ASTM F1639-95

Standard Test Method for Performance of Combination Ovens

SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric combination ovens that are operated in the combination mode. For evaluation of a combination oven operated in either convection oven mode or steam cooker mode, apply either Test Method F1484 or Test Method F1496.  
1.3 The combination oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (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 efficiency, cooking-load energy efficiency, and production capacity (10.6).  
1.3.6 Water consumption (10.6).  
1.3.7 Condensate temperature (10.6).  
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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 31-Dec-2000
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaced By: ASTM F1639-95(2001) - Standard Test Method for Performance of Combination Ovens
• Effective Date: 01-Jan-2001
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Jan-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: 01-Jan-2001

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: F 1639 – 95
Standard Test Method for
Performance of Combination Ovens
This standard is issued under the fixed designation F 1639; 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 ASHRAE Guideline 2-1986 (RA90) Thermal and Related
Properties of Food and Food Materials
1.1 This test method covers the evaluation of the energy
consumption and cooking performance of combination ovens.
3. Terminology
The food service operator can use this evaluation to select a
3.1 Definitions:
combination oven and understand its energy consumption.
3.1.1 combination oven, n—a device that combines the
1.2 This test method is applicable to gas and electric
function of hot air convection or saturated and superheated
combination ovens that are operated in the combination mode.
steam heating, or both, to perform steaming, baking, roasting,
For evaluation of a combination oven operated in either
rethermalizing, and proofing of various food products. In
convection oven mode or steam cooker mode, apply either Test
general, the term combination oven is used to describe this type
Method F 1484 or Test Method F 1496.
of equipment, which is self contained. The combination oven is
1.3 The combination oven can be evaluated with respect to
also referred to as a combination oven/steamer.
the following (where applicable):
3.1.2 condensate, n—a mixture of condensed steam and
1.3.1 Energy input rate and thermostat calibration (10.2).
cooling water, exiting the combination oven and directed to a
1.3.2 Preheat energy consumption and time (10.3).
drain.
1.3.3 Idle energy rate (10.4).
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3.4 Pilot energy rate (if applicable) (10.5).
parted to the specified food product, expressed as a percentage
1.3.5 Cooking energy efficiency, cooking-load energy effi-
of energy consumed by the combination oven during the
ciency, and production capacity (10.6).
cooking event.
1.3.6 Water consumption (10.6).
3.1.4 cooking-load energy effıciency, n—quantity of energy
1.3.7 Condensate temperature (10.6).
imparted to the specified food product and the pot or pan
1.4 The values stated in inch-pound units are to be regarded
containing the food product, expressed as a percentage of
as standard. The SI units given in parentheses are for informa-
energy consumed by the combination oven during the cooking
tion only.
event.
1.5 This standard does not purport to address all of the
3.1.5 cooking energy rate, n—average rate of energy con-
safety concerns, if any, associated with its use. It is the
sumption (Btu/h or kW) during the cooking energy efficiency
responsibility of the user of this standard to establish appro-
tests. Refers to all loading scenarios (heavy, medium, light).
priate safety and health practices and determine the applica-
3.1.6 energy input rate, n—peak rate at which a combina-
bility of regulatory limitations prior to use.
tion oven consumes energy (Btu/h or kW).
2. Referenced Documents 3.1.7 idle energy rate, n—the combination oven’s rate of
energy consumption (kW or Btu/h), when empty, required to
2.1 ASTM Standards:
2 maintain its cavity temperature at the specified thermostat set
F 1484 Test Method for Performance of Steam Cookers
point.
F 1495 Specification for Ovens, Combination, Electric
2 3.1.8 oven cavity, n—that portion of the combination oven
F 1496 Test Method for Performance of Convection Ovens
in which food products are heated or cooked.
2.2 ASHRAE Documents:
3.1.9 pilot energy rate, n—rate of energy consumption
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
(Btu/h) by a combination oven’s continuous pilot (if appli-
of Experimental Data
cable).
3.1.10 preheat energy, n—amount of energy consumed (Btu
This test method is under the jurisdiction of ASTM Committee F-26 on Food
or kWh), by the combination oven while preheating its cavity
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol. from ambient temperature to the specified thermostat set point.
Current edition approved Sept. 10, 1995. Published November 1995.
3.1.11 preheat time, n—time (in min) required for the
Annual Book of ASTM Standards, Vol 15.07.
combination oven cavity to preheat from ambient temperature
See the ASHRAE Handbook of Fundamentals, available from the American
to the specified thermostat set point.
Society of Heating, Refrigeration, and Air Conditioning Engineers, Inc., 1791 Tullie
Circle, NE, Atlanta, GA 30329.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
F 1639
3.1.12 production capacity, n—maximum rate (lb/h) at uncertainty of 0.2 in. Hg.
which a combination oven can bring the specified food product 6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
to a specified“ cooked” condition. the lower edge of the hood 6 ft 6 in. from the floor and with the
3.1.13 production rate, n—rate (lb/h) at which a combina- capacity to operate at a nominal exhaust ventilation rate of 300
tion oven brings the specified food product to a specified“ cfm per linear foot of active hood length. This hood shall
cooked” condition. Does not necessarily refer to maximum extend a minimum of 6 in. past both sides and the front of the
rate. Production rate varies with the amount of food being cooking appliance and shall not incorporate side curtains or
cooked. partitions.
3.1.14 uncertainty, n—measure of systematic and precision 6.4 Flowmeter, for measuring total water consumption of
errors in specified instrumentation or measure of repeatability the appliance, having a resolution of 0.01 gal and an uncer-
of a reported test result. tainty of 0.01 gal at a flow rate as low as 0.2 gpm.
6.5 Gas Meter, for measuring the gas consumption of a
4. Summary of Test Method
combination oven, shall be a positive displacement type with a
4.1 Accuracy of the combination oven thermostat is
resolution of at least 0.01 ft and a maximum uncertainty no
checked at a setting of 350°F and the thermostat is adjusted as greater than 1 % of the measured value for any demand greater
necessary.
than 2.2 ft /h. If the meter is used for measuring the gas
4.2 Energy input rate is determined to confirm that the consumed by the pilot lights, it shall have a resolution of at
combination oven is operating within 5 % of the nameplate
least 0.01 ft and a maximum uncertainty no greater than 2 %
energy input rate. For gas combination oven, the pilot energy of the measured value.
rate and the fan and control energy rates are also determined. 6.6 Pressure Gage, for monitoring natural gas pressure,
4.3 Preheat energy and time are determined.
having a range from 0 to 10 in. H O, a resolution of 0.5 in.
4.4 Idle energy rate is determined at a thermostat setting of H O, and a maximum uncertainty of 1 % of the measured
350°F.
value.
4.5 Cooking energy efficiency, cooking-load energy effi- 6.7 Stopwatch, with a 1-s resolution.
ciency and production rate are determined during light-,
6.8 Temperature Sensor, for measuring natural gas tempera-
medium-, and heavy-load cooking tests using chicken breasts ture in the range from 50 to 100°F with an uncertainty of 6
as a food product.
1°F.
6.9 Thermocouple Probes, with a range from 0 to 450°F,
5. Significance and Use
with a resolution of 0.2°F, and an uncertainty of 0.5°F, for
5.1 The energy input rate test and thermostat calibration are
measuring temperature of combination oven cavity, chicken
used to confirm that the combination oven is operating properly
breasts, and condensate. Calibrated Type T thermocouples (24
prior to further testing and to ensure that all test results are
GA.) are recommended.
determined at the same temperature.
6.10 Watt-hour Meter, for measuring the electrical energy
5.2 Preheat energy and time can be useful to food service
consumption of a combination oven, having a resolution of at
operators to manage power demands and to know how quickly
least 10 Wh and a maximum uncertainty no greater than 1.5 %
the combination oven can be ready for operation.
of the measured value for any demand greater than 100 W. For
5.3 Idle energy rate and pilot energy rate can be used to
any demand less than 100 W, the meter shall have a resolution
estimate energy consumption during noncooking periods.
of at least 10 Wh and a maximum uncertainty no greater than
5.4 Cooking energy efficiency is a precise indicator of
10 %.
combination oven energy performance under various loading
7. Reagents and Materials
conditions. This information enables the food service operator
7.1 Water, shall have a maximum hardness of three grains
to consider energy performance when selecting a combination
per gallon. Distilled water may be used.
oven.
7.2 Chicken Breasts, shall be 5-oz frozen, boneless, skin-
5.5 Production capacity can be used by food service opera-
less, butterfly cut, chicken breasts (whole meat, not fabricated).
tors to choose a combination oven that matches their food
7.3 Aluminum Sheet Pans, 18 by 26 by 1 in. for a full-size
output requirements.
combination oven and 18 by 13 by 1 in. for a half-size
5.6 Water consumption characterization is useful for esti-
combination oven.
mating water and sewage costs associated with combination
oven operation.
8. Sampling, Test Units
5.7 Condensate temperature measurement is useful to verify
8.1 Combination Oven/Steamer—Select a representative
that the condensate temperature does not violate applicable
production model for performance testing.
building codes.
9. Preparation of Apparatus
6. Apparatus
9.1 Install the appliance according to the manufacturer’s
6.1 Analytical Balance Scale, for measuring weights up to instructions under a canopy exhaust hood. Position the combi-
20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb. nation oven so that a minimum of 6 in. is maintained between
6.2 Barometer, for measuring absolute atmospheric pres- the edge of the hood and the vertical plane of the front and
sure, to be used for adjustment of measured natural gas volume sides of the appliance. In addition, both sides of the combina-
to standard conditions, having a resolution of 0.2 in. Hg and an tion oven shall be a minimum of 3 ft from any side wall, side
F 1639
partition, or other operating appliance. The exhaust ventilation test (for example, during the preheat for that days’ testing).
rate shall be 300 cfm per linear foot of hood length. The 10.1.4 For each test run, confirm that the peak input rate is
associated heating or cooling system shall be capable of
within 65 % of the rated nameplate input. If the difference is
maintaining an ambient temperature of 756 5°F within the greater than 5 %, terminate testing and contact the manufac-
testing environment when the exhaust ventilation system is
turer. The manufacturer may make appropriate changes or
operating. adjustments to the combination oven.
9.2 Connect the combination oven to a calibrated energy
10.2 Energy Input Rate and Thermostat Calibration:
test meter. For gas installations, install a pressure regulator
10.2.1 Install a thermocouple at the geometric center (top to
downstream from the meter to maintain a constant pressure of
bottom, side to side, and front to back) of the combination oven
gas for all tests. Install instrumentation to record both the
cooking cavity.
pressure and temperature of the gas supplied to the combina-
10.2.2 Set the temperature control to 350°F; set the controls
tion oven and the barometric pressure during each test so that
to operate in the combination mode; and turn the combination
the measured gas flow can be corrected to standard conditions.
oven on. Record the time and energy consumption from the
For electric installations, a voltage regulator may be required
time when the unit is turned on until the time when any of the
during tests if the voltage supply is not within 62.5 % of the
burners or elements (in the steam generator or the convection
manufacturer’s nameplate voltage.
oven) first cycle off.
9.3 For an electric combination oven, confirm (while the
10.2.3 Calculate and record the combination oven’s energy
combination oven elements are energized) that the supply
input rate and compare the result to the rated nameplate input.
voltage is within6 2.5 % of the operating voltage specified by
For gas combination ovens, only the burner energy consump-
the manufacturer. Record the test voltage for each test.
tion is used to compare the calculated energy input rate with
the rated gas input; any electrical energy use shall be calculated
NOTE 1—If an electric combination oven is rated for dual voltage (for
and recorded separately as the fan/control energy rate.
example, 208/240 V), the combination oven shall be evaluated as two
separate appliances in accordance with this standard test method.
10.2.4 Allow the combination oven to idle for 60 min after
the burners or elements commence cycling at the thermostat set
9.4 For a gas combination oven, adjust (during maximum
point.
energy input) the gas supply pressure downstream from the
10.2.5 After the 60-min idle period, start monitoring the
appliance’s pressure regulator to within 62.5 % of the operat-
combination oven cavity temperature, and record the average
ing manifold pressure specified by the manufacturer. Make
temperature over a 15-min period. If this recorded temperature
adjustments to the appliance following the manufacturer’s
is 350 6 5°F, then the combination oven’s thermostat is
recommendations for optimizing combustion.
calibrated.
9.5 Install a flowmeter to the combination oven water inlet
10.2.6 If the average temperature is not 350 6 5°F, adjust
such that total water flow to the appliance is measured.
the combination oven’s temperature control following the
9.6 Install a temperature sensor such that it is immersed in
manufacturer’s instructions and repeat 10.2.5 until it is within
the condensate water path just as it enters the drain.
this range. Record the corrections made to the controls during
10. Procedure calibration.
10.2.7 In accordance with 11.4, calculate and report the
10.1 General:
combination oven energy input rate, fan/control energy rate
10.1.1 For gas appliances, record the following for each test
where applicable, and rated nameplate input.
run:
10.3 Preheat Energy Consumption and Time:
10.1.1.1 Higher heating value,
10.3.1 Verify that the combination oven cavity temperature
10.1.1.2 Standard gas pressure and temperature used to
is 75 6 5°F. Set the calibrated temperature control to
...