ASTM F2093-01e1

Standard Test Method for Performance of Rack Ovens

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 Oven main cavity vent performance (10.7),
1.3.7 White sheet cake browning (10.8), and
1.3.8 Baking uniformity and bread production capacity (10.9),
1.3.9 Steam performance (10.9), and
1.3.10 Baking energy efficiency and production capacity (10.10).
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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 09-Apr-2001
• 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

• Replaces: ASTM F2093-01 - Standard Test Method for Performance of Rack Ovens
• Effective Date: 10-Apr-2001
• Replaced By: ASTM F2093-06 - Standard Test Method for Performance of Rack Ovens
• Effective Date: 01-Oct-2006
• 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-Apr-2001
• Referred By: ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 10-Apr-2001
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Apr-2001
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Apr-2001
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Apr-2001

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
e1
Designation:F2093–01
Standard Test Method for
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Performance of Rack Ovens
This standard is issued under the fixed designation F 2093; 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 (e) indicates an editorial change since the last revision or reapproval.
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e NOTE—Sections 2.2 and 9.8 were editorially corrected in February 2005.
1. Scope ity Factor, and Relative Density (Specific Gravity) of
Gaseous Fuels
1.1 This test method evaluates the energy consumption and
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2.2 ANSI Documents:
baking performance of rack ovens. The food service operator
ANSI Z83.11 American National Standard for Gas Food
can use this evaluation to select a rack oven and understand its
Service Equipment
energy performance.
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2.3 ASHRAE Documents:
1.2 This test method is applicable to thermostatically con-
ASHRAE Fundamentals 1997
trolled, gas and electric rack ovens.
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3 The rack oven can be evaluated with respect to the
of Experimental Data
following (where applicable):
1.3.1 Energy input rate (10.2),
3. Terminology
1.3.2 Thermostat calibration (10.3),
3.1 Definitions of Terms Specific to This Standard:
1.3.3 Preheat energy and time (10.4),
3.1.1 bake time, n—time required to bake the frozen berry
1.3.4 Idle energy rate (10.5),
pies specified 7.3 to an internal temperature of 185 6 5°F
1.3.5 Pilot energy rate, if applicable (10.6),
during a baking energy efficiency test.
1.3.6 Oven main cavity vent performance (10.7),
3.1.2 baking cavity, n—that portion of the appliance in
1.3.7 White sheet cake browning (10.8), and
which food products are heated or cooked.
1.3.8 Baking uniformity and bread production capacity
3.1.3 baking energy, n—energy consumed by the rack oven
(10.9),
as it is used to bake frozen berry pies under heavy- medium-,
1.3.9 Steam performance (10.9), and
and light-load conditions.
1.3.10 Baking energy efficiency and production capacity
3.1.4 baking energy effıciency, n—quantity of energy im-
(10.10).
parted to the pies, expressed as a percentage of energy
1.4 The values stated in inch-pound units are to be regarded
consumed by the rack oven during the baking event.
as standard.
3.1.5 baking energy rate, n—average rate of energy con-
1.5 This test method may involve hazardous materials,
sumption (Btu/h or kW) during the baking energy efficiency
operations, and equipment. This standard does not purport to
tests.
address all of the safety concerns, if any, associated with its
3.1.6 idle energy rate, n—the rate of energy consumed
use. It is the responsibility of the user of this standard to
(Btu/h or kW) by the rack oven while “holding” or “idling” the
establish appropriate safety and health practices and deter-
baking cavity at the thermostat set point.
mine the applicability of regulatory limitations prior to use.
3.1.7 measured energy input rate, n—peak rate at which a
2. Referenced Documents rack oven consumes energy (Btu/h or kW), typically reflected
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during preheat.
2.1 ASTM Standards:
3.1.8 nameplate energy input rate, n—the maximum or
D 3588 Practice for Calculating Heat Value, Compressibil-
peak rate at which an appliance consumes energy as rated by
the manufacturer and specified on the nameplate.
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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.
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Current edition approved April 10, 2001. Published September 2001. Available from American National Standards Institute, 25 W. 43rd St., 4th
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or Floor, New York, NY 10036
4
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F2093–01
3.1.9 pilot energy rate, n—average rate of energy consump- 4.3 The amount of energy and time required to preheat the
tion (Btu/h) by a rack oven’s continuous pilot (if applicable). rackovento375°Fand450°Faredetermined.Thesteam-ready
3.1.10 preheat energy, n—amount of energy consumed by preheat time is also determined at a calibrated 450°F setting,
the rack oven while preheating the baking cavity from ambient based on the temperature of the steam generation unit.
room temperature (75
...