ASTM F3051-14(2019)

• Abstract:

  SIGNIFICANCE AND USE; 5.1 The energy input rate test is used to confirm that the cook-and-hold oven is operating properly prior to further testing. ; 5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the cook-and-hold oven can be ready for operation. ; 5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. ; 5.4 Energy utilization factor is a precise indicator of a cook-and-hold oven’s energy performance while cooking and holding a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a cook-and-hold oven. ; 5.5 Production capacity information can help an end user to better understand the production capabilities of a cook-and-hold 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. ; 5.6 Holding energy rate may be used to determine the cost of holding cooked product in the cook-and-hold oven. ; 5.7 Product yield may be used by the food service operator to compare relative product output from one cook-and-hold oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the cook-and-hold oven’s performance when holding cooked product.; SCOPE; 1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food service operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption. ; 1.2 This test method is applicable to gas and electric cook-and-hold ovens. ; 1.3 The cook-and-hold 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). ; 1.3.5 Cooking energy rate, and production capacity (10.7). ; 1.3.6 Holding energy rate, energy utilization factor, and product yield (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 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, 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.

• Status: Published
• Publication Date: 30-Apr-2019
• 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

• Replaces: ASTM F3051-14 - Standard Test Method for Performance of Cook-and-Hold Ovens
• Effective Date: 01-May-2019
• 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 F3051-14(2019): Standard Test Method for Performance of Cook-and-Hold Ovens is an internationally recognized standard developed by ASTM International. This document specifies standardized test methods to evaluate the energy consumption and cooking performance of gas and electric cook-and-hold ovens. It provides food service operators, kitchen equipment specifiers, and manufacturers with essential criteria for selecting the most energy-efficient and effective cook-and-hold ovens for commercial and institutional settings.

Cook-and-hold ovens are specialized appliances designed for low-temperature cooking, followed by a holding period that maintains food at safe and palatable temperatures. This standard allows users to assess ovens based on key performance indicators, supporting informed purchasing, operation, and energy management decisions.

Key Topics

The primary focus areas of ASTM F3051-14(2019) include:

• Energy Input Rate: Confirms proper oven operation and compares energy consumption rates to manufacturer specifications.
• Preheat Energy and Time: Measures the energy and time required for the oven to reach a ready-to-cook state, helping users manage kitchen scheduling and power demands.
• Idle and Pilot Energy Rates: Estimates energy use during periods when the oven is not actively cooking, an important factor in overall energy cost management.
• Cooking Energy Rate and Production Capacity: Evaluates how much energy the oven uses during cooking, and determines the oven's maximum output capacity under typical loading conditions.
• Holding Energy Rate and Energy Utilization Factor: Assesses the efficiency of the oven while holding food at serving temperatures, indicating operating cost implications.
• Product Yield: Measures how much usable product is produced after cooking and holding, allowing for comparison between different oven models.
• Product Shrinkage: Evaluates the loss in weight of the food product during the holding period-a factor that affects yield and quality.

Applications

ASTM F3051-14(2019) is widely used in the following scenarios:

• Commercial and Institutional Food Service: Enables foodservice professionals to compare different cook-and-hold ovens based on energy efficiency, cooking speed, holding cost, and production yield, aiding in equipment selection and kitchen design.
• Equipment Specification and Procurement: Provides objective, third-party-tested data for specifiers, consultants, and purchasers to select oven models that align with energy and production needs.
• Performance Benchmarking: Allows operators to monitor oven performance over time, support maintenance schedules, and optimize usage based on idle, cooking, and holding energy metrics.
• Cost Control: Helps calculate the operating costs associated with holding food, especially important for high-volume operations seeking to manage energy expenses.
• Sustainability and Compliance: Supports compliance with energy efficiency regulations and sustainability initiatives by providing standardized measurement of energy consumption.

Related Standards

ASTM F3051-14(2019) references and works in conjunction with other prominent standards:

• ASTM D3588: Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• ASHRAE Documentation: Including the ASHRAE Handbook of Fundamentals and ASHRAE Guideline 2-1986 (RA90) for thermal properties and experimental data analysis
• Safety and Measurement Standards: Emphasizes the importance of safety, health, and environmental practices for users performing tests.

Practical Value

By adopting ASTM F3051-14(2019), food service operators, kitchen designers, and equipment manufacturers benefit from:

• Standardized Comparisons: Objective data for comparing energy consumption, cooking times, and yields across multiple oven brands and models.
• Informed Purchasing Decisions: Data-driven insights into which ovens offer the best performance for specific operational needs and energy budgets.
• Optimized Kitchen Operations: Enhanced ability to manage electrical and gas demand, plan food preparation schedules, and control operational costs.
• Improved Product Consistency: Ensures reliable oven performance, leading to better food quality and reduced waste.

By integrating this standard into kitchen operations or procurement processes, organizations can achieve greater energy efficiency, control costs, and ensure consistent, high-quality food output.

Keywords: cook-and-hold oven, energy efficiency, cooking performance, food service equipment, production capacity, ASTM F3051-14, oven energy consumption, commercial kitchen standards.

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: F3051 − 14 (Reapproved 2019)
Standard Test Method for
Performance of Cook-and-Hold Ovens
This standard is issued under the fixed designation F3051; 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 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
D3588Practice for Calculating Heat Value, Compressibility
cooking performance of cook-and-hold ovens. The food ser-
Factor, and Relative Density of Gaseous Fuels
vice operator can use this evaluation to select a cook-and-hold
oven and understand its energy consumption. 2.2 ASHRAE Documents:
ASHRAE Handbook of Fundamentals,“Thermal and Re-
1.2 This test method is applicable to gas and electric
latedPropertiesofFoodandFoodMaterials,”Chapter30,
cook-and-hold ovens.
Table 1, 1989
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
1.3 The cook-and-hold oven can be evaluated with respect
of Experimental Data
to the following (where applicable):
1.3.1 Energy input rate (10.2).
3. Terminology
1.3.2 Preheat energy consumption and time (10.3).
3.1 Definitions:
1.3.3 Idle energy rate (10.4).
3.1.1 cook-and-hold oven, n—an appliance with a closed
1.3.4 Pilot energy rate (if applicable) (10.5).
heated cavity designed specifically for low-temperature
1.3.5 Cooking energy rate, and production capacity (10.7). cooking, followed by a holding period at a specified tempera-
ture.
1.3.6 Holding energy rate, energy utilization factor, and
product yield (10.7).
3.1.2 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the energy utilization factor
1.4 The values stated in inch-pound units are to be regarded
tests.
as standard. The SI units given in parentheses are for informa-
3.1.3 energy input rate, n—peak rate at which a cook-and-
tion only.
hold oven consumes energy (Btu/h or kW).
1.5 This test method may involve hazardous materials,
3.1.4 energy utilization factor, n—the ratio of the energy
operations, and equipment. This standard does not purport to
consumedperpoundyield(Wh/lbs)offoodproductduringthe
address all of the safety concerns, if any, associated with its
cook-and-hold test.
use. It is the responsibility of the user of this standard to
3.1.5 holding energy rate, n—the rate of energy consumed
establish appropriate safety, health, and environmental prac-
(Btu/h or kW) by the cook-and-hold oven while maintaining
tices and determine the applicability of regulatory limitations
the temperature of the cooked food product for a specified
prior to use.
period.
1.6 This international standard was developed in accor-
3.1.6 idle energy rate (ready-to-cook condition),n—the
dance with internationally recognized principles on standard-
cook-and-hold oven’s rate of energy consumption (Btu/h or
ization established in the Decision on Principles for the
kW), when empty, required to maintain its cavity temperature
Development of International Standards, Guides and Recom-
at the specified thermostat set point or to otherwise maintain
mendations issued by the World Trade Organization Technical
the oven in a ready-to-cook condition.
Barriers to Trade (TBT) Committee.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
This test method is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Standards volume information, refer to the standard’s Document Summary page on
Productivity and Energy Protocol. the ASTM website.
Current edition approved May 1, 2019. Published June 2019. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2014. Last previous edition approved in 2014 as F3051–14. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F3051-14R19. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F3051 − 14 (2019)
3.1.7 oven cavity, n—thatportionofthecook-and-holdoven 5.4 Energy utilization factor is a precise indicator of a
in which food products are heated or cooked. cook-and-hold oven’s energy performance while cooking and
holding a typical food product under various loading condi-
3.1.8 pilot energy rate, n—rate of energy consumed (Btu/h)
tions. If energy performance information is desired using a
by a cook-and-hold oven’s continuous pilot (if applicable).
food product other than the specified test food, the test method
3.1.9 preheat energy, n—amount of energy consumed (Btu
couldbeadaptedandapplied.Energyperformanceinformation
orkWh),bythecook-and-holdovenwhilepreheatingitscavity
allows an end user to better understand the operating charac-
from ambient temperature to the specified thermostat set point
teristics of a cook-and-hold oven.
or while preheating any other component of the oven, for
5.5 Production capacity information can help an end user to
example an integral heat exchanger, to a ready-to-cook condi-
better understand the production capabilities of a cook-and-
tion.
hold oven as it is used to cook a typical food product and this
3.1.10 preheat time, n—time (min.) required for the cook-
could help in specifying the proper size and quantity of
and-hold oven cavity to preheat from ambient temperature to
equipment. If production information is desired using a food
thespecifiedthermostatsetpointorforthecook-and-holdoven
productotherthanthespecifiedtestfood,thetestmethodcould
to achieve a ready-to-cook condition.
be adapted and applied.
3.1.11 production capacity, n—maximum rate (lb/h) at
5.6 Holding energy rate may be used to determine the cost
which a cook-and-hold oven can bring the specified food
of holding cooked product in the cook-and-hold oven.
product to a specified “cooked” condition.
5.7 Product yield may be used by the food service operator
3.1.12 uncertainty, n—measure of systematic and precision
to compare relative product output from one cook-and-hold
errors in specified instrumentation or measure of repeatability
oven to another. Additionally, product shrinkage during hold-
of a reported test result.
ing may be used by the food service operator to evaluate the
cook-and-holdoven’sperformancewhenholdingcookedprod-
4. Summary of Test Method
uct.
4.1 Accuracy of the cook-and-hold oven thermostat is
checked at a setting of 225°F. This is accomplished by
6. Apparatus
comparing the oven’s temperature control setting with the
6.1 Analytical Balance Scale, for measuring weights up to
temperature at the center of the oven’s cavity. If necessary, the
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
control is adjusted so that the maximum difference between its
reading and the temperature at the center of the cavity is no 6.2 Barometer, for measuring absolute atmospheric
more than 6 5°F. pressure, to be used for adjustment of measured natural gas
volume to standard conditions. Shall have a resolution of 0.2
4.2 Energy input rate is determined to confirm that the
in. Hg and an uncertainty of 0.2 in. Hg.
cook-and-hold oven is operating within 5 % of the nameplate
energy input rate. For gas combination ovens, the pilot energy 6.3 Flow Meter, for measuring total water consumption of
the appliance (if applicable).The meter shall have a resolution
rate and the fan and control energy rates are also determined.
of 0.01 gal, and an uncertainty of 0.01 gal, at flow rate as low
4.3 The time and energy required to preheat the oven from
as 0.2 gpm.
roomtemperature(75 65°F)toaready-to-cookcondition(for
example, 225 6 5°F). 6.4 Gas Meter, for measuring the gas consumption of a
cook-and-holdoven,shallbeapositivedisplacementtypewith
4.4 Idle energy rate is determined with the cook-and-hold
a resolution of at least 0.01 ft and a maximum uncertainty no
oven set to maintain a ready-to-cook condition (for example,
greater than 1% of the measured value for any demand greater
225 6 5°F).
than 2.2 ft /h. If the meter is used for measuring the gas
4.5 Cooking energy rate and production capacity are deter-
consumed by the pilot lights, it shall have a resolution of at
mined during heavy-load conditions using beef round roasts.
least0.01ft andamaximumuncertaintynogreaterthan2%of
the measured value.
4.6 Holding energy rate, energy utilization factor, and aver-
age product yield are determined immediately following the
6.5 Pressure Gage, for monitoring natural gas pressure.
cooking cycle.
Shallhavearangeofzeroto10in.H O,aresolutionof0.5in.
H O,andamaximumuncertaintyof1%ofthemeasuredvalue.
5. Significance and Use
6.6 Stop Watch, with a 1-sec resolution.
5.1 The energy input rate test is used to confirm that the
6.7 Temperature Sensor, for measuring natural gas tempera-
cook-and-hold oven is operating properly prior to further
ture in the range from 50 to 100°F, with an uncertainty of 6
testing.
1°F.
5.2 Preheat energy and time can be useful to food service
6.8 Thermocouple Probes, Type K stainless-steel sheathed
operators to manage power demands and to know how quickly
exposed junction with a range from –20 to 400°F, with a
the cook-and-hold oven can be ready for operation.
resolution of 0.2°F, and an uncertainty of 0.5°F, for measuring
5.3 Idle energy rate and pilot energy rate can be used to oven cavity and food product temperatures.
estimate energy consumption during non-cooking periods. NOTE1—Tofacilitatemonitoringfoodtemperatures,itisrecommended
F3051 − 14 (2019)
that only stainless-steel sheathed thermocouple probes be used.
9.5 If the cook-and-hold oven has manually controlled
vents, then adjust the vents to remain 100% open during all
6.9 Watt-Hour Meter, for measuring the electrical energy
tests.
consumption of a cook-and-hold oven, shall have a resolution
of at least 10 Wh and a maximum uncertainty no greater than
10. Procedure
1.5% of the measured value for any demand greater than 100
W. For any demand less than 100 W, the meter shall have a
10.1 General:
resolution of at least 10 Wh and a maximum uncertainty no
10.1.1 Forgasappliances,recordthefollowingforeachtest
greater than 10%.
run: (1) Higher heating value, (2) Standard gas pressure and
temperature used to correct measured gas volume to standard
7. Reagents and Materials
conditions, (3) Measured gas temperature, (4) Measured gas
7.1 Roast, for the cooking energy efficiency test. Roasts
pressure, (5) Barometric pressure, and (6) Energy input rate
shall be raw, unfrozen, 100% Choice beef top (inside) round
during or immediately prior to test (for example, during the
witha ⁄4-inchtrim,12 60.25lbperroast.Therawroastsshall
preheat for that days testing).
be stabilized in a refrigerator at 37 6 2°F.
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
7.2 Hotel Pan, solid 12 by 20 by 2 ⁄2 in. (300 by 500 by 65
accepted laboratory procedures is the preferred method for determining
mm) stainless steel weighing 2.8 6 0.5 lb (1.3 6 0.2 kg).
the higher heating value of gas supplied to the cook-and-hold oven under
test. It is recommended that all testing be performed with gas having a
8. Sampling, Test Units
higher heating value of 1000 to 1075 Btu/ft .
8.1 Cook-and-Hold Oven—Select one representative pro-
10.1.2 For gas cook-and-hold ovens, add electric energy
duction model for performance testing.
consumption to gas energy for all tests, with the exception of
the energy input rate test (section 10.3).
9. Preparation of Apparatus
10.1.3 For electric cook-and-hold ovens, record the follow-
9.1 Install the cook and hold oven according to the manu-
ing for each test run: (1)Voltage while elements are energized,
facturer’s instructions in an appropriate space.All sides of the
and (2) Energy input rate during or immediately prior to test
hot food holding cabinets shall be a minimum of 3 ft from any
(for example, during the preheat for that days testing).
side wall, side partition, or other operating appliance and add
10.1.4 For each test run, confirm that the peak input rate is
2 in. clearance from back wall or manufacture’s listed require-
within 6 5% of the rated nameplate input. If the difference is
ment whichever is largest in length. The associated heating or
greater than 5%, terminate testing and contact the manufac-
coolingsystemforthespaceshallbecapableofmaintainingan
turer. The manufacturer may make appropriate changes or
ambient temperature of 75 6 5°F within the testing environ-
adjustments to the cook-and-hold oven.
ment.
10.2 Energy Input Rate and Thermostat Calibration:
9.2 Connect the cook-and-hold oven to a calibrated energy
10.2.1 Installathermocoupleatthegeometriccenter(topto
test meter. For gas installations, install a pressure regulator
bottom, side to side, and front to back) of the cook-and-hold
downstream from the meter to maintain a constant pressure of
oven cooking cavity.
gas for all tests. Install instrumentation to record both the
10.2.2 Set the temperature control to 150°F and turn the
pressure and temperature of the gas supplied to the cook-and-
cook-and-hold oven on. Record the time and energy consump-
hold oven and the barometric pressure during each test so that
tion from the time when the unit is turned on until the time
the measured gas flow can be corrected to standard conditions.
when any of the burners or elements first cycle off.
For electric installations, a voltage regulator may be required
10.2.3 Calculate and record the cook-and-hold oven’s en-
during tests if the voltage supply is not within 6 2.5% of the
ergy input rate and compare the result to the rated nameplate
manufacturer’s nameplate voltage.
input. For gas appliances, only the burner energy consumption
is used to compare the calculated energy input rate with the
9.3 For an electric cook-and-hold oven, confirm (while the
rated gas input; any electrical energy use shall be calculated
cook-and-hold oven elements are energized) that the supply
and recorded separately as the fan/control energy rate.
voltage is within 6 2.5% of the manufacturer’s nameplate
10.2.4 Allow the cook-and-hold oven to idle for 60 min
voltage. Record the test voltage for each test.
NOTE 2—It is the intent of the testing procedure herein to evaluate the after the burners or elements commence cycling at the thermo-
performance of a cook-and-hold oven at its rated gas pressure or electric
stat set point.
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
10.2.5 After the 60-min idle period, start monitoring the
ateither208or240Vwithnochangeincomponents),thevoltageselected
oven cavity temperature, and record the average temperature
bythemanufacturerortester,orboth,shallbereported.Ifacook-and-hold
over a 15-min period. If this recorded temperature is 150 6
oven is designed to operate at two voltages without a change in the
resistance of the heating elements, the performance of the unit (for
5°F, then the cook-and-hold oven’s thermostat is calibrated.
example, preheat time) may differ at the two voltages.
10.2.6 If the average temperature is not 150 6 5°F, adjust
9.4 For a gas cook-and-hold oven, adjust (during maximum the temperature control following the manufacturer’s instruc-
energy input) the gas supply pressure downstream from the tions and repeat 10.2.5 until it is within this range. Record the
appliance’s pressure regulator to within 6 2.5% of the oper- corrections made to the controls during calibration.
ating manifold pressure specified by the manufacturer. Make 10.2.7 In accordance with 11.4, calculate and report the
adjustments to the appliance following the manufacturer’s cook-and-hold oven energy input rate, fan/control energy rate
recommendations for optimizing combustion. where applicable, and rated nameplate input.
F3051 − 14 (2019)
TABLE 1 Oven Roasting Capacity and Cooking Test Load Weight
10.3 Preheat Energy Consumption and Time:
10.3.1 Verify that the cook-and-hold oven cavity tempera- Roasting Capacity Cooking Test Weight
2 Roasts 24.0 ± 1.0 lb
ture is 75 6 5°F. Set the calibrated temperature control to
3 Roasts 36.0 ± 1.0 lb
225°F and turn the oven on.
4 Roasts 48.0 ± 1.0 lb
10.3.2 Record the time, temperature, and energy consump-
8 Roasts 96.0 ± 1.0 lb
12 Roasts 144.0 ± 2.0 lb
tion required to preheat the cook-and-hold oven, from the time
16 Roasts 192.0 ± 2.0 lb
when the unit is turned on until the time when the oven cavity
20 Roasts 240.0 ± 2.0 lb
reaches a temperature of 225 6 5°F.
10.3.3 In accordance with 11.5, calculate and report the
preheat energy consumption and time, and generate a preheat
temperature versus time graph.
10.4 Idle Energy Rate: 6 1.0 lb, for total load weight ≥ 100 lbs, the tolerance shall be
10.4.1 Turn the cook-and-hold oven on and allow it to 6 2.0 lb. Refer to Table 1.
achieve a ready-to-cook state. Allow the oven to idle for 60 10.6.4 The roasts shall have an average load weight of 12.0
6 0.25 lb. If the total weight is greater than the number of
min. after it is fully preheated.
roasts, n × 12 + 0.25 lb, then trim the ends of the largest roasts
10.4.2 After the 60 min stabilization period, then run idle
to bring the total load weight to within the tolerance specified
energy rate test shall be run for a minimum of 3 h and include
in Table 1. If the total weight is less than the number of roasts,
a minimum of 10 complete thermal cycles or heater cycles.
n×12 6 0.25 lb, then substitute the smallest roasts for larger
After the test period (either3hor10 thermal/heater cycles,
roasts until the total load weight is within the tolerance
whichever is longer), end the test. If the test unit does not
specified in Table 1.
exhibit clear thermal cycles, then the test shall be run for 3 h.
10.6.5 Place thermocouple probes into the geometric center
NOTE 4—Models with proportional controls may not exhibit distinct
of each roast to facilitate monitoring internal roast tempera-
heater cycles. The intent of the test is to accurately represent the average
tures.
energy consumption of the holding cabinet, while minimizing any error
10.6.6 Place each roast into individual hotel pans and cover
that may be introduced as a result of capturing partial thermal cycles.
with plastic wrap. Return the roasts to the refrigerator until
10.4.3 In accordance with section 11.6, calculate and report
they stabilize at 37 6 2°F.
the cook-and-hold oven’s idle energy rate.
10.6.7 Monitor the internal temperature of each roast with a
10.5 Pilot Energy Rate:
thermocoupleprobe.Itsinternaltemperaturemustbe37 62°F
10.5.1 For a gas cook-and-hold oven with a standing pilot,
before the roasts can be removed from the refrigerator and
set the gas valve at the “pilot” position and set the cook-and-
loaded into the cook-and-hold oven. If necessary, adjust the
hold oven’s temperature control to the “off” position.
refrigerator temperature to achieve this required internal tem-
10.5.2 Light and adjust the pilot according to the manufac-
perature.
turer’s instructions.
10.7 Cooking Energy Rate, Production Capacity, Holding
10.5.3 Monitor gas consumption for a minimum of 3 hr of
Energy Rate, and Energy Utilization Factor:
pilot operation.
10.7.1 The cooking energy rate, production capacity, hold-
10.5.4 In accordance with section 11.7, calculate and report
ingenergyrate,andenergyutilizationfactor,testsaretoberun
the pilot energy rate.
a minimum of three times. Additional test runs may be
10.6 Test Product Preparation:
necessary to obtain the required precision for the reported test
10.6.1 Determinetheroastingcapacityofthecook-and-hold
results (see AnnexA1).The reported values of cooking energy
oven by measuring the internal height and depth of the oven
rate, production capacity, holding energy rate, energy utiliza-
cavity. Place the oven racks between 6 and 7-in. apart, starting
tion factor, and product yield shall be the average of the
from the bottom rack position, and leaving a minimumof 6-in.
replications (runs).
from the top rack to the cavity ceiling. Count the number of
10.7.2 Fill water pan if required by manufacture’s recom-
racks.Eachrackwillholdasingleroastforevery13-in.ofrack
mendations. Turn the cook-and-hold oven on and allow it to
depth. For example, an oven with an internal cavity height of
achieve a ready-to-cook state reach temperature of 225°F.
25-in., and a rack depth of 15-in. will have a load size of 3
Allowtheoventoidleforaminimumof60minafteritisfully
roasts.
preheated.
10.6.2 Remove the roasts from the refrigerator, remove any
10.7.3 Remove the roasts from the refrigerator and remove
packaging and weigh the roasts, not including any juice that the plastic wrap. Open the door of the cook-and-hold oven and
may accompany the roast. Note the weight of the individual
commence loading the roasts into the oven, starting from the
roasts. Each roast shall be 12 6 0.25 lb. bottom and preceding to the top. Allow 10 s for each rack
10.6.3 The total load weight shall be the number of roasts position (for example, a heavy load of 3 racks times 10s=30
times 12 lb and the tolerance of the total load weight shal
...