ASTM F3051-2014 Standard Test Method for Performance of Cook-and-Hold Ovens《煮炉和烤箱性能的标准试验方法》.pdf
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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
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