ASTM F1817-09
(Test Method)Standard Test Method for Performance of Conveyor Ovens
Standard Test Method for Performance of Conveyor Ovens
SIGNIFICANCE AND USE
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.
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.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
Cooking energy efficiency is 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.
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 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
Relations
Buy Standard
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 − 09 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 3. Terminology
1.1 This test method covers an evaluation of the energy 3.1 Definitions:
consumptionandcookingperformanceofconveyorovens.The
3.1.1 conveyor oven, n—an appliance that carries the food
food service operator can use this evaluation to select a
product on a moving conveyor into and through a heated
conveyor oven and understand its energy consumption.
chamber. The chamber may be heated by gas or electric forced
convection, radiants, or quartz tubes.Top and bottom heat may
1.2 This test method is applicable to gas and electric
be independently controlled.
conveyor ovens.
3.1.2 cooking energy effıciency, n—quantity of energy im-
1.3 The conveyor oven can be evaluated with respect to the
parted to the specified food product, expressed as a percentage
following (where applicable):
of energy consumed by the conveyor oven during the cooking
1.3.1 Energy input rate and thermostat calibration (see
event.
10.2),
1.3.2 Preheat energy consumption and time (see 10.3), 3.1.3 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the cooking energy efficiency
1.3.3 Idle energy rate (see 10.4),
tests. Refers to all loading scenarios (heavy, medium, light).
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency and production capacity
3.1.4 energy input rate, n—peak rate at which a conveyor
(see 10.6).
oven consumes energy (Btu/h or kW).
1.4 The values stated in inch-pound units are to be regarded
3.1.5 idle energy rate, n—the conveyor oven’s rate of
as standard. No other units of measurement are included in this
energy consumption (kW or Btu/h), when empty, required to
standard.
maintain its cavity temperature at the specified thermostat set
point.
1.5 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
3.1.6 oven cavity, n—that portion of the conveyor oven in
responsibility of the user of this standard to establish appro-
which food products are heated or cooked.
priate safety and health practices and determine the applica-
3.1.7 pilot energy rate, n—rate of energy consumption
bility of regulatory limitations prior to use.
(Btu/h) by a conveyor oven’s continuous pilot (if applicable).
3.1.8 preheat energy, n—amount of energy consumed (Btu
2. Referenced Documents
or kWh), by the conveyor oven while preheating its cavity
2.1 ASHRAE Documents:
from ambient temperature to the specified thermostat set point.
ASHRAE Handbook of Fundamentals, “Thermal and Re-
3.1.9 preheattime,n—time (min.) required for the conveyor
lated Properties of Food and Food Materials,” Chapter 30,
oven cavity to preheat from ambient temperature to the
2
Table 1, 1989
specified thermostat set point.
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
2
of Experimental Data 3.1.10 production capacity, n—maximum rate (lb/h) at
which a conveyor oven can bring the specified food product to
a specified “cooked” condition.
1
3.1.11 production rate, n—rate (lb/h) at which a conveyor
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
oven brings the specified food product to a specified“ cooked”
Productivity and Energy Protocol.
condition. Does not necessarily refer to maximum rate. Pro-
Current edition approved Oct. 1, 2009. Published November 2009. Originally
duction rate varies with the amount of food being cooked.
approved in 1997. Last previous edition approved in 2003 as F1817 – 97 (2003).
DOI: 10.1520/F1817-09.
3.1.12 uncertainty, n—measure of systematic and precision
2
Available from American Society of Heating, Refrigerating, and Air-
errors in specified instrumentation or measure of repeatability
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329. of a reported test result.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1817 − 09
4. Summary of Test Method 6.4 ConvectionDryingOven,with temperature controlled at
220 6 5°F, to be used to determine moisture content of pizza
4.1 Accuracy of the conveyor oven thermostat is checked at
crust, pizza sauce and pizza cheese.
a setting of 475°F and the thermostat is adjusted as necessary.
6.5 Gas Meter, for me
...
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.
An American National Standard
Designation:F1817–97(Reapproved 2003) Designation:F1817–09
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).
1.4The values stated in inch-pound units are to be regarded as the standard.
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 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.
2. Referenced Documents
2.1 ASHRAE Documents:
ASHRAE Handbook of Fundamentals, “Thermal and Related Properties of Food and Food Materials,” Chapter 30, Table 1,
2
1989
2
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 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, or quartz tubes. Top and bottom heat may be
independently controlled.
3.1.2 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.
3.1.3 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).
3.1.4 energy input rate, n—peak rate at which a conveyor oven consumes energy (Btu/h or kW).
3.1.5 idle energy rate, n—the conveyor oven’s rate of energy consumption (kW or Btu/h), when empty, required to maintain
its cavity temperature at the specified thermostat set point.
3.1.6 oven cavity, n—that portion of the conveyor oven in which food products are heated or cooked.
3.1.7 pilot energy rate, n—rate of energy consumption (Btu/h) by a conveyor oven’s continuous pilot (if applicable).
3.1.8 preheat energy, n—amount of energy consumed (Btu or kWh), by the conveyor oven while preheating its cavity from
ambient temperature to the specified thermostat set point.
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved Sept. 10, 2003. Published September 2003. Originally approved in 1997. Last previous edition approved in 1997 as F1817–97. DOI:
10.1520/F1817-97R03.
Current edition approved Oct. 1, 2009. Published November 2009. Originally approved in 1997. Last previous edition approved in 2003 as F1817 – 97 (2003). DOI:
10.1520/F1817-09.
2
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1
---------------------- Page: 1 ----------------------
F1817–09
3.1.9 preheat time, n—time (min.) required for the conveyor oven cavity to preheat from ambient temperature to the specified
thermostat set point.
3.1.10 production capacity, n—maximum rate (lb/h) at which a conveyor oven can bring the specified food product to a
specified “cooked” condition.
3.1.11 production rate, n—rate (lb/h) at which a conveyor oven brings the specified food product to a specified“ cooked”
condition. Does not necessar
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.