ASTM F1496-99(2005)e1

Standard Test Method for Performance of Convection Ovens

SIGNIFICANCE AND USE
Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature.
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.
Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing.
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.
Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on.
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.
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.
Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while light, medium, and heavy loads are being cooked.
Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.
Cooking Uniformity—This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity.
White Sheet Cake Browning—This test provides information regarding the oven's ability to brown white sheet cakes uniformly through its cavity.
SCOPE
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption.
1.2 This test method applies to general purpose, full-size, and half-size convection 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 ovens).
1.3 This test method is intended to be applied to convection ovens operated close to 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.
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).
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.  
A2.1.1 The test procedure in this annex determines the moisture content of raw and cooked food products using gravimetric weight loss on air drying.

General Information

• Status: Historical
• Publication Date: 30-Sep-2005
• 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

• Replaces: ASTM F1496-99(2005) - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-Oct-2005
• Replaced By: ASTM F1496-12 - Standard Test Method for Performance of Convection Ovens
• Effective Date: 01-Oct-2012
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Oct-2005
• 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: 01-Oct-2005
• Referred By: ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
• Effective Date: 01-Oct-2005
• Referred By: ASTM F2092-14(2022) - Standard Specification for Convection Oven Gas or Electric
• Effective Date: 01-Oct-2005
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Oct-2005
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Oct-2005
• Referred By: ASTM F2093-18(2023) - Standard Test Method for Performance of Rack Ovens
• Effective Date: 01-Oct-2005

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
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Designation: F1496 − 99 (Reapproved2005) An American National Standard
Standard Test Method for
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.
ε NOTE—Subsection 11.7.3 editorially corrected in June 2009.
1. Scope priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
1.1 This test method covers the energy consumption and
cooking performance evaluation of convection ovens. The
2. Referenced Documents
results of applying it can be used by the food service operator
2.1 ASTM Standards:
to select a convection oven and to understand its energy
D3588Practice for Calculating Heat Value, Compressibility
consumption.
Factor, and Relative Density of Gaseous Fuels
1.2 This test method applies to general purpose, full-size, 3
2.2 ASHRAE Documents:
and half-size convection ovens used primarily for baking food
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
products. It is not applicable to ovens used primarily for slow
Table 2—Thermodynamic Properties of Water at Satura-
cooking and holding food product, to large roll-in rack-type
tion
ovens, or to ovens designed specifically to cook only one food
ASHRAE Guideline 2-1986(RA90) “Engineering Analysis
product (for example, specialty ovens).
of Experimental Data”
1.3 This test method is intended to be applied to convection
3. Terminology
ovens operated close to rated input in the dry heating mode,
with the circulating fan operating at its maximum speed and
3.1 Definitions:
without any injection of moisture into the oven cavity.
3.1.1 average preheat rate—rate (°F/min) at which cavity
temperature is heated from ambient temperature to the oven’s
1.4 The oven’s energy consumption and cooking perfor-
thermostat set point.
mance are evaluated in this test method specifically with
respect to the following: 3.1.2 convection oven—an appliance for cooking food by
1.4.1 Thermostat calibration (10.2),
forcing hot air over the surface of the food using a fan in a
1.4.2 Energyinputrateandpreheatenergyconsumptionand
closed cavity.
time (10.3),
3.1.3 cook time—time required to cook potatoes during a
1.4.3 Pilot energy rate (if applicable) (10.4),
cooking energy efficiency test.
1.4.4 Idle energy rate (10.5),
3.1.4 cooking energy—energy consumed (kBtu or kWh) by
1.4.5 Cooking energy efficiency and production capacity
the oven as it cooks potatoes during heavy-, medium-, or
(10.6),
light-load cooking energy efficiency tests.
1.4.6 Cooking uniformity (10.7), and
3.1.5 cooking energy effıciency—the ratio of the quantity of
1.4.7 White sheet cake browning (10.8).
energy absorbed by the food product to the quantity of energy
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
input to the oven during a cooking energy efficiency test
as the standard. The values given in parentheses are for
expressed as a percent.
information only.
3.1.6 cooking energy rate—average rate of the oven’s en-
1.6 This standard does not purport to address all of the
ergy consumption (kBtu/h or kW) during a cooking energy
safety concerns, if any, associated with its use. It is the
efficiency test.
responsibility of the user of this standard to establish appro-
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 [e-mail]. 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 Oct. 1, 2005. Published October 2005. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1993. Last previous edition approved in 1999 as F1496–99. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1496-99R05E01. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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F1496 − 99 (2005)
3.1.7 fan and control energy rate—the rate of energy con- ence between its reading and the temperature at the center of
sumption (kW and kBtu/h) by an oven’s controls and fan the cavity is no more than 65°F (62.8°C).
motor.
4.2 Preheat Energy Consumption and Time—The time and
3.1.8 heavy load—load (lb) during a cooking energy effi- energyrequiredtopreheattheovenfromroomtemperature(75
ciency test consisting of approximately 14.5 lb (6.6 kg) of 6 5°F) to 340°F is determined.
potatoes on each of five sheet pans spaced evenly in a full-size
4.3 Energy Input Rate—The input rate of the oven is
oven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-size
determined to check whether the oven is operating properly. If
oven).
the measured input rate is not within 5% of the rated input, all
3.1.9 idle energy rate—oven’s rate of energy consumption further testing ceases until the appliance can be made to
(kBtu/horkW),whenempty,tomaintainitscavitytemperature operate within this specification. For gas ovens, the pilot
at the thermostat set point. energy rate and the fan and control energy rate are also
determined.
3.1.10 light load—load (lb) during a cooking energy effi-
ciency test consisting of approximately 14.5 lb (6.6 kg) of 4.4 Idle Energy Rate—The idle energy rate (kBtu/h or kW)
is determined with the oven set to maintain 350 6 5°F (177 6
potatoes on a single pan placed on the center rack of the oven
(7.25 lb (3.29 kg) of potatoes in a half-size oven). 2.8°C).
4.5 Cooking Energy Effıciency and Production Capacity—
3.1.11 measured energy input rate—peak rate (kBtu/h or
kW) at which an oven will consume energy, measured during The cooking energy efficiency and production rate are deter-
mined during light-, medium-, and heavy-load cooking tests.
aperiod(typically,itspreheatperiod)whenitisknownthatthe
oven is operating at full input, including the fan at high speed.
4.6 Cooking Uniformity—The uniformity of heating within
the oven’s cavity is determined and reported based on the
3.1.12 medium load—load (lb) during a cooking energy
efficiency test consisting of approximately 14.5 lb (6.6 kg) of averagetemperatureoneachrackduringcookingtests(pansof
ice simulating pans of frozen food).
potatoesoneachofthreesheetpansspacedevenlyinafull-size
oven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-size
4.7 White Sheet Cake Browning—The uniformity of brown-
oven).
ing from rack to rack is documented using white sheet cakes.
3.1.13 pilot energy rate—rate of energy consumption
5. Significance and Use
(kBtu/h) by a gas oven’s standing pilot during non-cooking
periods, if applicable. 5.1 Thermostat Calibration—This test is conducted to en-
sure that all test results are determined at the same bulk oven
3.1.14 preheat energy—amount of energy consumed (kBtu
cavity air temperature.
or kWh) by the oven while preheating its cavity from ambient
5.1.1 The results of the following tests can be used by an
temperature to the oven’s thermostat set point.
operator to select a convection oven based on its energy
3.1.15 preheat time—time (min) required for the oven
consumption performance or its cooking performance. Also,
cavity to preheat from ambient temperature to the thermostat
the results allow an operator to understand an oven’s energy
set point.
consumption.
3.1.16 production capacity—maximum rate of food cooked
5.2 Energy Input Rate—This test is used to confirm the test
(lb/h) in an oven based on cooking potatoes during heavy-load
oven’s rated input and to ensure its proper operation during all
cooking energy efficiency tests.
testing.
3.1.17 production rate—rate of food cooked (lb/h) in an
5.3 Fan and Control Energy Rate—Information from this
oven based on cooking potatoes during cooking energy effi-
test can be used to estimate the cost of electricity required to
ciency tests.
operate a gas oven. This cost can be added to the cost of gas
consumed to estimate the total cost of energy necessary to
3.1.18 test method—a definitive procedure for the
operate the oven.
identification, measurement, and evaluation of one or more
qualities, characteristics, or properties of a material, product,
5.4 PilotEnergyRate—Thistestprovidesameasureofagas
system, or service that produces a test result.
oven’senergyconsumptionrateduringperiodswhenitsburner
is not on.
3.1.19 uncertainty—a measure of the combination of the
bias and precision error in specified instrumentation or the
5.5 Preheat Energy Consumption and Time—This test pro-
measure of the repeatability of a reported test result.
vides a measure of time and energy required to preheat the
oven cavity from ambient temperature to the thermostat set
4. Summary of Test Methods
point temperature.
4.1 Thermostat Calibration—The accuracy of the oven 5.6 Idle Energy Rate—This test provides a measure of an
thermostatischeckedat350°F(177°C),thesetpointforallbut empty oven’s energy consumption at a typical cooking tem-
the browning test, which is 300°F (149°C). This is accom- perature setting. It also provides an indicator of the combined
plished by comparing the oven’s temperature control setting effectivenessofcomponentsoftheoven’sdesign(forexample,
with the temperature at the center of the oven’s cavity. If insulation, door seals, and combustion efficiency) that influ-
necessary, the control is adjusted so that the maximum differ- ence its energy consumption.
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F1496 − 99 (2005)
5.7 Cooking Energy Effıciency—This test provides a mea- 100°F (10 to 37.8°C), resolution of 1.0°F (0.6°C), and uncer-
sure of the oven’s energy efficiency while light, medium, and tainty of 61.0°F (60.6°C).
heavy loads are being cooked.
6.8 Gas Pressure Gage, for measuring the pressure of
natural gas supplied to an oven, with a range from 0 to 15 in.
5.8 Production Capacity—This test provides information
H O, resolution of 0.1 in. H O, and uncertainty of 60.1 in.
that allows an operator to select an oven that matches food 2 2
H O.
output requirements.
6.9 Barometer, for measuring atmospheric pressure, with a
5.9 Cooking Uniformity—This test provides information
range from 28 to 32 in. Hg, resolution of 0.2 in. Hg, and
regarding the oven’s ability to cook food at the same rate
uncertainty of 60.2 in. Hg.
throughout the oven’s cavity.
5.10 White Sheet Cake Browning—This test provides infor- 7. Reagents and Materials
mationregardingtheoven’sabilitytobrownwhitesheetcakes
7.1 Potatoes shall be fresh, whole, prewashed, U.S. No. 1
uniformly through its cavity.
Russets. Size shall be 100 count. A minimum of ten cases is
needed for three test runs of light-, medium-, and heavy-load
6. Apparatus
cooking energy efficiency tests.
6.1 Watt-Hour Meter, for measuring the electrical energy
7.2 Macaroni and Cheese, a sufficient quantity of frozen,
consumption of an oven or oven fan motor/controls, having a
commercial-grade,ready-to-cookmacaroniandcheeseentrees,
resolution of at least 10 Wh and a maximum uncertainty no
with a nominal weight between 4.5 and 4.75 lb per unit, shall
greater than 1.5% of the measured value for any demand
be obtained from a food distributor. The frozen macaroni and
greater than 100 W. For any demand equal to or less than 100
cheese shall have an initial moisture content of 68 62%,by
W, the meter shall have a resolution of at least 1 Wh and a
weight. The moisture content shall be verified using the
maximum uncertainty no greater than 10%.
procedure in Annex A2.
6.2 Gas Meter, for measuring the gas consumption of an
NOTE1—Stouffer’sTraditionalmacaroniandcheesehasbeenshownto
be an acceptable product for testing by PG&E.
oven, which shall be a positive displacement type with a
resolution of at least 0.01 ft and a maximum uncertainty no
7.3 Aluminum Sheet Pans—Aminimum of five of each size
greaterthan1%ofthemeasuredvalueforanydemandgreater
is needed for cooking energy efficiency and browning tests.
than 2.2 ft /h. If the meter is used for measuring the gas
Sizes required: 18 by 26 by 1 in. (457 by 660 by 25 mm) for
consumedbythepilotlight,itshallhavearesolutionofatleast
full-size ovens and 18 by 13 by 1 in. (457 by 330 by 25 mm)
0.01 ft and a maximum uncertainty no greater than 2% of the
for half-size ovens.
measured value.
7.4 Mixer, commercial, for mixing cake batter (browning
6.3 Temperature Readout Device, connected to bare-
test).
junction, thermocouple probes, with a range from 0 to 450°F
7.5 CakeMix,PillsburyDeluxeWhite,5lb(2.3kg)perbox.
(−17.8 to 232°C), a resolution of 0.1°F (0.06°C), and an
A minimum of 20 lb (9.1 kg) is required for full-size oven
uncertaintyof 61.0°F(60.6°C),usedtomeasurethetempera-
browningtestsandaminimumof10lb(4.5kg)isrequiredfor
ture of air (ambient and cavity), potatoes, and ice/water
half-size oven browning tests.
mixture. The device readout shall be capable of displaying
7.6 Paper Baking Liners, to line sheet pans for browning
required average temperature(s) during cooking energy effi-
tests.
ciency and cooking uniformity tests (minimum of 20 thermo-
couples needed).
8. Sampling, Test Units
6.4 Counter Scale, with a capacity of 20.0 lb (9.1 kg), a
8.1 Oven—A representative production model shall be se-
resolutionof0.01lb(0.005kg),andanuncertaintyof 60.01lb
lected for performance testing.
(0.005 kg) to measure the weight of potatoes for the cooking
energy efficiency tests, water for the cooking uniformity tests,
9. Preparation of Apparatus
and cake batter for the browning test.
9.1 Install the appliance according to the manufacturer’s
6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall instructions under a 4-ft (1.2-m) deep canopy exhaust hood
mountedagainstthewall,withtheloweredgeofthehood6ft,
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
from the floor, with the capacity to operate at a nominal 6 in. (1.98 m) from the floor. Position the oven with the front
edge of the oven door inset 6 in. (152 mm) from the vertical
exhaust ventilation rate of 300 cfm per linear foot of active
hood length. This hood shall extend a minimum of 6 in. (152 plane of the front edge of the hood, at the manufacturer’s
recommended working height. The length of the exhaust hood
mm) past both sides of the cooking appliance and shall not
incorporate side curtains or partitions. Makeup air shall be andactivefilterareashallextendaminimumof6in.(152mm)
delivered through face registers or from the space, or bot
...