ASTM F2093-01

Standard Test Method for Performance of Rack Ovens

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 Oven main cavity vent performance (10.7),
1.3.7 White sheet cake browning (10.8), and
1.3.8 Baking uniformity and bread production capacity (10.9),
1.3.9 Steam performance (10.9), and
1.3.10 Baking energy efficiency and production capacity (10.10).
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: 09-Apr-2001
• 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

• Replaced By: ASTM F2093-01e1 - Standard Test Method for Performance of Rack Ovens
• Effective Date: 10-Apr-2001
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Apr-2001
• 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: 10-Apr-2001
• Referred By: ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 10-Apr-2001
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Apr-2001
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Apr-2001

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
An American National Standard
Designation:F2093–01
Standard Test Method for
Performance of Rack Ovens
This standard is issued under the fixed designation F 2093; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 2.2 ANSI Documents:
ANSI Standard Z83 American National Standard for Gas
1.1 This test method evaluates the energy consumption and
Food Service Equipment
baking performance of rack ovens. The food service operator
2.3 ASHRAE Documents:
can use this evaluation to select a rack oven and understand its
ASHRAE Fundamentals 1997
energy performance.
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.2 This test method is applicable to thermostatically con-
of Experimental Data
trolled, 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 berry
1.3.2 Thermostat calibration (10.3),
pies specified 7.3 to an internal temperature of 185 6 5°F
1.3.3 Preheat energy and time (10.4),
during a baking energy efficiency test.
1.3.4 Idle energy rate (10.5),
3.1.2 baking cavity, n—that portion of the appliance in
1.3.5 Pilot energy rate, if applicable (10.6),
which food products are heated or cooked.
1.3.6 Oven main cavity vent performance (10.7),
3.1.3 baking energy, n—energy consumed by the rack oven
1.3.7 White sheet cake browning (10.8), and
as it is used to bake frozen berry pies under heavy- medium-,
1.3.8 Baking uniformity and bread production capacity
and light-load conditions.
(10.9),
3.1.4 baking energy effıciency, n—quantity of energy im-
1.3.9 Steam performance (10.9), and
parted to the pies, expressed as a percentage of energy
1.3.10 Baking energy efficiency and production capacity
consumed by the rack oven during the baking event.
(10.10).
3.1.5 baking energy rate, n—average rate of energy con-
1.4 The values stated in inch-pound units are to be regarded
sumption (Btu/h or kW) during the baking energy efficiency
as standard.
tests.
1.5 This test method may involve hazardous materials,
3.1.6 idle energy rate, n—the rate of energy consumed
operations, and equipment. This standard does not purport to
(Btu/h or kW) by the rack oven while “holding” or “idling” the
address all of the safety concerns, if any, associated with its
baking cavity at the thermostat set point.
use. It is the responsibility of the user of this standard to
3.1.7 measured energy input rate, n—peak rate at which a
establish appropriate safety and health practices and deter-
rack oven consumes energy (Btu/h or kW), typically reflected
mine the applicability of regulatory limitations prior to use.
during preheat.
2. Referenced Documents 3.1.8 nameplate energy input rate, n—the maximum or
peak rate at which an appliance consumes energy as rated by
2.1 ASTM Standards:
the manufacturer and specified on the nameplate.
D 3588 Practice for Calculating HeatValue, Compressbility
3.1.9 pilot energy rate, n—average rate of energy consump-
Factor, and Relative Density (Specific Gravity) of Gaseous
tion (Btu/h) by a rack oven’s continuous pilot (if applicable).
Fuels
3.1.10 preheat energy, n—amount of energy consumed by
the rack oven while preheating the baking cavity from ambient
room temperature (75 6 5°F) to the thermostat set point.
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American National Standards Institute, 25 W. 43rd St., 4th
Productivity and Energy Protocol. Floor, New York, NY 10036
Current edition approved April 10, 2001. Published September 2001. Available from the American Society of Heating, Refrigerating, and Air
Annual Book of ASTM Standards Vol 05.06. Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2093
3.1.11 preheat rate, n—average rate (°F/min) at which the 4.4 Theidleenergyrateisdeterminedwiththerackovenset
rack oven’s baking cavity is heated from ambient temperature to maintain 375°F and 450°F in the baking cavity.
(75 6 5°F) to the thermostat set point. 4.5 Pilot energy rate is determined, when applicable, for gas
3.1.12 preheat time, n—time required for the rack oven to rack ovens.
4.6 The oven’s main cavity vent performance is evaluated
preheat from ambient room temperature (75 6 5°F) to the
thermostat set point. with the oven operating at 375°F.
4.7 The rack oven is used to bake a heavy-load of white
3.1.13 production capacity, n—maximum rate (lb/h) at
which the rack oven can bring the frozen berry pies specified sheet cakes (15 cakes in a single-rack oven and 30 cakes in a
double-rack oven) to assess the browning uniformity of the
in 7.3 to an internal temperature of 185 6 5°F.
oven.
3.1.14 productionrate,n—rate(lb/h)atwhichtherackoven
4.8 The rack oven is used to bake a heavy-load of French
brings the frozen berry pies specified in 7.3 to an internal
bread (60 loaves in a single-rack oven and 120 loaves in a
temperature of 185 6 5°F during the medium- and light-load
double-rack oven) to determine the oven’s baking uniformity
tests. Does not necessarily refer to maximum rate. Production
and bread production capacity.
rate varies with the amount of food being cooked.
4.9 The rack oven’s steam performance is characterized by
3.1.15 rack, n—a device which is used to hold pans within
assessing the amount of time and energy required for the oven
a rack oven.
to recover to 450°F after a baking cycle and measuring the
3.1.16 rack oven, n—an appliance that cooks by forcing hot
amount of steam produced during the steam cycle.
air over the food within a closed cavity, fitted with a mecha-
4.10 The rack oven is used to bake heavy-, medium-, and
nism for rotating one or more racks within the cavity.
light-loads of frozen, berry pies. Baking energy efficiency,
3.1.17 steam energy, n—amount of energy consumed by the
baking energy rate, and production rate are determined from
rack oven while returning the steam generator to 450°F after a
these tests.
steam injection cycle, with the thermostat set to a calibrated
450°F.
5. Significance and Use
3.1.18 steam injection cycle, n—a period whereby steam is
5.1 The energy input rate and thermostat calibration tests
introduced into the baking cavity during baking.
are used to confirm that the rack oven is operating properly
3.1.19 steam-ready preheat energy, n—amount of energy
prior to further testing.
consumed by the rack oven while preheating the steam
5.2 Preheat energy and time can be useful to food service
generation unit from ambient room temperature (75 6 5°F) to
operators to manage energy demands and to know how quickly
450°F.
the rack oven can be ready for operation.
3.1.20 steam-ready preheat rate, n—average rate (°F/min)
5.3 Idle energy rate and pilot energy rate can be used by the
at which the rack oven’s steam generation unit is heated from
food service operator to estimate energy consumption during
ambient temperature (75 6 5°F) to 450°F.
non-baking periods.
3.1.21 steam-ready preheat time, n—time required to pre-
5.4 The oven’s main cavity vent performance is a direct
heat the rack oven’s steam generation unit from ambient room
indicator of how effectively a rack oven will vent any residual
temperature (75 6 5°F) to 450°F.
steam in the baking cavity, thereby producing the desired crust
3.1.22 steam recovery rate, n—average rate (°F/min) at
on a product.
which the rack oven’s steam generator returns to 450°F after a
5.5 Theoven’sbrowningandbakinguniformitycanbeused
steam injection cycle, with the thermostat set to a calibrated
byanoperatortoselectanoventhatbakesavarietyofproducts
450°F.
evenly.
3.1.23 steam recovery time, n—time required for the rack
5.6 Steam performance can be useful for a food service
oven steam generator to return to 450°F after a steam injection
operator interested in the oven’s ability to create steam and
cycle, with the thermostat set to a calibrated 450°F.
recover rapidly and repeatedly produce the desired crust on a
3.1.24 uncertainty, n—measure of systematic and precision
product.
errors in specified instrumentation or measure of repeatability
5.7 Baking energy efficiency is a precise indicator of rack
of a reported test result.
oven energy performance under various loading conditions.
This information enables the food service operator to consider
4. Summary of Test Method
energy performance when selecting a rack oven.
4.1 The rack oven is connected to the appropriate metered
5.8 Production capacity is used by food service operators to
energy source, and energy input rate is determined to confirm
choose a rack oven that matches their food output require-
that the appliance is operating within 5 % of the nameplate
ments.
energy input rate.
6. Apparatus
4.2 The accuracy of the oven’s thermostat is checked at
375°F and 450°F (the set point for the steam performance test)
6.1 Analytical Balance Scale, for measuring weights up to
and adjusted as necessary. 20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
4.3 The amount of energy and time required to preheat the 6.2 Barometer, for measuring absolute atmospheric pres-
rackovento375°Fand450°Faredetermined.Thesteam-ready sure, to be used for adjustment of measured gas volume to
preheat time is also determined at a calibrated 450°F setting, standard conditions. Shall have a resolution of 0.2 in. Hg and
based on the temperature of the steam generation unit. an uncertainty of 0.2 in. Hg.
F2093
6.3 Data Acquisition System, for measuring energy and 7.3 Cake Mix, Pillsbury Deluxe White, 5 lb per box. A
temperatures, capable of multiple channel displays updating at minimum 50 lb is required for single-rack ovens and 100 lb for
least every 2-s. double-rack ovens.
6.4 Flow Meter, for measuring total water consumption of 7.4 Frozen Berry Pies, 10-in. frozen, commercial-grade,
the oven, having a resolution of 0.01 gal and an uncertainty of ready-to-bake blueberry and blackberry pies, weighing 3.10 6
0.01 gal for flows of 0.2 gpm and higher. 0.15 lb, with a moisture content of 54 6 2 %, by weight for
6.5 Gas Meter, for measuring the gas consumption of a rack baking energy efficiency and production capacity tests.The pie
oven, shall be a positive displacement type with a resolution of crust shall be made with 100 % vegetable shortening.
at least 0.01 ft and a maximum uncertainty no greater than
NOTE 1—Sysco Classic fruit pies have been shown to be an acceptable
1 % of the measured value for any demand greater than 2.2
product for testing by Pacific Gas and Electric Company.
ft /h. If the meter is used for measuring the gas consumed by
3 7.5 Frozen French Bread Dough, pre-formed, 19.5 61oz
the pilot lights, it shall have a resolution of at least 0.01 ft and
per loaf.
a maximum uncertainty no greater than 2 % of the measured
value. NOTE 2—Rich’st French bread dough has been shown to be an
acceptable product for testing by Pacific Gas and Electric Company.
6.6 Heavy-Duty Chef’s Thermometers, capable of with-
standing 400°F temperatures for monitoring food temperature
7.6 Hotel Pan, to be used to collect water runoff during
while baking. A 2-in. or larger dial is recommended for 1
testing, solid 12 by 20 by 2 ⁄2 in. stainless steel.
enhanced visibility.
7.7 Paper Baking Liners, to line sheet pans for browning
6.7 Hot Wire Anemometer, for measuring air flow from the
uniformity tests.
oven’s vent, with a range of 0 to 100 ft/min, a resolution of at
7.8 Plastic Wrap, commercial grade, 18-in. wide.
least 1 ft/min, and an uncertainty no greater than 63 % of the
7.9 Rack, supplied by the oven manufacturer shall have a
measured value.
nominal 4-in. spacing between pan positions, with a minimum
6.8 Platform Balance Scale, or appropriate load cells, for
of 4-in. between the top pan and the top of the top of the rack
measuring weights up to 500 lb with a resolution of 0.2 lb and
and a minimum of 4-in. between the bottom pan and the floor.
an uncertainty of 0.2 lb.
7.10 Rack Covers, disposable Polythene covers, or equiva-
6.9 Pressure Gauge,formonitoringgaspressure.Shallhave
lent, to fit standard 30” 3 18” tray racks.
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
2 2 7.11 Water, supplied to the rack oven shall be 65 6 5°F. If
a maximum uncertainty of 1 % of the measured value.
outside this range, hot and cold water supplies may be mixed
6.10 Proofing Cabinet, for proofing bread dough. Shall be
to achieve the required inlet temperature.
capable of maintaining between 70 and 95 % RH at tempera-
tures between 70 and 110°F, and have the capacity to hold a
8. Sampling, Test Units
minimum of two full-loads bread dough.
8.1 Rack Oven—Select a representative production model
6.11 Retarder, or refrigerator, for retarding frozen bread
for performance testing.
dough. Shall be capable of maintaining between 34 and 40°F
and have the capacity to hold a minimum of four full-loads of
9. Preparation of Apparatus
bread dough.
9.1 Install the oven according to the manufacturer’s instruc-
6.12 Stop Watch, with a 1-s resolution.
tions in an appropriate space. All sides of the oven shall be a
6.13 Temperature Sensor, for measuring gas temperature in
minimum of 3 ft from any side wall, side partition, or other
the range of 50°F to 100°F with an uncertainty of 6 1°F.
operating appliance.The oven, moisture vent, and hood assem-
6.14 Thermocouple(s), industry standard type K thermo-
bly, as furnished, shall be vented to the exterior of the testing
couple wire with a range of 0°F to 600°F and an uncertainty of
space, using the manufacturer’s specified ventilation rate(s).
6 1°F.
The associated heating or cooling system for the space shall be
6.15 Thermocouple Probe, “fast response” type T or type K
capable of maintaining an ambient temperature of 75 6 5°F
thermocouple probe, ⁄16 in. or smaller diameter, with a 3-s or
within the testing environment (outside the vertical area of the
faster response time, capable of immersion with a range of
rackoven)whenthecombinedovenexhaustventilationsystem
30°F to 300°F and an uncertainty of 6 1°F. The thermocouple
is operating.
probe’s active zone shall be at the tip of the probe.
9.2 Install a test duct section on the oven’s main cavity vent
6.16 Watt-Hour Meter, for measuring the electrical energ
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