ASTM F1817-17(2022)
(Test Method)Standard Test Method for Performance of Conveyor Ovens
Standard Test Method for Performance of Conveyor Ovens
SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the conveyor 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 conveyor oven can be ready for operation.
5.3 Idle Energy Rate—This test provides a measure of an empty oven’s energy consumption and pilot energy during noncooking periods, at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven’s design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.
5.4 Cooking Energy Efficiency—A precise indicator of conveyor 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 conveyor oven.
5.5 Production capacity information can help an end user to better understand the production capabilities of a conveyor 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 covers an evaluation of the energy consumption and cooking performance of conveyor ovens. The food service operator can use this evaluation to select a conveyor oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric conveyor ovens.
1.3 The conveyor oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate and thermostat calibration (see 10.2),
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idle energy rate (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency and production capacity (see 10.6).
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 This test method may involve hazardous materials, operations, and equipment. 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
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: F1817 − 17 (Reapproved 2022) An American National Standard
Standard Test Method for
Performance of Conveyor Ovens
This standard is issued under the fixed designation F1817; 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
1.1 This test method covers an evaluation of the energy 2.1 ASHRAE Documents:
consumptionandcookingperformanceofconveyorovens.The 2013ASHRAE Handbook of FundamentalsChapter 1, Psy-
chrometrics
food service operator can use this evaluation to select a
2014ASHRAE Handbook—Refrigeration Chapter 19Ther-
conveyor oven and understand its energy consumption.
mal Conductivity of Foods, page 9 (R19.9); Diffusivity of
1.2 This test method is applicable to gas and electric
foods, R19.17, and Enthalpy of foods R19.8
conveyor ovens.
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
of Experimental Data
1.3 The conveyor oven can be evaluated with respect to the
ASHRAE Guideline 2 2010 (RA 2014)Engineering Analy-
following (where applicable):
sis of Experimental Data
1.3.1 Energy input rate and thermostat calibration (see
2.2 Other Document:
10.2),
AOAC Procedure 984.25Moisture (Loss of Mass on Dry-
1.3.2 Preheat energy consumption and time (see 10.3), 3
ing) in Frozen French Fried Potatoes
1.3.3 Idle energy rate (see 10.4),
3. Terminology
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency and production capacity 3.1 Definitions of Terms Specific to This Standard:
3.1.1 chamber stabilization pizzas, n—full cooking cavity
(see 10.6).
loadofnominal12in.pizzasloadedatbeginningofproduction
1.4 The values stated in inch-pound units are to be regarded
capacity test.
asstandard.Nootherunitsofmeasurementareincludedinthis
3.1.2 conveyor oven, n—an appliance that carries the food
standard.
product on a moving conveyor into and through a heated
1.5 This test method may involve hazardous materials,
chamber.The chamber may be heated by gas or electric forced
operations, and equipment. This standard does not purport to convection, radiant, or quartz tubes. Top and bottom heat may
be independently controlled.
address all of the safety concerns, if any, associated with its
use. It is the responsibility of the user of this standard to
3.1.3 cooking energy effıciency, n—quantity of energy im-
establish appropriate safety, health, and environmental prac-
parted to the specified food product, expressed as a percentage
tices and determine the applicability of regulatory limitations of energy consumed by the conveyor oven during the cooking
event.
prior to use.
1.6 This international standard was developed in accor- 3.1.4 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the cooking energy efficiency
dance with internationally recognized principles on standard-
tests.
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
3.1.5 cooking stabilization pizzas, n—full cooking chamber
mendations issued by the World Trade Organization Technical
ofnominal12in.pizzascontinuouslyloadeddirectlyfollowing
Barriers to Trade (TBT) Committee.
the test pizzas. Pizzas keep the cooking chamber consistent
during the measured test pizzas.
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 Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved May 1, 2022. Published June 2022. Originally 30329.
approved in 1997. Last previous edition approved in 2017 as F1817–17. DOI: Available from AOAC International, 2275 Research Blvd., Suite 300,
10.1520/F1817-17R22. Rockville, MD 20850-3250, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1817 − 17 (2022)
3.1.6 energy input rate, n—peak rate at which a conveyor 4.6 Cooking Uniformity—The uniformity of heating within
oven consumes energy (Btu/h or kW). the oven’s cavity is determined and reported based on the
product cooked temperature per cooking position and visual of
3.1.7 idle energy rate, n—the conveyor oven’s rate of
product appearance top and bottom.
energy consumption (kW or Btu/h), when empty, required to
maintain its cavity temperature at the specified thermostat set
5. Significance and Use
point.
5.1 The energy input rate test and thermostat calibration are
3.1.8 oven cavity, n—that portion of the conveyor oven in
used to confirm that the conveyor oven is operating properly
which food products are heated or cooked.
prior to further testing and to insure that all test results are
determined at the same temperature.
3.1.9 pilot energy rate, n—rate of energy consumption
(Btu/h) by a conveyor oven’s continuous pilot (if applicable).
5.2 Preheat energy and time can be useful to food service
operators to manage power demands and to know how quickly
3.1.10 preheat energy, n—amount of energy consumed (Btu
the conveyor oven can be ready for operation.
or kWh), by the conveyor oven while preheating its cavity
fromambienttemperaturetothespecifiedthermostatsetpoint.
5.3 Idle Energy Rate—This test provides a measure of an
empty oven’s energy consumption and pilot energy during
3.1.11 preheat time, n—time (min.) required for the con-
noncookingperiods,atatypicalcookingtemperaturesetting.It
veyor oven cavity to preheat from ambient temperature to the
also provides an indicator of the combined effectiveness of
specified thermostat set point.
componentsoftheoven’sdesign(forexample,insulation,door
3.1.12 production capacity, n—maximum rate (lb/h) at
seals, and combustion efficiency) that influence its energy
which a conveyor oven can bring the specified food product to
consumption.
a specified “cooked” condition.
5.4 Cooking Energy Effıciency—Aprecise indicator of con-
3.1.13 production rate, n—rate (lb/h) at which a conveyor
veyor oven energy performance while cooking a typical food
oven brings the specified food product to a specified“ cooked”
product under various loading conditions. If energy perfor-
condition. Does not necessarily refer to maximum rate. Pro-
mance information is desired using a food product other than
duction rate varies with the amount of food being cooked.
the specified test food, the test method could be adapted and
3.1.14 test pizzas, n—full cooking chamber of nominal 12
applied.Energyperformanceinformationallowsanenduserto
in. pizzas continuously loaded directly following the stabiliza-
better understand the operating characteristics of a conveyor
tion load. These are the pizzas measured for production
oven.
capacity.
5.5 Production capacity information can help an end user to
3.1.15 uncertainty, n—measure of systematic and precision
better understand the production capabilities of a conveyor
errors in specified instrumentation or measure of repeatability
oven as it is used to cook a typical food product and this could
of a reported test result.
helpinspecifyingthepropersizeandquantityofequipment.If
production information is desired using a food product other
4. Summary of Test Method
than the specified test food, the test method could be adapted
and applied.
4.1 Accuracyoftheconveyoroventhermostatischeckedat
a setting of 475°F (246°C) and the thermostat is adjusted as
6. Apparatus
necessary.
6.1 Analytical Balance Scale, for measuring weights up to
4.2 Energy Input Rate—Determined to confirm that the
20 lb (9.1 kg), with a resolution of 0.01 lb (0.005 kg) and an
conveyorovenisoperatingwithin5%ofthenameplateenergy
uncertainty of 60.01 lb (60.005 kg).
inputrate.Forgasconveyoroven,thepilotenergyrateandthe
6.2 Barometer, for measuring absolute atmospheric
fanandcontrolenergyratesarealsodetermined.Theinputrate
pressure, with a range from 28 to 32 in. to be used for
of the oven is determined to check whether the oven is
adjustment of measured natural gas volume to standard condi-
operatingproperly.Ifthemeasuredinputrateisnotwithin5%
tions. Shall have a resolution of 0.2 in. Hg and an uncertainty
of the rated input, all further testing ceases until the appliance
of 60.2 in. Hg.
canbemadetooperatewithinthisspecification.Forgasovens,
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
thepilotenergyrateandthefanandcontrolenergyratearealso
mounted with the lower edge of the hood 6 ft , 6 in. (1.98 m)
determined.
from the floor and with the capacity to operate at a nominal
4.3 Preheat Energy Consumption and Time—The time and
exhaust ventilation rate of 300 cfm per linear foot of active
energy required to preheat the oven from room temperature 75
hood length. This hood shall extend a minimum of 6 in. (152
6 5°F (24 6 2.8°C) to 475 6 5°F (246 6 2.8°C) determined.
mm)pastbothsidesandthefrontofthecookingapplianceand
4.4 Idle Energy Rate—The idle energy rate (kBtu/h or kW)
shall not incorporate side curtains or partitions. Makeup air
is determined with the oven set to maintain 475 6 5°F (246 6
shall be delivered through face registers or from the space, or
2.8°C).
both.
4.5 Cooking energy efficiency and production rate are 6.4 ConvectionDryingOven,withtemperaturecontrolledat
determined during heavy-load cooking tests using pizza as a 220 6 5°F (104 6 –2.8°C), to be used to determine moisture
food product. content of pizza crust, pizza sauce and pizza cheese.
F1817 − 17 (2022)
6.5 Gas Meter, for measuring the gas consumption of a 6.11 Temperature Readout Device, connected to bare junc-
conveyor oven, shall be a positive displacement type with a tionthermocoupleprobes,witharangefrom0to450°F(−17.8
resolution of at least 0.01 ft and a maximum uncertainty no
to232°C),aresolutionof0.1°F(0.06°C),andanuncertaintyof
greaterthan1%ofthemeasuredvalueforanydemandgreater
61.0°F (60.6°C), used to measure the temperature of air
than 2.2 ft /h. If the meter is used for measuring the gas
(ambient and cavity), and ice/water mixture. The device
consumed by the pilot lights, it shall have a resolution of at
readout shall be capable of displaying required average tem-
least 0.01 ft and a maximum uncertainty no greater than 2%
perature(s) during cooking energy efficiency and cooking
of the measured value.
uniformity tests (minimum of 20 thermocouples needed).
6.6 Pressure Gage, for monitoring natural gas pressure.
6.12 Watt-Hour Meter, for measuring the electrical energy
Shall have a range of 0 to 15 in. H O, a resolution of 0.2 in.
consumption of a conveyor oven, shall have a resolution of at
H O, and an uncertainty of 60.1in. H O.
2 2
least 10Wh and a maximum uncertainty no greater than 1.5%
6.7 Stop Watch, with a 1-s resolution.
of the measured value for any demand greater than 100W. For
6.8 Temperature Sensor, for measuring natural gas tempera- any demand less than 100 W, the meter shall have a resolution
ture in the range of 50 to 100°F with an uncertainty of 61°F .
of at least 10 Wh and a maximum uncertainty no greater than
10%.
6.9 Thermocouple, fiberglass insulated, 24 gage, Type K
thermocouple wire, connected at the exposed ends by tightly
6.13 Pizza Cooking Screens, for handling and cooking
twisting or soldering the two wires together.
pizzas, 12 in. diameter aluminum (3003-H14 material) ex-
6.10 Thermocouple Probe, type K, micro needle, product
panded metal 66 % open mesh. Weight 0.246 0.02 Lps. New
probe with a response time from ambient to 200°F (93.3°C) of
screens to be seasoned. (See Fig. 1.)
less than 20 s.
FIG. 1 Pizza Cooking Screen
F1817 − 17 (2022)
FIG. 2 Discharge Gap Minimum 2.25 in. (57.2 mm); Load Minimum Gap 1.25 in. (31.8 mm)
NOTE 1—Minimum Discharge Opening 2.25 in.
FIG. 3 Pizza Exit Must Clear Discharge Opening Without Touching
7. Reagents and Materials 0.25 lb of pizza sauce on top of a pizza crust to within 0.5 in.
oftheedgeofthecrustandcoverthepizzasaucewith0.375lb
7.1 Pizza Crust shall be a 12 in. diameter, prebaked or
of pizza cheese.
parbaked crust, weighing 0.9 6 0.2 lb and having a moisture
content of 36 6 3% by weight, based on a gravimetric 7.5 Gravimetric moisture analysis shall be performed as
moisture analysis. Refrigerate to 39 6 1°F. follows: to determine moisture content, place a thawed, refrig-
erated 38 6 2°F pizza on a dry, aluminum sheet pan and place
7.2 Pizza Sauce shall be a simple, tomato based sauce with
the pan in a convection drying oven at a temperature of 220 6
a moisture content of 90 6 2% by weight, based on a
5°F (104 6 2.8°C) for a period of 24 h. Weigh the sample
gravimetric moisture analysis. Refrigerate to 39 6 1°F.
7.3 Pizza Cheese shall be a part skim, low moisture,
The Food Service Technology Center has found that Villa Prima – Frozen
shredded mozzarella cheese with a moisture content of 50 6
(25.85 oz), 4 Cheese Pizza, Item # 73184 – complies with the pizza specification
2% by weight, based on a gravimetric moisture analysis.
requirements for this test method. The sole source of supply of the pizza known to
Refrigerate to 39 6 1°F. the committee at this time is Schwan’s Food Company Inc., Marshall, MN, 56258.
If you are aware of alternative suppliers, please provide this information toASTM
7.4 Pizza shall be comprised of a pizza crust, pizza sauce
International Headquarters. Your comments will receive careful consideration at a
and pizza cheese according to the following: uniformly spread meeting of the responsible technical committee, which you may attend.
F1817 − 17 (2022)
separate appliances in accordance with this test method.
before it is placed in the oven and after it is removed and
determine the percent moisture content based on the percent
9.4 For a gas conveyor oven, adjust (during maximum
weight loss of the sample. The sample must be thoroughly
energy input) the gas supply pressure downstream from the
chopped ( ⁄8 in. or smaller squares) and spread evenly over the
appliance’s pressure regulator to within 62.5% of the operat-
surface of the sheet pan in order for all of the moisture to
ing manifold pressure specified by the manufacturer. Make
evaporate during drying and it is permissible to spread the
adjustments to the appliance following the manufact
...
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