1、Designation: F 2093 06An American National StandardStandard Test Method forPerformance of Rack Ovens1This standard is issued under the fixed designation F 2093; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revis
2、ion. 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 evaluates the energy consumption andbaking performance of rack ovens. The food service operatorcan use this ev
3、aluation to select a rack oven and understand itsenergy performance.1.2 This test method is applicable to thermostatically con-trolled, gas and electric rack ovens.1.3 The rack oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Thermostat calib
4、ration (10.3),1.3.3 Preheat energy and time (10.4),1.3.4 Idle energy rate (10.5),1.3.5 Pilot energy rate, if applicable (10.6),1.3.6 White sheet cake browning (10.7), and1.3.7 Steam performance (10.8), and1.3.8 Baking energy efficiency and production capacity(10.9).1.4 The values stated in inch-poun
5、d units are to be regardedas standard.1.5 This test method may involve hazardous materials,operations, and equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this standard toestablish appropriate saf
6、ety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous FuelsF 1496 Test Method for Performance of Convection Ovens
7、2.2 ANSI Document:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Documents:4ASHRAE Fundamentals 1997ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 bake time, ntime required
8、 to bake the frozen piesspecified in 7.3.3.1.2 baking cavity, nthat portion of the appliance inwhich food products are heated or cooked.3.1.3 baking energy, nenergy consumed by the rack ovenas it is used to bake frozen pies under full-load conditions.3.1.4 baking energy effciency, nquantity of energ
9、y im-parted to the pies, expressed as a percentage of energyconsumed by the rack oven during the baking event.3.1.5 baking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the baking energy efficiencytests.3.1.6 duty cycle, ndefined as percent (%) of burner timeon divided by a
10、complete on/off cycle during idle energy modeat both 375F and 425F.3.1.7 idle energy rate, nthe rate of energy consumed(Btu/h or kW) by the rack oven while “holding” or “idling” thebaking cavity at the thermostat set point.3.1.8 measured energy input rate, npeak rate at which arack oven consumes ene
11、rgy (Btu/h or kW), typically reflectedduring preheat.3.1.9 nameplate energy input rate, nthe maximum orpeak rate at which an appliance consumes energy as rated bythe manufacturer and specified on the nameplate.3.1.10 pilot energy rate, naverage rate of energy con-sumption (Btu/h) by a rack ovens con
12、tinuous pilot (if appli-cable).3.1.11 preheat energy, namount of energy consumed bythe rack oven while preheating the baking cavity from ambientroom temperature (75 6 5F) to the thermostat set point.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the
13、 direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2006. Published October 2006. Originallyapproved in 2001. Last previous edition approved in 2001 as F 2093 01e1.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orco
14、ntact 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 National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.4Availab
15、le from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.12 preheat rate, na
16、verage rate (F/min) at which therack ovens baking cavity is heated from ambient temperature(75 6 5F) to the thermostat set point: defined as the settemperature minus ambient temperature divided by the preheattime.3.1.13 preheat time, ntime required for the rack oven topreheat from ambient room tempe
17、rature (75 6 5F) to thethermostat set point.3.1.14 production capacity, nmaximum rate (lb/h) atwhich the rack oven can bake frozen pies as specified in 7.3.3.1.15 rack, na device which is used to hold pans withina rack oven.3.1.16 rack oven, nan appliance that bakes by forcing hotair over the food w
18、ithin a closed cavity, either fitted with amechanism for rotating one or more racks, or one or morenon-rotating racks within the cavity.3.1.17 steam injection cycle, na period whereby steam isintroduced into the baking cavity during baking.3.1.18 uncertainty, nmeasure of systematic and precisionerro
19、rs in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 The rack oven is connected to the appropriate meteredenergy source, and energy input rate is determined to confirmthat the appliance is operating within 5 % of the nameplateenergy input
20、rate.4.2 The accuracy of the ovens thermostat is checked at400F and adjusted as necessary.4.3 The amount of energy and time required to preheat therack oven to 400F is determined.4.4 The idle energy rate is determined with the rack oven setto maintain 400F in the baking cavity.4.5 Pilot energy rate
21、is determined, when applicable, for gasrack ovens.4.6 The rack oven is used to bake a full-load of white sheetcakes (15 cakes in a single-rack oven and 30 cakes in adouble-rack oven for example) to assess the browning unifor-mity of the oven.4.7 The rack ovens steam performance is characterized byas
22、sessing the amount of steam produced on repeated bakecycles.4.8 The rack oven is used to bake a full-load of frozen pies.Baking energy efficiency, baking energy rate, and productionrate are determined from these tests.5. Significance and Use5.1 The energy input rate and thermostat calibration testsa
23、re used to confirm that the rack oven is operating properlyprior to further testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage energy demands and to know how quicklythe rack oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used by th
24、efood service operator to estimate energy consumption duringnon-baking periods.5.4 The ovens browning and baking uniformity can be usedby an operator to select an oven that bakes a variety of productsevenly.5.5 Steam performance can be useful for a food serviceoperator interested in the ovens abilit
25、y to consistently createsteam during a baking cycle.5.6 Baking energy efficiency is a precise indicator of rackoven energy performance under various loading conditions.This information enables the food service operator to considerenergy performance when selecting a rack oven.5.7 Production capacity
26、is used by food service operators tochoose a rack oven that matches their food output require-ments.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmospheric pres-sure, to b
27、e used for adjustment of measured gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg andan uncertainty of 0.2 in. Hg.6.3 Data Acquisition System, for measuring energy andtemperatures, capable of multiple channel displays updating atleast every 2 s.6.4 Freezer, sized large enough
28、 to hold a full-load of frozenpies (45 pies for a single rack oven and 90 pies for a doublerack oven) and capable of maintaining the frozen product at 06 5F.6.5 Flow Meter, for measuring total water consumption ofthe oven, having a resolution of 0.01 gal and an uncertainty of0.01 gal for flows of 0.
29、2 gpm and higher.6.6 Gas Meter, for measuring the gas consumption of a rackoven, shall be a positive displacement type with a resolution ofat least 0.01 ft3and a maximum uncertainty no greater than1 % of the measured value for any demand greater than 2.2ft3/h. If the meter is used for measuring the
30、gas consumed bythe pilot lights, it shall have a resolution of at least 0.01 ft3anda maximum uncertainty no greater than 2 % of the measuredvalue.6.7 Heavy-Duty Chefs Thermometers, capable of with-standing 400F temperatures for monitoring food temperaturewhile baking. A 2-in. or larger dial is recom
31、mended forenhanced visibility.6.8 Platform Balance Scale, or appropriate load cells, formeasuring weights up to 500 lb with a resolution of 0.2 lb andan uncertainty of 0.2 lb.6.9 Pressure Gauge, for monitoring gas pressure. Shall havea range of zero to 15 in. H2O, a resolution of 0.5 in. H2O, anda m
32、aximum uncertainty of 1 % of the measured value.6.10 Proofing Cabinet, for proofing bread dough. Shall becapable of maintaining between 70 and 95 % RH at tempera-tures between 70 and 110F, and have the capacity to hold aminimum of two full-loads bread dough.6.11 Retarder, or refrigerator, for retard
33、ing frozen breaddough. Shall be capable of maintaining between 34 and 40Fand have the capacity to hold a minimum of four full-loads ofbread dough.6.12 Stop Watch, with a 1-s resolution.6.13 Temperature Sensor, for measuring gas temperature inthe range of 50 to 100F with an uncertainty of 61F.F209306
34、26.14 Thermocouple(s), industry standard type K thermo-couple wire with a range of 0 to 600F and an uncertainty of61F.6.15 Thermocouple Probe, “fast response” type T or type Kthermocouple probe,116 in. or smaller diameter, witha3sorfaster response time, capable of immersion with a range of 30to 300F
35、 and an uncertainty of 61F. The thermocoupleprobes active zone shall be at the tip of the probe.6.16 Watt-Hour Meter, for measuring the electrical energyconsumption of a rack oven, shall have a resolution of at least10 Wh and a maximum uncertainty no greater than 1.5 % of themeasured value for any d
36、emand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than 10 %.7. Reagents and Materials7.1 Aluminum Sheet Pans, measuring 18 by 26 by 1 in. forthe baking energy efficiency and sheet cake browning tests.7.2 C
37、ake Mix, generic white cake mix, 5 lb per box. Aminimum 50 lb is required for single-rack ovens and 100 lb fordouble-rack ovens.7.3 Frozen Pies, 10-in. frozen, commercial-grade, ready-to-bake apple pies, weighing 3.00 6 0.15 lb, with a moisturecontent of 54 6 2 %, by weight for baking energy efficie
38、ncyand production capacity tests. The pie crust shall be made with100 % vegetable shortening and the filling shall be a pre-cooked apple based filling (see Fig. 1).NOTE 1Sysco Classic fruit pies have been shown to be an acceptableproduct for testing by Pacific Gas and Electric Company.7.4 Hotel Pan,
39、 to be used to collect water runoff duringtesting.7.5 Paper Baking Liners, to line sheet pans for browninguniformity tests.7.6 Plastic Wrap, commercial grade, 18-in. wide.7.7 Rack, supplied by the oven manufacturer shall have anominal 4-in. spacing between pan positions, with a minimumof 4-in. betwe
40、en the top pan and the top of the top of the rackand a minimum of 4-in. between the bottom pan and the floor.7.8 Water, supplied to the rack oven shall be 65 6 5F. Ifoutside this range, hot and cold water supplies may be mixedto achieve the required inlet temperature.8. Sampling, Test Units8.1 Rack
41、OvenSelect a representative production modelfor performance testing.9. Preparation of Apparatus9.1 Install the oven according to the manufacturers instruc-tions in an appropriate space. All sides of the oven shall be aminimum of 6-in. from any side wall, side partition, or otheroperating appliance.
42、The oven, moisture vent, and hood assem-bly, as furnished, shall be vented to the exterior of the testingspace, using the manufacturers specified ventilation rate(s).The associated heating or cooling system for the space shall becapable of maintaining an ambient temperature of 75 6 5Fwithin the test
43、ing environment (outside the vertical area of therack oven) when the combined oven exhaust ventilation systemis operating.9.2 Install a thermocouple at the vertical center of theovens pressure panel in the air outlet, with the sensing tip 1.06 0.25-in. away from the vertical plane of the panel to re
44、cordthe oven cavity temperature. Make certain that the thermo-couple sensing tip is not touching the pressure panel or any ofits components.9.3 Adjust the air baffles inside the oven cavity to themanufacturers recommended gap settings. Follow the manu-facturers recommendation for fine adjustments.9.
45、4 Connect the rack oven to a calibrated energy test meter.For gas installations, install a pressure regulator downstreamfrom the meter to maintain a constant pressure of gas for alltests. Install instrumentation to record both the pressure andtemperature of the gas supplied to the rack oven and theb
46、arometric pressure during each test so that the measured gasflow 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.9.5 For a gas rack oven, adjust (duri
47、ng maximum energyinput) the gas supply pressure downstream from the appli-ances pressure regulator to within 62.5 % of the operatingmanifold pressure specified by the manufacturer. Make adjust-ments to the appliance following the manufacturers recom-mendations for optimizing combustion. Proper combu
48、stionshall be verified by measuring air-free CO in accordance withANSI Z83.11.9.6 For an electric rack oven, confirm (while the elementsare energized) that the supply voltage is within 62.5 % of theoperating voltage specified by the manufacturer. Record thetest voltage for each test.NOTE 2It is the
49、intent of the testing procedure herein to evaluate theperformance of a rack oven at its rated gas pressure or electric voltage. Ifan electric unit is rated dual voltage (this is, designed to operate at either240 or 480 V with no change in components), the voltage selected by themanufacturer and/or tester shall be reported. If a rack oven is designed tooperate at two voltages without a change in the resistance of the heatingelements, the performance of the unit (for example, preheat time) maydiffer at the two voltages.FIG. 1
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