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ASTM International , 01/01/2014
Publisher: ASTM
File Format: PDF
$32.00$65.00
1.1This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.
1.2This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes.
1.3The combination oven can be evaluated with respect to the following (where applicable):
1.3.1Energy input rate and thermostat calibration (10.2).
1.3.2Preheat energy consumption and time (10.3).
1.3.3Idle energy rate in convection, steam and combination modes (10.4).
1.3.4Pilot energy rate (if applicable) (10.5).
1.3.5Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (10.6).
1.3.6Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).
1.3.7Cooking uniformity in combination mode (10.8).
1.4The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5This 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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