Energy Conservation Program: Test Procedures for Microwave Ovens (Active Mode), 7939-7965 [2013-01537]
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Vol. 78
Monday,
No. 23
February 4, 2013
Part IV
Department of Energy
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Office of Energy Efficiency and Renewable Energy
10 CFR Part 430
Energy Conservation Program: Test Procedures for Microwave Ovens
(Active Mode); Proposed Rule
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Federal Register / Vol. 78, No. 23 / Monday, February 4, 2013 / Proposed Rules
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)
Office of Energy Efficiency and
Renewable Energy, Department of
Energy.
ACTION: Notice of proposed rulemaking.
AGENCY:
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
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SUMMARY:
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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: MWO-2010-TP0023@ee.doe.gov. 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
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information that is exempt from public
disclosure.
A link to the docket Web page can be
found at: https://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: Brenda.Edwards@
ee.doe.gov.
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:
ashley.armstrong@ee.doe.gov.
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:
ari.altman@hq.doe.gov.
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
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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
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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.
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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
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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-
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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 microwaveonly 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® AllVegetable 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:
• 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.
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.
2 DOE notes that for the proposed microwaveonly 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
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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 (°C) and 50–55 °C.2 The
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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 °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.
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 (°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 °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 convectionmicrowave 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
regulatory text, all values are presented in U.S.
units with metric units in parenthesis.
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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., microwaveonly 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.
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.
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.
TABLE III.1—ESTIMATE OF CONSUMER USE FOR MICROWAVE-ONLY OVENS
Mode
Cycle length
(min)
Number of
annual cycles
Annual hours
(hours)
Microwave-Only Cooking .............................................................................................................
2.62
1026
44.9
TABLE III.2—ESTIMATE OF CONSUMER USE FOR CONVECTION MICROWAVE OVENS
Cycle length
(min)
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Mode
Microwave-Only Cooking .............................................................................................................
Convection-Only Cooking ............................................................................................................
3 Note that in the March 2011 Interim Final Rule,
DOE referred to such a product as a ‘‘combination
oven.’’
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
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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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2.54
18.70
Number of
annual cycles
842
101
Annual hours
(hours)
35.7
31.7
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.
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TABLE III.2—ESTIMATE OF CONSUMER USE FOR CONVECTION MICROWAVE OVENS—Continued
Cycle length
(min)
Mode
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Convection-Microwave Cooking ..................................................................................................
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 microwaveonly cooking, and the remaining 10
percent is a mix of convectionmicrowave 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.
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D. Specifications for the Test Methods
and Measurements for the MicrowaveOnly 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 microwaveonly 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 °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
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
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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15.00
Number of
annual cycles
69
Annual hours
(hours)
17.3
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 °C and 50–55 °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 °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.
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 °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
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.
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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-totest 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
load
Energy Consumption (Wh) .........................................
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Test-to-Test Variation—Standard Error (%) ..............
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 overthe-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 labto-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
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Average ...................
Min ...........................
Max ..........................
Average ...................
Min ...........................
Max ..........................
37.99
32.54
46.61
1.08
0.05
2.31
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 roundrobin 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:
• 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;
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.
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350 g Water
load
44.34
39.14
54.68
1.06
0.10
2.59
1000 g Water
Load
114.90
104.86
130.87
0.44
0.09
0.78
Overall
weighted
56.11
50.35
66.54
0.58
0.03
1.25
• 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-
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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,
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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-therange 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 °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 °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
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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 microwaveonly 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 userselectable 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 °C
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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 fanonly 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 microwaveonly 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
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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
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7947
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 convectionmicrowave 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
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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 convectiononly cooking mode and convectionmicrowave 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 convectiononly 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.
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 °F higher than the room ambient
air temperature (77 ± 9 °F). An 8.5 ± 0.1
pound cylindrical aluminum test block
is then heated from ambient room air
temperature ± 4 °F until the test block
temperature has increased 234 °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 °F higher than the room
ambient air temperature would result in
a temperature setting close to 400 °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 °F temperature
setting, but all convection microwave
ovens that DOE surveyed have a 375 °F
temperature setting. As a result, DOE
modified the test method to conduct
this testing using a temperature control
setting of 375 °F to heat the aluminum
test block to 234 °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
Convectiononly cooking
cycle
Cooking Efficiency (%) .................................................................................................
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Test-to-Test Variation—Standard Error (%) .................................................................
With regards to the 234 °F
temperature rise used in the convectiononly test method, Whirlpool commented
in response to the June 2012 NODA that
if the intent is to accommodate
convection microwave ovens that fall 25
°F short of the temperature rise
specified in the DOE conventional oven
test procedure, an adjustment of 166 °F
seems illogical. (Whirlpool, No. 15 at p.
6) DOE notes that it is not considering
adjusting any temperatures by 166 °F.
DOE clarifies that the temperature
control would be set using the user
Average .....................................................
Min ............................................................
Max ...........................................................
Average .....................................................
Min ............................................................
Max ...........................................................
interface controls to 375 °F, and that the
temperature rise of the test block during
the test cycle would be 234 °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
9 ‘‘60th Annual Appliance Industry Forecast.’’
Appliance Market Research Report, Appliance
Magazine, May 2012.
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0.68
2.11
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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 fanonly 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 fanonly 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
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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 convectionmicrowave 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
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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 convectionmicrowave 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
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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 convectionmicrowave 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 microwaveonly and convection-only cooking cycle
lengths, DOE is proposing to apply a
field use adjustment to both the percycle microwave-only and convectiononly 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 convectionmicrowave cooking only requires the
user to set the overall cooking time, and
the product cycles between microwaveonly 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 percycle 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 convectionmicrowave 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
Mode
Cycle length
(min)
Number of
annual cycles
Microwave-Only Cooking .............................................
Microwave-Only Fan-Only Mode .................................
Standby/Off ..................................................................
2.62
0
..........................
Annual hours
(hours)
1026
0
........................
Average power
(W)
44.9
0
8715.1
1582.7
0
2.7
Annual energy
use (kWh)
71.063
0
23.531
TABLE III.6—ESTIMATE OF CONSUMER USE FOR CONVECTION MICROWAVE OVENS
Mode
Cycle length
(min)
Number of annual cycles
Microwave-Only Cooking .............................................
Convection-Only Cooking ............................................
Convection-Microwave Cooking ..................................
Microwave-Only Fan-Only Mode .................................
Convection-Only Fan-Only Mode ................................
Convection-Microwave Fan-Only Mode .......................
Standby/Off ..................................................................
2.54
18.70
15.00
0
*1.10
*0.88
..........................
Annual hours
(hours)
842
101
69
0
101
69
........................
Average power
(W)
35.7
31.7
17.3
0
1.9
1.0
8672.4
1582.7
1299.4
1421.3
0
39.1
39.1
2.7
Annual energy
use (kWh)
56.502
41.191
24.588
0
0.074
0.039
23.415
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*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
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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;
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(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.
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Federal Register / Vol. 78, No. 23 / Monday, February 4, 2013 / Proposed Rules
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 fanonly 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
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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 microwaveonly 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
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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).
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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).
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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 (https://energy.gov/gc/officegeneral-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: https://
www.sba.gov/sites/default/files/files/
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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 collectionof-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
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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
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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.
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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
https://energy.gov/gc/office-generalcounsel. 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.
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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
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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
Brenda.Edwards@ee.doe.gov. 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 (https://www1.eere.energy.gov/
buildings/appliance_standards/
rulemaking.aspx/ruleid/36).
Participants are responsible for ensuring
their systems are compatible with the
webinar software.
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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
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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
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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
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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.
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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 convectiononly 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 fanonly mode and convection-only fanonly mode be measured for only those
products that are capable of operating in
fan-only mode. DOE welcomes
comment on the proposed requirement
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7955
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 microwaveonly 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 convectiononly 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
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.
2. Section 430.23 is amended:
a. By revising paragraph (i)(1);
b. By redesignating paragraphs (i)(12)
and (i)(13) as (i)(13) and (i)(14), and
■
■
■
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revising newly redesignated paragraph
(i)(13); and
■ c. By adding paragraph (i)(12).
The revisions read as follows:
§ 430.23 Test procedures for the
measurement of energy and water
consumption.
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*
*
*
*
*
(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 kilowatthours (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.
*
*
*
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(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.
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■ 3. Appendix I to Subpart B of Part 430
is amended:
■ a. In section 1. Definitions:
■ 1. By revising section 1.6;
■ 2. By redesignating sections 1.14
through 1.19 as sections 1.15 through
1.20; and
■ 3. By adding section 1.14;
■ b. In section 2. Test Conditions, by
revising sections 2.1.3, 2.5.1, 2.7, 2.7.1,
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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;
■ c. In section 3. Test Methods and
Measurements:
■ 1. By redesignating section 3.1.4.1 as
3.1.4.8 and revising newly designated
section 3.1.4.8;
■ 2. By adding sections 3.1.4.1 through
3.1.4.7;
■ 3. By redesignating section 3.2.4 as
3.2.4.8 and revising newly designated
section 3.2.4.8;
■ 4. By adding sections 3.2.4, 3.2.4.1
through 3.2.4.7, and 3.2.4.7.1;
■ 5. By redesignating section 3.3.11 as
3.3.18 and revising newly designated
section 3.3.20; and
■ 6. By adding sections 3.3.11 through
3.3.17 and 3.3.17.1;
■ 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:
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 § 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.
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
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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° ± 9 °F (25° ± 5 °C) for conventional
ovens, cooking tops, and for microwave oven
convection-only cooking tests, or 73.4° ± 3.6
°F (23° ± 2 °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.
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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.
2.7 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-°F (0.96 kJ/[kg°C]) and with any temper that will give a
coefficient of thermal conductivity of 1073.3
to 1189.1 Btu-in/h-ft2-°F (154.8 to 171.5 W/
[m-°C]). Each block shall have a hole at its
top. The hole shall be 0.08 inch (2.03 mm)
in diameter and 0.80 inch (20.3 mm) deep.
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.
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1. Definitions
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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.
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2. Test Conditions
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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
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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 ±
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.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).
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3. Test Methods and Measurements
3.1. Test methods.
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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.
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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 °F (0.1 °C) and a maximum error no
greater than 0.18 °F (0.1 °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 °F (±2.2
°C) over the range of 65° to 500 °F (18 °C to
260 °C).
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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 °F (0.1
°C) and a maximum error no greater 2.7 °F
(1.5 °C). Any stirring device to which a
temperature measuring instrument is
attached shall have a heat capacity of 0.287
Btu/lb-°F (1.20 kJ/kg-K) or less.
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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-°F (1.30 kJ/kg-K) or less.
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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 °F (10 ± 0.5 °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 °F (60–65 °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 °F (55–60 °C).
The minimum difference between the final
temperatures from the two tests must be 3.6
°F (2 °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 microwaveonly 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 fanonly 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 °F (50 °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.
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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 °F (10 ± 0.5 °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 °F (60–65 °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 °F (55–60 °C).
The minimum difference between the final
temperatures from the two tests must be 3.6
°F (2 °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 microwaveonly 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 °F (50 °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
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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 °F (10 ± 0.5 °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 °F (60–65 °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 °F (55–60 °C).
The minimum difference between the final
temperatures from the two tests must be 3.6
°F (2 °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 microwaveonly 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 °F (50 °C),
t1000, using the equations specified in section
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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 microwaveonly 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 microwaveonly 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 °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
°F (130 °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 convectiononly 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 § 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
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1.13 of this appendix, respectively, or both,
test the microwave oven in each mode in
which it can operate.
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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 °F (60–65
°C), E275,h, and the cooking cycle test with a
final water temperature of 131–140 °F (55–60
°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 °F (°C), the final water temperature, T275,h2
and T275,l2, in °F (°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 °F (60–65 °C), E350,high, and the
cooking cycle test with a final water
temperature of 131–140 °F (55–60 °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 °F (°C), the
final water temperature, T350,h2 and T350,l2, in
°F (°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 °F (60–65 °C), E1000,h, and the
cooking cycle test with a final water
temperature of 131–140 °F (55–60 °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 °F (°C),
the final water temperature, T1000,h2 and
T1000,l2, in °F (°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,
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ECV,O, when the temperature of the block
reaches TCV,O (TCV,O is 234 °F (130 °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 fanonly 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 °F (130 °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 fanonly 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 § 430.3). If the
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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 °F (60–65 °C), E275,h, and the
cooking cycle test with a final water
temperature of 131–140 °F (55–60 °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 °F (60–65 °C) final
water temperature test, M275,h,w, and the 131–
140 °F (55–60 °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 °F (60–
65 °C) final water temperature test, and the
initial water temperature T275,l1, and final
water temperature, T275,l2, for the 131–140 °F
(55–60 °C) final water temperature test, in °F
(°C); the total heating time, t275,h for the 140–
149 °F (60–65 °C) final water temperature test
and t275,l for the 131–140 °F (55–60 °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 watthours, 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 °F (60–65 °C), E350,h, and the
cooking cycle test with a final water
temperature of 131–140 °F (55–60 °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 °F (60–65 °C) final
water temperature test, M350,h,w, and the 131–
140 °F (55–60 °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 °F (60–
65 °C) final water temperature test, and the
initial water temperature T350,l1, and final
water temperature, T350,l2, for the 131–140 °F
(55–60 °C) final water temperature test, in °F
(°C); the total heating time, t350,h for the 140–
149 °F (60–65 °C) final water temperature test
and t350,l for the 131–140 °F (55–60 °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 watthours, 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 °F (60–65 °C), E1000,h, and the
cooking cycle test with a final water
temperature of 131–140 °F (55–60 °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
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water for the 140–149 °F (60–65 °C) final
water temperature test, M1000,h,w, and the
131–140 °F (55–60 °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 °F (60–65 °C) final water temperature
test, and the initial water temperature T1000,l1,
and final water temperature, T1000,l2, for the
131–140 °F (55–60 °C) final water
temperature test, in °F (°C); the total heating
time, t1000,h for the 140–149 °F (60–65 °C)
final water temperature test and t1000,l for the
131–140 °F (55–60 °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 watthours, 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
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ounce (275 g) of water by 90 °F (50 °C), as
follows:
Where,
Cc = 0.131 Btu per lb-°F (0.55 joules per
gram-°C), the specific heat of the
borosilicate glass test container.
Cw = 1.0 Btu per lb-°F (4.187 joules per gram°C), the specific heat of water.
DT275,h = the water temperature rise in °F (°C)
for the 140–149 °F (60–65 °C) final water
temperature test.
DT275,l = the water temperature rise in °F (°C)
for the 131–140 °F (55–60 °C) final water
temperature test.
DTn = 90 °F (50 °C), the nominal water
temperature rise.
E275 = the energy consumption required to
heat 9.7 ounce (275 g) of water by 90 °F
(50 °C), in watt-hours.
E275,h = the measured energy consumption in
watt-hours during the 140–149 °F (60–65
°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 °F (55–60
°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 °F (60–65 °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 °F (55–60 °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 DT275,h = the normalized water
temperature rise in °F (°C) for the of 140–
149 °F (60–65 °C) final water
temperature test.
norm DT275,l = the normalized water
temperature rise in °F (°C) for the of 131–
140 °F (55–60 °C) final water
temperature test.
t275 = the calculated time in seconds to heat
up 9.7 ounces (275 g) of water by 90 °F
(50 °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 °F (60–
65 °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 °F (55–
60 °C), as recorded in section 3.3.11.
T275,h1 = the initial water temperature in °F
(°C) for the 140–149 °F (60–65 °C) final
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water temperature test, as recorded in
section 3.3.11.
T275,h2 = the final water temperature in °F (°C)
for the 140–149 °F (60–65 °C) final water
temperature test, as recorded in section
3.3.11.
T275,l1 = the initial water temperature in °F
(°C) for the 131–140 °F (55–60 °C) final
water temperature test, as recorded in
section 3.3.11.
T275,l2 = the final water temperature in °F (°C)
for the 131–140 °F (55–60 °C) final water
temperature test, as recorded in section
3.3.11.
Total DT275,h = the total temperature rise
accounting for the heat capacity of the
test container for the 140–149 °F (60–65
°C) final water temperature test, in °F
(°C).
Total DT275,l = the total temperature rise
accounting for the heat capacity of the
test container for the 131–140 °F (55–60
°C) final water temperature test, in °F
(°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 °F (50 °C), as
follows:
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required, t275, in seconds, and the energy
consumption, E275, in watt-hours, to heat 9.7
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water temperature test, as recorded in
section 3.3.13.
M350,w = 0.77 pounds (350 g), the nominal
mass of water.
norm DT350,h = the normalized water
temperature rise in °F (°C) for the of 140–
149 °F (60–65 °C) final water
temperature test.
norm DT350,l = the normalized water
temperature rise in °F (°C) for the of 131–
140 °F (55–60 °C) final water
temperature test.
t350 = the calculated time in seconds to heat
up 12.3 ounces (350 g) of water by 90 °F
(50 °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 °F (60–
65 °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 °F (55–
60 °C), as recorded in section 3.3.13.
T350,h1 = the initial water temperature in °F
(°C) for the 140–149 °F (60–65 °C) final
water temperature test, as recorded in
section 3.3.13.
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T350,h2 = the final water temperature in °F (°C)
for the 140–149 °F (60–65 °C) final water
temperature test, as recorded in section
3.3.13.
T350,l1 = the initial water temperature in °F
(°C) for the 131–140 °F (55–60 °C) final
water temperature test, as recorded in
section 3.3.13.
T350,l2 = the final water temperature in °F (°C)
for the 131–140 °F (55–60 °C) final water
temperature test, as recorded in section
3.3.13.
Total DT350,h = the total temperature rise
accounting for the heat capacity of the
test container for the 140–149 °F (60–65
°C) final water temperature test, °F (°C).
Total DT350,l = the total temperature rise
accounting for the heat capacity of the
test container for the 131–140 °F (55–60
°C) final water temperature test, °F (°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 °F (50 °C),
as follows:
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Where,
DTn, Cc, and Cw as defined in 4.4.1.
DT350,h = the water temperature rise in °F (°C)
for the 140–149 °F (60–65 °C) final water
temperature test.
DT350,l = the water temperature rise in °F (°C)
for the 131–140 °F (55–60 °C) final water
temperature test.
E350 = the calculated energy consumption
required to heat 12.3 ounces (350 g) of
water by 90 °F (50 °C), in watt-hours.
E350,h = the measured energy consumption in
watt-hours during the 140–149 °F (60–65
°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 °F (55–60
°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 °F (60–65 °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 °F (55–60 °C) final
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Where,
DTn, Cc, and Cw as defined in 4.4.1.
DT1000,h = the water temperature rise in °F
(°C) for the 140–149 °F (60–65 °C) final
water temperature test.
DT1000,l = the water temperature rise in °F (°C)
for the 131–140 °F (55–60 °C) final water
temperature test.
E1000 = the calculated energy consumption
required to heat 35.3 ounces (1000 g) of
water by 90 °F (50 °C), in watt-hours.
E1000,h = the measured energy consumption in
watt-hours during the 140–149 °F (60–65
°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 °F (55–60
°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 °F (60–65 °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 °F (55–60 °C) final
water temperature test, as recorded in
section 3.3.15.
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M1000,w = 2.20 pounds (1000 g), the nominal
mass of water.
norm DT1000,h = the normalized water
temperature rise in °F (°C) for the of 140–
149 °F (60–65 °C) final water
temperature test.
norm DT1000,l = the normalized water
temperature rise in °F (°C) for the of 131–
140 °F (55–60 °C) final water
temperature test.
t1000 = the calculated time in seconds to heat
up 35.3 ounces (1000 g) of water by 90
°F (50 °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
°F (60–65 °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
°F (55–60 °C), as recorded in section
3.3.15.
T1000,h1 = the initial water temperature in °F
(°C) for the 140–149 °F (60–65 °C) final
water temperature test, as recorded in
section 3.3.15.
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T1000,h2 = the final water temperature in °F
(°C) for the 140–149 °F (60–65 °C) final
water temperature test, as recorded in
section 3.3.15.
T1000,l1 = the initial water temperature in °F
(°C) for the 131–140 °F (55–60 °C) final
water temperature test, as recorded in
section 3.3.15.
T1000,l2 = the final water temperature in °F
(°C) for the 131–140 °F (55–60 °C) final
water temperature test, as recorded in
section 3.3.15.
Total DT1000,h = the total temperature rise
accounting for the heat capacity of the
test container for the 140–149 °F (60–65
°C) final water temperature test, in °F
(°C).
Total DT1000,l = the total temperature rise
accounting for the heat capacity of the
test container for the 131–140 °F (55–60
°C) final water temperature test, in °F
(°C).
4.4.4 Total microwave-only cooking percycle 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:
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7963
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 fanonly 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:
Where:
EF275 = the measured fan-only mode energy
consumption after heating 275 g of water
by 50 °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 °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 °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 °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 °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 °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.
Where:
TCV,O = 234 °F (130 °C) plus the initial test
block temperature.
and,
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EP04FE13.031
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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:
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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 °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 °F at the
beginning of the ‘‘ON’’ period following
the measurement of TCV,A.
TCV,C = block temperature in °F at the end
of the ‘‘ON’’ period which starts with
TCV,B.
TCV,D = block temperature in °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 watthours, and the convection microwave oven
fan-only mode time, tCV,F, in seconds, using
the following equations:
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.
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:
Where:
EMW as defined in section 4.4.6.
NMWO = 1026, annual number of microwaveonly 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
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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.
EP04FE13.036
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 percycle energy consumption, ECMW, in watthours, as follows:
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
mstockstill on DSK4VPTVN1PROD with PROPOSALS4
Where:
(ECV,O)1 = the test energy consumption using
the forced convection mode in watthours 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
Federal Register / Vol. 78, No. 23 / Monday, February 4, 2013 / Proposed Rules
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.
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
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
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
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:
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 fanonly mode, SCMWO,TOT equals:
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.
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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
mstockstill on DSK4VPTVN1PROD with PROPOSALS4
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.
7965
Agencies
[Federal Register Volume 78, Number 23 (Monday, February 4, 2013)]
[Proposed Rules]
[Pages 7939-7965]
From the Federal Register Online via the Government Printing Office [www.gpo.gov]
[FR Doc No: 2013-01537]
[[Page 7939]]
Vol. 78
Monday,
No. 23
February 4, 2013
Part IV
Department of Energy
-----------------------------------------------------------------------
Office of Energy Efficiency and Renewable Energy
-----------------------------------------------------------------------
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]]
-----------------------------------------------------------------------
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.
-----------------------------------------------------------------------
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: MWO-2010-TP-0023@ee.doe.gov. 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: https://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:
Brenda.Edwards@ee.doe.gov.
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: ashley.armstrong@ee.doe.gov.
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: ari.altman@hq.doe.gov.
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:
---------------------------------------------------------------------------
\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.
---------------------------------------------------------------------------
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.
---------------------------------------------------------------------------
\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.
---------------------------------------------------------------------------
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.
---------------------------------------------------------------------------
\3\ Note that in the March 2011 Interim Final Rule, DOE referred
to such a product as a ``combination oven.''
---------------------------------------------------------------------------
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.
---------------------------------------------------------------------------
\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).
---------------------------------------------------------------------------
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.
---------------------------------------------------------------------------
\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
----------------------------------------------------------------------------------------------------------------
Cycle length Number of Annual hours
Mode (min) annual cycles (hours)
----------------------------------------------------------------------------------------------------------------
Microwave-Only Cooking....................................... 2.62 1026 44.9
----------------------------------------------------------------------------------------------------------------
Table III.2--Estimate of Consumer Use for Convection Microwave Ovens
----------------------------------------------------------------------------------------------------------------
Cycle length Number of Annual hours
Mode (min) annual cycles (hours)
----------------------------------------------------------------------------------------------------------------
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
----------------------------------------------------------------------------------------------------------------
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\
---------------------------------------------------------------------------
\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.
---------------------------------------------------------------------------
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 (https://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: https://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 https://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 Brenda.Edwards@ee.doe.gov. 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 (https://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