ASTM F1639-95(2001)
(Test Method)Standard Test Method for Performance of Combination Ovens
Standard Test Method for Performance of Combination Ovens
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric combination ovens that are operated in the combination mode. For evaluation of a combination oven operated in either convection oven mode or steam cooker mode, apply either Test Method F1484 or Test Method F1496.
1.3 The combination oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate and thermostat calibration (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).
1.3.5 Cooking energy efficiency, cooking-load energy efficiency, and production capacity (10.6).
1.3.6 Water consumption (10.6).
1.3.7 Condensate temperature (10.6).
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 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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AnAmerican National Standard
Designation:F1639–95 (Reapproved 2001)
Standard Test Method for
Performance of Combination Ovens
This standard is issued under the fixed designation F1639; 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 2.2 ASHRAE Documents:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.1 This test method covers the evaluation of the energy
of Experimental Data
consumption and cooking performance of combination ovens.
ASHRAE Guideline 2-1986 (RA90) Thermal and Related
The food service operator can use this evaluation to select a
Properties of Food and Food Materials
combination oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric
3. Terminology
combination ovens that are operated in the combination mode.
3.1 Definitions:
For evaluation of a combination oven operated in either
3.1.1 combination oven, n—a device that combines the
convectionovenmodeorsteamcookermode,applyeitherTest
function of hot air convection or saturated and superheated
Method F1484 or Test Method F1496.
steam heating, or both, to perform steaming, baking, roasting,
1.3 The combination oven can be evaluated with respect to
rethermalizing, and proofing of various food products. In
the following (where applicable):
general,thetermcombinationovenisusedtodescribethistype
1.3.1 Energy input rate and thermostat calibration (10.2).
ofequipment,whichisselfcontained.Thecombinationovenis
1.3.2 Preheat energy consumption and time (10.3).
also referred to as a combination oven/steamer.
1.3.3 Idle energy rate (10.4).
3.1.2 condensate, n—a mixture of condensed steam and
1.3.4 Pilot energy rate (if applicable) (10.5).
cooling water, exiting the combination oven and directed to a
1.3.5 Cooking energy efficiency, cooking-load energy effi-
drain.
ciency, and production capacity (10.6).
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3.6 Water consumption (10.6).
parted to the specified food product, expressed as a percentage
1.3.7 Condensate temperature (10.6).
of energy consumed by the combination oven during the
1.4 The values stated in inch-pound units are to be regarded
cooking event.
as standard. The SI units given in parentheses are for informa-
3.1.4 cooking-load energy effıciency, n—quantity of energy
tion only.
imparted to the specified food product and the pot or pan
1.5 This standard does not purport to address all of the
containing the food product, expressed as a percentage of
safety concerns, if any, associated with its use. It is the
energy consumed by the combination oven during the cooking
responsibility of the user of this standard to establish appro-
event.
priate safety and health practices and determine the applica-
3.1.5 cooking energy rate, n—average rate of energy con-
bility of regulatory limitations prior to use.
sumption (Btu/h or kW) during the cooking energy efficiency
2. Referenced Documents tests. Refers to all loading scenarios (heavy, medium, light).
3.1.6 energy input rate, n—peak rate at which a combina-
2.1 ASTM Standards:
2 tion oven consumes energy (Btu/h or kW).
F1484 Test Method for Performance of Steam Cookers
3.1.7 idle energy rate, n—the combination oven’s rate of
F1495 Specification for Ovens, Combination, Electric
energy consumption (kW or Btu/h), when empty, required to
F1496 TestMethodforPerformanceofConvectionOvens
maintain its cavity temperature at the specified thermostat set
point.
3.1.8 oven cavity, n—that portion of the combination oven
in which food products are heated or cooked.
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. See the ASHRAE Handbook of Fundamentals, available from the American
Current edition approved Sept. 10, 1995. Published November 1995. SocietyofHeating,Refrigeration,andAirConditioningEngineers,Inc.,1791Tullie
Annual Book of ASTM Standards, Vol 15.07. Circle, NE, Atlanta, GA 30329.
Copyright ©ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA19428-2959, United States.
F1639
3.1.9 pilot energy rate, n—rate of energy consumption 5.7 Condensatetemperaturemeasurementisusefultoverify
(Btu/h) by a combination oven’s continuous pilot (if appli- that the condensate temperature does not violate applicable
cable). building codes.
3.1.10 preheat energy, n—amountofenergyconsumed(Btu
or kWh), by the combination oven while preheating its cavity
6. Apparatus
from ambient temperature to the specified thermostat set point.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.11 preheat time, n—time (in min) required for the
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
combination oven cavity to preheat from ambient temperature
6.2 Barometer, for measuring absolute atmospheric pres-
to the specified thermostat set point.
sure,tobeusedforadjustmentofmeasurednaturalgasvolume
3.1.12 production capacity, n—maximum rate (lb/h) at
tostandardconditions,havingaresolutionof0.2in.Hgandan
whichacombinationovencanbringthespecifiedfoodproduct
uncertainty of 0.2 in. Hg.
to a specified“ cooked” condition.
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
3.1.13 production rate, n—rate (lb/h) at which a combina-
theloweredgeofthehood6ft6in.fromthefloorandwiththe
tion oven brings the specified food product to a specified“
capacitytooperateatanominalexhaustventilationrateof300
cooked” condition. Does not necessarily refer to maximum
cfm per linear foot of active hood length. This hood shall
rate. Production rate varies with the amount of food being
extend a minimum of 6 in. past both sides and the front of the
cooked.
cooking appliance and shall not incorporate side curtains or
3.1.14 uncertainty, n—measure of systematic and precision
partitions.
errors in specified instrumentation or measure of repeatability
6.4 Flowmeter, for measuring total water consumption of
of a reported test result.
the appliance, having a resolution of 0.01 gal and an uncer-
tainty of 0.01 gal at a flow rate as low as 0.2 gpm.
4. Summary of Test Method
6.5 Gas Meter, for measuring the gas consumption of a
4.1 Accuracy of the combination oven thermostat is combination oven, shall be a positive displacement type with a
checked at a setting of 350°F and the thermostat is adjusted as resolution of at least 0.01 ft and a maximum uncertainty no
necessary. greaterthan1%ofthemeasuredvalueforanydemandgreater
4.2 Energy input rate is determined to confirm that the than 2.2 ft /h. If the meter is used for measuring the gas
combination oven is operating within 5% of the nameplate consumed by the pilot lights, it shall have a resolution of at
energy input rate. For gas combination oven, the pilot energy least 0.01 ft and a maximum uncertainty no greater than 2%
rate and the fan and control energy rates are also determined. of the measured value.
4.3 Preheat energy and time are determined. 6.6 Pressure Gage, for monitoring natural gas pressure,
4.4 Idle energy rate is determined at a thermostat setting of having a range from 0 to 10 in. H O, a resolution of 0.5 in.
350°F. H O, and a maximum uncertainty of 1% of the measured
value.
4.5 Cooking energy efficiency, cooking-load energy effi-
ciency and production rate are determined during light-, 6.7 Stopwatch, with a 1-s resolution.
medium-, and heavy-load cooking tests using chicken breasts 6.8 Temperature Sensor,formeasuringnaturalgastempera-
as a food product. ture in the range from 50 to 100°F with an uncertainty of 6
1°F.
5. Significance and Use 6.9 Thermocouple Probes, with a range from 0 to 450°F,
with a resolution of 0.2°F, and an uncertainty of 0.5°F, for
5.1 The energy input rate test and thermostat calibration are
measuring temperature of combination oven cavity, chicken
usedtoconfirmthatthecombinationovenisoperatingproperly
breasts, and condensate. Calibrated Type T thermocouples (24
prior to further testing and to ensure that all test results are
GA.) are recommended.
determined at the same temperature.
6.10 Watt-hour Meter, for measuring the electrical energy
5.2 Preheat energy and time can be useful to food service
consumption of a combination oven, having a resolution of at
operators to manage power demands and to know how quickly
least 10Wh and a maximum uncertainty no greater than 1.5%
the combination oven can be ready for operation.
of the measured value for any demand greater than 100W. For
5.3 Idle energy rate and pilot energy rate can be used to
any demand less than 100 W, the meter shall have a resolution
estimate energy consumption during noncooking periods.
of at least 10 Wh and a maximum uncertainty no greater than
5.4 Cooking energy efficiency is a precise indicator of
10%.
combination oven energy performance under various loading
conditions. This information enables the food service operator
7. Reagents and Materials
to consider energy performance when selecting a combination
oven. 7.1 Water, shall have a maximum hardness of three grains
per gallon. Distilled water may be used.
5.5 Production capacity can be used by food service opera-
tors to choose a combination oven that matches their food 7.2 Chicken Breasts, shall be 5-oz frozen, boneless, skin-
output requirements. less,butterflycut,chickenbreasts(wholemeat,notfabricated).
5.6 Water consumption characterization is useful for esti- 7.3 Aluminum Sheet Pans, 18 by 26 by 1 in. for a full-size
mating water and sewage costs associated with combination combination oven and 18 by 13 by 1 in. for a half-size
oven operation. combination oven.
F1639
accepted laboratory procedures is the preferred method for determining
8. Sampling, Test Units
the higher heating value of gas supplied to the combination oven under
8.1 Combination Oven/Steamer—Select a representative
test. It is recommended that all testing be performed with gas having a
production model for performance testing. 3
higher heating value of 1000 to 1075 Btu/ft .
9. Preparation of Apparatus
10.1.2 For gas combination ovens, add electric energy
consumption to gas energy for all tests, with the exception of
9.1 Install the appliance according to the manufacturer’s
the energy input rate test (see 10.3).
instructions under a canopy exhaust hood. Position the combi-
10.1.3 For electric combination ovens, record the following
nation oven so that a minimum of 6 in. is maintained between
the edge of the hood and the vertical plane of the front and for each test run:
sides of the appliance. In addition, both sides of the combina- 10.1.3.1 Voltage while elements are energized, and
tion oven shall be a minimum of 3 ft from any side wall, side
10.1.3.2 Energy input rate during or immediately prior to
partition, or other operating appliance. The exhaust ventilation test (for example, during the preheat for that days’ testing).
rate shall be 300 cfm per linear foot of hood length. The
10.1.4 For each test run, confirm that the peak input rate is
associated heating or cooling system shall be capable of
within 65% of the rated nameplate input. If the difference is
maintaining an ambient temperature of 756 5°F within the
greater than 5%, terminate testing and contact the manufac-
testing environment when the exhaust ventilation system is
turer. The manufacturer may make appropriate changes or
operating.
adjustments to the combination oven.
9.2 Connect the combination oven to a calibrated energy
10.2 Energy Input Rate and Thermostat Calibration:
test meter. For gas installations, install a pressure regulator
10.2.1 Installathermocoupleatthegeometriccenter(topto
downstream from the meter to maintain a constant pressure of
bottom,sidetoside,andfronttoback)ofthecombinationoven
gas for all tests. Install instrumentation to record both the
cooking cavity.
pressure and temperature of the gas supplied to the combina-
10.2.2 Set the temperature control to 350°F; set the controls
tion oven and the barometric pressure during each test so that
to operate in the combination mode; and turn the combination
the measured gas flow can be corrected to standard conditions.
oven on. Record the time and energy consumption from the
For electric installations, a voltage regulator may be required
time when the unit is turned on until the time when any of the
during tests if the voltage supply is not within 62.5% of the
burners or elements (in the steam generator or the convection
manufacturer’s nameplate voltage.
oven) first cycle off.
9.3 For an electric combination oven, confirm (while the
10.2.3 Calculate and record the combination oven’s energy
combination oven elements are energized) that the supply
input rate and compare the result to the rated nameplate input.
voltage is within6 2.5% of the operating voltage specified by
For gas combination ovens, only the burner energy consump-
the manufacturer. Record the test voltage for each test.
tion is used to compare the calculated energy input rate with
theratedgasinput;anyelectricalenergyuseshallbecalculated
NOTE 1—If an electric combination oven is rated for dual voltage (for
example, 208/240 V), the combination oven shall be evaluated as two and recorded separately as the fan/control energy rate.
separate appliances in accordance with this standard test method.
10.2.4 Allow the combination oven to idle for 60 min after
theburnersorelementscommencecyclingatthethermostatset
9.4 For a gas combination oven, adjust (during maximum
point.
energy input) the gas supply pressure downstream from the
appliance’s pressure regulator to within 62.5% of the operat- 10.2.5 After the 60-min idle period, start monitoring the
combination oven cavity temperature, and record the average
ing manifold pressure specified by the manufacturer. Make
adjustments to the appliance following the manufacturer’s temperature over a 15-min period. If this recorded temperature
is 350 6 5°F, then the combination oven’s thermostat is
recommendations for optimizing combustion.
9.5 Install a flowmeter to the combination oven water inlet calibrated.
such that total water flow to the appliance is measured.
10.2.6 If the average temperature is not 350 6 5°F, adjust
9.6 Install a temperature sensor such that it is immersed in the combination oven’s temperature control following the
the condensate water path just as it enters the drain.
manufacturer’s instructions and repeat 10.2.5 until it is within
this range. Record the corrections made to the controls during
10. Procedure
calibration.
10.1 General:
10.2.7 In accordance wit
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