ASTM F3216-16(2021)

Standard Test Method for Performance of Retherm Ovens

SIGNIFICANCE AND USE
5.1 Energy Input Rate—Energy input rate is used to confirm that the retherm oven is operating properly prior to further testing.  
5.2 Preheat Energy Consumption and Time—Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the retherm oven can be ready for operation.  
5.3 Idle Energy Rate—Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Production Capacity—Production capacity information can help an end user to better understand the production capabilities of a retherm oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.  
5.5 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads are being cooked.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of retherm ovens. The food service operator can use this evaluation to select a retherm oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric retherm ovens.  
1.3 The retherm oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (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), and  
1.3.5 Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency (10.7).  
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Published
• Publication Date: 30-Nov-2021
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Refers: ASTM D3588-98(2011) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 01-Nov-2011
• Refers: ASTM D3588-98(2003) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-2003
• Refers: ASTM D3588-98 - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-1998

Overview

ASTM F3216-16(2021): Standard Test Method for Performance of Retherm Ovens is an internationally recognized standard published by ASTM International. This standard outlines procedures to evaluate the energy consumption and cooking performance of retherm ovens-appliances designed for efficiently reheating pre-cooked food, widely used in food service operations. By following this standard, manufacturers, food service operators, and commercial kitchen specifiers can objectively assess oven capabilities, compare models, and manage power demands. Adoption of ASTM F3216-16(2021) also aligns with best practices governed by global trade requirements and recognized safety and environmental considerations.

Key Topics

• Energy Input Rate: Measures the peak rate at which a retherm oven consumes energy (e.g., Btu/h or kW). This check ensures the oven operates within manufacturer specifications prior to detailed testing.
• Preheat Energy Consumption and Time: Documents how much energy is used and how long it takes for the oven to reach a ready-to-cook temperature. This information helps operators plan kitchen workflows and manage electrical loads.
• Idle and Pilot Energy Rate: Quantifies energy consumed by the oven during non-cooking periods or when only the pilot is active, enabling accurate estimation of total operational energy use.
• Production Capacity: Establishes the maximum rate (e.g., lb/h or kg/h) at which the retherm oven can bring specified food (like mashed potatoes) up to serving temperature. This helps in sizing equipment to meet demand.
• Cooking Energy Efficiency: Expressed as a percentage, this metric compares the energy absorbed by food to the total energy consumed, allowing operators to choose ovens with optimal efficiency.

Applications

• Commercial Food Service: Restaurant owners, caterers, and institutional kitchens can use ASTM F3216-16(2021) to compare retherm ovens based on standardized energy and performance data, supporting purchasing decisions aimed at energy savings and production throughput.
• Energy Management and Cost Control: Facility managers gain precise measurements of preheat, idle, and cooking energy rates, facilitating more accurate energy forecasts, utility budgeting, and compliance with sustainability targets.
• Regulatory and Safety Compliance: The standard addresses the necessity of proper installation, calibration, and operation, helping operators meet local and international safety codes relating to gas and electric appliances.
• Manufacturer Testing and Product Development: R&D teams utilize the test method for benchmarking, product improvements, and supporting marketing claims with standardized performance data. Adhering to ASTM F3216-16(2021) demonstrates compliance with global best practices.

Related Standards

• ASTM D3588 - Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels: Referenced for accurate gas energy calculations during oven testing.
• ASHRAE Handbook of Refrigeration: Used for determining thermal properties of food, aiding in load and capacity calculations.
• Other ASTM Food Service Equipment Standards: ASTM F2144 (Convection Ovens), ASTM F2714 (Combination Ovens), among others, provide related protocols for testing similar commercial appliances.

Practical Value

Implementing ASTM F3216-16(2021) in oven selection and performance verification can:

• Support energy-efficient kitchen operations
• Optimize food production workflows and minimize wait times
• Provide confidence to buyers via consistent, repeatable testing results
• Reduce operational costs and environmental footprint through informed equipment selection

By referencing and adopting this standard, stakeholders in the commercial food equipment industry ensure alignment with rigorous, internationally harmonized test methods, promoting transparency, efficiency, and product quality across the sector.

Keywords: ASTM F3216-16(2021), retherm oven performance, commercial kitchen appliances, energy consumption, cooking energy efficiency, food service equipment, ASTM standards, production capacity, energy management.

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F3216 − 16 (Reapproved 2021)
Standard Test Method for
Performance of Retherm Ovens
This standard is issued under the fixed designation F3216; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
1.1 This test method evaluates the energy consumption and
cooking performance of retherm ovens. The food service 2.2 ASHRAE Documents:
operator can use this evaluation to select a retherm oven and ASHRAE Handbook of Refrigeration “Thermal Properties
understand its energy consumption. of Food,” Chapter 19, Table 3, 2014.
1.2 This test method is applicable to gas and electric
3. Terminology
retherm ovens.
3.1 Definitions:
1.3 The retherm oven can be evaluated with respect to the
3.1.1 cooking energy effıciency, n—the ratio of the quantity
following (where applicable):
of energy absorbed by the food product to the quantity of
1.3.1 Energy input rate (10.2),
energyinputtotheovenduringacookingenergyefficiencytest
1.3.2 Preheat energy consumption and time (10.3),
expressed as a percent.
1.3.3 Idle energy rate (10.4),
1.3.4 Pilot energy rate (if applicable) (10.5), and
3.1.2 cooking energy rate, n—the average rate of energy
1.3.5 Cooking Energy Rate, Production Capacity, Cooking
consumption (Btu/h or kW) during the cooking energy effi-
Energy Efficiency (10.7).
ciency tests.
1.4 The values stated in inch-pound units are to be regarded
3.1.3 energy input rate, n—the peak rate at which a retherm
as standard. The SI units given in parentheses are for informa-
oven consumes energy (Btu/h or kW).
tion only.
3.1.4 idle energy rate (ready-to-cook condition),n—the
1.5 This standard does not purport to address all of the
retherm oven’s rate of energy consumption (Btu/h or kW),
safety concerns, if any, associated with its use. It is the
when empty, required to maintain its cavity temperature at the
responsibility of the user of this standard to establish appro-
specifiedthermostatsetpointortootherwisemaintaintheoven
priate safety, health, and environmental practices and deter-
in a ready-to-cook condition.
mine the applicability of regulatory limitations prior to use.
3.1.5 oven cavity, n—the portion of the retherm oven in
1.6 This international standard was developed in accor-
which food products are heated.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the 3.1.6 pilot energy rate, n—the rate of energy consumed
Development of International Standards, Guides and Recom- (Btu/h) by a retherm oven’s continuous pilot (if applicable).
mendations issued by the World Trade Organization Technical
3.1.7 preheat energy, n—the amount of energy consumed
Barriers to Trade (TBT) Committee.
(Btu or kWh), by the retherm oven while preheating its cavity
from ambient temperature to the specified thermostat set point
2. Referenced Documents
or while preheating any other component of the oven, for
2.1 ASTM Standards: example an integral heat exchanger, to a ready-to-cook condi-
tion.
3.1.8 preheat time, n—the time (min) required for the
This test method is under the jurisdiction of ASTM Committee F26 on Food
rethermovencavitytopreheatfromambienttemperaturetothe
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
specified thermostat set point or for the retherm oven to
Productivity and Energy Protocol.
achieve a ready-to-cook condition.
Current edition approved Dec. 1, 2021. Published December 2021. Originally
approved in 2016. Last previous edition approved in 2016 as F3216–16. DOI:
10.1520/F3216-16R21.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For the Annual Book of Available from American Society of Heating, Refrigerating, and Air-
ASTM standards volume information, refer the standard’s Document Summary Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
page on the ASTM website. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F3216 − 16 (2021)
3.1.9 production capacity, n—the maximum rate (lb/h or 6. Apparatus
kg/h) at which a retherm oven can bring the specified food
6.1 Analytical Balance Scale, for measuring weights up to
product to a specified “cooked” condition.
20 lb (9.1 kg), with a resolution of 0.01 lb (4 g) and an
3.1.10 retherm oven, n—an appliance with a closed, heated uncertainty of 0.01 lb (4 g).
cavity, designed specifically for low-temperature reheating.
6.2 Barometer, for measuring absolute atmospheric
3.1.11 uncertainty, n—the measure of systematic and preci- pressure, to be used for adjustment of measured natural gas
volume to standard conditions. Shall have a resolution of
sion errors in specified instrumentation or measure of repeat-
ability of a reported test result. 0.2in. Hg and an uncertainty of 0.2in. Hg.
6.3 Flow Meter, for measuring total water consumption of
4. Summary of Test Method
the appliance (if applicable).The meter shall have a resolution
of 0.01 gal (0.03 L), and an uncertainty of 0.01 gal (0.03 L), at
4.1 Thermostat Calibration—Accuracy of the retherm oven
flow rate as low as 0.2 gpm (0.76 L/min).
thermostat is checked at a setting of 250°F (121°C). This is
accomplished by comparing the oven’s temperature control
6.4 Gas Meter, for measuring the gas consumption of a
setting with the temperature at the center of the oven’s cavity.
retherm oven, shall be a positive displacement type with a
If necessary, the control is adjusted so that the maximum
resolution of at least 0.01 ft and a maximum uncertainty no
differencebetweenitsreadingandthetemperatureatthecenter
greaterthan1%ofthemeasuredvalueforanydemandgreater
of the cavity is no more than 65°F (3°C).
than 2.2 ft /h. If the meter is used for measuring the gas
consumed by the pilot lights, it shall have a resolution of at
4.2 Energy Input Rate—The input rate of the oven is
least 0.01 ft and a maximum uncertainty no greater than 2%
determined to check whether the retherm oven is operating
of the measured value.
within5%ofits nameplate energy input rate. For gas
combination ovens, the pilot energy rate and the fan and
6.5 Pressure Gauge, for monitoring natural gas pressure.
control energy rates are also determined. Shallhavearangeofzeroto10in.H O,aresolutionof0.5in.
H O, and a maximum uncertainty of 1% of the measured
4.3 Preheat Energy Consumption and Time—The time and
value.
energyrequiredtopreheattheovenfromroomtemperature(75
6.6 Stop Watch, with a 1-s resolution.
65°For24 63°C)toaready-to-cookcondition(forexample,
250 6 5°F or 121 6 3°C).
6.7 Temperature Sensor, for measuring natural gas tempera-
ture in the range from 50 to 100°F (10 to 38°C), with an
4.4 Idle Energy Rate—Idle energy rate is determined with
uncertainty of 61°F (0.6°C).
therethermovensettomaintainaready-to-cookcondition(for
example, 250 6 5°F or 121 6 3°C).
6.8 Thermocouple Probes, Type K stainless steel-sheathed
exposed junction with a range from –20 to 400°F (–29 to
4.5 Cooking Energy Effıciency and Production Capacity—
204°C), with a resolution of 0.2°F (0.1°C), and an uncertainty
The cooking energy efficiency and production rate are deter-
of 0.5°F (0.3°C), for measuring oven cavity and food product
mined during heavy-load cooking tests.
temperatures.
NOTE1—Tofacilitatemonitoringfoodtemperatures,itisrecommended
5. Significance and Use
that only stainless-steel sheathed thermocouple probes be used.
5.1 EnergyInputRate—Energyinputrateisusedtoconfirm
6.9 Watt-Hour Meter, for measuring the electrical energy
that the retherm oven is operating properly prior to further
consumption of a retherm oven, shall have a resolution of
testing.
10Wh or better and a maximum uncertainty no greater than
1.5% of the measured value for any demand greater than
5.2 PreheatEnergyConsumptionandTime—Preheatenergy
100W. For any demand less than 100W, the meter shall have
and time can be useful to food service operators to manage
a resolution of at least 10Wh and a maximum uncertainty no
powerdemandsandtoknowhowquicklytherethermovencan
greater than 10%.
be ready for operation.
7. Reagents and Materials
5.3 Idle Energy Rate—Idle energy rate and pilot energy rate
can be used to estimate energy consumption during non-
7.1 Mashed Potato Packages, for the cooking energy effi-
cooking periods.
ciency test, mashed potatoes shall be lightly seasoned, pre-
cooked, unfrozen (37 6 3°F or 3 6 1°C), in sealed packages,
5.4 Production Capacity—Production capacity information
and 4 6 0.1 lb (1.8 6 0.05 kg) per package. The mashed
can help an end user to better understand the production
potatoesshallbestabilizedinarefrigeratorat37 63°F(2.8 6
capabilities of a retherm oven as it is used to cook a typical
1.7°C).
food product and this could help in specifying the proper size
andquantityofequipment.Ifproductioninformationisdesired
7.2 Steam Pans, for cooking energy efficiency test, pans
using a food product other than the specified test food, the test
shall be perforated 12 by 20 by 2 ⁄2 in. (305 by 508 by 64 mm)
method could be adapted and applied.
stainless steel weighing 2.5 6 0.5 lb (1.1 6 0.2 kg).
5.5 Cooking Energy Effıciency—This test provides a mea- 7.3 Baskets,forcookingenergyefficiencytest,basketsshall
3 7 5
sure of the oven’s energy efficiency while heavy loads are beopen-wired13 ⁄8by25 ⁄8by2 ⁄8in.(340by657by67mm)
being cooked. stainless steel weighing 3.4 6 0.3 lb (1.5 6 0.1 kg).
F3216 − 16 (2021)
heating value of 1000 to 1075 Btu/ft .
8. Sampling, Test Units
10.1.2 Forgasrethermovens,addelectricenergyconsump-
8.1 Retherm Oven—Select one representative production
tiontogasenergyforalltests,withtheexceptionoftheenergy
model for performance testing.
input rate test (10.3).
9. Preparation of Apparatus 10.1.3 For electric retherm ovens, record the following for
each test run: 1) Voltage while elements are energized, and 2)
9.1 Installtherethermovenaccordingtothemanufacturer’s
Energy input rate during or immediately prior to test (for
instructions in an appropriate space. All sides of the hot food
example, during the preheat for that days testing).
retherm cabinets shall be a minimum of 3 ft (91 cm) from any
10.1.4 For each test run, confirm that the peak input rate is
side wall, side partition, or other operating appliance and add
within 5% of the rated nameplate input. If the difference is
2in.(51mm)clearancefrombackwallormanufacture’slisted
greater than 5 %, terminate testing and contact the manufac-
requirement whichever is largest in length. The associated
turer. The manufacturer may make appropriate changes or
heating or cooling system for the space shall be capable of
adjustments to the retherm oven.
maintaining an ambient temperature of 75 6 5°F (24 6 3°C)
within the testing environment.
10.2 Energy Input Rate and Thermostat Calibration:
9.2 Connect the retherm oven to a calibrated energy test 10.2.1 Installathermocoupleatthegeometriccenter(topto
meter. For gas installations, install a pressure regulator down- bottom, side to side, and front to back) of the retherm oven
stream from the meter to maintain a constant pressure of gas cooking cavity.
for all tests. Install instrumentation to record both the pressure
10.2.2 Set the temperature control to 250°F (121°C) and
andtemperatureofthegassuppliedtotherethermovenandthe
turn the retherm oven on. Record the time and energy con-
barometric pressure during each test so that the measured gas
sumption from the time when the unit is turned on until the
flow can be corrected to standard conditions. For electric
time when any of the burners or elements first cycle off.
installations,avoltageregulatormayberequiredduringtestsif
10.2.3 Calculateandrecordtherethermoven’senergyinput
the voltage supply is not within 62.5% of the manufacturer’s
rate and compare the result to the rated nameplate input. For
nameplate voltage.
gas appliances, only the burner energy consumption is used to
compare the calculated energy input rate with the rated gas
9.3 Foranelectricrethermoven,confirm(whiletheretherm
input; any electrical energy use shall be calculated and re-
oven’s heating elements are energized) that the supply voltage
corded separately as the fan/control energy rate.
is within 62.5% of the manufacturer’s nameplate voltage.
Record the test voltage for each test. 10.2.4 Allow the retherm oven to idle for 60 min after the
NOTE 2—It is the intent of the testing procedure herein to evaluate the burners or elements commence cycling at the thermostat set
performanceofarethermovenatitsratedgaspressureorelectricvoltage.
point.
Ifanelectricunitisrateddualvoltage(inotherwords,designedtooperate
10.2.5 After the 60-min idle period, start monitoring the
ateither240or480Vwithnochangeincomponents),thevoltageselected
oven cavity temperature, and record the average temperature
by the manufacturer or tester, or both, shall be reported. If a retherm oven
is designed to operate at two voltages without a change in the resistance overa15-minperiod.Ifthisrecordedtemperatureis250 65°F
of the heating elements, the performance of the unit (for example, preheat
(121 6 3°C), then the retherm oven’s thermostat is calibrated.
time) may differ at the two voltages.
10.2.6 If the average temperature is not 250 6 5°F (121 6
9.4 Foragasrethermoven,adjust(duringmaximumenergy
3°C), adjust the temperature control following the manufactur-
input) the gas supply pressure downstream from the appli-
er’s instructions and repeat 10.2.5 until it is within this range.
ance’s pressure regulator to within 62.5% of the operating
Record the corrections made to the controls during calibration.
manifold pressure specified by the manufacturer. Make adjust-
10.2.7 In accordance with 11.4, calculate and report the
ments to the appliance following the manufacturer’s recom-
retherm oven energy input rate, fan/control energy rate where
mendations for optimizing combustion.
applicable, and rated nameplate input.
9.5 If the retherm oven has manually controlled vents, then
10.3 Preheat Energy Consumption and Time:
adjust the vents to remain 100% open during all tests.
10.3.1 Verify that the retherm oven cavity temperature is 75
6 5°F (24 6 3°C). Set the calibrated temperature control to
10. Procedure
250°F (121°C) and turn the oven on.
10.1 General:
10.3.2 Record the time, temperature, and energy consump-
10.1.1 Forgasappliances,recordthefollowingforeachtest
tion required to preheat the retherm oven, from the time when
run: 1) Higher heating value, 2) Standard gas pressure and
the unit is turned on until the time when the oven cavity
temperature used to correct measured gas volume to standard
reaches a temperature of 250 6 5°F (121 6 3°C).
conditions, 3) Measured gas temperature, 4) Measured gas
10.3.3 In accordance with 11.5, calculate and report the
pressure, 5) Barometric pressure, and 6) Energy input rate
preheat energy consumption and time, and generate a preheat
during or immediately prior to test (for example, during the
temperature versus time graph.
preheat for that days testing).
10.4 Idle Energy Rate:
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
10.4.1 Turn the retherm oven on and allow it to achieve a
accepted laboratory procedures is the preferred method for determining
ready-to-cook state. Allow the oven to idle for 60 min after it
the higher heating value of gas supplied to the retherm oven under test. It
is recommended that all testing be performed with gas having a higher is fully preheated.
F3216 − 16 (2021)
10.4.2 After the 60 min stabilization period, the run idle 10.6.4 The packages shall have an average load weight of
energy rate test shall be run for a minimum of 3 h and include 4.1 6 0.1 lb (1.9 6 0.05 kg). If the total weight is greater than
a minimum of ten complete thermal cycles or heater cycles. thenumberofpackages,n×4.1 60.1lb(1.9 60.05kg),then
After the test period (either3hor10 thermal/heater cycles, substitute heaviest packages for smaller packages to bring the
whichever is longer), end the test. If the test unit does not weight to within the tolerance specified in Table 1. If the total
exhibit clear thermal cycles, then the test shall be run for 3 h. weight is less than the number of packages,n×4.1 6 0.1lb
Record data in 5 s intervals. (1.9 60.05kg),thensubstitutethesmallestpackagesforlarger
packages until the total load weight is within the tolerance
NOTE 4—Models with proportional controls may not exhibit distinct
specified in Table 1. For basket loading, refer to Table 2.
heater cycles. The intent of the test is to accurately represent the average
10.6.5 There should be one monitored package per shelf.
energy consumption of the retherm oven, while minimizing any error that
may be introduced as a result of capturing partial thermal cycles.
For hotel pan loading, alternate placement of monitored
package front to back. For basket loading, rotate placement of
10.4.3 In accordance with 11.6, calculate and report the
monitored package front to back and right to left in counter-
retherm oven’s idle energy rate.
clockwise direction. Refer to Fig. 1. Place thermocouple
10.5 Pilot Energy Rate:
probes into the geometric center of each package to facilitate
10.5.1 For a gas retherm oven with a standing pilot, set the
monitoring of internal package temperatures. For basket
gas valve at the “pilot” position and set the retherm oven’s
loading, place a thermocouple into only one package per
temperature control to the “off” position.
basket. This shall be done by taking a frozen package, drilling
10.5.2 Light and adjust the pilot according to the manufac-
a small hole in the center of a face, and inserting a thermo-
turer’s instructions.
couple probe into the drilled hole. The probe shall be secured
10.5.3 Monitor gas consumption for a minimum of3hof
on the package using heat-resistant tape, and by flipping the
pilot operation.
bag upside-down. Refer to Fig. 2.
10.5.4 In accordance with 11.7, calculate and report the
10.6.6 Place each package into individual hotel pans or
pilot energy rate.
baskets and cover with plastic wrap. For basket, place two
10.6 Test Product Preparation:
packages in each basket. Return the packages to the refrigera-
10.6.1 Determine the roasting capacity of the retherm oven
tor until they stabilize at 37 6 3°F (3 6 2°C).
by measuring the internal height and depth of the oven cavity.
10.6.7 Monitor the internal temperature of each package
Place the oven racks between 6 to 7 in. (15 to 18 cm) apart,
withathermocoupleprobe.Itsinternaltemperaturemustbe37
startingfromthebottomrackposition,andleavingaminimum
6 3°F (3 6 2°C) before the package can be removed from the
of 6in. (15 cm) from the top rack to the cavity ceiling. Count
refrigerator and loaded into the retherm oven. If necessary,
the number of racks. Each rack will hold a two packages of
adjust the refrigerator temperature to achieve this required
mashed potatoes for every 13 in. (33 cm) of rack depth. For
internal temperature.
example, an oven with an internal cavity height of 25 in.
10.7 CookingEnergyRate,ProductionCapacity,andCook-
(64cm), and a rack depth of 15 in. (38 cm) will have a load
ing Energy Effıciency:
size of six packages.
10.7.1 The cooking energy rate, production capacity, and
10.6.2 Remove the mashed potatoes from the refrigerator.
cooking energy efficiency, tests are to be run a minimum of
While keeping the outside packaging, weigh the packages.
threetimes.Additionaltestrunsmaybenecessarytoobtainthe
Notetheweightoftheindividualpackages.Eachpackageshall
required precision for the reported test results (see AnnexA1).
be 4.1 6 0.1 lb (1.9 6 0.05 kg).
The reported values of cooking energy rate, production
10.6.3 The total load weight shall be the number of mashed
capacity, and cooking energy efficiency shall be the average of
potato packages times 4.1 lb (1.9 kg) and the tolerance of the
the replications (runs).
total load weight shall reference Table 1. For example, a
10.7.2 Fill water pan if required by manufacture’s recom-
retherm oven with five full-size racks can accommodate ten
mendations. Turn the retherm oven on and allow it to achieve
totalpackages.Thetotaltestweightfortheexampleovenis10
a ready-to-cook state and reach a temperature of 250°F
× 4.1 6 0.1 lb (10 × 1.9 kg) , or 41.0 6 1.0 lb (19 6 0.5 kg).
(121°C).Allow the oven to idle for a minimum of 60 min after
For total load weight of <41 lb (<19 kg), the tolerance shall be
it is fully preheated.
61.0 lb (0.5 kg), the tolerance shall increase by an additional
10.7.3 Removethepackagesfromtherefrigerator.Openthe
61.0 lb (0.5) for every additional 41 lb (19 kg). Refer to Table
door(s) of the retherm oven and commence loading the
1.
TABLE 1 Oven Retherm Capacity and Cooking Test Load Weight TABLE 2 Oven Retherm Capacity and Cooking Test Load Weight
for Hotel Pan Loading for Basket Loading
Retherming Capacity Cooking Test Weight Retherming Capacity Cooking Test Weight
5 racks 41.0 ± 1.0 lb 5 racks 82.0 ± 2.0 lb
8 racks 65.6 ± 2.0 lb 8 racks 122 ± 3.0 lb
10 racks 82.0 ± 2.0 lb 10 racks 164.0 ± 4.0 lb
12 racks 98.4 ± 3.0 lb 12 racks 196.8 ± 4.0 lb
16 racks 131 ± 3.0 lb 16 racks 262 ± 5.0 lb
18 racks 147.6 ± 4.0 lb 18 racks 295.2 ± 5.0 lb
F3216 − 16 (2021)
FIG. 1 Placement Pattern of Monitored Package per Shelf
FIG. 2 Diagram of Package of Mashed Potatoes in Hotel Pan with Installed Thermocouple
packages into the oven, starting from the bottom and proceed- 10.7.7 Record the final package temperature, the total test
ing to the top. Allow 7 s for each pan/basket (for example, a time, the cooked weight of the packages, and the energy (and
heavy load of 12 packages×7s=84s maximu
...