Standard Active Last Updated: Dec 24, 2024 Track Document
ASTM F3734-24

Standard Test Method for Performance of Commercial Range Ovens

Standard Test Method for Performance of Commercial Range Ovens F3734-24 ASTM|F3734-24|en-US Standard Test Method for Performance of Commercial Range Ovens Standard new BOS Vol. 15.12 Committee F26
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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 range 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.

Scope

1.1 This test method covers the energy consumption and cooking performance evaluation of range ovens. The results of applying it can be used by the food service operator to select a range oven and to understand its energy consumption and performance.

1.2 This test method applies to general purpose, built-in range top commercial ovens used for baking food products. It is not applicable to ovens without a built-in range top.

1.3 This test method is intended to be applied to range ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed if applicable.

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 (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),

1.5 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.

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Details
Book of Standards Volume: 15.12
Developed by Subcommittee: F26.06
Pages: 16
DOI: 10.1520/F3734-24