ANSI ASTM F2861-2017 Standard Test Method for Enhanced Performance of Combination Oven in Various Modes.pdf

1、Designation: F2861 17 An American National StandardStandard Test Method forEnhanced Performance of Combination Oven in VariousModes1This standard is issued under the fixed designation F2861; the number immediately following the designation indicates the year oforiginal adoption or, in the case of re

2、vision, the year of last 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 evaluation of the energy andwater consumption and the cooking performa

3、nce of combina-tion ovens that can be operated in hot air convection, steam,and the combination of both hot air convection and steammodes. The test method is also applicable to convection ovenswith moisture injection. The results of this test method can beused to evaluate a combination oven and unde

4、rstand its energyconsumption.1.2 This test method is applicable to gas and electriccombination ovens that can be operated in convection, steamand combination modes.1.3 The combination oven can be evaluated with respect tothe following (where applicable):1.3.1 Energy input rate and thermostat calibra

5、tion (10.2).1.3.2 Preheat energy consumption and time (10.3).1.3.3 Idle energy rate in convection, steam and combinationmodes (10.4).1.3.4 Pilot energy rate (if applicable) (10.5).1.3.5 Cooking-energy efficiency, cooking energy rate, pro-duction capacity, water consumption and condensate tempera-tur

6、e in steam mode (10.6).1.3.6 Cooking-energy efficiency, cooking energy rate, andproduction capacity in convection mode (10.7).1.3.7 Cooking uniformity in combination mode (10.8).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa

7、-tion only.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety, health, and environmental practices and deter-mine the applicability of regulatory limitations p

8、rior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization Technica

9、lBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous FuelsF1217 Specification for Cooker, SteamF1484 Test Methods for Performance of Steam CookersF1495 Specification for Combina

10、tion Oven Electric or GasFiredF1496 Test Method for Performance of Convection Ovens2.2 ASHRAE Documents:3ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental DataASHRAE Guideline 2-1986 (RA90) Thermal and RelatedProperties of Food and Food Materials3. Terminology3.1 Definitions:3.1.1 c

11、ombination mode, nfor the purposes of this testmethod, combination mode is defined as moist heat at 350F(177C) with the humidity and fan set to operate at theirmaximum settings, hereafter referred to as combi mode.3.1.2 combination oven, ndevice that combines the func-tion of hot air convection (ove

12、n mode), steam heating (steammode), and a combination of both to perform steaming, whichincludes low or high temperature steaming, baking, roasting,rethermalizing, and proofing of various food products. Ingeneral, the term combination oven is used to describe this typeof equipment, which is self con

13、tained.3.1.3 condensate, nmixture of condensed steam and cool-ing water, exiting the combination oven and directed to a drain.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy P

14、rotocol.Current edition approved Nov. 1, 2017. Published January 2018. Originallyapproved in 2010. Last previous edition approved in 2015 as F2861 15. DOI:10.1520/F2861-17.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For An

15、nual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3See the ASHRAE Handbook of Fundamentals, available from the AmericanSociety of Heating, Refrigeration, andAir Conditioning Engineers, Inc., 1791 TullieCircle, NE, Atlanta, GA 30329.Copyrig

16、ht ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of Internationa

17、l Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.13.1.4 convection mode, nfor the purposes of this testmethod, convection mode is defined as dry heat only at 350F(177C) with the fan set to operate at the maximum setting.3.1.5

18、cooking-energy effciency, nquantity of energy im-parted to the specified food product, expressed as a percentageof energy consumed by the combination oven during thecooking event.3.1.6 cooking energy rate, naverage rate of energy con-sumption (Btu/h (kJ/h) or kW) during the cooking-energyefficiency

19、tests.3.1.7 energy input rate, npeak rate at which a combinationoven consumes energy (Btu/h (kJ/h) or kW).3.1.8 idle energy rate, ncombination ovens rate of energyconsumption (Btu/h (kJ/h) or kW), when empty, required tomaintain its cavity temperature at the specified thermostat setpoint.3.1.9 oven

20、cavity, nthat portion of the combination ovenin which food products are heated or cooked.3.1.10 pilot energy rate, nrate of energy consumption(Btu/h (kJ/h) by a combination ovens continuous pilot (ifapplicable).3.1.11 preheat energy, namount of energy consumed (Btu(kJ) or kWh), by the combination ov

21、en while preheating itscavity from ambient temperature to the specified thermostat setpoint.3.1.12 preheat time, ntime (in min) required for thecombination oven cavity to preheat from ambient temperatureto the specified thermostat set point.3.1.13 production capacity, nmaximum rate (lb/h (kg/h)at wh

22、ich a combination oven can bring the specified foodproduct to a specified “cooked” condition. May also be referredto as throughput.3.1.14 production rate, nrate (lb/h (kg/h) at which acombination oven brings the specified food product to aspecified “cooked” condition. Does not necessarily refer toma

23、ximum rate. Production rate varies with the amount of foodbeing cooked.3.1.15 rack trolley, nas used in this test method, refers toa cart with integrated frame for holding pans that is designedfor ease of loading and unloading product in a floor model(Specification F1495 Type 3) combination oven.3.1

24、.16 steam generator, nas used in this test method,refers to one of three distinct methods which all conform toGrade A classification in F1217, 0 to 2.9 psig maximumcompartment pressure:3.1.16.1 DiscussionInjection refers to direct placement ofwater onto a hot surface in the cavity for moisture produ

25、ction(Specification F1495 Classification Style Injection).3.1.16.2 DiscussionBoiler refers to a compartment out-side the oven cavity through which water is heated for moistureproduction (Specification F1495 Classification Style Boiler).3.1.16.3 DiscussionWater bath refers to a compartmentinside the

26、oven cavity through which water is heated formoisture production (Specification F1495 Classification StyleWater Bath).3.1.17 steam mode, nfor the purposes of this test method,steam mode is defined as the maximum humidity setting at anominal 212F (100C).3.1.18 uncertainty, nmeasure of systematic and

27、precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Accuracy of the combination oven thermostat ischecked at a setting of 350F (177C). This is accomplished bycomparing the ovens temperature control setting with thetemperature

28、 at the center of the ovens cavity. If necessary, thecontrol is adjusted so that the maximum difference between itsreading and the temperature at the center of the cavity is nomore than 65F (62.8C).4.2 Energy input rate is determined to confirm that thecombination oven is operating within 5 % of the

29、 nameplateenergy input rate. For gas combination ovens, the pilot energyrate and the fan and control energy rates are also determined.4.3 The time and energy required to preheat the oven fromroom temperature (75 6 5F (24 6 3C) to a ready-to-cookstate (350F (177C), maximum humidity, if adjustable) is

30、determined.4.4 Idle energy rate is determined with the combinationoven set to maintain a ready-to-cook state without cooking inthree operating modescombi mode (350 6 5F(177 6 2.8C), maximum humidity, if adjustable), convectionmode (350 6 5F (177 6 2.8C), and steam mode (nominal212F (100C), maximum h

31、umidity, if adjustable).4.5 Cooking-energy efficiency, cooking energy rate andproduction rate are determined in steam mode and convectionmode while cooking potatoes.4.6 Water consumption (gal/h (L/h) is monitored duringidle conditions in steam mode, combi mode and convectionmode and while cooking po

32、tatoes in steam mode and convec-tion mode to characterize the rate of water usage.4.7 Condensate temperature is monitored to characterize thecombination ovens average and maximum drain temperature.4.8 The uniformity of heating within the combination ov-ens compartment is determined and reported base

33、d on theaverage temperature on each pan during ice load cooking tests(pans of ice simulating pans of frozen food).5. Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the combination oven is operating properlyprior to further testing and to ensure

34、that all test results aredetermined at the same temperature.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe combination oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toestimate energy consu

35、mption during non-cooking periods.5.4 Cooking-energy efficiency is a precise indicator ofcombination oven energy performance under various operatingF2861 172conditions. This information enables the food service operatorto consider energy performance when selecting a combinationoven.5.5 Production ca

36、pacity can be used by food service opera-tors to choose a combination oven that matches their foodoutput requirements.5.6 Water consumption characterization is useful for esti-mating water and sewage costs associated with combinationoven operation.5.7 Condensate temperature measurement is useful to

37、verifythat the condensate temperature does not violate applicablebuilding codes.5.8 Cooking uniformity provides information regarding thecombination ovens ability to cook food at the same ratethroughout the oven compartment.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to20 lb (

38、9.0 kg), with a resolution of 0.01 lb (0.005 kg) and anuncertainty of 0.01 lb (0.005 kg).6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured natural gasvolume to standard conditions, having a resolution of 0.2 in.Hg (670 Pa) and an uncertainty of 0.2 in.

39、Hg (670 Pa).6.3 Canopy Exhaust Hood, 4-ft (1.2-m) in depth, wall-mounted with the lower edge of the hood 72 in. (2.0 m) fromthe floor and with the capacity to operate at a nominal exhaustventilation rate of 300 cfm per linear foot (360 L/s per linearmeter) of active hood length. This hood shall exte

40、nd aminimum of 6 in. (150 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions.6.4 Flowmeter, for measuring total water consumption ofthe appliance, having a resolution of 0.01 gal (40 mL) and anuncertainty of 0.01 gal (40 mL) at a flow rate

41、as low as 0.2 gpm(13 mL/s).6.5 Gas Meter, for measuring the gas consumption of acombination oven, shall be a positive displacement type with aresolution of at least 0.01 ft3(0.0003 m3) and a maximumuncertainty no greater than 1 % of the measured value for anydemand greater than 2.2 ft3/h (0.06 m3/h)

42、. If the meter is usedfor measuring the gas consumed by the pilot lights, it shallhave a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 2 % of the measuredvalue.6.6 Pressure Gage, for monitoring natural gas pressure,having a range from 0 to 15 in. H2O (0 to 3.7 k

43、Pa), a resolutionof 0.5 in. H2O (125 Pa), and a maximum uncertainty of 1 % ofthe measured value.6.7 Stopwatch, with a 1-s resolution.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F (10 to 40C), with anuncertainty of 61F (0.3C).6.9 Calibrated Exposed Juncti

44、on Thermocouple Probes,with a range from 20 to 400F (30 to 200C), with aresolution of 0.2F (0.1C), and an uncertainty of 61.0F(60.6C), for measuring oven cavity and food product tem-peratures. Calibrated Type K thermocouples (24 GA wire) area good choice.6.10 Thermocouple Probes, with a range from 0

45、 to 250F(18 to 121C), with a resolution of 0.2F (0.1C), and anuncertainty of 61.0F (60.6C), for measuring temperature ofthe water entering the combination oven and condensate waterentering the drain.6.11 Watt-hour Meter, for measuring the electrical energyconsumption of a combination oven, having a

46、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 have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.6.12 Hotel Pans, for ice loads, solid 12

47、 by 20 by 212-in.(300 by 500 by 65-mm) stainless steel, weighing 2.8 6 0.2 lb(1.3 6 0.1 kg), with a temperature sensor located in the centerof each pan58 in. (16 mm) from the bottom. A convenientmethod is to have Type T thermocouple probes with astainless-steel protective sheath fabricated in the sh

48、ape shownin Fig. 1. The sensing point is exposed and isolated thermallyfrom the stainless-steel sheath. The probe is strapped to the panusing steel shim stock welded to the pan using a strain gagewelder. The thermocouple lead TFE-fluorocarbon sheath isminimum thickness (TFE-fluorocarbon wrap rather

49、than ex-truded TFE-fluorocarbon) to minimize the escape of steamwhere the thermocouple exits the cooking compartment. Thelead is long enough to allow connection to the monitoringdevice while the ice loads are in the freezer, while they arebeing weighed, and while they are in the oven.6.13 2/3 Hotel Pans, for ice loads, 13.875 by 12.750 by 2.5in. (352 by 323 by 64 mm) stainless steel, weighing 1.8 6 0.2lb (0.8 6 0.1 kg), with a temperature sensor located in thecenter of each pan58 in. (16 mm) from the bott