calculation is repeated for

each test as required in section 3.2.3.

The average of the two or three PT’s is

used for calculations in section 4.4.4.

(See 10 CFR 430.22)

4.4.3 Microwave oven annual energy

consumption. Calculate the microwave

oven annual energy consumption, Emo,

in KWh’s per year, defined as:

E E O

E MO

M M

T

= ×

Where:

EM=the energy consumption as defined

in Section 3.2.3.

OM=79.8 kWh (287,280 kJ) per year, the

microwave oven annual useful

cooking energy output.
Federal Register / Vol. 62, No. 192 / Friday, October 3, 1997 / Rules and Regulations 51991

ET=the test energy as calculated in

Section 4.4.1.

4.4.4 Microwave oven cooking

efficiency. Calculate the microwave

oven cooking efficiency, EffMO, as

specified in Section four, paragraph

14 of IEC 705.

4.4.5 Microwave oven energy factor.

Calculate the energy factor or the

ratio of the useful cooking energy

output to total energy input on a

yearly basis, RMO, defined as:

R O

E MO

M

MO

= ,

Where:

OM=79.8 kWh (287,280 kJ) per year,

annual useful cooking energy

output.

EMO=annual total energy consumption

as determined in Section 4.4.3.

[FR Doc. 97–25745 Filed 10–2–97; 8:45 am]

BILLING CODE 6450–01–P