Version 2.6
| Term | Term Definition | Options | Unit of Measure |
|---|---|---|---|
| SRVC | SWERC Virginia / Carolina / Eastern Power Grid | View | None |
| Stadium closed | View | None | |
| Stadium open | View | None | |
| Stage | A stage is a designated space for the performance of productions, such as music and theater. A stage may consist of raised or un-raised platforms that serve as a focal point for an audience. | View | None |
| Staged setpoint | View | None | |
| Stand alone | View | None | |
| Stand alone | View | None | |
| Stand alone | Single family, detached premises are stand-alone structures with outside walls that do not touch any other dwelling. Structure must not share systems (e.g., HVAC or utilities). | View | None |
| Stand alone | A battery charger that, by design, charges separable batteries that are disconnected from the Battery Operated End-use Product. | View | None |
| Standard | A dishwasher that has a capacity equal to or greater than eight place settings plus six serving pieces as specified in ANSI/AHAM DW-1. | View | None |
| Standard | Standard rate structure | View | None |
| Standard | A clothes dryer with a drum capacity of 4.4 cubic feet or greater. | View | None |
| Standard belt | View | None | |
| Standard definition resolution | Standard Definition Resolution (SD) is video output with resolution less than or equal to 480 lines (480 i/p). | View | None |
| Standard equipment rack | An equipment enclosure commonly seen in data centers or managed facilities and intended to house a variety of information technology equipment. Front panel width is typically 19 inches (482.6 mm) in width. Standard Equipment Racks are defined by EIA-310, IEC 60297, or DIN 41494. | View | None |
| Standard fryer | A fryer with a vat that measures >12 inches and < 18 inches wide, and a shortening capacity > 25 pounds and < 65 pounds. ASTM Standard F1361-07, Test Method for the Performance of Open Deep Fat Fryers (standard fryers) | View | None |
| Standard Mail | View | None | |
| Standard oven | An oven that cooks food primarily using the naturally occurring hot air currents to transfer heat over the surface of the food product without the use of a fan or blower. The burner or elements heat the air within the oven cavity as well as the cavity walls, causing currents of hot air that transfer heat to the surface of the food. The hot air's buoyancy carries it upward through cooler air, which then slowly sinks to the bottom of the oven as it cools off. | View | None |
| Standard Practice | Comparison of a building's performance to that of an equivalent design based on standard practice | View | None |
| Standard UPS | Uninterruptible Power Supply (UPS) is a combination of converters, switches, and energy storage devices (such as batteries) constituting a power system for maintaining continuity of load power in case of input power failure. | View | None |
| Standby | The lowest power consumption state which cannot be switched off by the user and that may persist for an indefinite time when the product is connected to the main electricity supply. | View | None |
| Standby generator | Standby generator installed on-premises for back-up electricity production. | View | None |
| Start | View | None | |
| Started | Assessment has begun | View | None |
| State |
State |
View | None |
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