ASTM F1965-17
(Test Method)Standard Test Method for Performance of Deck Ovens
Standard Test Method for Performance of Deck Ovens
SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the deck oven is operating properly prior to further testing and to insure that all test results are determined at the same temperature.
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the deck oven can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
5.4 Cooking energy efficiency is a precise indicator of deck oven energy performance while cooking a typical food product under various loading conditions. 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 deck oven.
5.5 Production capacity information can help an end user to better understand the production capabilities of a deck 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 deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric deck ovens.
1.3 The deck oven can be evaluated with respect to the 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 energy rate (10.4),
1.3.4 Pilot energy rate (if applicable) (10.5), or
1.3.5 Cooking energy efficiency and production capacity (10.6).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This standard 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 standard 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.
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Designation: F1965 − 17 An American National Standard
Standard Test Method for
1
Performance of Deck Ovens
This standard is issued under the fixed designation F1965; 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.
3
1. Scope 2.2 ASHRAE Documents:
ASHRAE Handbook of Fundamentals,“Thermal and Re-
1.1 This test method evaluates the energy consumption and
latedPropertiesofFoodandFoodMaterials,”Chapter30,
cooking performance of deck ovens.The food service operator
Table 1, 1989
canusethisevaluationtoselectadeckovenandunderstandits
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
energy consumption.
of Experimental Data
1.2 This test method is applicable to gas and electric deck
4
2.3 Other Document:
ovens.
AOAC Procedure 984.25Moisture (Loss of Mass on Dry-
1.3 The deck oven can be evaluated with respect to the
ing) in Frozen French Fried Potatoes
following (where applicable):
1.3.1 Energy input rate and thermostat calibration (10.2),
3. Terminology
1.3.2 Preheat energy consumption and time (10.3),
3.1 Definitions of Terms Specific to This Standard:
1.3.3 Idle energy rate (10.4),
3.1.1 cooking energy effıciency, n—quantity of energy im-
1.3.4 Pilot energy rate (if applicable) (10.5), or
parted to the specified food product, expressed as a percentage
1.3.5 Cooking energy efficiency and production capacity
of energy consumed by the deck oven during the cooking
(10.6).
event.
1.4 The values stated in inch-pound units are to be regarded
3.1.2 cooking energy rate, n—average rate of energy con-
as standard. The SI units given in parentheses are for informa-
sumption (Btu/h or kW) during the cooking energy efficiency
tion only.
tests. Refers to all loading scenarios (heavy, medium, light).
1.5 This standard does not purport to address all of the
3.1.3 deck oven, n—an appliance that cooks the food prod-
safety concerns, if any, associated with its use. It is the
uct within a heated chamber. The food product can be placed
responsibility of the user of this standard to establish appro-
directlyonthefloorofthechamberduringcookingandenergy
priate safety, health, and environmental practices and deter-
may be delivered to the food product by convective,
mine the applicability of regulatory limitations prior to use.
conductive, or radiant heat transfer. The chamber may be
1.6 This international standard was developed in accor-
heated by gas or electric forced convection, radiants, or quartz
dance with internationally recognized principles on standard-
tubes. Top and bottom heat may be independently controlled.
ization established in the Decision on Principles for the
3.1.4 energy input rate, n—peak rate at which a deck oven
Development of International Standards, Guides and Recom-
consumes energy (Btu/h or kW).
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee. 3.1.5 idle energy rate, n—the deck oven’s rate of energy
consumption (Btu/h or kW), when empty, required to maintain
2. Referenced Documents
its cavity temperature at the specified thermostat set point.
2
2.1 ASTM Standards:
3.1.6 oven cavity, n—that portion of the deck oven in which
A36/A36MSpecification for Carbon Structural Steel
food products are heated or cooked.
3.1.7 pilot energy rate, n—rate of energy consumption
1 (Btu/h or kW) by a deck oven’s continuous pilot (if appli-
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 cable).
Productivity and Energy Protocol.
Current edition approved June 1, 2017. Published October 2017. Originally
approved in 1999. Last previous edition approved in 2010 as F1965–99(2010).
3
DOI: 10.1520/F1965-17. Available from American Society of Heating, Refrigerating, and Air-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 30329.
4
Standards volume information, refer to the standard’s Document Summary page on Available from AOAC International, 481 North Frederick Avenue, Suite 500,
the ASTM website. Gaithersburg, Maryland 20877-2417.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1965 − 17
3.1.8 preheat energy, n—amount of energy consumed (Btu it is used to cook a typical food product and this could help in
or kWh), by the deck oven while preheating its cavity from specifying the proper size a
...
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: F1965 − 99 (Reapproved 2010) F1965 − 17 An American National Standard
Standard Test Method for
1
Performance of Deck Ovens
This standard is issued under the fixed designation F1965; 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 deck ovens. The food service operator can
use this evaluation to select a deck oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric deck ovens.
1.3 The deck oven can be evaluated with respect to the 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 energy rate (10.4),
1.3.4 Pilot energy rate (if applicable) (10.5), or
1.3.5 Cooking energy efficiency and production capacity (10.6).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information
only.
1.5 This standard 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 standard 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:
A36/A36M Specification for Carbon Structural Steel
3
2.2 ASHRAE Documents:
ASHRAE Handbook of Fundamentals, “Thermal and Related Properties of Food and Food Materials,” Chapter 30, Table 1, 1989
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
4
2.3 Other Document:
AOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
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 deck 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 tests.
Refers to all loading scenarios (heavy, medium, light).
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 Sept. 1, 2010June 1, 2017. Published December 2010October 2017. Originally approved in 1999. Last previous edition approved in 20052010
as F1965 – 99 (2010). (Reapproved 2005). DOI: 10.1520/F1965-99R10.10.1520/F1965-17.
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.
3
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
4
Available from AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, Maryland 20877-2417.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1965 − 17
3.1.3 deck oven, n—an appliance that cooks the food product within a heated chamber. The food product can be placed directly
on the floor of the chamber during cooking and energy may be delivered to the food product by convective, conductive, or radiant
heat transfer. The chamber may be heated by gas or electric forced convection, radiants, or quartz tubes. Top and bottom heat may
be independently controlled.
3.1.4 energy input rate, n—peak rate at which a deck oven consumes energy (Btu/h or kW).
3.1.5 idle energy rate, n—the deck oven’s rate of energy consumption (Btu/h or kW), when empty, required to maintain its
cavity temperature at the specified thermostat set point.
3.1.6 oven cavity
...
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