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.
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Designation: F1787 − 98 (Reapproved 2015) An American National Standard
Standard Test Method for
1
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
3
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
1
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).
3
DOI: 10.1520/F1787-98R15. Available from American Society of Heating, Refrigerating, and Air-
2
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
1
---------------------- Page: 1 ----------------------
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.
...
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
1
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:
2
ANSI Standard Z83.11 American National Standard for Gas Food Service Equipment
2.2 ASHRAE Document:
3
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.
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, 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.
2
Available from the International Approval Services, Inc., 8501 E. Pleasant Valley Road, Cleveland, OH 44131.
3
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
1
---------------------- Page: 1 ----------------------
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
...
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