ASTM F3051-14(2019)
(Test Method)Standard Test Method for Performance of Cook-and-Hold Ovens
Standard Test Method for Performance of Cook-and-Hold Ovens
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the cook-and-hold oven is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the cook-and-hold oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.4 Energy utilization factor is a precise indicator of a cook-and-hold oven’s energy performance while cooking and holding a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a cook-and-hold oven.
5.5 Production capacity information can help an end user to better understand the production capabilities of a cook-and-hold oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
5.6 Holding energy rate may be used to determine the cost of holding cooked product in the cook-and-hold oven.
5.7 Product yield may be used by the food service operator to compare relative product output from one cook-and-hold oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the cook-and-hold oven’s performance when holding cooked product.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food service operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric cook-and-hold ovens.
1.3 The cook-and-hold oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (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 rate, and production capacity (10.7).
1.3.6 Holding energy rate, energy utilization factor, and product yield (10.7).
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 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, 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: F3051 − 14 (Reapproved 2019)
Standard Test Method for
Performance of Cook-and-Hold Ovens
This standard is issued under the fixed designation F3051; 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 ASTM Standards:
1.1 This test method evaluates the energy consumption and
D3588Practice for Calculating Heat Value, Compressibility
cooking performance of cook-and-hold ovens. The food ser-
Factor, and Relative Density of Gaseous Fuels
vice operator can use this evaluation to select a cook-and-hold
oven and understand its energy consumption. 2.2 ASHRAE Documents:
ASHRAE Handbook of Fundamentals,“Thermal and Re-
1.2 This test method is applicable to gas and electric
latedPropertiesofFoodandFoodMaterials,”Chapter30,
cook-and-hold ovens.
Table 1, 1989
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
1.3 The cook-and-hold oven can be evaluated with respect
of Experimental Data
to the following (where applicable):
1.3.1 Energy input rate (10.2).
3. Terminology
1.3.2 Preheat energy consumption and time (10.3).
3.1 Definitions:
1.3.3 Idle energy rate (10.4).
3.1.1 cook-and-hold oven, n—an appliance with a closed
1.3.4 Pilot energy rate (if applicable) (10.5).
heated cavity designed specifically for low-temperature
1.3.5 Cooking energy rate, and production capacity (10.7). cooking, followed by a holding period at a specified tempera-
ture.
1.3.6 Holding energy rate, energy utilization factor, and
product yield (10.7).
3.1.2 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the energy utilization factor
1.4 The values stated in inch-pound units are to be regarded
tests.
as standard. The SI units given in parentheses are for informa-
3.1.3 energy input rate, n—peak rate at which a cook-and-
tion only.
hold oven consumes energy (Btu/h or kW).
1.5 This test method may involve hazardous materials,
3.1.4 energy utilization factor, n—the ratio of the energy
operations, and equipment. This standard does not purport to
consumedperpoundyield(Wh/lbs)offoodproductduringthe
address all of the safety concerns, if any, associated with its
cook-and-hold test.
use. It is the responsibility of the user of this standard to
3.1.5 holding energy rate, n—the rate of energy consumed
establish appropriate safety, health, and environmental prac-
(Btu/h or kW) by the cook-and-hold oven while maintaining
tices and determine the applicability of regulatory limitations
the temperature of the cooked food product for a specified
prior to use.
period.
1.6 This international standard was developed in accor-
3.1.6 idle energy rate (ready-to-cook condition),n—the
dance with internationally recognized principles on standard-
cook-and-hold oven’s rate of energy consumption (Btu/h or
ization established in the Decision on Principles for the
kW), when empty, required to maintain its cavity temperature
Development of International Standards, Guides and Recom-
at the specified thermostat set point or to otherwise maintain
mendations issued by the World Trade Organization Technical
the oven in a ready-to-cook condition.
Barriers to Trade (TBT) Committee.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
This test method is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Standards volume information, refer to the standard’s Document Summary page on
Productivity and Energy Protocol. the ASTM website.
Current edition approved May 1, 2019. Published June 2019. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2014. Last previous edition approved in 2014 as F3051–14. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F3051-14R19. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F3051 − 14 (2019)
3.1.7 oven cavity, n—thatportionofthecook-and-holdoven 5.4 Energy utilization factor is a precise indicator of a
in which food products are heated or cooked. cook-and-hold oven’s energy performance while cooking and
holding a typical food product under various loading condi-
3.1.8 pilot energy rate, n—rate of energy consumed (Btu/h)
tions. If energy performance information is desired using a
by a cook-and-hold oven’s continuous pilot (if applicable).
food product other than the specified test food, the test method
3.1.9 preheat energy, n—amount of energy consumed (Btu
couldbeadaptedandapplied.Energyperformanceinformation
orkWh),bythecook-and-holdovenwhilepreheatingitscavity
allows an end user to better understand the operating charac-
from ambient temperature to the specified thermostat set point
teristics of a cook-and-hold oven.
or while preheating any other component of the oven, for
5.5 Production capacity information can help an end user to
example an integral heat exchanger, to a ready-to-cook condi-
better understand the production capabilities of a cook-and-
tion.
hold oven as it is used to cook a typical food product and this
3.1.10 preheat time, n—time (min.) required for the cook-
could help in specifying the proper size and quantity of
and-hold oven cavity to preheat from ambient temperature to
equipment. If production information is desired using a food
thespecifiedthermostatsetpointorforthecook-and-holdoven
productotherthanthespecifiedtestfood,thetestmethodcould
to achieve a ready-to-cook condition.
be adapted and applied.
3.1.11 production capacity, n—maximum rate (lb/h) at
5.6 Holding energy rate may be used to determine the cost
which a cook-and-hold oven can bring the specified food
of holding cooked product in the cook-and-hold oven.
product to a specified “cooked” condition.
5.7 Product yield may be used by the food service operator
3.1.12 uncertainty, n—measure of systematic and precision
to compare relative product output from one cook-and-hold
errors in specified instrumentation or measure of repeatability
oven to another. Additionally, product shrinkage during hold-
of a reported test result.
ing may be used by the food service operator to evaluate the
cook-and-holdoven’sperformancewhenholdingcookedprod-
4. Summary of Test Method
uct.
4.1 Accuracy of the cook-and-hold oven thermostat is
checked at a setting of 225°F. This is accomplished by
6. Apparatus
comparing the oven’s temperature control setting with the
6.1 Analytical Balance Scale, for measuring weights up to
temperature at the center of the oven’s cavity. If necessary, the
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
control is adjusted so that the maximum difference between its
reading and the temperature at the center of the cavity is no 6.2 Barometer, for measuring absolute atmospheric
more than 6 5°F. pressure, to be used for adjustment of measured natural gas
volume to standard conditions. Shall have a resolution of 0.2
4.2 Energy input rate is determined to confirm that the
in. Hg and an uncertainty of 0.2 in. Hg.
cook-and-hold oven is operating within 5 % of the nameplate
energy input rate. For gas combination ovens, the pilot energy 6.3 Flow Meter, for measuring total water consumption of
the appliance (if applicable).The meter shall have a resolution
rate and the fan and control energy rates are also determined.
of 0.01 gal, and an uncertainty of 0.01 gal, at flow rate as low
4.3 The time and energy required to preheat the oven from
as 0.2 gpm.
roomtemperature(75 65°F)toaready-to-cookcondition(for
example, 225 6 5°F). 6.4 Gas Meter, for measuring the gas consumption of a
cook-and-holdoven,shallbeapositivedisplacementtypewith
4.4 Idle energy rate is determined with the cook-and-hold
a resolution of at least 0.01 ft and a maximum uncertainty no
oven set to maintain a ready-to-cook condition (for example,
greater than 1% of the measured value for any demand greater
225 6 5°F).
than 2.2 ft /h. If the meter is used for measuring the gas
4.5 Cooking energy rate and production capacity are deter-
consumed by the pilot lights, it shall have a resolution of at
mined during heavy-load conditions using beef round roasts.
least0.01ft andamaximumuncertaintynogreaterthan2%of
the measured value.
4.6 Holding energy rate, energy utilization factor, and aver-
age product yield are determined immediately following the
6.5 Pressure Gage, for monitoring natural gas pressure.
cooking cycle.
Shallhavearangeofzeroto10in.H O,aresolutionof0.5in.
H O,andamaximumuncertaintyof1%ofthemeasuredvalue.
5. Significance and Use
6.6 Stop Watch, with a 1-sec resolution.
5.1 The energy input rate test is used to confirm that the
6.7 Temperature Sensor, for measuring natural gas tempera-
cook-and-hold oven is operating properly prior to further
ture in the range from 50 to 100°F, with an uncertainty of 6
testing.
1°F.
5.2 Preheat energy and time can be useful to food service
6.8 Thermocouple Probes, Type K stainless-steel sheathed
operators to manage power demands and to know how quickly
exposed junction with a range from –20 to 400°F, with a
the cook-and-hold oven can be ready for operation.
resolution of 0.2°F, and an uncertainty of 0.5°F, for measuring
5.3 Idle energy rate and pilot energy rate can be used to oven cavity and food product temperatures.
estimate energy consumption during non-cooking periods. NOTE1—Tofacilitatemonitoringfoodtemperatures,itisrecommended
F3051 − 14 (2019)
that only stainless-steel sheathed thermocouple probes be used.
9.5 If the cook-and-hold oven has manually controlled
vents, then adjust the vents to remain 100% open during all
6.9 Watt-Hour Meter, for measuring the electrical energy
tests.
consumption of a cook-and-hold oven, shall have a resolution
of at least 10 Wh and a maximum uncertainty no greater than
10. Procedure
1.5% of the measured value for any demand greater than 100
W. For any demand less than 100 W, the meter shall have a
10.1 General:
resolution of at least 10 Wh and a maximum uncertainty no
10.1.1 Forgasappliances,recordthefollowingforeachtest
greater than 10%.
run: (1) Higher heating value, (2) Standard gas pressure and
temperature used to correct measured gas volume to standard
7. Reagents and Materials
conditions, (3) Measured gas temperature, (4) Measured gas
7.1 Roast, for the cooking energy efficiency test. Roasts
pressure, (5) Barometric pressure, and (6) Energy input rate
shall be raw, unfrozen, 100% Choice beef top (inside) round
during or immediately prior to test (for example, during the
witha ⁄4-inchtrim,12 60.25lbperroast.Therawroastsshall
preheat for that days testing).
be stabilized in a refrigerator at 37 6 2°F.
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
7.2 Hotel Pan, solid 12 by 20 by 2 ⁄2 in. (300 by 500 by 65
accepted laboratory procedures is the preferred method for determining
mm) stainless steel weighing 2.8 6 0.5 lb (1.3 6 0.2 kg).
the higher heating value of gas supplied to the cook-and-hold oven under
test. It is recommended that all testing be performed with gas having a
8. Sampling, Test Units
higher heating value of 1000 to 1075 Btu/ft .
8.1 Cook-and-Hold Oven—Select one representative pro-
10.1.2 For gas cook-and-hold ovens, add electric energy
duction model for performance testing.
consumption to gas energy for all tests, with the exception of
the energy input rate test (section 10.3).
9. Preparation of Apparatus
10.1.3 For electric cook-and-hold ovens, record the follow-
9.1 Install the cook and hold oven according to the manu-
ing for each test run: (1)Voltage while elements are energized,
facturer’s instructions in an appropriate space.All sides of the
and (2) Energy input rate during or immediately prior to test
hot food holding cabinets shall be a minimum of 3 ft from any
(for example, during the preheat for that days testing).
side wall, side partition, or other operating appliance and add
10.1.4 For each test run, confirm that the peak input rate is
2 in. clearance from back wall or manufacture’s listed require-
within 6 5% of the rated nameplate input. If the difference is
ment whichever is largest in length. The associated heating or
greater than 5%, terminate testing and contact the manufac-
coolingsystemforthespaceshallbecapableofmaintainingan
turer. The manufacturer may make appropriate changes or
ambient temperature of 75 6 5°F within the testing environ-
adjustments to the cook-and-hold oven.
ment.
10.2 Energy Input Rate and Thermostat Calibration:
9.2 Connect the cook-and-hold oven to a calibrated energy
10.2.1 Installathermocoupleatthegeometriccenter(topto
test meter. For gas installations, install a pressure regulator
bottom, side to side, and front to back) of the cook-and-hold
downstream from the meter to maintain a constant pressure of
oven cooking cavity.
gas for all tests. Install instrumentation to record both the
10.2.2 Set the temperature control to 150°F and turn the
pressure and temperature of the gas supplied to the cook-and-
cook-and-hold oven on. Record the time and energy consump-
hold oven and the barometric pressure during each test so that
tion from the time when the unit is turned on until the time
the measured gas flow can be corrected to standard conditions.
when any of the burners or elements first cycle off.
For electric installations, a voltage regulator may be required
10.2.3 Calculate and record the cook-and-hold oven’s en-
during tests if the voltage supply is not within 6 2.5% of the
ergy input rate and compare the result to the rated nameplate
manufacturer’s nameplate voltage.
input. For gas appliances, only the burner energy consumption
is used to compare the calculated energy input rate with the
9.3 For an electric cook-and-hold oven, confirm (while the
rated gas input; any electrical energy use shall be calculated
cook-and-hold oven elements are energized) that the supply
and recorded separately as the fan/control energy rate.
voltage is within 6 2.5% of the manufacturer’s nameplate
10.2.4 Allow the cook-and-hold oven to idle for 60 min
voltage. Record the test voltage for each test.
NOTE 2—It is the intent of the testing procedure herein to evaluate the after the burners or elements commence cycling at the thermo-
performance of a cook-and-hold oven at i
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