ASTM F1817-97

Standard Test Method for The Performance of Conveyor Ovens

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.

General Information

• Status: Historical
• Publication Date: 09-Jul-1997
• 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

Relations

• Replaced By: ASTM F1817-97(2003) - Standard Test Method for Performance of Conveyor Ovens
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 10-Jul-1997
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Jul-1997
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Jul-1997
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Jul-1997

Standards Content (Sample)

NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
An American National Standard
Designation: F 1817 – 97
Standard Test Method for
Performance of Conveyor Ovens
This standard is issued under the fixed designation F 1817; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1. Scope convection, radiants, or quartz tubes. Top and bottom heat may
be independently controlled.
1.1 This test method covers an evaluation of the energy
3.1.2 cooking energy effıciency, n—quantity of energy im-
consumption and cooking performance of conveyor ovens. The
parted to the specified food product, expressed as a percentage
food service operator can use this evaluation to select a
of energy consumed by the conveyor oven during the cooking
conveyor oven and understand its energy consumption.
event.
1.2 This test method is applicable to gas and electric
3.1.3 cooking energy rate, n—average rate of energy con-
conveyor ovens.
sumption (Btu/h or kW) during the cooking energy efficiency
1.3 The conveyor oven can be evaluated with respect to the
tests. Refers to all loading scenarios (heavy, medium, light).
following (where applicable):
3.1.4 energy input rate, n—peak rate at which a conveyor
1.3.1 Energy input rate and thermostat calibration (see
oven consumes energy (Btu/h or kW).
10.2),
3.1.5 idle energy rate, n—the conveyor oven’s rate of
1.3.2 Preheat energy consumption and time (see 10.3),
energy consumption (kW or Btu/h), when empty, required to
1.3.3 Idle energy rate (see 10.4),
maintain its cavity temperature at the specified thermostat set
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
point.
1.3.5 Cooking energy efficiency and production capacity
3.1.6 oven cavity, n—that portion of the conveyor oven in
(see 10.6).
which food products are heated or cooked.
1.4 The values stated in inch-pound units are to be regarded
3.1.7 pilot energy rate, n—rate of energy consumption
as the standard.
(Btu/h) by a conveyor oven’s continuous pilot (if applicable).
1.5 This standard does not purport to address all of the
3.1.8 preheat energy, n—amount of energy consumed (Btu
safety concerns, if any, associated with its use. It is the
or kWh), by the conveyor oven while preheating its cavity
responsibility of the user of this standard to establish appro-
from ambient temperature to the specified thermostat set point.
priate safety and health practices and determine the applica-
3.1.9 preheat time, n—time (min.) required for the conveyor
bility of regulatory limitations prior to use.
oven cavity to preheat from ambient temperature to the
2. Referenced Documents specified thermostat set point.
3.1.10 production capacity, n—maximum rate (lb/h) at
2.1 ASHRAE Documents:
which a conveyor oven can bring the specified food product to
ASHRAE Handbook of Fundamentals, “Thermal and Re-
a specified “cooked” condition.
lated Properties of Food and Food Materials,” Chapter 30,
3.1.11 production rate, n—rate (lb/h) at which a conveyor
Table 1, 1989
oven brings the specified food product to a specified“ cooked”
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
condition. Does not necessarily refer to maximum rate. Pro-
of Experimental Data
duction rate varies with the amount of food being cooked.
3. Terminology
3.1.12 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability
3.1 Definitions:
of a reported test result.
3.1.1 conveyor oven, n—an appliance that carries the food
product on a moving conveyor into and through a heated
4. Summary of Test Method
chamber. The chamber may be heated by gas or electric forced
4.1 Accuracy of the conveyor oven thermostat is checked at
a setting of 475°F and the thermostat is adjusted as necessary.
This test method is under the jurisdiction of ASTM Committee F26 on Food
4.2 Energy input rate is determined to confirm that the
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
conveyor oven is operating within 5 % of the nameplate energy
Productivity and Energy Protocol.
input rate. For gas conveyor oven, the pilot energy rate and the
Current edition approved July 10, 1997. Published August 1998.
fan and control energy rates are also determined.
Available from American Society of Heating, Refrigerating, and Air Condi-
tioning Engineers, Inc., 1791 Tullie Circle, N.E., Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F1817–97
4.3 Preheat energy and time are determined. Shall have a range of zero to 10 in. H O, a resolution of 0.5 in.
4.4 Idle energy rate is determined at a thermostat setting of H O, and a maximum uncertainty of 1 % of the measured
475°F. value.
4.5 Cooking energy efficiency and production rate are 6.7 Stop Watch, with a 1-s resolution.
determined during light-, and heavy-load cooking tests using 6.8 Temperature Sensor, for measuring natural gas tempera-
pizza as a food product. ture in the range of 50 to 100°F with an uncertainty of 61°F .
6.9 Thermocouple, fiberglass insulated, 24 gage, Type K
5. Significance and Use
thermocouple wire, connected at the exposed ends by tightly
5.1 The energy input rate test and thermostat calibration are
twisting or soldering the two wires together.
used to confirm that the conveyor oven is operating properly
6.10 Thermocouple Probe, type K, micro needle, product
prior to further testing and to insure that all test results are
probe with a response time from ambient to 200°F of less than
determined at the same temperature.
20 s.
5.2 Preheat energy and time can be useful to food service
6.11 Watt-Hour Meter, for measuring the electrical energy
operators to manage power demands and to know how quickly
consumption of a conveyor oven, shall have a resolution of at
the conveyor oven can be ready for operation.
least 10 Wh and a maximum uncertainty no greater than 1.5 %
5.3 Idle energy rate and pilot energy rate can be used to
of the measured value for any demand greater than 100 W. For
estimate energy consumption during noncooking periods.
any demand less than 100 W, the meter shall have a resolution
5.4 Cooking energy efficiency is a precise indicator of
of at least 10 Wh and a maximum uncertainty no greater than
conveyor oven energy performance while cooking a typical
10 %.
food product under various loading conditions. If energy
7. Reagents and Materials
performance information is desired using a food product other
7.1 Pizza Crust shall be a 12 in. diameter, prebaked or
than the specified test food, the test method could be adapted
parbaked crust, weighing 0.9 6 0.2 lb and having a moisture
and applied. Energy performance information allows an end
content of 36 6 3 % by weight, based on a gravimetric
user to better understand the operating characteristics of a
moisture analysis. Refrigerate to 39 6 1°F.
conveyor oven.
7.2 Pizza Sauce shall be a simple, tomato based sauce with
5.5 Production capacity information can help an end user to
a moisture content of 90 6 2 % by weight, based on a
better understand the production capabilities of a conveyor
gravimetric moisture analysis. Refrigerate to 39 6 1°F.
oven as it is used to cook a typical food product and this could
7.3 Pizza Cheese shall be a part skim, low moisture, shred-
help in specifying the proper size and quantity of equipment. If
ded mozzarella cheese with a moisture content of 50 6 2%by
production information is desired using a food product other
weight, based on a gravimetric moisture analysis. Refrigerate
than the specified test food, the test method could be adapted
to 39 6 1°F.
and applied.
7.4 Pizza shall be comprised of a pizza crust, pizza sauce
6. Apparatus and pizza cheese according to the following: uniformly spread
0.25 lb of pizza sauce on top of a pizza crust to within 0.5 in.
6.1 Analytical Balance Scale, for measuring weights up to
of the edge of the crust and cover the pizza sauce with 0.375 lb
20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
of pizza cheese.
6.2 Barometer, for measuring absolute atmospheric pres-
7.5 Gravimetric moisture analysis shall be performed as
sure, to be used for adjustment of measured natural gas volume
follows: to determine moisture content, placea1lb sample of
to standard conditions. Shall have a resolution of 0.2 in. Hg and
the test food on a dry, aluminum sheet pan and place the pan in
an uncertainty of 0.2 in. Hg.
a convection drying oven at a temperature of 220 6 5°F for a
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
period of 24 h. Weigh the sample before it is placed in the oven
the lower edge of the hood 6 ft , 6 in. from the floor and with
and after it is removed and determine the percent moisture
the capacity to operate at a nominal exhaust ventilation rate of
content based on the percent weight loss of the sample. The
300 cfm per linear foot of active hood length. This hood shall
sample must be thoroughly chopped ( ⁄8 in. or smaller squares)
extend a minimum of 6 in. past both sides and the front of the
and spread evenly over the surface of the sheet pan in order for
cooking appliance and shall not incorporate side curtains or
all of the moisture to evaporate during drying and it is
partitions.
permissible to spread the sample on top of baking paper in
6.4 Convection Drying Oven, with temperature controlled at
order to protect the sheet pan and simplify clean-up.
220 6 5°F, to be used to determine moisture content of pizza
crust, pizza sauce and pizza cheese.
NOTE 1—The moisture content of pizza crust, pizza sauce, and pizza
6.5 Gas Meter, for measuring the gas consumption of a
cheese can be determined by a qualified chemistry lab using the AOAC
conveyor oven, shall be a positive displacement type with a Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French
Fried Potatoes.
resolution of at least 0.01 ft and a maximum uncertainty no
greater than 1 % of the measured value for any demand greater
8. Sampling, Test Units
than 2.2 ft /h. If the meter is used for measuring the gas
8.1 Conveyor Oven—Select a representative production
consumed by the pilot lights, it shall have a resolution of at
model for performance testing.
least 0.01 ft and a maximum uncertainty no greater than 2 %
9. Preparation of Apparatus
of the measured value.
6.6 Pressure Gage, for monitoring natural gas pressure. 9.1 Install the appliance according to the manufacturer’s
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F1817–97
It is recommended that all testing be performed with gas having a higher
instructions under a canopy exhaust hood. Position the con-
heating value of 1000 to 1075 Btu/ft .
veyor oven so that a minimum of 6 in. is maintained between
the edge of the hood and the vertical plane of the front and
10.1.2 For gas conveyor ovens, add electric energy con-
sides of the appliance. In addition, both sides of the conveyor
sumption to gas energy for all tests, with the exception of the
oven shall be a minimum of 3 ft from any side wall, side
energy input rate test (see 10.3).
partition, or other operating appliance. The exhaust ventilation
10.1.3 For electric conveyor ovens, record the following for
rate shall be 300 cfm per linear foot of active hood length. The
each test run:
associated heating or cooling system shall be capable of
10.1.3.1 Voltage while elements are energized,
maintaining an ambient temperature of 75 6 5°F within the
10.1.3.2 Energy input rate during or immediately prior to
testing environment when the exhaust ventilation system is
test (for example, during the preheat for that days testing), and
operating.
10.1.3.3 Ambient temperature.
10.1.4 For each test run, confirm that the peak input rate is
NOTE 2—The ambient temperature requirements are designed to simu-
late real world kitchen temperatures and are meant to provide a reasonable
within 65 % of the rated nameplate input. If the difference is
guideline for the temperature requirements during testing. If a facility is
greater than 5 %, terminate testing and contact the manufac-
not able to maintain the required temperatures, then it is reasonable to
turer. The manufacturer may make appropriate changes or
expect that the application of the procedure may deviate from the specified
adjustments to the conveyor oven.
requirements (if it cannot be avoided) as long as those deviations are noted
10.2 Energy Input Rate and Thermostat Calibration:
on the Results Reporting Sheets.
10.2.1 Install a thermocouple 2 in. above the conveyor, at
9.2 Connect the conveyor oven to a calibrated energy test
the center of the oven cavity (side to side and front to back).
meter. For gas installations, install a pressure regulator down-
10.2.2 Set the temperature control to 475°F and turn the
stream from the meter to maintain a constant pressure of gas
conveyor oven on. Record the time and energy consumption
for all tests. Install instrumentation to record both the pressure
from the time when the unit is turned on until the time when
and temperature of the gas supplied to the conveyor oven and
any of the burners or elements first cycle off.
the barometric pressure during each test so that the measured
10.2.3 Calculate and record the conveyor oven’s energy
gas flow can be corrected to standard conditions. For electric
input rate and compare the result to the rated nameplate input.
installations, a voltage regulator may be required during tests if
For gas conveyor ovens, only the burner energy consumption is
the voltage supply is not within 62.5 % of the manufacturer’s
used to compare the calculated energy input rate with the rated
nameplate voltage.
gas input; any electrical energy use shall be calculated and
9.3 For an electric conveyor oven, confirm (while the
recorded separately as the fan/control energy rate.
conveyor oven elements are energized) that the supply voltage
10.2.4 Allow the conveyor oven to idle for 60 min after the
is within 62.5 % of the operating voltage specified by the
burners or elements commence cycling at the thermostat set
manufacturer. Record the test voltage for each test.
point.
NOTE 3—If an electric conveyor oven is rated for dual voltage (for
10.2.5 After the 60 min idle period, start monitoring the
example, 208/240 V), the convey
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