Standard Historical Last Updated: Aug 16, 2017 Track Document
ASTM F2093-01

Standard Test Method for Performance of Rack Ovens

Standard Test Method for Performance of Rack Ovens F2093-01 ASTM|F2093-01|en-US Standard Test Method for Performance of Rack Ovens Standard new BOS Vol. 15.12 Committee F26
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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 Oven main cavity vent performance (10.7),

1.3.7 White sheet cake browning (10.8), and

1.3.8 Baking uniformity and bread production capacity (10.9),

1.3.9 Steam performance (10.9), and

1.3.10 Baking energy efficiency and production capacity (10.10).

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.

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Book of Standards Volume: 15.12
Developed by Subcommittee: F26.06
Pages: 19
DOI: 10.1520/F2093-01
ICS Code: 97.040.20