ASTM F2238-16

Standard Test Method for Performance of Rapid Cook Ovens

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the rapid cook 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 rapid cook 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 Cooking-energy efficiency is a precise indicator of a rapid cook oven's energy performance while cooking a typical food product. 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.  
5.5 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 (see 10.3),  
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 energy rate, and production capacity (see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.  
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: 14-Mar-2016
• 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

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
Designation: F2238 − 16 An American National Standard
Standard Test Method for
1
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.
3
1. Scope 2.2 ASHRAE Documents:
2013ASHRAE Handbook of FundamentalsChapter 1, Psy-
1.1 This test method evaluates the energy consumption and
chrometrics
cooking performance of rapid cook ovens. The food service
2014ASHRAEHandbook—RefrigerationChapter19,Ther-
operatorcanusethisevaluationtoselectarapidcookovenand
mal Properties of Foods
understand its energy consumption.
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
1.2 This test method is applicable to gas and electric rapid 3
of Experimental Data
4
cook ovens.
2.3 AOAC Document:
1.3 Therapidcookovencanbeevaluatedwithrespecttothe AOAC Procedure 984.25Moisture (Loss of Mass on Dry-
ing) in Frozen French Fried Potatoes
following (where applicable):
1.3.1 Energy input rate (see 10.2),
3. Terminology
1.3.2 Preheat energy consumption and time (see 10.3),
3.1 Definitions:
1.3.3 Idle energy rate (see 10.4),
3.1.1 cooking-energy effıciency, n—quantity of energy im-
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
parted to the specified food product, expressed as a percentage
1.3.5 Cooking-energy efficiency, cooking energy rate, and
ofenergyconsumedbytherapidcookovenduringthecooking
production capacity (see 10.6).
event.
1.4 The values stated in inch-pound units are to be regarded
3.1.2 cooking energy rate, n—average rate of energy con-
asstandard.Nootherunitsofmeasurementareincludedinthis
sumption (Btu/h or kW) during the cooking-energy efficiency
standard.
test.
1.5 This test method may involve hazardous materials,
3.1.3 energy input rate, n—peak rate at which a rapid cook
operations, and equipment. This test method does not purport
oven consumes energy (Btu/h or kW).
to address all of the safety concerns, if any, associated with its
3.1.4 idle energy rate, n—the rapid cook oven’s rate of
use. It is the responsibility of the user of this test method to
energy consumption (Btu/h or kW), when empty, required to
establish appropriate safety and health practices and deter-
maintain its cavity temperature at the specified thermostat set
mine the applicability of regulatory limitations prior to use.
point or to otherwise maintain the oven in a ready-to-cook
2. Referenced Documents
condition.
2
2.1 ASTM Standards: 3.1.5 oven cavity, n—that portion of the rapid cook oven in
which food products are heated or cooked.
D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
3.1.6 pilot energy rate, n—rate of energy consumption
(Btu/h) by a rapid cook oven’s continuous pilot (if applicable).
1
3.1.7 preheat energy, n—amount of energy consumed (Btu
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
or kWh), by the rapid cook oven while preheating its cavity
Productivity and Energy Protocol.
from ambient temperature to the specified thermostat set point
Current edition approved March 15, 2016. Published April 2016. Originally
approved in 2003. Last previous edition approved in 2009 as F2238–09. DOI:
3
10.1520/F2238-16. Available from American Society of Heating, Refrigerating, and Air-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
30329, http://www.ashrae.org.
4
Standards volume information, refer to the standard’s Document Summary page on Available from AOAC International, 2275 Research Blvd., Suite 300,
the ASTM website. Rockville, MD 20850-3250, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2238 − 16
or while preheating any other component of the oven, for helpinspecifyingthepropersizeandquantityofequipment.If
example, an integral heat exchanger, to a ready-to-cook con- production information is desired using a food product other
dition. than the specified test food, the test method could be adapted
and applied.
3.1.8 preheat time, n—time (min.) required for the rapid
cook oven cavity to preheat from ambient temperature to the
6. Apparatus
specified thermostat set point or for the rapid cook oven to
achieve a ready-to-cook condition.
6.1 Analytical Balance Scale, for measuring we
...

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.
Designation: F2238 − 09 F2238 − 16 An American National Standard
Standard Test Method for
1
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. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. 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 (see 10.3),
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 energy rate, and production capacity (see 10.6).
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this
standard.
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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
3
2.2 ASHRAE Documents:
2013 ASHRAE Handbook of Fundamentals “Thermal and Related Properties of Food and Food Materials,” Chapter 30, Table
1, 1989Chapter 1, Psychrometrics
2014 ASHRAE Handbook—Refrigeration Chapter 19, Thermal Properties of Foods
3
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
4
2.3 AOAC Document:
AOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes
3. Terminology
3.1 Definitions:
3.1.1 cooking-energy effıciency, n—quantity of energy imparted to the specified food product, expressed as a percentage of
energy consumed by the rapid cook oven during the cooking event.
3.1.2 cooking energy rate, n—average rate of energy consumption (Btu/h or kW) during the cooking-energy efficiency test.
3.1.3 energy input rate, n—peak rate at which a rapid cook oven consumes energy (Btu/h or kW).
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, 2009March 15, 2016. Published November 2009April 2016. Originally approved in 2003. Last previous edition approved in 20032009
as F2238 – 03.F2238 – 09. DOI: 10.1520/F2238-09.10.1520/F2238-16.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American Society of Heating, Refrigerating, and Air Conditioning Engineers, Inc., Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE,
Atlanta, GA 30329.30329, http://www.ashrae.org.
4
Available from AOAC International, 2275 Research Blvd., Suite 300, Rockville, MD 20850-3250, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2238 − 16
3.1.4 idle energy rate, n—the rapid cook oven’s rate of energy consumption (Btu/h or kW), when empty, required to maintain
its cavity temperature at the specified thermostat set point or to otherwise maintain the oven in a ready-to-cook condition.
3.1.5 oven cavity, n—that portion of the rapid cook oven in which food products are heated or cooked.
3.1.6 pilot energy rate, n—rate of energy consumption (Btu/h) by a rapid cook oven’s continuous pilot (if applicable).
3.1.7 preheat energy, n—amount of energy consumed (Btu or kWh), by the rapid cook oven while preheating its cavity from
ambient temperature to the specified thermostat set point or while preheating any other component of the oven, for example, an
int
...