1、Designation: F 2238 03An American National StandardStandard Test Method forPerformance of Rapid Cook Ovens1This standard is issued under the fixed designation F 2238; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last
2、 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 rapid cook ovens. The food serviceoperator ca
3、n use this evaluation to select a rapid cook oven andunderstand its energy consumption.1.2 This test method is applicable to gas and electric rapidcook ovens.1.3 The rapid cook oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Preheat ener
4、gy 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, cooking-load energy effi-ciency and production capacity (see 10.6).1.4 The values stated in inch-pound units are to be regardedas standard. The
5、 SI units given in parentheses are for informa-tion only.1.5 This test method may involve hazardous materials,operations, and equipment. This test method does not purportto address all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this test method to
6、establish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels22.2 ASHRAE Documents:ASHRAE H
7、andbook of Fundamentals “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 19893ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data33. Terminology3.1 Definitions:3.1.1 cooking energy effciency, nquantity of energy im-parted to the specified food pro
8、duct, expressed as a percentageof energy consumed by the rapid cook oven during the cookingevent.3.1.2 cooking 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 cooking-load energy e
9、ffciency, nquantity of energyimparted to the specified food product and the pot, pan, tray, ordish containing the food product, expressed as a percentage ofenergy consumed by the rapid cook oven during the cookingevent.3.1.4 energy input rate, npeak rate at which a rapid cookoven consumes energy (Bt
10、u/h or kW).3.1.5 idle energy rate, nthe rapid cook ovens rate ofenergy consumption (Btu/h or kW), when empty, required tomaintain its cavity temperature at the specified thermostat setpoint or to otherwise maintain the oven in a ready-to-cookcondition.3.1.6 oven cavity, nthat portion of the rapid co
11、ok oven inwhich food products are heated or cooked.3.1.7 pilot energy rate, nrate of energy consumption(Btu/h) by a rapid cook ovens continuous pilot (if applicable).3.1.8 preheat energy, namount of energy consumed (Btuor kWh), by the rapid cook oven while preheating its cavityfrom ambient temperatu
12、re to the specified thermostat set pointor while preheating any other component of the oven, forexample, an integral heat exchanger, to a ready-to-cook con-dition.3.1.9 preheat time, ntime (min.) required for the rapidcook oven cavity to preheat from ambient temperature to thespecified thermostat se
13、t point or for the rapid cook oven toachieve a ready-to-cook condition.3.1.10 production capacity, nmaximum rate (lb/h) atwhich an rapid cook oven can bring the specified food productto a specified “cooked” condition.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Eq
14、uipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 10, 2003. Published April 2003.2Annual Book of ASTM Standards, Vol 05.063Available from American Society of Heating, Refrigerating and Air Condition-ing Engineers, Inc.,
15、1791 Tullie Circle, NE, Atlanta, GA 30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.11 production rate, nrate (lb/h) at which a rapid cookoven brings the specified food product to a specified “cooked”condition. Does not nec
16、essarily refer to maximum rate. Pro-duction rate varies with the amount of food being cooked.3.1.12 rapid cook oven, na cooking appliance that utilizesone or more heat transfer technologies to cook food productwithin a chamber and which is capable of cooking the foodproduct significantly faster than
17、 is possible using solely radiantoven or convection oven technologies. Heat transfer technolo-gies which may be employed include microwave, quartzhalogen and high velocity or impingement convection, bothgas and electric.3.1.13 uncertainty, nmeasure of systematic and precisionerrors in specified inst
18、rumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that the rapidcook oven is operating within 5 % of the nameplate energyinput rate. For a gas rapid cook oven, the pilot energy rate andthe fan and control energy r
19、ates are also determined.4.2 Preheat energy and time are determined.4.3 Idle energy rate is determined.4.4 Cooking energy efficiency, cooking-load energy effi-ciency and production rate are determined during single-runand barreling-run cooking tests using pizza and chicken breastsas food products.5.
20、 Significance and Use5.1 The energy input rate test is used to confirm that therapid cook oven is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe rapid cook oven can be ready for operati
21、on.5.3 Idle energy rate and pilot energy rate can be used toestimate energy consumption during non-cooking periods.5.4 Cooking energy efficiency is a precise indicator of arapid cook ovens energy performance while cooking a typicalfood product under various loading conditions. If energyperformance i
22、nformation is desired using a food product otherthan the specified test food, the test method could be adaptedand applied. Energy performance information allows an enduser to better understand the operating characteristics of a rapidcook oven.5.5 Production capacity information can help an end user
23、tobetter understand the production capabilities of a rapid cookoven as it is used to cook a typical food product and this couldhelp in specifying the proper size and quantity of equipment. Ifproduction information is desired using a food product otherthan the specified test food, the test method cou
24、ld be adaptedand applied.6. Apparatus6.1 Analytical Balance Scale, for measuring weights 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.
25、 Shall have a resolution of 0.2 in. Hg andan uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust 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.
26、 This hood shallextend a minimum of 6 in. past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions.6.4 Convection Drying Oven, with temperature controlled at220 6 5F, to be used to determine moisture content of pizzacrust, pizza sauce and pizza chees
27、e.6.5 Gas Meter, for measuring the gas consumption of arapid cook oven, 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 is used for measuring the gasconsum
28、ed by the pilot lights, it shall have a resolution of atleast 0.01 ft3and a maximum uncertainty no greater than 2 %of the measured value.6.6 Pressure Gage, for monitoring natural gas pressure.Shall have a range of zero to 10 in. H2O, a resolution of 0.5 in.H2O, and a maximum uncertainty of 1 % of th
29、e measuredvalue.6.7 Stop Watch, with a 1-s resolution.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range of 50 to 100F with an uncertainty of 6 1F.6.9 Thermocouple, industry-standard, insulated, 24 gage,type T or Type K thermocouple wire, welded and calibrated,with an uncert
30、ainty of 61F.6.10 Thermocouple Probe, Type T or Type K, micro needle,product probe with a response time from ambient to 200F ofless than 20 s, and an uncertainty of 61F.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a rapid cook oven, shall have a resolution of atleast 10 Wh
31、 and a maximum uncertainty no greater than 1.5 %of the measured value for any demand greater than 100 W. Forany demand less than 100 W, the meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials7.1 Chicken Breasts shall be nominal 5 oz
32、frozen, boneless,skinless, butterfly cut, chicken breasts (whole meat, not fabri-cated). When thawed and drained, each chicken breast shallweigh 4.8 6 0.2 oz.7.2 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 weigh
33、t, based on a gravimetricmoisture analysis. Refrigerate to 39 6 1F.7.3 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.7.4 Pizza Cheese shall be a part skim, low moisture, shred-ded mozzar
34、ella cheese with a moisture content of 50 6 2%byweight, based on a gravimetric moisture analysis. Refrigerateto 39 6 1F.7.5 Pizza shall be comprised of a pizza crust, pizza sauceand pizza cheese according to the following: uniformly spreadF22380320.25 lb of pizza sauce on top of a pizza crust to wit
35、hin 0.5 in.of the edge of the crust and cover the pizza sauce with 0.375 lbof pizza cheese.7.6 Gravimetric moisture analysis shall be performed asfollows: To determine moisture content, placea1lbsample ofthe test food on a dry, aluminum sheet pan and place the pan ina convection drying oven at a tem
36、perature of 220 6 5F for aperiod of 24 h. Weigh the sample before it is placed in the ovenand after it is removed and determine the percent moisturecontent based on the percent weight loss of the sample. Thesample must be thoroughly chopped (18 in. or smaller squares)and spread evenly over the surfa
37、ce of the sheet pan in order forall of the moisture to evaporate during drying and it ispermissible to spread the sample on top of baking paper inorder to protect the sheet pan and simplify clean-up.NOTE 1The moisture content of pizza crust, pizza sauce, and pizzacheese can be determined by a qualif
38、ied chemistry lab using the AOACprocedure 984.25 Moisture (Loss of Mass on Drying) in Frozen FrenchFried Potatoes.8. Sampling and Test Units8.1 Rapid Cook OvenSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appliance in a properly ventilated
39、 area inaccordance with the manufacturers instructions. The associ-ated heating or cooling system shall be capable of maintainingan ambient temperature of 75 6 5F within the testingenvironment.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temperatures and ar
40、e meant 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
41、as those deviations are notedon the Results Reporting Sheets.9.2 Connect the rapid cook oven to a calibrated energy testmeter. For gas installations, install a pressure regulator down-stream from the meter to maintain a constant pressure of gasfor all tests. Install instrumentation to record both th
42、e pressureand temperature of the gas supplied to the rapid cook oven andthe barometric pressure during each test so that the measuredgas flow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is not within 62.5 %
43、 of the manufacturersnameplate voltage.9.3 For an electric rapid cook oven, confirm (while the rapidcook oven elements are energized) that the supply voltage iswithin 62.5 % of the operating voltage specified by themanufacturer. Record the test voltage for each test.NOTE 3It is the intent of the tes
44、ting procedure herein to evaluate theperformance of a rapid cook oven at its rated gas pressure or electricvoltage. If an electric unit is rated dual voltage (that is, designed to operateat either 240 or 480 V with no change in components), the voltage selectedby the manufacturer or tester, or both,
45、 shall be reported. If a rapid cookoven is designed to operate at two voltages without a change in theresistance of the heating elements, the performance of the unit (forexample, preheat time) may differ at the two voltages.9.4 For a gas rapid cook oven, adjust (during maximumenergy input) the gas s
46、upply pressure downstream from theappliances pressure regulator to within 6 2.5 % of theoperating manifold pressure specified by the manufacturer.Make adjustments to the appliance following the manufactur-ers recommendations for optimizing combustion.10. Procedure10.1 General:10.1.1 For gas applianc
47、es, record the following for each testrun:10.1.1.1 Higher heating value,10.1.1.2 Standard gas pressure and temperature used tocorrect 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 rat
48、e during or immediately prior totest (for example, during the preheat for that days testing).NOTE 4Using a calorimeter or gas chromatograph in accordance withaccepted laboratory procedures is the preferred method for determiningthe higher heating value of gas supplied to the rapid cook oven under te
49、st.It is recommended that all testing be performed with gas having a higherheating value of 1000 to 1075 Btu/ft3.10.1.2 For gas rapid cook ovens, add electric energy con-sumption to gas energy for all tests, with the exception of theenergy input rate test (see 10.3).10.1.3 For electric rapid cook ovens, record the followingfor each test run:10.1.3.1 Voltage while elements are energized, and10.1.3.2 Energy input rate during or immediately prior totest (for example, during the preheat for that days testing).10.1.4 For each test run, confirm that the pe
