ASTM F2093-18

Standard Test Method for Performance of Rack Ovens

SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.  
5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.  
5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.  
5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.  
5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.  
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.  
1.3 The rack oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Thermostat calibration (10.3),  
1.3.3 Preheat energy and time (10.4),  
1.3.4 Idle energy rate (10.5),  
1.3.5 Pilot energy rate, if applicable (10.6),  
1.3.6 White sheet cake browning (10.7), and  
1.3.7 Steam performance (10.8), and  
1.3.8 Baking energy efficiency and production capacity (10.9).  
1.4 The values stated in inch-pound units are to be regarded as 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: 28-Feb-2018
• 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: F2093 − 18 An American National Standard
Standard Test Method for
1
Performance of Rack Ovens
This standard is issued under the fixed designation F2093; 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 2. Referenced Documents
2
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
D3588 Practice for Calculating Heat Value, Compressibility
baking performance of rack ovens. The food service operator
Factor, and Relative Density of Gaseous Fuels
can use this evaluation to select a rack oven and understand its
F1496 Test Method for Performance of Convection Ovens
energy performance.
3
2.2 ANSI Document:
1.2 This test method is applicable to thermostatically
ANSI Z83.11 American National Standard for Gas Food
controlled, gas and electric rack ovens.
Service Equipment
4
1.3 The rack oven can be evaluated with respect to the
2.3 ASHRAE Documents:
following (where applicable): ASHRAE Fundamentals 1997
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3.1 Energy input rate (10.2),
of Experimental Data
1.3.2 Thermostat calibration (10.3),
1.3.3 Preheat energy and time (10.4),
3. Terminology
1.3.4 Idle energy rate (10.5),
3.1 Definitions of Terms Specific to This Standard:
1.3.5 Pilot energy rate, if applicable (10.6),
3.1.1 bake time, n—time required to bake the frozen pies
1.3.6 White sheet cake browning (10.7), and
specified in 7.3.
1.3.7 Steam performance (10.8), and
3.1.2 baking cavity, n—that portion of the appliance in
1.3.8 Baking energy efficiency and production capacity
which food products are heated or cooked.
(10.9).
3.1.3 baking energy, n—energy consumed by the rack oven
as it is used to bake frozen pies under full-load conditions.
1.4 The values stated in inch-pound units are to be regarded
as standard.
3.1.4 baking energy effıciency, n—quantity of energy im-
parted to the pies, expressed as a percentage of energy
1.5 This test method may involve hazardous materials,
consumed by the rack oven during the baking event.
operations, and equipment. This standard does not purport to
3.1.5 baking energy rate, n—average rate of energy con-
address all of the safety concerns, if any, associated with its
sumption (Btu/h or kW) during the baking energy efficiency
use. It is the responsibility of the user of this standard to
tests.
establish appropriate safety, health, and environmental prac-
tices and determine the applicability of regulatory limitations
3.1.6 duty cycle, n—defined as percent (%) of burner time
prior to use.
on divided by a complete on/off cycle during idle energy mode
1.6 This international standard was developed in accor-
at 400°F.
dance with internationally recognized principles on standard-
3.1.7 idle energy rate, n—the rate of energy consumed
ization established in the Decision on Principles for the
(Btu/h or kW) by the rack oven while “holding” or “idling” the
Development of International Standards, Guides and Recom-
baking cavity at the thermostat set point.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
1
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
3
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036, http://www.ansi.org.
4
Current edition approved March 1, 2018. Published April 2018. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2001. Last previous edition approved in 2011 as F2093 – 11. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F2093-18. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2093 − 18
3.1.8 measured energy input rate, n—peak rate at which a and 30 cakes in a double-rack oven, for example) to assess the
rack oven consumes energy (Btu/h or kW), typically reflected browning uniformity of the oven.
during preheat.
4.7 The rack oven’s steam performance is characterized by
3.1.9 mini-rack oven, n—an appliance that bakes by forcing assessing the amount of steam produced on repeated bake
air within a cl
...

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: F2093 − 11 F2093 − 18 An American National Standard
Standard Test Method for
1
Performance of Rack Ovens
This standard is issued under the fixed designation F2093; 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 evaluates the energy consumption and baking performance of rack ovens. The food service operator can
use this evaluation to select a rack oven and understand its energy performance.
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.
1.3 The rack oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Thermostat calibration (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate, if applicable (10.6),
1.3.6 White sheet cake browning (10.7), and
1.3.7 Steam performance (10.8), and
1.3.8 Baking energy efficiency and production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as 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
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1496 Test Method for Performance of Convection Ovens
3
2.2 ANSI Document:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 ASHRAE Documents:
ASHRAE Fundamentals 1997
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 bake time, n—time required to bake the frozen pies specified in 7.3.
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 June 1, 2011March 1, 2018. Published July 2011April 2018. Originally approved in 2001. Last previous edition approved in 20062011 as
F2093 – 06.F2093 – 11. DOI: 10.1520/F2093-11.10.1520/F2093-18.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2093 − 18
3.1.2 baking cavity, n—that portion of the appliance in which food products are heated or cooked.
3.1.3 baking energy, n—energy consumed by the rack oven as it is used to bake frozen pies under full-load conditions.
3.1.4 baking energy effıciency, n—quantity of energy imparted to the pies, expressed as a percentage of energy consumed by the
rack oven during the baking event.
3.1.5 baking energy rate, n—average rate of energy consumption (Btu/h or kW) during the baking energy efficiency tests.
3.1.6 duty cycle, n—defined as percent (%) of burner time on divided by a complete on/off cycle during idle energy mode at
400°F.
3.1.7 idle energy rate, n—the rate of energy consumed (Btu/h or kW) by the rack oven while “holding” or “idling” the baking
cavity at the thermostat set point.
3.1.8 measured energy input rate, n—peak rate at which a rack oven consumes ener
...