ASTM F3051-14
(Test Method)Standard Test Method for Performance of Cook-and-Hold Ovens
Standard Test Method for Performance of Cook-and-Hold Ovens
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 and health practices and determine the applicability of regulatory limitations prior to use.
General Information
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Standards Content (Sample)
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Designation: F3051 − 14
Standard Test Method for
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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.
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1. Scope 2.2 ASHRAE Documents:
ASHRAE Handbook of Fundamentals,“Thermal and Re-
1.1 This test method evaluates the energy consumption and
latedPropertiesofFoodandFoodMaterials,”Chapter30,
cooking performance of cook-and-hold ovens. The food ser-
Table 1, 1989
vice operator can use this evaluation to select a cook-and-hold
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
oven and understand its energy consumption.
of Experimental Data
1.2 This test method is applicable to gas and electric
3. Terminology
cook-and-hold ovens.
3.1 Definitions:
1.3 The cook-and-hold oven can be evaluated with respect
3.1.1 cook-and-hold oven, n—an appliance with a closed
to the following (where applicable):
heated cavity designed specifically for low-temperature
1.3.1 Energy input rate (10.2).
cooking, followed by a holding period at a specified tempera-
1.3.2 Preheat energy consumption and time (10.3).
ture.
1.3.3 Idle energy rate (10.4).
3.1.2 cooking energy rate, n—average rate of energy con-
1.3.4 Pilot energy rate (if applicable) (10.5).
sumption (Btu/h or kW) during the energy utilization factor
tests.
1.3.5 Cooking energy rate, and production capacity (10.7).
3.1.3 energy input rate, n—peak rate at which a cook-and-
1.3.6 Holding energy rate, energy utilization factor, and
hold oven consumes energy (Btu/h or kW).
product yield (10.7).
3.1.4 energy utilization factor, n—the ratio of the energy
1.4 The values stated in inch-pound units are to be regarded
consumedperpoundyield(Wh/lbs)offoodproductduringthe
as standard. The SI units given in parentheses are for informa-
cook-and-hold test.
tion only.
3.1.5 holding energy rate, n—the rate of energy consumed
1.5 This test method may involve hazardous materials,
(Btu/h or kW) by the cook-and-hold oven while maintaining
operations, and equipment. This standard does not purport to
the temperature of the cooked food product for a specified
address all of the safety concerns, if any, associated with its
period.
use. It is the responsibility of the user of this standard to
3.1.6 idle energy rate (ready-to-cook condition),n—the
establish appropriate safety and health practices and deter-
cook-and-hold oven’s rate of energy consumption (Btu/h or
mine the applicability of regulatory limitations prior to use.
kW), when empty, required to maintain its cavity temperature
at the specified thermostat set point or to otherwise maintain
2. Referenced Documents
the oven in a ready-to-cook condition.
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2.1 ASTM Standards:
3.1.7 oven cavity, n—thatportionofthecook-and-holdoven
D3588Practice for Calculating Heat Value, Compressibility
in which food products are heated or cooked.
Factor, and Relative Density of Gaseous Fuels
3.1.8 pilot energy rate, n—rate of energy consumed (Btu/h)
by a cook-and-hold oven’s continuous pilot (if applicable).
3.1.9 preheat energy, n—amount of energy consumed (Btu
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This test method is under the jurisdiction of ASTM Committee F26 on Food
orkWh),bythecook-and-holdovenwhilepreheatingitscavity
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
from ambient temperature to the specified thermostat set point
Productivity and Energy Protocol.
Current edition approved Jan. 1, 2014. Published September 2014. DOI:
10.1520/F3051-14.
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or
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contact ASTM Customer Service at service@astm.org. 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
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F3051 − 14
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
could help in specifying the proper size and quantity of
3.1.10 preheat time, n—time (min.) required for the cook-
equipment. If production information is desired using a food
and-hold oven cavity to preheat from ambient temperatu
...
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