ASTM F1965-17(2022)
(Test Method)Standard Test Method for Performance of Deck Ovens
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
Relations
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 service@astm.org. 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 a
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