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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

Status
Published
Publication Date
30-Apr-2019
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

Refers
ASTM F2861-15 - Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Effective Date
01-Nov-2015
Referred By
ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
Effective Date
01-May-2019
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-May-2019
Referred By
ASTM F2093-18(2023) - Standard Test Method for Performance of Rack Ovens
Effective Date
01-May-2019
Referred By
ASTM F2092-14(2022) - Standard Specification for Convection Oven Gas or Electric
Effective Date
01-May-2019
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
01-May-2019
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-May-2019
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
01-May-2019

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ASTM F1496-13(2019) - Standard Test Method for Performance of Convection 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: F1496 − 13 (Reapproved 2019) An American National Standard
Standard Test Method for
1
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
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.
3
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
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
1
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.
3
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
1

---------------------- Page: 1 ----------------------
F1496 − 13 (2019)
3.1.4 cook time—t
...

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1.4 Microwave Oven Availability—Although 4.1 lists a wide range of sizes, classes, groups, and styles for commercial types of ovens, not all combinations are available.  
1.5 The values stated in inch-pound units are to be regarded as the standard. The SI units given in parentheses are for information only.  
1.6 The following precautionary caveat pertains to the test method portion only, Section 11, of this specification: 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.  
1.7 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.

  • Technical specification
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ASTM
ASTM F1521-22(Test Method)
Standard Test Methods for Performance of Range Tops

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.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
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