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Scope

1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and understand its energy consumption.

1.2 This test method is applicable to gas and electric combination ovens that are operated in the combination mode only. For evaluation of a combination oven operated in either convection only mode or steam only mode, apply either Test Method F 1496 or Test Method F 1484, respectively.

1.3 The combination oven can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate and thermostat calibration (10.2).

1.3.2 Preheat energy consumption and time (10.3).

1.3.3 Idle energy rate (10.4).

1.3.4 Pilot energy rate (if applicable) 10.5).

1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (10.7).

1.3.6 Water consumption and condensate temperature (10.7).

1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.

1.5 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.

Significance and Use

The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure that all test results are determined at the same temperature.

Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the combination oven can be ready for operation.

Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.

Cooking-energy efficiency is a precise indicator of combination oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.

Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.

Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.

Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes.

Keywords

combination ovens; energy consumption; cooking performance; gas and electric; convection oven mode; steam cooker mode; energy rate; production capacity; ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

To find similar documents by ASTM Volume:

15.12 (Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment)

To find similar documents by classification:

97.040.20 (Cooking ranges, working tables, ovens and similar appliances Including microwave ovens and stove hoods)

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