ASTM F3216-16(2021)
(Test Method)Standard Test Method for Performance of Retherm Ovens
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
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
1
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
3
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
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
1
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.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
3
contact ASTM Customer Service at Service@astm.org. 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
1
---------------------- Page: 1 ----------------------
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
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.