ASTM F1965-17(2022)

Standard Test Method for Performance of Deck Ovens

SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the deck oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the deck oven can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.  
5.4 Cooking energy efficiency is a precise indicator of deck oven energy performance while cooking a typical food product under various loading conditions. 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 deck oven.  
5.5 Production capacity information can help an end user to better understand the production capabilities of a deck 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 deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.  
1.2 This test method is applicable to gas and electric deck ovens.  
1.3 The deck oven can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and thermostat calibration (10.2),  
1.3.2 Preheat energy consumption and time (10.3),  
1.3.3 Idle energy rate (10.4),  
1.3.4 Pilot energy rate (if applicable) (10.5), or  
1.3.5 Cooking energy efficiency and production capacity (10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.  
1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Published
• Publication Date: 30-Jun-2022
• ICS: 91.040.20 - Buildings for commerce and industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Refers: ASTM A36/A36M-12 - Standard Specification for Carbon Structural Steel
• Effective Date: 01-Nov-2012
• Refers: ASTM A36/A36M-08 - Standard Specification for Carbon Structural Steel
• Effective Date: 15-May-2008
• Refers: ASTM A36/A36M-05 - Standard Specification for Carbon Structural Steel
• Effective Date: 01-Mar-2005
• Refers: ASTM A36/A36M-04 - Standard Specification for Carbon Structural Steel
• Effective Date: 01-Apr-2004
• Refers: ASTM A36/A36M-03a - Standard Specification for Carbon Structural Steel
• Effective Date: 10-May-2003
• Refers: ASTM A36/A36M-03 - Standard Specification for Carbon Structural Steel
• Effective Date: 10-Apr-2003
• Refers: ASTM A36/A36M-02 - Standard Specification for Carbon Structural Steel
• Effective Date: 10-Dec-2002
• Refers: ASTM A36/A36M-00a - Standard Specification for Carbon Structural Steel
• Effective Date: 10-Sep-2001
• Refers: ASTM A36/A36M-01 - Standard Specification for Carbon Structural Steel
• Effective Date: 10-Sep-2001

Overview

ASTM F1965-17(2022) Standard Test Method for Performance of Deck Ovens is an internationally recognized method developed by ASTM International for evaluating the energy consumption and cooking performance of deck ovens. This standard applies to both gas and electric deck ovens, providing crucial guidance for food service operators, equipment manufacturers, and energy professionals. By following a detailed test protocol, users can assess key performance indicators such as energy input rate, thermostat calibration, preheat energy and time, idle and pilot energy rates, cooking energy efficiency, and production capacity. This enables data-driven decisions for purchasing, operation, and benchmarking of commercial deck ovens.

Key Topics

• Energy Input Rate and Thermostat Calibration: Tests ensure the deck oven operates within manufacturer specifications and that subsequent results are consistent and comparable.
• Preheat Energy and Time: Measures how much energy is required and how long it takes to bring the oven to operating temperature, helping operators manage power demands and kitchen workflow.
• Idle Energy and Pilot Energy Rate: Determines oven energy consumption during periods when no food is cooked, allowing for estimation of ongoing operational costs.
• Cooking Energy Efficiency: Provides a precise indication of how efficiently the oven converts energy into cooking, under real-world conditions using a typical food product such as pizza.
• Production Capacity: Measures the maximum food throughput of the oven, guiding users in determining the correct oven size and number for their operations.

Applications

• Food Service and Commercial Kitchens: Operators can compare different deck oven models based on reliable energy performance data, optimizing kitchen efficiency and reducing operational costs.
• Equipment Procurement: Buyers can request standardized test results from manufacturers when specifying new ovens, ensuring that selected equipment aligns with their energy and capacity requirements.
• Energy Management: Detailed information on preheat, idle, and pilot energy consumption supports the development of energy saving strategies and accurate calculation of total kitchen energy use.
• Regulatory Compliance and Sustainability: Following an internationally accepted test method supports adherence to energy regulations and sustainability benchmarks for food service equipment.
• Product Development and Benchmarking: Manufacturers can use the standard to evaluate new or existing oven designs, demonstrating performance improvements and competitiveness in the market.

Related Standards

• ASHRAE Handbook of Fundamentals: Used for reference thermal and related properties of food; provides essential background for calculating specific heat and other variables.
• ASHRAE Guideline 2-1986 (RA90): Offers methodologies for experimental data analysis, referenced in uncertainty calculations.
• AOAC Procedure 984.25: Standard for gravimetric moisture analysis, ensuring food product consistency during oven performance testing.
• ASTM A36/A36M: Specification for carbon structural steel, used for test apparatus such as thermal disks.

Practical Value

Utilizing ASTM F1965-17(2022) ensures consistency and transparency in evaluating deck oven performance. Accurate measurement of cooking energy efficiency, production capacity, and energy rates enables food service professionals to maximize productivity and minimize energy expense. The standard fosters industry best practices, supports sustainability goals, and builds trust between equipment suppliers and commercial food operators. By adopting this method, stakeholders benefit from reliable, objective data needed for informed decisions, competitive procurement, and continual improvement in commercial kitchen operations.

Keywords: deck oven performance, energy consumption, cooking energy efficiency, production capacity, idle energy rate, preheat energy, commercial food equipment, ASTM F1965, gas deck oven, electric deck oven, food service energy standards

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1965 − 17 (Reapproved 2022) An American National Standard
Standard Test Method for
Performance of Deck Ovens
This standard is issued under the fixed designation F1965; 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 Documents:
ASHRAE Handbook of Fundamentals,“Thermal and Re-
1.1 This test method evaluates the energy consumption and
latedPropertiesofFoodandFoodMaterials,”Chapter30,
cooking performance of deck ovens.The food service operator
Table 1, 1989
canusethisevaluationtoselectadeckovenandunderstandits
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
energy consumption.
of Experimental Data
1.2 This test method is applicable to gas and electric deck
2.3 Other Document:
ovens.
AOAC Procedure 984.25Moisture (Loss of Mass on Dry-
1.3 The deck oven can be evaluated with respect to the
ing) in Frozen French Fried Potatoes
following (where applicable):
1.3.1 Energy input rate and thermostat calibration (10.2),
3. Terminology
1.3.2 Preheat energy consumption and time (10.3),
3.1 Definitions of Terms Specific to This Standard:
1.3.3 Idle energy rate (10.4),
3.1.1 cooking energy effıciency, n—quantity of energy im-
1.3.4 Pilot energy rate (if applicable) (10.5), or
parted to the specified food product, expressed as a percentage
1.3.5 Cooking energy efficiency and production capacity
of energy consumed by the deck oven during the cooking
(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-
as standard. The SI units given in parentheses are for informa-
sumption (Btu/h or kW) during the cooking energy efficiency
tion only.
tests. Refers to all loading scenarios (heavy, medium, light).
1.5 This standard does not purport to address all of the
3.1.3 deck oven, n—an appliance that cooks the food prod-
safety concerns, if any, associated with its use. It is the
uct within a heated chamber. The food product can be placed
responsibility of the user of this standard to establish appro-
directlyonthefloorofthechamberduringcookingandenergy
priate safety, health, and environmental practices and deter-
may be delivered to the food product by convective,
mine the applicability of regulatory limitations prior to use.
conductive, or radiant heat transfer. The chamber may be
1.6 This international standard was developed in accor-
heated by gas or electric forced convection, radiants, or quartz
dance with internationally recognized principles on standard-
tubes. Top and bottom heat may be independently controlled.
ization established in the Decision on Principles for the
3.1.4 energy input rate, n—peak rate at which a deck oven
Development of International Standards, Guides and Recom-
consumes energy (Btu/h or kW).
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee. 3.1.5 idle energy rate, n—the deck oven’s rate of energy
consumption (Btu/h or kW), when empty, required to maintain
2. Referenced Documents
its cavity temperature at the specified thermostat set point.
2.1 ASTM Standards:
3.1.6 oven cavity, n—that portion of the deck oven in which
A36/A36MSpecification for Carbon Structural Steel
food products are heated or cooked.
3.1.7 pilot energy rate, n—rate of energy consumption
1 (Btu/h or kW) by a deck oven’s continuous pilot (if appli-
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 cable).
Productivity and Energy Protocol.
Current edition approved July 1, 2022. Published August 2022. Originally
approved in 1999. Last previous edition approved in 2017 as F1965–17. DOI:
10.1520/F1965-17R22. Available from American Society of Heating, Refrigerating, and Air-
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.
Standards volume information, refer to the standard’s Document Summary page on Available from AOAC International, 481 North Frederick Avenue, Suite 500,
the ASTM website. Gaithersburg, Maryland 20877-2417.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1965 − 17 (2022)
3.1.8 preheat energy, n—amount of energy consumed (Btu it is used to cook a typical food product and this could help in
or kWh), by the deck oven while preheating its cavity from specifying the proper size and quantity of equipment. If
ambient temperature to the specified thermostat set point. production information is desired using a food product other
than the specified test food, the test method could be adapted
3.1.9 preheat time, n—time (minutes) required for the deck
and applied.
oven cavity to preheat from ambient temperature to the
specified thermostat set point.
6. Apparatus
3.1.10 production capacity, n—maximum rate (lb/h) at
6.1 Analytical Balance Scale, for measuring weights up to
which a deck oven can bring the specified food product to a
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
specified cooked condition.
3.1.11 production rate, n—rate (lb/h) at which a deck oven 6.2 Barometer, for measuring absolute atmospheric
brings the specified food product to a specified cooked condi-
pressure, to be used for adjustment of measured natural gas
tion; does not necessarily refer to maximum rate. Production volume to standard conditions, having a resolution of 0.2 in.
rate varies with the amount of food being cooked.
Hg and an uncertainty of 0.2 in. Hg.
3.1.12 thermal disk, n—a metal 5-in. diameter, ⁄4-in. thick
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
disk with thermal couple attached for measuring temperature.
the lower edge of the hood 6 ft, 6 in. from the floor and with
3.1.13 uncertainty, n—measure of systematic and precision the capacity to operate at a nominal exhaust ventilation rate of
300 cfm per linear foot of active hood length. This hood shall
errors in specified instrumentation or measure of repeatability
of a reported test result. extend a minimum of 6 in. past both sides and the front of the
cooking appliance and shall not incorporate side curtains or
partitions.
4. Summary of Test Method
4.1 Accuracy of the deck oven thermostat is checked at a 6.4 Convection Drying Oven,withtemperaturecontrolledat
220 65°F(104.4 62.75°C),tobeusedtodeterminemoisture
setting of 475 6 5°F (246 6 2.75°C) determined by the
average of 5 disks, and the thermostat is adjusted as necessary. content of pizza crust, pizza sauce, and pizza cheese.
4.2 Energy input rate is determined to confirm that the deck
6.5 Gas Meter,formeasuringthegasconsumptionofadeck
oven is operating within 5% of the nameplate energy input oven,shallbeapositivedisplacementtypewitharesolutionof
rate. For gas deck oven, the pilot energy rate and the fan and
at least 0.01 ft and a maximum uncertainty no greater than
control energy rate are also determined. 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
4.3 Preheat energy and time are determined using average
thepilotlights,itshallhavearesolutionofatleast0.01ft and
temperature of 5-disks.
a maximum uncertainty no greater than 2% of the measured
4.4 Idle energy rate is determined at a thermostat setting
value.
using average temperature of 5-disks to achieve 475 6 5°F
6.6 Pressure Gage, for monitoring natural gas pressure,
(246 6 2.75°C).
having a range from 0 to 10 in. H O, a resolution of 0.5 in.
4.5 Cooking energy efficiency and production rate are
H O, and a maximum uncertainty of 1% of the measured
determined during cooking tests using pizza as a food product.
value.
6.7 Stopwatch, with a 1-s resolution.
5. Significance and Use
6.8 Temperature Sensor, for measuring natural gas tempera-
5.1 The energy input rate test and thermostat calibration are
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
used to confirm that the deck oven is operating properly prior
to further testing and to insure that all test results are
6.9 Thermocouple, fiberglass insulated, 24 gage, Type K
determined at the same temperature.
thermocouplewire,connectedattheexposedendsbysoldering
thetwowirestogether,orfiberglassinsulated,24-gage,TypeK
5.2 Preheat energy and time can be useful to food service
thermocouple wire, peened flat at the exposed ends and spot
operators to manage power demands and to know how quickly
welded to steel disk surfaces with a strain gage welder.
the deck oven can be ready for operation.
6.10 Thermocouple Probe, Type K micro needle product
5.3 Idle energy rate and pilot energy rate can be used to
probe with a response time from ambient to 200°F (93.3°C) of
estimate energy consumption during noncooking periods.
less than 20 s.
5.4 Cooking energy efficiency is a precise indicator of deck
6.11 Watt-Hour Meter, for measuring the electrical energy
ovenenergyperformancewhilecookingatypicalfoodproduct
under various loading conditions. If energy performance infor- consumption of a deck oven, having a resolution of at least 10
Wh and a maximum uncertainty no greater than 1.5% of the
mation is desired using a food product other than the specified
testfood,thetestmethodcouldbeadaptedandapplied.Energy measured value for any demand greater than 100 W. For any
demandlessthan100W,themetershallhavearesolutionofat
performance information allows an end user to better under-
least 10Wh and a maximum uncertainty no greater than 10%.
stand the operating characteristics of a deck oven.
5.5 Production capacity information can help an end user to 6.12 Identification Markers, required for keeping pizzas
better understand the production capabilities of a deck oven as organized during handling process.
F1965 − 17 (2022)
FIG. 1 Identifying Pizzas
FIG. 2 Thermocouple Welding
NOTE 1—The plastic bag seals numbered and color coded have shown
diameter, ⁄4 in. (6.3 mm) thick, composed of structural-grade
to be a good method. See Fig. 1.
carbon steel in accordance with Specification A36/A36M, free
6.13 Thermal Steel Disk—Using a strain gauge welder, of rust or corrosion. The disks shall be flat to within 0.010 in.
attach one high temperature thermocouple to the center of one (0.25 mm) over the diameter. Add strain relief to each disk to
side of a steel disk. The disk is to be 5 in. (127 mm) in facilitate handling of the disks. See Fig. 2 and Fig. 3.
FIG. 3 Disk Thermocouple
F1965 − 17 (2022)
FIG. 4 Pizza Screen
6.14 Strain Gauge Welder, capable of welding thermo- 7.3 Pizza Cheese—Shall be a part skim, low moisture,
couples to steel.
shredded mozzarella cheese, parmesan cheese (pasteurized
cultured part-skim milk, salt, enzymes), provolone cheese
NOTE 2—The 28-gauge (0.3 mm) stainless steel shim wrapped over the
(pasteurized milk, cheese cultures, salt, enzymes), white ched-
thermocouple wire and tack-welded to the disk make effective strain
reliefs for this application. dar cheese (pasteurized milk, cheese cultures, salt, enzymes).
Refrigerate to 38 6 2°F (3.3 6 1.1°C).
7. Reagents and Materials
7.4 Pizza—Shall be comprised of a pizza crust, pizza sauce,
7.1 Pizza Crust—Shall be a nominal 11.75 6 0.25 in.
and pizza cheese. Each uncooked pizza should have a weight
diameter, prebaked or parbaked (self-rising) crust, enriched
of 1.7 6 0.1 lb. Moisture content of the uncooked pizza shall
flour (wheat flour, malted barley flour, niacin, reduced iron,
be 48 6 3 % by weight, based on a gravimetric analysis.
thiamine mononitrated riboflavin, folic acid). Refrigerate to 38
6 2°F (3.3 6 1.1°C).
7.5 Pizza Screen—Shall be a 12 in. diameter, aluminum
pizzascreenusedforpizzahandlingduringprep.Refrigerateto
7.2 Pizza Sauce—Shall be a simple, tomato based sauce
38 6 2°F (3.3 6 1.1°C). (See Fig. 4).
withtomatoes,water,tomatopaste.Amoisturecontentof90 6
2 % by weight, based on a gravimetric moisture analysis.
Refrigerate to 38 6 2°F (3.3 6 1.1°C).
The Food Service Technology Center has found that Villa Prima – Frozen
(25.85 oz), 4 Cheese Pizza – complies with the pizza specification requirements for
The sole source of supply of the strain gauge welder (Eaton Model W1200) this test method. The sole source of supply of the pizza known to the committee at
known to the committee at this time is Eaton Corp., 1728 Maplelawn Road, Troy, this time is Schwan’s Food Company Inc., Marshall, MN, 56258 (Item # 73184). If
MI 48084. If you are aware of alternative suppliers, please provide this information you are aware of alternative suppliers, please provide this information to ASTM
to ASTM International Headquarters. Your comments will receive careful consid- International Headquarters. Your comments will receive careful consideration at a
1 1
erationatameetingoftheresponsibletechnicalcommittee, whichyoumayattend. meeting of the responsible technical committee, which you may attend.
F1965 − 17 (2022)
7.6 Gravimetric moisture analysis shall be performed as 9.4 For a gas deck oven, adjust (during maximum energy
follows: to determine moisture content, place a thawed, refrig- input) the gas supply pressure downstream from the appli-
erated38 62°F(3.3 61.1°C)pizzasampleofthetestfoodon ance’s pressure regulator to within 62.5% of the operating
a dry, aluminum sheet pan and place the pan in a convection manifold pressure specified by the manufacturer. Make adjust-
drying oven at a temperature of 220 6 5°F (104 6 –15°C) for ments to the appliance following the manufacturer’s recom-
a period of 24 h. Weigh the sample before it is placed in the mendations for optimizing combustion.
oven and after it is removed and determine the percent
moisture content based on the percent weight loss of the 10. Procedure
sample. The sample must be thoroughly chopped ( ⁄8 in. or
10.1 General:
smallersquares)andspreadevenlyoverthesurfaceofthesheet
10.1.1 Forgasappliances,recordthefollowingforeachtest
pan in order for all of the moisture to evaporate during drying
run:
and it is permissible to spread the sample on top of baking
10.1.1.1 Higher heating value,
paper in order to protect the sheet pan and simplify cleanup.
10.1.1.2 Standard gas pressure and temperature used to
NOTE 3—The moisture content of pizza crust, pizza sauce, and pizza correct measured gas volume to standard conditions,
cheese can be determined by a qualified chemistry lab using the AOAC
10.1.1.3 Measured gas temperature,
Procedure 984.25.
10.1.1.4 Measured gas pressure,
10.1.1.5 Barometric pressure, and
8. Sampling
10.1.1.6 Energy input rate during or immediately prior to
8.1 Deck Oven—Select a representative production model test (for example, during the preheat for that days testing).
for performance testing. 10.1.1.7 If oven is equipped with an oven cavity vent, close
the vent for all tests. Exception if manufacture requests test to
9. Preparation of Apparatus be conducted with vent open. (Record as a deviation in test
report).
9.1 Installtheapplianceinaccordancewiththemanufactur-
er’s instructions under a canopy exhaust hood. Position the
NOTE 6—Using a calorimeter or gas chromatograph in accordance with
accepted laboratory procedures is the preferred method for determining
deck oven so that a minimum of 6 in. is maintained between
the higher heating value of gas supplied to the deck oven under test. It is
the edge of the hood and the vertical plane of the front and
recommended that all testing be performed with gas having a higher
sides of the appliance. In addition, both sides of the deck oven
heating value of 1000 to 1075 Btu/ft .
shall be a minimum of 3 ft from any side wall, side partition,
10.1.2 Forgasdeckovens,addelectricenergyconsumption
or other operating appliance.The exhaust ventilation rate shall
to gas energy for all tests, with the exception of the energy
be 300 cfm per linear foot of hood length. The associated
input rate test (10.3).
heating or cooling system shall be capable of maintaining an
10.1.3 Forelectricdeckovens,recordthefollowingforeach
ambient temperature of 75 6 5°F (23.8 6 2.75°C) within the
test run:
testing environment when the exhaust ventilation system is
10.1.3.1 Voltage while elements are energized and
operating.
10.1.3.2 Energy input rate during or immediately prior to
NOTE 4—The ambient temperature requirements are designed to simu-
test (for example, during the preheat for that days testing).
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
10.1.4 For each test run, confirm that the peak input rate is
guideline for the temperature requirements during testing. If a facility is
within 65% of the rated nameplate input. If the difference is
not able to maintain the required temperatures, then it is reasonable to
greater than 5%, terminate testing and contact the manufac-
expectthattheapplicationoftheproceduremaydeviatefromthespecified
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
turer. The manufacturer may make appropriate changes or
on the Results Reporting Sheets.
adjustments to the deck oven.
9.2 Connect the deck oven to a calibrated energy test meter.
10.2 Energy Input Rate and Thermostat Calibration:
For gas installations, install a pressure regulator downstream
10.2.1 Install a thermocouple in the center of the oven
from the meter to maintain a constant pressure of gas for all
cavity (side to side, front to back, and top to bottom).
tests. Install instrumentation to record both the pressure and
10.2.1.1 Installathermocoupleattheappliancetemperature
temperature of the gas supplied to the deck oven and the
sensor (typically side wall within oven cavity).
barometric pressure during each test so that the measured gas
10.2.1.2 Electric oven with lower deck control, install a
flow can be corrected to standard conditions. For electric
thermocouple on temperature sensor.
installations,avoltageregulatormayberequiredduringtestsif
10.2.1.3 Place five thermal disks on the cooking deck, one
the voltage supply is not within 62.5% of the manufacturer’s
disk center deck (side to side, front to back), two disks placed
nameplate voltage.
centered left third of deck and from back wall to front door
9.3 For an electric deck oven, confirm (while the deck oven
equally spaced.Two disks placed centered side to side on right
elements are energized) that the supply voltage is within
third of deck and from back wall to front door equally spaced.
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
Refer to Fig. 5.
Record the test voltage for each test.
10.2.2 Set the temperature control to 475 6 5°F (246 6
2.75°C)andturnthedeckovenon.Recordthetimeandenergy
NOTE 5—If an electric deck oven is rated for dual voltage (208/240V),
consumption from the time when the unit is turned on until the
thedeckovenshallbeevaluatedastwoseparateappliancesinaccordance
with this test method. time when any of the burners or elements first cycle off.
F1965 − 17 (2022)
FIG. 5 Disk Locations on 12-Pizza Deck
10.2.3 Calculate and record the deck oven’s energy input 10.3.2 Record the time, temperature, and energy consump-
rate and compare the result to the rated nameplate input. For tion required to preheat the deck oven, from the time when the
gas deck ovens, only the burner energy consumption is used to unit is turned on until the time when the deck oven 5-disk
compare the calculated energy input rate with the rated gas average reaches 475 6 5°F (246 6 2.75°C) temperature.
input; any electrical energy use shall be calculated and re- Recording should occur at intervals of5sor less to accurately
corded separately as the fan/control energy rate. document the temperature rise of the oven cavity.
10.2.4 Allow the deck oven to idle for 60 min after the
NOTE 7—Research at PG&E’s Food Service Technology Center indi-
burners or elements commence cycling at the thermostat set
catesthatadeckovenissufficientlypreheatedandreadytocookwhenthe
point.
ovendecktemperaturehasreached475°Fmeasuredby5-diskaverageand
10.2.5 After the 60–min idle period, start monitoring the stable for 1 h.
deck oven average disk temperatures of the five thermal disks
10.3.3 In accordance with 11.5, calculate and report the
overa30-minperiod.Ifthisrecordedtemperatureis475 65°F
preheat energy consumption and time and generate a preheat
(246 6 2.75°C), then the deck oven’s thermostat is calibrated.
temperature vs. time graph.
10.2.6 If the average disk temperatures are not 475 6 5°F
(246 6 2.75°C), adjust the deck oven’s temperature control 10.4 Idle Energy Rate:
following the manufacturer’s instructions and repeat 10.2.5
10.4.1 Set the calibrated temperature control to 475 6 5°F
until it is within this range. Record the corrections made to the
(246 6 2.75°C) (5-disk average) and preheat the deck oven.
controls during calibration. This thermostat dial position or
10.4.2 Allow the deck oven to idle for 60 min after the
display setting will be used as the calibrated set-point for
burners or elements commence cycling.
remainder of test.
10.4.3 At the end of 60 min, begin recording the deck
10.2.7 In accordance with 11.4, calculate and report the
oven’sidleenergyconsumption,at475 65°F(246 62.75°C),
deck oven energy input rate, fan/control energy rate where
for a minimum of 2 h. Record the length of the idle period.
applicable, and rated nameplate input.
10.4.3.1 Record the oven center and sensor temperature
10.3 Preheat Energy Consumption and Time:
during 2 h idle.
10.3.1 Verify that the deck oven cavity temperature is 75 6
10.4.4 In accordance with 11.6, calculate and report the
5°F (23.8 6 2.75°C). Set the calibrated temperature control to
deck oven’s idle energy rate.
achieve 5-disk average of 475 6 5°F (246 6 2.75°C) and turn
the deck oven on. 10.5 Pilot Energy Rate:
F1965 − 17 (2022)
10.5.1 For a gas deck oven with a standing pilot, set the gas cook time does not include the time that the pizza is being
valve at the pilot position and set the deck oven’s temperature placed-into or removed-from the oven.
control to the off position.
10.7.3 Remove a pizza from the refrigerator 38 6 2°F (3.3
10.5.2 Light and adjust the pilot according to the manufac-
61.1°C)andplacethepizzadirectlyontheovendeck(donot
turer’s instructions. use a pizza screen or pan) in the center of the oven. Do not
10.5.3 Monitor gas consumption for a minimum of8hof allow more than 1 min to elapse from the time a pizza is
pilot operation. removed from the refrigerator until it is placed on the oven
10.5.4 In accordance with 11.7, calculate and report the deck.
pilot energy rate. 10.7.4 Allow the pizza to cook for the duration of the
estimated cook time and then remove the pizza from the deck
10.6 Pizza Preparation:
oven and place the pizza on an insulated, nonmetallic surface
10.6.1 Determine how many pizzas the deck oven can cook
such as corrugated cardboard.Astandard cardboard pizza box
at one time, based on how many whole, 12-in. diameter pizzas
is acceptable.
can fit completely within the oven cavity, with the oven door
10.7.5 Determine the final temperature of the pizza by
closed, in accordance with the manufacturer’s recommended
placing six thermocouple probes on the surface of the pizza.
ovenoperation.Thisnumberofpizzasdividedbyhalf,rounded
Locate the probes 3 in. from the center of the pizza and spaced
up to the nearest whole pizza is designated as a heavy load.
equidistant from each other as shown in Fig. 6. The probes
Prepare enough pizzas (7.4) for a minimum of four runs of
should penetrate the cheese and rest on the sauce-crust inter-
heavy loading scenario.
facedirectlybeneaththecheese.Allownomorethan10sfrom
10.6.1.1 Remove frozen pre-assembled pizza from sealed
the time the pizza is removed from the oven deck to the time
wrap (save bag seal for identification marker) and place pizza
the probes are placed on the pizza. Allow time for the
on a pizza screen.
thermocouple probes to stabilize after the probes are placed on
10.6.1.2 Identify each pizza with a marker (the Food Ser-
the pizza and record the highest average temperature of all six
vice Technology Center has found that bag seal works well as
probes (see Fig. 7). If the final pizza temperature is not 195 6
marker) as shown in (Fig. 1).
3°F (90.5 6 1.7°C), adjust the cook time and repeat the cook
10.6.1.3 Weigheachuncookedpizzaonpizzascreen,record
time determination test as necessary to produce a 195 6 3°F
the weight and identification marker.
(90.5 6 1.7°C) final temperature.
10.6.1.4 Place two pizza screens with pizza centered on
screen,onafullsizedsheetpan(18by26in.).Coverthepizzas NOTE 11—FSTC testing has shown this single center pizza cook test
willtypicallyrequireatleast10slongercooktimeduringafullloadcook.
with plastic wrap to inhibit moisture loss, place in a
NOTE 12—It is recommended that the six thermocouple probes be
refrigerator,andthawthepizzasuntiltheystabilizeat38 62°F
attached to a simple, lightweight, rigid structure that will maintain the
(3.3 6 1.1°C). Do not test with pizzas that have been in the
proper spacing and upright position of the probes and will therefore help
refrigerator more than 24 h.
maintain the consistency of the temperature readings. Fig. 8 shows a
thermocouple structure that is made of poly(methyl methacrylate)
NOTE8—Thetestpizzasshouldnotbestoredintherefrigeratorforlong
(PMMA)andincludesasimplehandleforeasyplacementofthestructure
periods, more than 24 h, because the pizza crust may absorb excessive
on the pizza. This structure can be gently set on top of the pizza during
moisturefromthesauceandevaporationmayreducethemoisturecontent
cooktimedeterminationwithjustenoughforcetopenetratethecheesebut
of the sauce, changing the thermal characteristics of the pizza. The 24-h
not enough to push the probes beyond the sauce-crust interface. Because
period is a practical time specification that allows the preparation of test
the sauce migrates into the crust during cooking, it is relatively easy to
pizzas on day one, overnight chilling and stabilization and application of
remain in the sauce-crust interface during temperature measurement.
the procedure the following day.
NOTE 9—When stacking multiple pans in the refrigerator, spacers are
10.7.6 Record the determined cook time for use during the
necessary between the pans in order to protect the pizzas from damage.
cooking energy efficiency and production capacity tests.
Researchers at PG&E’s Food Service Technology Center have found that
sauce cups can be used as spacers. 10.8 Cooking Energy Effıciency and Production Capacity:
NOTE10—Aminimumoffourtestrunsisspecified,however,moretest
10.8.1 Set the calibrated temperature control to 475 6 5°F
runs may be necessary if the results do not meet the uncertainty criteria
(246 6 2.75°C) 5-disk average, preheat the deck oven and
specified in Annex A1.
allow it to idle for 60 min.
10.6.1.5 Prepare a minimum of four additional pizzas for
10.8.2 Thecookingenergyefficiencyandproductioncapac-
use in cook time determination. The actual number of pizzas
ity tests are to be run a minimum of four times.Additional test
n
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