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ASTM F1787-98(2008)

(Test Method)

Standard Test Method for Performance of Rotisserie Ovens

Standard Test Method for Performance of Rotisserie Ovens

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rotisserie oven can be ready for operation.
Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-cooking periods.
Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven.
Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements.
Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.
Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven's performance when holding cooked product.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance.
1.2 This test method is applicable to thermostatically-controlled gas and electric rotisserie ovens designed for batch cooking.
1.3 The rotisserie oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy and time (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate, if applicable (10.6),
1.3.5 Cooking energy efficiency and production capacity (10.9), and
1.3.6 Holding energy rate and product shrinkage (optional, 10.10),
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.5 This test method 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
30-Sep-2008
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
Current Stage
Ref Project

Relations

Replaces
ASTM F1787-98(2003) - Standard Test Method for Performance of Rotisserie Ovens
Effective Date
01-Oct-2008
Replaced By
ASTM F1787-98(2015) - Standard Test Method for Performance of Rotisserie Ovens
Effective Date
01-Mar-2015
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-Oct-2008
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-Oct-2008
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2008
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2008

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ASTM F1787-98(2008) - Standard Test Method for Performance of Rotisserie OvensASTM F1787-98(2008) - Standard Test Method for Performance of Rotisserie Ovens
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ASTM F1787-98(2008) - Standard Test Method for Performance of Rotisserie Ovens
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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: F1787 − 98(Reapproved 2008) An American National Standard
Standard Test Method for
1
Performance of Rotisserie Ovens
This standard is issued under the fixed designation F1787; 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 2.2 ASHRAE Document:
ASHRAE Guideline 2—1986(RA90) EngineeringAnalysis
1.1 This test method evaluates the energy consumption and
3
of Experimental Data
cooking performance of rotisserie ovens. The food service
operator can use this evaluation to select a rotisserie oven and
3. Terminology
understand its energy performance.
3.1 Definitions:
1.2 This test method is applicable to thermostatically-
3.1.1 cooking cavity, n—that portion of the appliance in
controlled gas and electric rotisserie ovens designed for batch
which food products are heated or cooked.
cooking.
3.1.2 cooking energy, n—energy consumed by the rotisserie
1.3 The rotisserie oven can be evaluated with respect to the
oven as it is used to cook whole chickens under heavy- and
following (where applicable):
light-load conditions.
1.3.1 Energy input rate (10.2),
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3.2 Preheat energy and time (10.4),
parted to the chickens and appropriate spits, expressed as a
1.3.3 Idle energy rate (10.5),
percentage of energy consumed by the rotisserie oven during
1.3.4 Pilot energy rate, if applicable (10.6),
the cooking event.
1.3.5 Cooking energy efficiency and production capacity
3.1.4 cooking energy rate, n—average rate of energy con-
(10.9), and
sumption (Btu/h or kW) during the cooking energy efficiency
1.3.6 Holding energy rate and product shrinkage (optional,
tests.
10.10),
3.1.5 cook time, n—time required to cook thawed (38 to
1.4 The values stated in inch-pound units are to be regarded
40°F) whole chickens as specified in 7.4 to an average
as standard. The values given in parentheses are mathematical
temperature of 195°F during a cooking energy efficiency test.
conversions to SI units that are provided for information only
3.1.6 energy input rate, n—peak rate at which a rotisserie
and are not considered standard.
oven consumes energy (Btu/h or kW), typically reflected
1.5 This test method does not purport to address all of the
during preheat.
safety concerns, if any, associated with its use. It is the
3.1.7 idle energy rate, n—the rate of energy consumed
responsibility of the user of this standard to establish appro-
(Btu/h or kW) by the rotisserie oven while “holding” or
priate safety and health practices and determine the applica-
“idling” the cooking cavity at the thermostat set point.
bility of regulatory limitations prior to use.
3.1.8 holding energy rate, n—the rate of energy consumed
(Btu/h or kW) by the rotisserie oven while keeping cooked
2. Referenced Documents
product warm for display or merchandising purposes.
2.1 ANSI Document:
3.1.9 pilot energy rate, n—average rate of energy consump-
ANSI Standard Z83.11American National Standard for Gas
2 tion (Btu/h) by a rotisserie oven’s continuous pilot (if appli-
Food Service Equipment
cable).
3.1.10 preheat energy, n—amount of energy consumed by
the rotisserie oven while preheating the cooking cavity from
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
ambient room temperature (75 6 5°F) to a calibrated 350°F.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved Oct. 1, 2008. Published February 2009. Originally
approved in 1997. Last previous edition approved in 2003 as F1787–98 (2003).
3
DOI: 10.1520/F1787-98R08. Available from American Society of Heating, Refrigerating, and Air-
2
Available from the International Approval Services, Inc., 8501 E. Pleasant Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Valley Road, Cleveland, OH 44131. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1787 − 98 (2008)
3.1.11 preheat rate, n—average rate (°F/min) at which the 5.2 Preheat energy and time can be useful to food service
rotisserie oven’s cooking cavity is heated from ambient tem- operatorstomanageenergydemandsandtoknowhowquickly
perature (75 6 5°F) to 350°F. the rotisserie oven can be ready for operation.
3.1.12 preheattime,n—timerequiredfortherotisserieoven 5.3 Idle energy rate and pilot energy rate can be used by the
food service operator to estimate energy consumption during
to preheat from ambient room temperature (75 6 5°F) to
350
...

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5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
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5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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, 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.

  • Standard
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off