[Federal Register Volume 78, Number 23 (Monday, February 4, 2013)]
[Proposed Rules]
[Pages 7940-7965]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2013-01537]
[[Page 7939]]
Vol. 78
Monday,
No. 23
February 4, 2013
Part IV
Department of Energy
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Office of Energy Efficiency and Renewable Energy
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10 CFR Part 430
Energy Conservation Program: Test Procedures for Microwave Ovens
(Active Mode); Proposed Rule
Federal Register / Vol. 78, No. 23 / Monday, February 4, 2013 /
Proposed Rules
[[Page 7940]]
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DEPARTMENT OF ENERGY
Office of Energy Efficiency and Renewable Energy
10 CFR Part 430
[Docket No. EERE-2010-BT-TP-0023]
RIN 1904-AC26
Energy Conservation Program: Test Procedures for Microwave Ovens
(Active Mode)
AGENCY: Office of Energy Efficiency and Renewable Energy, Department of
Energy.
ACTION: Notice of proposed rulemaking.
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SUMMARY: The U.S. Department of Energy (DOE) proposes to revise its
test procedures for microwave ovens established under the Energy Policy
and Conservation Act. The proposed amendments would add provisions for
measuring the active mode energy use for microwave ovens, including
both microwave-only ovens and convection microwave ovens. Specifically,
DOE is proposing provisions for measuring the energy use of the
microwave-only cooking mode for both microwave-only ovens and
convection microwave ovens based on the testing methods in the latest
draft version of the International Electrotechnical Commission Standard
60705, ``Household microwave ovens--Methods for measuring
performance.'' DOE is proposing provisions for measuring the energy use
of the convection-only cooking mode for convection microwave ovens
based on the DOE test procedure for conventional ovens in our
regulations. DOE is also proposing to calculate the energy use of the
convection-microwave cooking mode for convection microwave ovens by
apportioning the microwave-only mode and convection-only mode energy
consumption measurements based on typical consumer use.
DATES: DOE will hold a public meeting on Tuesday, March 5, 2013, from 9
a.m. to 4 p.m., in Washington, DC. The meeting will also be broadcast
as a webinar. See section V, ``Public Participation,'' for webinar
registration information, participant instructions, and information
about the capabilities available to webinar participants.
DOE will accept comments, data, and information regarding this
notice of proposed rulemaking (NOPR) before and after the public
meeting, but submitted no later than April 22, 2013. See section V,
``Public Participation,'' for details.
ADDRESSES: The public meeting will be held at the U.S. Department of
Energy, Forrestal Building, Room 8E-089, 1000 Independence Avenue SW.,
Washington, DC 20585. To attend, please notify Ms. Brenda Edwards at
(202) 586-2945. Please note that foreign nationals visiting DOE
Headquarters are subject to advance security screening procedures. Any
foreign national wishing to participate in the meeting should advise
DOE as soon as possible by contacting Ms. Edwards to initiate the
necessary procedures. Please also note that those wishing to bring
laptops into the Forrestal Building will be required to obtain a
property pass. Visitors should avoid bringing laptops, or allow an
extra 45 minutes. Persons can attend the public meeting via webinar.
For more information, refer to the Public Participation section near
the end of this notice.
Any comments submitted must identify the NOPR on Test Procedures
for Microwave Ovens, and provide docket number EERE-2010-BT-TP-0023
and/or regulatory information number (RIN) 1904-AC26. Comments may be
submitted using any of the following methods:
1. Federal eRulemaking Portal: www.regulations.gov. Follow the
instructions for submitting comments.
2. Email: [email protected]. Include docket number EERE-
2010-BT-TP-0023 and/or RIN 1904-AC26 in the subject line of the
message.
3. Mail: Ms. Brenda Edwards, U.S. Department of Energy, Building
Technologies Program, Mailstop EE-2J, 1000 Independence Avenue SW.,
Washington, DC 20585-0121. If possible, please submit all items on a
compact disc (CD), in which case it is not necessary to include printed
copies.
4. Hand Delivery/Courier: Ms. Brenda Edwards, U.S. Department of
Energy, Building Technologies Program, 6th Floor, 950 L'Enfant Plaza
SW., Washington, DC 20024. Telephone: (202) 586-2945. If possible,
please submit all items on a CD, in which case it is not necessary to
include printed copies.
For detailed instructions on submitting comments and additional
information on the rulemaking process, see section V of this document
(Public Participation).
Docket: The docket is available for review at www.regulations.gov,
including Federal Register notices, framework documents, public meeting
attendee lists and transcripts, comments, and other supporting
documents/materials. All documents in the docket are listed in the
www.regulations.gov index. However, not all documents listed in the
index may be publicly available, such as information that is exempt
from public disclosure.
A link to the docket Web page can be found at: http://www.regulations.gov/#!docketDetail;dct=FR%252BPR%252BN%252BO%252BSR;rpp=10;po=0;D=EERE-
2010-BT-TP-0023. This Web page contains a link to the docket for this
notice on the www.regulations.gov site. The www.regulations.gov Web
page contains simple instructions on how to access all documents,
including public comments, in the docket. See section V for information
on how to submit comments through www.regulations.gov.
For further information on how to submit a comment or review other
public comments and the docket, or participate in the public meeting,
contact Ms. Brenda Edwards at (202) 586-2945 or email:
[email protected].
FOR FURTHER INFORMATION CONTACT:
Ms. Ashley Armstrong, U.S. Department of Energy, Office of Energy
Efficiency and Renewable Energy, Building Technologies Program, EE-2J,
1000 Independence Avenue SW., Washington, DC, 20585-0121. Telephone:
(202) 586-6590. Email: [email protected].
Mr. Ari Altman, U.S. Department of Energy, Office of the General
Counsel, GC-71, 1000 Independence Avenue SW., Washington, DC, 20585-
0121. Telephone: (202) 287-6307. Email: [email protected].
SUPPLEMENTARY INFORMATION:
Table of Contents
I. Authority and Background
II. Summary of the Notice of Proposed Rulemaking
III. Discussion
A. Products Covered by this Test Procedure Rulemaking
B. Effective Date for the Test Procedure and Date on Which Use
of the Test Procedure Will Be Required
C. Consumer Usage
D. Specifications for the Test Methods and Measurements for the
Microwave-Only Ovens
1. NODA Test Results and Comments
2. Proposed Test Method
E. Specifications for the Test Methods and Measurements for
Convection Microwave Ovens
1. NODA Test Results and Comments
2. Proposed Test Method
F. Measures of Energy Consumption
G. Compliance With Other EPCA Requirements
1. Test Burden
2. Certification Requirements
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
B. Review Under the Regulatory Flexibility Act
[[Page 7941]]
C. Review Under the Paperwork Reduction Act of 1995
D. Review Under the National Environmental Policy Act of 1969
E. Review Under Executive Order 13132
F. Review Under Executive Order 12988
G. Review Under the Unfunded Mandates Reform Act of 1995
H. Review Under the Treasury and General Government
Appropriations Act, 1999
I. Review Under Executive Order 12630
J. Review Under the Treasury and General Government
Appropriations Act, 2001
K. Review Under Executive Order 13211
L. Review Under Section 32 of the Federal Energy Administration
Act of 1974
V. Public Participation
A. Attendance at Public Meeting
B. Procedure for Submitting Prepared General Statements for
Distribution
C. Conduct of Public Meeting
D. Submission of Comments
E. Issues on Which DOE Seeks Comment
1. Microwave-only Oven Test Method
2. Convection Microwave Oven Test Method
3. Fan-Only Mode Test Method
4. Integrated Annual Energy Use Metric
5. Test Burden
VI. Approval of the Office of the Secretary
I. Authority and Background
Title III of the Energy Policy and Conservation Act (42 U.S.C.
6291, et seq.; ``EPCA'' or, ``the Act'') sets forth a variety of
provisions designed to improve energy efficiency. (All references to
EPCA refer to the statute as amended through the Energy Independence
and Security Act of 2007 (EISA 2007), Pub. L. 110-140 (Dec. 19, 2007)).
Part B of title III, which for editorial reasons was redesignated as
Part A upon incorporation into the U.S. Code (42 U.S.C. 6291-6309),
establishes the ``Energy Conservation Program for Consumer Products
Other Than Automobiles.'' These include microwave ovens, the subject of
today's notice. (42 U.S.C. 6291(1)-(2) and 6292(a)(10))
Under EPCA, this program consists essentially of four parts: (1)
Testing, (2) labeling, (3) Federal energy conservation standards, and
(4) certification and enforcement procedures. The testing requirements
consist of test procedures that manufacturers of covered products must
use (1) as the basis for certifying to DOE that their products comply
with the applicable energy conservation standards adopted under EPCA,
and (2) for making representations about the efficiency of those
products. Similarly, DOE must use these test requirements to determine
whether the products comply with any relevant standards promulgated
under EPCA.
General Test Procedure Rulemaking Process
Under 42 U.S.C. 6293, EPCA sets forth the criteria and procedures
DOE must follow when prescribing or amending test procedures for
covered products. EPCA provides in relevant part that any test
procedures prescribed or amended under this section shall be reasonably
designed to produce test results that measure energy efficiency, energy
use or estimated annual operating cost of a covered product during a
representative average use cycle or period of use and shall not be
unduly burdensome to conduct. (42 U.S.C. 6293(b)(3))
In addition, if DOE determines that a test procedure amendment is
warranted, it must publish proposed test procedures and offer the
public an opportunity to present oral and written comments on them. (42
U.S.C. 6293(b)(2)) Finally, in any rulemaking to amend a test
procedure, DOE must determine to what extent, if any, the proposed test
procedure would alter the measured energy efficiency of any covered
product as determined under the existing test procedure. (42 U.S.C.
6293(e)(1)) If DOE determines that the amended test procedure would
alter the measured efficiency of a covered product, DOE must amend the
applicable energy conservation standard accordingly. (42 U.S.C.
6293(e)(2))
EISA 2007 amended EPCA to require DOE to amend its test procedures
for all covered products to integrate measures of standby mode and off
mode energy consumption into the overall energy efficiency, energy
consumption, or other energy descriptor, unless the current test
procedure already incorporates the standby mode and off mode energy
consumption, or if such integration is technically infeasible. If an
integrated test procedure is technically infeasible, DOE must prescribe
a separate standby mode and off mode energy use test procedure for the
covered product, if a separate test is technically feasible. (42 U.S.C.
6295(gg)(2)(A))
DOE Microwave Oven Test Procedure
DOE's test procedure for microwave ovens is codified at appendix I
to subpart B of Title 10 of the Code of Federal Regulations (CFR)
(Appendix I). The test procedure was established in an October 3, 1997
final rule that addressed active mode energy use only. 62 FR 51976.
On July 22, 2010, DOE published in the Federal Register a final
rule for the microwave oven test procedure rulemaking (July 2010 TP
Repeal Final Rule), in which it repealed the regulatory provisions for
establishing the cooking efficiency test procedure for microwave ovens
under the Energy Policy and Conservation Act (EPCA). 75 FR 42579. In
the July 2010 TP Repeal Final Rule, DOE determined that the existing
microwave oven test procedure to measure the cooking efficiency, which
was based on the IEC Standard 705--Second Edition 1998 and Amendment
2--1993, ``Methods for Measuring the Performance of Microwave Ovens for
Households and Similar Purposes'' (IEC Standard 705), did not produce
representative and repeatable test results. DOE stated that it was
unaware of any test procedures that had been developed that addressed
the concerns with the microwave oven cooking efficiency test procedure.
DOE was also unaware of any research or data on consumer usage
indicating what a representative food load would be, or any data
showing the repeatability of test results. 75 FR 42579, 42581. In
addition, in comments received in response to a separate test procedure
notice of proposed rulemaking (NOPR) published in the Federal Register
on October 17, 2008, which addressed provisions for measuring standby
mode and off mode energy use for microwave ovens (73 FR 62134),
interested parties commented that pure water has relatively low
specific resistivity, and actual food items that might be cooked in a
microwave oven would have more salts and thus absorb microwave energy
more efficiently than pure water. Interested parties stated that, as a
result, testing with a water load would likely result in lower
efficiency measurements than would be expected from using actual food
products.
On July 22, 2010, DOE also published in the Federal Register a
notice of public meeting to initiate a separate rulemaking process to
consider new provisions for measuring microwave oven energy efficiency
in active (cooking) mode. 75 FR 42611. DOE held the public meeting on
September 16, 2010. DOE received no data or comments at or in response
to this public meeting suggesting potential methodologies for test
procedures for microwave oven active mode.
On October 24, 2011, DOE published a Request for Information (RFI)
notice to announce that it has initiated a test procedure rulemaking to
develop active mode testing methodologies for microwave ovens
(hereafter referred to as the October 2011 RFI). 76 FR 65631. DOE
specifically sought information, data, and comments regarding
representative and repeatable methods for measuring the energy use of
microwave ovens, in particular for the microwave-only and convection-
[[Page 7942]]
microwave cooking (i.e., microwave plus convection and any other means
of cooking) modes. DOE sought comment on the following: (1) The
characteristics of food loads representative of consumer use, (2) the
repeatability of energy use measurements using different food loads,
and (3) consumer usage data on the hours of operation in active mode,
standby mode, and off mode for the development of an integrated energy
use metric. In response to the October 2011 RFI, interested parties
commented that testing microwave-only ovens and convection microwave
ovens with real and artificial food loads do not produce acceptable
levels of repeatability and reproducibility. Interested parties also
commented that DOE should harmonize its test procedure for microwave-
only ovens with IEC Standard 60705, ``Household microwave ovens--
Methods for measuring performance'' (IEC Standard 60705).
Based on DOE's determination to initiate a microwave oven active
mode test procedure rulemaking and comments received on the October
2011 RFI, DOE conducted testing to evaluate potential amendments to its
microwave oven test procedure to establish new methods for measuring
the active mode energy use for these products, including the microwave-
only, convection-only, and convection-microwave cooking modes. On June
5, 2012, DOE published a Notice of Data Availability (NODA) to present
test results and analytical approaches that DOE was considering for
potential amendments to the microwave oven test procedure and to
request additional comment and information on these results (hereafter
referred to as the June 2012 NODA). 77 FR 33106. In the June 2012 NODA,
DOE presented test results from microwave-only cooking mode testing of
water loads and food simulation mixtures consisting of water and basic
food ingredients (i.e., fats, sugars, salt, fiber, proteins, etc.). DOE
also presented test results from testing using the convection-microwave
cooking mode on the following loads: (1) Crisco[supreg] All-Vegetable
shortening, (2) Russet Burbank potatoes, (3) U.S. Department of
Agriculture (USDA) grade A boneless chicken breasts, and (4) food
simulation TX-151 gels. \1\ Finally, DOE presented test results from
testing of the convection-only cooking mode using the aluminum test
block specified in the DOE conventional oven test procedure in 10 CFR
part 430, subpart B, appendix I. In response to the June 2012 NODA, DOE
received comments on the following issues:
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\1\ TX-151 is a solidifying powder that, when combined with
water creates a gel. One consumer product review organization in the
United Kingdom used the TX-151 gels to simulate a food load. 77 FR
33106, 33116.
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The Association of Home Appliance Manufacturers (AHAM) and
Whirlpool Corporation (Whirlpool) commented that the draft revised IEC
Standard 60705 produces repeatable and reproducible results and DOE
should harmonize with the IEC Standard 60705 when the revised version
is published. (AHAM, No. 18 at pp. 2-3; Whirlpool, No. 15 at pp. 1-2)
AHAM and Whirlpool stated that DOE should not develop test
procedures for convection microwave ovens because: (1) They represent
only 4 percent of microwave oven shipments, (2) the potential for
energy savings is trivial compared to the added test burden, and (3)
there are currently no international test standards for these products.
(AHAM, No. 18 at p. 3; Whirlpool, No. 15 at pp. 4-6)
The Appliance Standards Awareness Project (ASAP), and
National Resources Defense Council (NRDC) supported the development of
test procedures for convection microwave ovens. (ASAP, NRDC, No. 17 at
pp. 1-2)
On January 18, 2013, DOE published a final rule (hereafter referred
to as the January 2013 Final Rule) amending the test procedure for
microwave ovens to incorporate by reference certain provisions of IEC
Standard 62301, ``Household electrical appliances--Measurement of
standby power,'' Edition 2.0 2011-01 (IEC Standard 62301 (Second
Edition)) for measuring standby mode and off mode energy use. 78 FR
4015.
II. Summary of the Notice of Proposed Rulemaking
In today's NOPR, DOE proposes to amend the test procedures for
microwave ovens in 10 CFR part 430 to include methods for measuring the
active mode energy use. The proposed amendments would add test methods
for microwave-only ovens based on the provisions in the draft revised
IEC Standard 60705. The proposed test method would involve measuring
the energy consumption required to heat water loads of 275 grams (g),
350 g, and 1000 g, in 600 milliliter (ml), 900 ml, and 2000 ml
borosilicate glass test containers, respectively, by 45-50 degrees
Celsius ([deg]C) and 50-55 [deg]C.\2\ The results from the two
different temperature rise tests would then be used to linearly
interpolate the energy consumption required to heat each load by 50
[deg]C, which is then weighted based on consumer usage to calculate the
weighted per-cycle cooking energy consumption. In addition to the
cooking cycle energy consumption, the proposed amendments would also
require that if the microwave oven is capable of operating in fan-only
mode while the microwave is cooling down after the completion of the
microwave-only cooking cycle, such energy consumption shall be measured
until the end of the fan-only mode. This energy consumption would then
be added to the cooking energy consumption to calculate an overall
weighted per-cycle energy consumption.
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\2\ DOE notes that for the proposed microwave-only mode test
procedure amendments, all numerical values are presented in metric
units in today's notice to demonstrate harmonization with the
November 2011 draft IEC Standard 60705. In the regulatory text, all
values are presented in U.S. units with metric units in parenthesis.
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For convection microwave ovens (i.e., microwave ovens that
incorporate convection features and possibly other means of cooking),
DOE is proposing in today's NOPR that the microwave-only cooking mode
be measured according to the procedures described above for microwave-
only ovens, which are based on the draft revised IEC Standard 60705.
DOE is also proposing that the convection-only cooking mode for
convection microwave ovens be measured according to the DOE
conventional ovens test procedure in 10 CFR part 430, subpart B,
appendix I, with added clarifications and changes. The proposed test
method involves setting the temperature controls to 375 degrees
Fahrenheit ([deg]F) and heating an 8.5 0.1 pound
cylindrical aluminum test block from ambient room temperature until the
test block temperature has increased 234 [deg]F above its initial
temperature. The proposed amendments would also require that if the
microwave oven is capable of operating in fan-only mode after the
completion of the convection-only cooking cycle, such energy
consumption shall be measured until the end of the fan-only mode. DOE
also proposes to calculate the per-cycle energy consumption for the
convection-microwave cooking mode by apportioning the microwave-only
mode and convection-only mode energy consumption measurements described
above based on typical consumer use.
DOE is proposing to require that the microwave-only and convection-
only test series each be repeated three times unless the total
microwave-only and convection-only per-cycle energy consumption for the
second measurement is within 1.5 percent of
[[Page 7943]]
the value obtained from the first measurement. DOE notes that the
proposed requirement for multiple test runs would improve the accuracy
of the test results by accounting for the variability from test to
test.
DOE is proposing in today's NOPR to establish an integrated annual
energy use metric that combines standby mode, off mode, and all
available active modes for each product type (i.e., microwave-only
ovens and convection microwave ovens). The total annual energy use
would be calculated as the sum of the product of the per-cycle energy
consumption and the number of annual cooking cycles for each available
active mode cooking mode, plus the sum of the product of the average
standby mode and off mode power consumption and the annual standby mode
and off mode hours.
As noted above, EPCA requires that DOE determine whether a proposed
test procedure amendment would alter the measured efficiency of a
product, thereby requiring adjustment of existing standards. (42 U.S.C.
6293(e)) Because there are currently no Federal energy conservation
standards for microwaves, such requirement does not apply to this
rulemaking.
III. Discussion
A. Products Covered by This Test Procedure Rulemaking
DOE defines ``microwave oven'' as a class of kitchen ranges and
ovens which is a household cooking appliance consisting of a
compartment designed to cook or heat food by means of microwave energy,
including microwave ovens with or without thermal elements designed for
surface browning of food and convection microwave ovens. 10 CFR 430.2
In the March 2011 Interim Final Rule, DOE determined that this
regulatory definition includes all ovens equipped with microwave
capability, including convection microwave ovens \3\ (i.e., microwave
ovens that incorporate convection features and possibly other means of
cooking) because they are capable of cooking or heating food by means
of microwave energy. 76 FR 12825, 12828-30 (March 9, 2011). In the
January 2013 Final Rule, DOE amended the microwave oven test procedure
to add a definition of convection microwave oven in 10 CFR 430.2 as a
microwave oven that incorporates convection features and any other
cooking means in a single compartment. 78 FR 4015, 4018 (Jan. 18,
2013). For the purpose of this active mode test procedure rulemaking,
DOE is not proposing to amend the definition of convection microwave
oven in 10 CFR 430.2. In today's NOPR, DOE is proposing amendments to
address test procedures for both microwave-only ovens and convection
microwave ovens.
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\3\ Note that in the March 2011 Interim Final Rule, DOE referred
to such a product as a ``combination oven.''
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DOE notes that all products that combine a microwave oven with
other appliance functionality would be considered covered products
under a microwave oven regulatory requirement, including microwave/
conventional ranges, microwave/conventional ovens, microwave/
conventional cooking tops, and other combined products such as
microwave/refrigerator-freezer/charging stations.\4\ However, DOE
proposes not to require such ``combined products'' be tested according
to the proposed amendments in today's NOPR due to a lack of information
regarding appropriate testing methods and proper apportionment of
energy use between the different functional components of the combined
products.
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\4\ DOE proposed in the May 2012 TP SNOPR to add a definition of
``microwave/conventional cooking top'' in 10 CFR 430.2 to state that
it is a class of kitchen ranges and ovens that is a household
cooking appliance consisting of a microwave oven and a conventional
cooking top. DOE also proposed to add a definition of a ``microwave/
conventional oven'' as a class of kitchen ranges and ovens which
consists of a microwave oven and a conventional oven in separate
compartments. 77 FR 28805, 28809-10 (May 16, 2012).
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B. Effective Date for the Test Procedure and Date on Which Use of the
Test Procedure Will Be Required
The effective date of the active mode test procedures for microwave
ovens would be 30 days after the date of publication of the final rule.
DOE's amended test procedure regulations codified in the CFR would
clarify, though, that the procedures and calculations adopted in the
final rule need not be performed to determine compliance with energy
conservation standards until compliance with any final rule
establishing amended energy conservation standards for microwave ovens
in active mode is required. However, as of 180 days after publication
of the final rule, any representations as to the active mode energy
consumption of the products that are the subject of this rulemaking
would need to be based upon results generated under the applicable
provisions of this test procedure. (42 U.S.C. 6293(c)(2))
C. Consumer Usage
DOE notes that Lawrence Berkeley National Laboratories (LBNL)
conducted a consumer usage survey to evaluate the consumer usage habits
for microwave ovens.\5\ The survey collected data from 2258 households
on the typical cycle lengths, the annual number of cooking cycles, and
the annual hours of use for microwave-only ovens. The survey also
collected data from 653 households on the typical cycle lengths, the
annual number of cooking cycles, and the annual hours of use for each
available cooking mode for convection microwave ovens. The results from
the study conducted by LBNL are presented in Table III.1 and Table
III.2.
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\5\ Alison Williams, Hung-Chia (Dominique) Yang, Bereket Beraki,
Louis-Benoit Desroches, Scott J. Young, Chun Chun Ni, Henry Willem,
and Camilla Dunham Whitehead: LBNL; Sally M. Donovan, Consultant,
Melbourne, Australia. (2012) Surveys of Microwave Ovens in U.S.
Homes. Lawrence Berkeley National Laboratory, LBNL-5947E. December.
Table III.1--Estimate of Consumer Use for Microwave-Only Ovens
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Cycle length Number of Annual hours
Mode (min) annual cycles (hours)
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Microwave-Only Cooking....................................... 2.62 1026 44.9
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Table III.2--Estimate of Consumer Use for Convection Microwave Ovens
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Cycle length Number of Annual hours
Mode (min) annual cycles (hours)
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Microwave-Only Cooking.......................................... 2.54 842 35.7
Convection-Only Cooking......................................... 18.70 101 31.7
[[Page 7944]]
Convection-Microwave Cooking.................................... 15.00 69 17.3
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In response to the June 2012 NODA, Whirlpool commented that an
informal poll of their employees suggested that for convection
microwave oven owners, 90 percent of field use is microwave-only
cooking, and the remaining 10 percent is a mix of convection-microwave
cooking and convection-only cooking. (Whirlpool, No. 15 at p. 5) The
field use data presented in Table III.2 shows that microwave-only
cooking, convection-only cooking, and convection-microwave cooking
account for 83.2 percent, 10.0 percent, and 6.8 percent, respectively,
of the total annual cooking cycles. DOE notes that these values are in
relative agreement with Whirlpool's informal employee survey. As
discussed in section III.F, DOE is proposing to use the consumer usage
data in Table III.1 and Table III.2 to calculate the total annual
energy consumption for both microwave-only ovens and convection
microwave ovens.
Korea commented on the June 2012 NODA that active mode energy use
testing is unnecessary for microwave ovens because microwave ovens
operate in active mode for only a very short period of time. Korea
stated that the European Union and Korea only test microwave ovens in
standby mode. Korea commented that if DOE proceeds with a test
procedure for microwave oven active mode, DOE should provide scientific
data concerning the annual active mode hours for microwave ovens and
the percentage of energy consumed in active mode and standby mode.
(Korea, No. 20 at p. 2) Based on the data presented in section III.F,
DOE estimates for microwave-only ovens that active mode energy use
contributes to 75.1 percent of the total annual energy use, whereas
standby mode and off mode energy use accounts for the remaining 24.9
percent of the total annual energy use. Similarly for convection
microwave ovens, the active mode energy use contributes to 83.9 percent
of the total annual energy use, and standby mode and off mode accounts
for the remaining 16.1 percent of the total annual energy use. Because
the active mode energy use accounts for a significant portion of the
total annual energy use, DOE is proposing amendments in today's NOPR
for measuring the active mode energy use.
D. Specifications for the Test Methods and Measurements for the
Microwave-Only Ovens
1. IEC Standard 60705/Water Test Loads
In today's NOPR, DOE is proposing to add test methods for measuring
the energy consumption of the microwave-only cooking mode for
microwave-only ovens based on the November 2011 draft IEC Standard
60705. As discussed in section I, before being repealed, DOE's previous
active mode test procedure for microwave ovens incorporated by
reference portions of IEC Standard 705 for measuring the energy
consumption of the microwave-only cooking mode. These test methods
measured the amount of energy required to raise the temperature of 1
kilogram (kg) of water by 10 [deg]C under controlled conditions. The
ratio of usable output power over input power described the energy
factor (EF), a measure of the cooking efficiency.\6\
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\6\ The previous DOE microwave oven test procedure also provided
for the calculation of several other measures of energy consumption,
including cooking efficiency and annual energy consumption.
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DOE notes that the IEC published a revised version of IEC Standard
705, which was renamed IEC Standard 60705--Edition 3.0 1999-04,
``Household microwave ovens--Methods for measuring performance'' (IEC
Standard 60705 Third Edition). IEC subsequently published an updated
version, IEC Standard 60705--Edition 4.0 2010-04 (IEC Standard 60705
Fourth Edition). Both of these test methods maintained the same basic
testing methods as IEC Standard 705 for measuring the active mode
energy use of microwave ovens.
In the June 2012 NODA, DOE noted that the IEC is in the process of
revising its current test standard for microwave ovens, IEC Standard
60705 Fourth Edition. 77 FR 33106, 33108 (June 5, 2012). The latest
draft version of the IEC Standard 60705 that DOE was aware of for the
June 2012 NODA was dated August 8, 2010 (hereafter referred to as the
August 2010 draft IEC Standard 60705.) However, after the June 2012
NODA, DOE was made aware of a more recent draft version of IEC Standard
60705, which is dated November 25, 2011 (hereafter referred to as the
November 2011 draft IEC Standard 60705.) DOE will therefore be
considering this newer draft version in this rulemaking.
The November 2011 draft IEC Standard 60705 includes a new test
method that continues to use water as the cooking load. The draft
revised test method involves measuring the energy consumption required
to heat water loads of 275 g, 350 g, and 1000 g, in 600 ml, 900 ml, and
2000 ml borosilicate glass test containers,\7\ respectively, by 45-50
[deg]C and 50-55 [deg]C. The results from the two different temperature
rise tests at each load size are used to linearly interpolate the
energy consumption required to heat the load by 50 [deg]C. The cooking
cycle energy consumption for each water load size is then weighted
based on consumer usage to calculate an average weighted per-cycle
cooking energy consumption. The weighting factors are as follows: 275 g
= 3/11; 350 g = 6/11; 1000 g = 2/11. According to the November 2011
draft IEC Standard 60705, these weighting factors are related to
average household use and represent typical loads.
---------------------------------------------------------------------------
\7\ The August 2010 draft IEC Standard 60705 evaluated for the
June 2012 NODA used a smaller test container for the 275 g water
load (400 ml capacity) than specified in the November 2011 draft IEC
Standard 60705 (600 ml capacity.) Because the dimensions of both
test containers are reasonably similar, however, DOE believes the
repeatability and reproducibility of the two test containers will be
relatively equivalent.
---------------------------------------------------------------------------
In addition to the cooking cycle energy consumption, the November
2011 draft IEC Standard 60705 includes methods for measuring the
cooling down energy consumption for a period of 15 minutes after the
completion of a 50 [deg]C water load temperature rise cooking cycle.
Although this measurement method may be applied to all microwave ovens,
including those that revert back to standby mode or off mode, the
November 2011 draft IEC Standard 60705 notes that the cooling down
energy consumption measurement is designed to measure the energy
consumption associated with ventilating the microwave oven (i.e.,
operation of a fan) to cool down the cavity. The November 2011 draft
IEC Standard 60705 includes the cooling down energy consumption
measurement in an informative annex that is not required to be
conducted.
DOE recognizes that the IEC has made changes to the draft IEC
Standard 60705
[[Page 7945]]
testing methods and that these testing methods may be subject to
further changes during the IEC review process. However, DOE decided to
consider the methodology from the November 2011 draft IEC Standard
60705 for potential amendments to the DOE test procedure. In the June
2012 NODA, DOE presented results from testing to evaluate the
repeatability of the August 2010 draft IEC Standard 60705 test methods
for measuring the cooking cycle energy consumption. 77 FR 33106, 33108-
11 (June 5, 2012). The results, summarized in Table III.3, showed
minimal test-to-test variation for each water load size. As noted
above, DOE believes that the repeatability and reproducibility of test
results using the November 2011 draft IEC Standard 60705 would be
relatively equivalent to the August 2010 draft IEC Standard 60705.
Table III.3--June 2012 NODA Draft Revised IEC Standard 60705 Cooking Cycle Test Results
----------------------------------------------------------------------------------------------------------------
Draft Revised IEC Standard 60705 Cooking Cycle Test
---------------------------------------------------------------
275 g Water 350 g Water 1000 g Water Overall
load load Load weighted
----------------------------------------------------------------------------------------------------------------
Energy Consumption (Wh)....... Average......... 37.99 44.34 114.90 56.11
Min............. 32.54 39.14 104.86 50.35
Max............. 46.61 54.68 130.87 66.54
Test-to-Test Variation-- Average......... 1.08 1.06 0.44 0.58
Standard Error (%).
Min............. 0.05 0.10 0.09 0.03
Max............. 2.31 2.59 0.78 1.25
----------------------------------------------------------------------------------------------------------------
DOE also conducted testing for the June 2012 NODA to evaluate the
testing methods in the August 2010 draft IEC Standard 60705 for
measuring the cooling down energy consumption after the completion of
the microwave-only cooking cycle. The test results showed minimal
variation in the measured cooling down energy consumption from test to
test and also between the different load sizes. DOE also noted that for
all of the units in its test sample, which included countertop and
over-the-range microwave-only and convection microwave ovens, none
contained a fan that operated at the end of the microwave-only cooking
cycle. DOE noted that when the door was closed after the load was
removed at the end of the cooking cycle, the microwave ovens reverted
back to the standby mode. 77 FR 33106, 33111-12 (June 5, 2012).
DOE also noted in the June 2012 NODA that the European Committee
for Electrotechnical Standardization (CENELEC) conducted a round-robin
testing program to evaluate the repeatability and reproducibility of
the August 2010 draft IEC Standard 60705. A total of 5 manufacturer
test labs and 5 independent test labs in Europe conducted testing
according to the August 2010 draft IEC Standard 60705 on 4 microwave
oven models. For the measured weighted cooking cycle energy
consumption, the results showed that the test-to-test variation
expressed as standard error within each laboratory was on average 0.56
percent and the lab-to-lab variation was on average 2.30 percent. For
the measured weighted cooling down energy consumption, the results
showed that the test-to-test variation expressed as standard error
within each laboratory was on average 0.24 percent and the lab-to-lab
variation was on average 6.14 percent. CENELEC determined that the
repeatability and reproducibility for both the measured weighted
cooking cycle energy consumption and cooling down energy consumption to
be acceptable. 77 FR 33106, 33111-12 (June 5, 2012).
DOE requested comments on the test methods and test results
presented in the June 2012 NODA, and other issues related to measuring
energy consumption of the microwave-only cooking mode.
AHAM and Whirlpool both stated that the levels of repeatability and
reproducibility of the August 2010 draft IEC Standard 60705 were
determined to be acceptable by the CENELEC round-robin test program.
(AHAM, No. 18 at pp. 2-3; \8\ Whirlpool, No. 15 at p. 1) AHAM and
Whirlpool commented that if DOE proceeds with an active mode test
procedure for microwave ovens, DOE should harmonize with IEC Standard
60705 when that revised test procedure is complete for the following
reasons:
---------------------------------------------------------------------------
\8\ A notation in the form ``AHAM, No. 18 at pp. 2-3''
identifies a written comment: (1) Made by the Association of Home
Appliance Manufacturers; (2) recorded in document number 18 that is
filed in the docket of the microwave oven active mode test procedure
rulemaking (Docket No. EERE-2010-BT-TP-0023) and available for
review at www.regulations.gov; and (3) which appears on pages 2
through 3 of document number 18.
---------------------------------------------------------------------------
Microwave ovens do not represent a large amount of energy
consumption as compared to other products and DOE should therefore not
direct its limited resources to duplicate what another group has
adequately done;
The August 2010 draft IEC Standard 60705 is based on
extensive testing and considered both repeatability and
reproducibility;
International harmonization will provide clarity and
consistency for interested parties and reduce testing burden; and
Issues related to the test procedure are not unique to
United States; unlike some other products, microwave ovens do not vary
significantly across countries. (AHAM, No. 18 at pp. 2-3; Whirlpool,
No. 15 at p. 1)
In the June 2012 NODA, DOE requested comment on whether multiple
test runs using the draft revised IEC Standard 60705 should be
required. ASAP and NRDC commented that IEC Standard 705 required that
the test be conducted three times unless the power measurement
variability from the first two tests is sufficiently small. ASAP and
NRDC stated that although the draft revised IEC Standard 60705 does not
require multiple tests, DOE should maintain the requirement that
multiple tests be performed to maintain a high degree of quality among
reported data. (ASAP, NRDC, No. 17 at p. 2). Whirlpool stated that
based on the CENELEC test results, testing each product twice should be
sufficient if the two results show a small variation. (Whirlpool, No.
15 at p. 2)
Whirlpool noted that the cooling fan used in countertop and built-
in microwave ovens is typically rated at 20-50 W, whereas a hood fan
used for cooling an over-the-range microwave oven is typically rated at
100-200 watts (W). Whirlpool commented that for a microwave oven with a
1000 W rated cooking output, the total energy consumption is typically
1800 W. As a result, the cooling fan for countertop and built-in
microwave ovens represents 1 to 3 percent of the total active mode
energy consumption, whereas the hood cooling fan for over-
[[Page 7946]]
the-range microwave ovens represents 5 to 10 percent of the total
active mode energy consumption. (Whirlpool, No. 15 at p. 3)
The Republic of Korea (Korea) commented that water is not an
optimal means of assessing the real-world energy use of microwave
ovens. (Korea, No. 20 at p. 2) DOE recognizes Korea's concerns of using
water as the test load. However, as discussed later in this section,
DOE is unaware of any real or simulation test loads that produce
repeatable and reproducible test results.
Whirlpool commented that water hardness has become an issue for
other DOE test procedures, but it has not been thoroughly evaluated for
microwave ovens. Whirlpool noted that although the water hardness was
not measured during the CENELEC round-robin testing, which included
test laboratories in ten geographical locations, the normal variation
in water hardness was captured lab-to-lab reproducibility of test
results. (Whirlpool, No. 15 at p. 1) DOE agrees with Whirlpool that
variations in water hardness were likely captured in the lab-to-lab
testing. Based on the lab-to-lab variation of 2.30 percent from the
CENELEC testing, DOE is not proposing amendments to the microwave oven
test procedure to include requirements for the water hardness used for
testing. DOE may consider such amendments if data is made available
showing that the water hardness has a measurable effect on test
results.
Based on DOE and CENELEC testing, DOE agrees with AHAM and
Whirlpool that the test methods in August 2010 draft IEC Standard
60705, and equivalently the November 2011 draft IEC Standard 60705,
produce repeatable and reproducible results. DOE is proposing in
today's NOPR to amend the microwave oven test procedure to include
provisions for measuring the microwave-only active mode energy use
based on the November 2011 draft IEC Standard 60705, with the following
additional language to clarify the application of these provisions.
DOE notes that the current microwave oven test procedure already
includes definitions ``built-in'' and ``freestanding'' to describe
certain installation configurations. DOE is proposing in today's NOPR
to add a definition for ``over-the-range'' to describe the installation
configuration for certain microwave ovens that are intended to be
installed in the cabinetry above a conventional range or cooktop. DOE
is proposing to include in the definition that such products are
supported by surrounding cabinetry, walls, or other similar structures
on the sides, top, and/or rear of the product.
DOE noted in the June 2012 NODA that for over-the-range microwave
ovens, all products equipped with a fan designed to vent air out of the
microwave oven cooking cavity offer two installation configurations:
(1) Such that the vent fan exhausts air from the cooking cavity to the
outdoors and (2) such that the vent fan recirculates air from the
cooking cavity back into the room (``recirculation configuration'').
For the majority of products in DOE's test sample, the default
installation configuration for the venting fan was for air
recirculation back into the room. DOE is proposing to amend section
2.1.3 in Appendix I to require that over-the-range microwave ovens be
installed with the exhaust vent/recirculation fan installed in the
recirculation configuration in accordance with manufacturer's
instructions. Requiring over-the-range microwave ovens to have their
vent fans installed in the recirculation configuration will reduce
testing burden by not requiring specific outdoor venting pipes or
requiring the test room be capable of outdoor venting that would be
necessary if the vent fan was required to be installed in the outdoor
exhaust configuration. DOE also notes that requiring a single
configuration for the venting fan will provide a consistent measurement
method for all products.
DOE notes that the November 2011 draft IEC Standard 60705 specifies
that at the beginning of each test, the oven shall not have been
operated for a period of at least 6 hours. The November 2011 draft IEC
Standard 60705 also specifies that the temperatures of the magnetron
and power supply shall be within 2 [deg]C of the ambient temperature
and that forced cooling may be used to assist in cooling the component
temperatures to ambient conditions. DOE notes that sections 1.12 and
2.6 in Appendix I currently specify that all areas of the appliance
shall attain the normal nonoperating temperature before any testing
begins. The normal nonoperating temperature is defined as the
temperature that the appliance would attain if it remained in the test
room for 24 hours 2.8 [deg]C. DOE recognizes that the
range in allowable temperature specified in the current DOE test
procedure is slightly larger than the range specified in the November
2011 draft IEC Standard 60705. However, DOE is unaware of any data
indicating that allowable temperature range will measurably affect the
repeatability of the test procedure. DOE believes that the provisions
in the November 2011 draft IEC Standard 60705 and the current DOE test
procedure in appendix I are effectively equivalent, requiring that the
appliance be at the ambient room temperature prior to the start of
testing. DOE also notes that methods such as forced air cooling to
attain the normal nonoperating temperature would be allowed under
appendix I. For these reasons, DOE is not proposing any amendments to
the normal nonoperating temperature specified in sections 1.12 and 2.6
in appendix I.
DOE notes that the November 2011 draft IEC Standard 60705 specifies
that the water test load should be placed on a thermally insulating pad
when making temperature measurements. DOE is proposing in today's NOPR
to require the use of an insulating pad with a heat capacity of 1.30
kiloJoule (kJ)/kg-K or less, which is the heat capacity of polystyrene.
DOE notes that polystyrene is a low-cost and readily available material
that will effectively insulate the water test load while making
temperature measurements.
DOE is proposing to include test methods for measuring the energy
consumption of the fan-only mode while the microwave is cooling down
after the completion of the microwave-only cooking cycle. As noted
above, none of the microwave ovens in DOE's test sample were equipped
with a fan that operated at the end of the microwave-only cooking cycle
to cool down the microwave oven, but instead reverted back to standby
mode when the load was removed and the door was closed. However, DOE
recognizes that there may be microwave ovens on the market or future
microwave ovens that could potentially operate in fan-only mode at the
end of the microwave-only cooking cycle. DOE is, therefore, proposing
to include provisions for measuring the fan-only mode cooling down
energy consumption only for microwave ovens equipped with a fan that
operates automatically at the completion of the cooking cycle to cool
down the microwave oven. As a result, DOE is proposing to define ``fan-
only mode'' as a mode that is not user-selectable and in which a fan
circulates air internally or externally to the microwave oven for a
finite period of time after the end of the cooking cycle.
DOE is proposing that if the microwave oven is capable of operating
in fan-only mode while the microwave is cooling down after the
completion of the microwave-only cooking cycle, such energy consumption
shall be measured based on the provisions in the November 2011 draft
IEC Standard 60705 with the following modification. After the
completion of the 50 [deg]C
[[Page 7947]]
temperature rise cooking cycle, the test load would then be removed
from the microwave oven and the door closed within 30 2
seconds after the completion of the cooking cycle, at which point the
fan-only mode energy consumption and duration would then be measured
until the end of the fan-only mode. DOE recognizes that the duration of
fan-only mode may vary from product to product. DOE is, therefore,
proposing to measure energy use and duration of the fan-only mode
rather than for a fixed period of 15 minutes as specified in the
November 2011 draft IEC Standard 60705.
DOE is not aware of the typical duration of fan-only mode operation
after the completion of the microwave-only cooking cycle because none
of the microwave ovens in DOE's test sample operated in such a mode.
DOE recognizes that for a shorter cycle time, the duration of the fan-
only mode may only be a short period of time. As a result, DOE is
seeking comment on whether the requirement that the microwave oven door
be closed within 30 2 seconds after the completion of the
microwave-only cooking cycle is appropriate for all microwave ovens to
accurately measure the fan-only mode energy use.
Although the November 2011 draft IEC Standard 60705 does not
require multiple repeat test runs, DOE agrees with the comments
discussed above that requiring multiple test runs will improve the
accuracy of the test results. Based on the provisions in IEC Standard
705, DOE is proposing to require that the full microwave-only test
series be repeated three times unless the total microwave-only per-
cycle energy consumption for the second measurement is within 1.5
percent of the value obtained from the first measurement.
DOE notes that the proposed amendments would renumber sections
currently in Appendix I. As a result, DOE is also proposing to correct
the relevant section number references throughout appendix I.
2. Food Simulation Mixture Test Loads
In the June 2012 NODA, DOE conducted testing on a limited sample of
microwave ovens using the microwave-only cooking mode to evaluate
mixtures that would simulate food loads that may be reheated in a
microwave. The mixtures were composed of water and basic food
ingredients (i.e., fats, sugars, salt, fiber, proteins, etc.) with a
total combined mass of 350 g. DOE selected the 350 g load size (using
the 900 ml borosilicate glass container) based on the draft revised IEC
Standard 60705 weighting factors for the load size with the highest
frequency of use. The ingredients composing each mixture were based on
nutritional labels of commonly microwaved foods. DOE also tested
mixtures with only one or two key ingredients to evaluate whether the
repeatability could be improved by limiting the number of ingredients.
The results from this testing showed a higher range and average test-
to-test variation compared to the water-only load and compared to the
results using the August 2010 draft IEC Standard 60705 test method. 77
FR 33106, 33113 (June 5, 2012).
In the June 2012 NODA, DOE requested comment on the suitability of
using actual or simulated food loads for testing. AHAM and Whirlpool
commented that, based on DOE's test results and the reasons outlined in
their previous comments on the October 2011 RFI, real and simulation
food loads do not produce repeatable or reproducible results. AHAM and
Whirlpool also added that CENELEC previously sponsored a study that
examined different food loads, including real food, artificial food,
and salt water, and concluded that food loads cannot meet their
requirements of repeatability and reproducibility. (AHAM, No. 18 at p.
2; Whirlpool, No. 15 at pp. 1, 3-4) R.F. Schiffmann Associates, Inc.
(Schiffmann) commented that all natural food materials, whether
chemically modified or not, are derived from a living material, which
may change with time of year, growing location, weather conditions, and
storage conditions, and thus cannot be standardized. Schiffmann also
stated that food simulants may be a viable alternative, but at minimum,
the following properties must be maintained from sample to sample to
ensure statistically reproducible materials and conditions:
Moisture level, pH, water activity, viscosity, and
salinity from sample to sample;
Shape, dimensions, weight, and phase;
If the simulant is in the form of an emulsion or colloidal
suspension, the particle size of the discontinuous phase or suspended
particles;
Ionic strength;
Location within the microwave oven and heating time from
test to test; and
The amount of time between tests; (Schiffman, No. 19 at p.
1-2)
ASAP and NRDC commented that repeatability and reproducibility of
the test procedure are critical, and achieving them may be at the
expense of testing representative food loads. ASAP and NRDC stated that
the active mode energy savings for microwave ovens may not justify the
added test procedure development effort to determine the optimal
simulated food load. (ASAP & NRDC, No. 17 at p. 1).
Korea stated that if real food is used for testing, the results
need to be repeatable and reproducible by standardizing the composition
of food samples used. Korea stated that DOE would also need to ensure
that the standardized food samples are readily available at a
reasonable cost. (Korea, No. 20 at p. 2)
Based on DOE's test results and the comments from interested
parties in response to the June 2012 NODA, DOE is not proposing
amendments in today's NOPR to require the use of real or simulated food
loads. If data are made available for any real or simulated food loads
showing repeatable and reproducible results, DOE may consider
amendments to the DOE microwave oven test procedure at that time.
E. Specifications for the Test Methods and Measurements for Convection
Microwave Ovens
In today's NOPR, DOE is proposing test methods for measuring the
active mode energy consumption of convection microwave ovens. DOE is
proposing to measure the energy consumption of the microwave-only
cooking mode for convection microwave ovens using the test procedures
described above in section III.D.1. DOE is proposing to measure the
energy consumption of the convection-only cooking mode for convection
microwave ovens based on the DOE conventional ovens test procedure in
10 CFR part 430, subpart B, Appendix I, with added clarifications and
changes. Finally, DOE is proposing to calculate the energy consumption
of the convection-microwave cooking cycle by apportioning the
microwave-only mode and convection-only mode energy consumption
measurements based on typical consumer use.
In the June 2012 NODA, DOE noted that convection microwave ovens
typically can be operated using the microwave-only cooking mode,
convection-only cooking mode, and convection-microwave cooking mode.
DOE investigated whether testing procedures could be developed to
evaluate the convection-microwave and convection-only cooking modes of
convection microwave ovens. 77 FR 33106, 33114 (June 5, 2012).
In response to the June 2012 NODA, ASAP and NRDC commented in
support of developing test methods for
[[Page 7948]]
measuring the energy consumption of convection microwave ovens to
better differentiate products available on the market based on
efficiency and design options. ASAP and NRDC also commented that all
inherent assumptions should be justified with field usage data,
surveys, or other data sources, and question the benefits of adopting a
test procedure before such information has been collected. (ASAP &
NRDC, No. 17 at pp. 1-2) AHAM and Whirlpool stated that because the
convection microwave ovens represented 4.1 percent of total microwave
oven shipments in 2010 and because the draft revised IEC Standard 60705
does not include test procedures for the convection-microwave cooking
mode, DOE should not develop a test procedure for convection microwave
ovens. (AHAM, No. 18 at p. 3; Whirlpool No. 15 at pp. 1, 5)
Based on the information from AHAM and Whirlpool that convection
microwave ovens represent approximately 4.1 percent of U.S. microwave
oven shipments and data from Appliance Magazine showing 9.552 million
microwave oven shipments in 2011,\9\ convection microwave ovens
represent nearly 400,000 annual shipments. DOE believes that convection
microwave ovens therefore represent a significant number of shipments
and warrant separate test methods. The estimates of the annual energy
use of the different cooking modes for a typical convection microwave
oven, presented below in section III.F, show that the convection-only
cooking mode and convection-microwave cooking mode energy consumption
account for a significant portion of the total annual energy
consumption for these products (28.2 percent and 16.9 percent,
respectively). DOE also notes that, for the reasons discussed in
section III.G, the test methods for measuring the convection-only and
convection-microwave cooking energy use are not unduly burdensome to
conduct. For these reasons, DOE is proposing amendments to measure the
convection-only cooking and convection-microwave cooking energy use in
convection microwave ovens.
---------------------------------------------------------------------------
\9\ ``60th Annual Appliance Industry Forecast.'' Appliance
Market Research Report, Appliance Magazine, May 2012.
---------------------------------------------------------------------------
1. Convection-Only Cooking Mode
DOE investigated whether a testing procedure could be developed to
evaluate the convection-only cooking mode of a convection microwave
oven. For the June 2012 NODA, DOE developed a testing method based on
the DOE conventional cooking products test procedure for conventional
ovens in 10 CFR part 430, subpart B, appendix I, to measure the energy
consumption of the convection cooking mode for convection microwave
ovens. The DOE conventional oven test procedure involves setting the
temperature control for the convection cooking cycle such that the
temperature inside the oven is 325 5 [deg]F higher than
the room ambient air temperature (77 9 [deg]F). An 8.5
0.1 pound cylindrical aluminum test block is then heated
from ambient room air temperature 4 [deg]F until the test
block temperature has increased 234 [deg]F above its initial
temperature. The measured energy consumption is used to calculate the
cooking efficiency and energy factor. 77 FR 33106, 33118 (June 5,
2012).
In the June 2012 NODA, DOE noted that the cavity temperature
requirement of 325 5 [deg]F higher than the room ambient
air temperature would result in a temperature setting close to 400
[deg]F. Based on DOE's review of products currently available on the
U.S. market, a number of convection microwave ovens do not have a 400
[deg]F temperature setting, but all convection microwave ovens that DOE
surveyed have a 375 [deg]F temperature setting. As a result, DOE
modified the test method to conduct this testing using a temperature
control setting of 375 [deg]F to heat the aluminum test block to 234
[deg]F above its initial temperature. In addition, DOE also specified
that the aluminum test block be placed on the metal cooking rack
provided by the manufacturer. 77 FR 33106, 33118 (June 5, 2012). The
results from this testing, summarized in Table III.4, showed minimal
test-to-test variation for the convection-only cooking cycle.
Table III.4--June 2012 NODA Convection-Only Cooking Cycle Test Results
------------------------------------------------------------------------
Convection-
only cooking
cycle
------------------------------------------------------------------------
Cooking Efficiency (%)............ Average............. 9.06
Min................. 6.51
Max................. 12.42
Test-to-Test Variation--Standard Average............. 1.30
Error (%).
Min................. 0.68
Max................. 2.11
------------------------------------------------------------------------
With regards to the 234 [deg]F temperature rise used in the
convection-only test method, Whirlpool commented in response to the
June 2012 NODA that if the intent is to accommodate convection
microwave ovens that fall 25 [deg]F short of the temperature rise
specified in the DOE conventional oven test procedure, an adjustment of
166 [deg]F seems illogical. (Whirlpool, No. 15 at p. 6) DOE notes that
it is not considering adjusting any temperatures by 166 [deg]F. DOE
clarifies that the temperature control would be set using the user
interface controls to 375 [deg]F, and that the temperature rise of the
test block during the test cycle would be 234 [deg]F above the initial
block temperature.
In the June 2012 NODA, DOE requested comment on whether the cooling
fan energy consumption should be included in the efficiency metric for
convection microwave ovens. ASAP and NRDC commented that DOE should
require the measurement of cooling fan energy use for both microwave-
only, and convection microwave ovens. ASAP and NRDC questioned the
logic of measuring the cooling fan energy consumption for a specific
period of time (i.e., 15 minutes) instead of measuring the energy
consumption until the cooking cavity drops by a certain temperature
difference. (ASAP & NRDC, No. 17 at p. 2) Whirlpool commented that
requiring the measurement of the fan-only mode cooling down energy
consumption would add considerable test burden to measure a very small
amount of energy in a very small product segment and would not
[[Page 7949]]
contribute to goal of national energy savings. (Whirlpool, No. 15 at p.
6)
Based on the test results and analysis discussed above, DOE is
proposing amendments to the microwave oven test procedure in Appendix
I, to include test methods for measuring the active mode energy
consumption for convection-only cooking mode for convection microwave
ovens based on the test methods described above, with the following
additional clarifications.
DOE notes that in the January 2013 Final Rule for the microwave
oven standby and off mode test procedure, DOE amended the microwave
oven test procedure to provide a definition of convection microwave
oven in 10 CFR 430.2. The amendment defines convection microwave ovens
as a microwave oven that incorporates convection features and any other
means of cooking in a single compartment. 78 FR 4015, 4018 (Jan. 18,
2013). DOE believes that the definition for convection microwave ovens
is also suitable for today's proposed amendments, and is not proposing
to amend this definition.
DOE is proposing to require that if the convection microwave oven
allows for the turntable to be turned on or off, the appliance shall be
tested with the turntable turned on. DOE notes that the turntable is
typically turned on by default, and as a result, is likely the most
common configuration used by consumers. DOE believes this will provide
a consistent and comparable test method from product to product.
DOE recognizes that different microwave ovens may have different
fan-only mode durations. As a result, DOE is proposing in today's NOPR
to require that the energy use and duration of the fan-only mode be
measured at the end of the convection-only cooking cycle until the
completion of the fan-only mode. Based on DOE's testing, the duration
of the fan-only mode was between 0 and 7 minutes. DOE believes the
added testing time to measure fan-only mode is minimal compared to the
overall convection-only cooking test cycle length, which was, on
average, approximately 73 minutes among the units in DOE's test sample.
As a result, the proposed requirement to measure the fan-only mode
would add little to the overall testing burden.
DOE is proposing to add new sections 4.4.7 and 4.4.7.1 in Appendix
I to calculate the convection microwave oven convection-only cooking
cycle energy consumption using the same basic calculations used for
convection ovens specified in 10 CFR part 430, subpart B, appendix I,
sections 4.1.1 and 4.1.1.1. DOE is proposing to add the calculated
convection-only cooking cycle energy consumption and the measured fan-
only mode energy consumption to calculate the total convection-only
mode energy consumption. DOE is also proposing to apply a field use
factor to the calculation of the convection-only mode energy
consumption to account for the typical consumer use of this cooking
mode. DOE determined the field use factor based on the quotient of the
average convection-only cooking cycle length based on consumer use data
presented in section III.C (18.70 minutes) divided by the average
measured convection-only cooking cycle test length for the units in
DOE's test sample (72.68 minutes). Based on this information, DOE is
proposing a convection-only cooking field use factor of 0.26.
Similar to the proposed provisions for the microwave-only cooking
mode, DOE is proposing to require that the convection-only test be
repeated three times unless the total convection-only per-cycle energy
consumption for the second measurement is within 1.5 percent of the
value obtained from the first measurement. DOE notes that the proposed
requirement for multiple repeat test runs would improve the accuracy of
the test results.
2. Convection-Microwave Cooking Mode
In the June 2012 NODA, DOE presented test results to evaluate test
loads and test methods for measuring the energy use of the convection-
microwave cooking mode using real food loads. The test results for real
food loads showed high test-to-test variation for all of the loads
tested. DOE noted in the June 2012 NODA that in addition to the issues
with test-to-test repeatability, the lab-to-lab reproducibility would
also be difficult to maintain because different foods are produced
under different conditions (i.e., climate, geography, growing
conditions, genetics, breeding, etc.) 77 FR 33106, 33115-16 (June 5,
2012). DOE also evaluated a food simulation load, the TX-151
solidifying powder, using the same basic test method as described above
for the shortening tests. The June 2012 NODA test results again showed
high levels of test-to-test variation. 77 FR 33106, 33116-8 (June 5,
2012).
In the June 2012 NODA, DOE requested comment on the suitability of
incorporating real and simulation food loads for measuring the energy
use of convection microwave ovens. Whirlpool commented that there is no
known test procedure or test load that is appropriate for convection
microwave ovens. Whirlpool stated that food loads are not appropriate
for the reasons they provided in response to the October 2011 RFI, and
that water loads are not appropriate for convection-only cooking mode
because temperatures are much higher than the boiling temperature for
water. Whirlpool also commented that IEC Standard 60350, ``Household
electrical cooking appliances--Methods for measuring performance,'' is
not applicable for a microwave oven because thermocouples are required
to be used to measure the temperature of the stone test load during
heating. According to Whirlpool, such measurements are not allowed in
microwave ovens because the thermocouples will act as antennae and the
resulting microwave leakage would reach unacceptable levels. In
addition, Whirlpool stated that the microwave oven turntable would make
temperature measurements during heating difficult or even impossible.
(Whirlpool, No. 15 at p. 4)
Whirlpool also commented that the test-to-test variation for both
real and simulated food loads presented by DOE in the June 2012 NODA is
too high to allow for a repeatable and reproducible test procedure.
Whirlpool noted that for real foods, the variation will likely be much
higher when including variation in time of the year and geographical
location of the food production, as well as lab-to-lab variations.
(Whirlpool, No. 15 at p. 4) Whirlpool also stated that it had
previously conducted tests using gels as a food simulation load, but
abandoned them due to several issues related to measuring accuracy and
repeatability, and the overly burdensome and time-consuming process of
preparing the test loads. (Whirlpool, No. 15 at p. 5) As discussed in
section III.C, AHAM and Schiffmann also commented that use of actual or
simulated food loads for cooking energy consumption measurements does
not produce repeatable or reproducible results. (AHAM, No. 18 at p. 2;
Schiffmann, No. 19 at pp. 1-2)
Based on the test results in the June 2012 NODA, DOE agrees with
commenters that test methods using actual or simulated food loads do
not produce repeatable or reproducible results. DOE also agrees that
using thermocouples during a convection-microwave cooking cycle would
not be appropriate due to safety concerns. As a result, DOE is not
proposing amendments to require the use of real or simulation food
loads for measuring the energy consumption of convection microwave
ovens.
In the June 2012 NODA, DOE stated that it may consider using the
results
[[Page 7950]]
from the microwave-only cooking and convection-only cooking test
measurements to calculate the convection-microwave cooking cycle energy
consumption. 77 FR 33106, 33119 (June 5, 2012). AHAM commented that
measuring the microwave-only and convection-only cooking modes
separately and apportioning the energy use to calculate the per-cycle
energy use for the convection-microwave cooking mode would be too
burdensome compared to the trivial energy savings associated with
convection microwave ovens. (AHAM, No. 18 at p. 3)
Because DOE was unable to identify a test load that produced
repeatable and reproducible results for the convection-microwave
cooking mode, DOE is proposing to use the results from the microwave-
only and convection-only cooking cycle tests to determine the
convection-microwave cooking cycle energy consumption. First, because
the convection-microwave cooking cycle length is different from the
microwave-only and convection-only cooking cycle lengths, DOE is
proposing to apply a field use adjustment to both the per-cycle
microwave-only and convection-only cooking energy consumption. The
field use adjustment would be based on the ratio of the convection-
microwave cooking cycle length to either the microwave-only cycle
length (15.00/2.54 = 5.91) or convection-only cooking cycle length
(15.00/18.70 = 0.80) based on the consumer use data presented in
section III.C.
DOE is proposing that the per-cycle convection-microwave cooking
mode energy consumption would then be calculated by apportioning the
microwave-only cooking energy consumption and convection-only cooking
energy consumption based on the amount of time typical convection
microwave ovens use each cooking mode during a convection-microwave
cooking cycle. DOE noted in the June 2012 NODA that for the majority of
microwave ovens in its test sample, the default program setting for
convection-microwave cooking only requires the user to set the overall
cooking time, and the product cycles between microwave-only cooking and
convection-only cooking. The nominal amount of time spent microwave-
only cooking and convection only cooking for each individual microwave/
convection cycle varies from model to model. However DOE noted that for
an overall single cooking cycle, the microwave-only cooking accounted
for 30 percent of the cooking time and convection-only cooking
accounted for the remaining 70 percent of the total cooking time per-
cycle on average for all of the units DOE tested. 77 FR 33106, 33114
(June 5, 2012). As a result, DOE is proposing to use weighting factors
of 30 percent for microwave-only cooking and 70 percent for convection-
only cooking to calculate the average per-cycle convection-microwave
cooking energy consumption.
F. Measures of Energy Consumption
In today's NOPR, DOE is proposing to adopt an integrated annual
energy use metric that combines the active mode energy consumption of
each possible cooking mode (i.e., microwave-only cooking, convection-
only cooking, and convection-microwave cooking) with the standby and
off mode energy consumption.
In order to develop an integrated metric that combines the active
mode energy consumption of each possible cooking mode with the standby
and off mode energy consumption, DOE evaluated the data from the
consumer use survey conducted by LBNL, presented in section III.D. In
addition, DOE also estimated the average power consumption for each
operating mode based on its testing. Based on this data, DOE calculated
the estimated annual energy use for each operating mode. The results of
this analysis are presented in Table III.5 and Table III.6.
Table III.5--Estimate of Consumer Use for Microwave-Only Ovens
----------------------------------------------------------------------------------------------------------------
Cycle length Number of Annual hours Average power Annual energy
Mode (min) annual cycles (hours) (W) use (kWh)
----------------------------------------------------------------------------------------------------------------
Microwave-Only Cooking........ 2.62 1026 44.9 1582.7 71.063
Microwave-Only Fan-Only Mode.. 0 0 0 0 0
Standby/Off................... .............. .............. 8715.1 2.7 23.531
----------------------------------------------------------------------------------------------------------------
Table III.6--Estimate of Consumer Use for Convection Microwave Ovens
----------------------------------------------------------------------------------------------------------------
Cycle length Number of Annual hours Average power Annual energy
Mode (min) annual cycles (hours) (W) use (kWh)
----------------------------------------------------------------------------------------------------------------
Microwave-Only Cooking........ 2.54 842 35.7 1582.7 56.502
Convection-Only Cooking....... 18.70 101 31.7 1299.4 41.191
Convection-Microwave Cooking.. 15.00 69 17.3 1421.3 24.588
Microwave-Only Fan-Only Mode.. 0 0 0 0 0
Convection-Only Fan-Only Mode. *1.10 101 1.9 39.1 0.074
Convection-Microwave Fan-Only *0.88 69 1.0 39.1 0.039
Mode.........................
Standby/Off................... .............. .............. 8672.4 2.7 23.415
----------------------------------------------------------------------------------------------------------------
*The consumer use estimates are based on a microwave oven that is capable of operating in fan-only mode. The
average fan-only mode cycle length was determined based DOE's testing of the convection-only cooking mode
scaled based on the difference between the measured test procedure cycle length and the average consumer cycle
length.
DOE is proposing to use the estimates of consumer use for each
operating mode presented in Table III.5 and Table III.6 to calculate
the total annual energy consumption for both microwave-only ovens and
convection microwave ovens. DOE proposes to amend the microwave oven
test procedure to determine the annual energy use associated with
microwave-only ovens by:
(1) Calculating the product of the total weighted microwave-only
per-cycle energy consumption and the number of annual microwave-only
cooking cycles for microwave-only ovens;
(2) Calculating the products of the average standby and off mode
power and the allocated annual hours for each respective mode;
(3) Summing these results; and
(4) Multiplying the sum by 0.001 to convert from Wh to kWh.
[[Page 7951]]
DOE proposes to amend the microwave oven test procedure to
determine the annual energy use associated with convection microwave
ovens by:
(1) Calculating the products of the microwave-only mode,
convection-only mode, and convection-microwave mode per-cycle energy
consumption and the allocated hours for each mode for convection
microwave ovens;
(2) Calculating the products of the average standby and off mode
power and the allocated annual hours for each respective mode;
(3) Summing these results; and
(4) Multiplying the sum by 0.001 to convert from Wh to kWh.
The total number of standby mode and off mode hours would be equal
to the total number of non-active mode hours. This would be calculated
as the number of total hours in a year (8760) minus the average cooking
cycle times based on consumer use and the fan-only mode times (if a
product is capable of fan-only mode) for each cooking mode. Because the
convection-only cooking fan-only mode time measured under the proposed
test procedure would be based on a longer cooking cycle, DOE is
proposing to scale the fan-only mode time using the convection-only
cooking cycle length field use factor (equal to 0.26) discussed above
in section III.E.1. DOE also observed that microwave ovens that operate
in fan-only mode after the convection-only cooking cycle also operate
in fan-only mode after the convection-microwave cooking cycle. Because
the length of the fan-only mode is based on either the cavity
temperature or a fixed duration based on the cooking cycle length, DOE
believes that the fan-only mode time would likely be equivalent for a
convection-only cooking and convection-microwave cooking cycle of the
same length. As a result, DOE is proposing to use the convection-only
cooking fan-only mode time, but further scaled by the difference
between the average convection-microwave cooking cycle length and
convection-only cooking cycle length based on the consumer use data
(15.00 minutes/18.70 minutes).
DOE is unaware of any microwave ovens currently available on the
U.S. market that are capable of operating in both standby mode and off
mode. As a result, DOE is not aware of any data available to determine
the appropriate split of annual non-active mode hours between standby
mode and off mode for products that are capable of operating in both
modes. DOE is proposing in today's NOPR, therefore, to split the total
hours evenly between standby and off modes for those products capable
of functioning in both modes. DOE believes this would provide an
incentive to manufacturers to offer an energy saving feature that
allows consumers to manually select between standby mode and off mode.
If data is made available that indicates a different allocation of
hours between standby and off mode, DOE may consider revising this
allocation.
G. Compliance With Other EPCA Requirements
1. Test Burden
EPCA requires that test procedures shall be reasonably designed to
produce test results which measure energy efficiency, energy use, or
estimated annual operating cost of a covered product during a
representative average use cycle or period of use. Test procedures must
also not be unduly burdensome to conduct. (42 U.S.C. 6293(b)(3))
In the June 2012 NODA, DOE requested comments on the test burden
associated with testing the microwave-only cooking mode and convection-
only cooking mode. Whirlpool commented that incorporating the test
methods from the draft revised IEC Standard 60705 for measuring the
energy consumption of the microwave-only cooking mode would increase
test burden. However, Whirlpool did not see any workable alternative.
Whirlpool estimated that with one repetition of the testing series
(i.e., high/low final water temperature tests for 3 different water
load sizes) and 3 trial runs to determine the appropriate heating
times, a total of approximately 15 tests would be required, not
including any fan-only mode cooling down tests. Based on an average
test time of 15 minutes, Whirlpool stated that approximately six tests
could be conducted per day, and thus a complete testing series for one
product would require two and a half days to complete. (Whirlpool, No.
15 at p. 2) Whirlpool and AHAM both commented that a test procedure for
measuring the energy consumption of the convection-only and convection-
microwave cooking modes would add significant test burden compared to
the small energy savings that would result from addressing convection
microwave ovens. (AHAM, No. 18 at p. 3; Whirlpool, No. 15 at p. 6)
The proposed amendments in today's NOPR would add test procedures
for measuring the active mode energy use of the microwave-only cooking
mode based on the provisions in the November 2011 draft IEC Standard
60705. DOE notes that the cost of test equipment would be similar to
the cost of equipment under the previous DOE microwave oven test
procedure, but with two additional sized test containers (600 ml and
900 ml). DOE estimates that the one-time investment for test equipment
(i.e., 600 ml, 900 ml, 2000 ml test containers; power meter;
thermocouples) is approximately $3,000, which is $300 more than the
one-time investment for testing under the previous DOE microwave oven
test procedure. Manufacturers that already have the test equipment
required for the previous DOE test method would only require a one-time
investment of $300 for the two additional sized test containers. DOE
estimates that the labor for testing a single model would cost between
$3,000 and $4,200, depending on the number of repeat tests required,
which is approximately $2,600 to $3,600 more than the labor for testing
using the previous DOE microwave oven test procedure,
The proposed convection-only test method would require the same
equipment that is required for the DOE conventional ovens test
procedure in 10 CFR part 430, subpart B, appendix I. DOE estimates
that, in addition to the equipment required for proposed microwave-only
testing, the one-time investment for test equipment for convection-only
testing (i.e., test block) would add $400. DOE estimates that the labor
for convection-only testing would cost between $600 and $850 per model,
depending on the number of repeat tests required.
DOE does not believe these costs represent an excessive burden for
test labs or manufacturers given the significant investment necessary
to manufacture, test, and market consumer appliances. For these
reasons, DOE tentatively concludes that the proposed amended test
procedures would produce test results that measure the energy
consumption of microwave ovens during representative use, and that the
test procedures would not be unduly burdensome to conduct.
2. Certification Requirements
EPCA authorizes DOE to enforce compliance with the energy and water
conservation standards established for certain consumer products. On
March 7, 2011, the Department revised, consolidated, and streamlined
its existing certification, compliance, and enforcement regulations for
certain consumer products and commercial and industrial equipment
covered under EPCA, including microwave ovens. 76 FR 12422. These
regulations are codified in 10 CFR 429.23 (conventional cooking tops,
conventional ovens, microwave ovens).
[[Page 7952]]
The certification requirements for microwave ovens consist of a
sampling plan for selection of units for testing and requirements for
certification reports. Because there are no existing energy
conservation standards for microwave ovens, DOE is not proposing any
amendments to the certification reporting requirements for these
products.
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
The Office of Management and Budget has determined that test
procedure rulemakings do not constitute ``significant regulatory
actions'' under section 3(f) of Executive Order 12866, Regulatory
Planning and Review, 58 FR 51735 (Oct. 4, 1993). Accordingly, this
action was not subject to review under the Executive Order by the
Office of Information and Regulatory Affairs (OIRA) in the Office of
Management and Budget (OMB).
B. Review Under the Regulatory Flexibility Act
The Regulatory Flexibility Act (5 U.S.C. 601 et seq) requires
preparation of a regulatory flexibility analysis (RFA) for any rule
that by law must be proposed for public comment, unless the agency
certifies that the rule, if promulgated, will not have a significant
economic impact on a substantial number of small entities. As required
by Executive Order 13272, ``Proper Consideration of Small Entities in
Agency Rulemaking,'' 67 FR 53461 (August 16, 2002), DOE published
procedures and policies on February 19, 2003, to ensure that the
potential impacts of its rules on small entities are properly
considered during the DOE rulemaking process. 68 FR 7990. DOE's
procedures and policies may be viewed on the Office of the General
Counsel's Web site (http://energy.gov/gc/office-general-counsel). DOE
reviewed today's NOPR under the provisions of the Regulatory
Flexibility Act and the procedures and policies published on February
19, 2003.
In conducting this review, DOE first determined the potential
number of affected small entities. The Small Business Administration
(SBA) considers an entity to be a small business if, together with its
affiliates, it employs fewer than the threshold number of workers
specified in 13 CFR part 121 according to the North American Industry
Classification System (NAICS) codes. The SBA's Table of Size Standards
is available at: http://www.sba.gov/sites/default/files/files/Size_Standards_Table.pdf. The threshold number for NAICS classification
335221, Household Cooking Appliance Manufacturers, which includes
microwave oven manufacturers, is 750 employees. DOE surveyed the AHAM
member directory to identify manufacturers of microwave ovens. In
addition, as part of the appliance standards rulemaking, DOE asked
interested parties and AHAM representatives within the microwave oven
industry if they were aware of any small business manufacturers. DOE
consulted publicly available data, purchased company reports from
sources such as Dun & Bradstreet, and contacted manufacturers, where
needed, to determine if they meet the SBA's definition of a small
business manufacturing facility and have their manufacturing facilities
located within the United States. Based on this analysis, DOE estimates
that there is one small business which manufactures a product which
combines a microwave oven with other appliance functionality. However,
DOE is not proposing at this time to amend the test procedures for
microwave ovens to include provisions for measuring the energy use for
the microwave portion of such combined products. As a result, DOE
tentatively concludes and certifies that the proposed rule would not
have a significant economic impact on a substantial number of small
entities. Accordingly, DOE has not prepared a regulatory flexibility
analysis for this rulemaking. DOE will transmit the certification and
supporting statement of factual basis to the Chief Counsel for Advocacy
of the SBA for review under 5 U.S.C. 605(b).
C. Review Under the Paperwork Reduction Act of 1995
Manufacturers of microwave ovens must certify to DOE that their
products comply with any applicable energy conservation standards. In
certifying compliance, manufacturers must test their products according
to the DOE test procedures for microwave ovens, including any
amendments adopted for those test procedures. DOE has established
regulations for the certification and recordkeeping requirements for
all covered consumer products and commercial equipment, including
microwave ovens. (76 FR 12422 (March 7, 2011). The collection-of-
information requirement for the certification and recordkeeping is
subject to review and approval by OMB under the Paperwork Reduction Act
(PRA). This requirement has been approved by OMB under OMB control
number 1910-1400. Public reporting burden for the certification is
estimated to average 20 hours per response, including the time for
reviewing instructions, searching existing data sources, gathering and
maintaining the data needed, and completing and reviewing the
collection of information.
Notwithstanding any other provision of the law, no person is
required to respond to, nor shall any person be subject to a penalty
for failure to comply with, a collection of information subject to the
requirements of the PRA, unless that collection of information displays
a currently valid OMB Control Number.
D. Review Under the National Environmental Policy Act of 1969
In this proposed rule, DOE is adopting test procedure amendments
that it expects will be used to develop and implement future energy
conservation standards for microwave ovens. DOE 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.) and DOE's implementing regulations at 10 CFR part
1021. Specifically, this proposed rule would amend the existing test
procedures without affecting the amount, quality or distribution of
energy usage, and, therefore, would not result in any environmental
impacts. Thus, this rulemaking is covered by Categorical Exclusion A5
under 10 CFR part 1021, subpart D, which applies to any rulemaking that
interprets or amends an existing rule without changing the
environmental effect of that rule. Accordingly, neither an
environmental assessment nor an environmental impact statement is
required.
E. Review Under Executive Order 13132
Executive Order 13132, ``Federalism,'' 64 FR 43255 (August 4, 1999)
imposes certain requirements on agencies formulating and implementing
policies or regulations that preempt State law or that have Federalism
implications. The Executive Order requires agencies to examine the
constitutional and statutory authority supporting any action that would
limit the policymaking discretion of the States and to carefully assess
the necessity for such actions. The Executive Order also requires
agencies to have an accountable process to ensure meaningful and timely
input by State and local officials in the development of regulatory
policies that have Federalism implications. On March 14, 2000, DOE
published a statement of policy describing the intergovernmental
consultation process it will follow in the development of
[[Page 7953]]
such regulations. 65 FR 13735. DOE has examined this proposed rule and
has determined that it would not have a substantial direct effect on
the States, on the relationship between the national government and the
States, or on the distribution of power and responsibilities among the
various levels of government. EPCA governs and prescribes Federal
preemption of State regulations as to energy conservation for the
products that are the subject of today's proposed rule. States can
petition DOE for exemption from such preemption to the extent, and
based on criteria, set forth in EPCA. (42 U.S.C. 6297(d)) No further
action is required by Executive Order 13132.
F. Review Under Executive Order 12988
Regarding the review of existing regulations and the promulgation
of new regulations, section 3(a) of Executive Order 12988, ``Civil
Justice Reform,'' 61 FR 4729 (Feb. 7, 1996), imposes on Federal
agencies the general duty to adhere to the following requirements: (1)
Eliminate drafting errors and ambiguity; (2) write regulations to
minimize litigation; (3) provide a clear legal standard for affected
conduct rather than a general standard; and (4) promote simplification
and burden reduction. Section 3(b) of Executive Order 12988
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 burden reduction;
(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 Executive Order 12988 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 has completed the
required review and determined that, to the extent permitted by law,
the proposed rule meets the relevant standards of Executive Order
12988.
G. Review Under the Unfunded Mandates Reform Act of 1995
Title II of the Unfunded Mandates Reform Act of 1995 (UMRA)
requires each Federal agency to assess the effects of Federal
regulatory actions on State, local, and Tribal governments and the
private sector. Public Law 104-4, sec. 201 (codified at 2 U.S.C. 1531).
For a proposed regulatory action likely to result in a rule that may
cause the expenditure by State, local, and Tribal governments, in the
aggregate, or by the private sector of $100 million or more in any one
year (adjusted annually for inflation), section 202 of UMRA requires a
Federal agency to publish a written statement that estimates the
resulting costs, benefits, and other effects on the national economy.
(2 U.S.C. 1532(a), (b)) The UMRA also requires a Federal agency to
develop an effective process to permit timely input by elected officers
of State, local, and Tribal governments on a proposed ``significant
intergovernmental mandate,'' and requires an agency plan for giving
notice and opportunity for timely input to potentially affected small
governments before establishing any requirements that might
significantly or uniquely affect small governments. On March 18, 1997,
DOE published a statement of policy on its process for
intergovernmental consultation under UMRA. 62 FR 12820; also available
at http://energy.gov/gc/office-general-counsel. DOE examined today's
proposed rule according to UMRA and its statement of policy and
determined that the rule contains neither an intergovernmental mandate,
nor a mandate that may result in the expenditure of $100 million or
more in any year, so these requirements do not apply.
H. Review Under the Treasury and General Government Appropriations Act,
1999
Section 654 of the Treasury and General Government Appropriations
Act, 1999 (Pub. L. 105-277) requires Federal agencies to issue a Family
Policymaking Assessment for any rule that may affect family well-being.
This rule would not have any impact on the autonomy or integrity of the
family as an institution. Accordingly, DOE has concluded that it is not
necessary to prepare a Family Policymaking Assessment.
I. Review Under Executive Order 12630
DOE has determined, under Executive Order 12630, ``Governmental
Actions and Interference with Constitutionally Protected Property
Rights'' 53 FR 8859 (March 18, 1988), that this regulation would not
result in any takings that might require compensation under the Fifth
Amendment to the U.S. Constitution.
J. Review Under the Treasury and General Government Appropriations Act,
2001
Section 515 of the Treasury and General Government Appropriations
Act, 2001 (44 U.S.C. 3516 note) provides for agencies to review most
disseminations of information to the public under guidelines
established by each agency pursuant to general guidelines issued by
OMB. OMB's guidelines were published at 67 FR 8452 (Feb. 22, 2002), and
DOE's guidelines were published at 67 FR 62446 (Oct. 7, 2002). DOE has
reviewed today's proposed rule under the OMB and DOE guidelines and has
concluded that it is consistent with applicable policies in those
guidelines.
K. Review Under Executive Order 13211
Executive Order 13211, ``Actions Concerning Regulations That
Significantly Affect Energy Supply, Distribution, or Use,'' 66 FR 28355
(May 22, 2001), requires Federal agencies to prepare and submit to OMB,
a Statement of Energy Effects for any proposed significant energy
action. A ``significant energy action'' is defined as any action by an
agency that promulgated or is expected to lead to promulgation of a
final rule, and that: (1) Is a significant regulatory action under
Executive Order 12866, or any successor order; and (2) is likely to
have a significant adverse effect on the supply, distribution, or use
of energy; or (3) is designated by the Administrator of OIRA as a
significant energy action. For any proposed significant energy action,
the agency must give a detailed statement of any adverse effects on
energy supply, distribution, or use should the proposal be implemented,
and of reasonable alternatives to the action and their expected
benefits on energy supply, distribution, and use.
Today's regulatory action to amend the test procedure for measuring
the energy efficiency of microwave ovens is not a significant
regulatory action under Executive Order 12866. Moreover, it would not
have a significant adverse effect on the supply, distribution, or use
of energy, nor has it been designated as a significant energy action by
the Administrator of OIRA. Therefore, it is not a significant energy
action, and, accordingly, DOE has not prepared a Statement of Energy
Effects.
L. Review Under Section 32 of the Federal Energy Administration Act of
1974
Under section 301 of the DOE Organization Act (Pub. L. 95-91; 42
U.S.C. 7101), DOE must comply with
[[Page 7954]]
section 32 of the Federal Energy Administration Act of 1974, as amended
by the Federal Energy Administration Authorization Act of 1977. (15
U.S.C. 788; FEAA) Section 32 essentially provides in relevant part
that, where a proposed rule authorizes or requires use of commercial
standards, the notice of proposed rulemaking must inform the public of
the use and background of such standards. In addition, section 32(c)
requires DOE to consult with the Attorney General and the Chairman of
the Federal Trade Commission (FTC) concerning the impact of the
commercial or industry standards on competition. The proposed rule does
not incorporate by reference testing methods from commercial standards,
so these requirements do not apply.
V. Public Participation
A. Attendance at Public Meeting
The time, date and location of the public meeting are listed in the
DATES and ADDRESSES sections at the beginning of this document. If you
plan to attend the public meeting, please notify Ms. Brenda Edwards at
(202) 586-2945 or [email protected]. As explained in the
ADDRESSES section, foreign nationals visiting DOE Headquarters are
subject to advance security screening procedures.
In addition, you can attend the public meeting via webinar. Webinar
registration information, participant instructions, and information
about the capabilities available to webinar participants will be
published on DOE's Web site (http://www1.eere.energy.gov/buildings/appliance_standards/rulemaking.aspx/ruleid/36). Participants are
responsible for ensuring their systems are compatible with the webinar
software.
B. Procedure for Submitting Prepared General Statements for
Distribution
Any person who has plans to present a prepared general statement
may request that copies of his or her statement be made available at
the public meeting. Such persons may submit requests, along with an
advance electronic copy of their statement in PDF (preferred),
Microsoft Word or Excel, WordPerfect, or text (ASCII) file format, to
the appropriate address shown in the ADDRESSES section at the beginning
of this notice. The request and advance copy of statements must be
received at least one week before the public meeting and may be
emailed, hand-delivered, or sent by mail. DOE prefers to receive
requests and advance copies via email. Please include a telephone
number to enable DOE staff to make a follow-up contact, if needed.
C. Conduct of Public Meeting
DOE will designate a DOE official to preside at the public meeting
and may also use a professional facilitator to aid discussion. The
meeting will not be a judicial or evidentiary-type public hearing, but
DOE will conduct it in accordance with section 336 of EPCA (42 U.S.C.
6306). A court reporter will be present to record the proceedings and
prepare a transcript. DOE reserves the right to schedule the order of
presentations and to establish the procedures governing the conduct of
the public meeting. After the public meeting, interested parties may
submit further comments on the proceedings as well as on any aspect of
the rulemaking until the end of the comment period.
The public meeting will be conducted in an informal, conference
style. DOE will present summaries of comments received before the
public meeting, allow time for prepared general statements by
participants, and encourage all interested parties to share their views
on issues affecting this rulemaking. Each participant will be allowed
to make a general statement (within time limits determined by DOE),
before the discussion of specific topics. DOE will permit, as time
allows, other participants to comment briefly on any general
statements.
At the end of all prepared statements on a topic, DOE will permit
participants to clarify their statements briefly and comment on
statements made by others. Participants should be prepared to answer
questions by DOE and by other participants concerning these issues. DOE
representatives may also ask questions of participants concerning other
matters relevant to this rulemaking. The official conducting the public
meeting will accept additional comments or questions from those
attending, as time permits. The presiding official will announce any
further procedural rules or modification of the above procedures that
may be needed for the proper conduct of the public meeting.
A transcript of the public meeting will be included in the docket,
which can be viewed as described in the Docket section at the beginning
of this notice. In addition, any person may buy a copy of the
transcript from the transcribing reporter.
D. Submission of Comments
DOE will accept comments, data, and information regarding this
proposed rule before or after the public meeting, but no later than the
date provided in the DATES section at the beginning of this proposed
rule. Interested parties may submit comments using any of the methods
described in the ADDRESSES section at the beginning of this notice.
Submitting comments via regulations.gov. The regulations.gov web
page will require you to provide your name and contact information.
Your contact information will not be publicly viewable except for your
first and last names, organization name (if any), and submitter
representative name (if any). If your comment is not processed properly
because of technical difficulties, DOE will use this information to
contact you. If DOE cannot read your comment due to technical
difficulties and cannot contact you for clarification, DOE may not be
able to consider your comment.
However, your contact information will be publicly viewable if you
include it in the comment or in any documents attached to your comment.
Any information that you do not want to be publicly viewable should not
be included in your comment, nor in any document attached to your
comment.
Do not submit to regulations.gov information for which disclosure
is restricted by statute, such as trade secrets and commercial or
financial information (hereinafter referred to as Confidential Business
Information (CBI)). Comments submitted through regulations.gov cannot
be claimed as CBI. Comments received through the Web site will waive
any CBI claims for the information submitted. For information on
submitting CBI, see the Confidential Business Information section
below.
DOE processes submissions made through regulations.gov before
posting. Normally, comments will be posted within a few days of being
submitted. However, if large volumes of comments are being processed
simultaneously, your comment may not be viewable for up to several
weeks. Please keep the comment tracking number that regulations.gov
provides after you have successfully uploaded your comment.
Submitting comments via email, hand delivery, or mail. Comments and
documents submitted via email, hand delivery, or mail also will be
posted to regulations.gov. If you do not want your personal contact
information to be publicly viewable, do not include it in your comment
or any accompanying documents. Instead, provide your contact
information on a cover letter. Include your first and last names, email
address, telephone number, and optional mailing address. The cover
letter will not be publicly viewable as
[[Page 7955]]
long as it does not include any comments.
Include contact information each time you submit comments, data,
documents, and other information to DOE. If you submit via mail or hand
delivery, please provide all items on a CD, if feasible. It is not
necessary to submit printed copies. No facsimiles (faxes) will be
accepted.
Comments, data, and other information submitted to DOE
electronically should be provided in PDF (preferred), Microsoft Word or
Excel, WordPerfect, or text (ASCII) file format. Provide documents that
are not secured, written in English and are free of any defects or
viruses. Documents should not contain special characters or any form of
encryption and, if possible, they should carry the electronic signature
of the author.
Campaign form letters. Please submit campaign form letters by the
originating organization in batches of between 50 to 500 form letters
per PDF or as one form letter with a list of supporters' names compiled
into one or more PDFs. This reduces comment processing and posting
time.
Confidential Business Information. According to 10 CFR 1004.11, any
person submitting information that he or she believes to be
confidential and exempt by law from public disclosure should submit via
email, postal mail, or hand delivery two well-marked copies: one copy
of the document marked confidential including all the information
believed to be confidential, and one copy of the document marked non-
confidential with the information believed to be confidential deleted.
Submit these documents via email or on a CD, if feasible. DOE will make
its own determination about the confidential status of the information
and treat it according to its determination.
Factors of interest to DOE when evaluating requests to treat
submitted information as confidential include: (1) A description of the
items; (2) whether and why such items are customarily treated as
confidential within the industry; (3) whether the information is
generally known by or available from other sources; (4) whether the
information has previously been made available to others without
obligation concerning its confidentiality; (5) an explanation of the
competitive injury to the submitting person which would result from
public disclosure; (6) when such information might lose its
confidential character due to the passage of time; and (7) why
disclosure of the information would be contrary to the public interest.
It is DOE's policy that all comments may be included in the public
docket, without change and as received, including any personal
information provided in the comments (except information deemed to be
exempt from public disclosure).
E. Issues on Which DOE Seeks Comment
Although DOE welcomes comments on any aspect of this proposal, DOE
is particularly interested in receiving comments and views of
interested parties on the following issues:
1. Microwave-Only Oven Test Method
DOE seeks comment on the proposal to measure the active mode energy
use of the microwave-only cooking mode for microwave-only ovens based
on the provisions in the November 2011 draft IEC Standard 60705. DOE
also seeks comment on the requirement to repeat the full microwave-only
test series three times unless the total microwave-only per-cycle
energy consumption for the second measurement is within 1.5 percent of
the value obtained from the first measurement. (See section III.D)
2. Convection Microwave Oven Test Method
DOE seeks comment on the proposal to measure the active mode energy
use of the microwave-only cooking mode for convection microwave ovens
based on the provisions in the November 2011 draft IEC Standard 60705.
DOE seeks comment on the proposal to measure the active mode energy use
of the convection-only cooking mode for convection microwave ovens
based on the provisions in the DOE conventional oven test procedure in
10 CFR part 430, subpart B, appendix I, with additional modifications
specific for microwave ovens. DOE also seeks comment on the requirement
to repeat the convection-only test three times unless the total
convection-only per-cycle energy consumption for the second measurement
is within 1.5 percent of the value obtained from the first measurement.
Finally DOE seeks comment on the proposed method for calculating the
energy use of the convection-microwave cooking mode based on the test
results from the microwave-only and convection-only tests. (See section
III.E)
3. Fan-Only Mode Test Method
DOE seeks comment on the proposal to require that the microwave-
only fan-only mode and convection-only fan-only mode be measured for
only those products that are capable of operating in fan-only mode. DOE
welcomes comment on the proposed requirement to measure the fan-only
mode until the end of the fan-only mode, rather than for a fixed period
of time. DOE also welcomes comment on whether the proposed requirement
to close the microwave oven door within 30 2 after the
completion of the microwave-only cooking cycle is appropriate to
accurately measure the microwave-only fan-only mode energy use. (See
sections III.D and III.E)
4. Integrated Annual Energy Use Metric
DOE seeks comment on the proposal to establish an integrated annual
energy use metric. DOE specifically seeks comment and additional data
on the consumer usage habits for each operating mode for both
microwave-only ovens and convection microwave ovens to supplement the
data from the LBNL consumer use survey. (See section III.F)
5. Test Burden
DOE welcomes comment on the testing burden associated with the
proposed amendments, in particular for the microwave-only and
convection-only test methods. When providing comments, please quantify
and describe the associated testing burdens (in terms of cost and
time). (See section III.G)
VI. Approval of the Office of the Secretary
The Secretary of Energy has approved publication of this proposed
rule.
List of Subjects in 10 CFR Part 430
Administrative practice and procedure, Confidential business
information, Energy conservation, Household appliances, Imports,
Intergovernmental relations, Small businesses.
Issued in Washington, DC, on January 18, 2013.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy Efficiency, Energy Efficiency and
Renewable Energy.
For the reasons stated in the preamble, DOE is proposing to amend
part 430 of title 10 of the Code of Federal Regulations, as set forth
below:
PART 430--ENERGY CONSERVATION PROGRAM FOR CONSUMER PRODUCTS
0
1. The authority citation for part 430 continues to read as follows:
Authority: 42 U.S.C. 6291-6309; 28 U.S.C. 2461 note.
0
2. Section 430.23 is amended:
0
a. By revising paragraph (i)(1);
0
b. By redesignating paragraphs (i)(12) and (i)(13) as (i)(13) and
(i)(14), and
[[Page 7956]]
revising newly redesignated paragraph (i)(13); and
0
c. By adding paragraph (i)(12).
The revisions read as follows:
Sec. 430.23 Test procedures for the measurement of energy and water
consumption.
* * * * *
(i) Kitchen ranges and ovens. (1) The estimated annual operating
cost for conventional ranges, conventional cooking tops, conventional
ovens, and microwave ovens shall be the sum of the following products:
(i) The total annual electrical energy consumption for any electrical
energy usage, in kilowatt-hours (kWh) per year, times the
representative average unit cost for electricity, in dollars per kWh,
as provided pursuant to section 323(b)(2) of the Act; plus (ii) the
total annual gas energy consumption for any natural gas usage, in
British thermal units (Btu) per year, times the representative average
unit cost for natural gas, in dollars per Btu, as provided pursuant to
section 323(b)(2) of the Act; plus (iii) the total annual gas energy
consumption for any propane usage, in Btu per year, times the
representative average unit cost for propane, in dollars per Btu, as
provided pursuant to section 323(b)(2) of the Act. The total annual
energy consumption for conventional ranges, conventional cooking tops,
conventional ovens, and microwave ovens shall be as determined
according to 4.3, 4.2.2, 4.1.2, and 4.4.10 respectively, of appendix I
to this subpart. The estimated annual operating cost shall be rounded
off to the nearest dollar per year.
* * * * *
(12) The annual energy use for microwave ovens, expressed in
kilowatt-hours per year, as determined in accordance with 4.4.10 of
appendix I to this subpart.
(13) Other useful measures of energy consumption for conventional
ranges, conventional cooking tops, conventional ovens, and microwave
ovens shall be those measures of energy consumption which the Secretary
determines are likely to assist consumers in making purchasing
decisions and which are derived from the application of appendix I to
this subpart.
* * * * *
0
3. Appendix I to Subpart B of Part 430 is amended:
0
a. In section 1. Definitions:
0
1. By revising section 1.6;
0
2. By redesignating sections 1.14 through 1.19 as sections 1.15 through
1.20; and
0
3. By adding section 1.14;
0
b. In section 2. Test Conditions, by revising sections 2.1.3, 2.5.1,
2.7, 2.7.1, 2.9.1.1, 2.9.3.1, 2.9.3.2, and 2.9.5 and adding sections
2.8, 2.8.1, 2.8.2, 2.8.3, 2.9.3.5, 2.9.6, and 2.9.7;
0
c. In section 3. Test Methods and Measurements:
0
1. By redesignating section 3.1.4.1 as 3.1.4.8 and revising newly
designated section 3.1.4.8;
0
2. By adding sections 3.1.4.1 through 3.1.4.7;
0
3. By redesignating section 3.2.4 as 3.2.4.8 and revising newly
designated section 3.2.4.8;
0
4. By adding sections 3.2.4, 3.2.4.1 through 3.2.4.7, and 3.2.4.7.1;
0
5. By redesignating section 3.3.11 as 3.3.18 and revising newly
designated section 3.3.20; and
0
6. By adding sections 3.3.11 through 3.3.17 and 3.3.17.1;
0
d. In section 4. Calculation of Derived Results From Test Measurements,
by adding sections 4.4, 4.4.1, 4.4.2, 4.4.3, 4.4.4, 4.4.5, 4.4.6,
4.4.7, 4.4.7.1, 4.4.8, 4.4.9, 4.4.10, 4.4.10.1, and 4.4.10.2.
The revisions 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
* * * * *
1.6 Fan-only mode means an active mode that is not user-
selectable and in which a fan circulates air internally or
externally to the cooking product for a finite period of time after
the end of the heating function, where the end of the heating
function is indicated to the consumer by means of a display,
indicator light, or audible signal. For microwave ovens, fan-only
mode means a mode that is not user-selectable and in which a fan
circulates air internally or externally to the microwave oven for a
finite period of time after the end of the cooking cycle.
* * * * *
1.14 Over-the-range means the product is intended to be
installed in the cabinetry above a conventional cooking product. The
product is supported by surrounding cabinetry, walls, or other
similar structures on the sides, top, and/or rear of the product.
* * * * *
2. Test Conditions
* * * * *
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 of this
appendix. Built-in and over-the-range microwave ovens shall be
installed in an enclosure in accordance with the manufacturer's
instructions. For over-the-range microwave ovens, install the
appliance with the exhaust vent/recirculation fan installed in the
configuration to vent the air indoors in accordance with
manufacturer's instructions. For standby mode and off mode testing,
install the microwave oven in accordance with Section 5, Paragraph
5.2 of IEC 62301 (Second Edition) (incorporated by reference; see
Sec. 430.3), disregarding the provisions regarding batteries and
the determination, classification, and testing of relevant modes. A
watt meter must be installed in the circuit and shall be as
described in section 2.9.1.3 of this appendix.
* * * * *
2.5 Ambient room air temperature.
2.5.1 Active mode ambient room air temperature. During the
active mode test, maintain an ambient room air temperature,
TR, of 77[deg] 9 [deg]F (25[deg] 5 [deg]C) for conventional ovens, cooking tops, and for
microwave oven convection-only cooking tests, or 73.4[deg] 3.6 [deg]F (23[deg] 2 [deg]C) for microwave oven
microwave-only cooking tests, 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.
* * * * *
2.7 Test blocks for conventional oven, conventional cooking top,
and convection microwave ovens. The test blocks shall be made of
aluminum alloy No. 6061, with a specific heat of 0.23 Btu/lb-[deg]F
(0.96 kJ/[kg-[deg]C]) and with any temper that will give a
coefficient of thermal conductivity of 1073.3 to 1189.1 Btu-in/h-
ft2-[deg]F (154.8 to 171.5 W/[m-[deg]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. Other means may be provided 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 and convection microwave oven test
block. The test block for the conventional oven and convection
microwave 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 heat absorptivity.
* * * * *
2.8 Microwave-only test load.
2.8.1 9.7 ounce (275 g) water containers. The 9.7 ounce (275 g)
cylindrical glass test containers shall be made of borosilicate
glass with an external height of 4.92 .04 inches (125
1 mm), an external diameter of 3.54 .04
inches (90 1 mm), a capacity of 36.6 cubic inches (600
ml), and a maximum weight of 7.1 ounces (200 g).
2.8.2 12.3 ounce (350 g) water containers. The 12.3 ounce (350
g) cylindrical glass test containers shall be made of borosilicate
glass with an external height of 2.99 .04 inches (76
1 mm), an external diameter of 5.51
[[Page 7957]]
.04 inches (140 1 mm), a capacity of 54.9 cubic inches
(900 ml), and a maximum weight of 8.8 ounces (250 g).
2.8.3 35.3 ounce (1000 g) water containers. The 35.3 ounce (1000
g) cylindrical glass test containers shall be made of borosilicate
glass with an external height of 3.54 .04 inches (90
1 mm), an external diameter of 7.48 .04
inches (190 1 mm), a capacity of 122.0 cubic inches
(2000 ml), and a maximum weight of 15.9 ounces (450 g).
* * * * *
2.9.1.1 Watt-hour meter. The watt-hour meter for measuring the
electrical energy consumption of conventional ovens and cooking tops
shall have a resolution of 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 active mode energy consumption of microwave ovens shall have a
maximum error of no greater than 1 percent 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 2.9.3.4 for
ranges, ovens and cooktops. The room temperature indicating system
for microwave ovens shall have a minimum resolution of 0.18 [deg]F
(0.1 [deg]C) and a maximum error no greater than 0.18 [deg]F (0.1
[deg]C).
2.9.3.2 Temperature indicator system for measuring conventional
oven and convection microwave oven temperature. The equipment for
measuring the conventional oven and convection microwave oven
temperature shall have an error no greater than 4 [deg]F
(2.2 [deg]C) over the range of 65[deg] to 500 [deg]F (18
[deg]C to 260 [deg]C).
* * * * *
2.9.3.5 Water test load temperatures. The temperature measuring
instrument used to measure the water test load temperature shall
have a minimum resolution of 0.18 [deg]F (0.1 [deg]C) and a maximum
error no greater 2.7 [deg]F (1.5 [deg]C). Any stirring device to
which a temperature measuring instrument is attached shall have a
heat capacity of 0.287 Btu/lb-[deg]F (1.20 kJ/kg-K) or less.
* * * * *
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-only water test load shall have a
minimum resolution of .02 ounces (0.5 g) and a maximum error no
greater than .04 ounces (1 g).
2.9.6 Time measurement. The time measurement instrument used for
measuring the microwave oven test cycle length shall have a minimum
resolution of 1 second and a maximum error no greater than 1 second.
2.9.7 Insulation pad for water test load temperature
measurements. All water test loads shall be placed on an insulation
pad when making temperature measurements. The insulation pad shall
have a thickness of at least 0.5 inches and cover the entire base of
the test container with a heat capacity of 0.310 Btu/lb-[deg]F (1.30
kJ/kg-K) or less.
3. Test Methods and Measurements
3.1. Test methods.
* * * * *
3.1.4 Microwave oven.
3.1.4.1 Microwave-only cooking cycle 9.7 ounce (275 g) water
load test method. Establish the testing conditions set forth in
Section 2, ``TEST CONDITIONS,'' of this Appendix. Before beginning
the test, the empty glass test container and microwave oven must be
at their normal nonoperating temperatures as defined in section 1.12
and described in section 2.6. Pour 9.7 .04 ounces (275
1 g) of water in to the 9.7 ounce (275 g) test
container specified in section 2.8.1 and stir the water using a
temperature measuring instrument specified in section 2.9.3.5 until
the average temperature of the test container and water is balanced.
The initial water temperature must be 50 0.9 [deg]F (10
0.5 [deg]C). Place the test load at the center of the
turntable. If the appliance is not fitted with a turntable, place
the test load on the reciprocating tray or on the lowest possible
shelf position. Set the power control for the microwave-only cooking
mode to the highest possible position. If the appliance is equipped
with a boost function, activate the boost function. Start
measurements after switching on the appliance in the microwave-only
cooking mode; measurements must begin within 30 seconds after the
preparation of the water load. The microwave oven must be operated
to heat the test load to achieve a final temperature of 140-149
[deg]F (60-65 [deg]C), at which point the microwave oven must be
switched off. Remove the test load from the microwave oven, and
position the test load on the insulation pad specified in section
2.9.7. Stir the water with the temperature measuring instrument
specified in section 2.9.3.5, and measure the final temperature
within 20 seconds after the microwave-only heating cycle is
finished. Allow the microwave oven to reach its normal nonoperating
temperature, and repeat the procedure to heat the water test load to
a final temperature of 131-140 [deg]F (55-60 [deg]C). The minimum
difference between the final temperatures from the two tests must be
3.6 [deg]F (2 [deg]C). In between tests, forced air cooling may be
used to assist in reducing the temperature of the appliance. Repeat
the test series three times unless the total microwave-only per-
cycle energy consumption, as calculated in section 4.4.6, from the
second measurement is within 1.5 percent of the value obtained from
the first measurement.
3.1.4.2 Microwave-only cooking cycle 9.7 ounce (275 g) water
load fan-only mode test method. If the microwave oven is capable of
operation in fan-only mode, measure the fan-only mode energy
consumption for the 9.7 ounce (275 g) water load as follows.
Calculate the time required to heat 9.7 ounces (275 g) of water by
90 [deg]F (50 [deg]C), t275, using the equations
specified in section 4.4.1. Follow the procedures in section
3.1.4.1, except the microwave oven must be operated to heat the test
load for the calculated heating time, t275, at which
point the microwave oven must be switched off. Remove the test load
from the microwave oven, and close the microwave oven door within 30
2 seconds after the microwave-only heating cycle is
finished. Measure the fan-only mode energy consumption until the end
of the fan-only mode. Repeat the test series three times unless the
total microwave-only per-cycle energy consumption, as calculated in
section 4.4.6, from the second measurement is within 1.5 percent of
the value obtained from the first measurement.
3.1.4.3 Microwave-only cooking cycle 12.3 ounce (350 g) water
load test method. Establish the testing conditions set forth in
Section 2, ``TEST CONDITIONS,'' of this Appendix. Before beginning
the test, the empty glass test container and microwave oven must be
at their normal nonoperating temperatures as defined in section 1.12
and described in section 2.6. Pour 12.3 .04 ounces (350
1 g) of water in to the 12.3 ounce (350 g) test
container specified in section 2.8.2, and stir the water using a
temperature measuring instrument specified in section 2.9.3.5 until
the average temperature of the test container and water is balanced.
The initial water temperature must be 50 0.9 [deg]F (10
0.5 [deg]C). Place the test load at the center of the
turntable. If the appliance is not fitted with a turntable, place
the test load on the reciprocating tray or on the lowest possible
shelf position. Set the power control for the microwave-only cooking
mode to the highest possible position. If the appliance is equipped
with a boost function, activate the boost function. Start
measurements after switching on the appliance in the microwave-only
cooking mode; measurements must begin within 30 seconds after the
preparation of the water load. The microwave oven must be operated
to heat the test load to achieve a final temperature of 140-149
[deg]F (60-65 [deg]C), at which point the microwave oven must be
switched off. Remove the test load from the microwave oven, and
position the test load on the insulation pad specified in section
2.9.7. Stir the water with the temperature measuring instrument
specified in section 2.9.3.5, and measure the final temperature
within 20 seconds after the microwave-only heating cycle is
finished. Allow the microwave oven to reach its normal nonoperating
temperature, and repeat the procedure to heat the water test load to
a final temperature of 131-140 [deg]F (55-60 [deg]C). The minimum
difference between the final temperatures from the two tests must be
3.6 [deg]F (2 [deg]C). In between tests, forced air cooling may be
used to assist in reducing the temperature of the appliance. Repeat
the test series three times unless the total microwave-only per-
cycle energy consumption, as calculated in section 4.4.6, from the
second measurement is within 1.5 percent of the value obtained from
the first measurement.
3.1.4.4 Microwave-only cooking cycle 12.3 ounce (350 g) water
load fan-only mode test method. If the microwave oven is capable of
operation in fan-only mode, measure the fan-only mode energy
consumption for the 12.3 ounce (350 g) water load as follows.
Calculate the time required to heat 12.3 ounces (350 g) of water by
90 [deg]F (50 [deg]C), t350, using the equations
specified in section 4.4.2. Follow the procedures in section
3.1.4.3, except the microwave oven must be operated to heat the test
load for the calculated heating time, t350, at which
point the microwave oven
[[Page 7958]]
must be switched off. Remove the test load from the microwave oven,
and close the microwave oven door within 30 2 seconds
after the microwave-only heating cycle is finished. Measure the fan-
only mode energy consumption until the end of the fan-only mode.
Repeat the test series three times unless the total microwave-only
per-cycle energy consumption, as calculated in section 4.4.6, from
the second measurement is within 1.5 percent of the value obtained
from the first measurement.
3.1.4.5 Microwave-only cooking cycle 35.3 ounce (1000 g) water
load test method. Establish the testing conditions set forth in
Section 2, ``TEST CONDITIONS,'' of this Appendix. Before beginning
the test, the empty glass test container and microwave oven must be
at their normal nonoperating temperatures as defined in section 1.12
and described in section 2.6. Pour 35.3 .04 ounces
(1000 1 g) of water in to the 35.3 ounce (1000 g) test
container specified in section 2.8.3 and stir the water using a
temperature measuring instrument specified in section 2.9.3.5 until
the average temperature of the test container and water is balanced.
The initial water temperature must be 50 0.9 [deg]F (10
0.5 [deg]C). Place the test load at the center of the
turntable. If the appliance is not fitted with a turntable, place
the test load on the reciprocating tray or on the lowest possible
shelf position. Set the power control for the microwave-only cooking
mode to the highest possible position. If the appliance is equipped
with a boost function, activate the boost function. Start
measurements after switching on the appliance in the microwave-only
cooking mode; measurements must begin within 30 seconds after the
preparation of the water load. The microwave oven must be operated
to heat the test load to achieve a final temperature of 140-149
[deg]F (60-65 [deg]C), at which point the microwave oven must be
switched off. Remove the test load from the microwave oven, and
position the test load on the insulation pad specified in section
2.9.7. Stir the water with the temperature measuring instrument
specified in section 2.9.3.5, and measure the final temperature is
within 20 seconds after the microwave-only heating cycle is
finished. Allow the microwave oven to reach its normal nonoperating
temperature, and repeat the procedure to heat the water test load to
a final temperature of 131-140 [deg]F (55-60 [deg]C). The minimum
difference between the final temperatures from the two tests must be
3.6 [deg]F (2 [deg]C). In between tests, forced air cooling may be
used to assist in reducing the temperature of the appliance. Repeat
the test series three times unless the total microwave-only per-
cycle energy consumption, as calculated in section 4.4.6, from the
second measurement is within 1.5 percent of the value obtained from
the first measurement.
3.1.4.6 Microwave-only cooking cycle 35.3 ounce (1000 g) water
load fan-only mode test method. If the microwave oven is capable of
operation in fan-only mode, measure the fan-only mode energy
consumption for the 35.3 ounce (1000 g) water load as follows.
Calculate the time required to heat 35.3 ounces (1000 g) of water by
90 [deg]F (50 [deg]C), t1000, using the equations
specified in section 4.4.3. Follow the procedures in section
3.1.4.5, except the microwave oven must be operated to heat the test
load for the calculated heating time, t1000, at which
point the microwave oven must be switched off. Remove the test load
from the microwave oven, and close the microwave oven door within 30
2 seconds after the microwave-only heating cycle is
finished. Measure the fan-only mode energy consumption until the end
of the fan-only mode. Repeat the test series three times unless the
total microwave-only per-cycle energy consumption, as calculated in
section 4.4.6, from the second measurement is within 1.5 percent of
the value obtained from the first measurement.
3.1.4.7 Convection microwave oven convection-only test method.
Establish the testing conditions set forth in section 2, ``TEST
CONDITIONS,'' of this appendix. Before beginning the test, the
convection microwave oven must be at its normal nonoperating
temperature as defined in section 1.12 and described in section 2.6.
Set the convection microwave oven test block MCVblock
approximately in the center of the usable baking space on the
grilling rack provided by the manufacturer. Program the convection
microwave oven for normal baking in accordance with manufacturer's
instructions, and set the convection temperature setting to 375
[deg]F. If a convection microwave oven permits baking by either
forced convection by using a fan, or without forced convection, test
the oven in each of those two modes. The oven must remain on for one
complete thermostat ``cut-off/cut-on'' action of the electrical
resistance heaters after the test block temperature has increased
234 [deg]F (130 [deg]C) above its initial temperature. If the
convection microwave oven allows for the turntable to be turned on/
off, test the appliance with the turntable turned on. Once the
cooking cycle is complete and turned off, measure the fan-only mode
energy consumption with the door closed until the end of the fan-
only mode. Repeat the test series three times unless the total
convection-only per-cycle energy consumption, as calculated in
section 4.4.8, from the second measurement is within 1.5 percent of
the value obtained from the first measurement.
3.1.4.8 Microwave oven test standby mode and off mode power.
Establish the testing conditions set forth in section 2, Test
Conditions, of this appendix. For microwave ovens that drop from a
higher power state to a lower power state as discussed in Section 5,
Paragraph 5.1, Note 1 of IEC 62301 (Second Edition) (incorporated by
reference; see Sec. 430.3), allow sufficient time for the microwave
oven to reach the lower power state before proceeding with the test
measurement. Follow the test procedure as specified in Section 5,
Paragraph 5.3.2 of IEC 62301 (Second Edition). For units in which
power varies as a function of displayed time in standby mode, set
the clock time to 3:23 and use the average power approach described
in Section 5, Paragraph 5.3.2(a) of IEC 62301 (First Edition), but
with a single test period of 10 minutes 2 sec after an
additional stabilization period until the clock time reaches 3:33.
If a microwave oven is capable of operation in either standby mode
or off mode, as defined in sections 1.18 and 1.13 of this appendix,
respectively, or both, test the microwave oven in each mode in which
it can operate.
* * * * *
3.2.4 Microwave oven test energy consumption.
3.2.4.1 Microwave-only cooking cycle 9.7 ounce (275 g) water
load test measurements. Measure the energy consumption for the
microwave-only cooking cycle test with a final water temperature of
140-149 [deg]F (60-65 [deg]C), E275,h, and the cooking
cycle test with a final water temperature of 131-140 [deg]F (55-60
[deg]C), E275,l, in watt-hours for the test specified in
section 3.1.4.1. In addition, measure the initial water temperature,
T275,h1 and T275,l1, in [deg]F ([deg]C), the
final water temperature, T275,h2 and T275,l2,
in [deg]F ([deg]C), and the total heating time, t275,h
and t275,l in seconds, for each test.
3.2.4.2 Microwave-only cooking cycle 9.7 ounce (275 g) water
load fan-only mode test measurements. If the microwave oven is
capable of operation in fan-only mode, measure the microwave-only
fan-only mode energy consumption, EF275, in watt-hours,
and fan-only mode duration, tF275, in seconds, as
specified in section 3.1.4.2.
3.2.4.3 Microwave-only cooking cycle 12.3 ounce (350 g) water
load test measurements. Measure the energy consumption for the
microwave-only cooking cycle test with a final water temperature of
140-149 [deg]F (60-65 [deg]C), E350,high, and the cooking
cycle test with a final water temperature of 131-140 [deg]F (55-60
[deg]C), E350,l, in watt-hours for the test specified in
section 3.1.4.3. In addition, measure the initial water temperature,
T350,h1 and T350,l1, in [deg]F ([deg]C), the
final water temperature, T350,h2 and T350,l2,
in [deg]F ([deg]C), and the total heating time, t350,h
and t350,l, in seconds, for each test.
3.2.4.4 Microwave-only cooking cycle 12.3 ounce (350 g) water
load fan-only mode test measurements. If the microwave oven is
capable of operation in fan-only mode, measure the microwave-only
fan-only mode energy consumption, EF350, in watt-hours,
and fan-only mode duration, tF350, in seconds, as
specified in section 3.1.4.4.
3.2.4.5 Microwave-only cooking cycle 35.3 ounce (1000 g) water
load test measurements. Measure the energy consumption for the
microwave-only cooking cycle test with a final water temperature of
140-149 [deg]F (60-65 [deg]C), E1000,h, and the cooking
cycle test with a final water temperature of 131-140 [deg]F (55-60
[deg]C), E1000,l, in watt-hours for the test specified in
section 3.1.4.5. In addition, measure the initial water temperature,
T1000,h1 and T1000,l1, in [deg]F ([deg]C), the
final water temperature, T1000,h2 and
T1000,l2, in [deg]F ([deg]C), and the total heating time,
t1000,h and t1000,l, in seconds, for each
test.
3.2.4.6 Microwave-only cooking cycle 35.3 ounce (1000 g) water
load fan-only mode test measurements. If the microwave oven is
capable of operation in fan-only mode, measure the microwave-only
fan-only mode energy consumption, EF1000, in watt-hours,
and fan-only mode duration, tF1000, in seconds, as
specified in section 3.1.4.6.
3.2.4.7 Convection microwave oven convection-only test
measurements. If the oven thermostat controls the convection
microwave oven temperature without cycling on and off, measure the
energy consumed,
[[Page 7959]]
ECV,O, when the temperature of the block reaches
TCV,O (TCV,O is 234 [deg]F (130 [deg]C) above
the initial block temperature, TCV,I). If the oven
thermostat operates by cycling on and off, make the following series
of measurements: Measure the block temperature, TCV,A,
and the energy consumed, ECV,A, at the end of the last
``ON'' period of the convection microwave oven before the block
reaches TCV,O. Measure the block temperature,
TCV,B, and the energy consumed, ECV,B, at the
beginning of the next ``ON'' period. Measure the block temperature,
TCV,C, and the energy consumed, ECV,C, at the
end of that ``ON'' period. Measure the block temperature,
TCV,D, and the energy consumed, ECV,D, at the
beginning of the following ``ON'' period. Energy measurements for
ECV,O, ECV,A, ECV,B,
ECV,C and ECV,D, should be expressed in watt-
hours for convection microwave ovens. Measure the total heating
time, tCV, expressed in seconds. If the microwave oven is
capable of operation in fan-only mode, measure the fan-only mode
energy consumption, ECV,F, expressed in watt-hours, and
fan-only mode duration, tCV,F, expressed in seconds.
3.2.4.7.1 Convection microwave oven convection-only average test
energy consumption measurements. If the convection microwave 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, (ECV,O)1, and
heating time, (tCV)1, with the forced
convection mode and without the forced convection mode,
(ECV,O)2, (tCV)2 when
the temperature of the block reaches TCV,O
(TCV,O is 234 [deg]F (130 [deg]C) above the initial block
temperature, TCV,I). 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, TCV,A,
and the energy consumed, ECV,A, at the end of the last
``ON'' period of the convection microwave oven before the block
reaches TCV,O. Measure the block temperature,
TCV,B, and the energy consumed, ECV,B, at the
beginning of the next ``ON'' period. Measure the block temperature,
TCV,C, and the energy consumed, ECV,C, at the
end of that ``ON'' period. Measure the block temperature,
TCV,D, and the energy consumed, ECV,D, at the
beginning of the following ``ON'' period. Energy measurements for
ECV,O, ECV,A, ECV,B,
ECV,C and ECV,D should be expressed in watt-
hours for convection microwave ovens. Measure the total heating
time, tCV, expressed in seconds. If the microwave oven is
capable of operation in fan-only mode, measure the fan-only mode
energy consumption in the forced convection mode,
(ECV,F)1, and without the forced convection
mode, (ECV,F)2, expressed in watt-hours, and
the and fan-only mode duration, in the forced convection mode,
(tCV,F)1, and without the forced convection
mode, (tCV,F)2, expressed in seconds.
3.2.4.8 Microwave oven test standby mode and off mode power.
Make measurements as specified in Section 5, Paragraph 5.3 of IEC
62301 (Second Edition) (incorporated by reference; see Sec. 430.3).
If the microwave oven is capable of operating in standby mode, as
defined in section 1.18 of this appendix, measure the average
standby mode power of the microwave oven, PSB, in watts
as specified in section 3.1.4.8 of this appendix. If the microwave
oven is capable of operating in off mode, as defined in section 1.13
of this appendix, measure the average off mode power of the
microwave oven, POM, as specified in section 3.1.4.8
* * * * *
3.3.11 Record the measured energy consumption for the microwave-
only cooking cycle test with a final water temperature of 140-149
[deg]F (60-65 [deg]C), E275,h, and the cooking cycle test
with a final water temperature of 131-140 [deg]F (55-60 [deg]C),
E275,l, in watt-hours; the measured mass of the 9.7 ounce
(275 g) water test container, M275,c, in pounds (grams),
the measured mass of the water for the 140-149 [deg]F (60-65 [deg]C)
final water temperature test, M275,h,w, and the 131-140
[deg]F (55-60 [deg]C) final water temperature test,
M275,l,w, in pounds (grams); the initial water
temperature T275,h1, and final water temperature,
T275,h2, for the 140-149 [deg]F (60-65 [deg]C) final
water temperature test, and the initial water temperature
T275,l1, and final water temperature, T275,l2,
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test,
in [deg]F ([deg]C); the total heating time, t275,h for
the 140-149 [deg]F (60-65 [deg]C) final water temperature test and
t275,l for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test; as determined in section 3.2.4.1.
3.3.12 Record the measured fan-only mode energy consumption,
EF275, in watt-hours, and fan-only mode duration,
tF275, in seconds, as determined in section 3.2.4.2.
3.3.13 Record the measured energy consumption for the microwave-
only cooking cycle test with a final water temperature of 140-149
[deg]F (60-65 [deg]C), E350,h, and the cooking cycle test
with a final water temperature of 131-140 [deg]F (55-60 [deg]C),
E275,l, in watt-hours; the measured mass of the 12.3
ounce (350 g) water test container, M350,c, in pounds
(grams), the measured mass of the water for the 140-149 [deg]F (60-
65 [deg]C) final water temperature test, M350,h,w, and
the 131-140 [deg]F (55-60 [deg]C) final water temperature test,
M350,l,w, in pounds (grams); the initial water
temperature T350,h1, and final water temperature,
T350,h2, for the 140-149 [deg]F (60-65 [deg]C) final
water temperature test, and the initial water temperature
T350,l1, and final water temperature, T350,l2,
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test,
in [deg]F ([deg]C); the total heating time, t350,h for
the 140-149 [deg]F (60-65 [deg]C) final water temperature test and
t350,l for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test; as determined in section 3.2.4.3.
3.3.14 Record the measured fan-only mode energy consumption,
EF350, in watt-hours, and fan-only mode duration,
tF350, in seconds, as determined in section 3.2.4.4.
3.3.15 Record the measured energy consumption for the microwave-
only cooking cycle test with a final water temperature of 140-149
[deg]F (60-65 [deg]C), E1000,h, and the cooking cycle
test with a final water temperature of 131-140 [deg]F (55-60
[deg]C), E1000,l, in watt-hours; the measured mass of the
35.3 ounce (1000 g) water test container, M1000,c, in
pounds (grams), the measured mass of the water for the 140-149
[deg]F (60-65 [deg]C) final water temperature test,
M1000,h,w, and the 131-140 [deg]F (55-60 [deg]C) final
water temperature test, M1000,l,w, in pounds (grams); the
initial water temperature T1000,h1, and final water
temperature, T1000,h2, for the 140-149 [deg]F (60-65
[deg]C) final water temperature test, and the initial water
temperature T1000,l1, and final water temperature,
T1000,l2, for the 131-140 [deg]F (55-60 [deg]C) final
water temperature test, in [deg]F ([deg]C); the total heating time,
t1000,h for the 140-149 [deg]F (60-65 [deg]C) final water
temperature test and t1000,l for the 131-140 [deg]F (55-
60 [deg]C) final water temperature test; as determined in section
3.2.4.5.
3.3.16 Record the measured fan-only mode energy consumption,
EF1000, in watt-hours, and fan-only mode duration,
tF1000, in seconds, as determined in section 3.2.4.6.
3.3.17 For a convection microwave oven with a thermostat which
operates by cycling on and off, record the convection microwave
cooking test measurements TCV,A, ECV,A,
TCV,B, ECV,B, TCV,C,
ECV,C, TCV,D, ECV,D,
ECV,F, tCV, and tCV,F, as
determined in section 3.2.4.7. If the thermostat controls the oven
temperature without cycling on and off, record ECV,O,
ECV,F, tCV, and tCV,F, as
determined in section 3.2.4.7. Record the measured test block
weight, MCV, in pounds, as specified in section 2.7.1.
3.3.17.1 For a convection microwave 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,
(ECV,O)1, heating time in the
forced convection mode, (tCV)1, and convection
microwave oven fan-only mode energy consumption in the forced
convection mode, (ECV,F)1, and measure the
energy consumed without the forced convection mode,
(ECV,O)2, heating time without the
forced convection mode, (tCV)2, and convection
microwave oven fan-only mode energy consumption without the forced
convection mode, (ECV,F)2, as determined in
section 3.2.4.7.1. If the convection microwave oven operates with or
without forced convection and the thermostat controls the oven
temperature by cycling on and off, record the convection microwave
oven test measurements TCV,A, ECV,A,
TCV,B, ECV,B, TCV,C,
ECV,C, TCV,D, ECV,D,
tCV, ECV,F, tCV,F as determined in
section 3.2.4.7.1. Record the measured test block weight,
MCV, in pounds, as specified in section 2.7.1.
3.3.18 Record the average standby mode power, PSB,
for the microwave oven standby mode, as determined in section
3.2.4.8 for a microwave oven capable of operating in standby mode.
Record the average off mode power, POM, for the microwave
oven off mode power test, as determined in section 3.2.4.8 for a
microwave oven capable of operating in off mode.
* * * * *
4. Calculation of Derived Results from Test Measurements
* * * * *
4.4 Microwave oven.
4.4.1 9.7 ounce (275 g) water load microwave-only cooking cycle
time and energy consumption. Calculate the time
[[Page 7960]]
required, t275, in seconds, and the energy consumption,
E275, in watt-hours, to heat 9.7 ounce (275 g) of water
by 90[emsp14][deg]F (50 [deg]C), as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.024
Where,
Cc = 0.131 Btu per lb-[deg]F (0.55 joules per gram-
[deg]C), the specific heat of the borosilicate glass test container.
Cw = 1.0 Btu per lb-[deg]F (4.187 joules per gram-
[deg]C), the specific heat of water.
[Delta]T275,h = the water temperature rise in [deg]F
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water
temperature test.
[Delta]T275,l = the water temperature rise in [deg]F
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test.
[Delta]Tn = 90 [deg]F (50 [deg]C), the nominal water
temperature rise.
E275 = the energy consumption required to heat 9.7 ounce
(275 g) of water by 90 [deg]F (50 [deg]C), in watt-hours.
E275,h = the measured energy consumption in watt-hours
during the 140-149 [deg]F (60-65 [deg]C) final water temperature
test, as recorded in section 3.3.11.
E275,l = the measured energy consumption in watt-hours
during the 131-140 [deg]F (55-60 [deg]C) final water temperature
test, as recorded in section 3.3.11.
M275,c = the actual mass of the 9.7 ounce (275 g) water
load test container in pounds (g), as recorded in section 3.3.11.
M275,h,w = the actual mass of water in pounds (g) for the
140-149 [deg]F (60-65 [deg]C) final water temperature test, as
recorded in section 3.3.11.
M275,l,w = the actual mass of water in pounds (g) for the
131-140 [deg]F (55-60 [deg]C) final water temperature test, as
recorded in section 3.3.11.
M275,w = 0.61 pounds (275 g), the nominal mass of water.
norm [Delta]T275,h = the normalized water temperature
rise in [deg]F ([deg]C) for the of 140-149 [deg]F (60-65 [deg]C)
final water temperature test.
norm [Delta]T275,l = the normalized water temperature
rise in [deg]F ([deg]C) for the of 131-140 [deg]F (55-60 [deg]C)
final water temperature test.
t275 = the calculated time in seconds to heat up 9.7
ounces (275 g) of water by 90 [deg]F (50 [deg]C).
t275,h = the measured time in seconds, including the
magnetron heating-up time, to heat 9.7 ounces (275 g) of water to a
final temperature of 140-149 [deg]F (60-65 [deg]C), as recorded in
section 3.3.11.
t275,l = the measured time in seconds, including the
magnetron heating-up time, to heat 9.7 ounces (275 g) of water to a
final temperature of 131-140 [deg]F (55-60 [deg]C), as recorded in
section 3.3.11.
T275,h1 = the initial water temperature in [deg]F
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water
temperature test, as recorded in section 3.3.11.
T275,h2 = the final water temperature in [deg]F ([deg]C)
for the 140-149 [deg]F (60-65 [deg]C) final water temperature test,
as recorded in section 3.3.11.
T275,l1 = the initial water temperature in [deg]F
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test, as recorded in section 3.3.11.
T275,l2 = the final water temperature in [deg]F ([deg]C)
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test,
as recorded in section 3.3.11.
Total [Delta]T275,h = the total temperature rise
accounting for the heat capacity of the test container for the 140-
149 [deg]F (60-65 [deg]C) final water temperature test, in [deg]F
([deg]C).
Total [Delta]T275,l = the total temperature rise
accounting for the heat capacity of the test container for the 131-
140 [deg]F (55-60 [deg]C) final water temperature test, in [deg]F
([deg]C).
4.4.2 12.3 ounce (350 g) water load microwave-only cooking cycle
time and energy consumption. Calculate the time required,
t350, in seconds, and the energy consumption,
E350, in watt-hours, to heat 12.3 ounces (350 g) of water
by 90 [deg]F (50 [deg]C), as follows:
[[Page 7961]]
[GRAPHIC] [TIFF OMITTED] TP04FE13.025
Where,
[Delta]Tn, Cc, and Cw as defined in
4.4.1.
[Delta]T350,h = the water temperature rise in [deg]F
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water
temperature test.
[Delta]T350,l = the water temperature rise in [deg]F
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test.
E350 = the calculated energy consumption required to heat
12.3 ounces (350 g) of water by 90 [deg]F (50 [deg]C), in watt-
hours.
E350,h = the measured energy consumption in watt-hours
during the 140-149 [deg]F (60-65 [deg]C) final water temperature
test, as recorded in section 3.3.13.
E350,l = the measured energy consumption in watt-hours
during the 131-140 [deg]F (55-60 [deg]C) final water temperature
test, as recorded in section 3.3.13.
M350,c = the actual mass of the 12.3 ounce (350 g) water
load test container in pounds (g), as recorded in section 3.3.13.
M350,h,w = the actual mass of water in pounds (g) for the
140-149 [deg]F (60-65 [deg]C) final water temperature test, as
recorded in section 3.3.13.
M350,l,w = the actual mass of water in pounds (g) for the
131-140 [deg]F (55-60 [deg]C) final water temperature test, as
recorded in section 3.3.13.
M350,w = 0.77 pounds (350 g), the nominal mass of water.
norm [Delta]T350,h = the normalized water temperature
rise in [deg]F ([deg]C) for the of 140-149 [deg]F (60-65 [deg]C)
final water temperature test.
norm [Delta]T350,l = the normalized water temperature
rise in [deg]F ([deg]C) for the of 131-140 [deg]F (55-60 [deg]C)
final water temperature test.
t350 = the calculated time in seconds to heat up 12.3
ounces (350 g) of water by 90 [deg]F (50 [deg]C).
t350,h = the measured time in seconds, including the
magnetron heating-up time, to heat 12.3 ounces (350 g) of water to a
final temperature of 140-149 [deg]F (60-65 [deg]C), as recorded in
section 3.3.13.
t350,l = the measured time in seconds, including the
magnetron heating-up time, to heat 12.3 ounces (350 g) of water to a
final temperature of 131-140 [deg]F (55-60 [deg]C), as recorded in
section 3.3.13.
T350,h1 = the initial water temperature in [deg]F
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water
temperature test, as recorded in section 3.3.13.
T350,h2 = the final water temperature in [deg]F ([deg]C)
for the 140-149 [deg]F (60-65 [deg]C) final water temperature test,
as recorded in section 3.3.13.
T350,l1 = the initial water temperature in [deg]F
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test, as recorded in section 3.3.13.
T350,l2 = the final water temperature in [deg]F ([deg]C)
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test,
as recorded in section 3.3.13.
Total [Delta]T350,h = the total temperature rise
accounting for the heat capacity of the test container for the 140-
149 [deg]F (60-65 [deg]C) final water temperature test, [deg]F
([deg]C).
Total [Delta]T350,l = the total temperature rise
accounting for the heat capacity of the test container for the 131-
140 [deg]F (55-60 [deg]C) final water temperature test, [deg]F
([deg]C).
4.4.3 35.3 ounce (1000 g) water load microwave-only cooking
cycle time and energy consumption. Calculate the time required,
t350, in seconds, and the energy consumption,
E1000, in watt-hours, to heat 35.3 ounce (1000 g) of
water by 90 [deg]F (50 [deg]C), as follows:
[[Page 7962]]
[GRAPHIC] [TIFF OMITTED] TP04FE13.026
Where,
[Delta]Tn, Cc, and Cw as defined in
4.4.1.
[Delta]T1000,h = the water temperature rise in [deg]F
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water
temperature test.
[Delta]T1000,l = the water temperature rise in [deg]F
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test.
E1000 = the calculated energy consumption required to
heat 35.3 ounces (1000 g) of water by 90 [deg]F (50 [deg]C), in
watt-hours.
E1000,h = the measured energy consumption in watt-hours
during the 140-149 [deg]F (60-65 [deg]C) final water temperature
test, as recorded in section 3.3.15.
E1000,l = the measured energy consumption in watt-hours
during the 131-140 [deg]F (55-60 [deg]C) final water temperature
test, as recorded in section 3.3.15.
M1000,c = the actual mass of the 35.3 ounce (1000 g)
water load test container in pounds (g), as recorded in section
3.3.15.
M1000,h,w = the actual mass of water in pounds (g) for
the 140-149 [deg]F (60-65 [deg]C) final water temperature test, as
recorded in section 3.3.15.
M1000,l,w = the actual mass of water in pounds (g) for
the 131-140 [deg]F (55-60 [deg]C) final water temperature test, as
recorded in section 3.3.15.
M1000,w = 2.20 pounds (1000 g), the nominal mass of
water.
norm [Delta]T1000,h = the normalized water temperature
rise in [deg]F ([deg]C) for the of 140-149 [deg]F (60-65 [deg]C)
final water temperature test.
norm [Delta]T1000,l = the normalized water temperature
rise in [deg]F ([deg]C) for the of 131-140 [deg]F (55-60 [deg]C)
final water temperature test.
t1000 = the calculated time in seconds to heat up 35.3
ounces (1000 g) of water by 90 [deg]F (50 [deg]C).
t1000,h = the measured time in seconds, including the
magnetron heating-up time, to heat 35.3 ounces (1000 g) of water to
a final temperature of 140-149 [deg]F (60-65 [deg]C), as recorded in
section 3.3.15.
t1000,l = the measured time in seconds, including the
magnetron heating-up time, to heat 35.3 ounces (1000 g) of water to
a final temperature of 131-140 [deg]F (55-60 [deg]C), as recorded in
section 3.3.15.
T1000,h1 = the initial water temperature in [deg]F
([deg]C) for the 140-149 [deg]F (60-65 [deg]C) final water
temperature test, as recorded in section 3.3.15.
T1000,h2 = the final water temperature in [deg]F ([deg]C)
for the 140-149 [deg]F (60-65 [deg]C) final water temperature test,
as recorded in section 3.3.15.
T1000,l1 = the initial water temperature in [deg]F
([deg]C) for the 131-140 [deg]F (55-60 [deg]C) final water
temperature test, as recorded in section 3.3.15.
T1000,l2 = the final water temperature in [deg]F ([deg]C)
for the 131-140 [deg]F (55-60 [deg]C) final water temperature test,
as recorded in section 3.3.15.
Total [Delta]T1000,h = the total temperature rise
accounting for the heat capacity of the test container for the 140-
149 [deg]F (60-65 [deg]C) final water temperature test, in [deg]F
([deg]C).
Total [Delta]T1000,l = the total temperature rise
accounting for the heat capacity of the test container for the 131-
140 [deg]F (55-60 [deg]C) final water temperature test, in [deg]F
([deg]C).
4.4.4 Total microwave-only cooking per-cycle energy consumption
and heating time. Calculate the total microwave-only cooking per-
cycle energy consumption, EMW,C, in watt-hours, and the
per-cycle heating time, tMW,C, in seconds, as follows:
[[Page 7963]]
[GRAPHIC] [TIFF OMITTED] TP04FE13.028
Where:
E275 and t275 as defined in section 4.4.1,
W350 and t350 are described in section 4.4.2,
and E1000 and t1000 are described in section
4.4.3.
4.4.5 Total microwave-only per-cycle fan-only mode energy
consumption and duration. Calculate the total microwave-only per-
cycle fan-only mode energy consumption, EMW,F, in watt-
hours, and the per-cycle fan-only mode time, tMW,F, in
seconds, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.029
Where:
EF275 = the measured fan-only mode energy consumption
after heating 275 g of water by 50 [deg]C in watt-hours, as recorded
in section 3.3.12.
EF350 = the measured fan-only mode energy consumption
after heating 350 g of water by 50 [deg]C in watt-hours, as recorded
in section 3.3.15.
EF1000 = the measured fan-only mode energy consumption
after heating 1000 g of water by 50 [deg]C in watt-hours, as
recorded in section 3.3.16.
tF275 = the duration of fan-only mode after heating 275 g
of water by 50 [deg]C in seconds, as recorded in section 3.3.12.
tF350 = the duration of fan-only mode after heating 350 g
of water by 50 [deg]C in seconds, as recorded in section 3.3.14.
tF1000 = the duration of fan-only mode after heating 1000
g of water by 50 [deg]C in seconds, as recorded in section 3.3.16.
4.4.6 Total microwave-only per-cycle energy consumption.
Calculate the total microwave-only per-cycle energy consumption,
EMW, in watt-hours, using the equation below. The
calculation is repeated two or three times as required in section
3.1.4. The average EMW is used for the calculations in
sections 4.4.9 and 4.4.10.
[GRAPHIC] [TIFF OMITTED] TP04FE13.030
Where:
EMW,C as defined in 4.4.4.
EMW,F as defined in 4.4.5.
4.4.7 Convection microwave oven convection-only cooking cycle
test energy consumption. For a convection microwave oven with a
thermostat which operates by cycling on and off, calculate the
convection microwave convection-only cooking cycle test energy
consumption, ECV,O, expressed in watt-hours, and defined
as:
[GRAPHIC] [TIFF OMITTED] TP04FE13.031
Where:
TCV,O = 234 [deg]F (130 [deg]C) plus the initial test
block temperature.
and,
[GRAPHIC] [TIFF OMITTED] TP04FE13.032
[[Page 7964]]
Where:
ECV,A = electric energy consumed in Wh at the end of the
last ``ON'' period before the test block reaches TCV,O.
ECV,B = electric energy consumed in Wh at the beginning
of the ``ON'' period following the measurement of TCV,A.
ECV,C = electric energy consumed in Wh at the end of the
``ON'' period which starts with TCV,B.
ECV,D = electric energy consumed in Wh at the beginning
of the ``ON'' period which follows the measurement of
TCV,C.
TCV,A = block temperature in [deg]F at the end of the
last ``ON'' period of the convection microwave oven before the test
block reaches TO.
TCV,B = block temperature in [deg]F at the beginning of
the ``ON'' period following the measurement of TCV,A.
TCV,C = block temperature in [deg]F at the end of the
``ON'' period which starts with TCV,B.
TCV,D = block temperature in [deg]F at the beginning of
the ``ON'' period which follows the measurement of TCV,C.
4.4.7.1 Convection microwave oven convection-only cooking cycle
average test energy consumption. If the convection microwave oven
can be operated with or without forced convection, determine the
convection microwave cooking average test energy consumption,
ECV,O, in watt-hours, the convection microwave cooking
average heating time, tCV, in seconds, the average
convection microwave oven fan-only mode cooling energy consumption,
ECV,F, in watt-hours, and the convection microwave oven
fan-only mode time, tCV,F, in seconds, using the
following equations:
[GRAPHIC] [TIFF OMITTED] TP04FE13.033
Where:
(ECV,O)1 = the test energy consumption using
the forced convection mode in watt-hours for convection microwave
ovens as recorded in section 3.3.17.1.
(ECV,O)2 = the test energy consumption without
using the forced convection mode in watt-hours for convection
microwave ovens as recorded in section 3.3.17.1.
(ECV,F)1 = the fan-only mode cooling energy
consumption using the forced convection mode in watt-hours for
convection microwave ovens as recorded in section 3.3.17.1.
(ECV,F)2 = the fan-only mode cooling energy
consumption without using the forced convection mode in watt-hours
for convection microwave ovens as recorded in section 3.3.17.1.
(tCV,O)1 = the test heating time using the
forced convection mode in seconds for convection microwave ovens as
measured as recorded in section 3.3.17.1.
(tCV,O)2 = the test heating time without using
the forced convection mode in seconds for convection microwave ovens
as recorded in section 3.3.17.1.
(tCV,F)1 = the fan-only mode time using the
forced convection mode in seconds for convection microwave ovens as
recorded in section 3.3.17.1.
(tCV,F)2 = the fan-only mode time without
using the forced convection mode in seconds for convection microwave
ovens as recorded in section 3.3.17.1.
4.4.8 Total convection microwave oven convection-only per-cycle
energy consumption. Calculate the total convection microwave oven
convection-only per-cycle energy consumption, Etotal,CV,
in watt-hours, using the equations below. The calculation is
repeated two or three times as required in section 3.1.4.7. The
average Etotal,CV is used for the calculations in
sections 4.4.9 and 4.4.10.
[GRAPHIC] [TIFF OMITTED] TP04FE13.034
Where:
ECV,O = the convection microwave oven convection-only
cooking cycle test energy consumption in watt-hours as determined in
section 3.3.17 and 4.4.7.
ECV,F = the convection microwave oven convection-only
cooking cycle test energy consumption in watt-hours as determined in
section 3.3.17 and 4.4.7.
FCV = 0.26, a field use factor based on consumer use of
the convection-only cooking mode.
4.4.9 Total convection microwave oven convection-microwave per-
cycle energy consumption. Calculate the total convection microwave
oven convection-microwave per-cycle energy consumption,
ECMW, in watt-hours, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.035
Where:
ECV as defined in 4.4.8.
EMW as defined in 4.4.6.
tCMW,field = 15.00, the average convection microwave oven
convection-microwave cooking cycle length in minutes based on
consumer use.
tCV,field = 18.70, the average convection microwave oven
convection-only cooking cycle length in minutes based on consumer
use.
tMW,field = 2.54, the average convection microwave oven
microwave-only cooking cycle length in minutes based on consumer
use.
0.3 = an experimentally established value for the percentage of time
during a single convection-microwave cooking cycle that the
appliance operates in microwave-only cooking mode.
0.7 = an experimentally established value for the percentage of time
during a single convection-microwave cooking cycle that the
appliance operates in convection-only cooking mode.
4.4.10 Annual energy use.
4.4.10.1 Microwave-only oven annual energy use. Calculate the
microwave-only oven annual energy use, Eannual,MWO, in
kilowatt-hours per year, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.036
Where:
EMW as defined in section 4.4.6.
NMWO = 1026, annual number of microwave-only cooking
cycles for microwave-only ovens based on consumer use.
PSB = the average measured standby mode power in watts,
as recorded in section 3.3.18.
POM = the average measured off mode power in watts, as
recorded in section 3.3.18.
SMWO,TOT equals the total number of standby mode and off
mode hours per year for microwave-only ovens.
If the microwave-only oven has fan-only mode,
SMWO,TOT equals (8715.1-(tMW,F/3600)) hours,
where tMW,F is the
[[Page 7965]]
microwave-only oven fan-only mode duration, in seconds, as
calculated in section 4.4.5, and 3600 is the conversion factor for
seconds to hours; otherwise, SMWO,TOT is equal to 8715.1
hours.
If the microwave-only oven has both standby mode and off mode,
SMWO,SB and SMWO,OFF both equal
SMWO,TOT/2.
If the microwave-only oven has standby mode but no off mode, the
standby mode annual hours, SMWO,SB, is equal to
SMWO,TOT and the off mode annual hours,
SMWO,OFF, is equal to 0.
If the microwave-only oven has an off mode but no standby mode,
SMWO,SB is equal to 0 and SMWO,OFF is equal to
SMWO,TOT.
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
4.4.10.2 Convection microwave oven annual energy use. Calculate
the convection microwave oven annual energy use,
Eannual,CMWO, in kilowatt-hours per year, as follows:
[GRAPHIC] [TIFF OMITTED] TP04FE13.037
Where:
ECMW as defined in section 4.4.9.
EMW as defined in section 4.4.6.
ECV as defined in section 4.4.8.
PSB, POM, and K as defined in section
4.4.10.1.
NCMWO,MW = 842, annual number of microwave-only cooking
cycles for convection microwave ovens based on consumer use.
NCMWO,CV = 101, annual number of convection-only cooking
cycles for convection microwave ovens based on consumer use.
NCMWO,CMWcycles = 69, annual number of convection-
microwave cooking cycles for convection microwave ovens based on
consumer use.
SCMWO,TOT equals the total number of standby mode and off
mode hours per year for microwave-only ovens.
If the convection microwave oven has fan-only mode,
SCMWO,TOT equals:
[GRAPHIC] [TIFF OMITTED] TP04FE13.038
Where:
tMW,F is the microwave-only fan-only mode duration, in
minutes, as calculated in section 4.4.5; tCV,F is the
measured convection-only fan-only mode duration, in minutes, as
recorded in section 3.3.17; FCV as defined in section
4.4.8; tCMW,field and tCV,field as defined in
section 4.4.9; and 60 is the conversion factor for minutes to hours.
Otherwise, SCMWO,TOT is equal to 8675.3 hours.
If the convection microwave oven has both standby mode and off
mode, SCMWO,SB and SCMWO,OFF both equal
SCMWO,TOT/2.
If the convection microwave oven has standby mode but no off
mode, the standby mode annual hours, SCMWO,SB, is equal
to SCMWO,TOT and the off mode annual hours,
SCMWO,OFF, is equal to 0.
If the convection microwave oven has an off mode but no standby
mode, SMWO,SB is equal to 0 and SCMWO,OFF is
equal to SCMWO,TOT.
[FR Doc. 2013-01537 Filed 2-1-13; 8:45 am]
BILLING CODE 6450-01-P