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Significance and Use
5.3 Fan and Control Energy Rate—Information from this test can be used to estimate the cost of electricity required to operate a gas oven. This cost can be added to the cost of gas consumed to estimate the total cost of energy necessary to operate the oven.
5.6 Idle Energy Rate—This test provides a measure of an empty oven's energy consumption at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven's design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens).
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7),
1.4.7 White sheet cake browning (10.8), and
1.4.8 Bakery steam mode, if applicable (10.9).
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
F2092 Specification for Convection Oven Gas or Electric
F2093 Test Method for Performance of Rack Ovens
F2861 Test Method for Enhanced Performance of Combination Oven in Various Modes
ASHRAE Documents1989 ASHRAE Handbook of Fundamentals, Chapter 6, Table 2--Thermodynamic Properties of Water at Saturation ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
AOAC DocumentAOAC Official Action 984.25 Moisture (Loss of Mass on Drying) in Frozen French-Fried Potatoes.
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101507(Commercial use convection ovens)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F1496-13, Standard Test Method for Performance of Convection Ovens, ASTM International, West Conshohocken, PA, 2013, www.astm.orgBack to Top