ASTM F1496-13(2019)
(Test Method)Standard Test Method for Performance of Convection Ovens
Standard Test Method for Performance of Convection Ovens
SIGNIFICANCE AND USE
5.1 Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature.
5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or its cooking performance. Also, the results allow an operator to understand an oven's energy consumption.
5.2 Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing.
5.3 Fan and Control Energy Rate—Information from this test can be used to estimate the cost of electricity required to operate a gas oven. This cost can be added to the cost of gas consumed to estimate the total cost of energy necessary to operate the oven.
5.4 Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on.
5.5 Preheat Energy Consumption and Time—This test provides a measure of time and energy required to preheat the oven cavity from ambient temperature to the thermostat set point temperature.
5.6 Idle Energy Rate—This test provides a measure of an empty oven's energy consumption 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.
5.7 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads of a standard food product are being cooked.
5.8 Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.
5.9 Cooking Uniformity—This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity.
5.10 White Sheet Cake Browning—This test provides information regarding the oven's ability to brown wh...
SCOPE
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens).
1.3 This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.
Note 1: Ovens that can operate in steam-only mode should be evaluated using Test Method F2861.
1.4 The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7),
1.4.7 White sheet cake browning (10.8), and
1.4.8 Bakery steam mode, if applicable (10.9).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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 pr...
General Information
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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: F1496 − 13 (Reapproved 2019) An American National Standard
Standard Test Method for
Performance of Convection Ovens
This standard is issued under the fixed designation F1496; 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 responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
1.1 This test method covers the energy consumption and
mine the applicability of regulatory limitations prior to use.
cooking performance evaluation of convection ovens. The test
1.7 This international standard was developed in accor-
method is also applicable to convection ovens with limited
dance with internationally recognized principles on standard-
moistureinjection.Theresultsofapplyingitcanbeusedbythe
ization established in the Decision on Principles for the
food service operator to select a convection oven and to
Development of International Standards, Guides and Recom-
understand its energy consumption and performance.
mendations issued by the World Trade Organization Technical
1.2 This test method applies to general purpose, full-size,
Barriers to Trade (TBT) Committee.
and half-size convection ovens and bakery ovens used primar-
ily for baking food products. It is not applicable to ovens used
2. Referenced Documents
primarily for slow cooking and holding food product, to large
2.1 ASTM Standards:
roll-in rack-type ovens, or to ovens that can operate in a
D3588Practice for Calculating Heat Value, Compressibility
steam-only mode (combination ovens).
Factor, and Relative Density of Gaseous Fuels
1.3 This test method is intended to be applied to convection
F2092Specification for Convection Oven Gas or Electric
ovens that operate close to their rated input in the dry heating
F2093Test Method for Performance of Rack Ovens
mode,withthecirculatingfanoperatingatitsmaximumspeed.
F2861Test Method for Enhanced Performance of Combina-
NOTE 1—Ovens that can operate in steam-only mode should be
tion Oven in Various Modes
evaluated using Test Method F2861.
2.2 ASHRAE Documents:
1.4 The oven’s energy consumption and cooking perfor-
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
mance are evaluated in this test method specifically with
Table 2—Thermodynamic Properties of Water at Satura-
respect to the following:
tion
1.4.1 Thermostat calibration (10.2),
ASHRAE Guideline 2-1986(RA90) “Engineering Analysis
1.4.2 Energyinputrateandpreheatenergyconsumptionand
of Experimental Data”
time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
3. Terminology
1.4.4 Idle energy rate (10.5),
3.1 Definitions:
1.4.5 Cooking energy efficiency and production capacity
3.1.1 average preheat rate—rate (°F/min) at which cavity
(10.6),
temperature is heated from ambient temperature to the oven’s
1.4.6 Cooking uniformity (10.7),
thermostat set point.
1.4.7 White sheet cake browning (10.8), and
3.1.2 bakery steam mode—a single injection of water/steam
1.4.8 Bakery steam mode, if applicable (10.9).
intothebakingcavityatthestartofabakecycle.Injectiontime
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
not to exceed 60 seconds per baking event.
as the standard. The values given in parentheses are for
3.1.3 convection oven—an appliance for cooking food by
information only.
forcing hot air over the surface of the food using a fan in a
1.6 This standard does not purport to address all of the
closed cavity.
safety concerns, if any, associated with its use. It is the
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
This test method is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Standards volume information, refer to the standard’s Document Summary page on
Productivity and Energy Protocol. the ASTM website.
Current edition approved May 1, 2019. Published June 2019. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1993. Last previous edition approved in 2013 as F1496–13. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1496-13R19. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1496 − 13 (2019)
3.1.4 cook time—time required to cook potatoes during a 4.3 Energy Input Rate—The input rate of the oven is
cooking energy efficiency test. determined to check whether the oven is operating properly. If
the measured input rate is not within 5% of the rated input, all
3.1.5 cooking energy—energy consumed (kBtu or kWh) by
further testing ceases until the appliance can be made to
the oven as it cooks potatoes during the cooking energy
operate within this specification. For gas ovens, the pilot
efficiency tests.
energy rate and the fan and control energy rate are also
3.1.6 cooking energy effıciency—the ratio of the quantity of
determined.
energy absorbed by the food product to the quantity of energy
input to the oven during a cooking energy efficiency test 4.4 Idle Energy Rate—The idle energy rate (kBtu/h or kW)
expressed as a percent. is determined with the oven set to maintain 350 6 5°F (177 6
2.8°C).
3.1.7 cooking energy rate—average rate of the oven’s en-
ergy consumption (kBtu/h or kW) during a cooking energy
4.5 Cooking Energy Effıciency and Production Capacity—
efficiency test.
The cooking energy efficiency and production rate are deter-
3.1.8 fan and control energy rate—the rate of energy con- mined during heavy-load cooking tests.
sumption (kW) by an oven’s controls and fan motor.
4.6 Cooking Uniformity—The uniformity of heating within
3.1.9 heavy load—the testing capacity of the convection
the oven’s cavity is determined and reported based on the
ovenbasedonaminimumspacingof2.75-in.(70mm)between
average temperature on each rack during cooking tests.
adjacent racks.
4.7 White Sheet Cake Browning—The uniformity of brown-
3.1.10 idle energy rate—oven’s rate of energy consumption
ing from rack to rack is documented using white sheet cakes.
(kBtu/horkW),whenempty,tomaintainitscavitytemperature
at the thermostat set point. 4.8 Bakery Steam Mode—The recovery performance con-
vection oven’s baking steam delivery system is characterized
3.1.11 measured energy input rate—peak rate (kBtu/h or
by assessing the amount of steam produced on repeated bake
kW) at which an oven will consume energy, measured during
cycles.
aperiod(typically,itspreheatperiod)whenitisknownthatthe
oven is operating at full input, including the fan at high speed.
5. Significance and Use
3.1.12 pilot energy rate—rate of energy consumption
(kBtu/h) by a gas oven’s standing pilot during non-cooking 5.1 Thermostat Calibration—This test is conducted to en-
periods, if applicable. sure that all test results are determined at the same bulk oven
cavity air temperature.
3.1.13 preheat energy—amount of energy consumed (kBtu
5.1.1 The results of the following tests can be used by an
or kWh) by the oven while preheating its cavity from ambient
operator to select a convection oven based on its energy
temperature to the oven’s thermostat set point.
consumption performance or its cooking performance. Also,
3.1.14 preheat time—time (min) required for the oven
the results allow an operator to understand an oven’s energy
cavity to preheat from ambient temperature to the thermostat
consumption.
set point.
5.2 Energy Input Rate—This test is used to confirm the test
3.1.15 production capacity—maximum rate (lb/h (kg/h)) at
oven’s rated input and to ensure its proper operation during all
which a convection oven can bring the specified food product
testing.
to a specified “cooked” condition. May also be referred to as
throughput.
5.3 Fan and Control Energy Rate—Information from this
3.1.16 steam injection cycle—aperiodwherebysteam/water
test can be used to estimate the cost of electricity required to
is introduced into the baking cavity during baking.
operate a gas oven. This cost can be added to the cost of gas
consumed to estimate the total cost of energy necessary to
3.1.17 uncertainty—a measure of the combination of the
operate the oven.
bias and precision error in specified instrumentation or the
measure of the repeatability of a reported test result.
5.4 PilotEnergyRate—Thistestprovidesameasureofagas
oven’senergyconsumptionrateduringperiodswhenitsburner
4. Summary of Test Methods
is not on.
4.1 Thermostat Calibration—The accuracy of the oven
5.5 Preheat Energy Consumption and Time—This test pro-
thermostatischeckedat350°F(177°C),thesetpointforallbut
vides a measure of time and energy required to preheat the
the browning test, which is 300°F (149°C). This is accom-
oven cavity from ambient temperature to the thermostat set
plished by comparing the oven’s temperature control setting
point temperature.
with the temperature at the center of the oven’s cavity. If
necessary, the control is adjusted so that the maximum differ-
5.6 Idle Energy Rate—This test provides a measure of an
ence between its reading and the temperature at the center of
empty oven’s energy consumption at a typical cooking tem-
the cavity is no more than 65°F (62.8°C).
perature setting. It also provides an indicator of the combined
4.2 Preheat Energy Consumption and Time—The time and effectivenessofcomponentsoftheoven’sdesign(forexample,
energyrequiredtopreheattheovenfromroomtemperature(75 insulation, door seals, and combustion efficiency) that influ-
6 5°F) to 340°F is determined. ence its energy consumption.
F1496 − 13 (2019)
5.7 Cooking Energy Effıciency—This test provides a mea- incorporate side curtains or partitions. Makeup air shall be
sure of the oven’s energy efficiency while heavy loads of a delivered through face registers or from the space, or both.
standard food product are being cooked.
6.8 Stopwatch, for measuring time to the nearest 1 s.
5.8 Production Capacity—This test provides information
6.9 Gas Temperature Probe, for measuring the temperature
that allows an operator to select an oven that matches food
of natural gas supplied to an oven with a range from 50 to
output requirements.
100°F (10 to 37.8°C), resolution of 1.0°F (0.6°C), and uncer-
5.9 Cooking Uniformity—This test provides information
tainty of 61.0°F (60.6°C).
regarding the oven’s ability to cook food at the same rate
6.10 Gas Pressure Gage, for measuring the pressure of
throughout the oven’s cavity.
natural gas supplied to an oven, with a range from 0 to 15 in.
5.10 White Sheet Cake Browning—This test provides infor-
H O, resolution of 0.1 in. H O, and uncertainty of 60.1 in.
2 2
mationregardingtheoven’sabilitytobrownwhitesheetcakes
H O.
uniformly through its cavity.
6.11 Barometer, for measuring atmospheric pressure, with a
5.11 Bakery Steam Performance—This test provides infor-
range from 28 to 32 in. Hg, resolution of 0.2 in. Hg, and
mation on a bakery convection oven’s ability to consistently
uncertainty of 60.2 in. Hg.
create steam for a baking cycle.
6.12 Flow Meter, for measuring total water consumption of
6. Apparatus
the oven during the optional bakery steam mode tests, having
a resolution of 0.005 gal and an uncertainty of 0.005 gal for
6.1 Watt-Hour Meter, for measuring the electrical energy
flows of 0.1 gpm and higher.
consumption of an oven or oven fan motor/controls, having a
resolution of at least 10 Wh and a maximum uncertainty no
7. Reagents and Materials
greater than 1.5% of the measured value for any demand
greater than 100 W. For any demand equal to or less than 100
7.1 Potatoes shall be fresh, whole, prewashed, U.S. No. 1
W, the meter shall have a resolution of at least 1 Wh and a
Russets.Sizeshallbe100count.Thepotatoesshallbeweighed
maximum uncertainty no greater than 10%.
and grouped such that the weight of 15 potatoes is 7.25 6 0.3
lb.
6.2 Gas Meter, for measuring the gas consumption of an
oven, which shall be a positive displacement type with a
NOTE 2—Additional cases of larger (e.g., 80 Count) and smaller (e.g.,
120Count)sizesmayberequiredtomeetthe7.25 60.3lbfor15potatoes
resolution of at least 0.01 ft and a maximum uncertainty no
weight and count requirements for the heavy-load cooking test.
greaterthan1%ofthemeasuredvalueforanydemandgreater
than 2.2 ft /h. If the meter is used for measuring the gas
7.2 Macaroni and Cheese, a sufficient quantity of frozen,
consumedbythepilotlight,itshallhavearesolutionofatleast
commercial-grade,ready-to-cookmacaroniandcheeseentrees,
0.01 ft and a maximum uncertainty no greater than 2% of the
with a nominal weight between 4.5 and 4.75 lb per unit, shall
measured value.
be obtained from a food distributor. The frozen macaroni and
cheese shall have an initial moisture content of 68 62%,by
6.3 CalibratedExposedJunctionThermocouples,20-24GA
weight. The moisture content shall be verified using the
wire Type K with a range from –20 to 400°F (–30 to 200°C),
procedure in Annex A2.
with a resolution of 2°F (1°C) and an uncertainty of 1°F
(0.5°C), for measuring temperature of potatoes.
NOTE3—Stouffer’sTraditionalmacaroniandcheesehasbeenshownto
be an acceptable product for testing by PG&E.
6.4 ShieldedAir Thermocouple Probe,20-24GAwire,Type
K with a range from –20 to 400°F (–30 to 200°C), with a
7.3 Aluminum Sheet Pans—A sufficient number for three
resolutionof2°F(0.1°C)andanuncertaintyof1°F(0.5°C),for
replicate heavy-load cooking tests on the test oven. Sizes
measuring temperature of the oven cavity.
required:18by26by1in.(457by660by25mm)forfull-size
ovens and 18 by 13 by 1 in. (457 by 330 by 25 mm) for
6.5 Temperature Readout Device, for reading
half-size ovens.
thermocouples,shallbecapableofdisplayingrequiredaverage
temperature(s) during cooking energy efficiency and cooking
7.4 Mixer, commercial, for mixing cake batter (browning
uniformity tests (minimum of 20 thermocouples needed).
test).
6.6 Counter Scale, with a capacity of 20.0 lb (9.1 kg), a
7.5 White Cake Mix,5lb(2.3kg)perbox.Aminimumof20
resolutionof0.01lb(0.005kg),andanuncertaintyof 60.01lb
lb (9.1 kg) is required for full-size oven browning tests and a
(0.005 kg) to measure the weight of potatoes for the cooking
minimum of 10 lb (4.5 kg) is required for half-size oven
energy efficiency tests, water for the cooking uniformity tests,
browning tests.
and cake batte
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