ASTM_F_1787_-_98_2015.pdf

Designation:F178798(Reapproved 2015)An American National StandardStandard Test Method forPerformance of Rotisserie Ovens1This standard is issued under the fixed designation F1787;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 evaluates the energy consumption andcooking performance of rotisserie ovens.The food serviceoperator can use this evaluation to select a rotisserie oven andunderstand its energy performance.1.2 This test method is applicable to thermostatically-controlled gas and electric rotisserie ovens designed for batchcooking.1.3 The rotisserie oven can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate(10.2),1.3.2 Preheat energy and time(10.4),1.3.3 Idle energy rate(10.5),1.3.4 Pilot energy rate,if applicable(10.6),1.3.5 Cooking energy efficiency and production capacity(10.9),and1.3.6 Holding energy rate and product shrinkage(optional,10.10),1.4 The values stated in inch-pound units are to be regardedas standard.The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.5 This test method 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 ANSI Document:ANSI Standard Z83.11 American National Standard for GasFood Service Equipment22.2 ASHRAE Document:ASHRAE Guideline 21986(RA90)Engineering Analysisof Experimental Data33.Terminology3.1 Definitions:3.1.1 cooking cavity,nthat portion of the appliance inwhich food products are heated or cooked.3.1.2 cooking energy,nenergy consumed by the rotisserieoven as it is used to cook whole chickens under heavy-andlight-load conditions.3.1.3 cooking energy effciency,nquantity of energy im-parted to the chickens and appropriate spits,expressed as apercentage of energy consumed by the rotisserie oven duringthe cooking event.3.1.4 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the cooking energy efficiencytests.3.1.5 cook time,ntime required to cook thawed(38 to40F)whole chickens as specified in 7.4 to an averagetemperature of 195F during a cooking energy efficiency test.3.1.6 energy input rate,npeak rate at which a rotisserieoven consumes energy(Btu/h or kW),typically reflectedduring preheat.3.1.7 idle energy rate,nthe rate of energy consumed(Btu/h or kW)by the rotisserie oven while“holding”or“idling”the cooking cavity at the thermostat set point.3.1.8 holding energy rate,nthe rate of energy consumed(Btu/h or kW)by the rotisserie oven while keeping cookedproduct warm for display or merchandising purposes.3.1.9 pilot energy rate,naverage rate of energy consump-tion(Btu/h)by a rotisserie ovens continuous pilot(if appli-cable).3.1.10 preheat energy,namount of energy consumed bythe rotisserie oven while preheating the cooking cavity fromambient room temperature(75 6 5F)to a calibrated 350F.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 March 1,2015.Published May 2015.Originallyapproved in 1997.Last previous edition approved in 2008 as F1787 98(2008).DOI:10.1520/F1787-98R15.2Available from the International Approval Services,Inc.,8501 E.PleasantValley Road,Cleveland,OH 44131.3Available 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 3.1.11 preheat rate,naverage rate(F/min)at which therotisserie ovens cooking cavity is heated from ambient tem-perature(75 6 5F)to 350F.3.1.12 preheat time,ntime required for the rotisserie ovento preheat from ambient room temperature(75 6 5F)to350F.3.1.13 production capacity,nmaximum rate(lb/h)atwhich the rotisserie oven can bring thawed(38 to 40F)wholechickens as specified in 7.4 to an average temperature of 195F.3.1.14 production rate,nrate(lb/h)at which the rotisserieoven brings thawed(38 to 40F)whole chickens as specified in7.4 to an average temperature of 195F.Does not necessarilyrefer to maximum rate.Production rate varies with the amountof food being cooked.3.1.15 product shrinkage,nthe reduction in net chickenweight(%)which occurs during holding.3.1.16 rotisserie oven,nan appliance with a closed cavitydesigned for batch cooking,fitted with one or more spits thatare mechanically rotated past a fixed heat source while the foodis slowly being c