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Significance and Use
The energy input rate test and thermostat calibration are used to confirm that the deck oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the deck oven can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
Cooking energy efficiency is a precise indicator of deck oven energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a deck oven.
Production capacity information can help an end user to better understand the production capabilities of a deck oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
1.1 This test method evaluates the energy consumption and cooking performance of deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric deck ovens.
1.3 The deck 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), or
1.3.5 Cooking energy efficiency and production capacity (10.6).
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.
ASHRAE DocumentsASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
Other DocumentAOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes
ICS Number Code 91.040.20 (Buildings for commerce and industry)
UNSPSC Code 48100000(Institutional food services equipment)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F1965-99(2010), Standard Test Method for Performance of Deck Ovens, ASTM International, West Conshohocken, PA, 2010, www.astm.orgBack to Top