ASTM_F_1639_-_05.pdf

Designation:F 1639 05An American National StandardStandard Test Method forPerformance of Combination Ovens1This standard is issued under the fixed designation F 1639;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(e)indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers the evaluation of the energyconsumption and cooking performance of combination ovens.The food service operator can use this evaluation to select acombination oven and understand its energy consumption.1.2 This test method is applicable to gas and electriccombination ovens that are operated in the combination modeonly.For evaluation of a combination oven operated in eitherconvection only mode or steam only mode,apply either TestMethod F 1496 or Test Method F 1484,respectively.1.3 The combination oven can be evaluated with respect tothe following(where applicable):1.3.1 Energy input rate and thermostat calibration(10.2).1.3.2 Preheat energy consumption and time(10.3).1.3.3 Idle energy rate(10.4).1.3.4 Pilot energy rate(if applicable)(10.5).1.3.5 Cooking-energy efficiency,cooking energy rate,andproduction capacity(10.7).1.3.6 Water consumption and condensate temperature(10.7).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units given in parentheses are for informa-tion only.1.5 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:2D 3588 Practice for Calculating Heat Value,Compressibil-ity Factor,and Relative Density of Gaseous FuelsF 1484 Test Methods for Performance of Steam CookersF 1495 Specification for Combination Oven Electric or GasFiredF 1496 Test Method for Performance of Convection Ovens2.2ASHRAE Documents:3ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental DataASHRAE Guideline 2-1986(RA90)Thermal and RelatedProperties of Food and Food Materials3.Terminology3.1 Definitions:3.1.1 combination oven,ndevice that combines the func-tion of hot air convection(oven mode)and saturated andsuperheated steam heating(steam mode),or both,to performsteaming,baking,roasting,rethermalizing,and proofing ofvarious food products.In general,the term combination oven isused to describe this type of equipment,which is self con-tained.The combination oven is also referred to as a combi-nation oven/steamer,combi or combo.3.1.2 condensate,nmixture of condensed steam and cool-ing water,exiting the combination oven and directed to a drain.3.1.3 cooking-energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the combination oven during thecooking event.3.1.4 cooking energy rate,naverage rate of energy con-sumption(Btu/h(kJ/h)or kW)during the cooking-energyefficiency tests.Refers to all loading scenarios(heavy,medium,light).3.1.5 energy input rate,npeak rate at which a combina-tion oven consumes energy(Btu/h(kJ/h)or kW).3.1.6 idle energy rate,ncombination ovens rate of en-ergy consumption(Btu/h(kJ/h)or kW),when empty,requiredto maintain its cavity temperature at the specified thermostatset point.3.1.7 oven cavity,nthat portion of the combination ovenin which food products are heated or cooked.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 Sept.1,2005.Published September 2005.Originallyapproved in 1995.Last previous edition approved in 2001 as F 1639 95(2001).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.3See the ASHRAE Handbook of Fundamentals,available from the AmericanSociety of Heating,Refrigeration,andAir Conditioning Engineers,Inc.,1791 TullieCircle,NE,Atlanta,GA 30329.1Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959,United States.3.1.8 pilot energy rate,nrate of energy consumption(Btu/h(kJ/h)by a combination ovens continuous pilot(ifapplicable).3.1.9 preheat energy,namount of energy consumed(Btu(kJ)or kWh),by the combination oven while preheating itscavity from ambient temperature to the specified thermostat setpoint.3.1.10 preheat time,ntime(in min)required for thecombination oven cavity to preheat from ambient temperatureto the specified thermostat set point.3.1.11 production capacity,nmaximum rate(lb/h(kg/h)at which a combination oven can bring the specified foodproduct to a