ASTM F1496-99(2005)
(Test Method)Standard Test Method for Performance of Convection Ovens
Standard Test Method for Performance of Convection Ovens
SCOPE
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens designed specifically to cook only one food product (for example, specialty ovens).
1.3 This test method is intended to be applied to convection ovens operated close to rated input in the dry heating mode, with the circulating fan operating at its maximum speed and without any injection of moisture into the oven cavity.
1.4 The oven's energy consumption and cooking performance are evaluated in the test method specifically with respect to the following:
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7), and
1.4.7 White sheet cake browning (10.8).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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.
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An American National Standard
Designation:F1496–99(Reapproved 2005)
Standard Test Method for
Performance of Convection Ovens
This standard is issued under the fixed designation F1496; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
1.1 This test method covers the energy consumption and 2.1 ASTM Standards:
cooking performance evaluation of convection ovens. The D3588 Practice for Calculating Heat Value, Compressibil-
results of applying it can be used by the food service operator ity Factor, and Relative Density of Gaseous Fuels
to select a convection oven and to understand its energy 2.2 ASHRAE Documents:
consumption. 1989 ASHRAE Handbook of Fundamentals, Chapter 6,
1.2 This test method applies to general purpose, full-size, Table 2—Thermodynamic Properties of Water at Satura-
and half-size convection ovens used primarily for baking food tion
products. It is not applicable to ovens used primarily for slow ASHRAE Guideline 2-1986 (RA90) “EngineeringAnalysis
cooking and holding food product, to large roll-in rack-type of Experimental Data”
ovens, or to ovens designed specifically to cook only one food
3. Terminology
product (for example, specialty ovens).
3.1 Definitions:
1.3 This test method is intended to be applied to convection
ovens operated close to rated input in the dry heating mode, 3.1.1 average preheat rate—rate (°F/min) at which cavity
temperature is heated from ambient temperature to the oven’s
with the circulating fan operating at its maximum speed and
without any injection of moisture into the oven cavity. thermostat set point.
3.1.2 convection oven—an appliance for cooking food by
1.4 The oven’s energy consumption and cooking perfor-
mance are evaluated in this test method specifically with forcing hot air over the surface of the food using a fan in a
closed cavity.
respect to the following:
1.4.1 Thermostat calibration (10.2), 3.1.3 cook time—time required to cook potatoes during a
cooking energy efficiency test.
1.4.2 Energyinputrateandpreheatenergyconsumptionand
3.1.4 cooking energy—energy consumed (kBtu or kWh) by
time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4), the oven as it cooks potatoes during heavy-, medium-, or
light-load cooking energy efficiency tests.
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity 3.1.5 cooking energy effıciency—the ratio of the quantity of
energy absorbed by the food product to the quantity of energy
(10.6),
1.4.6 Cooking uniformity (10.7), and input to the oven during a cooking energy efficiency test
expressed as a percent.
1.4.7 White sheet cake browning (10.8).
1.5 The values stated in inch-pound units are to be regarded 3.1.6 cooking energy rate—average rate of the oven’s
energy consumption (kBtu/h or kW) during a cooking energy
as the standard. The values given in parentheses are for
information only. efficiency test.
3.1.7 fan and control energy rate—the rate of energy
1.6 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the consumption (kW and kBtu/h) by an oven’s controls and fan
motor.
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
This test method is under the jurisdiction of ASTM Committee F26 on Food Standards volume information, refer to the standard’s Document Summary page on
Service Equipment and is the direct responsibility of Subcommittee F26.06 on the ASTM website.
Productivity and Energy Protocol. Available from American Society of Heating, Refrigerating, and Air-
Current edition approved Oct. 1, 2005. Published October 2005. Originally Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
approved in 1993. Last previous edition approved in 1999 as F1496–99. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1496–99 (2005)
3.1.8 heavy load—load (lb) during a cooking energy effi- further testing ceases until the appliance can be made to
ciency test consisting of approximately 14.5 lb (6.6 kg) of operate within this specification. For gas ovens, the pilot
potatoes on each of five sheet pans spaced evenly in a full-size energy rate and the fan and control energy rate are also
oven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-size determined.
oven). 4.4 Idle Energy Rate—The idle energy rate (kBtu/h or kW)
3.1.9 idle energy rate—oven’s rate of energy consumption is determined with the oven set to maintain 350 6 5°F (177 6
(kBtu/horkW),whenempty,tomaintainitscavitytemperature 2.8°C).
at the thermostat set point. 4.5 Cooking Energy Effıciency and Production Capacity—
3.1.10 light load—load (lb) during a cooking energy effi- The cooking energy efficiency and production rate are deter-
ciency test consisting of approximately 14.5 lb (6.6 kg) of mined during light-, medium-, and heavy-load cooking tests.
potatoes on a single pan placed on the center rack of the oven 4.6 Cooking Uniformity—The uniformity of heating within
(7.25 lb (3.29 kg) of potatoes in a half-size oven). the oven’s cavity is determined and reported based on the
3.1.11 measured energy input rate—peak rate (kBtu/h or averagetemperatureoneachrackduringcookingtests(pansof
kW) at which an oven will consume energy, measured during ice simulating pans of frozen food).
aperiod(typically,itspreheatperiod)whenitisknownthatthe 4.7 White Sheet Cake Browning—Theuniformityofbrown-
oven is operating at full input, including the fan at high speed. ing from rack to rack is documented using white sheet cakes.
3.1.12 medium load—load (lb) during a cooking energy
5. Significance and Use
efficiency test consisting of approximately 14.5 lb (6.6 kg) of
5.1 Thermostat Calibration—This test is conducted to en-
potatoesoneachofthreesheetpansspacedevenlyinafull-size
sure that all test results are determined at the same bulk oven
oven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-size
cavity air temperature.
oven).
5.1.1 The results of the following tests can be used by an
3.1.13 pilot energy rate—rate of energy consumption
operator to select a convection oven based on its energy
(kBtu/h) by a gas oven’s standing pilot during non-cooking
consumption performance or its cooking performance. Also,
periods, if applicable.
the results allow an operator to understand an oven’s energy
3.1.14 preheat energy—amount of energy consumed (kBtu
consumption.
or kWh) by the oven while preheating its cavity from ambient
5.2 Energy Input Rate—This test is used to confirm the test
temperature to the oven’s thermostat set point.
oven’s rated input and to ensure its proper operation during all
3.1.15 preheat time—time (min) required for the oven
testing.
cavity to preheat from ambient temperature to the thermostat
5.3 Fan and Control Energy Rate—Information from this
set point.
test can be used to estimate the cost of electricity required to
3.1.16 production capacity—maximum rate of food cooked
operate a gas oven. This cost can be added to the cost of gas
(lb/h) in an oven based on cooking potatoes during heavy-load
consumed to estimate the total cost of energy necessary to
cooking energy efficiency tests.
operate the oven.
3.1.17 production rate—rate of food cooked (lb/h) in an
5.4 Pilot Energy Rate—This test provides a measure of a
oven based on cooking potatoes during cooking energy effi-
gas oven’s energy consumption rate during periods when its
ciency tests.
burner is not on.
3.1.18 test method—a definitive procedure for the identifi-
5.5 Preheat Energy Consumption and Time—This test pro-
cation, measurement, and evaluation of one or more qualities,
vides a measure of time and energy required to preheat the
characteristics, or properties of a material, product, system, or
oven cavity from ambient temperature to the thermostat set
service that produces a test result.
point temperature.
3.1.19 uncertainty—a measure of the combination of the
5.6 Idle Energy Rate—This test provides a measure of an
bias and precision error in specified instrumentation or the
empty oven’s energy consumption at a typical cooking tem-
measure of the repeatability of a reported test result.
perature setting. It also provides an indicator of the combined
4. Summary of Test Methods
effectivenessofcomponentsoftheoven’sdesign(forexample,
4.1 Thermostat Calibration—The accuracy of the oven insulation, door seals, and combustion efficiency) that influ-
thermostatischeckedat350°F(177°C),thesetpointforallbut ence its energy consumption.
the browning test, which is 300°F (149°C). This is accom- 5.7 Cooking Energy Effıciency—This test provides a mea-
plished by comparing the oven’s temperature control setting sure of the oven’s energy efficiency while light, medium, and
with the temperature at the center of the oven’s cavity. If heavy loads are being cooked.
necessary, the control is adjusted so that the maximum differ- 5.8 Production Capacity—This test provides information
ence between its reading and the temperature at the center of that allows an operator to select an oven that matches food
the cavity is no more than 65°F (62.8°C). output requirements.
4.2 Preheat Energy Consumption and Time—The time and 5.9 Cooking Uniformity—This test provides information
energyrequiredtopreheattheovenfromroomtemperature(75 regarding the oven’s ability to cook food at the same rate
6 5°F) to 340°F is determined. throughout the oven’s cavity.
4.3 Energy Input Rate—The input rate of the oven is 5.10 White Sheet Cake Browning—This test provides infor-
determined to check whether the oven is operating properly. If mationregardingtheoven’sabilitytobrownwhitesheetcakes
the measured input rate is not within 5% of the rated input, all uniformly through its cavity.
F1496–99 (2005)
6. Apparatus with a nominal weight between 4.5 and 4.75 lb per unit, shall
be obtained from a food distributor. The frozen macaroni and
6.1 Watt-Hour Meter, for measuring the electrical energy
cheese shall have an initial moisture content of 68 62%,by
consumption of an oven or oven fan motor/controls, having a
weight. The moisture content shall be verified using the
resolution of at least 10 Wh and a maximum uncertainty no
procedure in Annex A2.
greater than 1.5% of the measured value for any demand
greater than 100 W. For any demand equal to or less than 100
NOTE 1—Stouffer’sTraditionalmacaroniandcheesehasbeenshownto
W, the meter shall have a resolution of at least 1 Wh and a
be an acceptable product for testing by PG&E.
maximum uncertainty no greater than 10%.
7.3 Aluminum Sheet Pans—Aminimum of five of each size
6.2 Gas Meter, for measuring the gas consumption of an
is needed for cooking energy efficiency and browning tests.
oven, which shall be a positive displacement type with a
Sizes required: 18 by 26 by 1 in. (457 by 660 by 25 mm) for
resolution of at least 0.01 ft and a maximum uncertainty no
full-size ovens and 18 by 13 by 1 in. (457 by 330 by 25 mm)
greaterthan1%ofthemeasuredvalueforanydemandgreater
for half-size ovens.
than 2.2 ft /h. If the meter is used for measuring the gas
7.4 Mixer, commercial, for mixing cake batter (browning
consumedbythepilotlight,itshallhavearesolutionofatleast
3 test).
0.01 ft and a maximum uncertainty no greater than 2% of the
7.5 CakeMix,PillsburyDeluxeWhite,5lb(2.3kg)perbox.
measured value.
A minimum of 20 lb (9.1 kg) is required for full-size oven
6.3 Temperature Readout Device, connected to bare-
browning tests and a minimum of 10 lb (4.5 kg) is required for
junction, thermocouple probes, with a range from 0 to 450°F
half-size oven browning tests.
(−17.8 to 232°C), a resolution of 0.1°F (0.06°C), and an
7.6 Paper Baking Liners, to line sheet pans for browning
uncertaintyof 61.0°F(60.6°C),usedtomeasurethetempera-
tests.
ture of air (ambient and cavity), potatoes, and ice/water
mixture. The device readout shall be capable of displaying
8. Sampling, Test Units
required average temperature(s) during cooking energy effi-
ciency and cooking uniformity tests (minimum of 20 thermo-
8.1 Oven—A representative production model shall be se-
couples needed). lected for performance testing.
6.4 Counter Scale, with a capacity of 20.0 lb (9.1 kg), a
resolutionof0.01lb(0.005kg),andanuncertaintyof 60.01lb
9. Preparation of Apparatus
(0.005 kg) to measure the weight of potatoes for the cooking
9.1 Install the appliance according to the manufacturer’s
energy efficiency tests, water for the cooking uniformity tests,
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
and cake batter for the browning test.
mountedagainstthewall,withtheloweredgeofthehood6ft,
6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall
6 in. (1.98 m) from the floor. Position the oven with the front
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
edge of the oven door inset 6 in. (152 mm) from the vertical
from the floor, with the capacity to operate at a nominal
plane of the front edge of the hood, at the manufacturer’s
exhaust ventilation rate of 300 cfm per linear foot of active
recommended working height. The length of the exhaust hood
hood length. This hood shall extend a minimum of 6 in. (152
andactivefilterareashallextendaminimumof6in.(152mm)
mm) past both sides of the cooking appliance and shall not
past both sides of the oven. In addition, both sides of the oven
incorporate side curtains or partitions. Makeup air shall be
shall be a minimum of 3 ft (0.9 m) from any side wall, side
delivered through face registers or from the space, or both.
partition, or other appliance. The exhaust ventilation rate shall
6.6 Stopwatch, for measuring time to the nearest 1 s.
be based on 300 cfm per linear ft of hood length (for example,
6.7 Gas Temperature Probe, for measuring the temperature
a 3-ft (0.9-m) wide oven shall be ventilated, at a minimum, by
of natural gas supplied to an oven with a range from 50 to
a hood 4 by 4 ft (1.2 by 1.2 m), with a nominal air flow rate of
100°F (10 to 37.8°C), resolution of 1.0°F (0.6°C), and uncer-
1200 cfm. The application of a longer hood is acceptable,
tainty of 61.0°F (60.6°C).
providedtheventilationrateismaintainedat300cfmperlinear
6.8 Gas Pressure Gage, for measuring the pressure of
foot over the entire length of th
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