ASTM F2093-11

Standard Test Method for Performance of Rack Ovens

SIGNIFICANCE AND USE
The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.
Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.
The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.
Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.
Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.
Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.
1.3 The rack oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Thermostat calibration (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate, if applicable (10.6),
1.3.6 White sheet cake browning (10.7), and
1.3.7 Steam performance (10.8), and
1.3.8 Baking energy efficiency and production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as standard.
1.5 This test method may involve hazardous materials, operations, and equipment. 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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 31-May-2011
• 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

• Replaces: ASTM F2093-06 - Standard Test Method for Performance of Rack Ovens
• Effective Date: 01-Jun-2011
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 01-Jun-2011
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Jun-2011
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Jun-2011
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Jun-2011
• Referred By: ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-Jun-2011

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2093 − 11 An American National Standard
Standard Test Method for
1
Performance of Rack Ovens
This standard is issued under the fixed designation F2093; 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.
3
1. Scope 2.2 ANSI Document:
ANSI Z83.11American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
baking performance of rack ovens. The food service operator
4
can use this evaluation to select a rack oven and understand its 2.3 ASHRAE Documents:
energy performance. ASHRAE Fundamentals 1997
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
1.2 This test method is applicable to thermostatically
of Experimental Data
controlled, gas and electric rack ovens.
1.3 The rack oven can be evaluated with respect to the
3. Terminology
following (where applicable):
3.1 Definitions of Terms Specific to This Standard:
1.3.1 Energy input rate (10.2),
3.1.1 bake time, n—time required to bake the frozen pies
1.3.2 Thermostat calibration (10.3),
specified in 7.3.
1.3.3 Preheat energy and time (10.4),
3.1.2 baking cavity, n—that portion of the appliance in
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate, if applicable (10.6), which food products are heated or cooked.
1.3.6 White sheet cake browning (10.7), and
3.1.3 baking energy, n—energy consumed by the rack oven
1.3.7 Steam performance (10.8), and
as it is used to bake frozen pies under full-load conditions.
1.3.8 Baking energy efficiency and production capacity
3.1.4 baking energy effıciency, n—quantity of energy im-
(10.9).
parted to the pies, expressed as a percentage of energy
1.4 The values stated in inch-pound units are to be regarded
consumed by the rack oven during the baking event.
as standard.
3.1.5 baking energy rate, n—average rate of energy con-
1.5 This test method may involve hazardous materials,
sumption (Btu/h or kW) during the baking energy efficiency
operations, and equipment. This standard does not purport to
tests.
address all of the safety concerns, if any, associated with its
3.1.6 duty cycle, n—defined as percent (%) of burner time
use. It is the responsibility of the user of this standard to
ondividedbyacompleteon/offcycleduringidleenergymode
establish appropriate safety and health practices and deter-
at 400°F.
mine the applicability of regulatory limitations prior to use.
3.1.7 idle energy rate, n—the rate of energy consumed
(Btu/horkW)bytherackovenwhile“holding”or“idling”the
2. Referenced Documents
baking cavity at the thermostat set point.
2
2.1 ASTM Standards:
3.1.8 measured energy input rate, n—peak rate at which a
D3588Practice for Calculating Heat Value, Compressibility
rack oven consumes energy (Btu/h or kW), typically reflected
Factor, and Relative Density of Gaseous Fuels
during preheat.
F1496Test Method for Performance of Convection Ovens
3.1.9 mini-rack oven, n—an appliance that bakes by forcing
air within a closed cavity, either fitted with a mechanism for
rotating an internal rack which accomodates 8 pans at 4 in.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
spacing or a fixed 8 pans at 4 in. spacing within the cavity.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
CurrenteditionapprovedJune1,2011.PublishedJuly2011.Originallyapproved
in 2001. Last previous edition approved in 2006 as F2093–06. DOI: 10.1520/
3
F2093-11. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
4
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2093 − 11
3.1.10 nameplate energy input rate, n—the maximum or 5. Significance and Use
peak rate at which an appliance consumes energy as rated by
5.1 The energy input rate and thermostat calibration tests
the manufacturer and specified on the nameplate.
are used to confirm that the rack oven is operating properly
3.1.11 pilot energy rate, n—average rate of energy con-
prior to further testing.
sumption (Btu/h) by a rack oven’s continuous pilot
...

This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
An American National Standard
Designation:F2093–06 Designation:F2093–11
Standard Test Method for
1
Performance of Rack Ovens
This standard is issued under the fixed designation F2093; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (ϵ) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can
use this evaluation to select a rack oven and understand its energy performance.
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.
1.3 The rack oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Thermostat calibration (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate, if applicable (10.6),
1.3.6 White sheet cake browning (10.7), and
1.3.7 Steam performance (10.8), and
1.3.8 Baking energy efficiency and production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as standard.
1.5 This test method may involve hazardous materials, operations, and equipment. 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1496 Test Method for Performance of Convection Ovens
3
2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 ASHRAE Documents:
ASHRAE Fundamentals 1997
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 bake time, n—time required to bake the frozen pies specified in 7.3.
3.1.2 baking cavity, n—that portion of the appliance in which food products are heated or cooked.
3.1.3 baking energy, n—energy consumed by the rack oven as it is used to bake frozen pies under full-load conditions.
3.1.4 baking energy effıciency, n—quantity of energy imparted to the pies, expressed as a percentage of energy consumed by
the rack oven during the baking event.
3.1.5 baking energy rate, n—average rate of energy consumption (Btu/h or kW) during the baking energy efficiency tests.
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
ϵ1
Current edition approved Oct. 1, 2006. Published October 2006. Originally approved in 2001. Last previous edition approved in 2001 as F2093–01 . DOI:
10.1520/F2093-06.
Current edition approved June 1, 2011. Published July 2011. Originally approved in 2001. Last previous edition approved in 2006 as F2093 – 06. DOI: 10.1520/F2093-11.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F2093–11
3.1.6 duty cycle, n—defined as percent (%) of burner time on divided by a complete on/off cycle during idle energy mode at
both 375°F and 425°F. 400°F.
3.1.7 idle energy rate, n—the rate of energy consumed (Btu/h or kW) by the rack oven while “holding” or “idling” the baking
cavity at the thermostat set point.
3.1.8 measured energy input rate, n—peak rate at which a rack oven consumes energy (Btu/h or kW), typically reflected during
preheat.
3.1.9 mini-rack oven, n—an appliance that bakes by forcing air within a closed cavity, either fitted with a mechanism for
rotating an internal rack which accomoda
...