1、Designation: F2093 11F2093 18 An American National StandardStandard Test Method forPerformance of Rack Ovens1This standard is issued under the fixed designation F2093; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of las
2、t 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 evaluates the energy consumption and baking performance of rack ovens. The food service operator canuse
3、this evaluation to select a rack oven and understand its energy performance.1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens.1.3 The rack oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Thermost
4、at calibration (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
5、inch-pound units are to be regarded as standard.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 standard to establish ap
6、propriatesafety 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 Decision on Principles
7、for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous F
8、uelsF1496 Test Method for Performance of Convection Ovens2.2 ANSI Document:3ANSI Z83.11 American National Standard for Gas Food Service Equipment2.3 ASHRAE Documents:4ASHRAE Fundamentals 1997ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data3. Terminology3.1 Definitions of Term
9、s Specific to This Standard:3.1.1 bake time, ntime required to bake the frozen pies specified in 7.3.1 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
10、 approved June 1, 2011March 1, 2018. Published July 2011April 2018. Originally approved in 2001. Last previous edition approved in 20062011 asF2093 06.F2093 11. DOI: 10.1520/F2093-11.10.1520/F2093-18.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service
11、 at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http:/www.ansi.org.4 Available from American Societ
12、y of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,http:/www.ashrae.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 have been made to the previous v
13、ersion. 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 document.Copyright ASTM Internat
14、ional, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.2 baking cavity, nthat portion of the appliance in which food products are heated or cooked.3.1.3 baking energy, nenergy consumed by the rack oven as it is used to bake frozen pies under full-load conditio
15、ns.3.1.4 baking energy effciency, nquantity of energy imparted to the pies, expressed as a percentage of energy consumed by therack oven during the baking event.3.1.5 baking energy rate, naverage rate of energy consumption (Btu/h or kW) during the baking energy efficiency tests.3.1.6 duty cycle, nde
16、fined as percent (%) of burner time on divided by a complete on/off cycle during idle energy mode at400F.3.1.7 idle energy rate, nthe rate of energy consumed (Btu/h or kW) by the rack oven while “holding” or “idling” the bakingcavity at the thermostat set point.3.1.8 measured energy input rate, npea
17、k rate at which a rack oven consumes energy (Btu/h or kW), typically reflected duringpreheat.3.1.9 mini-rack oven, nan appliance that bakes by forcing air within a closed cavity, either fitted with a mechanism for rotatingan internal rack which accomodates 8 pans at 4 in. spacing or a fixed 8 pans a
18、t 4 in. spacing within the cavity.3.1.10 nameplate energy input rate, nthe maximum or peak rate at which an appliance consumes energy as rated by themanufacturer and specified on the nameplate.3.1.11 pilot energy rate, naverage rate of energy consumption (Btu/h) by a rack ovens continuous pilot (if
19、applicable).3.1.12 preheat energy, namount of energy consumed by the rack oven while preheating the baking cavity from ambient roomtemperature (75 6 5F) to the thermostat set point.3.1.13 preheat rate, naverage rate (F/min) at which the rack ovens baking cavity is heated from ambient temperature (75
20、6 5F) to the thermostat set point: defined as the set temperature minus ambient temperature divided by the preheat time.3.1.14 preheat time, ntime required for the rack oven to preheat from ambient room temperature (75 6 5F) to the thermostatset point.3.1.15 production capacity, nmaximum rate (lb/h)
21、 at which the rack oven can bake frozen pies as specified in 7.3.3.1.16 rack, na device which is used to hold pans within a rack oven.3.1.17 rack oven, nan appliance that bakes by forcing hot air over the food within a closed cavity, either fitted with amechanism for rotating one or more racks, or o
22、ne or more non-rotating racks within the cavity.3.1.18 steam injection cycle, na period whereby steam is introduced into the baking cavity during baking.3.1.19 uncertainty, nmeasure of systematic and precision errors in specified instrumentation or measure of repeatability of areported test result.4
23、. Summary of Test Method4.1 The rack oven is connected to the appropriate metered energy source, and energy input rate is determined to confirm thatthe appliance is operating within 5 % of the nameplate energy input rate.4.2 The accuracy of the ovens thermostat is checked at 400F and adjusted as nec
24、essary.4.3 The amount of energy and time required to preheat the rack oven to 400F is determined.4.4 The idle energy rate is determined with the rack oven set to maintain 400F in the baking cavity.4.5 Pilot energy rate is determined, when applicable, for gas rack ovens.4.6 The rack oven is used to b
25、ake a full-load of white sheet cakes (8 cakes in a mini-rack, 15 cakes in a single-rack oven, and30 cakes in a double-rack oven, for example) to assess the browning uniformity of the oven.4.7 The rack ovens steam performance is characterized by assessing the amount of steam produced on repeated bake
26、 cycles.4.8 The rack oven is used to bake a full-load of frozen pies. Baking energy efficiency, baking energy rate, and production rateare determined from these tests.5. Significance and Use5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating
27、 properly prior tofurther testing.5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly therack oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consum
28、ption duringnon-baking periods.F2093 1825.4 The ovens browning and baking uniformity can be used by an operator to select an oven that bakes a variety of productsevenly.5.5 Steam performance can be useful for a food service operator interested in the ovens ability to consistently create steamduring
29、a baking cycle.5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. Thisinformation enables the food service operator to consider energy performance when selecting a rack oven.5.7 Production capacity is used by food service operators t
30、o choose a rack oven that matches their food output requirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to 25 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured g
31、as volume to standardconditions. Shall have a resolution of 0.2 in. Hg and an uncertainty of 0.2 in. Hg.6.3 Data Acquisition System, for measuring energy and temperatures, capable of multiple channel displays updating at leastevery 2 s.6.4 Freezer, sized large enough to hold a full-load of frozen pi
32、es (24 pies for a mini-rack oven, 45 pies for a single rack oven,and 90 pies for a double rack oven) and capable of maintaining the frozen product at 0 6 5F.6.5 Flow Meter, for measuring total water consumption of the oven, having a resolution of 0.01 gal and an uncertainty of 0.01gal for flows of 0
33、.2 gpm and higher.6.6 Gas Meter, for measuring the gas consumption of a rack oven, shall be a positive displacement type with a resolution ofat least 0.010.1 ft3 and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than 2.2 ft3/h.If the meter is used for measuri
34、ng the gas consumed by the pilot lights, it shall have a resolution of at least 0.010.1 ft3 and amaximum uncertainty no greater than 2 % of the measured value.6.7 Heavy-Duty Chefs Thermometers, capable of withstanding 400F temperatures for monitoring food temperature whilebaking. A 2-in. or larger d
35、ial is recommended for enhanced visibility.6.8 Platform Balance Scale, or appropriate load cells, for measuring weights up to 500 lb with a resolution of 0.2 lb and anuncertainty of 0.2 lb.6.9 Pressure Gauge, for monitoring gas pressure. Shall have a range of zero to 15 in. H2O, a resolution of 0.5
36、in. H2O, and amaximum uncertainty of 1 %3 % of the measured value.6.10 Stop Watch, with a 1-s resolution.6.11 Temperature Sensor, for measuring gas temperature in the range of 50 to 100F with an uncertainty of 61F.6.12 Thermocouple(s), industry standard type K thermocouple wire with a range of 0 to
37、600F and an uncertainty of 61F.6.13 Thermocouple Probe, “fast response” type T or type K thermocouple probe, 116 in. or smaller diameter, with a 3 s or fasterresponse time, capable of immersion with a range of 30 to 300F and an uncertainty of 61F. The thermocouple probes activezone shall be at the t
38、ip of the probe.6.14 Watt-Hour Meter, for measuring the electrical energy consumption of a rack oven, shall have a resolution of at least 10 Whand a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand lessthan 100 W, the meter shall have
39、a resolution of at least 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. for the baking energy efficiency and sheet cake browning tests.7.2 Cake Mix, generic white cake mix, 5 lb per box. A minimum of 30 lb is require
40、d for mini-rack ovens, 50 lb for single-rackovens, and 100 lb for double-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 moisture contentof 54 6 2 %, by weight for baking energy efficiency and production capacity tests. The pie c
41、rust shall be made with 100 %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 acceptable product for testing by Pacific Gas and Electric Company.7.4 Hotel Pan, to be used to collect water runoff during
42、 testing.7.5 Paper Baking Liners, to line sheet pans for browning uniformity tests.7.6 Plastic Wrap, commercial grade, 18-in. wide.7.7 Rack, supplied by the oven manufacturer shall have a nominal 4-in. spacing between pan positions, with a minimum of 4-in.between the top pan and the top of the top o
43、f the rack and a minimum of 4-in. between the bottom pan and the floor.F2093 1837.8 Water, supplied to the rack oven shall be 65 6 5F. If outside this range, hot and cold water supplies may be mixed toachieve the required inlet temperature.8. Sampling, Test Units8.1 Rack OvenSelect a representative
44、production model for performance testing.9. Preparation of Apparatus9.1 Install the oven according to the manufacturers instructions in an appropriate space. All sides of the oven shall be aminimum of 6-in. from any side wall, side partition, or other operating appliance. The oven, moisture vent, an
45、d hood assembly,as furnished, shall be vented to the exterior of the testing space, using the manufacturers specified ventilation rate(s). Theassociated heating or cooling system for the space shall be capable of maintaining an ambient temperature of 75 6 5F within thetesting environment (outside th
46、e vertical area of the rack oven) when the combined oven exhaust ventilation system is operating.9.2 Install a thermocouple at the vertical center of the ovens pressure panel in the air outlet, with the sensing tip 1.0 6 0.25-in.away from the vertical plane of the panel to record the oven cavity tem
47、perature. Make certain that the thermocouple sensing tipis not touching the pressure panel or any of its components.9.3 Adjust the air baffles inside the oven cavity to the manufacturers recommended gap settings. Follow the manufacturersrecommendation for fine adjustments.9.4 Connect the rack oven t
48、o a calibrated energy test meter. For gas installations, install a pressure regulator downstream fromthe meter to maintain a constant pressure of gas for all tests. Install instrumentation to record both the pressure and temperatureof the gas supplied to the rack oven and the barometric pressure dur
49、ing each test so that the measured gas flow can be correctedto standard conditions. For electric installations, a voltage regulator may be required during tests if the voltage supply is not within62 .5 % 62.5 % of the manufacturers nameplate voltage.9.5 For a gas rack oven, adjust (during maximum energy input) the gas supply pressure downstream from the appliancespressure regulator to within 62.5 % of the operating manifold pressure specified by the manufacturer. Make adjustments to theappliance following the manufactur
