ANSI ASTM F1496-2013 Standard Test Method for Performance of Convection Ovens《对流式烤箱性能试验方法》.pdf

1、Designation: F1496 13 An American National StandardStandard Test Method forPerformance of Convection Ovens1This standard is issued under the fixed designation F1496; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last

2、revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the energy consumption andcooking performance evaluation of convection ovens. The testmethod is als

3、o applicable to convection ovens with limitedmoisture injection. The results of applying it can be used by thefood service operator to select a convection oven and tounderstand its energy consumption and performance.1.2 This test method applies to general purpose, full-size,and half-size convection

4、ovens and bakery ovens used primar-ily for baking food products. It is not applicable to ovens usedprimarily for slow cooking and holding food product, to largeroll-in rack-type ovens, or to ovens that can operate in asteam-only mode (combination ovens).1.3 This test method is intended to be applied

5、 to convectionovens that operate close to their rated input in the dry heatingmode, with the circulating fan operating at its maximum speed.NOTE 1Ovens that can operate in steam-only mode should beevaluated using ASTM F2861.1.4 The ovens energy consumption and cooking perfor-mance are evaluated in t

6、his test method specifically withrespect to the following:1.4.1 Thermostat calibration (10.2),1.4.2 Energy input rate and preheat energy consumption andtime (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.

7、6),1.4.6 Cooking uniformity (10.7),1.4.7 White sheet cake browning (10.8), and1.4.8 Bakery steam mode, if applicable (10.9).1.5 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.6 This standard does not purport to addre

8、ss all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice

9、for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous FuelsF2092 Specification for Convection Oven Gas or ElectricF2093 Test Method for Performance of Rack OvensF2861 Test Method for Enhanced Performance of Combina-tion Oven in Various Modes2.2 ASHRAE Documents:31989 ASH

10、RAE Handbook of Fundamentals, Chapter 6,Table 2Thermodynamic Properties of Water at Satura-tionASHRAE Guideline 2-1986 (RA90) “Engineering Analysisof Experimental Data”3. Terminology3.1 Definitions:3.1.1 average preheat raterate (F/min) at which cavitytemperature is heated from ambient temperature t

11、o the ovensthermostat set point.3.1.2 bakery steam modea single injection of water/steaminto the baking cavity at the start of a bake cycle. Injection timenot to exceed 60 seconds per baking event.3.1.3 convection ovenan appliance for cooking food byforcing hot air over the surface of the food using

12、 a fan in aclosed cavity.3.1.4 cook timetime required to cook potatoes during acooking energy efficiency test.3.1.5 cooking energyenergy consumed (kBtu or kWh) bythe oven as it cooks potatoes during the cooking energyefficiency tests.1This test method is under the jurisdiction of ASTM Committee F26

13、on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1, 2013. Published July 2013. Originally approvedin 1993. Last previous edition approved in 2012 as F1496 12. DOI: 10.1520/F1496-13.2For referenced ASTM s

14、tandards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American Society of Heating, Refrigerating, and Air-Conditioning En

15、gineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.6 cooking energy effciencythe ratio of the quantity ofenergy absorbed by the food product to the quantity of energyin

16、put to the oven during a cooking energy efficiency testexpressed as a percent.3.1.7 cooking energy rateaverage rate of the ovens en-ergy consumption (kBtu/h or kW) during a cooking energyefficiency test.3.1.8 fan and control energy ratethe rate of energy con-sumption (kW) by an ovens controls and fa

17、n motor.3.1.9 heavy loadthe testing capacity of the convectionoven based on a minimum spacing of 2.75-in. (70mm) betweenadjacent racks.3.1.10 idle energy rateovens rate of energy consumption(kBtu/h or kW), when empty, to maintain its cavity temperatureat the thermostat set point.3.1.11 measured ener

18、gy input ratepeak rate (kBtu/h orkW) at which an oven will consume energy, measured duringa period (typically, its preheat period) when it is known that theoven is operating at full input, including the fan at high speed.3.1.12 pilot energy raterate of energy consumption(kBtu/h) by a gas ovens stand

19、ing pilot during non-cookingperiods, if applicable.3.1.13 preheat energyamount of energy consumed (kBtuor kWh) by the oven while preheating its cavity from ambienttemperature to the ovens thermostat set point.3.1.14 preheat timetime (min) required for the ovencavity to preheat from ambient temperatu

20、re to the thermostatset point.3.1.15 production capacitymaximum rate (lb/h (kg/h) atwhich a convection oven can bring the specified food productto a specified “cooked” condition. May also be referred to asthroughput.3.1.16 steam injection cyclea period whereby steam/wateris introduced into the bakin

21、g cavity during baking.3.1.17 uncertaintya measure of the combination of thebias and precision error in specified instrumentation or themeasure of the repeatability of a reported test result.4. Summary of Test Methods4.1 Thermostat CalibrationThe accuracy of the oventhermostat is checked at 350F (17

22、7C), the set point for all butthe browning test, which is 300F (149C). This is accom-plished by comparing the ovens temperature control settingwith the temperature at the center of the ovens cavity. Ifnecessary, the control is adjusted so that the maximum differ-ence between its reading and the temp

23、erature at the center ofthe cavity is no more than 65F (62.8C).4.2 Preheat Energy Consumption and TimeThe time andenergy required to preheat the oven from room temperature (756 5F) to 340F is determined.4.3 Energy Input RateThe input rate of the oven isdetermined to check whether the oven is operati

24、ng properly. Ifthe measured input rate is not within 5 % of the rated input, allfurther testing ceases until the appliance can be made tooperate within this specification. For gas ovens, the pilotenergy rate and the fan and control energy rate are alsodetermined.4.4 Idle Energy RateThe idle energy r

25、ate (kBtu/h or kW)is determined with the oven set to maintain 350 6 5F (177 62.8C).4.5 Cooking Energy Effciency and Production CapacityThe cooking energy efficiency and production rate are deter-mined during heavy-load cooking tests.4.6 Cooking UniformityThe uniformity of heating withinthe ovens cav

26、ity is determined and reported based on theaverage temperature on each rack during cooking tests.4.7 White Sheet Cake BrowningThe uniformity of brown-ing from rack to rack is documented using white sheet cakes.4.8 Bakery Steam ModeThe recovery performance con-vection ovens baking steam delivery syst

27、em is characterizedby assessing the amount of steam produced on repeated bakecycles.5. Significance and Use5.1 Thermostat CalibrationThis test is conducted to en-sure that all test results are determined at the same bulk ovencavity air temperature.5.1.1 The results of the following tests can be used

28、 by anoperator to select a convection oven based on its energyconsumption performance or its cooking performance. Also,the results allow an operator to understand an ovens energyconsumption.5.2 Energy Input RateThis test is used to confirm the testovens rated input and to ensure its proper operation

29、 during alltesting.5.3 Fan and Control Energy RateInformation from thistest can be used to estimate the cost of electricity required tooperate a gas oven. This cost can be added to the cost of gasconsumed to estimate the total cost of energy necessary tooperate the oven.5.4 Pilot Energy RateThis tes

30、t provides a measure of a gasovens energy consumption rate during periods when its burneris not on.5.5 Preheat Energy Consumption and TimeThis test pro-vides a measure of time and energy required to preheat theoven cavity from ambient temperature to the thermostat setpoint temperature.5.6 Idle Energ

31、y RateThis test provides a measure of anempty ovens energy consumption at a typical cooking tem-perature setting. It also provides an indicator of the combinedeffectiveness of components of the ovens design (for example,insulation, door seals, and combustion efficiency) that influ-ence its energy co

32、nsumption.5.7 Cooking Energy EffciencyThis test provides a mea-sure of the ovens energy efficiency while heavy loads of astandard food product are being cooked.5.8 Production CapacityThis test provides informationthat allows an operator to select an oven that matches foodoutput requirements.F1496 13

33、25.9 Cooking UniformityThis test provides informationregarding the ovens ability to cook food at the same ratethroughout the ovens cavity.5.10 White Sheet Cake BrowningThis test provides infor-mation regarding the ovens ability to brown white sheet cakesuniformly through its cavity.5.11 Bakery Steam

34、 PerformanceThis test provides infor-mation on a bakery convection ovens ability to consistentlycreate steam for a baking cycle.6. Apparatus6.1 Watt-Hour Meter, for measuring the electrical energyconsumption of an oven or oven fan motor/controls, having aresolution of at least 10 Wh and a maximum un

35、certainty nogreater than 1.5 % of the measured value for any demandgreater than 100 W. For any demand equal to or less than 100W, the meter shall have a resolution of at least 1 Wh and amaximum uncertainty no greater than 10 %.6.2 Gas Meter, for measuring the gas consumption of anoven, which shall b

36、e a positive displacement type with aresolution of at least 0.01 ft3and a maximum uncertainty nogreater than 1 % of the measured value for any demand greaterthan 2.2 ft3/h. If the meter is used for measuring the gasconsumed by the pilot light, it shall have a resolution of at least0.01 ft3and a maxi

37、mum uncertainty no greater than 2 % of themeasured value.6.3 Calibrated Exposed Junction Thermocouples, 20-24 GAwire Type K with a range from 20 to 400F (30 to 200C),with a resolution of 2F (1C) and an uncertainty of 1F(0.5C), for measuring temperature of potatoes.6.4 Shielded Air Thermocouple Probe

38、, 20-24 GAwire, TypeK with a range from 20 to 400F (30 to 200C), with aresolution of 2F (0.1C) and an uncertainty of 1F (0.5C), formeasuring temperature of the oven cavity.6.5 Temperature Readout Device, for readingthermocouples, shall be capable of displaying required averagetemperature(s) during c

39、ooking energy efficiency and cookinguniformity tests (minimum of 20 thermocouples needed).6.6 Counter Scale, with a capacity of 20.0 lb (9.1 kg), aresolution of 0.01 lb (0.005 kg), and an uncertainty of 60.01 lb(0.005 kg) to measure the weight of potatoes for the cookingenergy efficiency tests, wate

40、r for the cooking uniformity tests,and cake batter for the browning test.6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wallmounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)from the floor, with the capacity to operate at a nominalexhaust ventilation rate of 300 cfm per linear foot of act

41、ivehood length. This hood shall extend a minimum of 6 in. (152mm) past both sides of the cooking appliance and shall notincorporate side curtains or partitions. Makeup air shall bedelivered through face registers or from the space, or both.6.8 Stopwatch, for measuring time to the nearest 1 s.6.9 Gas

42、 Temperature Probe, for measuring the temperatureof natural gas supplied to an oven with a range from 50 to100F (10 to 37.8C), resolution of 1.0F (0.6C), and uncer-tainty of 61.0F (60.6C).6.10 Gas Pressure Gage, for measuring the pressure ofnatural gas supplied to an oven, with a range from 0 to 15

43、in.H2O, resolution of 0.1 in. H2O, and uncertainty of 60.1 in.H2O.6.11 Barometer, for measuring atmospheric pressure, with arange from 28 to 32 in. Hg, resolution of 0.2 in. Hg, anduncertainty of 60.2 in. Hg.6.12 Flow Meter, for measuring total water consumption ofthe oven during the optional bakery

44、 steam mode tests, havinga resolution of 0.005 gal and an uncertainty of 0.005 gal forflows of 0.1 gpm and higher.7. Reagents and Materials7.1 Potatoes shall be fresh, whole, prewashed, U.S. No. 1Russets. Size shall be 100 count. The potatoes shall be weighedand grouped such that the weight of 15 po

45、tatoes is 7.25 6 0.3lb.NOTE 2Additional cases of larger (e.g., 80 Count) and smaller (e.g.,120 Count) sizes may be required to meet the 7.25 6 0.3 lb for 15 potatoesweight and count requirements for the heavy-load cooking test.7.2 Macaroni and Cheese, a sufficient quantity of frozen,commercial-grade

46、, ready-to-cook macaroni and cheese entrees,with a nominal weight between 4.5 and 4.75 lb per unit, shallbe obtained from a food distributor. The frozen macaroni andcheese shall have an initial moisture content of 68 6 2%,byweight. The moisture content shall be verified using theprocedure in Annex A

47、2.NOTE 3Stouffers Traditional macaroni and cheese has been shown tobe an acceptable product for testing by PG10.1.1.2 Gas temperature (measured at energy meter);10.1.1.3 Gas pressure (measured at energy meter);10.1.1.4 Barometric pressure;10.1.1.5 Gas volume consumed, where applicable; and10.1.1.6 M

48、easured energy input rate during test run.NOTE 8The preferred method of determining the higher heating valueof gas supplied to the oven under test is with a calorimeter or gaschromatograph used in accordance with accepted laboratory procedures. Itis recommended that all testing be performed with gas

49、 having a higherheating value (HV) of between 1000 and 1075 Btu/SCF.10.1.2 For a gas oven, add electric energy consumption togas energy for all tests, with the exception of the energy inputrate test (see 10.3).10.1.3 For electric ovens, the following shall be recordedfor each test run:(1) Voltage while elements are energized;(2) Electricity consumed, where applicable; and(3) Measured energy input rate during test run.10.1.4 For an electric oven, adjust the voltage (while heat-ing elem