WITHDRAWN, REPLACED BY F2861
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This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and understand its energy consumption.
Formerly under the jurisdiction of Committee F26 on Food Service Equipment, this test method was withdrawn in August 2012 and replaced by Test Method F2861 on Enhanced Performance of Combination Oven in Various Modes.
1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric combination ovens that are operated in the combination mode only. For evaluation of a combination oven operated in either convection only mode or steam only mode, apply either Test Method F 1496 or Test Method F 1484, respectively.
1.3 The combination oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate and thermostat calibration (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, cooking energy rate, and production capacity (10.7).
1.3.6 Water consumption and condensate temperature (10.7).
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 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1484 Test Methods for Performance of Steam Cookers
F1495 Specification for Combination Oven Electric or Gas Fired
F1496 Test Method for Performance of Convection Ovens
ASHRAE DocumentsASHRAEGuideline2-198 (RA90) Thermal and Related Properties of Food and Food Materials
DOI: 10.1520/F1639-05Back to Top