1、Designation: F1817 09F1817 17 An American National StandardStandard Test Method forPerformance of Conveyor Ovens1This standard is issued under the fixed designation F1817; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of
2、 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 an evaluation of the energy consumption and cooking performance of conveyor ovens. The foodse
3、rvice operator can use this evaluation to select a conveyor oven and understand its energy consumption.1.2 This test method is applicable to gas and electric conveyor ovens.1.3 The conveyor oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate and thermostat
4、calibration (see 10.2),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 regarded as stan
5、dard. No other units of measurement are included in thisstandard.1.5 This test method may involve hazardous materials, operations, and equipment. This standard does not purport to addressall of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standar
6、d to establish appropriatesafety safety, health, and healthenvironmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles on standardizationestablished in the Decisi
7、on on Principles for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASHRAE Documents:22013 ASHRAE Handbook of Fundamentals,Fundamentals “Thermal and Related Properties
8、 of Food and Food Materials,”Chapter 30, Table 1, 1989Chapter 1, Psychrometrics2014 ASHRAE HandbookRefrigeration Chapter 19 Thermal Conductivity of Foods, page 9 (R19.9); Diffusivity of foods,R19.17, and Enthalpy of foods R19.8ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental DataA
9、SHRAE Guideline 2 2010 (RA 2014) Engineering Analysis of Experimental Data2.2 Other Document:AOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes33. Terminology3.1 Definitions:Definitions of Terms Specific to This Standard:3.1.1 chamber stabilization pizzas, nfull
10、cooking cavity load of nominal 12 in. pizzas loaded at beginning of productioncapacity test.1 This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current edition approved
11、 Oct. 1, 2009April 1, 2017. Published November 2009November 2017. Originally approved in 1997. Last previous edition approved in 20032009as F1817 97 (2003).F1817 09. DOI: 10.1520/F1817-09.10.1520/F1817-17.2 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, In
12、c. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.3 Available from AOAC International, 2275 Research Blvd., Suite 300, Rockville, MD 20850-3250, http:/www.aoac.org.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes ha
13、ve been made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official do
14、cument.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.2 conveyor oven, nan appliance that carries the food product on a moving conveyor into and through a heated chamber.The chamber may be heated by gas or electric forced convect
15、ion, radiants,radiant, or quartz tubes. Top and bottom heat may beindependently controlled.3.1.3 cooking energy effciency, nquantity of energy imparted to the specified food product, expressed as a percentage ofenergy consumed by the conveyor oven during the cooking event.3.1.4 cooking energy rate,
16、naverage rate of energy consumption (Btu/h or kW) during the cooking energy efficiency tests.Refers to all loading scenarios (heavy, medium, light).3.1.5 cooking stabilization pizzas, nfull cooking chamber of nominal 12 in. pizzas continuously loaded directly following thetest pizzas. Pizzas keep th
17、e cooking chamber consistent during the measured test pizzas.3.1.6 energy input rate, npeak rate at which a conveyor oven consumes energy (Btu/h or kW).3.1.7 idle energy rate, nthe conveyor ovens rate of energy consumption (kW or Btu/h), when empty, required to maintainits cavity temperature at the
18、specified thermostat set point.3.1.8 oven cavity, nthat portion of the conveyor oven in which food products are heated or cooked.3.1.9 pilot energy rate, nrate of energy consumption (Btu/h) by a conveyor ovens continuous pilot (if applicable).3.1.10 preheat energy, namount of energy consumed (Btu or
19、 kWh), by the conveyor oven while preheating its cavity fromambient temperature to the specified thermostat set point.3.1.11 preheat time, ntime (min.) required for the conveyor oven cavity to preheat from ambient temperature to the specifiedthermostat set point.3.1.12 production capacity, nmaximum
20、rate (lb/h) at which a conveyor oven can bring the specified food product to aspecified “cooked” condition.3.1.13 production rate, nrate (lb/h) at which a conveyor oven brings the specified food product to a specified“ cooked”condition. Does not necessarily refer to maximum rate. Production rate var
21、ies with the amount of food being cooked.3.1.14 test pizzas, nfull cooking chamber of nominal 12 in. pizzas continuously loaded directly following the stabilizationload. These are the pizzas measured for production capacity.3.1.15 uncertainty, nmeasure of systematic and precision errors in specified
22、 instrumentation or measure of repeatability of areported test result.4. Summary of Test Method4.1 Accuracy of the conveyor oven thermostat is checked at a setting of 475F (246C) and the thermostat is adjusted asnecessary.4.2 Energy Input RateEnergy input rate is determined Determined to confirm tha
23、t the conveyor oven is operating within 5 %of the nameplate energy input rate. For gas conveyor oven, the pilot energy rate and the fan and control energy rates are alsodetermined. The input rate of the oven is determined to check whether the oven is operating properly. If the measured input rateis
24、not within 5 % of the rated input, all further testing ceases until the appliance can be made to operate within this specification.For gas ovens, the pilot energy rate and the fan and control energy rate are also determined.4.3 Preheat Energy Consumption and TimePreheat energy and time are The time
25、and energy required to preheat the oven fromroom temperature 75 6 5F (24 6 2.8C) to 475 6 5F (246 6 2.8C) determined.4.4 Idle Energy RateIdleThe idle energy rate is determined at a thermostat setting of 475F.(kBtu/h or kW) is determined withthe oven set to maintain 475 6 5F (246 6 2.8C).4.5 Cooking
26、energy efficiency and production rate are determined during light-, and heavy-load cooking tests using pizza as afood product.4.6 Cooking UniformityThe uniformity of heating within the ovens cavity is determined and reported based on the productcooked temperature per cooking position and visual of p
27、roduct appearance top and bottom.5. Significance and Use5.1 The energy input rate test and thermostat calibration are used to confirm that the conveyor oven is operating properly priorto further testing and to insure that all test results are determined at the same temperature.5.2 Preheat energy and
28、 time can be useful to food service operators to manage power demands and to know how quickly theconveyor oven can be ready for operation.5.3 Idle Energy RateIdle energy rateThis test provides a measure of an empty ovens energy consumption and pilot energyrate can be used to estimate energy consumpt
29、ion during noncooking periods.during noncooking periods, at a typical cookingtemperature setting. It also provides an indicator of the combined effectiveness of components of the ovens design (for example,insulation, door seals, and combustion efficiency) that influence its energy consumption.F1817
30、1725.4 Cooking Energy EffciencyCooking energy efficiency is aAprecise indicator of conveyor oven energy performance whilecooking a typical food product under various loading conditions. If energy performance information is desired using a food productother than the specified test food, the test meth
31、od could be adapted and applied. Energy performance information allows an enduser to better understand the operating characteristics of a conveyor oven.5.5 Production capacity information can help an end user to better understand the production capabilities of a conveyor ovenas it is used to cook a
32、typical food product and this could help in specifying the proper size and quantity of equipment. If productioninformation is desired using a food product other than the specified test food, the test method could be adapted and applied.6. Apparatus6.1 Analytical Balance Scale, for measuring weights
33、up to 20 lb, lb (9.1 kg), with a resolution of 0.01 lb (0.005 kg) and anuncertainty of 0.01 lb.60.01 lb (60.005 kg).6.2 Barometer, for measuring absolute atmospheric pressure, to with a range from 28 to 32 in. to be used for adjustment ofmeasured natural gas volume to standard conditions. Shall have
34、 a resolution of 0.2 in. Hg and an uncertainty of 0.260.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft , 6 in. (1.98 m) from thefloor and with the capacity to operate at a nominal exhaust ventilation rate of 300 cfm per linear foot of activ
35、e hood length. Thishood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance and shall not incorporateside curtains or partitions. Makeup air shall be delivered through face registers or from the space, or both.6.4 Convection Drying Oven, with temperature c
36、ontrolled at 220 6 5F, 5F (104 6 2.8C), to be used to determine moisturecontent of pizza crust, pizza sauce and pizza cheese.6.5 Gas Meter, for measuring the gas consumption of a conveyor oven, shall be a positive displacement type with a resolutionof at least 0.01 ft3 and a maximum uncertainty no g
37、reater than 1 % of the measured value for any demand greater than 2.2 ft3/h.If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.01 ft3 and a maximumuncertainty no greater than 2 % of the measured value.6.6 Pressure Gage, for monitoring na
38、tural gas pressure. Shall have a range of zero0 to 1015 in. H2O, a resolution of 0.50.2 in.H2O, and a maximum an uncertainty of 1 % of 60.1 in. H2the measured value.O.6.7 Stop Watch, with a 1-s resolution.6.8 Temperature Sensor, for measuring natural gas temperature in the range of 50 to 100F with a
39、n uncertainty of 61F .6.9 Thermocouple, fiberglass insulated, 24 gage, Type K thermocouple wire, connected at the exposed ends by tightly twistingor soldering the two wires together.6.10 Thermocouple Probe, type K, micro needle, product probe with a response time from ambient to 200F (93.3C) of less
40、than 20 s.6.11 Temperature Readout Device, connected to bare junction thermocouple probes, with a range from 0 to 450F (17.8 to232C), a resolution of 0.1F (0.06C), and an uncertainty of 61.0F (60.6C), used to measure the temperature of air (ambientand cavity), and ice/water mixture. The device reado
41、ut shall be capable of displaying required average temperature(s) duringcooking energy efficiency and cooking uniformity tests (minimum of 20 thermocouples needed).6.12 Watt-Hour Meter, for measuring the electrical energy consumption of a conveyor oven, shall have a resolution of at least10 Wh and a
42、 maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of at least 10 Wh and a maximum uncertainty no greater than 10 %.6.13 Pizza Cooking Screens, for handling and cooking pizzas, 12 in. di
43、ameter aluminum (3003-H14 material) expanded metal66 % open mesh. Weight 0.246 0.02 Lps. New screens to be seasoned. (See Fig. 1.)7. Reagents and Materials7.1 Pizza Crust shall be a 12 in. diameter, prebaked or parbaked crust, weighing 0.9 6 0.2 lb and having a moisture contentof 36 6 3 % by weight,
44、 based on a gravimetric moisture analysis. Refrigerate to 39 6 1F.7.2 Pizza Sauce shall be a simple, tomato based sauce with a moisture content of 90 6 2 % by weight, based on a gravimetricmoisture analysis. Refrigerate to 39 6 1F.7.3 Pizza Cheese shall be a part skim, low moisture, shredded mozzare
45、lla cheese with a moisture content of 5062 % by weight,based on a gravimetric moisture analysis. Refrigerate to 39 6 1F.F1817 173FIG. 1 Pizza Cooking ScreenFIG. 2 Discharge Gap Minimum 2.25 in. (57.2 mm); Load Minimum Gap 1.25 in. (31.8 mm)F1817 1747.4 Pizza shall be comprised of a pizza crust, pizz
46、a sauce and pizza cheese according to the following: uniformly spread 0.25lb of pizza sauce on top of a pizza crust to within 0.5 in. of the edge of the crust and cover the pizza sauce with 0.375 lb of pizzacheese.47.5 Gravimetric moisture analysis shall be performed as follows: to determine moistur
47、e content, place a 1 lb sample of the testfood thawed, refrigerated 38 6 2F pizza on a dry, aluminum sheet pan and place the pan in a convection drying oven at atemperature of 220 6 5F (104 6 2.8C) for a period of 24 h. Weigh the sample before it is placed in the oven and after it isremoved and dete
48、rmine the percent moisture content based on the percent weight loss of the sample. The sample must bethoroughly chopped (18 in. or smaller squares) and spread evenly over the surface of the sheet pan in order for all of the moistureto evaporate during drying and it is permissible to spread the sampl
49、e on top of baking paper in order to protect the sheet pan andsimplify cleanup.NOTE 1The moisture content of pizza crust, pizza sauce, and pizza cheese can be determined by a qualified chemistry lab using theAOAC Procedure984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes.8. Sampling, Test Units8.1 Conveyor OvenSelect a representative production model for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturers instructions under a canopy exhaust
