ASTM F1787-98(2003)
(Test Method)Standard Test Method for Performance of Rotisserie Ovens
Standard Test Method for Performance of Rotisserie Ovens
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rotisserie oven can be ready for operation.
Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-cooking periods.
Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven.
Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements.
Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.
Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven’performance when holding cooked product.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance.
1.2 This test method is applicable to thermostatically controlled gas and electric rotisserie ovens designed for batch cooking.
1.3 The rotisserie oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy Input Rate (10.2), 1.3.2 Preheat energy and time (10.4), 1.3.3 Idle energy rate (10.5), 1.3.4 Pilot energy rate, if applicable (10.6), 1.3.5 Cooking energy efficiency and production capacity (10.9), and 1.3.6 Holding energy rate and product shrinkage (optional, see 10.10).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This test method 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 and health practices and determine the applicability of regulatory limitations prior to use.
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Standards Content (Sample)
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An American National Standard
Designation:F1787–98(Reapproved 2003)
Standard Test Method for
Performance of Rotisserie Ovens
This standard is issued under the fixed designation F1787; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3. Terminology
1.1 This test method evaluates the energy consumption and 3.1 Definitions:
cooking performance of rotisserie ovens. The food service 3.1.1 cooking cavity, n—that portion of the appliance in
operator can use this evaluation to select a rotisserie oven and which food products are heated or cooked.
understand its energy performance. 3.1.2 cookingenergy,n—energyconsumedbytherotisserie
1.2 This test method is applicable to thermostatically- oven as it is used to cook whole chickens under heavy- and
controlled gas and electric rotisserie ovens designed for batch light-load conditions.
cooking. 3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3 The rotisserie oven can be evaluated with respect to the parted to the chickens and appropriate spits, expressed as a
following (where applicable): percentage of energy consumed by the rotisserie oven during
1.3.1 Energy input rate (10.2), the cooking event.
1.3.2 Preheat energy and time (10.4), 3.1.4 cooking energy rate, n—average rate of energy con-
1.3.3 Idle energy rate (10.5), sumption (Btu/h or kW) during the cooking energy efficiency
1.3.4 Pilot energy rate, if applicable (10.6), tests.
1.3.5 Cooking energy efficiency and production capacity 3.1.5 cook time, n—time required to cook thawed (38 to
(10.9), and 40°F) whole chickens as specified in 7.4 to an average
1.3.6 Holding energy rate and product shrinkage (optional, temperature of 195°F during a cooking energy efficiency test.
10.10), 3.1.6 energy input rate, n—peak rate at which a rotisserie
1.4 The values stated in inch-pound units are to be regarded oven consumes energy (Btu/h or kW), typically reflected
as standard. The SI units given in parentheses are for informa- during preheat.
tion only. 3.1.7 idle energy rate, n—the rate of energy consumed
1.5 This test method does not purport to address all of the (Btu/h or kW) by the rotisserie oven while “holding” or
safety concerns, if any, associated with its use. It is the “idling” the cooking cavity at the thermostat set point.
responsibility of the user of this standard to establish appro- 3.1.8 holding energy rate, n—the rate of energy consumed
priate safety and health practices and determine the applica- (Btu/h or kW) by the rotisserie oven while keeping cooked
bility of regulatory limitations prior to use. product warm for display or merchandising purposes.
3.1.9 pilotenergyrate,n—averagerateofenergyconsump-
2. Referenced Documents
tion (Btu/h) by a rotisserie oven’s continuous pilot (if appli-
2.1 ANSI Document: cable).
ANSIStandardZ83.11 AmericanNationalStandardforGas
3.1.10 preheat energy, n—amount of energy consumed by
Food Service Equipment the rotisserie oven while preheating the cooking cavity from
2.2 ASHRAE Document:
ambient room temperature (75 6 5°F) to a calibrated 350°F.
ASHRAEGuideline2—1986 (RA90)EngineeringAnalysis 3.1.11 preheat rate, n—average rate (°F/min) at which the
of Experimental Data
rotisserie oven’s cooking cavity is heated from ambient tem-
perature (75 6 5°F) to 350°F.
3.1.12 preheattime,n—timerequiredfortherotisserieoven
This test method is under the jurisdiction of ASTM Committee F26 on Food
to preheat from ambient room temperature (75 6 5°F) to
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol. 350°F.
Current edition approved Sept. 10, 2003. Published September 2003. Originally
3.1.13 production capacity, n—maximum rate (lb/h) at
approved in 1997. Last previous edition approved in 1998 as F1787–98.
which the rotisserie oven can bring thawed (38 to 40°F) whole
Available from the International Approval Services, Inc., 8501 E. Pleasant
chickensasspecifiedin7.4toanaveragetemperatureof195°F.
Valley Road, Cleveland, OH 44131.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1787–98 (2003)
3.1.14 productionrate,n—rate(lb/h)atwhichtherotisserie 5.6 Holding energy rate may be used to determine the cost
ovenbringsthawed(38to40°F)wholechickensasspecifiedin of holding cooked product in the rotisserie oven.
7.4 to an average temperature of 195°F. Does not necessarily 5.7 Product yield may be used by the food service operator
refer to maximum rate. Production rate varies with the amount to compare relative product output from one rotisserie oven to
of food being cooked. another.Additionally,productshrinkageduringholdingmaybe
3.1.15 product shrinkage, n—the reduction in net chicken used by the food service operator to evaluate the rotisserie
weight (%) which occurs during holding. oven’s performance when holding cooked product.
3.1.16 rotisserie oven, n—an appliance with a closed cavity
6. Apparatus
designed for batch cooking, fitted with one or more spits that
6.1 Analytical Balance Scale, for measuring weights up to
aremechanicallyrotatedpastafixedheatsourcewhilethefood
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
is slowly being cooked on all sides.
6.2 Barometer, for measuring absolute atmospheric pres-
3.1.17 uncertainty, n—measure of systematic and precision
sure, to be used for adjustment of measured gas volume to
errors in specified instrumentation or measure of repeatability
standard conditions. Shall have a resolution of 0.2 in. Hg and
of a reported test result.
an uncertainty of 0.2 in. Hg.
4. Summary of Test Method 6.3 CanopyExhaustHood,4ftindepth,wall-mountedwith
the lower edge of the hood 6 ft, 6 in. from the floor and with
4.1 The rotisserie oven is connected to the appropriate
thecapacitytooperateatanominalnetexhaustventilationrate
metered energy source, and energy input rate is determined to
of 300 cfm per linear foot of active hood length. This hood
confirm that the appliance is operating within 5% of the
shall extend a minimum of 6 in. past both sides and the front
nameplate energy input rate.
ofthecookingapplianceandshallnotincorporatesidecurtains
4.2 The amount of energy and time required to preheat the
or partitions. Makeup air shall be delivered through face
rotisserie oven to a calibrated 350°F thermostat set point is
registers or from the space, or both.
determined.
6.4 Data Acquisition System, for measuring energy and
4.3 The idle energy rate is determined with the rotisserie
temperatures, capable of multiple channel displays updating at
oven set to maintain 350°F in the cooking cavity.
least every 2 s.
4.4 Pilotenergyrateisdetermined,whenapplicable,forgas
6.5 Gas Meter, for measuring the gas consumption of a
rotisserie ovens.
rotisserie oven, shall be a positive displacement type with a
4.5 The rotisserie oven is used to cook thawed, whole
resolution of at least 0.01 ft and a maximum uncertainty no
chickens to an average internal temperature of 195°F. Cooking
greaterthan1%ofthemeasuredvalueforanydemandgreater
energy efficiency is determined for heavy- and light-load
than 2.2 ft /h. If the meter is used for measuring the gas
conditions. Production capacity and product yield are deter-
consumed by the pilot lights, it shall have a resolution of at
mined for the rotisserie oven based on the heavy-load cooking
least 0.01 ft and a maximum uncertainty no greater than 2%
test.
of the measured value.
NOTE 1—SurveysofnationalchainsconductedbyPG&Eon3-lbwhole
6.6 Pressure Gage, for monitoring gas pressure. Shall have
chickens has determined that an endpoint of 195 6 5°F in the chicken
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
2 2
breast ensures that the chicken is fully cooked (that is, no redness and the
a maximum uncertainty of 1% of the measured value.
thigh juices run clear).
6.7 Stopwatch, with a 1-s resolution.
4.6 The rotisserie oven may be used to hold cooked chick-
6.8 Temperature sensor, for measuring gas temperature in
ens at 150°F for 90 min. Holding energy rate and product
the range of 50°F to 100°F with an uncertainty of 61°F.
shrinkage may be determined for the rotisserie oven.
6.9 Thermocouple(s), industry standard Type T or Type K
thermocouple wire with a range of 0°F to 500°F and an
5. Significance and Use
uncertainty of 61°F.
5.1 The energy input rate test is used to confirm that the
6.10 Thermocouple Probe(s), “fast response” Type T or
rotisserie oven is operating properly prior to further testing.
Type K thermocouple probe, ⁄16 in. or smaller diameter, with
5.2 Preheat energy and time can be useful to food service
a3-sorfasterresponsetimecapableofimmersionwitharange
operatorstomanageenergydemandsandtoknowhowquickly
of 30°F to 300°F and an uncertainty of 61°F. The thermo-
the rotisserie oven can be ready for operation.
couple probe’s active zone shall be at the tip of the probe.
5.3 Idle energy rate and pilot energy rate can be used by the
6.11 Watt-Hour Meter, for measuring the electrical energy
food service operator to estimate energy consumption during
consumption of a rotisserie oven, shall have a resolution of at
non-cooking periods.
least 10Wh and a maximum uncertainty no greater than 1.5%
5.4 Cooking energy efficiency is a precise indicator of
of the measured value for any demand greater than 100W. For
rotisserie oven energy performance under various loading
any demand less than 100 W, the meter shall have a resolution
conditions. This information enables the food service operator
of at least 10 Wh and a maximum uncertainty no greater than
to consider energy performance when selecting a rotisserie
10%.
oven.
7. Reagents and Materials
5.5 Production capacity is used by food service operators to
choosearotisserieoventhatmatchestheirfoodoutputrequire- 7.1 Drip Rack—18 by 26 in. for draining raw chickens.
ments. 7.2 Plastic Wrap—Commercial grade, 18 in. wide.
F1787–98 (2003)
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
7.3 Sheet Pans—18 by 26 by 1 in. for holding loaded spits.
ateither208or240Vwithnochangeincomponents),thevoltageselected
7.4 Whole Chickens—A sufficient quantity of unmarinated,
bythemanufacturerortester,orboth,shallbereported.Ifarotisserieoven
“ready to cook,” whole, 3-lb frozen chickens, with skin on,
is designed to operate at two voltages without a change in the resistance
shall be obtained from a poultry purveyor to conduct the
of the heating elements, the performance of the unit (for example, preheat
heavy- and light-load cooking tests. The chicken shall be
time) may differ at the two voltages.
injected with a solution of water, salt, and sodium phosphate,
9.5 If applicable, set the ratio of radiant to convective heat
not totaling more than 14% of the total chicken weight.
aspermanufacturer’srecommendations.Ifnotspecifiedbythe
manufacturer, set the rotisserie oven controls to achieve 50%
8. Sampling, Test Units
radiant, 50% convective heat.
8.1 Rotisserie Oven—Select a representative production
model for performance testing.
10. Procedure
10.1 General:
9. Preparation of Apparatus
10.1.1 Forgasappliances,recordthefollowingforeachtest
9.1 Install the appliance according to the manufacturer’s
run:
instructions under a 4-ft-deep canopy exhaust hood mounted
10.1.1.1 Higher heating value,
againstthewall,withtheloweredgeofthehood6ft,6in.from
10.1.1.2 Standard gas pressure and temperature used to
the floor. Position the rotisserie oven with front edge of
correct measured gas volume to standard conditions,
applianceinset6in.fromtheverticalplaneofthefrontedgeof
10.1.1.3 Measured gas temperature,
the hood at the manufacturer’s recommended working height.
10.1.1.4 Measured gas pressure,
The length of the exhaust hood and active filter area shall
10.1.1.5 Barometric pressure,
extend a minimum of 6 in. past both sides of the rotisserie
10.1.1.6 Ambient temperature, and
oven. In addition, both sides of the appliance shall be a
10.1.1.7 Energy input rate during or immediately prior to
minimum of 3 ft from any side wall, side partition, or other
test.
operating appliance. The exhaust ventilation rate shall be 300
NOTE 3—Usingacalorimeterorgaschromatographinaccordancewith
cfmperlinearfootofhoodlength(forexample,anominal3-ft
accepted laboratory procedures is the preferred method for determining
wide rotisserie oven shall be ventilated, at a minimum, by a
the higher heating value of gas supplied to the rotisserie oven under test.
hood 4 by 4 feet with a nominal air flow rate of 1200 cfm.The
It is recommended that all testing be performed with natural gas having a
application of a longer hood is acceptable, provided the higher heating value of 1000 to 1075 Btu/ft .
ventilation rate is maintained at 300 cfm per linear foot over
10.1.2 For gas rotisserie ovens, add any electric energy
the entire length of active hood). The associated heating or
consumption to gas energy for all tests, with the exception of
cooling system shall be capable of maintaining an ambient
the energy input rate test (10.2).
temperature of 75 6 5°F within the testing environment
10.1.3 For electric rotisserie ovens, record the following for
(outsidetheverticalareaoftherotisserieovenandhood)when
each test run:
the exhaust ventilation system is operating.
10.1.3.1 Voltage while elements are energized,
9.2 Connect the rotisserie oven to a calibrated energy test
10.1.3.2 Ambient temperature, and
meter. For gas installations, install a pressure regulator down-
10.1.3.3 Energy input rate during or immediately prior to
stream from the meter to maintain a constant pressure of gas
test run.
for all tests. Install instrumentation to record both the pressure
10.1.4 For each test run, confirm that the peak input rate is
and temperature of the gas supplied to the rotisserie oven and
within 65% of the rated nameplate input. If the difference is
the barometric pressure during each test so that the measured
greater than 5%, terminate testing and contact the manufac-
gas flow can be corrected to standard conditions. For electric
turer. The manufacturer may make appropriate changes or
installations,avoltageregulatormayberequiredduringtestsif
adjustments to the rotisserie oven.
the voltage supply is not within 62.5% of the manufacturer’s
10.2 Energy Input Rate:
nameplate voltage.
10.2.1 For gas rotisserie ovens, set the controls to achieve
9.
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