ASTM_F_1965_-_99_2010.pdf

Designation:F196599(Reapproved 2010)An American National StandardStandard Test Method forPerformance of Deck Ovens1This standard is issued under the fixed designation F1965;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 deck ovens.The food service operatorcan use this evaluation to select a deck oven and understand itsenergy consumption.1.2 This test method is applicable to gas and electric deckovens.1.3 The deck oven can be evaluated with respect to thefollowing(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),or1.3.5 Cooking energy efficiency and production capacity(10.6).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 ASHRAE Documents:2ASHRAE Handbook of Fundamentals,“Thermal and Re-lated Properties of Food and Food Materials,”Chapter 30,Table 1,1989ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data2.2 Other Document:3AOAC Procedure 984.25 Moisture(Loss of Mass on Dry-ing)in Frozen French Fried Potatoes3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 cooking energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the deck oven during the cookingevent.3.1.2 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the cooking energy efficiencytests.Refers to all loading scenarios(heavy,medium,light).3.1.3 deck oven,nan appliance that cooks the food prod-uct within a heated chamber.The food product can be placeddirectly on the floor of the chamber during cooking and energymay be delivered to the food product by convective,conductive,or radiant heat transfer.The chamber may beheated by gas or electric forced convection,radiants,or quartztubes.Top and bottom heat may be independently controlled.3.1.4 energy input rate,npeak rate at which a deck ovenconsumes energy(Btu/h or kW).3.1.5 idle energy rate,nthe deck ovens rate of energyconsumption(Btu/h or kW),when empty,required to maintainits cavity temperature at the specified thermostat set point.3.1.6 oven cavity,nthat portion of the deck oven in whichfood products are heated or cooked.3.1.7 pilot energy rate,nrate of energy consumption(Btu/h or kW)by a deck ovens continuous pilot(if appli-cable).3.1.8 preheat energy,namount of energy consumed(Btuor kWh),by the deck oven while preheating its cavity fromambient temperature to the specified thermostat set point.3.1.9 preheat time,ntime(minutes)required for the deckoven cavity to preheat from ambient temperature to thespecified thermostat set point.3.1.10 production capacity,nmaximum rate(lb/h)atwhich a deck oven can bring the specified food product to aspecified cooked condition.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipmentand is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Sept.1,2010.Published December 2010.Originallyapproved in 1999.Last previous edition approved in 2005 as F1965 99(Reap-proved 2005).DOI:10.1520/F1965-99R10.2Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.3Available from AOAC International,481 North Frederick Avenue,Suite 500,Gaithersburg,Maryland 20877-2417.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.11 production rate,nrate(lb/h)at which a deck ovenbrings the specified food product to a specified cooked condi-tion;does not necessarily refer to maximum rate.Productionrate varies with the amount of food being cooked.3.1.12 uncertainty,nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4.Summary of Test Method4.1 Accuracy of the deck oven thermostat is checked at asetting of 475F,and the thermostat is adjusted as necessary.4.2 Energy input rate is determined to confirm that the deckoven is operating within 5%of the nameplate energy inputrate.For gas deck oven,the pilot energy rate and the fan andcontrol energy rate are also determined.4.3 Preheat energy and time are determined