ASTM F1496-99

Standard Test Method for Performance of Convection Ovens

SCOPE
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens designed specifically to cook only one food product (for example, specialty ovens).
1.3 This test method is intended to be applied to convection ovens operated close to rated input in the dry heating mode, with the circulating fan operating at its maximum speed and without any injection of moisture into the oven cavity.
1.4 The oven's energy consumption and cooking performance are evaluated in the test method specifically with respect to the following:
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7), and
1.4.7 White sheet cake browning (10.8).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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-Oct-1999
• 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 F1496-99(2005) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-Oct-2005
• Referred By: ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
• Effective Date: 10-Oct-1999
• Referred By: ASTM F2093-18(2023) - Standard Test Method for Performance of Rack Ovens
• Effective Date: 10-Oct-1999
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Oct-1999
• 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-Oct-1999
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-1999
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Oct-1999
• Referred By: ASTM F2092-14(2022) - Standard Specification for Convection Oven Gas or Electric
• Effective Date: 10-Oct-1999

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:F1496–99
Standard Test Method for
Performance of Convection Ovens
This standard is issued under the fixed designation F1496; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope D3588 Practice for Calculating Heat Value, Compressibil-
ity Factor, and Relative Density of Gaseous Fuels
1.1 This test method covers the energy consumption and
2.2 ASHRAE Documents:
cooking performance evaluation of convection ovens. The
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
results of applying it can be used by the food service operator
Table 2—Thermodynamic Properties of Water at Satura-
to select a convection oven and to understand its energy
tion
consumption.
ASHRAE Guideline 2-1986 (RA90) “EngineeringAnalysis
1.2 This test method applies to general purpose, full-size,
of Experimental Data”
and half-size convection ovens used primarily for baking food
products. It is not applicable to ovens used primarily for slow
3. Terminology
cooking and holding food product, to large roll-in rack-type
3.1 Definitions:
ovens, or to ovens designed specifically to cook only one food
3.1.1 average preheat rate—rate (°F/min) at which cavity
product (for example, specialty ovens).
temperature is heated from ambient temperature to the oven’s
1.3 This test method is intended to be applied to convection
thermostat set point.
ovens operated close to rated input in the dry heating mode,
3.1.2 convection oven—an appliance for cooking food by
with the circulating fan operating at its maximum speed and
forcing hot air over the surface of the food using a fan in a
without any injection of moisture into the oven cavity.
closed cavity.
1.4 The oven’s energy consumption and cooking perfor-
3.1.3 cook time—time required to cook potatoes during a
mance are evaluated in this test method specifically with
cooking energy efficiency test.
respect to the following:
3.1.4 cooking energy—energy consumed (kBtu or kWh) by
1.4.1 Thermostat calibration (10.2),
the oven as it cooks potatoes during heavy-, medium-, or
1.4.2 Energyinputrateandpreheatenergyconsumptionand
light-load cooking energy efficiency tests.
time (10.3),
3.1.5 cooking energy effıciency—the ratio of the quantity of
1.4.3 Pilot energy rate (if applicable) (10.4),
energy absorbed by the food product to the quantity of energy
1.4.4 Idle energy rate (10.5),
input to the oven during a cooking energy efficiency test
1.4.5 Cooking energy efficiency and production capacity
expressed as a percent.
(10.6),
3.1.6 cooking energy rate—average rate of the oven’s
1.4.6 Cooking uniformity (10.7), and
energy consumption (kBtu/h or kW) during a cooking energy
1.4.7 White sheet cake browning (10.8).
efficiency test.
1.5 The values stated in inch-pound units are to be regarded
3.1.7 fan and control energy rate—the rate of energy
as the standard. The values given in parentheses are for
consumption (kW and kBtu/h) by an oven’s controls and fan
information only.
motor.
1.6 This standard does not purport to address all of the
3.1.8 heavy load—load (lb) during a cooking energy effi-
safety concerns, if any, associated with its use. It is the
ciency test consisting of approximately 14.5 lb (6.6 kg) of
responsibility of the user of this standard to establish appro-
potatoes on each of five sheet pans spaced evenly in a full-size
priate safety and health practices and determine the applica-
oven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-size
bility of regulatory limitations prior to use.
oven).
2. Referenced Documents 3.1.9 idle energy rate—oven’s rate of energy consumption
(kBtu/horkW),whenempty,tomaintainitscavitytemperature
2.1 ASTM Standards:
at the thermostat set point.
This test method is under the jurisdiction of ASTM Committee F-26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Annual Book of ASTM Standards, Vol 05.06.
Productivity and Energy Protocol. Available from American Society of Heating, Refrigerating, and Air Condi-
Current edition approved Oct. 10, 1999. Published January 2000. Originally tioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329. Phone
published as F1496–93. Last previous edition F1496–93. [phone].
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1496–99
3.1.10 light load—load (lb) during a cooking energy effi- 4.5 Cooking Energy Effıciency and Production Capacity—
ciency test consisting of approximately 14.5 lb (6.6 kg) of The cooking energy efficiency and production rate are deter-
potatoes on a single pan placed on the center rack of the oven mined during light-, medium-, and heavy-load cooking tests.
(7.25 lb (3.29 kg) of potatoes in a half-size oven). 4.6 Cooking Uniformity—The uniformity of heating within
the oven’s cavity is determined and reported based on the
3.1.11 measured energy input rate—peak rate (kBtu/h or
kW) at which an oven will consume energy, measured during averagetemperatureoneachrackduringcookingtests(pansof
ice simulating pans of frozen food).
aperiod(typically,itspreheatperiod)whenitisknownthatthe
oven is operating at full input, including the fan at high speed. 4.7 White Sheet Cake Browning—Theuniformityofbrown-
ing from rack to rack is documented using white sheet cakes.
3.1.12 medium load—load (lb) during a cooking energy
efficiency test consisting of approximately 14.5 lb (6.6 kg) of
5. Significance and Use
potatoesoneachofthreesheetpansspacedevenlyinafull-size
5.1 Thermostat Calibration—This test is conducted to en-
oven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-size
sure that all test results are determined at the same bulk oven
oven).
cavity air temperature.
3.1.13 pilot energy rate—rate of energy consumption
5.1.1 The results of the following tests can be used by an
(kBtu/h) by a gas oven’s standing pilot during non-cooking
operator to select a convection oven based on its energy
periods, if applicable.
consumption performance or its cooking performance. Also,
3.1.14 preheat energy—amount of energy consumed (kBtu
the results allow an operator to understand an oven’s energy
or kWh) by the oven while preheating its cavity from ambient
consumption.
temperature to the oven’s thermostat set point.
5.2 Energy Input Rate—This test is used to confirm the test
3.1.15 preheat time—time (min) required for the oven
oven’s rated input and to ensure its proper operation during all
cavity to preheat from ambient temperature to the thermostat
testing.
set point.
5.3 Fan and Control Energy Rate—Information from this
3.1.16 production capacity—maximum rate of food cooked
test can be used to estimate the cost of electricity required to
(lb/h) in an oven based on cooking potatoes during heavy-load
operate a gas oven. This cost can be added to the cost of gas
cooking energy efficiency tests.
consumed to estimate the total cost of energy necessary to
3.1.17 production rate—rate of food cooked (lb/h) in an
operate the oven.
oven based on cooking potatoes during cooking energy effi-
5.4 Pilot Energy Rate—This test provides a measure of a
ciency tests.
gas oven’s energy consumption rate during periods when its
3.1.18 test method—a definitive procedure for the identifi-
burner is not on.
cation, measurement, and evaluation of one or more qualities,
5.5 Preheat Energy Consumption and Time—This test pro-
characteristics, or properties of a material, product, system, or
vides a measure of time and energy required to preheat the
service that produces a test result.
oven cavity from ambient temperature to the thermostat set
3.1.19 uncertainty—a measure of the combination of the
point temperature.
bias and precision error in specified instrumentation or the
5.6 Idle Energy Rate—This test provides a measure of an
measure of the repeatability of a reported test result.
empty oven’s energy consumption at a typical cooking tem-
perature setting. It also provides an indicator of the combined
4. Summary of Test Methods
effectivenessofcomponentsoftheoven’sdesign(forexample,
4.1 Thermostat Calibration—The accuracy of the oven
insulation, door seals, and combustion efficiency) that influ-
thermostatischeckedat350°F(177°C),thesetpointforallbut
ence its energy consumption.
the browning test, which is 300°F (149°C). This is accom-
5.7 Cooking Energy Effıciency—This test provides a mea-
plished by comparing the oven’s temperature control setting
sure of the oven’s energy efficiency while light, medium, and
with the temperature at the center of the oven’s cavity. If
heavy loads are being cooked.
necessary, the control is adjusted so that the maximum differ-
5.8 Production Capacity—This test provides information
ence between its reading and the temperature at the center of
that allows an operator to select an oven that matches food
the cavity is no more than 65°F (62.8°C).
output requirements.
4.2 Preheat Energy Consumption and Time—The time and
5.9 Cooking Uniformity—This test provides information
energyrequiredtopreheattheovenfromroomtemperature(75
regarding the oven’s ability to cook food at the same rate
6 5°F) to 340°F is determined.
throughout the oven’s cavity.
4.3 Energy Input Rate—The input rate of the oven is
5.10 White Sheet Cake Browning—This test provides infor-
determined to check whether the oven is operating properly. If
mationregardingtheoven’sabilitytobrownwhitesheetcakes
the measured input rate is not within 5% of the rated input, all
uniformly through its cavity.
further testing ceases until the appliance can be made to
6. Apparatus
operate within this specification. For gas ovens, the pilot
energy rate and the fan and control energy rate are also 6.1 Watt-Hour Meter, for measuring the electrical energy
determined.
consumption of an oven or oven fan motor/controls, having a
4.4 Idle Energy Rate—The idle energy rate (kBtu/h or kW) resolution of at least 10 Wh and a maximum uncertainty no
is determined with the oven set to maintain 350 6 5°F (177 6 greater than 1.5% of the measured value for any demand
2.8°C). greater than 100 W. For any demand equal to or less than 100
F1496–99
NOTE 1—Stouffer’sTraditionalmacaroniandcheesehasbeenshownto
W, the meter shall have a resolution of at least 1 Wh and a
be an acceptable product for testing by PG&E.
maximum uncertainty no greater than 10%.
7.3 Aluminum Sheet Pans—Aminimum of five of each size
6.2 Gas Meter, for measuring the gas consumption of an
oven, which shall be a positive displacement type with a is needed for cooking energy efficiency and browning tests.
Sizes required: 18 by 26 by 1 in. (457 by 660 by 25 mm) for
resolution of at least 0.01 ft and a maximum uncertainty no
greaterthan1%ofthemeasuredvalueforanydemandgreater full-size ovens and 18 by 13 by 1 in. (457 by 330 by 25 mm)
for half-size ovens.
than 2.2 ft /h. If the meter is used for measuring the gas
consumedbythepilotlight,itshallhavearesolutionofatleast 7.4 Mixer, commercial, for mixing cake batter (browning
test).
0.01 ft and a maximum uncertainty no greater than 2% of the
measured value. 7.5 CakeMix,PillsburyDeluxeWhite,5lb(2.3kg)perbox.
A minimum of 20 lb (9.1 kg) is required for full-size oven
6.3 Temperature Readout Device, connected to bare-
browning tests and a minimum of 10 lb (4.5 kg) is required for
junction, thermocouple probes, with a range from 0 to 450°F
half-size oven browning tests.
(−17.8 to 232°C), a resolution of 0.1°F (0.06°C), and an
7.6 Paper Baking Liners, to line sheet pans for browning
uncertaintyof 61.0°F(60.6°C),usedtomeasurethetempera-
tests.
ture of air (ambient and cavity), potatoes, and ice/water
mixture. The device readout shall be capable of displaying
8. Sampling, Test Units
required average temperature(s) during cooking energy effi-
8.1 Oven—A representative production model shall be se-
ciency and cooking uniformity tests (minimum of 20 thermo-
lected for performance testing.
couples needed).
6.4 Counter Scale, with a capacity of 20.0 lb (9.1 kg), a
9. Preparation of Apparatus
resolutionof0.01lb(0.005kg),andanuncertaintyof 60.01lb
9.1 Install the appliance according to the manufacturer’s
(0.005 kg) to measure the weight of potatoes for the cooking
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
energy efficiency tests, water for the cooking uniformity tests,
mounted against the wall, with the lower edge of the hood 6 ft,
and cake batter for the browning test.
6 in. (1.98 m) from the floor. Position the oven with the front
6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall
edge of the oven door inset 6 in. (152 mm) from the vertical
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
plane of the front edge of the hood, at the manufacturer’s
from the floor, with the capacity to operate at a nominal
recommended working height. The length of the exhaust hood
exhaust ventilation rate of 300 cfm per linear foot of active
andactivefilterareashallextendaminimumof6in.(152mm)
hood length. This hood shall extend a minimum of 6 in. (152
past both sides of the oven. In addition, both sides of the oven
mm) past both sides of the cooking appliance and shall not
shall be a minimum of 3 ft (0.9 m) from any side wall, side
incorporate side curtains or partitions. Makeup air shall be
partition, or other appliance. The exhaust ventilation rate shall
delivered through face registers or from the space, or both.
bebasedon300cfmperlinearftofhoodlength.(Forexample,
6.6 Stopwatch, for measuring time to the nearest 1 s.
a 3-ft (0.9-m) wide oven shall be ventilated, at a minimum, by
a hood 4 by 4 ft (1.2 by 1.2 m), with a nominal air flow rate of
6.7 Gas Temperature Probe, for measuring the temperature
1200 cfm. The application of a longer hood is acceptable,
of natural gas supplied to an oven with a range from 50 to
100°F (10 to 37.8°C), resolution of 1.0°F (0.6°C), and uncer- providedtheventilationrateismaintainedat300cfmperlinear
foot over the entire length of the active hood.) The associated
tainty of 61.0°F (60.6°C).
heating or cooling system shall be capable of maintaining an
6.8 Gas Pressure Gage, for measuring the pressure of
ambient temperature of 75 6 5°F (21 6 2.8°C) within the
natural gas supplied to an oven, with a range from 0 to 15 in.
testing environment when the exhaust ventilation system is
H O, resolution of 0.1 in. H O, and uncertainty of 60.1 in.
2 2
working. The ambient air temperature shall be measured
H O.
during each test at a location that is approximately 2 ft (0.6 m)
6.9 Barometer, for measuring at
...