1、Designation: F 1965 99 (Reapproved 2005)An American National StandardStandard Test Method forPerformance of Deck Ovens1This standard is issued under the fixed designation F 1965; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the
2、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 evaluates the energy consumption andcooking performance of deck ovens. The food service oper
3、atorcan use this evaluation to select a deck oven and understand itsenergy consumption.1.2 This test method is applicable to gas and electric deckovens.1.3 The deck oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate and thermostat calibration (10.2),1.3.2 P
4、reheat energy consumption and time (10.3),1.3.3 Idle energy rate (10.4),1.3.4 Pilot energy rate (if applicable) (10.5), or1.3.5 Cooking energy efficiency and production capacity(10.6).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for i
5、nforma-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 and health practices and determine the applica-bility of regulatory limitations prior to us
6、e.2. Referenced Documents2.1 ASHRAE Documents:2ASHRAE Handbook of Fundamentals, “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 1989ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.2 Other Document:3AOAC Procedure 984.25 Moisture (Loss of Mas
7、s on Dry-ing) in Frozen French Fried Potatoes3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 cooking energy effciency, nquantity of energy im-parted to the specified food product, expressed as a percentageof energy consumed by the deck oven during the cookingevent.3.1.2 cookin
8、g 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).3.1.3 deck oven, nan appliance that cooks the foodproduct within a heated chamber. The food product can beplaced directly on the floor o
9、f the chamber during cooking andenergy may be delivered to the food product by convective,conductive, or radiant heat transfer. The chamber may beheated by gas or electric forced convection, radiants, or quartztubes. Top and bottom heat may be independently controlled.3.1.4 energy input rate, npeak
10、rate at which a deck ovenconsumes energy (Btu/h or kW).3.1.5 idle energy rate, nthe deck ovens rate of energyconsumption (Btu/h or kW), when empty, required to maintainits cavity temperature at the specified thermostat set point.3.1.6 oven cavity, nthat portion of the deck oven in whichfood products
11、 are heated or cooked.3.1.7 pilot energy rate, nrate of energy consumption(Btu/h or kW) by a deck ovens continuous pilot (if appli-cable).3.1.8 preheat energy, namount of energy consumed (Btuor kWh), by the deck oven while preheating its cavity fromambient temperature to the specified thermostat set
12、 point.3.1.9 preheat time, ntime (minutes) required for the deckoven cavity to preheat from ambient temperature to thespecified thermostat set point.3.1.10 production capacity, nmaximum rate (lb/h) atwhich a deck oven can bring the specified food product to aspecified cooked condition.3.1.11 product
13、ion rate, nrate (lb/h) at which a deck ovenbrings the specified food product to a specified cooked condi-tion; does not necessarily refer to maximum rate. Productionrate varies with the amount of food being cooked.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equip
14、ment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2005. Published October 2005. Originallyapproved in 1999. Last previous edition approved in 1999 as F 1965 99.2Available from American Society of Heating, Refrigerating, a
15、nd Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.3Available from AOAC International, 481 North Frederick Avenue, Suite 500,Gaithersburg, Maryland 20877-2417.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, Unit
16、ed States.3.1.12 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Accuracy of the deck oven thermostat is checked at asetting of 475F, and the thermostat is adjusted as necessary.4.2
17、 Energy input rate is determined to confirm that the deckoven is operating within 5 % of the nameplate energy inputrate. For gas deck oven, the pilot energy rate and the fan andcontrol energy rate are also determined.4.3 Preheat energy and time are determined.4.4 Idle energy rate is determined at a
18、thermostat setting of475F.4.5 Cooking energy efficiency and production rate aredetermined during cooking tests using pizza as a food product.5. Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the deck oven is operating properly priorto further te
19、sting and to insure 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 deck oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toestimate
20、 energy consumption during noncooking periods.5.4 Cooking energy efficiency is a precise indicator of deckoven energy performance while cooking a typical food productunder various loading conditions. If energy performance infor-mation is desired using a food product other than the specifiedtest food
21、, the test method could be adapted and applied. Energyperformance information allows an end user to better under-stand the operating characteristics of a deck oven.5.5 Production capacity information can help an end user tobetter understand the production capabilities of a deck oven asit is used to
22、cook a typical food product and this could help inspecifying 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 weig
23、hts up to20 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 be used for adjustment of measured natural gas volumeto standard conditions, having a resolution of 0.2 in. Hg and anuncertainty of 0.2 in. Hg.6.3 Canopy Exhaust
24、 Hood, 4 ft 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 app
25、liance and shall not incorporate side curtains orpartitions.6.4 Convection Drying Oven, with temperature controlled at220 6 5 F, to be used to determine moisture content of pizzacrust, pizza sauce, and pizza cheese.6.5 Gas Meter, for measuring the gas consumption of a deckoven, shall be a positive d
26、isplacement type with a resolution ofat least 0.01 ft3and a maximum uncertainty no greater than 1 %of the measured value for any demand greater than 2.2 ft3/h. Ifthe meter is used for measuring the gas consumed by the pilotlights, it shall have a resolution of at least 0.01 ft3and amaximum uncertain
27、ty no greater than 2 % of the measuredvalue.6.6 Pressure Gage, for monitoring natural gas pressure,having a range from 0 to 10 in. H2O, a resolution of 0.5 in.H2O, and a maximum uncertainty of 1 % of the measuredvalue.6.7 Stopwatch, with a 1-s resolution.6.8 Temperature Sensor, for measuring natural
28、 gas tempera-ture in the range from 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 re
29、sponse time from ambient to 200F of less than20 s.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a deck oven, having a resolution of at least 10Wh and a maximum uncertainty no greater than 1.5 % of themeasured value for any demand greater than 100 W. For anydemand less than
30、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 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 gravimetricmois
31、ture 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 moisture con
32、tent 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 sauce,and pizza cheese in accordance with the following: uniformlyspread 0.25 lb of pizza sauce on top of a pizza crust to within0.5 in. of the edge of the cr
33、ust and cover the pizza sauce with0.375 lb of pizza cheese. Refer to 10.6.1 and Table 2 forguidelines on numbers of pizzas required for testing.7.5 Gravimetric moisture analysis shall be performed asfollows:TABLE 1 Number of Pizzas Required for Each Run of aHeavyLoad Test Based on the Nominal Depth
34、and Width of theOven DeckNominal Depth, ft Nominal Width, ft123411222468336912448126F 1965 99 (2005)27.5.1 To determine moisture content, place a 1-lb sample 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 aperiod of 24 h.7.5
35、.2 Weigh the sample before it is placed in the oven andafter it is removed and determine the percent moisture contentbased on the percent weight loss of the sample.7.5.3 The sample must be thoroughly chopped (18 in. orsmaller squares) and spread evenly over the surface of the sheetpan in order for a
36、ll of the moisture to evaporate during drying;it is permissible to spread the sample on top of baking paper inorder to protect the sheet pan and simplify clean-up.NOTE 1The moisture content of the pizza crust, pizza sauce, andpizza cheese can be determined by a qualified chemistry lab using theAOAC
37、Procedure 984.25.8. Sampling8.1 Deck OvenSelect a representative production modelfor performance testing.9. Preparation of Apparatus9.1 Install the appliance in accordance with the manufactur-ers instructions under a canopy exhaust hood. Position thedeck oven so that a minimum of 6 in. is maintained
38、 betweenthe edge of the hood and the vertical plane of the front andsides of the appliance. In addition, both sides of the deck ovenshall be a minimum of 3 ft from any side wall, side partition,or other operating appliance. The exhaust ventilation rate shallbe 300 cfm per linear foot of hood length.
39、 The associatedheating or cooling system shall be capable of maintaining anambient temperature of 75 6 5F within the testing environ-ment when the exhaust ventilation system is operating.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temperatures and are mean
40、t 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 application of the procedure may deviate from the specifiedrequirements (if it cannot be avoided) as long as tho
41、se deviations are notedon the Results Reporting Sheets.9.2 Connect the deck 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 and
42、temperature of the gas supplied to the deck oven and thebarometric 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 manufacturer
43、snameplate voltage.9.3 For an electric deck oven, confirm (while the deck ovenelements are energized) that the supply voltage is within62.5 % of the operating voltage specified by the manufacturer.Record the test voltage for each test.NOTE 3If an electric deck oven is rated for dual voltage (208/240
44、 V),the deck oven shall be evaluated as two separate appliances in accordancewith this test method.9.4 For a gas deck oven, adjust (during maximum energyinput) the gas supply pressure downstream from the appli-ances pressure regulator to within 62.5 % of the operatingmanifold pressure specified by t
45、he manufacturer. Make adjust-ments to the appliance following the manufacturers recom-mendations for optimizing combustion.10. Procedure10.1 General:10.1.1 For 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 toco
46、rrect 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, and10.1.1.6 Energy input rate during or immediately prior totest (for example, during the preheat for that days testing).NOTE 4Using a calorimeter or gas ch
47、romatograph in accordance withaccepted laboratory procedures is the preferred method for determiningthe higher heating value of gas supplied to the deck oven under test. It isrecommended that all testing be performed with gas having a higherheating value of 1000 to 1075 Btu/ft3.10.1.2 For gas deck o
48、vens, add electric energy consumptionto gas energy for all tests, with the exception of the energyinput rate test (10.3).10.1.3 For electric deck ovens, record the following for eachtest run:10.1.3.1 Voltage while elements are energized and10.1.3.2 Energy input rate during or immediately prior totes
49、t (for example, during the preheat for that days testing).10.1.4 For each test run, 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 deck oven.10.2 Energy Input Rate and Thermostat Calibration:10.2.1 Install a thermocouple in the center of the ovencavity (side to side, front to back, and top to bottom).10.2.2 Set the temperature control to 475F and turn thedeck oven on
