ASTM F1787-98(2015)
(Test Method)Standard Test Method for Performance of Rotisserie Ovens
Standard Test Method for Performance of Rotisserie Ovens
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rotisserie oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-cooking periods.
5.4 Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven.
5.5 Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements.
5.6 Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.
5.7 Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven's performance when holding cooked product.
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, 10.10),
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
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.
General Information
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Designation: F1787 − 98 (Reapproved 2015) An American National Standard
Standard Test Method for
Performance of Rotisserie Ovens
This standard is issued under the fixed designation F1787; 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 2.2 ASHRAE Document:
ASHRAE Guideline 2—1986(RA90) EngineeringAnalysis
1.1 This test method evaluates the energy consumption and
of Experimental Data
cooking performance of rotisserie ovens. The food service
operator can use this evaluation to select a rotisserie oven and
3. Terminology
understand its energy performance.
3.1 Definitions:
1.2 This test method is applicable to thermostatically-
3.1.1 cooking cavity, n—that portion of the appliance in
controlled gas and electric rotisserie ovens designed for batch
which food products are heated or cooked.
cooking.
3.1.2 cooking energy, n—energy consumed by the rotisserie
1.3 The rotisserie oven can be evaluated with respect to the
oven as it is used to cook whole chickens under heavy- and
following (where applicable):
light-load conditions.
1.3.1 Energy input rate (10.2),
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3.2 Preheat energy and time (10.4),
parted to the chickens and appropriate spits, expressed as a
1.3.3 Idle energy rate (10.5),
percentage of energy consumed by the rotisserie oven during
1.3.4 Pilot energy rate, if applicable (10.6),
the cooking event.
1.3.5 Cooking energy efficiency and production capacity
3.1.4 cooking energy rate, n—average rate of energy con-
(10.9), and
sumption (Btu/h or kW) during the cooking energy efficiency
1.3.6 Holding energy rate and product shrinkage (optional,
tests.
10.10),
3.1.5 cook time, n—time required to cook thawed (38 to
1.4 The values stated in inch-pound units are to be regarded
40°F) whole chickens as specified in 7.4 to an average
as standard. The values given in parentheses are mathematical
temperature of 195°F during a cooking energy efficiency test.
conversions to SI units that are provided for information only
3.1.6 energy input rate, n—peak rate at which a rotisserie
and are not considered standard.
oven consumes energy (Btu/h or kW), typically reflected
1.5 This test method does not purport to address all of the
during preheat.
safety concerns, if any, associated with its use. It is the
3.1.7 idle energy rate, n—the rate of energy consumed
responsibility of the user of this standard to establish appro-
(Btu/h or kW) by the rotisserie oven while “holding” or
priate safety and health practices and determine the applica-
“idling” the cooking cavity at the thermostat set point.
bility of regulatory limitations prior to use.
3.1.8 holding energy rate, n—the rate of energy consumed
(Btu/h or kW) by the rotisserie oven while keeping cooked
2. Referenced Documents
product warm for display or merchandising purposes.
2.1 ANSI Document:
3.1.9 pilot energy rate, n—average rate of energy consump-
ANSI Standard Z83.11American National Standard for Gas
2 tion (Btu/h) by a rotisserie oven’s continuous pilot (if appli-
Food Service Equipment
cable).
3.1.10 preheat energy, n—amount of energy consumed by
the rotisserie oven while preheating the cooking cavity from
This test method is under the jurisdiction of ASTM Committee F26 on Food
ambient room temperature (75 6 5°F) to a calibrated 350°F.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved March 1, 2015. Published May 2015. Originally
approved in 1997. Last previous edition approved in 2008 as F1787–98 (2008).
DOI: 10.1520/F1787-98R15. Available from American Society of Heating, Refrigerating, and Air-
Available from the International Approval Services, Inc., 8501 E. Pleasant Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Valley Road, Cleveland, OH 44131. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1787 − 98 (2015)
3.1.11 preheat rate, n—average rate (°F/min) at which the 5.2 Preheat energy and time can be useful to food service
rotisserie oven’s cooking cavity is heated from ambient tem- operatorstomanageenergydemandsandtoknowhowquickly
perature (75 6 5°F) to 350°F. the rotisserie oven can be ready for operation.
3.1.12 preheattime,n—timerequiredfortherotisserieoven 5.3 Idle energy rate and pilot energy rate can be used by the
food service operator to estimate energy consumption during
to preheat from ambient room temperature (75 6 5°F) to
350°F. non-cooking periods.
3.1.13 production capacity, n—maximum rate (lb/h) at 5.4 Cooking energy efficiency is a precise indicator of
rotisserie oven energy performance under various loading
which the rotisserie oven can bring thawed (38 to 40°F) whole
chickensasspecifiedin7.4toanaveragetemperatureof195°F. conditions. This information enables the food service operator
to consider energy performance when selecting a rotisserie
3.1.14 production rate, n—rate (lb/h) at which the rotisserie
oven.
ovenbringsthawed(38to40°F)wholechickensasspecifiedin
5.5 Production capacity is used by food service operators to
7.4 to an average temperature of 195°F. Does not necessarily
choosearotisserieoventhatmatchestheirfoodoutputrequire-
refer to maximum rate. Production rate varies with the amount
ments.
of food being cooked.
5.6 Holding energy rate may be used to determine the cost
3.1.15 product shrinkage, n—the reduction in net chicken
of holding cooked product in the rotisserie oven.
weight (%) which occurs during holding.
5.7 Product yield may be used by the food service operator
3.1.16 rotisserie oven, n—an appliance with a closed cavity
to compare relative product output from one rotisserie oven to
designed for batch cooking, fitted with one or more spits that
another.Additionally,productshrinkageduringholdingmaybe
aremechanicallyrotatedpastafixedheatsourcewhilethefood
used by the food service operator to evaluate the rotisserie
is slowly being cooked on all sides.
oven’s performance when holding cooked product.
3.1.17 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability
6. Apparatus
of a reported test result.
6.1 Analytical Balance Scale, for measuring weights up to
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
4. Summary of Test Method
6.2 Barometer, for measuring absolute atmospheric
4.1 The rotisserie oven is connected to the appropriate
pressure, to be used for adjustment of measured gas volume to
metered energy source, and energy input rate is determined to
standard conditions. Shall have a resolution of 0.2 in. Hg and
confirm that the appliance is operating within 5% of the
an uncertainty of 0.2 in. Hg.
nameplate energy input rate.
6.3 CanopyExhaustHood,4ftindepth,wall-mountedwith
4.2 The amount of energy and time required to preheat the
the lower edge of the hood 6 ft, 6 in. from the floor and with
rotisserie oven to a calibrated 350°F thermostat set point is
thecapacitytooperateatanominalnetexhaustventilationrate
determined.
of 300 cfm per linear foot of active hood length. This hood
4.3 The idle energy rate is determined with the rotisserie
shall extend a minimum of 6 in. past both sides and the front
oven set to maintain 350°F in the cooking cavity.
ofthecookingapplianceandshallnotincorporatesidecurtains
or partitions. Makeup air shall be delivered through face
4.4 Pilotenergyrateisdetermined,whenapplicable,forgas
registers or from the space, or both.
rotisserie ovens.
6.4 Data Acquisition System, for measuring energy and
4.5 The rotisserie oven is used to cook thawed, whole
temperatures, capable of multiple channel displays updating at
chickens to an average internal temperature of 195°F. Cooking
least every 2 s.
energy efficiency is determined for heavy- and light-load
6.5 Gas Meter, for measuring the gas consumption of a
conditions. Production capacity and product yield are deter-
rotisserie oven, shall be a positive displacement type with a
mined for the rotisserie oven based on the heavy-load cooking
resolution of at least 0.01 ft and a maximum uncertainty no
test.
greaterthan1%ofthemeasuredvalueforanydemandgreater
NOTE1—SurveysofnationalchainsconductedbyPG&Eon3-lbwhole
than 2.2 ft /h. If the meter is used for measuring the gas
chickens has determined that an endpoint of 195 6 5°F in the chicken
consumed by the pilot lights, it shall have a resolution of at
breast ensures that the chicken is fully cooked (that is, no redness and the
least 0.01 ft and a maximum uncertainty no greater than 2%
thigh juices run clear).
of the measured value.
4.6 The rotisserie oven may be used to hold cooked chick-
6.6 Pressure Gage, for monitoring gas pressure. Shall have
ens at 150°F for 90 min. Holding energy rate and product
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
shrinkage may be determined for the rotisserie oven. 2 2
a maximum uncertainty of 1% of the measured value.
5. Significance and Use
6.7 Stopwatch, with a 1-s resolution.
5.1 The energy input rate test is used to confirm that the 6.8 Temperature sensor, for measuring gas temperature in
rotisserie oven is operating properly prior to further testing. the range of 50°F to 100°F with an uncertainty of 61°F.
F1787 − 98 (2015)
6.9 Thermocouple(s), industry standard Type T or Type K for all tests. Install instrumentation to record both the pressure
thermocouple wire with a range of 0°F to 500°F and an and temperature of the gas supplied to the rotisserie oven and
uncertainty of 61°F. the barometric pressure during each test so that the measured
gas flow can be corrected to standard conditions. For electric
6.10 Thermocouple Probe(s), “fast response” Type T or
installations,avoltageregulatormayberequiredduringtestsif
Type K thermocouple probe, ⁄16 in. or smaller diameter, with
the voltage supply is not within 62.5% of the manufacturer’s
a3-sorfasterresponsetimecapableofimmersionwitharange
nameplate voltage.
of 30°F to 300°F and an uncertainty of 61°F. The thermo-
couple probe’s active zone shall be at the tip of the probe. 9.3 For a gas rotisserie oven, adjust (during maximum
energy input) the gas supply pressure downstream from the
6.11 Watt-Hour Meter, for measuring the electrical energy
appliance’s pressure regulator to within 62.5% of the operat-
consumption of a rotisserie oven, shall have a resolution of at
ing manifold pressure specified by the manufacturer. Make
least 10Wh and a maximum uncertainty no greater than 1.5%
adjustments to the appliance following the manufacturer’s
of the measured value for any demand greater than 100W. For
recommendations for optimizing combustion. Proper combus-
any demand less than 100 W, the meter shall have a resolution
tion may be verified by measuring air-free CO in accordance
of at least 10 Wh and a maximum uncertainty no greater than
with ANSI Z83.12.
10%.
9.4 For an electric rotisserie oven, confirm (while the
7. Reagents and Materials
elements are energized) that the supply voltage is within
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
7.1 Drip Rack—18 by 26 in. for draining raw chickens.
Record the test voltage for each test.
7.2 Plastic Wrap—Commercial grade, 18 in. wide.
NOTE 2—It is the intent of the testing procedure herein to evaluate the
7.3 Sheet Pans—18 by 26 by 1 in. for holding loaded spits.
performance of a rotisserie oven at its rated gas pressure or electric
7.4 Whole Chickens—A sufficient quantity of unmarinated, voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
ateither208or240Vwithnochangeincomponents),thevoltageselected
“ready to cook,” whole, 3-lb frozen chickens, with skin on,
bythemanufacturerortester,orboth,shallbereported.Ifarotisserieoven
shall be obtained from a poultry purveyor to conduct the
is designed to operate at two voltages without a change in the resistance
heavy- and light-load cooking tests. The chicken shall be
of the heating elements, the performance of the unit (for example, preheat
injected with a solution of water, salt, and sodium phosphate,
time) may differ at the two voltages.
not totaling more than 14% of the total chicken weight.
9.5 If applicable, set the ratio of radiant to convective heat
aspermanufacturer’srecommendations.Ifnotspecifiedbythe
8. Sampling, Test Units
manufacturer, set the rotisserie oven controls to achieve 50%
8.1 Rotisserie Oven—Select a representative production
radiant, 50% convective heat.
model for performance testing.
10. Procedure
9. Preparation of Apparatus
10.1 General:
9.1 Install the appliance according to the manufacturer’s
10.1.1 Forgasappliances,recordthefollowingforeachtest
instructions under a 4-ft-deep canopy exhaust hood mounted
run:
againstthewall,withtheloweredgeofthehood6ft,6in.from
10.1.1.1 Higher heating value,
the floor. Position the rotisserie oven with front edge of
10.1.1.2 Standard gas pressure and temperature used to
applianceinset6in.fromtheverticalplaneofthefrontedgeof
correct measured gas volume to standard conditions,
the hood at the manufacturer’s recommended working height.
10.1.1.3 Measured gas temperature,
The length of the exhaust hood and active filter area shall
10.1.1.4 Measured gas pressure,
extend a minimum of 6 in. past both sides of the rotisserie
10.1.1.5 Barometric pressure,
oven. In addition, both sides of the appliance shall be a
10.1.1.6 Ambient temperature, and
minimum of 3 ft from any side wall, side partition, or other
operating appliance. The exhaust ventilation rate shall be 300 10.1.1.7 Energy input rate during or immediately prior to
cfmperlinearfootofhoodlength(forexample,anominal3-ft test.
wide rotisserie oven shall be ventilated, at a minimum, by a
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
hood 4 by 4 feet with a nominal air flow rate of 1200 cfm.The
accepted laboratory procedures is the preferred method for determining
application of a longer hood is acceptable, provided the
the higher heating value of gas supplied to the rotisserie oven under test.
ventilation rate is maintained at 300 cfm per linear foot over It is recommended that all testing be performed with natural gas having a
higher heating value of 1000 to 1075 Btu/ft .
the entire length of active hood). The associated heating or
cooling system shall be capable of maintaining an ambient
10.1.2 For gas rotisserie ovens, add any electric energy
temperature of 75 6 5°F within the testing environment
consumption to gas energy for all tests, with the exc
...
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: F1787 − 98 (Reapproved 2008) F1787 − 98 (Reapproved 2015)An American National Standard
Standard Test Method for
Performance of Rotisserie Ovens
This standard is issued under the fixed designation F1787; 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 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, 10.10),
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
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.
2. Referenced Documents
2.1 ANSI Document:
ANSI Standard Z83.11 American National Standard for Gas Food Service Equipment
2.2 ASHRAE Document:
ASHRAE Guideline 2—1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 cooking cavity, n—that portion of the appliance in which food products are heated or cooked.
3.1.2 cooking energy, n—energy consumed by the rotisserie oven as it is used to cook whole chickens under heavy- and
light-load conditions.
3.1.3 cooking energy effıciency, n—quantity of energy imparted to the chickens and appropriate spits, expressed as a percentage
of energy consumed by the rotisserie oven during the cooking event.
3.1.4 cooking energy rate, n—average rate of energy consumption (Btu/h or kW) during the cooking energy efficiency tests.
3.1.5 cook time, n—time required to cook thawed (38 to 40°F) whole chickens as specified in 7.4 to an average temperature of
195°F during a cooking energy efficiency test.
3.1.6 energy input rate, n—peak rate at which a rotisserie oven consumes energy (Btu/h or kW), typically reflected during
preheat.
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, 2008March 1, 2015. Published February 2009May 2015. Originally approved in 1997. Last previous edition approved in 20032008 as
F1787 – 98 (2003).(2008). DOI: 10.1520/F1787-98R08. 10.1520/F1787-98R15.
Available from the International Approval Services, Inc., 8501 E. Pleasant Valley Road, Cleveland, OH 44131.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1787 − 98 (2015)
3.1.7 idle energy rate, n—the rate of energy consumed (Btu/h or kW) by the rotisserie oven while “holding” or “idling” the
cooking cavity at the thermostat set point.
3.1.8 holding energy rate, n—the rate of energy consumed (Btu/h or kW) by the rotisserie oven while keeping cooked product
warm for display or merchandising purposes.
3.1.9 pilot energy rate, n—average rate of energy consumption (Btu/h) by a rotisserie oven’s continuous pilot (if applicable).
3.1.10 preheat energy, n—amount of energy consumed by the rotisserie oven while preheating the cooking cavity from ambient
room temperature (75 6 5°F) to a calibrated 350°F.
3.1.11 preheat rate, n—average rate (°F/min) at which the rotisserie oven’s cooking cavity is heated from ambient temperature
(75 6 5°F) to 350°F.
3.1.12 preheat time, n—time required for the rotisserie oven to preheat from ambient room temperature (75 6 5°F) to 350°F.
3.1.13 production capacity, n—maximum rate (lb/h) at which the rotisserie oven can bring thawed (38 to 40°F) whole chickens
as specified in 7.4 to an average temperature of 195°F.
3.1.14 production rate, n—rate (lb/h) at which the rotisserie oven brings thawed (38 to 40°F) whole chickens as specified in 7.4
to an average temperature of 195°F. Does not necessarily refer to maximum rate. Production rate varies with the amount of food
being cooked.
3.1.15 product shrinkage, n—the reduction in net chicken weight (%) which occurs during holding.
3.1.16 rotisserie oven, n—an appliance with a closed cavity designed for batch cooking, fitted with one or more spits that are
mechanically rotated past a fixed heat source while the food is slowly being cooked on all sides.
3.1.17 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Method
4.1 The rotisserie oven is connected to the appropriate metered energy source, and energy input rate is determined to confirm
that the appliance is operating within 5 % of the nameplate energy input rate.
4.2 The amount of energy and time required to preheat the rotisserie oven to a calibrated 350°F thermostat set point is
determined.
4.3 The idle energy rate is determined with the rotisserie oven set to maintain 350°F in the cooking cavity.
4.4 Pilot energy rate is determined, when applicable, for gas rotisserie ovens.
4.5 The rotisserie oven is used to cook thawed, whole chickens to an average internal temperature of 195°F. Cooking energy
efficiency is determined for heavy- and light-load conditions. Production capacity and product yield are determined for the
rotisserie oven based on the heavy-load cooking test.
NOTE 1—Surveys of national chains conducted by PG&E on 3-lb whole chickens has determined that an endpoint of 195 6 5°F in the chicken breast
ensures that the chicken is fully cooked (that is, no redness and the thigh juices run clear).
4.6 The rotisserie oven may be used to hold cooked chickens at 150°F for 90 min. Holding energy rate and product shrinkage
may be determined for the rotisserie oven.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the
rotisserie oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during
non-cooking periods.
5.4 Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions.
This information enables the food service operator to consider energy performance when selecting a rotisserie oven.
5.5 Production capacity is used by food service operators to choose a rotisserie oven that matches their food output
requirements.
5.6 Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.
5.7 Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to
another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven’s
performance when holding cooked product.
F1787 − 98 (2015)
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
conditions. Shall have a resolution of 0.2 in. Hg and an uncertainty of 0.2 in. Hg.
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. from the floor and with the
capacity to operate at a nominal net exhaust ventilation rate of 300 cfm per linear foot of active hood length. This hood shall extend
a minimum of 6 in. past both sides and the front of the cooking appliance and shall not incorporate side curtains or partitions.
Makeup air shall be delivered through face registers or from the space, or both.
6.4 Data Acquisition System, for measuring energy and temperatures, capable of multiple channel displays updating at least
every 2 s.
6.5 Gas Meter, for measuring the gas consumption of a rotisserie oven, shall be a positive displacement type with a resolution
3 3
of at least 0.01 ft and a maximum uncertainty no greater than 1 % of the measured value for any demand greater 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 least 0.01 ft and a maximum
uncertainty no greater than 2 % of the measured value.
6.6 Pressure Gage, for monitoring gas pressure. Shall have a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and a
2 2
maximum uncertainty of 1 % of the measured value.
6.7 Stopwatch, with a 1-s resolution.
6.8 Temperature sensor, for measuring gas temperature in the range of 50°F to 100°F with an uncertainty of 61°F.
6.9 Thermocouple(s), industry standard Type T or Type K thermocouple wire with a range of 0°F to 500°F and an uncertainty
of 61°F.
6.10 Thermocouple Probe(s), “fast response” Type T or Type K thermocouple probe, ⁄16 in. or smaller diameter, with a 3-s or
faster response time capable of immersion with a range of 30°F to 300°F and an uncertainty of 61°F. The thermocouple probe’s
active zone shall be at the tip of the probe.
6.11 Watt-Hour Meter, for measuring the electrical energy consumption of a rotisserie oven, shall have a resolution of at least
10 Wh and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any
demand less than 100 W, the meter shall have a resolution of at least 10 Wh and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 Drip Rack—18 by 26 in. for draining raw chickens.
7.2 Plastic Wrap—Commercial grade, 18 in. wide.
7.3 Sheet Pans—18 by 26 by 1 in. for holding loaded spits.
7.4 Whole Chickens—A sufficient quantity of unmarinated, “ready to cook,” whole, 3-lb frozen chickens, with skin on, shall be
obtained from a poultry purveyor to conduct the heavy- and light-load cooking tests. The chicken shall be injected with a solution
of water, salt, and sodium phosphate, not totaling more than 14 % of the total chicken weight.
8. Sampling, Test Units
8.1 Rotisserie Oven—Select a representative production model for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance according to the manufacturer’s instructions under a 4-ft-deep canopy exhaust hood mounted against
the wall, with the lower edge of the hood 6 ft, 6 in. from the floor. Position the rotisserie oven with front edge of appliance inset
6 in. from the vertical plane of the front edge of the hood at the manufacturer’s recommended working height. The length of the
exhaust hood and active filter area shall extend a minimum of 6 in. past both sides of the rotisserie oven. In addition, both sides
of the appliance shall be a minimum of 3 ft from any side wall, side partition, or other operating appliance. The exhaust ventilation
rate shall be 300 cfm per linear foot of hood length (for example, a nominal 3-ft wide rotisserie oven shall be ventilated, at a
minimum, by a hood 4 by 4 feet with a nominal air flow rate of 1200 cfm. The application of a longer hood is acceptable, provided
the ventilation rate is maintained at 300 cfm per linear foot over the entire length of active hood). The associated heating or cooling
system shall be capable of maintaining an ambient temperature of 75 6 5°F within the testing environment (outside the vertical
area of the rotisserie oven and hood) when the exhaust ventilation system is operating.
9.2 Connect the rotisserie oven to a calibrated energy test meter. For gas installations, install a pressure regulator downstream
from the meter to maintain a constant pressure of gas for all tests. Install instrumentation to record both the pressure and
temperature of the gas supplied to the rotisserie oven and the barometric pressure during each test so that the measured gas flow
can be corrected to standard conditions. For electric installations, a voltage regulator may be required during tests if the voltage
supply is not within 62.5 % of the manufacturer’s nameplate voltage.
F1787 − 98 (2015)
9.3 For a gas rotisserie oven, adjust (during maximum energy input) the gas supply pressure downstream from the appliance’s
pressure regulator to within 62.5 % of the operating manifold pressure specified by the manufacturer. Make adjustments to the
appliance following the manufacturer’s recommendations for optimizing combustion. Proper combustion may be verified by
measuring air-free CO in accordance with ANSI Z83.12.
9.4 For an electric rotisserie oven, confirm (while the elements are energized) that the supply voltage is within 62.5 % of the
operating voltage specified by the manufacturer. Record the test voltage for each test.
NOTE 2—It is the intent of the testing procedure herein to evaluate the performance of a rotisserie oven at its rated gas pressure or electric voltage.
If an electric unit is rated dual voltage (that is, designed to operate at either 208 or 240 V with no change in components), the voltage selected by the
manufacturer or tester, or both, shall be reported. If a rotisserie oven is designed to operate at two voltages without a change in the resistance of the heating
elements, the performance of the unit (for example, preheat time) may differ at the two voltages.
9.5 If applicable, set the ratio of radiant to convective heat as per manufacturer’s recommendations. If not spe
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