1 Scope
This document defines the test procedures and calculations to determine the ECO efficiency of the following catering equipment installed in an aircraft:
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— Chilling equipment (with freeze function);
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— Ovens (steam and convection ovens);
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— Beverage makers (coffee maker, water heater).
Based on the results it will be possible to derive the energy consumption index and a performance index of the considered equipment type. The two index values represent the ECO efficiency.