1、Designation: F2861 10Standard Test Method forEnhanced Performance of Combination Oven in VariousModes1This standard is issued under the fixed designation F2861; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revis
2、ion. 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 the evaluation of the energy andwater consumption and the cooking performance of combina-tion ovens that
3、 can be operated in convection, steam andcombination modes. The test method is also applicable toconvection ovens with limited moisture injection. The resultsof this test method can be used to evaluate a combination ovenand understand its energy consumption.1.2 This test method is applicable to gas
4、and electriccombination ovens that can be operated in convection, steamand combination modes.1.3 The combination oven can be evaluated with respect tothe following (where applicable):1.3.1 Energy input rate and thermostat calibration (10.2).1.3.2 Preheat energy consumption and time (10.3).1.3.3 Idle
5、 energy rate in convection, steam and combinationmodes (10.4).1.3.4 Pilot energy rate (if applicable) (10.5).1.3.5 Cooking-energy efficiency, cooking energy rate, pro-duction capacity, water consumption and condensate tempera-ture in steam mode (10.6).1.3.6 Cooking-energy efficiency, cooking energy
6、rate, andproduction capacity in convection mode (10.7).1.3.7 Cooking uniformity in combination mode (10.8).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa-tion only.1.5 This standard does not purport to address all of thesafe
7、ty 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 use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating H
8、eat Value, CompressibilityFactor, and Relative Density of Gaseous FuelsF1484 Test Methods for Performance of Steam CookersF1495 Specification for Combination Oven Electric or GasFiredF1496 Test Method for Performance of Convection OvensF1639 Test Method for Performance of Combination Ovens2.2 ASHRAE
9、 Documents:3ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental DataASHRAE Guideline 2-1986 (RA90) Thermal and RelatedProperties of Food and Food Materials3. Terminology3.1 Definitions:3.1.1 combination mode, nfor the purposes of this testmethod, combination mode is defined as moist h
10、eat at 350F(177C) with the humidity and fan set to operate at theirmaximum settings.3.1.2 combination oven, ndevice that combines the func-tion of hot air convection (oven mode), saturated and super-heated steam heating (steam mode), and combinationconvection/steam mode for moist heating, to perform
11、 steaming,baking, roasting, rethermalizing, and proofing of various foodproducts. In general, the term combination oven is used todescribe this type of equipment, which is self contained. Thecombination oven is also referred to as a combination oven/steamer, combi or combo.3.1.3 condensate, nmixture
12、 of condensed steam and cool-ing water, exiting the combination oven and directed to a drain.3.1.4 convection mode, nfor the purposes of this testmethod, convection mode is defined as dry heat only at 350F(177C) with the fan set to operate at the maximum setting.1This test method is under the jurisd
13、iction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Sept. 1, 2010. Published December 2010. DOI:10.1520/F2861-10.2For referenced ASTM standards, visit the ASTM website, www.astm.org,
14、 orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3See the ASHRAE Handbook of Fundamentals, available from the AmericanSociety of Heating, Refrigeration, andAir Conditioning Engine
15、ers, Inc., 1791 TullieCircle, NE, Atlanta, GA 30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.5 cooking-energy effciency, nquantity of energy im-parted to the specified food product, expressed as a percentageof energy consu
16、med by the combination oven during thecooking event.3.1.6 cooking energy rate, naverage rate of energy con-sumption (Btu/h (kJ/h) or kW) during the cooking-energyefficiency tests.3.1.7 energy input rate, npeak rate at which a combina-tion oven consumes energy (Btu/h (kJ/h) or kW).3.1.8 idle energy r
17、ate, ncombination ovens rate of en-ergy consumption (Btu/h (kJ/h) or kW), when empty, requiredto maintain its cavity temperature at the specified thermostatset point.3.1.9 oven cavity, nthat portion of the combination ovenin which food products are heated or cooked.3.1.10 pilot energy rate, nrate of
18、 energy consumption(Btu/h (kJ/h) by a combination ovens continuous pilot (ifapplicable).3.1.11 preheat energy, namount of energy consumed (Btu(kJ) or kWh), by the combination oven while preheating itscavity from ambient temperature to the specified thermostat setpoint.3.1.12 preheat time, ntime (in
19、min) required for thecombination oven cavity to preheat from ambient temperatureto the specified thermostat set point.3.1.13 production capacity, nmaximum rate (lb/h (kg/h)at which a combination oven can bring the specified foodproduct to a specified “cooked” condition. May also be referredto as thr
20、oughput.3.1.14 production rate, nrate (lb/h (kg/h) at which acombination oven brings the specified food product to aspecified “cooked” condition. Does not necessarily refer tomaximum rate. Production rate varies with the amount of foodbeing cooked.3.1.15 steam mode, nfor the purposes of this test me
21、thod,steam mode is defined as the maximum humidity setting at212F.3.1.16 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 combination oven thermostat ischecked at a s
22、etting of 350F (177C). This is accomplished bycomparing the ovens temperature control setting with thetemperature at the center of the ovens cavity. If necessary, thecontrol is adjusted so that the maximum difference between itsreading and the temperature at the center of the cavity is nomore than 6
23、5F (62.8C).4.2 Energy input rate is determined to confirm that thecombination oven is operating within 5 % of the nameplateenergy input rate. For gas combination ovens, the pilot energyrate and the fan and control energy rates are also determined.4.3 The time and energy required to preheat the oven
24、fromroom temperature (75 6 5F (24 6 3C) to a ready-to-cookstate (350F (177C), maximum humidity, if adjustable) isdetermined.4.4 Idle energy rate is determined with the combinationoven set to maintain a ready-to-cook state without cooking inthree operating modescombi mode (350 6 5F(177 6 2.8C), maxim
25、um humidity, if adjustable), convectionmode (350 6 5F (177 6 2.8C) and steam mode (212 6 2F,maximum humidity, if adjustable).4.5 Cooking-energy efficiency, cooking energy rate andproduction rate are determined in steam mode and convectionmode while cooking potatoes.4.6 Water consumption (gal/h (L/h)
26、 is monitored duringidle conditions in steam mode, combi mode and convectionmode and while cooking potatoes in steam mode to character-ize the rate of water usage.4.7 Condensate temperature is monitored to characterize thecombination ovens average and maximum drain temperature.4.8 The uniformity of
27、heating within the combis compart-ment is determined and reported based on the average tem-perature on each pan during ice load cooking tests (pans of icesimulating pans of frozen food).5. Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the combi
28、nation oven is operating properlyprior to further testing and to ensure 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 combination oven can be ready for operation.5.3 Id
29、le 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 ofcombination oven energy performance under various operatingconditions. This information enables the food service operatorto consider energy
30、 performance when selecting a combinationoven.5.5 Production capacity can be used by food service opera-tors to choose a combination oven that matches their foodoutput requirements.5.6 Water consumption characterization is useful for esti-mating water and sewage costs associated with combinationoven
31、 operation.5.7 Condensate temperature measurement is useful to verifythat the condensate temperature does not violate applicablebuilding codes.5.8 Cooking uniformity provides information regarding thecombis ability to cook food at the same rate throughout thecombis compartment.6. Apparatus6.1 Analyt
32、ical Balance Scale, for measuring weights up to20 lb (9.0 kg), with a resolution of 0.01 lb (0.005 kg) and anuncertainty of 0.01 lb (0.005 kg).6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured natural gas volumeto standard conditions, having a resolut
33、ion of 0.2 in. Hg (670Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.3 Canopy Exhaust Hood, 4-ft (1.2-m) in depth, wall-mounted with the lower edge of the hood 72 in. (2.0 m) fromthe floor and with the capacity to operate at a nominal exhaustventilation rate of 300 cfm per linear foot (360 L/s per
34、linearmeter) of active hood length. This hood shall extend aF2861 102minimum of 6 in. (150 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions.6.4 Flowmeter, for measuring total water consumption ofthe appliance, having a resolution of 0.01
35、gal (40 mL) and anuncertainty of 0.01 gal (40 mL) at a flow rate as low as 0.2 gpm(13 mL/s).6.5 Gas Meter, for measuring the gas consumption of acombination oven, shall be a positive displacement type with aresolution of at least 0.01 ft3(0.0003 m3) and a maximumuncertainty no greater than 1 % of th
36、e measured value for anydemand greater than 2.2 ft3/h (0.06 m3/h). If the meter is usedfor measuring the gas consumed by the pilot lights, it shallhave a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 2 % of the measuredvalue.6.6 Pressure Gage, for monitoring nat
37、ural gas pressure,having a range from 0 to 15 in. H2O (0 to 3.7 kPa), a resolutionof 0.5 in. H2O (125 Pa), and a maximum uncertainty of 1 % ofthe measured value.6.7 Stopwatch, with a 1-s resolution.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F (10 to 40C
38、), with anuncertainty of 61F (0.3C).6.9 Thermocouple Probes, with a range from 0 to 450F(18 to 232C), with a resolution of 0.2F (0.1C), and anuncertainty of 0.5F (0.3C), for measuring temperature of thecombination oven cavity, food product, water entering thecombi oven and condensate water.6.10 Watt
39、-hour Meter, for measuring the electrical energyconsumption of a combination oven, having a resolution of atleast 10 Wh 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
40、10 Wh and a maximum uncertainty no greater than10 %.6.11 Hotel Pans, for ice loads, solid 12 by 20 by 212-in.(300 by 500 by 65-mm) stainless steel, weighing 2.8 6 0.2 lb(1.3 6 0.1 kg), with a temperature sensor located in the centerof each pan58 in. (16 mm) from the bottom. A convenientmethod is to
41、have Type T thermocouple probes with astainless-steel protective sheath fabricated in the shape shownin Fig. 1. The sensing point is exposed and isolated thermallyfrom the stainless-steel sheath. The probe is strapped to the panusing steel shim stock welded to the pan using a strain gagewelder. The
42、thermocouple lead TFE-fluorocarbon sheath isminimum thickness (TFE-fluorocarbon wrap rather than ex-truded TFE-fluorocarbon) to minimize the escape of steamwhere the thermocouple exits the cooking compartment. Thelead is long enough to allow connection to the monitoringdevice while the ice loads are
43、 in the freezer, while they arebeing weighed, and while they are in the oven.7. Reagents and Materials7.1 Water, incoming water to the appliance shall have amaximum hardness of three grains per gallon and shall bewithin 70 6 5F (21 6 3C). If the testers water supply doesnot meet the specification, a
44、 water softener or tempering kit orboth may be required.7.2 Red Potatoes, for the steam mode efficiency tests shallbe fresh, whole, US No. 1, Size B, red potatoes. The averageweight of the potatoes shall be 0.16 6 0.02 lb (73 6 9 g).NOTE 1Red potatoes are sold in three sizes: A, B, and C. This testu
45、ses Size B.7.3 Russet Potatoes, for the convection mode efficiencytests shall be fresh, whole, prewashed, U.S. No. 1 Russets. Sizeshall be 100 count. The average weight of the potatoes shall be0.48 6 0.02 lb (218 6 91 g).7.4 Steam Pans, for the steam performance tests shall beperforated 12 by 20 by
46、212 in. (325 by 530 by 65 mm) stainlesssteel weighing 2.5 6 0.5 lb (1.1 6 0.2 kg).FIG. 1 Hotel Pan with Thermocouple Probe for Ice LoadsF2861 1037.5 Shallow Steam Pans, for the convection performancetests shall be perforated 12 by 20 by 1 in. (325 by 530 by 25mm) stainless steel weighing 2.1 6 0.5 l
47、b (0.95 6 0.2 kg).8. Sampling and Test Units8.1 Combination OvenSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions under a canopy exhaust hood. Position the combi-nation oven so that a minimu
48、m of 6 in. is maintained betweenthe edge of the hood and the vertical plane of the front andsides of the appliance. In addition, both sides of the combina-tion oven shall be a minimum of 3 ft (1.1 m) from any sidewall, side partition, or other operating appliance. The exhaustventilation rate shall b
49、e 300 cfm per linear foot (360 L/s perlinear meter) of hood length. The associated heating or coolingsystem shall be capable of maintaining an ambient temperatureof 75 6 5F (24 6 3C) within the testing environment whenthe exhaust ventilation system is operating.9.2 Connect the combination oven to a calibrated energytest meter. For gas installations, install a pressure regulatordownstream from the meter to maintain a constant pressure ofgas for all tests. Install instrumentation to record both thepressure and t
