ASTM F1496-12
(Test Method)Standard Test Method for Performance of Convection Ovens
Standard Test Method for Performance of Convection Ovens
SIGNIFICANCE AND USE
5.1 Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature.
5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or its cooking performance. Also, the results allow an operator to understand an oven's energy consumption.
5.2 Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing.
5.3 Fan and Control Energy Rate—Information from this test can be used to estimate the cost of electricity required to operate a gas oven. This cost can be added to the cost of gas consumed to estimate the total cost of energy necessary to operate the oven.
5.4 Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on.
5.5 Preheat Energy Consumption and Time—This test provides a measure of time and energy required to preheat the oven cavity from ambient temperature to the thermostat set point temperature.
5.6 Idle Energy Rate—This test provides a measure of an empty oven's energy consumption at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven's design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.
5.7 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads of a standard food product are being cooked.
5.8 Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.
5.9 Cooking Uniformity—This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity.
5.10 White Sheet Cake Browning—This test provides information regarding the oven's ability to brown wh...
SCOPE
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens).
1.3 This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.Note 1—Ovens that can operate in steam-only mode should be evaluated using ASTM F2861.
1.4 The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7),
1.4.7 White sheet cake browning (10.8), and
1.4.8 Bakery steam mode, if applicable (10.9).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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.
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Designation: F1496 − 12 AnAmerican National Standard
Standard Test Method for
1
Performance of Convection Ovens
This standard is issued under the fixed designation F1496; 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 responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
1.1 This test method covers the energy consumption and
bility of regulatory limitations prior to use.
cooking performance evaluation of convection ovens. The test
method is also applicable to convection ovens with limited
2. Referenced Documents
moistureinjection.Theresultsofapplyingitcanbeusedbythe
2
2.1 ASTM Standards:
food service operator to select a convection oven and to
D3588Practice for Calculating Heat Value, Compressibility
understand its energy consumption and performance.
Factor, and Relative Density of Gaseous Fuels
1.2 This test method applies to general purpose, full-size,
F2092Specification for Convection Oven Gas or Electric
and half-size convection ovens and bakery ovens used primar-
F2093Test Method for Performance of Rack Ovens
ily for baking food products. It is not applicable to ovens used
F2861Test Method for Enhanced Performance of Combina-
primarily for slow cooking and holding food product, to large
tion Oven in Various Modes
roll-in rack-type ovens, or to ovens that can operate in a
3
2.2 ASHRAE Documents:
steam-only mode (combination ovens).
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
1.3 This test method is intended to be applied to convection
Table 2—Thermodynamic Properties of Water at Satura-
ovens that operate close to their rated input in the dry heating
tion
mode,withthecirculatingfanoperatingatitsmaximumspeed.
ASHRAE Guideline 2-1986(RA90) “Engineering Analysis
NOTE 1—Ovens that can operate in steam-only mode should be
of Experimental Data”
evaluated using ASTM F2861.
1.4 The oven’s energy consumption and cooking perfor-
3. Terminology
mance are evaluated in this test method specifically with
3.1 Definitions:
respect to the following:
3.1.1 average preheat rate—rate (°F/min) at which cavity
1.4.1 Thermostat calibration (10.2),
temperature is heated from ambient temperature to the oven’s
1.4.2 Energyinputrateandpreheatenergyconsumptionand
thermostat set point.
time (10.3),
3.1.2 bakery steam mode—a single injection of water/steam
1.4.3 Pilot energy rate (if applicable) (10.4),
intothebakingcavityatthestartofabakecycle.Injectiontime
1.4.4 Idle energy rate (10.5),
not to exceed 60 seconds per baking event.
1.4.5 Cooking energy efficiency and production capacity
(10.6),
3.1.3 convection oven—an appliance for cooking food by
1.4.6 Cooking uniformity (10.7),
forcing hot air over the surface of the food using a fan in a
1.4.7 White sheet cake browning (10.8), and
closed cavity.
1.4.8 Bakery steam mode, if applicable (10.9).
3.1.4 cook time—time required to cook potatoes during a
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
cooking energy efficiency test.
as the standard. The values given in parentheses are for
3.1.5 cooking energy—energy consumed (kBtu or kWh) by
information only.
the oven as it cooks potatoes during the cooking energy
1.6 This standard does not purport to address all of the
efficiency tests.
safety concerns, if any, associated with its use. It is the
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
1
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.
3
Current edition approved Oct. 1, 2012. Published December 2012. Originally Available from American Society of Heating, Refrigerating, and Air-
ε1
approved in 1993. Last previous edition approved in 2005 as F1496–99 (2005) . Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F1496-12. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1496 − 12
3.1.6 cooking energy effıciency—the ratio of the quantity of operate within this specification. For gas ovens, the pilot
energy absorbed by the food product to the quantity of energy energy rate and the fan and control energy rate are also
input to the oven during a cooking energy efficiency test determined.
expressed as a
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
´1
Designation: F1496 − 99 (Reapproved 2005) F1496 − 12 An American National Standard
Standard Test Method for
1
Performance of Convection Ovens
This standard is issued under the fixed designation F1496; 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
εNOTE—Subsection 11.7.3 editorially corrected in June 2009.
1. Scope
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method
is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service
operator to select a convection oven and to understand its energy consumption.consumption and performance.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for
baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in
rack-type ovens, or to ovens designed specifically to cook only one food product (for example, specialty that can operate in a
steam-only mode (combination ovens).
1.3 This test method is intended to be applied to convection ovens operated that operate close to their rated input in the dry
heating mode, with the circulating fan operating at its maximum speed and without any injection of moisture into the oven
cavity.speed.
NOTE 1—Ovens that can operate in steam-only mode should be evaluated using ASTM F2861.
1.4 The oven’s energy consumption and cooking performance are evaluated in this test method specifically with respect to the
following:
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7), and
1.4.7 White sheet cake browning (10.8). ), and
1.4.8 Bakery steam mode, if applicable (10.9).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information
only.
1.6 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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F2092 Specification for Convection Oven Gas or Electric
F2093 Test Method for Performance of Rack Ovens
F2861 Test Method for Enhanced Performance of Combination Oven in Various Modes
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved Oct. 1, 2005Oct. 1, 2012. Published October 2005December 2012. Originally approved in 1993. Last previous edition approved in 19992005
ε1
as F1496 – 99.F1496 – 99 (2005) . DOI: 10.1520/F1496-99R05E01.10.1520/F1496-12.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 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 the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1496 − 12
3
2.2 ASHRAE Documents:
1989 ASHRAE Handbook of Fundamentals, Chapter 6, Table 2—Thermodynamic Properties of Water at Saturation
ASHRAE Guideline 2-1986 (RA90) “Engineering Analysis of Experimental Data”
3. Terminology
3.1 Definitions:
3.1.1 average preheat rate—rate (°F/min) at which cavity temperature is heated from ambient temperature to the oven’s
thermostat set point.
3.1.2 bakery steam mode—a single injection of water/steam into the baking cavity at the start of a bake cycle. Injection time
not to exceed 60 seconds per baking event.
3.1.3 convection oven—an appliance for cooking food by forcing hot air over the surface of the food using a fan in a closed
cavity.
3.1.4 cook time—time required to cook pot
...
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