ASTM F1787-98
(Test Method)Standard Test Method for Performance of Rotisserie Ovens
Standard Test Method for Performance of Rotisserie Ovens
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, see 10.10).
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 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.
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Standards Content (Sample)
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
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An American National Standard
Designation: F 1787 – 98
Standard Test Method for
Performance of Rotisserie Ovens
This standard is issued under the fixed designation F 1787; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3. Terminology
1.1 This test method evaluates the energy consumption and 3.1 Definitions:
cooking performance of rotisserie ovens. The food service 3.1.1 cooking cavity, n—that portion of the appliance in
operator can use this evaluation to select a rotisserie oven and which food products are heated or cooked.
understand its energy performance. 3.1.2 cooking energy, n—energy consumed by the rotisserie
1.2 This test method is applicable to thermostatically- oven as it is used to cook whole chickens under heavy- and
controlled gas and electric rotisserie ovens designed for batch light-load conditions.
cooking. 3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3 The rotisserie oven can be evaluated with respect to the parted to the chickens and appropriate spits, expressed as a
following (where applicable): percentage of energy consumed by the rotisserie oven during
1.3.1 Energy input rate (10.2), the cooking event.
1.3.2 Preheat energy and time (10.4), 3.1.4 cooking energy rate, n—average rate of energy con-
1.3.3 Idle energy rate (10.5), sumption (Btu/h or kW) during the cooking energy efficiency
1.3.4 Pilot energy rate, if applicable (10.6), tests.
1.3.5 Cooking energy efficiency and production capacity 3.1.5 cook time, n—time required to cook thawed (38 to
(10.9), and 40°F) whole chickens as specified in 7.4 to an average
1.3.6 Holding energy rate and product shrinkage (optional, temperature of 195°F during a cooking energy efficiency test.
10.10), 3.1.6 energy input rate, n—peak rate at which a rotisserie
1.4 The values stated in inch-pound units are to be regarded oven consumes energy (Btu/h or kW), typically reflected
as standard. The SI units given in parentheses are for informa- during preheat.
tion only. 3.1.7 idle energy rate, n—the rate of energy consumed
1.5 This test method does not purport to address all of the (Btu/h or kW) by the rotisserie oven while “holding” or
safety concerns, if any, associated with its use. It is the “idling” the cooking cavity at the thermostat set point.
responsibility of the user of this standard to establish appro- 3.1.8 holding energy rate, n—the rate of energy consumed
priate safety and health practices and determine the applica- (Btu/h or kW) by the rotisserie oven while keeping cooked
bility of regulatory limitations prior to use. product warm for display or merchandising purposes.
3.1.9 pilot energy rate, n—average rate of energy consump-
2. Referenced Documents
tion (Btu/h) by a rotisserie oven’s continuous pilot (if appli-
2.1 ANSI Document:
cable).
ANSI Standard Z83.11 American National Standard for Gas 3.1.10 preheat energy, n—amount of energy consumed by
Food Service Equipment
the rotisserie oven while preheating the cooking cavity from
2.2 ASHRAE Document: ambient room temperature (75 6 5°F) to a calibrated 350°F.
ASHRAE Guideline 2—1986 (RA90) Engineering Analysis
3.1.11 preheat rate, n—average rate (°F/min) at which the
of Experimental Data rotisserie oven’s cooking cavity is heated from ambient tem-
perature (75 6 5°F) to 350°F.
3.1.12 preheat time, n—time required for the rotisserie oven
This test method is under the jurisdiction of ASTM Committee F-26 on Food to preheat from ambient room temperature (75 6 5°F) to
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
350°F.
Productivity and Energy Protocol.
3.1.13 production capacity, n—maximum rate (lb/h) at
Current edition approved April 10, 1998. Published August 1998. Originally
which the rotisserie oven can bring thawed (38 to 40°F) whole
published as F 1787 – 97. Last previous edition F 1787 – 97.
Available from the International Approval Services, Inc., 8501 E. Pleasant
chickens as specified in 7.4 to an average temperature of 195°F.
Valley Road, Cleveland, OH 44131.
3.1.14 production rate, n—rate (lb/h) at which the rotisserie
Available from the American Society of Heating, Refrigerating, and Air
oven brings thawed (38 to 40°F) whole chickens as specified in
Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1787
7.4 to an average temperature of 195°F. Does not necessarily to compare relative product output from one rotisserie oven to
refer to maximum rate. Production rate varies with the amount another. Additionally, product shrinkage during holding may be
of food being cooked. used by the food service operator to evaluate the rotisserie
3.1.15 product shrinkage, n—the reduction in net chicken oven’s performance when holding cooked product.
weight (%) which occurs during holding.
6. Apparatus
3.1.16 rotisserie oven, n—an appliance with a closed cavity
6.1 Analytical Balance Scale, for measuring weights up to
designed for batch cooking, fitted with one or more spits that
20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
are mechanically rotated past a fixed heat source while the food
6.2 Barometer, for measuring absolute atmospheric pres-
is slowly being cooked on all sides.
sure, to be used for adjustment of measured gas volume to
3.1.17 uncertainty, n—measure of systematic and precision
standard conditions. Shall have a resolution of 0.2 in. Hg and
errors in specified instrumentation or measure of repeatability
an uncertainty of 0.2 in. Hg.
of a reported test result.
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
4. Summary of Test Method
the lower edge of the hood 6 ft, 6 in. from the floor and with
4.1 The rotisserie oven is connected to the appropriate
the capacity to operate at a nominal net exhaust ventilation rate
metered energy source, and energy input rate is determined to
of 300 cfm per linear foot of active hood length. This hood
confirm that the appliance is operating within 5 % of the
shall extend a minimum of 6 in. past both sides and the front
nameplate energy input rate.
of the cooking appliance and shall not incorporate side curtains
4.2 The amount of energy and time required to preheat the
or partitions. Makeup air shall be delivered through face
rotisserie oven to a calibrated 350°F thermostat set point is
registers or from the space, or both.
determined.
6.4 Data Acquisition System, for measuring energy and
4.3 The idle energy rate is determined with the rotisserie
temperatures, capable of multiple channel displays updating at
oven set to maintain 350°F in the cooking cavity.
least every 2 s.
4.4 Pilot energy rate is determined, when applicable, for gas
6.5 Gas Meter, for measuring the gas consumption of a
rotisserie ovens.
rotisserie oven, shall be a positive displacement type with a
4.5 The rotisserie oven is used to cook thawed, whole
resolution of at least 0.01 ft and a maximum uncertainty no
chickens to an average internal temperature of 195°F. Cooking
greater than 1 % of the measured value for any demand greater
energy efficiency is determined for heavy- and light-load
than 2.2 ft /h. If the meter is used for measuring the gas
conditions. Production capacity and product yield are deter-
consumed by the pilot lights, it shall have a resolution of at
mined for the rotisserie oven based on the heavy-load cooking
least 0.01 ft and a maximum uncertainty no greater than 2 %
test.
of the measured value.
6.6 Pressure Gage, for monitoring gas pressure. Shall have
NOTE 1—Surveys of national chains conducted by PG&E on 3-lb whole
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
chickens has determined that an endpoint of 195 6 5°F in the chicken
2 2
breast ensures that the chicken is fully cooked (that is, no redness and the a maximum uncertainty of 1 % of the measured value.
thigh juices run clear).
6.7 Stopwatch, with a 1-s resolution.
6.8 Temperature sensor, for measuring gas temperature in
4.6 The rotisserie oven may be used to hold cooked chick-
the range of 50°F to 100°F with an uncertainty of 6 1°F.
ens at 150°F for 90 min. Holding energy rate and product
6.9 Thermocouple(s), industry standard Type T or Type K
shrinkage may be determined for the rotisserie oven.
thermocouple wire with a range of 0°F to 500°F and an
5. Significance and Use
uncertainty of 6 1°F.
5.1 The energy input rate test is used to confirm that the
6.10 Thermocouple Probe(s), “fast response” Type T or
rotisserie oven is operating properly prior to further testing.
Type K thermocouple probe, ⁄16 in. or smaller diameter, with
5.2 Preheat energy and time can be useful to food service
a 3-s or faster response time capable of immersion with a range
operators to manage energy demands and to know how quickly
of 30°F to 300°F and an uncertainty of 6 1°F. The thermo-
the rotisserie oven can be ready for operation.
couple probe’s active zone shall be at the tip of the probe.
5.3 Idle energy rate and pilot energy rate can be used by the
6.11 Watt-Hour Meter, for measuring the electrical energy
food service operator to estimate energy consumption during
consumption of a rotisserie oven, shall have a resolution of at
non-cooking periods. least 10 Wh and a maximum uncertainty no greater than 1.5 %
5.4 Cooking energy efficiency is a precise indicator of
of the measured value for any demand greater than 100 W. For
rotisserie oven energy performance under various loading any demand less than 100 W, the meter shall have a resolution
conditions. This information enables the food service operator
of at least 10 Wh and a maximum uncertainty no greater than
to consider energy performance when selecting a rotisserie 10 %.
oven.
7. Reagents and Materials
5.5 Production capacity is used by food service operators to
choose a rotisserie oven that matches their food output require- 7.1 Drip Rack—18 by 26 in. for draining raw chickens.
ments. 7.2 Plastic Wrap—Commercial grade, 18 in. wide.
5.6 Holding energy rate may be used to determine the cost 7.3 Sheet Pans—18 by 26 by 1 in. for holding loaded spits.
of holding cooked product in the rotisserie oven. 7.4 Whole Chickens—A sufficient quantity of unmarinated,
5.7 Product yield may be used by the food service operator “ready to cook,” whole, 3-lb frozen chickens, with skin on,
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1787
of the heating elements, the performance of the unit (for example, preheat
shall be obtained from a poultry purveyor to conduct the
time) may differ at the two voltages.
heavy- and light-load cooking tests. The chicken shall be
injected with a solution of water, salt, and sodium phosphate,
9.5 If applicable, set the ratio of radiant to convective heat
not totaling more than 14 % of the total chicken weight.
as per manufacturer’s recommendations. If not specified by the
manufacturer, set the rotisserie oven controls to achieve 50 %
8. Sampling, Test Units
radiant, 50 % convective heat.
8.1 Rotisserie Oven—Select a representative production
10. Procedure
model for performance testing.
10.1 General:
10.1.1 For gas appliances, record the following for each test
9. Preparation of Apparatus
run:
9.1 Install the appliance according to the manufacturer’s
10.1.1.1 Higher heating value,
instructions under a 4-ft-deep canopy exhaust hood mounted
10.1.1.2 Standard gas pressure and temperature used to
against the wall, with the lower edge of the hood 6 ft, 6 in. from
correct measured gas volume to standard conditions,
the floor. Position the rotisserie oven with front edge of
10.1.1.3 Measured gas temperature,
appliance inset 6 in. from the vertical plane of the front edge of
10.1.1.4 Measured gas pressure,
the hood at the manufacturer’s recommended working height.
10.1.1.5 Barometric pressure,
The length of the exhaust hood and active filter area shall
10.1.1.6 Ambient temperature, and
extend a minimum of 6 in. past both sides of the rotisserie
10.1.1.7 Energy input rate during or immediately prior to
oven. In addition, both sides of the appliance shall be a
test.
minimum of 3 ft from any side wall, side partition, or other
operating appliance. The exhaust ventilation rate shall be 300
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
accepted laboratory procedures is the preferred method for determining
cfm per linear foot of hood length (for example, a nominal 3-ft
the higher heating value of gas supplied to the rotisserie oven under test.
wide rotisserie oven shall be ventilated, at a minimum, by a
It is recommended that all testing be performed with natural gas having a
hood 4 by 4 feet with a nominal air flow rate of 1200 cfm. The
higher heating value of 1000 to 1075 Btu/ft .
application of a longer hood is acceptable, provided the
10.1.2 For gas rotisserie ovens, add any electric energy
ventilation rate is maintained at 300 cfm per linear foot over
consumption to gas energy for all tests, with the exception of
the entire length of active hood). The associated heating or
the energy input rate test (10.2).
cooling system shall be capable of maintaining an ambient
10.1.3 For electric rotisserie ovens, record the following for
temperature of 75 6 5°F within the testing environment
each test run:
(outside the vertical area of the rotisserie oven and hood) when
10.1.3.1 Voltage while elements are energized,
the exhaust ventilation system is operating.
10.1.3.2 Ambient temperature, and
9.2 Connect the rotisserie oven to a calibrated energy test
10.1.3.3 Energy input rate during or immediately prior to
meter. For gas installations, install a pressure regulator down-
test run.
stream from the meter to maintain a constant pressure of gas
10.1.4 For each test run, confirm that the peak input rate is
for all tests. Install instrumentation to record both the pressure
within 6 5 % of the rated nameplate input. If the difference is
and temperature of the gas supplied to the rotisserie oven and
greater than 5 %, terminate testing and contact the manufac-
the barometric pressure during each test so that the measured
turer. The manufacturer may make appropriate changes or
gas flow can be corrected to standard
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