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ASTM International , 03/01/2018
Publisher: ASTM
File Format: PDF
$38.00$76.00
1.1This 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.
1.2This test method is applicable to thermostatically controlled, gas and electric rack ovens.
1.3The rack oven can be evaluated with respect to the following (where applicable):
1.3.1Energy input rate (10.2),
1.3.2Thermostat calibration (10.3),
1.3.3Preheat energy and time (10.4),
1.3.4Idle energy rate (10.5),
1.3.5Pilot energy rate, if applicable (10.6),
1.3.6White sheet cake browning (10.7), and
1.3.7Steam performance (10.8), and
1.3.8Baking energy efficiency and production capacity (10.9).
1.4The values stated in inch-pound units are to be regarded as standard.
1.5This 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6This 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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