ASTM F1817-1997(2003) Standard Test Method for Performance of Conveyor Ovens《带式烘箱性能的标准试验方法》.pdf

1、Designation: F 1817 97 (Reapproved 2003)An American National StandardStandard Test Method forPerformance of Conveyor Ovens1This standard is issued under the fixed designation F 1817; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision,

2、the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers an evaluation of the energyconsumption and cooking performance of conveyor ovens.

3、 Thefood service operator can use this evaluation to select aconveyor oven and understand its energy consumption.1.2 This test method is applicable to gas and electricconveyor ovens.1.3 The conveyor oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate and the

4、rmostat calibration (see10.2),1.3.2 Preheat energy 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 and production capacity(see 10.6).1.4 The values stated in inch-pound units are to be regardedas

5、 the standard.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 and health practices and determine the applica-bility of regulatory limitations prior to use.2

6、. Referenced Documents2.1 ASHRAE Documents:ASHRAE Handbook of Fundamentals, “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 19892ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data23. Terminology3.1 Definitions:3.1.1 conveyor oven, nan appliance

7、that carries the foodproduct on a moving conveyor into and through a heatedchamber. The chamber may be heated by gas or electric forcedconvection, radiants, or quartz tubes. Top and bottom heat maybe independently controlled.3.1.2 cooking energy effciency, nquantity of energy im-parted to the specif

8、ied food product, expressed as a percentageof energy consumed by the conveyor oven during the cookingevent.3.1.3 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the cooking energy efficiencytests. Refers to all loading scenarios (heavy, medium, light).3.1.4 energy inpu

9、t rate, npeak rate at which a conveyoroven consumes energy (Btu/h or kW).3.1.5 idle energy rate, nthe conveyor ovens rate ofenergy consumption (kW or Btu/h), when empty, required tomaintain its cavity temperature at the specified thermostat setpoint.3.1.6 oven cavity, nthat portion of the conveyor o

10、ven inwhich food products are heated or cooked.3.1.7 pilot energy rate, nrate of energy consumption(Btu/h) by a conveyor ovens continuous pilot (if applicable).3.1.8 preheat energy, namount of energy consumed (Btuor kWh), by the conveyor oven while preheating its cavityfrom ambient temperature to th

11、e specified thermostat set point.3.1.9 preheat time, ntime (min.) required for the conveyoroven cavity to preheat from ambient temperature to thespecified thermostat set point.3.1.10 production capacity, nmaximum rate (lb/h) atwhich a conveyor oven can bring the specified food product toa specified

12、“cooked” condition.3.1.11 production rate, nrate (lb/h) at which a conveyoroven brings the specified food product to a specified“ cooked”condition. Does not necessarily refer to maximum rate. Pro-duction rate varies with the amount of food being cooked.3.1.12 uncertainty, nmeasure of systematic and

13、precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Accuracy of the conveyor oven thermostat is checked ata setting of 475F and the thermostat is adjusted as necessary.4.2 Energy input rate is determined to confirm that theco

14、nveyor oven is operating within 5 % of the nameplate energyinput rate. For gas conveyor oven, the pilot energy rate and thefan and control energy rates are also determined.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of S

15、ubcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Sept. 10, 2003. Published September 2003. Originallyapproved in 1997. Last previous edition approved in 1997 as F 1817 97.2Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (A

16、SHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.3 Preheat energy and time are determined.4.4 Idle energy rate is determined at a thermostat setting of475F.4.5 Cooking energy efficien

17、cy and production rate aredetermined during light-, and heavy-load cooking tests usingpizza as a food product.5. Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the conveyor oven is operating properlyprior to further testing and to insure that al

18、l 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 conveyor oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toestimate energy consumption dur

19、ing noncooking periods.5.4 Cooking energy efficiency is a precise indicator ofconveyor oven energy performance while cooking a typicalfood product under various loading conditions. If energyperformance information is desired using a food product otherthan the specified test food, the test method cou

20、ld be adaptedand applied. Energy performance information allows an enduser to better understand the operating characteristics of aconveyor oven.5.5 Production capacity information can help an end user tobetter understand the production capabilities of a conveyoroven as it is used to cook a typical f

21、ood product and this couldhelp in specifying the 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,

22、with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured natural gas volumeto standard conditions. Shall have a resolution of 0.2 in. Hg andan uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft

23、in depth, wall-mounted withthe lower edge of the hood 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

24、shall not incorporate side curtains orpartitions.6.4 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 aconveyor oven, shall be a positive displaceme

25、nt 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 lights, it shall have a resolution of atleast 0.01 ft3and a maximum uncertainty no gre

26、ater than 2 %of the measured value.6.6 Pressure Gage, 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 ga

27、s tempera-ture in the range of 50 to 100F with an uncertainty of 61F .6.9 Thermocouple, fiberglass insulated, 24 gage, Type Kthermocouple wire, connected at the exposed ends by tightlytwisting or soldering the two wires together.6.10 Thermocouple Probe, type K, micro needle, productprobe with a resp

28、onse time from ambient to 200F of less than20 s.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a conveyor 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

29、 than 100 W, the meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials7.1 Pizza Crust shall be a 12 in. diameter, prebaked orparbaked crust, weighing 0.9 6 0.2 lb and having a moisturecontent of 36 6 3 % by weight, based on a gravimetr

30、icmoisture analysis. Refrigerate to 39 6 1F.7.2 Pizza Sauce shall be a simple, tomato based sauce witha moisture content of 90 6 2 % by weight, based on agravimetric moisture analysis. Refrigerate to 39 6 1F.7.3 Pizza Cheese shall be a part skim, low moisture, shred-ded mozzarella cheese with a mois

31、ture content of 50 6 2%byweight, based on a gravimetric moisture analysis. Refrigerateto 39 6 1F.7.4 Pizza shall be comprised of a pizza crust, pizza sauceand pizza cheese according to the following: uniformly spread0.25 lb of pizza sauce on top of a pizza crust to within 0.5 in.of the edge of the c

32、rust and cover the pizza sauce with 0.375 lbof pizza cheese.7.5 Gravimetric moisture analysis shall be performed asfollows: to determine moisture content, placea1lbsample ofthe test food on a dry, aluminum sheet pan and place the pan ina convection drying oven at a temperature of 220 6 5F for aperio

33、d of 24 h. Weigh the sample before it is placed in the ovenand after it is removed and determine the percent moisturecontent based on the percent weight loss of the sample. Thesample must be thoroughly chopped (18 in. or smaller squares)and spread evenly over the surface of the sheet pan in order fo

34、rall of the moisture to evaporate during drying and it ispermissible to spread the sample on top of baking paper inorder to protect the sheet pan and simplify cleanup.NOTE 1The moisture content of pizza crust, pizza sauce, and pizzacheese can be determined by a qualified chemistry lab using the AOAC

35、Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen FrenchFried Potatoes.8. Sampling, Test Units8.1 Conveyor OvenSelect a representative productionmodel for performance testing.F 1817 97 (2003)29. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions u

36、nder a canopy exhaust hood. Position the con-veyor oven so that a minimum of 6 in. is maintained betweenthe edge of the hood and the vertical plane of the front andsides of the appliance. In addition, both sides of the conveyoroven shall be a minimum of 3 ft from any side wall, sidepartition, or oth

37、er operating appliance. The exhaust ventilationrate shall be 300 cfm per linear foot of active hood length. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F within thetesting environment when the exhaust ventilation system isoperating.NOTE 2The

38、 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 to maintain the required temperatures, then it is reasonable toexpect that the applicat

39、ion 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 conveyor oven to a calibrated energy testmeter. For gas installations, install a pressure regulator down-stream from the mete

40、r to maintain a constant pressure of gasfor all tests. Install instrumentation to record both the pressureand temperature of the gas supplied to the conveyor oven andthe barometric pressure during each test so that the measuredgas flow can be corrected to standard conditions. For electricinstallatio

41、ns, 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 conveyor oven, confirm (while theconveyor oven elements are energized) that the supply voltageis within 62.5 % of the operating voltage specified b

42、y themanufacturer. Record the test voltage for each test.NOTE 3If an electric conveyor oven is rated for dual voltage (forexample, 208/240 V), the conveyor oven shall be evaluated as twoseparate appliances in accordance with this test method.9.4 For a gas conveyor oven, adjust (during maximumenergy

43、input) the gas supply pressure downstream from theappliances pressure regulator to within 62.5 % of the operat-ing manifold pressure specified by the manufacturer. Makeadjustments to the appliance following the manufacturersrecommendations for optimizing combustion.10. Procedure10.1 General:10.1.1 F

44、or 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,10.1.1.6 Energ

45、y input rate during or immediately prior totest (for example, during the preheat for that days testing), and10.1.1.7 Ambient temperature.NOTE 4Using a calorimeter or gas chromatograph in accordance withaccepted laboratory procedures is the preferred method for determiningthe higher heating value of

46、gas supplied to the conveyor oven under test.It is recommended that all testing be performed with gas having a higherheating value of 1000 to 1075 Btu/ft3.10.1.2 For gas conveyor ovens, add electric energy con-sumption to gas energy for all tests, with the exception of theenergy input rate test (see

47、 10.3).10.1.3 For electric conveyor ovens, record the following foreach test run:10.1.3.1 Voltage while elements are energized,10.1.3.2 Energy input rate during or immediately prior totest (for example, during the preheat for that days testing), and10.1.3.3 Ambient temperature.10.1.4 For each test r

48、un, confirm that the peak input rate iswithin 65 % of the rated nameplate input. If the difference isgreater than 5 %, terminate testing and contact the manufac-turer. The manufacturer may make appropriate changes oradjustments to the conveyor oven.10.2 Energy Input Rate and Thermostat Calibration:1

49、0.2.1 Install a thermocouple 2 in. above the conveyor, atthe center of the oven cavity (side to side and front to back).10.2.2 Set the temperature control to 475F and turn theconveyor oven on. Record the time and energy consumptionfrom the time when the unit is turned on until the time whenany of the burners or elements first cycle off.10.2.3 Calculate and record the conveyor ovens energyinput rate and compare the result to the rated nameplate input.For gas conveyor ovens, only the burner energy consumption isused to compare the calculated energy i