1、Designation: F2238 16 An American National StandardStandard Test Method forPerformance of Rapid Cook Ovens1This standard is issued under the fixed designation F2238; 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 evaluates the energy consumption andcooking performance of rapid cook ovens. The food serviceoperator can
3、use this evaluation to select a rapid cook oven andunderstand its energy consumption.1.2 This test method is applicable to gas and electric rapidcook ovens.1.3 The rapid cook oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Preheat energy
4、 consumption and time (see 10.3),1.3.3 Idle energy rate (see 10.4),1.3.4 Pilot energy rate (if applicable) (see 10.5), and1.3.5 Cooking-energy efficiency, cooking energy rate, andproduction capacity (see 10.6).1.4 The values stated in inch-pound units are to be regardedas standard. No other units of
5、 measurement are included in thisstandard.1.5 This test method may involve hazardous materials,operations, and equipment. This test method does not purportto address all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this test method toestablish appro
6、priate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 ASHRAE Documents:32013 ASHRAE Handbook of F
7、undamentals Chapter 1, Psy-chrometrics2014ASHRAE HandbookRefrigeration Chapter 19, Ther-mal Properties of FoodsASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data32.3 AOAC Document:4AOAC Procedure 984.25 Moisture (Loss of Mass on Dry-ing) in Frozen French Fried Potatoes3. Termino
8、logy3.1 Definitions:3.1.1 cooking-energy effciency, nquantity of energy im-parted to the specified food product, expressed as a percentageof energy consumed by the rapid cook oven during the cookingevent.3.1.2 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the cooking
9、-energy efficiencytest.3.1.3 energy input rate, npeak rate at which a rapid cookoven consumes energy (Btu/h or kW).3.1.4 idle energy rate, nthe rapid cook ovens rate ofenergy consumption (Btu/h or kW), when empty, required tomaintain its cavity temperature at the specified thermostat setpoint or to
10、otherwise maintain the oven in a ready-to-cookcondition.3.1.5 oven cavity, nthat portion of the rapid cook oven inwhich food products are heated or cooked.3.1.6 pilot energy rate, nrate of energy consumption(Btu/h) by a rapid cook ovens continuous pilot (if applicable).3.1.7 preheat energy, namount
11、of energy consumed (Btuor kWh), by the rapid cook oven while preheating its cavityfrom ambient temperature to the specified thermostat set point1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProduct
12、ivity and Energy Protocol.Current edition approved March 15, 2016. Published April 2016. Originallyapproved in 2003. Last previous edition approved in 2009 as F2238 09. DOI:10.1520/F2238-16.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at servi
13、ceastm.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 Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.4
14、Available from AOAC International, 2275 Research Blvd., Suite 300,Rockville, MD 20850-3250, http:/www.aoac.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1or while preheating any other component of the oven, forexample, an integra
15、l heat exchanger, to a ready-to-cook con-dition.3.1.8 preheat time, ntime (min.) required for the rapidcook oven cavity to preheat from ambient temperature to thespecified thermostat set point or for the rapid cook oven toachieve a ready-to-cook condition.3.1.9 production capacity, nmaximum rate (lb
16、/h) at whichan rapid cook oven can bring the specified food product to aspecified “cooked” condition.3.1.10 production rate, nrate (lb/h) at which a rapid cookoven brings the specified food product to a specified “cooked”condition. Does not necessarily refer to maximum rate. Pro-duction rate varies
17、with the amount of food being cooked.3.1.11 rapid cook oven, na cooking appliance that utilizesone or more heat transfer technologies to cook food productwithin a chamber and which is capable of cooking the foodproduct significantly faster than is possible using solely radiantoven or convection oven
18、 technologies. Heat transfer technolo-gies which may be employed include microwave, quartzhalogen and high velocity or impingement convection, bothgas and electric.3.1.12 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported tes
19、t result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that the rapidcook oven is operating within 5 % of the nameplate energyinput rate. For a gas rapid cook oven, the pilot energy rate andthe fan and control energy rates are also determined.4.2 Preheat energy and time are
20、 determined.4.3 Idle energy rate is determined.4.4 Cooking-energy efficiency and production capacity aredetermined during barreling-run cooking tests using pizza asthe food product.5. Significance and Use5.1 The energy input rate test is used to confirm that therapid cook oven is operating properly
21、prior to further testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe rapid cook oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toestimate energy consumption during non-cooking periods.5.
22、4 Cooking-energy efficiency is a precise indicator of arapid cook ovens energy performance while cooking a typicalfood product. If energy performance information is desiredusing a food product other than the specified test food, the testmethod could be adapted and applied. Energy performanceinformat
23、ion allows an end user to better understand theoperating characteristics of a rapid cook oven.5.5 Production capacity information can help an end user tobetter understand the production capabilities of a rapid cookoven as it is used to cook a typical food product and this couldhelp in specifying the
24、 proper size and quantity of equipment. Ifproduction information is desired using a food product otherthan the specified test food, the test method could be adaptedand applied.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to20 lb, with a resolution of 0.01 lb and an uncertainty
25、of 0.01 lb.6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured natural gasvolume to standard conditions. Shall have a resolution of 0.2in. Hg and an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of the h
26、ood 6 ft, 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of300 cfm per linear foot of active hood length. This hood shallextend a minimum of 6 in. past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions.6.
27、4 Convection Drying Oven, with temperature controlled at220 6 5F, to be used to determine moisture content of pizzacrust, pizza sauce and pizza cheese.6.5 Gas Meter, for measuring the gas consumption of a rapidcook oven, shall be a positive displacement type with aresolution of at least 0.01 ft3and
28、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 lights, it shall have a resolution of atleast 0.01 ft3and a maximum uncertainty no greater than 2 %of the measured value.6.6 Pressure G
29、age, for monitoring natural gas pressure.Shall have a range of zero to 10 in. H2O, a resolution of 0.5 in.H2O, and a maximum uncertainty of 1 % of the measuredvalue.6.7 Stop Watch, with a 1-s resolution.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range of 50 to 100F with an
30、 uncertainty of 6 1F.6.9 Thermocouple, industry-standard, insulated, 24 gage,type T or Type K thermocouple wire, welded and calibrated,with an uncertainty of 61F.6.10 Thermocouple Probe, Type T or Type K, micro needle,product probe with a response time from ambient to 200F ofless than 20 s, and an u
31、ncertainty of 61F.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a rapid cook oven, shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than 1.5 %of the measured value for any demand greater than 100 W. Forany demand less than 100 W, the meter shall
32、 have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials7.1 Pizza CrustShall be a nominal 11.5 6 0.5 in.diameter, prebaked or parbaked (self-rising) crust, enrichedF2238 162flour (wheat flour, malted barley flour, niacin, reduced iron,thiamine monon
33、itrated riboflavin, rolic acid). Refrigerate to 386 2F.7.2 Pizza SauceShall be a simple, tomato based saucewith tomatoes, water, tomato paste.Amoisture content of 90 62 % by weight, based on a gravimetric moisture analysis.Refrigerate to 38 6 2F.7.3 Pizza CheeseShall be a part skim, low moisture,shr
34、edded mozzarella cheese, parmesan cheese (pasteurizedcultured part-skim milk, salt, enzymes), provolone cheese(pasteurized milk, cheese cultures, salt, enzymes), white ched-dar cheese (pasteurized milk, cheese cultures, salt, enzymes).Refrigerate to 38 6 2F.7.4 PizzaShall be comprised of a pizza cru
35、st, pizza sauce,and pizza cheese. Each uncooked pizza should have a weightof 1.7 6 0.1 lb. Moisture content of the uncooked pizza shallbe 48 6 3 % by weight, based on a gravimetric analysis.57.5 Pizza ScreenShall be a 12 in. diameter, aluminumpizza screen. Refrigerate to 38 6 2F. (See Fig. 1.)7.6 Gr
36、avimetric moisture analysis shall be performed asfollows: to determine moisture content, place a thawed, refrig-erated 38 6 2F pizza sample of the test food on a dry,aluminum sheet pan and place the pan in a convection drying5The Food Service Technology Center has found that Freschetta Frozen (25.85
37、oz), 4 Cheese Pizza, Item # 73184 complies with the pizza specificationrequirements for this test method. The sole source of supply of the pizza known tothe committee at this time is Schwans Food Company Inc., Marshall, MN, 56258.If you are aware of alternative suppliers, please provide this informa
38、tion to ASTMInternational Headquarters. Your comments will receive careful consideration at ameeting of the responsible technical committee,1which you may attend.FIG. 1 Pizza ScreenF2238 163oven at a temperature of 220 6 5F (104 6 15C) for a periodof 24 h. Weigh the sample before it is placed in the
39、 oven andafter it is removed and determine the percent moisture contentbased on the percent weight loss of the sample. The samplemust be thoroughly chopped (18 in. or smaller squares) andspread evenly over the surface of the sheet pan in order for allof the moisture to evaporate during drying and it
40、 is permissibleto spread the sample on top of baking paper in order to protectthe sheet pan and simplify cleanup. Typically moisture loss of47 6 1%.NOTE 1The moisture content of pizza crust, pizza sauce, and pizzacheese can be determined by a qualified chemistry lab using the AOACProcedure 984.25.8.
41、 Sampling and Test Units8.1 Rapid Cook OvenSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appliance in a properly ventilated area inaccordance with the manufacturers instructions. The associ-ated heating or cooling system shall be capable o
42、f maintainingan ambient temperature of 75 6 5F within the testingenvironment.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temperatures and are meant to provide a reasonableguideline for the temperature requirements during testing. If a facility isnot able t
43、o maintain the required temperatures, then it is reasonable toexpect that the application of the procedure may deviate from the specifiedrequirements (if it cannot be avoided) as long as those deviations are notedon the Results Reporting Sheets.9.2 Connect the rapid cook oven to a calibrated energy
44、testmeter. For gas installations, install a pressure regulator down-stream from the meter to maintain a constant pressure of gasfor all tests. Install instrumentation to record both the pressureand temperature of the gas supplied to the rapid cook oven andthe barometric pressure during each test so
45、that the measuredgas flow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is not within 62.5 % of the manufacturersnameplate voltage.9.3 For an electric rapid cook oven, confirm (while the rapidcook oven elemen
46、ts are energized) that the supply voltage iswithin 62.5 % of the operating voltage specified by themanufacturer. Record the test voltage for each test.NOTE 3It is the intent of the testing procedure herein to evaluate theperformance of a rapid cook oven at its rated gas pressure or electricvoltage.
47、If an electric unit is rated dual voltage (that is, designed to operateat either 240 or 480 V with no change in components), the voltage selectedby the manufacturer or tester, or both, shall be reported. If a rapid cookoven is designed to operate at two voltages without a change in theresistance of
48、the heating elements, the performance of the unit (forexample, preheat time) may differ at the two voltages.9.4 For a gas rapid cook oven, adjust (during maximumenergy input) the gas supply pressure downstream from theappliances pressure regulator to within 6 2.5 % of theoperating manifold pressure
49、specified by the manufacturer.Make adjustments to the appliance following the manufactur-ers recommendations for optimizing combustion.10. Procedure10.1 General:10.1.1 For gas appliances, record the following for each testrun:10.1.1.1 Higher heating value,10.1.1.2 Standard gas pressure and temperature used tocorrect measured gas volume to standard conditions,10.1.1.3 Measured gas temperature,10.1.1.4 Measured gas pressure,10.1.1.5 Barometric pressure, and10.1.1.6 Energy input rate during or immediately prior totest (for example,
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