1、Designation: F 1496 99 (Reapproved 2005)1An American National StandardStandard Test Method forPerformance of Convection Ovens1This standard is issued under the fixed designation F 1496; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revisio
2、n, 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.1NOTESubsection 11.7.3 editorially corrected in June 2009.1. Scope1.1 This test method covers the energy consumptio
3、n andcooking performance evaluation of convection ovens. Theresults of applying it can be used by the food service operatorto select a convection oven and to understand its energyconsumption.1.2 This test method applies to general purpose, full-size,and half-size convection ovens used primarily for
4、baking foodproducts. It is not applicable to ovens used primarily for slowcooking and holding food product, to large roll-in rack-typeovens, or to ovens designed specifically to cook only one foodproduct (for example, specialty ovens).1.3 This test method is intended to be applied to convectionovens
5、 operated close to rated input in the dry heating mode,with the circulating fan operating at its maximum speed andwithout any injection of moisture into the oven cavity.1.4 The ovens energy consumption and cooking perfor-mance are evaluated in this test method specifically withrespect to the followi
6、ng: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(10.6),1.4.6 Cooking uniformity (10.7), and1.4.7 White shee
7、t cake browning (10.8).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 address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of
8、 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:2D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels2.2 ASHRAE
9、 Documents:31989 ASHRAE 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 a
10、mbient temperature to the ovensthermostat set point.3.1.2 convection ovenan appliance for cooking food byforcing hot air over the surface of the food using a fan in aclosed cavity.3.1.3 cook timetime required to cook potatoes during acooking energy efficiency test.3.1.4 cooking energyenergy consumed
11、 (kBtu or kWh) bythe oven as it cooks potatoes during heavy-, medium-, orlight-load cooking energy efficiency tests.3.1.5 cooking energy effciencythe ratio of the quantity ofenergy absorbed by the food product to the quantity of energyinput to the oven during a cooking energy efficiency testexpresse
12、d as a percent.3.1.6 cooking energy rateaverage rate of the ovensenergy consumption (kBtu/h or kW) during a cooking energyefficiency test.3.1.7 fan and control energy ratethe rate of energyconsumption (kW and kBtu/h) by an ovens controls and fanmotor.1This test method is under the jurisdiction of AS
13、TM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2005. Published October 2005. Originallyapproved in 1993. Last previous edition approved in 1999 as F 1496 99.2For referenced ASTM sta
14、ndards, 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 Engi
15、neers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.8 heavy loadload (lb) during a cooking energy effi-ciency test consisting of approximately 14.5 lb (6.6 kg) ofpotatoes
16、 on each of five sheet pans spaced evenly in a full-sizeoven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-sizeoven).3.1.9 idle energy rateovens rate of energy consumption(kBtu/h or kW), when empty, to maintain its cavity temperatureat the thermostat set point.3.1.10 light loadload (lb) dur
17、ing a cooking energy effi-ciency test consisting of approximately 14.5 lb (6.6 kg) ofpotatoes on a single pan placed on the center rack of the oven(7.25 lb (3.29 kg) of potatoes in a half-size oven).3.1.11 measured energy input ratepeak rate (kBtu/h orkW) at which an oven will consume energy, measur
18、ed 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 medium loadload (lb) during a cooking energyefficiency test consisting of approximately 14.5 lb (6.6 kg) ofpotatoes on each of three sheet pans spaced ev
19、enly in a full-sizeoven (7.25 lb (3.29 kg) of potatoes per sheet pan in a half-sizeoven).3.1.13 pilot energy raterate of energy consumption(kBtu/h) by a gas ovens standing pilot during non-cookingperiods, if applicable.3.1.14 preheat energyamount of energy consumed (kBtuor kWh) by the oven while pre
20、heating its cavity from ambienttemperature to the ovens thermostat set point.3.1.15 preheat timetime (min) required for the ovencavity to preheat from ambient temperature to the thermostatset point.3.1.16 production capacitymaximum rate of food cooked(lb/h) in an oven based on cooking potatoes durin
21、g heavy-loadcooking energy efficiency tests.3.1.17 production raterate of food cooked (lb/h) in anoven based on cooking potatoes during cooking energy effi-ciency tests.3.1.18 test methoda definitive procedure for the identifi-cation, measurement, and evaluation of one or more qualities,characterist
22、ics, or properties of a material, product, system, orservice that produces a test result.3.1.19 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 Ca
23、librationThe accuracy of the oventhermostat is checked at 350F (177C), 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 adjuste
24、d so that the maximum differ-ence between its reading and the temperature 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
25、rate of the oven isdetermined to check whether the oven is operating 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 en
26、ergy rate are alsodetermined.4.4 Idle Energy RateThe idle energy rate (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 light-, medium-, and heavy
27、-load cooking tests.4.6 Cooking UniformityThe uniformity of heating withinthe ovens cavity is determined and reported based on theaverage temperature on each rack during cooking tests (pans ofice simulating pans of frozen food).4.7 White Sheet Cake BrowningThe uniformity of brown-ing from rack to ra
28、ck is documented using white sheet cakes.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 by anoperator to select a convection oven
29、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 during alltesting.5.3 Fan and Control Ener
30、gy 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 test provides a measure of agas ovens energy c
31、onsumption rate during periods when itsburner is 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 Energy RateThis test provides a measure of anemp
32、ty 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 consumption.5.7 Cooking Energy EffciencyThis
33、test provides a mea-sure of the ovens energy efficiency while light, medium, andheavy loads are being cooked.5.8 Production CapacityThis test provides informationthat allows an operator to select an oven that matches foodoutput requirements.5.9 Cooking UniformityThis test provides informationregardi
34、ng 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.F 1496 99 (2005)126. Apparatus6.1 Watt-Hour Meter, for measuring the electric
35、al energyconsumption of an oven or oven fan motor/controls, having aresolution of at least 10 Wh and a maximum uncertainty 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 am
36、aximum uncertainty no greater than 10 %.6.2 Gas Meter, for measuring the gas consumption of anoven, which shall be 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 i
37、s used for measuring the gasconsumed by the pilot light, it shall have a resolution of at least0.01 ft3and a maximum uncertainty no greater than 2 % of themeasured value.6.3 Temperature Readout Device, connected to bare-junction, thermocouple probes, with a range from 0 to 450F(17.8 to 232C), a reso
38、lution of 0.1F (0.06C), and anuncertainty of 61.0F (60.6C), used to measure the tempera-ture of air (ambient and cavity), potatoes, and ice/watermixture. The device readout shall be capable of displayingrequired average temperature(s) during cooking energy effi-ciency and cooking uniformity tests (m
39、inimum of 20 thermo-couples needed).6.4 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, water for the cooking uniformity tests,and cake batter for
40、 the browning test.6.5 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 activehood length. This hood shall extend a minimum of 6
41、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.6.6 Stopwatch, for measuring time to the nearest 1 s.6.7 Gas Temperature Probe, for measuring the temperatureof na
42、tural 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).6.8 Gas Pressure Gage, for measuring the pressure ofnatural gas supplied to an oven, with a range from 0 to 15 in.H2O, resolution of 0.1 in. H2O, and uncertainty of 6
43、0.1 in.H2O.6.9 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.7. Reagents and Materials7.1 Potatoes shall be fresh, whole, prewashed, U.S. No. 1Russets. Size shall be 100 count. A minimum of ten cases isneeded
44、for three test runs of light-, medium-, and heavy-loadcooking energy efficiency tests.7.2 Macaroni and Cheese, a sufficient quantity of frozen,commercial-grade, 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.
45、 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 A2.NOTE 1Stouffers Traditional macaroni and cheese has been shown tobe an acceptable product for testing by PG10.1.1.2 Gas temperature (measur
46、ed 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 Measured energy input rate during test run.NOTE 7The preferred method of determining the higher heating valueof gas supplied to the oven under
47、 test is with a calorimeter or gaschromatograph used in accordance with accepted laboratory procedures. Itis recommended that all testing be performed with gas having a higherheating value (HV) of between 1000 and 1075 Btu/SCF.10.1.2 For a gas oven, calculate the corrected gas energyconsumption usin
48、g the recorded values for the temperature,pressure, and higher heating value (HV) of the gas supplied tothe oven during the test (11.3.5).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; a
49、nd(3) Measured energy input rate during test run.10.1.4 For an electric oven, adjust the voltage (while heat-ing elements are energized) to the rated voltage 62.5 % at thebeginning of each test run. Check its value regularly through-out the test, and maintain it within this range or discontinue thetest.10.1.5 For each test run, confirm that the measured energyinput rate (kBtu/h for a gas oven and kW for an electric oven)is within 5 % of the rated name plate input. If the difference isgreater th
