1、Designation: F3216 16Standard Test Method forPerformance of Retherm Ovens1This standard is issued under the fixed designation F3216; 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 parentheses
2、 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 retherm ovens. The food serviceoperator can use this evaluation to select a reth
3、erm oven andunderstand its energy consumption.1.2 This test method is applicable to gas and electricretherm ovens.1.3 The retherm oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Preheat energy consumption and time (10.3),1.3.3 Idle energy ra
4、te (10.4),1.3.4 Pilot energy rate (if applicable) (10.5), and1.3.5 Cooking Energy Rate, Production Capacity, CookingEnergy Efficiency (10.7).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 test method may i
5、nvolve hazardous materials,operations, and equipment. This test method does not purportto address all of the potential safety problems associated withits use. It is the responsibility of the users of this test method toestablish appropriate safety and health practices and deter-mine the applicabilit
6、y of regulatory limitations prior to its 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 of Refrigeration “Thermal Propertiesof Food,” Chapter 19, Table 3, 2014
7、.3. Terminology3.1 Definitions:3.1.1 cooking energy effciency, nthe ratio of the quantityof energy absorbed by the food product to the quantity ofenergy input to the oven during a cooking energy efficiency testexpressed as a percent.3.1.2 cooking energy rate, nthe average rate of energyconsumption (
8、Btu/h or kW) during the cooking energy effi-ciency tests.3.1.3 energy input rate, nthe peak rate at which a rethermoven consumes energy (Btu/h or kW).3.1.4 idle energy rate (ready-to-cook condition),ntheretherm ovens rate of energy consumption (Btu/h or kW),when empty, required to maintain its cavit
9、y temperature at thespecified thermostat set point or to otherwise maintain the ovenin a ready-to-cook condition.3.1.5 oven cavity, nthe portion of the retherm oven inwhich food products are heated.3.1.6 pilot energy rate, nthe rate of energy consumed(Btu/h) by a retherm ovens continuous pilot (if a
10、pplicable).3.1.7 preheat energy, nthe amount of energy consumed(Btu or kWh), by the retherm oven while preheating its cavityfrom ambient temperature 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
11、di-tion.3.1.8 preheat time, nthe time (min) required for theretherm oven cavity to preheat from ambient temperature to thespecified thermostat set point or for the retherm oven toachieve a ready-to-cook condition.3.1.9 production capacity, nthe maximum rate (lb/h orkg/h) at which a retherm oven can
12、bring the specified foodproduct to a specified “cooked” condition.3.1.10 retherm oven, nan appliance with a closed, heatedcavity, designed specifically for low-temperature reheating.3.1.11 uncertainty, nthe measure of systematic and preci-sion errors in specified instrumentation or measure of repeat
13、-ability of a reported test result.4. Summary of Test Method4.1 Thermostat CalibrationAccuracy of the retherm oventhermostat is checked at a setting of 250F (121C). This is1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of S
14、ubcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2016. Published December 2016. DOI:10.1520/F3216-16.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at Serviceastm.org. For the Annual Book ofASTM standards vo
15、lume information, refer the standards Document Summarypage on the ASTM website.3Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Co
16、nshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade
17、Organization Technical Barriers to Trade (TBT) Committee.1accomplished by comparing the ovens temperature controlsetting with the temperature at the center of the ovens cavity.If necessary, the control is adjusted so that the maximumdifference between its reading and the temperature at the centerof
18、the cavity is no more than 65F (3C).4.2 Energy Input RateThe input rate of the oven isdetermined to check whether the retherm oven is operatingwithin5%ofitsnameplate energy input rate. For gascombination ovens, the pilot energy rate and the fan andcontrol energy rates are also determined.4.3 Preheat
19、 Energy Consumption and TimeThe time andenergy required to preheat the oven from room temperature (756 5F or 24 6 3C) to a ready-to-cook condition (for example,250 6 5F or 121 6 3C).4.4 Idle Energy RateIdle energy rate is determined withthe retherm oven set to maintain a ready-to-cook condition (for
20、example, 250 6 5F or 121 6 3C).4.5 Cooking Energy Effciency and Production CapacityThe cooking energy efficiency and production rate are deter-mined during heavy-load cooking tests.5. Significance and Use5.1 Energy Input RateEnergy input rate is used to confirmthat the retherm oven is operating prop
21、erly prior to furthertesting.5.2 Preheat Energy Consumption and TimePreheat energyand time can be useful to food service operators to managepower demands and to know how quickly the retherm oven canbe ready for operation.5.3 Idle Energy RateIdle energy rate and pilot energy ratecan be used to estima
22、te energy consumption during non-cooking periods.5.4 Production CapacityProduction capacity informationcan help an end user to better understand the productioncapabilities of a retherm oven as it is used to cook a typicalfood product and this could help in specifying the proper sizeand quantity of e
23、quipment. If production information is desiredusing a food product other than the specified test food, the testmethod could be adapted and applied.5.5 Cooking Energy EffciencyThis test provides a mea-sure of the ovens energy efficiency while heavy loads arebeing cooked.6. Apparatus6.1 Analytical Bal
24、ance Scale, for measuring weights up to20 lb (9.1 kg), with a resolution of 0.01 lb (4 g) and anuncertainty of 0.01 lb (4 g).6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured natural gasvolume to standard conditions. Shall have a resolution of0.2 in. Hg
25、 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 (0.03 L), and an uncertainty of 0.01 gal (0.03 L), atflow rate as low as 0.2 gpm (0.76 L/min).6.4 Gas Meter, for measuring the gas con
26、sumption of aretherm oven, shall be a positive displacement type with aresolution of at least 0.01 ft3and a maximum uncertainty nogreater than1%ofthemeasured value for any demand greaterthan 2.2 ft3/h. If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a resolution
27、 of atleast 0.01 ft3and a maximum uncertainty no greater than 2 %of the measured value.6.5 Pressure Gauge, 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 measuredvalue.6.6 Stop Watch, with a 1-s resolu
28、tion.6.7 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F (10 to 38C), with anuncertainty of 61F (0.6C).6.8 Thermocouple Probes, Type K stainless steel-sheathedexposed junction with a range from 20 to 400F (29 to204C), with a resolution of 0.2F (0.1C), and an u
29、ncertaintyof 0.5F (0.3C), for measuring oven cavity and food producttemperatures.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 electrical energyconsumption of a retherm oven, sh
30、all have a resolution of10 Wh or better and a maximum uncertainty no greater than1.5 % of the measured value for any demand greater than100 W. For any demand less than 100 W, the meter shall havea resolution of at least 10 Wh and a maximum uncertainty nogreater than 10 %.7. Reagents and Materials7.1
31、 Mashed Potato Packages, for the cooking energy effi-ciency test, mashed potatoes shall be lightly seasoned, pre-cooked, unfrozen (37 6 3F or 3 6 1C), in sealed packages,and 4 6 0.1 lb (1.8 6 0.05 kg) per package. The mashedpotatoes shall be stabilized in a refrigerator at 37 6 3F (2.8 61.7C).7.2 St
32、eam Pans, for cooking energy efficiency test, pansshall be perforated 12 by 20 by 212 in. (305 by 508 by 64 mm)stainless steel weighing 2.5 6 0.5 lb (1.1 6 0.2 kg).7.3 Baskets, for cooking energy efficiency test, baskets shallbe open-wired 1338 by 2578 by 258 in. (340 by 657 by 67 mm)stainless steel
33、 weighing 3.4 6 0.3 lb (1.5 6 0.1 kg).8. Sampling, Test Units8.1 Retherm OvenSelect one representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the retherm oven according to the manufacturersinstructions in an appropriate space. All sides of the hot foodretherm
34、cabinets shall be a minimum of 3 ft (91 cm) from anyside wall, side partition, or other operating appliance and add2 in. (51 mm) clearance from back wall or manufactures listedrequirement whichever is largest in length. The associatedF3216 162heating or cooling system for the space shall be capable
35、ofmaintaining an ambient temperature of 75 6 5F (24 6 3C)within the testing environment.9.2 Connect the retherm 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 instrumen
36、tation to record both the pressureand temperature of the gas supplied to the retherm oven and thebarometric pressure during each test so that the measured gasflow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply
37、 is not within 62.5 % of the manufacturersnameplate voltage.9.3 For an electric retherm oven, confirm (while the rethermovens heating elements are energized) that the supply voltageis within 62.5 % of the manufacturers nameplate voltage.Record the test voltage for each test.NOTE 2It is the intent of
38、 the testing procedure herein to evaluate theperformance of a retherm oven at its rated gas pressure or electric voltage.If an electric unit is rated dual voltage (in other words, designed to operateat either 240 or 480 V with no change in components), the voltage selectedby the manufacturer or test
39、er, or both, shall be reported. If a retherm ovenis designed to operate at two voltages without a change in the resistanceof the heating elements, the performance of the unit (for example, preheattime) may differ at the two voltages.9.4 For a gas retherm oven, adjust (during maximum energyinput) the
40、 gas supply pressure downstream from the appli-ances pressure regulator to within 62.5 % of the operatingmanifold pressure specified by the manufacturer. Make adjust-ments to the appliance following the manufacturers recom-mendations for optimizing combustion.9.5 If the retherm oven has manually con
41、trolled vents, thenadjust the vents to remain 100 % open during all tests.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 correct measured gas volume to standardconditions, 3) Measure
42、d 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 accordance withaccepted laboratory procedures is the preferred meth
43、od for determiningthe higher heating value of gas supplied to the retherm oven under test. Itis recommended that all testing be performed with gas having a higherheating value of 1000 to 1075 Btu/ft3.10.1.2 For gas retherm ovens, add electric energy consump-tion to gas energy for all tests, with the
44、 exception of the energyinput rate test (10.3).10.1.3 For electric retherm ovens, record the following foreach test run: 1) Voltage while elements are energized, and 2)Energy input rate during or immediately prior to test (forexample, during the preheat for that days testing).10.1.4 For each test ru
45、n, confirm that the peak input rate iswithin 5 % of the rated nameplate input. If the difference isgreater than 5 %, terminate testing and contact the manufac-turer. The manufacturer may make appropriate changes oradjustments to the retherm oven.10.2 Energy Input Rate and Thermostat Calibration:10.2
46、.1 Install a thermocouple at the geometric center (top tobottom, side to side, and front to back) of the retherm ovencooking cavity.10.2.2 Set the temperature control to 250F (121C) andturn the retherm oven on. Record the time and energy con-sumption from the time when the unit is turned on until th
47、etime when any of the burners or elements first cycle off.10.2.3 Calculate and record the retherm ovens energy inputrate and compare the result to the rated nameplate input. Forgas appliances, only the burner energy consumption is used tocompare the calculated energy input rate with the rated gasinp
48、ut; any electrical energy use shall be calculated and re-corded separately as the fan/control energy rate.10.2.4 Allow the retherm oven to idle for 60 min after theburners or elements commence cycling at the thermostat setpoint.10.2.5 After the 60-min idle period, start monitoring theoven cavity tem
49、perature, and record the average temperatureover a 15-min period. If this recorded temperature is 250 6 5F(121 6 3C), then the retherm ovens thermostat is calibrated.10.2.6 If the average temperature is not 250 6 5F (121 63C), adjust the temperature control following the manufactur-ers instructions and repeat 10.2.5 until it is within this range.Record the corrections made to the controls during calibration.10.2.7 In accordance with 11.4, calculate and report theretherm oven energy input rate, fan/control
