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ASTM International , 06/01/2013
Publisher: ASTM
File Format: PDF
$32.00$65.00
1.1This 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.
1.2This 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).
1.3This 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.
1.4The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:
1.4.1Thermostat calibration (10.2),
1.4.2Energy input rate and preheat energy consumption and time (10.3),
1.4.3Pilot energy rate (if applicable) (10.4),
1.4.4Idle energy rate (10.5),
1.4.5Cooking energy efficiency and production capacity (10.6),
1.4.6Cooking uniformity (10.7),
1.4.7White sheet cake browning (10.8), and
1.4.8Bakery steam mode, if applicable (10.9).
1.5The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6This 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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