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Significance and Use
5.1 The energy input rate test is used to confirm that the rapid cook oven is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the rapid cook oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.4 Cooking-energy efficiency is a precise indicator of a rapid cook oven's energy performance while cooking a typical food product. 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 rapid cook oven.
5.5 Production capacity information can help an end user to better understand the production capabilities of a rapid cook 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 rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric rapid cook ovens.
1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see ),
1.3.2 Preheat energy consumption and time (see ),
1.3.3 Idle energy rate (see ),
1.3.4 Pilot energy rate (if applicable) (see ), and
1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see ).
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 This test method may involve hazardous materials, operations, and equipment. This test method 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 test method to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 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.
ASHRAE Documents2013 ASHRAE Handbook of Fundamentals Chapter 1, Psychrometrics 2014 ASHRAE Handbook—Refrigeration Chapter 19, Thermal Properties of Foods ASHRAE Guideline 2-1986 (RA90)
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
AOAC DocumentAOAC Procedure 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 48101517(Commercial use ovens)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F2238-20, Standard Test Method for Performance of Rapid Cook Ovens, ASTM International, West Conshohocken, PA, 2020, www.astm.orgBack to Top