ASTM F2093-06
(Test Method)Standard Test Method for Performance of Rack Ovens
Standard Test Method for Performance of Rack Ovens
SIGNIFICANCE AND USE
The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.
Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.
The oven’browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.
Steam performance can be useful for a food service operator interested in the oven’ability to consistently create steam during a baking cycle.
Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.
Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.
1.3 The rack oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Thermostat calibration (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate, if applicable (10.6),
1.3.6 White sheet cake browning (10.7), and
1.3.7 Steam performance (10.8), and1.3.8 Baking energy efficiency and production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as standard.
1.5 This test method may involve hazardous materials, operations, and equipment. 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
Relations
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
An American National Standard
Designation:F2093–06
Standard Test Method for
1
Performance of Rack Ovens
This standard is issued under the fixed designation F2093; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope ANSI Z83.11 American National Standard for Gas Food
Service Equipment
1.1 This test method evaluates the energy consumption and
4
2.3 ASHRAE Documents:
baking performance of rack ovens. The food service operator
ASHRAE Fundamentals 1997
can use this evaluation to select a rack oven and understand its
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
energy performance.
of Experimental Data
1.2 This test method is applicable to thermostatically con-
trolled, gas and electric rack ovens.
3. Terminology
1.3 The rack oven can be evaluated with respect to the
3.1 Definitions of Terms Specific to This Standard:
following (where applicable):
3.1.1 bake time, n—time required to bake the frozen pies
1.3.1 Energy input rate (10.2),
specified in 7.3.
1.3.2 Thermostat calibration (10.3),
3.1.2 baking cavity, n—that portion of the appliance in
1.3.3 Preheat energy and time (10.4),
which food products are heated or cooked.
1.3.4 Idle energy rate (10.5),
3.1.3 baking energy, n—energy consumed by the rack oven
1.3.5 Pilot energy rate, if applicable (10.6),
as it is used to bake frozen pies under full-load conditions.
1.3.6 White sheet cake browning (10.7), and
3.1.4 baking energy effıciency, n—quantity of energy im-
1.3.7 Steam performance (10.8), and
parted to the pies, expressed as a percentage of energy
1.3.8 Baking energy efficiency and production capacity
consumed by the rack oven during the baking event.
(10.9).
3.1.5 baking energy rate, n—average rate of energy con-
1.4 The values stated in inch-pound units are to be regarded
sumption (Btu/h or kW) during the baking energy efficiency
as standard.
tests.
1.5 This test method may involve hazardous materials,
3.1.6 duty cycle, n—defined as percent (%) of burner time
operations, and equipment. This standard does not purport to
on divided by a complete on/off cycle during idle energy mode
address all of the safety concerns, if any, associated with its
at both 375°F and 425°F.
use. It is the responsibility of the user of this standard to
3.1.7 idle energy rate, n—the rate of energy consumed
establish appropriate safety and health practices and deter-
(Btu/h or kW) by the rack oven while “holding” or “idling” the
mine the applicability of regulatory limitations prior to use.
baking cavity at the thermostat set point.
2. Referenced Documents 3.1.8 measured energy input rate, n—peak rate at which a
2
rack oven consumes energy (Btu/h or kW), typically reflected
2.1 ASTM Standards:
during preheat.
D3588 PracticeforCalculatingHeatValue,Compressibility
3.1.9 nameplate energy input rate, n—the maximum or
Factor, and Relative Density of Gaseous Fuels
peak rate at which an appliance consumes energy as rated by
F1496 Test Method for Performance of Convection Ovens
3
the manufacturer and specified on the nameplate.
2.2 ANSI Document:
3.1.10 pilot energy rate, n—average rate of energy con-
sumption (Btu/h) by a rack oven’s continuous pilot (if appli-
cable).
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
3.1.11 preheat energy, n—amount of energy consumed by
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
the rack oven while preheating the baking cavity from ambient
Current edition approved Oct. 1, 2006. Published October 2006. Originally
room temperature (75 6 5°F) to the thermostat set point.
´1
approved in 2001. Last previous edition approved in 2001 as F2093 – 01 . DOI:
3.1.12 preheat rate, n—average rate (°F/min) at which the
10.1520/F2093-06.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or rack oven’s baking cavity is heated from ambient temperature
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
4
the ASTM website. Available from American Society of Heating, Refrigerating, and Air-
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036, http://www.ansi.org. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1
---------------------- Page: 1 ----------------------
F2093–06
(75 6 5°F) to the thermostat set point: define
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.