1、Designation: F3051 14Standard Test Method forPerformance of Cook-and-Hold Ovens1This standard is issued under the fixed designation F3051; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in paren
2、theses 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 andcooking performance of cook-and-hold ovens. The food ser-vice operator can use this evaluation to
3、 select a cook-and-holdoven and understand its energy consumption.1.2 This test method is applicable to gas and electriccook-and-hold ovens.1.3 The cook-and-hold oven can be evaluated with respectto the following (where applicable):1.3.1 Energy input rate (10.2).1.3.2 Preheat energy consumption and
4、time (10.3).1.3.3 Idle energy rate (10.4).1.3.4 Pilot energy rate (if applicable) (10.5).1.3.5 Cooking energy rate, and production capacity (10.7).1.3.6 Holding energy rate, energy utilization factor, andproduct yield (10.7).1.4 The values stated in inch-pound units are to be regardedas standard. Th
5、e SI units given in parentheses are for informa-tion only.1.5 This test method may involve hazardous materials,operations, and equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this standard toestab
6、lish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 ASHRAE Documents:3ASHRAE Handbook
7、 of Fundamentals, “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 1989ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1 cook-and-hold oven, nan appliance with a closedheated cavity designed specifically for lo
8、w-temperaturecooking, followed by a holding period at a specified tempera-ture.3.1.2 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the energy utilization factortests.3.1.3 energy input rate, npeak rate at which a cook-and-hold oven consumes energy (Btu/h or kW).3.1.4
9、 energy utilization factor, nthe ratio of the energyconsumed per pound yield (Wh/lbs) of food product during thecook-and-hold test.3.1.5 holding energy rate, nthe rate of energy consumed(Btu/h or kW) by the cook-and-hold oven while maintainingthe temperature of the cooked food product for a specifie
10、dperiod.3.1.6 idle energy rate (ready-to-cook condition),nthecook-and-hold ovens rate of energy consumption (Btu/h orkW), when empty, required to maintain its cavity temperatureat the specified thermostat set point or to otherwise maintainthe oven in a ready-to-cook condition.3.1.7 oven cavity, ntha
11、t portion of the cook-and-hold ovenin which food products are heated or cooked.3.1.8 pilot energy rate, nrate of energy consumed (Btu/h)by a cook-and-hold ovens continuous pilot (if applicable).3.1.9 preheat energy, namount of energy consumed (Btuor kWh), by the cook-and-hold oven while preheating i
12、ts cavityfrom ambient temperature to the specified thermostat set point1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Jan. 1, 2014. Publishe
13、d September 2014. DOI:10.1520/F3051-14.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from Americ
14、an Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1or while preheating any other componen
15、t of the oven, forexample an integral heat exchanger, to a ready-to-cook condi-tion.3.1.10 preheat time, ntime (min.) required for the cook-and-hold oven cavity to preheat from ambient temperature tothe specified thermostat set point or for the cook-and-hold ovento achieve a ready-to-cook condition.
16、3.1.11 production capacity, nmaximum rate (lb/h) atwhich a cook-and-hold oven can bring the specified foodproduct to a specified “cooked” condition.3.1.12 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summ
17、ary of Test Method4.1 Accuracy of the cook-and-hold oven thermostat ischecked at a setting of 225F. 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 betwee
18、n itsreading and the temperature at the center of the cavity is nomore than 6 5F.4.2 Energy input rate is determined to confirm that thecook-and-hold oven is operating within 5 % of the nameplateenergy input rate. For gas combination ovens, the pilot energyrate and the fan and control energy rates a
19、re also determined.4.3 The time and energy required to preheat the oven fromroom temperature (75 6 5F) to a ready-to-cook condition (forexample, 225 6 5F).4.4 Idle energy rate is determined with the cook-and-holdoven set to maintain a ready-to-cook condition (for example,225 6 5F).4.5 Cooking energy
20、 rate and production capacity are deter-mined during heavy-load conditions using beef round roasts.4.6 Holding energy rate, energy utilization factor, and aver-age product yield are determined immediately following thecooking cycle.5. Significance and Use5.1 The energy input rate test is used to con
21、firm that thecook-and-hold oven is operating properly prior to furthertesting.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe cook-and-hold oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toe
22、stimate energy consumption during non-cooking periods.5.4 Energy utilization factor is a precise indicator of acook-and-hold ovens energy performance while cooking andholding a typical food product under various loading condi-tions. If energy performance information is desired using afood product ot
23、her than the specified test food, the test methodcould be adapted and applied. Energy performance informationallows an end user to better understand the operating charac-teristics of a cook-and-hold oven.5.5 Production capacity information can help an end user tobetter understand the production capa
24、bilities of a cook-and-hold oven as it is used to cook a typical food product and thiscould help in specifying the proper size and quantity ofequipment. If production information is desired using a foodproduct other than the specified test food, the test method couldbe adapted and applied.5.6 Holdin
25、g energy rate may be used to determine the costof holding cooked product in the cook-and-hold oven.5.7 Product yield may be used by the food service operatorto compare relative product output from one cook-and-holdoven to another. Additionally, product shrinkage during hold-ing may be used by the fo
26、od service operator to evaluate thecook-and-hold ovens performance when holding cooked prod-uct.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 atmosphericpressure, to be used
27、 for adjustment of measured natural gasvolume to standard conditions. Shall have a resolution of 0.2in. Hg and an uncertainty of 0.2 in. Hg.6.3 Flow Meter, for measuring total water consumption ofthe appliance (if applicable). The meter shall have a resolutionof 0.01 gal, and an uncertainty of 0.01
28、gal, at flow rate as lowas 0.2 gpm.6.4 Gas Meter, for measuring the gas consumption of acook-and-hold oven, shall be a positive displacement type witha resolution 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
29、is used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3and a maximum uncertainty no greater than 2% ofthe measured value.6.5 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
30、a maximum uncertainty of 1% of the measured value.6.6 Stop Watch, with a 1-sec resolution.6.7 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F, with an uncertainty of 61F.6.8 Thermocouple Probes, Type K stainless-steel sheathedexposed junction with a range from
31、 20 to 400F, with aresolution of 0.2F, and an uncertainty of 0.5F, for measuringoven cavity and food product temperatures.NOTE 1To facilitate monitoring food temperatures, it is recommendedthat only stainless-steel sheathed thermocouple probes be used.6.9 Watt-Hour Meter, for measuring the electrica
32、l energyconsumption of a cook-and-hold oven, shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than1.5% of the measured value for any demand greater than 100W. For any demand less than 100 W, the meter shall have aresolution of at least 10 Wh and a maximum uncertainty nog
33、reater than 10%.F3051 1427. Reagents and Materials7.1 Roast, for the cooking energy efficiency test. Roastsshall be raw, unfrozen, 100% Choice beef top (inside) roundwith a14-inch trim, 12 6 0.25 lb per roast. The raw roasts shallbe stabilized in a refrigerator at 37 6 2F.7.2 Hotel Pan, solid 12 by
34、20 by 212 in. (300 by 500 by 65mm) stainless steel weighing 2.8 6 0.5 lb (1.3 6 0.2 kg).8. Sampling, Test Units8.1 Cook-and-Hold OvenSelect one representative pro-duction model for performance testing.9. Preparation of Apparatus9.1 Install the cook and hold oven according to the manu-facturers instr
35、uctions in an appropriate space. All sides of thehot food holding cabinets shall be a minimum of 3 ft from anyside wall, side partition, or other operating appliance and add2 in. clearance from back wall or manufactures listed require-ment whichever is largest in length. The associated heating orcoo
36、ling system for the space shall be capable of maintaining anambient temperature of 75 6 5F within the testing environ-ment.9.2 Connect the cook-and-hold oven to a calibrated energytest meter. For gas installations, install a pressure regulatordownstream from the meter to maintain a constant pressure
37、 ofgas for all tests. Install instrumentation to record both thepressure and temperature of the gas supplied to the cook-and-hold oven and the barometric pressure during each test so thatthe measured gas flow can be corrected to standard conditions.For electric installations, a voltage regulator may
38、 be requiredduring tests if the voltage supply is not within 6 2.5% of themanufacturers nameplate voltage.9.3 For an electric cook-and-hold oven, confirm (while thecook-and-hold oven elements are energized) that the supplyvoltage is within 6 2.5% of the manufacturers nameplatevoltage. Record the tes
39、t voltage for each test.NOTE 2It is the intent of the testing procedure herein to evaluate theperformance of a cook-and-hold oven at its rated gas pressure or electricvoltage. If an electric unit is rated dual voltage (that is, designed to operateat either 208 or 240 V with no change in components),
40、 the voltage selectedby the manufacturer or tester, or both, shall be reported. If a cook-and-holdoven 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
41、 cook-and-hold oven, adjust (during maximumenergy input) the gas supply pressure downstream from theappliances pressure regulator to within 6 2.5% of the oper-ating manifold pressure specified by the manufacturer. Makeadjustments to the appliance following the manufacturersrecommendations for optimi
42、zing combustion.9.5 If the cook-and-hold oven has manually controlledvents, then adjust the vents to remain 100% open during alltests.10. Procedure10.1 General:10.1.1 For gas appliances, record the following for each testrun: (1) Higher heating value, (2) Standard gas pressure andtemperature used to
43、 correct measured gas volume to standardconditions, (3) Measured gas temperature, (4) Measured gaspressure, (5) Barometric pressure, and (6) Energy input rateduring or immediately prior to test (for example, during thepreheat for that days testing).NOTE 3Using a calorimeter or gas chromatograph in a
44、ccordance withaccepted laboratory procedures is the preferred method for determiningthe higher heating value of gas supplied to the cook-and-hold oven undertest. It is recommended that all testing be performed with gas having ahigher heating value of 1000 to 1075 Btu/ft3.10.1.2 For gas cook-and-hold
45、 ovens, add electric energyconsumption to gas energy for all tests, with the exception ofthe energy input rate test (section 10.3).10.1.3 For electric cook-and-hold ovens, record the follow-ing for each test run: (1) Voltage while elements are energized,and (2) Energy input rate during or immediatel
46、y prior to test(for example, during the preheat for that days testing).10.1.4 For each test run, confirm that the peak input rate iswithin 6 5% of the rated nameplate input. If the difference isgreater than 5%, terminate testing and contact the manufac-turer. The manufacturer may make appropriate ch
47、anges oradjustments to the cook-and-hold oven.10.2 Energy Input Rate and Thermostat Calibration:10.2.1 Install a thermocouple at the geometric center (top tobottom, side to side, and front to back) of the cook-and-holdoven cooking cavity.10.2.2 Set the temperature control to 150F and turn thecook-an
48、d-hold oven on. Record the time and energy consump-tion from the time when the unit is turned on until the timewhen any of the burners or elements first cycle off.10.2.3 Calculate and record the cook-and-hold ovens en-ergy input rate and compare the result to the rated nameplateinput. For gas applia
49、nces, only the burner energy consumptionis used to compare the calculated energy input rate with therated gas input; any electrical energy use shall be calculatedand recorded separately as the fan/control energy rate.10.2.4 Allow the cook-and-hold oven to idle for 60 minafter the burners or elements commence cycling at the thermo-stat set point.10.2.5 After the 60-min idle period, start monitoring theoven cavity temperature, and record the average temperatureover a 15-min period. If this recorded temperature is 150 65F, then the cook-and-
