ASTM F1639-95(2001)

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.

General Information

• Status: Historical
• Publication Date: 31-Dec-2000
• 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 F1639-95 - Standard Test Method for Performance of Combination Ovens
• Effective Date: 01-Jan-2001
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Jan-2001
• 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: 01-Jan-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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
AnAmerican National Standard
Designation:F1639–95 (Reapproved 2001)
Standard Test Method for
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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.
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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
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3.1.7 idle energy rate, n—the combination oven’s rate of
F1495 Specification for Ovens, Combination, Electric
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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.
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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
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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
2
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.
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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 temper
...