ASTM F2238-03

Standard Test Method for Performance of Rapid Cook Ovens

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the rapid cook oven is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the rapid cook oven can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Cooking energy efficiency is a precise indicator of a rapid cook oven’energy performance while cooking 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 rapid cook oven.
Production capacity information can help an end user to better understand the production capabilities of a rapid cook 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.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric rapid cook ovens.
1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see10.2 ),
1.3.3 Idle energy rate (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see )10.5, and
1.3.5 Cooking energy efficiency, cooking-load energy efficiency and production capacity (see 10.6).
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 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 test method to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 09-Mar-2003
• 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

Relations

• Replaced By: ASTM F2238-09 - Standard Test Method for Performance of Rapid Cook Ovens
• Effective Date: 01-Oct-2009
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-2003
• 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: 10-Mar-2003
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-2003

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Please contact ASTM International (www.astm.org) for the latest information.
An American National Standard
Designation:F2238–03
Standard Test Method for
Performance of Rapid Cook Ovens
This standard is issued under the fixed designation F2238; 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 ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
of Experimental Data
1.1 This test method evaluates the energy consumption and
cooking performance of rapid cook ovens. The food service
3. Terminology
operatorcanusethisevaluationtoselectarapidcookovenand
3.1 Definitions:
understand its energy consumption.
3.1.1 cooking energy effıciency, n—quantity of energy im-
1.2 This test method is applicable to gas and electric rapid
parted to the specified food product, expressed as a percentage
cook ovens.
ofenergyconsumedbytherapidcookovenduringthecooking
1.3 Therapidcookovencanbeevaluatedwithrespecttothe
event.
following (where applicable):
3.1.2 cooking energy rate, n—average rate of energy con-
1.3.1 Energy input rate (see 10.2),
sumption (Btu/h or kW) during the cooking energy efficiency
1.3.2 Preheat energy consumption and time (see 10.3),
tests. Refers to all loading scenarios (heavy, medium, light).
1.3.3 Idle energy rate (see 10.4),
3.1.3 cooking-load energy effıciency, n—quantity of energy
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
impartedtothespecifiedfoodproductandthepot,pan,tray,or
1.3.5 Cooking energy efficiency, cooking-load energy effi-
dish containing the food product, expressed as a percentage of
ciency and production capacity (see 10.6).
energy consumed by the rapid cook oven during the cooking
1.4 The values stated in inch-pound units are to be regarded
event.
as standard. The SI units given in parentheses are for informa-
3.1.4 energy input rate, n—peak rate at which a rapid cook
tion only.
oven consumes energy (Btu/h or kW).
1.5 This test method may involve hazardous materials,
3.1.5 idle energy rate, n—the rapid cook oven’s rate of
operations, and equipment. This test method does not purport
energy consumption (Btu/h or kW), when empty, required to
to address all of the safety concerns, if any, associated with its
maintain its cavity temperature at the specified thermostat set
use. It is the responsibility of the user of this test method to
point or to otherwise maintain the oven in a ready-to-cook
establish appropriate safety and health practices and deter-
condition.
mine the applicability of regulatory limitations prior to use.
3.1.6 oven cavity, n—that portion of the rapid cook oven in
2. Referenced Documents which food products are heated or cooked.
3.1.7 pilot energy rate, n—rate of energy consumption
2.1 ASTM Standards:
(Btu/h) by a rapid cook oven’s continuous pilot (if applicable).
D3588 PracticeforCalculatingHeatValue,Compressibility
3.1.8 preheat energy, n—amount of energy consumed (Btu
Factor, and Relative Density of Gaseous Fuels
or kWh), by the rapid cook oven while preheating its cavity
2.2 ASHRAE Documents:
from ambient temperature to the specified thermostat set point
ASHRAE Handbook of Fundamentals “Thermal and Re-
or while preheating any other component of the oven, for
latedPropertiesofFoodandFoodMaterials,”Chapter30,
example, an integral heat exchanger, to a ready-to-cook con-
Table 1, 1989
dition.
3.1.9 preheat time, n—time (min.) required for the rapid
This test method is under the jurisdiction of ASTM Committee F26 on Food
cook oven cavity to preheat from ambient temperature to the
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
specified thermostat set point or for the rapid cook oven to
Productivity and Energy Protocol.
achieve a ready-to-cook condition.
Current edition approved March 10, 2003. PublishedApril 2003. DOI: 10.1520/
F2238-03.
3.1.10 production capacity, n—maximum rate (lb/h) at
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
which an rapid cook oven can bring the specified food product
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
to a specified “cooked” condition.
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
Available fromAmerican Society of Heating, Refrigerating andAir Condition-
ing 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 superseded and replaced by a new version or withdrawn.
Please contact ASTM International (www.astm.org) for the latest information.
F2238–03
3.1.11 production rate, n—rate (lb/h) at which a rapid cook 6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
oven brings the specified food product to a specified “cooked” the lower edge of the hood 6 ft, 6 in. from the floor and with
condition. Does not necessarily refer to maximum rate. Pro- the capacity to operate at a nominal exhaust ventilation rate of
duction rate varies with the amount of food being cooked. 300 cfm per linear foot of active hood length. This hood shall
3.1.12 rapid cook oven, n—acookingappliancethatutilizes extend a minimum of 6 in. past both sides and the front of the
one or more heat transfer technologies to cook food product cooking appliance and shall not incorporate side curtains or
within a chamber and which is capable of cooking the food partitions.
productsignificantlyfasterthanispossibleusingsolelyradiant
6.4 Convection Drying Oven,withtemperaturecontrolledat
oven or convection oven technologies. Heat transfer technolo-
220 6 5°F, to be used to determine moisture content of pizza
gies which may be employed include microwave, quartz
crust, pizza sauce and pizza cheese.
halogen and high velocity or impingement convection, both
6.5 Gas Meter, for measuring the gas consumption of a
gas and electric.
rapid cook oven, shall be a positive displacement type with a
3.1.13 uncertainty, n—measure of systematic and precision
resolution of at least 0.01 ft and a maximum uncertainty no
errors in specified instrumentation or measure of repeatability
greaterthan1%ofthemeasuredvalueforanydemandgreater
of a reported test result.
than 2.2 ft /h. If the meter is used for measuring the gas
consumed by the pilot lights, it shall have a resolution of at
4. Summary of Test Method
least 0.01 ft and a maximum uncertainty no greater than 2%
4.1 Energyinputrateisdeterminedtoconfirmthattherapid
of the measured value.
cook oven is operating within 5% of the nameplate energy
6.6 Pressure Gage, for monitoring natural gas pressure.
input rate. For a gas rapid cook oven, the pilot energy rate and
Shall have a range of zero to 10 in. H O, a resolution of 0.5 in.
the fan and control energy rates are also determined.
H O, and a maximum uncertainty of 1% of the measured
4.2 Preheat energy and time are determined.
value.
4.3 Idle energy rate is determined.
6.7 Stop Watch, with a 1-s resolution.
4.4 Cooking energy efficiency, cooking-load energy effi-
6.8 Temperature Sensor,formeasuringnaturalgastempera-
ciency and production rate are determined during single-run
ture in the range of 50 to 100°F with an uncertainty of 6 1°F.
andbarreling-runcookingtestsusingpizzaandchickenbreasts
6.9 Thermocouple, industry-standard, insulated, 24 gage,
as food products.
type T or Type K thermocouple wire, welded and calibrated,
5. Significance and Use with an uncertainty of 61°F.
6.10 Thermocouple Probe,TypeTorType K, micro needle,
5.1 The energy input rate test is used to confirm that the
product probe with a response time from ambient to 200°F of
rapid cook oven is operating properly prior to further testing.
less than 20 s, and an uncertainty of 61°F.
5.2 Preheat energy and time can be useful to food service
operators to manage power demands and to know how quickly
6.11 Watt-Hour Meter, for measuring the electrical energy
the rapid cook oven can be ready for operation. consumptionofarapidcookoven,shallhavearesolutionofat
5.3 Idle energy rate and pilot energy rate can be used to
least 10Wh and a maximum uncertainty no greater than 1.5%
estimate energy consumption during non-cooking periods. of the measured value for any demand greater than 100W. For
5.4 Cooking energy efficiency is a precise indicator of a
any demand less than 100 W, the meter shall have a resolution
rapid cook oven’s energy performance while cooking a typical of at least 10 Wh and a maximum uncertainty no greater than
food product under various loading conditions. If energy
10%.
performance information is desired using a food product other
than the specified test food, the test method could be adapted
7. Reagents and Materials
and applied. Energy performance information allows an end
7.1 Chicken Breasts shallbenominal5ozfrozen,boneless,
usertobetterunderstandtheoperatingcharacteristicsofarapid
skinless, butterfly cut, chicken breasts (whole meat, not fabri-
cook oven.
cated). When thawed and drained, each chicken breast shall
5.5 Production capacity information can help an end user to
weigh 4.8 6 0.2 oz.
better understand the production capabilities of a rapid cook
7.2 Pizza Crust shall be a 12 in. diameter, prebaked or
oven as it is used to cook a typical food product and this could
parbaked crust, weighing 0.9 6 0.2 lb and having a moisture
helpinspecifyingthepropersizeandquantityofequipment.If
content of 36 6 3% by weight, based on a gravimetric
production information is desired using a food product other
moisture analysis. Refrigerate to 39 6 1°F.
than the specified test food, the test method could be adapted
7.3 Pizza Sauce shall be a simple, tomato based sauce with
and applied.
a moisture content of 90 6 2% by weight, based on a
6. Apparatus gravimetric moisture analysis. Refrigerate to 39 6 1°F.
7.4 Pizza Cheese shall be a part skim, low moisture, shred-
6.1 Analytical Balance Scale, for measuring weights up to
dedmozzarellacheesewithamoisturecontentof50 62%by
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
weight, based on a gravimetric moisture analysis. Refrigerate
6.2 Barometer, for measuring absolute atmospheric pres-
to 39 6 1°F.
sure,tobeusedforadjustmentofmeasurednaturalgasvolume
tostandardconditions.Shallhavearesolutionof0.2in.Hgand 7.5 Pizza shall be comprised of a pizza crust, pizza sauce
an uncertainty of 0.2 in. Hg. and pizza cheese according to the following: uniformly spread
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Please contact ASTM International (www.astm.org) for the latest information.
F2238–03
0.25 lb of pizza sauce on top of a pizza crust to within 0.5 in. 9.4 For a gas rapid cook oven, adjust (during maximum
oftheedgeofthecrustandcoverthepizzasaucewith0.375lb energy input) the gas supply pressure downstream from the
of pizza cheese. appliance’s pressure regulator to within 6 2.5% of the
7.6 Gravimetric moisture analysis shall be performed as operating manifold pressure specified by the manufacturer.
follows:To determine moisture content, placea1lb sample of Make adjustments to the appliance following the manufactur-
thetestfoodonadry,aluminumsheetpanandplacethepanin er’s recommendations for optimizing combustion.
a convection drying oven at a temperature of 220 6 5°F for a
periodof24h.Weighthesamplebeforeitisplacedintheoven 10. Procedure
and after it is removed and determine the percent moisture
10.1 General:
content based on the percent weight loss of the sample. The
10.1.1 Forgasappliances,recordthefollowingforeachtest
sample must be thoroughly chopped ( ⁄8 in. or smaller squares)
run:
andspreadevenlyoverthesurfaceofthesheetpaninorderfor
10.1.1.1 Higher heating value,
all of the moisture to evaporate during drying and it is
10.1.1.2 Standard gas pressure and temperature used to
permissible to spread the sample on top of baking paper in
correct measured gas volume to standard conditions,
order to protect the sheet pan and simplify clean-up.
10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
NOTE 1—The moisture content of pizza crust, pizza sauce, and pizza
cheese can be determined by a qualified chemistry lab using the AOAC 10.1.1.5 Barometric pressure, and
procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French
10.1.1.6 Energy input rate during or immediately prior to
Fried Potatoes.
test (for example, during the preheat for that days testing).
8. Sampling and Test Units NOTE 4—Usingacalorimeterorgaschromatographinaccordancewith
accepted laboratory procedures is the preferred method for determining
8.1 Rapid Cook Oven—Select a representative production
the higher heating value of gas supplied to the rapid cook oven under test.
model for performance testing.
It is recommended that all testing be performed with gas having a higher
heating value of 1000 to 1075 Btu/ft .
9. Preparation of Apparatus
10.1.2 For gas rapid cook ovens, add electric energy con-
9.1 Install the appliance in a properly ventilated area in
sumption to gas energy for all tests, with the exception of the
accordance with the manufacturer’s instructions. The associ-
energy input rate test (see 10.3).
ated heating or cooling system shall be capable of maintaining
10.1.3 For electric rapid cook ovens, record the following
an ambient temperature of 75 6 5°F within the testing
for each test run:
environment.
10.1.3.1 Voltage while elements are energized, and
10.1.3.2 Energy input rate during or immediately prior to
NOTE 2—The ambient temperature requirements are designed to simu-
laterealworldkitchentemperaturesandaremeanttoprovideareasonable test (for example, during the preheat for that days testing).
guideline for the temperature requirements during testing. If a facility is
10.1.4 For each test run, confirm that the peak input rate is
not able to maintain the required temperatures, then it is reasonable to
within 6 5% of the rated nameplate input. If the difference is
expectthattheapplicationoftheproceduremaydeviatefromthespecified
greater than 5%, terminate testing and contact the manufac-
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
turer. The manufacturer may make appropriate changes or
on the Results Reporting Sheets.
adjustments to the rapid cook oven.
9.2 Connect the rapid cook oven to a calibrated energy test
10.2 Energy Input:
meter. For gas installations, install a pressure regulator down-
10.2.1 Settherapidcookovencontrolssothattheovenwill
stream from the meter to maintain a constant pressure of gas
operate at the maximum input rate and turn the oven on.
for all te
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