ASTM F2093-18(2023)
(Test Method)Standard Test Method for Performance of Rack Ovens
Standard Test Method for Performance of Rack Ovens
SIGNIFICANCE AND USE
5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.
5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.
5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.
5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.
5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance.
1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.
1.3 The rack oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Thermostat calibration (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate, if applicable (10.6),
1.3.6 White sheet cake browning (10.7), and
1.3.7 Steam performance (10.8), and
1.3.8 Baking energy efficiency and production capacity (10.9).
1.4 The values stated in inch-pound units are to be regarded as 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
Relations
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: F2093 − 18 (Reapproved 2023) An American National Standard
Standard Test Method for
Performance of Rack Ovens
This standard is issued under the fixed designation F2093; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
D3588 Practice for Calculating Heat Value, Compressibility
baking performance of rack ovens. The food service operator
Factor, and Relative Density of Gaseous Fuels
can use this evaluation to select a rack oven and understand its
F1496 Test Method for Performance of Convection Ovens
energy performance.
2.2 ANSI Document:
1.2 This test method is applicable to thermostatically
ANSI Z83.11 American National Standard for Gas Food
controlled, gas and electric rack ovens.
Service Equipment
1.3 The rack oven can be evaluated with respect to the 2.3 ASHRAE Documents:
following (where applicable): ASHRAE Fundamentals 1997
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3.1 Energy input rate (10.2),
of Experimental Data
1.3.2 Thermostat calibration (10.3),
1.3.3 Preheat energy and time (10.4),
3. Terminology
1.3.4 Idle energy rate (10.5),
3.1 Definitions of Terms Specific to This Standard:
1.3.5 Pilot energy rate, if applicable (10.6),
3.1.1 bake time, n—time required to bake the frozen pies
1.3.6 White sheet cake browning (10.7), and
specified in 7.3.
1.3.7 Steam performance (10.8), and
3.1.2 baking cavity, n—that portion of the appliance in
1.3.8 Baking energy efficiency and production capacity
which food products are heated or cooked.
(10.9).
3.1.3 baking energy, n—energy consumed by the rack oven
as it is used to bake frozen pies under full-load conditions.
1.4 The values stated in inch-pound units are to be regarded
as standard.
3.1.4 baking energy effıciency, n—quantity of energy im-
parted to the pies, expressed as a percentage of energy
1.5 This test method may involve hazardous materials,
consumed by the rack oven during the baking event.
operations, and equipment. This standard does not purport to
3.1.5 baking energy rate, n—average rate of energy con-
address all of the safety concerns, if any, associated with its
sumption (Btu/h or kW) during the baking energy efficiency
use. It is the responsibility of the user of this standard to
tests.
establish appropriate safety, health, and environmental prac-
tices and determine the applicability of regulatory limitations
3.1.6 duty cycle, n—defined as percent (%) of burner time
prior to use.
on divided by a complete on/off cycle during idle energy mode
1.6 This international standard was developed in accor- at 400°F.
dance with internationally recognized principles on standard-
3.1.7 idle energy rate, n—the rate of energy consumed
ization established in the Decision on Principles for the
(Btu/h or kW) by the rack oven while “holding” or “idling” the
Development of International Standards, Guides and Recom-
baking cavity at the thermostat set point.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036, http://www.ansi.org.
Current edition approved June 1, 2023. Published July 2023. Originally approved Available from American Society of Heating, Refrigerating, and Air-
in 2001. Last previous edition approved in 2018 as F2093 – 18. DOI: 10.1520/ Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
F2093-18R23. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2093 − 18 (2023)
3.1.8 measured energy input rate, n—peak rate at which a and 30 cakes in a double-rack oven, for example) to assess the
rack oven consumes energy (Btu/h or kW), typically reflected browning uniformity of the oven.
during preheat.
4.7 The rack oven’s steam performance is characterized by
3.1.9 mini-rack oven, n—an appliance that bakes by forcing
assessing the amount of steam produced on repeated bake
air within a closed cavity, either fitted with a mechanism for cycles.
rotating an internal rack which accomodates 8 pans at 4 in.
4.8 The rack oven is used to bake a full-load of frozen pies.
spacing or a fixed 8 pans at 4 in. spacing within the cavity.
Baking energy efficiency, baking energy rate, and production
3.1.10 nameplate energy input rate, n—the maximum or
rate are determined from these tests.
peak rate at which an appliance consumes energy as rated by
5. Significance and Use
the manufacturer and specified on the nameplate.
5.1 The energy input rate and thermostat calibration tests
3.1.11 pilot energy rate, n—average rate of energy con-
are used to confirm that the rack oven is operating properly
sumption (Btu/h) by a rack oven’s continuous pilot (if appli-
prior to further testing.
cable).
3.1.12 preheat energy, n—amount of energy consumed by 5.2 Preheat energy and time can be useful to food service
the rack oven while preheating the baking cavity from ambient operators to manage energy demands and to know how quickly
room temperature (75 6 5°F) to the thermostat set point. the rack oven can be ready for operation.
3.1.13 preheat rate, n—average rate (°F/min) at which the
5.3 Idle energy rate and pilot energy rate can be used by the
rack oven’s baking cavity is heated from ambient temperature food service operator to estimate energy consumption during
(75 6 5°F) to the thermostat set point: defined as the set
non-baking periods.
temperature minus ambient temperature divided by the preheat
5.4 The oven’s browning and baking uniformity can be used
time.
by an operator to select an oven that bakes a variety of products
3.1.14 preheat time, n—time required for the rack oven to
evenly.
preheat from ambient room temperature (75 6 5°F) to the
5.5 Steam performance can be useful for a food service
thermostat set point.
operator interested in the oven’s ability to consistently create
3.1.15 production capacity, n—maximum rate (lb/h) at
steam during a baking cycle.
which the rack oven can bake frozen pies as specified in 7.3.
5.6 Baking energy efficiency is a precise indicator of rack
3.1.16 rack, n—a device which is used to hold pans within
oven energy performance under various loading conditions.
a rack oven.
This information enables the food service operator to consider
energy performance when selecting a rack oven.
3.1.17 rack oven, n—an appliance that bakes by forcing hot
air over the food within a closed cavity, either fitted with a
5.7 Production capacity is used by food service operators to
mechanism for rotating one or more racks, or one or more
choose a rack oven that matches their food output require-
non-rotating racks within the cavity.
ments.
3.1.18 steam injection cycle, n—a period whereby steam is
6. Apparatus
introduced into the baking cavity during baking.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.19 uncertainty, n—measure of systematic and precision
25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
errors in specified instrumentation or measure of repeatability
of a reported test result. 6.2 Barometer, for measuring absolute atmospheric
pressure, to be used for adjustment of measured gas volume to
4. Summary of Test Method standard conditions. Shall have a resolution of 0.2 in. Hg and
an uncertainty of 0.2 in. Hg.
4.1 The rack oven is connected to the appropriate metered
energy source, and energy input rate is determined to confirm 6.3 Data Acquisition System, for measuring energy and
temperatures, capable of multiple channel displays updating at
that the appliance is operating within 5 % of the nameplate
energy input rate. least every 2 s.
6.4 Freezer, sized large enough to hold a full-load of frozen
4.2 The accuracy of the oven’s thermostat is checked at
pies (24 pies for a mini-rack oven, 45 pies for a single rack
400°F and adjusted as necessary.
oven, and 90 pies for a double rack oven) and capable of
4.3 The amount of energy and time required to preheat the
maintaining the frozen product at 0 6 5°F.
rack oven to 400°F is determined.
6.5 Flow Meter, for measuring total water consumption of
4.4 The idle energy rate is determined with the rack oven set
the oven, having a resolution of 0.01 gal and an uncertainty of
to maintain 400°F in the baking cavity.
0.01 gal for flows of 0.2 gpm and higher.
4.5 Pilot energy rate is determined, when applicable, for gas
6.6 Gas Meter, for measuring the gas consumption of a rack
rack ovens.
oven, shall be a positive displacement type with a resolution of
4.6 The rack oven is used to bake a full-load of white sheet at least 0.1 ft and a maximum uncertainty no greater than 1 %
cakes (8 cakes in a mini-rack, 15 cakes in a single-rack oven, of the measured value for any demand greater than 2.2 ft /h. If
F2093 − 18 (2023)
product for testing by Pacific Gas and Electric Company.
the meter is used for measuring the gas consumed by the pilot
lights, it shall have a resolution of at least 0.1 ft and a
7.4 Hotel Pan, to be used to collect water runoff during
maximum uncertainty no greater than 2 % of the measured
testing.
value.
7.5 Paper Baking Liners, to line sheet pans for browning
6.7 Heavy-Duty Chef’s Thermometers, capable of with-
uniformity tests.
standing 400°F temperatures for monitoring food temperature
7.6 Plastic Wrap, commercial grade, 18-in. wide.
while baking. A 2-in. or larger dial is recommended for
7.7 Rack, supplied by the oven manufacturer shall have a
enhanced visibility.
nominal 4-in. spacing between pan positions, with a minimum
6.8 Platform Balance Scale, or appropriate load cells, for
of 4-in. between the top pan and the top of the top of the rack
measuring weights up to 500 lb with a resolution of 0.2 lb and
and a minimum of 4-in. between the bottom pan and the floor.
an uncertainty of 0.2 lb.
7.8 Water, supplied to the rack oven shall be 65 6 5°F. If
6.9 Pressure Gauge, for monitoring gas pressure. Shall have
outside this range, hot and cold water supplies may be mixed
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
2 2
to achieve the required inlet temperature.
a maximum uncertainty of 3 % of the measured value.
6.10 Stop Watch, with a 1-s resolution. 8. Sampling, Test Units
6.11 Temperature Sensor, for measuring gas temperature in
8.1 Rack Oven—Select a representative production model
the range of 50 to 100°F with an uncertainty of 61°F. for performance testing.
6.12 Thermocouple(s), industry standard type K thermo-
9. Preparation of Apparatus
couple wire with a range of 0 to 600°F and an uncertainty of
9.1 Install the oven according to the manufacturer’s instruc-
61°F.
tions in an appropriate space. All sides of the oven shall be a
6.13 Thermocouple Probe, “fast response” type T or type K
minimum of 6-in. from any side wall, side partition, or other
thermocouple probe, ⁄16 in. or smaller diameter, with a 3 s or
operating appliance. The oven, moisture vent, and hood
faster response time, capable of immersion with a range of 30
assembly, as furnished, shall be vented to the exterior of the
to 300°F and an uncertainty of 61°F. The thermocouple
testing space, using the manufacturer’s specified ventilation
probe’s active zone shall be at the tip of the probe.
rate(s). The associated heating or cooling system for the space
6.14 Watt-Hour Meter, for measuring the electrical energy
shall be capable of maintaining an ambient temperature of 75
consumption of a rack oven, shall have a resolution of at least
6 5°F within the testing environment (outside the vertical area
10 Wh and a maximum uncertainty no greater than 1.5 % of the
of the rack oven) when the combined oven exhaust ventilation
measured value for any demand greater than 100 W. For any
system is operating.
demand less than 100 W, the meter shall have a resolution of at
9.2 Install a thermocouple at the vertical center of the
least 10 Wh and a maximum uncertainty no greater than 10 %.
oven’s pressure panel in the air outlet, with the sensing tip 1.0
6 0.25-in. away from the vertical plane of the panel to record
7. Reagents and Materials
the oven cavity temperature. Make certain that the thermo-
7.1 Aluminum Sheet Pans, measuring 18 by 26 by 1 in. for
couple sensing tip is not touching the pressure panel or any of
the baking energy efficiency and sheet cake browning tests.
its components.
7.2 Cake Mix, generic white cake mix, 5 lb per box. A
9.3 Adjust the air baffles inside the oven cavity to the
minimum of 30 lb is required for mini-rack ovens, 50 lb for
manufacturer’s recommended gap settings. Follow the manu-
single-rack ovens, and 100 lb for double-rack ovens.
facturer’s recommendation for fine adjustments.
7.3 Frozen Pies, 10-in. frozen, commercial-grade, ready-to-
9.4 Connect the rack oven to a calibrated energy test meter.
bake apple pies, weighing 3.00 6 0.15 lb, with a moisture
For gas installations, install a pressure regulator downstream
content of 54 6 2 %, by weight for baking energy efficiency
from the meter to maintain a constant pressure of gas for all
and production capacity tests. The pie crust shall be made with
tests. Install instrumentation to record both the pressure and
100 % vegetable shortening and the filling shall be a pre-
temperature of the gas supplied to the rack oven and the
cooked apple based filling (see Fig. 1).
barometric pressure during each test so that the measured gas
NOTE 1—Sysco Classic fruit pies have been shown to be an acceptable flow can be corrected to standard conditions. For electric
FIG. 1 Cross Section of a Frozen Apple Pie
F2093 − 18 (2023)
NOTE 3—A small length of PVC pipe has been found an effective tool
installations, a voltage regulator may be required during tests if
for fixing the probes and inserting them i
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