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Significance and Use
5.1 Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature.
5.1.1 The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or its cooking performance. Also, the results allow an operator to understand an oven's energy consumption.
5.2 Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing.
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.
5.4 Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on.
5.5 Preheat Energy Consumption and Time—This test provides a measure of time and energy required to preheat the oven cavity from ambient temperature to the thermostat set point temperature.
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.
5.7 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads of a standard food product are being cooked.
5.8 Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.
5.9 Cooking Uniformity—This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity.
5.10 White Sheet Cake Browning—This test provides information regarding the oven's ability to brown white sheet cakes uniformly through its cavity.
5.11 Bakery Steam Performance—This test provides information on a bakery convection oven’s ability to consistently create steam for a baking cycle.
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).
1.3 This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.
Note 1: Ovens that can operate in steam-only mode should be evaluated using Test Method .
1.4 The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:
1.4.1 Thermostat calibration ( ),
1.4.2 Energy input rate and preheat energy consumption and time ( ),
1.4.3 Pilot energy rate (if applicable) ( ),
1.4.4 Idle energy rate ( ),
1.4.5 Cooking energy efficiency and production capacity ( ),
1.4.6 Cooking uniformity ( ),
1.4.7 White sheet cake browning ( ), and
1.4.8 Bakery steam mode, if applicable ( ).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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
AOAC DocumentAOAC Official Action 984.25 Moisture (Loss of Mass on Drying) in Frozen French-Fried Potatoes.
ASHRAE DocumentsASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
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(2019), Standard Test Method for Performance of Convection Ovens, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top