ASTM F1787-98(2020)
(Test Method)Standard Test Method for Performance of Rotisserie Ovens
Standard Test Method for Performance of Rotisserie Ovens
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rotisserie oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-cooking periods.
5.4 Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven.
5.5 Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements.
5.6 Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.
5.7 Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven's performance when holding cooked product.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance.
1.2 This test method is applicable to thermostatically-controlled gas and electric rotisserie ovens designed for batch cooking.
1.3 The rotisserie oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy and time (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate, if applicable (10.6),
1.3.5 Cooking energy efficiency and production capacity (10.9), and
1.3.6 Holding energy rate and product shrinkage (optional, 10.10),
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
Relations
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1787 − 98 (Reapproved 2020) An American National Standard
Standard Test Method for
Performance of Rotisserie Ovens
This standard is issued under the fixed designation F1787; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2.1 ANSI Document:
1.1 This test method evaluates the energy consumption and
ANSI Standard Z83.11American National Standard for Gas
cooking performance of rotisserie ovens. The food service
Food Service Equipment
operator can use this evaluation to select a rotisserie oven and
2.2 ASHRAE Document:
understand its energy performance.
ASHRAE Guideline 2—1986(RA90) EngineeringAnalysis
1.2 This test method is applicable to thermostatically-
of Experimental Data
controlled gas and electric rotisserie ovens designed for batch
3. Terminology
cooking.
3.1 Definitions:
1.3 The rotisserie oven can be evaluated with respect to the
3.1.1 cooking cavity, n—that portion of the appliance in
following (where applicable):
which food products are heated or cooked.
1.3.1 Energy input rate (10.2),
3.1.2 cooking energy, n—energy consumed by the rotisserie
1.3.2 Preheat energy and time (10.4),
oven as it is used to cook whole chickens under heavy- and
1.3.3 Idle energy rate (10.5),
light-load conditions.
1.3.4 Pilot energy rate, if applicable (10.6),
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3.5 Cooking energy efficiency and production capacity
parted to the chickens and appropriate spits, expressed as a
(10.9), and percentage of energy consumed by the rotisserie oven during
the cooking event.
1.3.6 Holding energy rate and product shrinkage (optional,
10.10),
3.1.4 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the cooking energy efficiency
1.4 The values stated in inch-pound units are to be regarded
tests.
as standard. The values given in parentheses are mathematical
3.1.5 cook time, n—time required to cook thawed (38 to
conversions to SI units that are provided for information only
40°F) whole chickens as specified in 7.4 to an average
and are not considered standard.
temperature of 195°F during a cooking energy efficiency test.
1.5 This standard does not purport to address all of the
3.1.6 energy input rate, n—peak rate at which a rotisserie
safety concerns, if any, associated with its use. It is the
oven consumes energy (Btu/h or kW), typically reflected
responsibility of the user of this standard to establish appro-
during preheat.
priate safety, health, and environmental practices and deter-
3.1.7 idle energy rate, n—the rate of energy consumed
mine the applicability of regulatory limitations prior to use.
(Btu/h or kW) by the rotisserie oven while “holding” or
1.6 This international standard was developed in accor-
“idling” the cooking cavity at the thermostat set point.
dance with internationally recognized principles on standard-
3.1.8 holding energy rate, n—the rate of energy consumed
ization established in the Decision on Principles for the
(Btu/h or kW) by the rotisserie oven while keeping cooked
Development of International Standards, Guides and Recom-
product warm for display or merchandising purposes.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3.1.9 pilot energy rate, n—average rate of energy consump-
tion (Btu/h) by a rotisserie oven’s continuous pilot (if appli-
cable).
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 Available from the International Approval Services, Inc., 8501 E. Pleasant
Productivity and Energy Protocol. Valley Road, Cleveland, OH 44131.
Current edition approved July 1, 2020. Published August 2020. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1997. Last previous edition approved in 2015 as F1787–98 (2015). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F1787-98R20. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1787 − 98 (2020)
3.1.10 preheat energy, n—amount of energy consumed by 5.2 Preheat energy and time can be useful to food service
the rotisserie oven while preheating the cooking cavity from operatorstomanageenergydemandsandtoknowhowquickly
ambient room temperature (75 6 5°F) to a calibrated 350°F. the rotisserie oven can be ready for operation.
3.1.11 preheat rate, n—average rate (°F/min) at which the
5.3 Idle energy rate and pilot energy rate can be used by the
rotisserie oven’s cooking cavity is heated from ambient tem-
food service operator to estimate energy consumption during
perature (75 6 5°F) to 350°F.
non-cooking periods.
3.1.12 preheattime,n—timerequiredfortherotisserieoven
5.4 Cooking energy efficiency is a precise indicator of
to preheat from ambient room temperature (75 6 5°F) to
rotisserie oven energy performance under various loading
350°F.
conditions. This information enables the food service operator
3.1.13 production capacity, n—maximum rate (lb/h) at to consider energy performance when selecting a rotisserie
oven.
which the rotisserie oven can bring thawed (38 to 40°F) whole
chickensasspecifiedin7.4toanaveragetemperatureof195°F.
5.5 Production capacity is used by food service operators to
3.1.14 production rate, n—rate (lb/h) at which the rotisserie
choosearotisserieoventhatmatchestheirfoodoutputrequire-
ovenbringsthawed(38to40°F)wholechickensasspecifiedin
ments.
7.4 to an average temperature of 195°F. Does not necessarily
5.6 Holding energy rate may be used to determine the cost
refer to maximum rate. Production rate varies with the amount
of holding cooked product in the rotisserie oven.
of food being cooked.
5.7 Product yield may be used by the food service operator
3.1.15 product shrinkage, n—the reduction in net chicken
to compare relative product output from one rotisserie oven to
weight (%) which occurs during holding.
another.Additionally,productshrinkageduringholdingmaybe
3.1.16 rotisserie oven, n—an appliance with a closed cavity
used by the food service operator to evaluate the rotisserie
designed for batch cooking, fitted with one or more spits that
oven’s performance when holding cooked product.
aremechanicallyrotatedpastafixedheatsourcewhilethefood
is slowly being cooked on all sides.
6. Apparatus
3.1.17 uncertainty, n—measure of systematic and precision
6.1 Analytical Balance Scale, for measuring weights up to
errors in specified instrumentation or measure of repeatability
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
of a reported test result.
6.2 Barometer, for measuring absolute atmospheric
4. Summary of Test Method
pressure, to be used for adjustment of measured gas volume to
4.1 The rotisserie oven is connected to the appropriate standard conditions. Shall have a resolution of 0.2 in. Hg and
metered energy source, and energy input rate is determined to an uncertainty of 0.2 in. Hg.
confirm that the appliance is operating within 5% of the
6.3 CanopyExhaustHood,4ftindepth,wall-mountedwith
nameplate energy input rate.
the lower edge of the hood 6 ft, 6 in. from the floor and with
4.2 The amount of energy and time required to preheat the thecapacitytooperateatanominalnetexhaustventilationrate
rotisserie oven to a calibrated 350°F thermostat set point is
of 300 cfm per linear foot of active hood length. This hood
determined. shall extend a minimum of 6 in. past both sides and the front
ofthecookingapplianceandshallnotincorporatesidecurtains
4.3 The idle energy rate is determined with the rotisserie
or partitions. Makeup air shall be delivered through face
oven set to maintain 350°F in the cooking cavity.
registers or from the space, or both.
4.4 Pilotenergyrateisdetermined,whenapplicable,forgas
6.4 Data Acquisition System, for measuring energy and
rotisserie ovens.
temperatures, capable of multiple channel displays updating at
4.5 The rotisserie oven is used to cook thawed, whole
least every 2 s.
chickens to an average internal temperature of 195°F. Cooking
6.5 Gas Meter, for measuring the gas consumption of a
energy efficiency is determined for heavy- and light-load
rotisserie oven, shall be a positive displacement type with a
conditions. Production capacity and product yield are deter-
resolution of at least 0.01 ft and a maximum uncertainty no
mined for the rotisserie oven based on the heavy-load cooking
greaterthan1%ofthemeasuredvalueforanydemandgreater
test.
than 2.2 ft /h. If the meter is used for measuring the gas
NOTE1—SurveysofnationalchainsconductedbyPG&Eon3-lbwhole
consumed by the pilot lights, it shall have a resolution of at
chickens has determined that an endpoint of 195 6 5°F in the chicken
least 0.01 ft and a maximum uncertainty no greater than 2%
breast ensures that the chicken is fully cooked (that is, no redness and the
of the measured value.
thigh juices run clear).
4.6 The rotisserie oven may be used to hold cooked chick-
6.6 Pressure Gage, for monitoring gas pressure. Shall have
ens at 150°F for 90 min. Holding energy rate and product
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
2 2
shrinkage may be determined for the rotisserie oven.
a maximum uncertainty of 1% of the measured value.
6.7 Stopwatch, with a 1-s resolution.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the 6.8 Temperature sensor, for measuring gas temperature in
rotisserie oven is operating properly prior to further testing. the range of 50°F to 100°F with an uncertainty of 61°F.
F1787 − 98 (2020)
6.9 Thermocouple(s), industry standard Type T or Type K for all tests. Install instrumentation to record both the pressure
thermocouple wire with a range of 0°F to 500°F and an and temperature of the gas supplied to the rotisserie oven and
uncertainty of 61°F. the barometric pressure during each test so that the measured
gas flow can be corrected to standard conditions. For electric
6.10 Thermocouple Probe(s), “fast response” Type T or
installations,avoltageregulatormayberequiredduringtestsif
Type K thermocouple probe, ⁄16 in. or smaller diameter, with
the voltage supply is not within 62.5% of the manufacturer’s
a3-sorfasterresponsetimecapableofimmersionwitharange
nameplate voltage.
of 30°F to 300°F and an uncertainty of 61°F. The thermo-
couple probe’s active zone shall be at the tip of the probe. 9.3 For a gas rotisserie oven, adjust (during maximum
energy input) the gas supply pressure downstream from the
6.11 Watt-Hour Meter, for measuring the electrical energy
appliance’s pressure regulator to within 62.5% of the operat-
consumption of a rotisserie oven, shall have a resolution of at
ing manifold pressure specified by the manufacturer. Make
least 10Wh and a maximum uncertainty no greater than 1.5%
adjustments to the appliance following the manufacturer’s
of the measured value for any demand greater than 100W. For
recommendations for optimizing combustion. Proper combus-
any demand less than 100 W, the meter shall have a resolution
tion may be verified by measuring air-free CO in accordance
of at least 10 Wh and a maximum uncertainty no greater than
with ANSI Z83.12.
10%.
9.4 For an electric rotisserie oven, confirm (while the
7. Reagents and Materials
elements are energized) that the supply voltage is within
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
7.1 Drip Rack—18 by 26 in. for draining raw chickens.
Record the test voltage for each test.
7.2 Plastic Wrap—Commercial grade, 18 in. wide.
NOTE 2—It is the intent of the testing procedure herein to evaluate the
7.3 Sheet Pans—18 by 26 by 1 in. for holding loaded spits.
performance of a rotisserie oven at its rated gas pressure or electric
7.4 Whole Chickens—A sufficient quantity of unmarinated, voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
ateither208or240Vwithnochangeincomponents),thevoltageselected
“ready to cook,” whole, 3-lb frozen chickens, with skin on,
bythemanufacturerortester,orboth,shallbereported.Ifarotisserieoven
shall be obtained from a poultry purveyor to conduct the
is designed to operate at two voltages without a change in the resistance
heavy- and light-load cooking tests. The chicken shall be
of the heating elements, the performance of the unit (for example, preheat
injected with a solution of water, salt, and sodium phosphate,
time) may differ at the two voltages.
not totaling more than 14% of the total chicken weight.
9.5 If applicable, set the ratio of radiant to convective heat
aspermanufacturer’srecommendations.Ifnotspecifiedbythe
8. Sampling, Test Units
manufacturer, set the rotisserie oven controls to achieve 50%
8.1 Rotisserie Oven—Select a representative production
radiant, 50% convective heat.
model for performance testing.
10. Procedure
9. Preparation of Apparatus
10.1 General:
9.1 Install the appliance according to the manufacturer’s
10.1.1 Forgasappliances,recordthefollowingforeachtest
instructions under a 4-ft-deep canopy exhaust hood mounted
run:
againstthewall,withtheloweredgeofthehood6ft,6in.from
10.1.1.1 Higher heating value,
the floor. Position the rotisserie oven with front edge of
10.1.1.2 Standard gas pressure and temperature used to
applianceinset6in.fromtheverticalplaneofthefrontedgeof
correct measured gas volume to standard conditions,
the hood at the manufacturer’s recommended working height.
10.1.1.3 Measured gas temperature,
The length of the exhaust hood and active filter area shall
10.1.1.4 Measured gas pressure,
extend a minimum of 6 in. past both sides of the rotisserie
10.1.1.5 Barometric pressure,
oven. In addition, both sides of the appliance shall be a
10.1.1.6 Ambient temperature, and
minimum of 3 ft from any side wall, side partition, or other
operating appliance. The exhaust ventilation rate shall be 300 10.1.1.7 Energy input rate during or immediately prior to
cfmper linear foot ofhoodlength(forexample,anominal3-ft test.
wide rotisserie oven shall be ventilated, at a minimum, by a
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
hood 4 by 4 feet with a nominal air flow rate of 1200 cfm.The
accepted laboratory procedures is the preferred method for determining
application of a longer hood is acceptable, provided the
the higher heating value of gas supplied
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.