ASTM F1817-97(2003)
(Test Method)Standard Test Method for Performance of Conveyor Ovens
Standard Test Method for Performance of Conveyor Ovens
SIGNIFICANCE AND USE
The energy input rate test and thermostat calibration are used to confirm that the conveyor oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor oven can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
Cooking energy efficiency is a precise indicator of conveyor oven energy performance while cooking 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 conveyor oven.
Production capacity information can help an end user to better understand the production capabilities of a conveyor 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.
SCOPE
1.1 This test method covers an evaluation of the energy consumption and cooking performance of conveyor ovens. The food service operator can use this evaluation to select a conveyor oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric conveyor ovens.
1.3 The conveyor oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate and thermostat calibration (see 10.2),
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idle energy rate (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency and production capacity (see 10.6).
1.4 The values stated in inch-pound units are to be regarded as the standard.
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.
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An American National Standard
Designation:F1817–97(Reapproved 2003)
Standard Test Method for
Performance of Conveyor Ovens
This standard is issued under the fixed designation F1817; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 3. Terminology
1.1 This test method covers an evaluation of the energy 3.1 Definitions:
consumptionandcookingperformanceofconveyorovens.The 3.1.1 conveyor oven, n—an appliance that carries the food
food service operator can use this evaluation to select a product on a moving conveyor into and through a heated
conveyor oven and understand its energy consumption. chamber. The chamber may be heated by gas or electric forced
1.2 This test method is applicable to gas and electric convection, radiants, or quartz tubes.Top and bottom heat may
conveyor ovens. be independently controlled.
1.3 The conveyor oven can be evaluated with respect to the 3.1.2 cooking energy effıciency, n—quantity of energy im-
following (where applicable): parted to the specified food product, expressed as a percentage
1.3.1 Energy input rate and thermostat calibration (see of energy consumed by the conveyor oven during the cooking
10.2), event.
1.3.2 Preheat energy consumption and time (see 10.3), 3.1.3 cooking energy rate, n—average rate of energy con-
1.3.3 Idle energy rate (see 10.4), sumption (Btu/h or kW) during the cooking energy efficiency
1.3.4 Pilot energy rate (if applicable) (see 10.5), and tests. Refers to all loading scenarios (heavy, medium, light).
1.3.5 Cooking energy efficiency and production capacity 3.1.4 energy input rate, n—peak rate at which a conveyor
(see 10.6). oven consumes energy (Btu/h or kW).
1.4 The values stated in inch-pound units are to be regarded 3.1.5 idle energy rate, n—the conveyor oven’s rate of
as the standard. energy consumption (kW or Btu/h), when empty, required to
1.5 This standard does not purport to address all of the maintain its cavity temperature at the specified thermostat set
safety concerns, if any, associated with its use. It is the point.
responsibility of the user of this standard to establish appro- 3.1.6 oven cavity, n—that portion of the conveyor oven in
priate safety and health practices and determine the applica- which food products are heated or cooked.
bility of regulatory limitations prior to use. 3.1.7 pilot energy rate, n—rate of energy consumption
(Btu/h) by a conveyor oven’s continuous pilot (if applicable).
2. Referenced Documents
3.1.8 preheat energy, n—amount of energy consumed (Btu
2.1 ASHRAE Documents:
or kWh), by the conveyor oven while preheating its cavity
ASHRAE Handbook of Fundamentals, “Thermal and Re- from ambient temperature to the specified thermostat set point.
lated Properties of Food and Food Materials,” Chapter 30,
3.1.9 preheat time, n—time(min.)requiredfortheconveyor
Table 1, 1989 oven cavity to preheat from ambient temperature to the
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
specified thermostat set point.
of Experimental Data 3.1.10 production capacity, n—maximum rate (lb/h) at
which a conveyor oven can bring the specified food product to
a specified “cooked” condition.
This test method is under the jurisdiction of ASTM Committee F26 on Food
3.1.11 production rate, n—rate (lb/h) at which a conveyor
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
oven brings the specified food product to a specified“ cooked”
Productivity and Energy Protocol.
condition. Does not necessarily refer to maximum rate. Pro-
Current edition approved Sept. 10, 2003. Published September 2003. Originally
approved in 1997. Last previous edition approved in 1997 as F1817 – 97. DOI:
duction rate varies with the amount of food being cooked.
10.1520/F1817-97R03.
3.1.12 uncertainty, n—measure of systematic and precision
Available from American Society of Heating, Refrigerating, and Air-
errors in specified instrumentation or measure of repeatability
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329. of a reported test result.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1817–97 (2003)
4. Summary of Test Method resolution of at least 0.01 ft and a maximum uncertainty no
greater than 1 % of the measured value for any demand greater
4.1 Accuracy of the conveyor oven thermostat is checked at
than 2.2 ft /h. If the meter is used for measuring the gas
a setting of 475°F and the thermostat is adjusted as necessary.
consumed by the pilot lights, it shall have a resolution of at
4.2 Energy input rate is determined to confirm that the
least 0.01 ft and a maximum uncertainty no greater than 2 %
conveyorovenisoperatingwithin5 %ofthenameplateenergy
of the measured value.
input rate. For gas conveyor oven, the pilot energy rate and the
6.6 Pressure Gage, for monitoring natural gas pressure.
fan and control energy rates are also determined.
Shall have a range of zero to 10 in. H O, a resolution of 0.5 in.
4.3 Preheat energy and time are determined.
H O, and a maximum uncertainty of 1 % of the measured
4.4 Idle energy rate is determined at a thermostat setting of 2
value.
475°F.
6.7 Stop Watch, with a 1-s resolution.
4.5 Cooking energy efficiency and production rate are
6.8 Temperature Sensor, for measuring natural gas tempera-
determined during light-, and heavy-load cooking tests using
ture in the range of 50 to 100°F with an uncertainty of 61°F .
pizza as a food product.
6.9 Thermocouple, fiberglass insulated, 24 gage, Type K
5. Significance and Use
thermocouple wire, connected at the exposed ends by tightly
5.1 The energy input rate test and thermostat calibration are twisting or soldering the two wires together.
used to confirm that the conveyor oven is operating properly 6.10 Thermocouple Probe, type K, micro needle, product
prior to further testing and to insure that all test results are probe with a response time from ambient to 200°F of less than
determined at the same temperature. 20 s.
5.2 Preheat energy and time can be useful to food service
6.11 Watt-Hour Meter, for measuring the electrical energy
operators to manage power demands and to know how quickly consumption of a conveyor oven, shall have a resolution of at
the conveyor oven can be ready for operation. least 10 Wh and a maximum uncertainty no greater than 1.5 %
5.3 Idle energy rate and pilot energy rate can be used to
of the measured value for any demand greater than 100 W. For
estimate energy consumption during noncooking periods. any demand less than 100 W, the meter shall have a resolution
5.4 Cooking energy efficiency is a precise indicator of
of at least 10 Wh and a maximum uncertainty no greater than
conveyor oven energy performance while cooking a typical 10 %.
food product under various loading conditions. If energy
performance information is desired using a food product other
7. Reagents and Materials
than the specified test food, the test method could be adapted
7.1 Pizza Crust shall be a 12 in. diameter, prebaked or
and applied. Energy performance information allows an end
parbaked crust, weighing 0.9 6 0.2 lb and having a moisture
user to better understand the operating characteristics of a
content of 36 6 3 % by weight, based on a gravimetric
conveyor oven.
moisture analysis. Refrigerate to 39 6 1°F.
5.5 Production capacity information can help an end user to
7.2 Pizza Sauce shall be a simple, tomato based sauce with
better understand the production capabilities of a conveyor
a moisture content of 90 6 2 % by weight, based on a
oven as it is used to cook a typical food product and this could
gravimetric moisture analysis. Refrigerate to 39 6 1°F.
help in specifying the proper size and quantity of equipment. If
7.3 Pizza Cheese shall be a part skim, low moisture, shred-
production information is desired using a food product other
ded mozzarella cheese with a moisture content of 50 62%by
than the specified test food, the test method could be adapted
weight, based on a gravimetric moisture analysis. Refrigerate
and applied.
to 39 6 1°F.
7.4 Pizza shall be comprised of a pizza crust, pizza sauce
6. Apparatus
and pizza cheese according to the following: uniformly spread
6.1 Analytical Balance Scale, for measuring weights up to
0.25 lb of pizza sauce on top of a pizza crust to within 0.5 in.
20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
of the edge of the crust and cover the pizza sauce with 0.375 lb
6.2 Barometer, for measuring absolute atmospheric pres-
of pizza cheese.
sure, to be used for adjustment of measured natural gas volume
7.5 Gravimetric moisture analysis shall be performed as
tostandardconditions.Shallhavearesolutionof0.2in.Hgand
follows: to determine moisture content, placea1lb sample of
an uncertainty of 0.2 in. Hg.
the test food on a dry, aluminum sheet pan and place the pan in
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
a convection drying oven at a temperature of 220 6 5°F for a
the lower edge of the hood 6 ft , 6 in. from the floor and with
period of 24 h.Weigh the sample before it is placed in the oven
the capacity to operate at a nominal exhaust ventilation rate of
and after it is removed and determine the percent moisture
300 cfm per linear foot of active hood length. This hood shall
content based on the percent weight loss of the sample. The
extend a minimum of 6 in. past both sides and the front of the
sample must be thoroughly chopped ( ⁄8 in. or smaller squares)
cooking appliance and shall not incorporate side curtains or
and spread evenly over the surface of the sheet pan in order for
partitions.
all of the moisture to evaporate during drying and it is
6.4 Convection Drying Oven, with temperature controlled at
permissible to spread the sample on top of baking paper in
220 6 5°F, to be used to determine moisture content of pizza
order to protect the sheet pan and simplify cleanup.
crust, pizza sauce and pizza cheese.
6.5 Gas Meter, for measuring the gas consumption of a
NOTE 1—The moisture content of pizza crust, pizza sauce, and pizza
conveyor oven, shall be a positive displacement type with a cheese can be determined by a qualified chemistry lab using the AOAC
F1817–97 (2003)
Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French
10.1.1.4 Measured gas pressure,
Fried Potatoes.
10.1.1.5 Barometric pressure,
10.1.1.6 Energy input rate during or immediately prior to
8. Sampling, Test Units
test (for example, during the preheat for that days testing), and
8.1 Conveyor Oven—Select a representative production
10.1.1.7 Ambient temperature.
model for performance testing.
NOTE 4—Using a calorimeter or gas chromatograph in accordance with
9. Preparation of Apparatus
accepted laboratory procedures is the preferred method for determining
the higher heating value of gas supplied to the conveyor oven under test.
9.1 Install the appliance according to the manufacturer’s
It is recommended that all testing be performed with gas having a higher
instructions under a canopy exhaust hood. Position the con-
heating value of 1000 to 1075 Btu/ft .
veyor oven so that a minimum of 6 in. is maintained between
the edge of the hood and the vertical plane of the front and
10.1.2 For gas conveyor ovens, add electric energy con-
sides of the appliance. In addition, both sides of the conveyor
sumption to gas energy for all tests, with the exception of the
oven shall be a minimum of 3 ft from any side wall, side
energy input rate test (see 10.3).
partition, or other operating appliance. The exhaust ventilation
10.1.3 For electric conveyor ovens, record the following for
rate shall be 300 cfm per linear foot of active hood length. The
each test run:
associated heating or cooling system shall be capable of
10.1.3.1 Voltage while elements are energized,
maintaining an ambient temperature of 75 6 5°F within the
10.1.3.2 Energy input rate during or immediately prior to
testing environment when the exhaust ventilation system is
test (for example, during the preheat for that days testing), and
operating.
10.1.3.3 Ambient temperature.
NOTE 2—The ambient temperature requirements are designed to simu-
10.1.4 For each test run, confirm that the peak input rate is
late real world kitchen temperatures and are meant to provide a reasonable
within 65 % of the rated nameplate input. If the difference is
guideline for the temperature requirements during testing. If a facility is
greater than 5 %, terminate testing and contact the manufac-
not able to maintain the required temperatures, then it is reasonable to
turer. The manufacturer may make appropriate changes or
expectthattheapplicationoftheproceduremaydeviatefromthespecified
adjustments to the conveyor oven.
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
10.2 Energy Input Rate and Thermostat Calibration:
on the Results Reporting Sheets.
10.2.1 Install a thermocouple 2 in. above the conveyor, at
9.2 Connect the conveyor oven to a calibrated energy test
the center of the oven cavity (side to side and front to back).
meter. For gas installations, install a pressure regulator down-
10.2.2 Set the temperature control to 475°F and turn the
stream from the meter to maintain a constant pressure of gas
conveyor oven on. Record the time and energy consumption
for all tests. Install instrumentation to record both the pressure
from the time when the unit is turned on until the time when
and temperature of the gas supplied to the conveyor oven and
any of the burners or elements first cycle off.
the barometric pressure during each test so that the measured
10.2.3 Calculate and record the conveyor oven’s energy
gas flow can be corrected to standard conditions. For electric
input rate and compare the result to the rated nameplate input.
installations, a voltage regulator may be required during tests if
Forgasconveyorovens,onlytheburnerenergyconsumptionis
the voltage supply is not within 62.5 % of the manufacturer’s
used to compare the calculated energy input rate with the rated
nameplate voltage.
gas input; any electrical energy use shall be calculated and
9.3 For an electric conveyor oven, confirm (while the
recorded separately as the fan/control energy rate.
conveyor oven elements are energized) that the supply voltage
is within 62.5 % of the operating voltage specified by the 10.2.4 Allow the conveyor oven to idle for 60 min after the
burners or elements commence cycling at the thermostat set
manufacturer. Record the test voltage for each test.
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