ASTM_F_1496_-_13.pdf

Designation:F149613An American National StandardStandard Test Method forPerformance of Convection Ovens1This standard is issued under the fixed designation F1496;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers the energy consumption andcooking performance evaluation of convection ovens.The testmethod is also applicable to convection ovens with limitedmoisture injection.The results of applying it can be used by thefood service operator to select a convection oven and tounderstand its energy consumption and performance.1.2 This test method applies to general purpose,full-size,and half-size convection ovens and bakery ovens used primar-ily for baking food products.It is not applicable to ovens usedprimarily for slow cooking and holding food product,to largeroll-in rack-type ovens,or to ovens that can operate in asteam-only mode(combination ovens).1.3 This test method is intended to be applied to convectionovens that operate close to their rated input in the dry heatingmode,with the circulating fan operating at its maximum speed.NOTE1Ovens that can operate in steam-only mode should beevaluated using ASTM F2861.1.4 The ovens energy consumption and cooking perfor-mance are evaluated in this test method specifically withrespect to the following:1.4.1 Thermostat calibration(10.2),1.4.2 Energy input rate and preheat energy consumption andtime(10.3),1.4.3 Pilot energy rate(if applicable)(10.4),1.4.4 Idle energy rate(10.5),1.4.5 Cooking energy efficiency and production capacity(10.6),1.4.6 Cooking uniformity(10.7),1.4.7 White sheet cake browning(10.8),and1.4.8 Bakery steam mode,if applicable(10.9).1.5 The values stated in inch-pound units are to be regardedas the standard.The values given in parentheses are forinformation only.1.6 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous FuelsF2092 Specification for Convection Oven Gas or ElectricF2093 Test Method for Performance of Rack OvensF2861 Test Method for Enhanced Performance of Combina-tion Oven in Various Modes2.2 ASHRAE Documents:31989 ASHRAE Handbook of Fundamentals,Chapter 6,Table 2Thermodynamic Properties of Water at Satura-tionASHRAE Guideline 2-1986(RA90)“Engineering Analysisof Experimental Data”3.Terminology3.1 Definitions:3.1.1 average preheat raterate(F/min)at which cavitytemperature is heated from ambient temperature to the ovensthermostat set point.3.1.2 bakery steam modea single injection of water/steaminto the baking cavity at the start of a bake cycle.Injection timenot to exceed 60 seconds per baking event.3.1.3 convection ovenan appliance for cooking food byforcing hot air over the surface of the food using a fan in aclosed cavity.3.1.4 cook timetime required to cook potatoes during acooking energy efficiency test.3.1.5 cooking energyenergy consumed(kBtu or kWh)bythe oven as it cooks potatoes during the cooking energyefficiency tests.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1,2013.Published July 2013.Originally approvedin 1993.Last previous edition approved in 2012 as F1496 12.DOI:10.1520/F1496-13.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.6 cooking energy effciencythe ratio of the quantity ofenergy absorbed by the food product to the quantity of energyinput to the oven during a cooking energy efficiency testexpressed as a percent.3.1.7 cooking energy rateaverage rate of the ovens en-ergy consumption(kBtu/h or kW)during a cooking energyefficiency test.3.1.8 fan and control energy ratethe rate of energy con-sumption(kW)by an ovens controls and fan motor.3.1.9 heavy loadthe testing capacity of the convectionoven based on a minimum spacing of 2.75-in.(70mm)betweenadjacent racks.3.1.10 idle energy rateovens rate of energy consumption(kBtu/h or kW),when empty,to maintain its cavity temperatureat the thermostat set poi