1、Designation: F2238 09F2238 16 An American National StandardStandard Test Method forPerformance of Rapid Cook Ovens1This standard is issued under the fixed designation F2238; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year
2、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.1. Scope1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service ope
3、ratorcan use this evaluation to select a rapid cook oven and understand its energy consumption.1.2 This test method is applicable to gas and electric rapid cook ovens.1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Pr
4、eheat 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, cooking energy rate, and production capacity (see 10.6).1.4 The values stated in inch-pound units are to be regarded as standard. No
5、other units of measurement are included in thisstandard.1.5 This test method may involve hazardous materials, operations, and equipment. This test method does not purport to addressall of the safety concerns, if any, associated with its use. It is the responsibility of the user of this test method t
6、o establishappropriate safety and health practices and determine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels2.2 ASHRAE Documents:32013 ASHR
7、AE Handbook of Fundamentals “Thermal and Related Properties of Food and Food Materials,” Chapter 30, Table1, 1989Chapter 1, Psychrometrics2014 ASHRAE HandbookRefrigeration Chapter 19, Thermal Properties of FoodsASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data32.3 AOAC Documen
8、t:4AOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes3. Terminology3.1 Definitions:3.1.1 cooking-energy effciency, nquantity of energy imparted to the specified food product, expressed as a percentage ofenergy consumed by the rapid cook oven during the cooking ev
9、ent.3.1.2 cooking energy rate, naverage rate of energy consumption (Btu/h or kW) during the cooking-energy efficiency test.3.1.3 energy input rate, npeak rate at which a rapid cook oven consumes energy (Btu/h or kW).1 This test method is under the jurisdiction of ASTM Committee F26 on Food Service E
10、quipment and is the direct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current edition approved Oct. 1, 2009March 15, 2016. Published November 2009April 2016. Originally approved in 2003. Last previous edition approved in 20032009as F2238 03.F2238 09. DOI: 10.1520/F2238-
11、09.10.1520/F2238-16.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service 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 Society of Heat
12、ing, Refrigerating, and Air Conditioning Engineers, Inc., Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE,Atlanta, GA 30329.30329, http:/www.ashrae.org.4 Available from AOAC International, 2275 Research Blvd., Suite 300, Rockville, MD 20850-3250, http:/www.aoac.org.This document is
13、 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 version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropr
14、iate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.4 idle energy rate, nthe rapid cook ovens rate of energy con
15、sumption (Btu/h or kW), when empty, required to maintainits cavity temperature at the specified thermostat set point or to otherwise maintain the oven in a ready-to-cook condition.3.1.5 oven cavity, nthat portion of the rapid cook oven in which food products are heated or cooked.3.1.6 pilot energy r
16、ate, nrate of energy consumption (Btu/h) by a rapid cook ovens continuous pilot (if applicable).3.1.7 preheat energy, namount of energy consumed (Btu or kWh), by the rapid cook oven while preheating its cavity fromambient temperature to the specified thermostat set point or while preheating any othe
17、r component of the oven, for example, anintegral heat exchanger, to a ready-to-cook condition.3.1.8 preheat time, ntime (min.) required for the rapid cook oven cavity to preheat from ambient temperature to the specifiedthermostat set point or for the rapid cook oven to achieve a ready-to-cook condit
18、ion.3.1.9 production capacity, nmaximum rate (lb/h) at which an rapid cook oven can bring the specified food product to aspecified “cooked” condition.3.1.10 production rate, nrate (lb/h) at which a rapid cook oven brings the specified food product to a specified “cooked”condition. Does not necessari
19、ly refer to maximum rate. Production rate varies with the amount of food being cooked.3.1.11 rapid cook oven, na cooking appliance that utilizes one or more heat transfer technologies to cook food product withina chamber and which is capable of cooking the food product significantly faster than is p
20、ossible using solely radiant oven orconvection oven technologies. Heat transfer technologies which may be employed include microwave, quartz halogen and highvelocity or impingement convection, both gas and electric.3.1.12 uncertainty, nmeasure of systematic and precision errors in specified instrume
21、ntation or measure of repeatability of areported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that the rapid cook oven is operating within 5 % of the nameplate energy inputrate. For a gas rapid cook oven, the pilot energy rate and the fan and control energy rat
22、es are also determined.4.2 Preheat energy and time are determined.4.3 Idle energy rate is determined.4.4 Cooking-energy efficiency and production capacity are determined during barreling-run cooking tests using pizza as thefood product.5. Significance and Use5.1 The energy input rate test is used to
23、 confirm that the rapid cook oven is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly therapid cook oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used to
24、 estimate energy consumption during non-cooking periods.5.4 Cooking-energy efficiency is a precise indicator of a rapid cook ovens energy performance while cooking a typical foodproduct. If energy performance information is desired using a food product other than the specified test food, the test me
25、thod couldbe adapted and applied. Energy performance information allows an end user to better understand the operating characteristics ofa rapid cook oven.5.5 Production capacity information can help an end user to better understand the production capabilities of a rapid cook ovenas it is used to co
26、ok a 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 wei
27、ghts up to 20 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 natural gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg and an uncertainty of 0.2 in. Hg.6.3 Canopy E
28、xhaust Hood, 4 ft in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. from the floor and with thecapacity to operate at a nominal exhaust ventilation rate of 300 cfm per linear foot of active hood length. This hood shall extenda minimum of 6 in. past both sides and the front of the co
29、oking appliance and shall not incorporate side curtains or partitions.6.4 Convection Drying Oven, with temperature controlled at 220 6 5F, to be used to determine moisture content of pizza crust,pizza sauce and pizza cheese.6.5 Gas Meter, for measuring the gas consumption of a rapid cook oven, shall
30、 be a positive displacement type with a resolutionof at least 0.01 ft3 and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than 2.2 ft3/h.F2238 162If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.
31、01 ft3 and a maximumuncertainty 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 the measured value.6.7 Stop Watch, with a 1-s resolution.6.8 Tem
32、perature Sensor, for measuring natural gas temperature 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 anuncertainty of 61F.6.10 Thermocouple Probe, Type T or Type K, micro
33、 needle, product probe with a response time from ambient to 200F of lessthan 20 s, and an uncertainty of 61F.6.11 Watt-Hour Meter, for measuring the electrical energy consumption of a rapid cook oven, shall have a resolution of at least10 Wh and a maximum uncertainty no greater than 1.5 % of the mea
34、sured 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 %.7. Reagents and Materials7.1 Pizza CrustShall be a nominal 11.5 6 0.5 in. diameter, prebaked or parbaked (self-rising) crus
35、t, enriched flour (wheatflour, malted barley flour, niacin, reduced iron, thiamine mononitrated riboflavin, rolic acid). Refrigerate to 38 6 2F.7.2 Pizza Crust Sauceshall be a 12 in. diameter, prebaked or parbaked crust, weighing 0.9 6 0.2 lb and having a Shall be asimple, tomato based sauce with to
36、matoes, water, tomato paste. A moisture content of 3690 6 3 % 2 % by weight, based on agravimetric moisture analysis. Refrigerate to 3938 6 1F.2F.FIG. 1 Pizza ScreenF2238 1637.2 Pizza Sauce shall be a simple, tomato based sauce with a moisture content of 90 6 2 % by weight, based on a gravimetricmoi
37、sture analysis. Refrigerate to 39 6 1F.7.3 Pizza Cheese CheeseshallShall be a part skim, low moisture, shredded mozzarella cheese with a moisture content of 506 2 % by weight, based on a gravimetric moisture analysis. Refrigerate to 39 6 1F.cheese, parmesan cheese (pasteurized culturedpart-skim milk
38、, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), white cheddar cheese(pasteurized milk, cheese cultures, salt, enzymes). Refrigerate to 38 6 2F.7.4 Pizza PizzashallShall be comprised of a pizza crust, pizza sauce and pizza cheese according to the following: unif
39、ormlyspread 0.25 lb 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 0.375lb of pizza cheese.sauce, and pizza cheese. Each uncooked pizza should have a weight of 1.7 6 0.1 lb. Moisture content of theuncooked pizza shall be 48 6 3 % by w
40、eight, based on a gravimetric analysis.57.5 Pizza ScreenShall be a 12 in. diameter, aluminum pizza screen. Refrigerate to 38 6 2F. (See Fig. 1.)7.6 Gravimetric moisture analysis shall be performed as follows: Toto determine moisture content, place a 1 lb thawed,refrigerated 38 6 2F pizza sample of t
41、he test food on a dry, aluminum sheet pan and place the pan in a convection drying ovenat a temperature of 220 6 5F (104 6 15C) for a period of 24 h. Weigh the sample before it is placed in the oven and after itis removed and determine the percent moisture content based on the percent weight loss of
42、 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 sample on top of baking paper in order to protect the sheet pan andsimplify
43、 clean-up.cleanup. Typically moisture loss of 47 6 1 %.NOTE 1The moisture content of pizza crust, pizza sauce, and pizza cheese can be determined by a qualified chemistry lab using theAOAC Procedure984.25.NOTE 1The moisture content of pizza crust, pizza sauce, and pizza cheese can be determined by a
44、 qualified chemistry lab using theAOAC procedure984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes.8. Sampling and Test Units8.1 Rapid Cook OvenSelect a representative production model for performance testing.9. Preparation of Apparatus9.1 Install the appliance in a properly ve
45、ntilated area in accordance with the manufacturers instructions. The associated heatingor cooling system shall be capable of maintaining an ambient temperature of 75 6 5F within the testing environment.NOTE 2The ambient temperature requirements are designed to simulate real world kitchen temperature
46、s and are meant to provide a reasonableguideline for the temperature requirements during testing. If a facility is not able to maintain the required temperatures, then it is reasonable to expectthat the application of the procedure may deviate from the specified requirements (if it cannot be avoided
47、) as long as those deviations are noted on theResults Reporting Sheets.9.2 Connect the rapid cook 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 all tests. Install instrumentation to reco
48、rd both the pressure andtemperature of the gas supplied to the rapid cook oven and the barometric pressure during each test so that the measured gas flowcan be corrected to standard conditions. For electric installations, a voltage regulator may be required during tests if the voltagesupply is not w
49、ithin 62.5 % of the manufacturers nameplate voltage.9.3 For an electric rapid cook oven, confirm (while the rapid cook oven elements 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 3It is the intent of the testing procedure herein to evaluate the performance of a rapid cook oven at its rated gas pressure or electric voltage.If an electric unit is rated dual voltage (that is, designed to operate at either 240 or 480 V with n
