ASTM F2238-20
(Test Method)Standard Test Method for Performance of Rapid Cook Ovens
Standard Test Method for Performance of Rapid Cook Ovens
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to 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 the rapid cook oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.4 Cooking-energy efficiency is a precise indicator of a rapid cook oven's energy performance while cooking a typical food product. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a rapid cook oven.
5.5 Production capacity information can help an end user to better understand the production capabilities of a rapid cook oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can 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 Preheat 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), and
1.3.5 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 other units of measurement are included in this standard.
1.5 This test method may involve hazardous materials, operations, and equipment. This test method does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this test method to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
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Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F2238 − 20 An American National Standard
Standard Test Method for
1
Performance of Rapid Cook Ovens
This standard is issued under the fixed designation F2238; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2
1.1 This test method evaluates the energy consumption and 2.1 ASTM Standards:
cooking performance of rapid cook ovens. The food service D3588Practice for Calculating Heat Value, Compressibility
operatorcanusethisevaluationtoselectarapidcookovenand Factor, and Relative Density of Gaseous Fuels
3
understand its energy consumption.
2.2 ASHRAE Documents:
2013ASHRAE Handbook of FundamentalsChapter 1, Psy-
1.2 This test method is applicable to gas and electric rapid
chrometrics
cook ovens.
2014ASHRAEHandbook—RefrigerationChapter19,Ther-
1.3 Therapidcookovencanbeevaluatedwithrespecttothe
mal Properties of Foods
following (where applicable):
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
1.3.1 Energy input rate (see 10.2),
3
of Experimental Data
1.3.2 Preheat energy consumption and time (see 10.3),
4
2.3 AOAC Document:
1.3.3 Idle energy rate (see 10.4),
AOAC Procedure 984.25Moisture (Loss of Mass on Dry-
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
ing) in Frozen French Fried Potatoes
1.3.5 Cooking-energy efficiency, cooking energy rate, and
production capacity (see 10.6).
3. Terminology
1.4 The values stated in inch-pound units are to be regarded
3.1 Definitions:
asstandard.Nootherunitsofmeasurementareincludedinthis
3.1.1 cooking-energy effıciency, n—quantity of energy im-
standard.
parted to the specified food product, expressed as a percentage
1.5 This test method may involve hazardous materials,
ofenergyconsumedbytherapidcookovenduringthecooking
operations, and equipment. This test method does not purport
event.
to address all of the safety concerns, if any, associated with its
3.1.2 cooking energy rate, n—average rate of energy con-
use. It is the responsibility of the user of this test method to
sumption (Btu/h or kW) during the cooking-energy efficiency
establish appropriate safety, health, and environmental prac-
test.
tices and determine the applicability of regulatory limitations
3.1.3 energy input rate, n—peak rate at which a rapid cook
prior to use.
oven consumes energy (Btu/h or kW).
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.1.4 idle energy rate, n—the rapid cook oven’s rate of
ization established in the Decision on Principles for the
energy consumption (Btu/h or kW), when empty, required to
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
2
Barriers to Trade (TBT) Committee. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
1
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
3
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved Sept. 1, 2020. Published October 2020. Originally 30329, http://www.ashrae.org.
4
approved in 2003. Last previous edition approved in 2016 as F2238–16. DOI: Available from AOAC International, 2275 Research Blvd., Suite 300,
10.1520/F2238-20. Rockville, MD 20850-3250, http://www.aoac.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2238 − 20
maintain its cavity temperature at the specified thermostat set 5.2 Preheat energy and time can be useful to food service
point or to otherwise maintain the oven in a ready-to-cook operators to manage power demands and to know how quickly
condition. the rapid cook oven can be ready for operation.
3.1.5 oven cavity, n—that portion of the rapid cook oven in
5.3 Idle energy rate and pilot energy rate can be used to
which food products are heated or cooked.
estimate energy consumption during non-cooking periods.
1
3.1.5.1 Discussion—Cavity ≥ 12- ⁄2 in. test product 12 in.
5.4 Cooking-energy efficiency is a precise
...
This document is 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. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2238 − 16 F2238 − 20 An American National Standard
Standard Test Method for
1
Performance of Rapid Cook Ovens
This standard is issued under the fixed designation F2238; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator
can 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 Preheat 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), and
1.3.5 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 other units of measurement are included in this
standard.
1.5 This test method may involve hazardous materials, operations, and equipment. This test method does not purport to address
all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this test method to establish
appropriate safety safety, health, and healthenvironmental practices and determine the applicability of regulatory limitations prior
to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2
2.1 ASTM Standards:
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved March 15, 2016Sept. 1, 2020. Published April 2016October 2020. Originally approved in 2003. Last previous edition approved in 20092016 as
F2238 – 09.F2238 – 16. DOI: 10.1520/F2238-16.10.1520/F2238-20.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2238 − 20
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
3
2.2 ASHRAE Documents:
2013 ASHRAE Handbook of Fundamentals Chapter 1, Psychrometrics
2014 ASHRAE Handbook—Refrigeration Chapter 19, Thermal Properties of Foods
3
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
4
2.3 AOAC Document:
AOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes
3. Terminology
3.1 Definitions:
3.1.1 cooking-energy effıciency, n—quantity of energy imparted to the specified food product, expressed as a percentage of energy
consumed by the rapid cook oven during the cooking event.
3.1.2 cooking energy rate, n—average rate of energy consumption (Btu/h or kW) during the cooking-energy efficiency test.
3.1.3 energy input rate, n—peak rate at which a rapid cook oven consumes energy (Btu/h or kW).
3.1.4 idle energy rate, n—the rapid cook oven’s rate of energy consumption (Btu/h or kW), when empty, required to maintain its
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, n—that portion of the rapid cook oven in which food products are heated or cooked.
3.1.5.1 Discussion—
1
Cavity ≥ 12- ⁄2 in. test product 12 in. diameter nominal pizza. Cavity ≤ 12 in. test product 8 in. diameter pizza product.
3.1.6 pilot energy rate, n—rate of energy consumption (Btu/h) by a rapid cook oven’s continuous pilot (if applicable).
3.1.7 preheat energy, n—amount of energy consumed (Btu or kWh), by the rapid cook oven while preheating its cavity from
ambient temperature to the specified thermostat s
...
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