| ||Format||Pages||Price|| |
|19||$49.00||  ADD TO CART|
|Hardcopy (shipping and handling)||19||$49.00||  ADD TO CART|
|Standard + Redline PDF Bundle||38||$58.80||  ADD TO CART|
Significance and Use
The energy input rate and thermostat calibration tests are used to confirm that the rack 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 rack 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-baking periods.
The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.
Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.
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.
Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.
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 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.
ANSI DocumentANSIZ83.11 American National Standard for Gas Food Service Equipment
ASHRAE DocumentsASHRAEGuideline2-198 Engineering Analysis of Experimental Data
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1496 Test Method for Performance of Convection Ovens
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101517(Commercial use ovens)
ASTM F2093-11, Standard Test Method for Performance of Rack Ovens, ASTM International, West Conshohocken, PA, 2011, www.astm.orgBack to Top