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ASTM F2861-10

(Test Method)

Standard Test Method for Enhanced Performance of Combination Oven in Various Modes

Standard Test Method for Enhanced Performance of Combination Oven in Various Modes

SIGNIFICANCE AND USE
The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure that all test results are determined at the same temperature.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the combination oven can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Cooking-energy efficiency is a precise indicator of combination oven energy performance under various operating conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.
Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.
Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.
Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes.
Cooking uniformity provides information regarding the combi’s ability to cook food at the same rate throughout the combi’s compartment.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in convection, steam and combination modes. The test method is also applicable to convection ovens with limited moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes.
1.3 The combination 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 in convection, steam and combination modes (10.4).
1.3.4 Pilot energy rate (if applicable) (10.5).
1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (10.6).
1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).
1.3.7 Cooking uniformity in combination mode (10.8).
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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
31-Aug-2010
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.06 - Productivity and Energy Protocol
Current Stage
Ref Project

Relations

Replaced By
ASTM F2861-14 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Effective Date
01-Jan-2014
Referred By
ASTM F1496-13(2019) - Standard Test Method for Performance of Convection Ovens
Effective Date
01-Sep-2010
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
01-Sep-2010
Referred By
ASTM F1495-20 - Standard Specification for Combination Oven Electric or Gas Fired
Effective Date
01-Sep-2010
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Sep-2010

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ASTM F2861-10 - Standard Test Method for Enhanced Performance of Combination Oven in Various ModesASTM F2861-10 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
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ASTM F2861-10 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
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Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2861 − 10 AnAmerican National Standard
Standard Test Method for
Enhanced Performance of Combination Oven in Various
1
Modes
This standard is issued under the fixed designation F2861; 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. Referenced Documents
2
2.1 ASTM Standards:
1.1 Thistestmethodcoverstheevaluationoftheenergyand
D3588Practice for Calculating Heat Value, Compressibility
water consumption and the cooking performance of combina-
Factor, and Relative Density of Gaseous Fuels
tion ovens that can be operated in convection, steam and
F1484Test Methods for Performance of Steam Cookers
combination modes. The test method is also applicable to
F1495Specification for Combination Oven Electric or Gas
convection ovens with limited moisture injection. The results
Fired
of this test method can be used to evaluate a combination oven
F1496Test Method for Performance of Convection Ovens
and understand its energy consumption.
F1639Test Method for Performance of Combination Ovens
3
1.2 This test method is applicable to gas and electric
(Withdrawn 2012)
4
combination ovens that can be operated in convection, steam
2.2 ASHRAE Documents:
and combination modes.
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
of Experimental Data
1.3 The combination oven can be evaluated with respect to
ASHRAE Guideline 2-1986 (RA90)Thermal and Related
the following (where applicable):
Properties of Food and Food Materials
1.3.1 Energy input rate and thermostat calibration (10.2).
3. Terminology
1.3.2 Preheat energy consumption and time (10.3).
1.3.3 Idleenergyrateinconvection,steamandcombination
3.1 Definitions:
modes (10.4).
3.1.1 combination mode, n—for the purposes of this test
method, combination mode is defined as moist heat at 350°F
1.3.4 Pilot energy rate (if applicable) (10.5).
(177°C) with the humidity and fan set to operate at their
1.3.5 Cooking-energy efficiency, cooking energy rate, pro-
maximum settings.
duction capacity, water consumption and condensate tempera-
3.1.2 combination oven, n—device that combines the func-
ture in steam mode (10.6).
tion of hot air convection (oven mode), saturated and super-
1.3.6 Cooking-energy efficiency, cooking energy rate, and
heated steam heating (steam mode), and combination
production capacity in convection mode (10.7).
convection/steammodeformoistheating,toperformsteaming,
1.3.7 Cooking uniformity in combination mode (10.8).
baking, roasting, rethermalizing, and proofing of various food
products. In general, the term combination oven is used to
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
describe this type of equipment, which is self contained. The
as standard. The SI units given in parentheses are for informa-
combination oven is also referred to as a combination oven/
tion only.
steamer, combi or combo.
1.5 This standard does not purport to address all of the
3.1.3 condensate, n—mixture of condensed steam and cool-
safety concerns, if any, associated with its use. It is the
ingwater,exitingthecombinationovenanddirectedtoadrain.
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
1 3
This test method is under the jurisdiction of ASTM Committee F26 on Food The last approved version of this historical standard is referenced on
Service Equipment and is the direct responsibility of Subcommittee F26.06 on www.astm.org.
4
Productivity and Energy Protocol. See the ASHRAE Handbook of Fundamentals, available from the American
Current edition approved Sept. 1, 2010. Published December 2010. DOI: SocietyofHeating,Refrigeration,andAirConditioningEngineers,Inc.,1791Tullie
10.1520/F2861-10. 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 ----------------------
F2861 − 10
3.1.4 convection mode, n—for the purposes of this test energy input rate. For gas combination ovens, the pilot energy
method, convection mode is defined as dry heat only at 350°F rate and the fan and control energy rates are also determined.
(177°C) with the fan set to operate at the maximum setting.
4.3 The time and energy required to preheat the oven from
3.1.5 cooking-energy effıciency, n—quantit
...

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5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
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5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
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 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.

  • Standard
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off