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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

Status
Published
Publication Date
30-Apr-2022
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

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ASTM F1817-17(2022) - Standard Test Method for Performance of Conveyor OvensASTM F1817-17(2022) - Standard Test Method for Performance of Conveyor Ovens
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ASTM F1817-17(2022) - Standard Test Method for Performance of Conveyor Ovens
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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
1
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
2
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.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
2
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.
3
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
1

---------------------- Page: 1 ----------------------
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
...

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1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.  
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1.1 This specification covers cooktops which utilize induction as a means for cooking and warming food in commercial and institutional food service establishments. Included are tabletop units, drop-in units and floor standing equipment with integral induction hobs.  
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SIGNIFICANCE AND USE
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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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).  
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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.  
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1.3.1 Energy input rate (see 10.2), and  
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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