1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food service operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric cook-and-hold ovens. 1.3 The cook-and-hold oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2) 1.3.2 Preheat energy consumption and time (10.3) 1.3.3 Idle energy rate (10.4) 1.3.4 Pilot energy rate (if applicable) (10.5) 1.3.5 Cooking energy efficiency and production capacity (10.6) 1.3.6 Holding energy rate and product yield (10.6)
There currently is no standard performance test specifically for slow cook-and-hold ovens that are designed top operate at low temperatures. This method addresses typical operation of these units while providing comparable energy performance data and includes a model for estimating operating cost.
Keywords
test method; cook-and-hold oven; slow roast oven; energy; performance; efficiency; production capacity; throughput; cooking energy efficiency; product yield
The title and scope are in draft form and are under development within this ASTM Committee.
Citing ASTM Standards
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