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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

Status
Published
Publication Date
30-Jun-2020
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
Current Stage
Ref Project

Relations

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-Jul-2020
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-Jul-2020

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ASTM F1787-98(2020) - Standard Test Method for Performance of Rotisserie OvensASTM F1787-98(2020) - Standard Test Method for Performance of Rotisserie Ovens
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ASTM F1787-98(2020) - Standard Test Method for Performance of Rotisserie Ovens
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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
1
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
2
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
3
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).
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
2
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.
3
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
1

---------------------- Page: 1 ----------------------
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 operatorstomanageenergydemandsandtoknowhow
...

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5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
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Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
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1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
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.

  • Standard
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off