ASTM F1817-17

Standard Test Method for Performance of Conveyor Ovens

SIGNIFICANCE AND USE
5.1 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.  
5.2 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.  
5.3 Idle Energy Rate—This test provides a measure of an empty oven’s energy consumption and pilot energy during noncooking periods, at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven’s design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.  
5.4 Cooking Energy Efficiency—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.  
5.5 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 standard. No other units of measurement are included in this 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, 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.

General Information

• Status: Historical
• Publication Date: 31-Mar-2017
• 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

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
Designation: F1817 − 17 An American National Standard
Standard Test Method for
1
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.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
1.1 This test method covers an evaluation of the energy 2.1 ASHRAE Documents:
consumptionandcookingperformanceofconveyorovens.The 2013ASHRAE Handbook of FundamentalsChapter 1, Psy-
chrometrics
food service operator can use this evaluation to select a
2014ASHRAE Handbook—Refrigeration Chapter 19Ther-
conveyor oven and understand its energy consumption.
mal Conductivity of Foods, page 9 (R19.9); Diffusivity of
1.2 This test method is applicable to gas and electric
foods, R19.17, and Enthalpy of foods R19.8
conveyor ovens.
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
of Experimental Data
1.3 The conveyor oven can be evaluated with respect to the
ASHRAE Guideline 2 2010 (RA 2014)Engineering Analy-
following (where applicable):
sis of Experimental Data
1.3.1 Energy input rate and thermostat calibration (see
2.2 Other Document:
10.2),
AOAC Procedure 984.25Moisture (Loss of Mass on Dry-
1.3.2 Preheat energy consumption and time (see 10.3), 3
ing) in Frozen French Fried Potatoes
1.3.3 Idle energy rate (see 10.4),
3. Terminology
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency and production capacity 3.1 Definitions of Terms Specific to This Standard:
3.1.1 chamber stabilization pizzas, n—full cooking cavity
(see 10.6).
loadofnominal12in.pizzasloadedatbeginningofproduction
1.4 The values stated in inch-pound units are to be regarded
capacity test.
asstandard.Nootherunitsofmeasurementareincludedinthis
3.1.2 conveyor oven, n—an appliance that carries the food
standard.
product on a moving conveyor into and through a heated
1.5 This test method may involve hazardous materials,
chamber.The chamber may be heated by gas or electric forced
operations, and equipment. This standard does not purport to convection, radiant, or quartz tubes. Top and bottom heat may
be independently controlled.
address all of the safety concerns, if any, associated with its
use. It is the responsibility of the user of this standard to
3.1.3 cooking energy effıciency, n—quantity of energy im-
establish appropriate safety, health, and environmental prac-
parted to the specified food product, expressed as a percentage
tices and determine the applicability of regulatory limitations of energy consumed by the conveyor oven during the cooking
event.
prior to use.
1.6 This international standard was developed in accor- 3.1.4 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the cooking energy efficiency
dance with internationally recognized principles on standard-
tests.
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
3.1.5 cooking stabilization pizzas, n—full cooking chamber
mendations issued by the World Trade Organization Technical
ofnominal12in.pizzascontinuouslyloadeddirectlyfollowing
Barriers to Trade (TBT) Committee.
the test pizzas. Pizzas keep the cooking chamber consistent
during the measured test pizzas.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
2
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved April 1, 2017. Published November 2017. Originally 30329.
3
approved in 1997. Last previous edition approved in 2009 as F1817–09. DOI: Available from AOAC International, 2275 Research Blvd., Suite 300,
10.1520/F1817-17. Rockville, MD 20850-3250, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1817 − 17
3.1.6 energy input rate, n—peak rate at which a conveyor 4.6 Cooking Uniformity—The uniformity of heating within
oven consumes energy (Btu/h or kW). the oven’s cavity is determined and reported based on the
product cooked temperature per cooking position and visual of
3.1.7 idle energy rate, n—the conveyor oven’s rate of
product appearance top and bottom.
energy consumption (kW or Btu/h), when empty, required to
maintain its cavity temperature at the specified thermostat set
5. Significance and Use
point.
5.1 The energy input rate test and thermostat calibra
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1817 − 09 F1817 − 17 An American National Standard
Standard Test Method for
1
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
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 standard. No other units of measurement are included in this
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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2.1 ASHRAE Documents:
2
2013 ASHRAE Handbook of Fundamentals,Fundamentals “Thermal and Related Properties of Food and Food Materials,”
Chapter 30, Table 1, 1989Chapter 1, Psychrometrics
2014 ASHRAE Handbook—Refrigeration Chapter 19 Thermal Conductivity of Foods, page 9 (R19.9); Diffusivity of foods,
R19.17, and Enthalpy of foods R19.8
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
ASHRAE Guideline 2 2010 (RA 2014) Engineering Analysis of Experimental Data
2.2 Other Document:
3
AOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes
3. Terminology
3.1 Definitions:Definitions of Terms Specific to This Standard:
3.1.1 chamber stabilization pizzas, n—full cooking cavity load of nominal 12 in. pizzas loaded at beginning of production
capacity test.
1
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 Productivity
and Energy Protocol.
Current edition approved Oct. 1, 2009April 1, 2017. Published November 2009November 2017. Originally approved in 1997. Last previous edition approved in 20032009
as F1817 – 97 (2003).F1817 – 09. DOI: 10.1520/F1817-09.10.1520/F1817-17.
2
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
3
Available from AOAC International, 2275 Research Blvd., Suite 300, Rockville, MD 20850-3250, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1817 − 17
3.1.2 conveyor oven, n—an appliance that carries the food product on a moving conveyor into and through a heated chamber.
The chamber may be heated by gas or electric forced convection, radiants,radiant, or quartz tubes. Top and bottom heat may be
independently controlled.
3.1.3 cooking energy effıciency, n—quantity of energy imparted to the specified food product, expressed as a percentage of
energy consumed by the conveyor oven during the cooking event.
3.1.4 cooking energy rate, n—average rate of energy consumption (Btu/h or kW) during the cooking energy efficiency tests.
Refers to all loading scenarios (heavy, medium, light).
3.1.5 cooking stabilization pizzas, n—full cooking chamber of nominal 12 in. pizzas continuously loaded directly following the
test pizzas. Pizzas keep the cooking chamber consistent during the measured test p
...