ASTM F3216-16

Standard Test Method for Performance of Retherm Ovens

SIGNIFICANCE AND USE
5.1 Energy Input Rate—Energy input rate is used to confirm that the retherm oven is operating properly prior to further testing.  
5.2 Preheat Energy Consumption and Time—Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the retherm oven can be ready for operation.  
5.3 Idle Energy Rate—Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.4 Production Capacity—Production capacity information can help an end user to better understand the production capabilities of a retherm 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.  
5.5 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads are being cooked.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of retherm ovens. The food service operator can use this evaluation to select a retherm oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric retherm ovens.  
1.3 The retherm oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (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), and  
1.3.5 Cooking Energy Rate, Production Capacity, Cooking Energy Efficiency (10.7).  
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 test method may involve hazardous materials, operations, and equipment. This test method does not purport to address all of the potential safety problems associated with its use. It is the responsibility of the users of this test method to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to its use.

General Information

• Status: Historical
• Publication Date: 30-Sep-2016
• 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: F3216 − 16
Standard Test Method for
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Performance of Retherm Ovens
This standard is issued under the fixed designation F3216; 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 3. Terminology
1.1 This test method evaluates the energy consumption and 3.1 Definitions:
cooking performance of retherm ovens. The food service 3.1.1 cooking energy effıciency, n—the ratio of the quantity
operator can use this evaluation to select a retherm oven and of energy absorbed by the food product to the quantity of
understand its energy consumption. energyinputtotheovenduringacookingenergyefficiencytest
expressed as a percent.
1.2 This test method is applicable to gas and electric
3.1.2 cooking energy rate, n—the average rate of energy
retherm ovens.
consumption (Btu/h or kW) during the cooking energy effi-
1.3 The retherm oven can be evaluated with respect to the
ciency tests.
following (where applicable):
3.1.3 energy input rate, n—the peak rate at which a retherm
1.3.1 Energy input rate (10.2),
oven consumes energy (Btu/h or kW).
1.3.2 Preheat energy consumption and time (10.3),
1.3.3 Idle energy rate (10.4), 3.1.4 idle energy rate (ready-to-cook condition),n—the
retherm oven’s rate of energy consumption (Btu/h or kW),
1.3.4 Pilot energy rate (if applicable) (10.5), and
1.3.5 Cooking Energy Rate, Production Capacity, Cooking when empty, required to maintain its cavity temperature at the
specifiedthermostatsetpointortootherwisemaintaintheoven
Energy Efficiency (10.7).
in a ready-to-cook condition.
1.4 The values stated in inch-pound units are to be regarded
3.1.5 oven cavity, n—the portion of the retherm oven in
as standard. The SI units given in parentheses are for informa-
which food products are heated.
tion only.
3.1.6 pilot energy rate, n—the rate of energy consumed
1.5 This test method may involve hazardous materials,
(Btu/h) by a retherm oven’s continuous pilot (if applicable).
operations, and equipment. This test method does not purport
to address all of the potential safety problems associated with 3.1.7 preheat energy, n—the amount of energy consumed
itsuse.Itistheresponsibilityoftheusersofthistestmethodto (Btu or kWh), by the retherm oven while preheating its cavity
establish appropriate safety and health practices and deter- from ambient temperature to the specified thermostat set point
mine the applicability of regulatory limitations prior to its use. or while preheating any other component of the oven, for
example an integral heat exchanger, to a ready-to-cook condi-
2. Referenced Documents
tion.
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2.1 ASTM Standards:
3.1.8 preheat time, n—the time (min) required for the
D3588Practice for Calculating Heat Value, Compressibility
rethermovencavitytopreheatfromambienttemperaturetothe
Factor, and Relative Density of Gaseous Fuels
specified thermostat set point or for the retherm oven to
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2.2 ASHRAE Documents:
achieve a ready-to-cook condition.
ASHRAE Handbook of Refrigeration “Thermal Properties
3.1.9 production capacity, n—the maximum rate (lb/h or
of Food,” Chapter 19, Table 3, 2014.
kg/h) at which a retherm oven can bring the specified food
product to a specified “cooked” condition.
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This test method is under the jurisdiction of ASTM Committee F26 on Food
3.1.10 retherm oven, n—an appliance with a closed, heated
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
cavity, designed specifically for low-temperature reheating.
Current edition approved Oct. 1, 2016. Published December 2016. DOI:
3.1.11 uncertainty, n—the measure of systematic and preci-
10.1520/F3216-16.
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sion errors in specified instrumentation or measure of repeat-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For the Annual Book of
ability of a reported test result.
ASTM standards volume information, refer the standard’s Document Summary
page on the ASTM website.
4. Summary of Test Method
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Available from American Society of Heating, Refrigerating, and Air-
4.1 Thermostat Calibration—Accuracy of the retherm oven
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329. thermostat is checked at a setting of 250°F (121°C). This is
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F3216 − 16
accomplished by comparing the oven’s temperature control 6.4 Gas Meter, for measuring the gas consumption of a
setting with the temperature at the center of th
...