ASTM F1787-98(2020)

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: F1787 − 98 (Reapproved 2020) An American National Standard
Standard Test Method for
Performance of Rotisserie Ovens
This standard is issued under the fixed designation F1787; 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 ANSI Document:
1.1 This test method evaluates the energy consumption and
ANSI Standard Z83.11American National Standard for Gas
cooking performance of rotisserie ovens. The food service
Food Service Equipment
operator can use this evaluation to select a rotisserie oven and
2.2 ASHRAE Document:
understand its energy performance.
ASHRAE Guideline 2—1986(RA90) EngineeringAnalysis
1.2 This test method is applicable to thermostatically-
of Experimental Data
controlled gas and electric rotisserie ovens designed for batch
3. Terminology
cooking.
3.1 Definitions:
1.3 The rotisserie oven can be evaluated with respect to the
3.1.1 cooking cavity, n—that portion of the appliance in
following (where applicable):
which food products are heated or cooked.
1.3.1 Energy input rate (10.2),
3.1.2 cooking energy, n—energy consumed by the rotisserie
1.3.2 Preheat energy and time (10.4),
oven as it is used to cook whole chickens under heavy- and
1.3.3 Idle energy rate (10.5),
light-load conditions.
1.3.4 Pilot energy rate, if applicable (10.6),
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3.5 Cooking energy efficiency and production capacity
parted to the chickens and appropriate spits, expressed as a
(10.9), and percentage of energy consumed by the rotisserie oven during
the cooking event.
1.3.6 Holding energy rate and product shrinkage (optional,
10.10),
3.1.4 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the cooking energy efficiency
1.4 The values stated in inch-pound units are to be regarded
tests.
as standard. The values given in parentheses are mathematical
3.1.5 cook time, n—time required to cook thawed (38 to
conversions to SI units that are provided for information only
40°F) whole chickens as specified in 7.4 to an average
and are not considered standard.
temperature of 195°F during a cooking energy efficiency test.
1.5 This standard does not purport to address all of the
3.1.6 energy input rate, n—peak rate at which a rotisserie
safety concerns, if any, associated with its use. It is the
oven consumes energy (Btu/h or kW), typically reflected
responsibility of the user of this standard to establish appro-
during preheat.
priate safety, health, and environmental practices and deter-
3.1.7 idle energy rate, n—the rate of energy consumed
mine the applicability of regulatory limitations prior to use.
(Btu/h or kW) by the rotisserie oven while “holding” or
1.6 This international standard was developed in accor-
“idling” the cooking cavity at the thermostat set point.
dance with internationally recognized principles on standard-
3.1.8 holding energy rate, n—the rate of energy consumed
ization established in the Decision on Principles for the
(Btu/h or kW) by the rotisserie oven while keeping cooked
Development of International Standards, Guides and Recom-
product warm for display or merchandising purposes.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
3.1.9 pilot energy rate, n—average rate of energy consump-
tion (Btu/h) by a rotisserie oven’s continuous pilot (if appli-
cable).
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 Available from the International Approval Services, Inc., 8501 E. Pleasant
Productivity and Energy Protocol. Valley Road, Cleveland, OH 44131.
Current edition approved July 1, 2020. Published August 2020. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1997. Last previous edition approved in 2015 as F1787–98 (2015). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F1787-98R20. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1787 − 98 (2020)
3.1.10 preheat energy, n—amount of energy consumed by 5.2 Preheat energy and time can be useful to food service
the rotisserie oven while preheating the cooking cavity from operatorstomanageenergydemandsandtoknowhowquickly
ambient room temperature (75 6 5°F) to a calibrated 350°F. the rotisserie oven can be ready for operation.
3.1.11 preheat rate, n—average rate (°F/min) at which the
5.3 Idle energy rate and pilot energy rate can be used by the
rotisserie oven’s cooking cavity is heated from ambient tem-
food service operator to estimate energy consumption during
perature (75 6 5°F) to 350°F.
non-cooking periods.
3.1.12 preheattime,n—timerequiredfortherotisserieoven
5.4 Cooking energy efficiency is a precise indicator of
to preheat from ambient room temperature (75 6 5°F) to
rotisserie oven energy performance under various loading
350°F.
conditions. This information enables the food service operator
3.1.13 production capacity, n—maximum rate (lb/h) at to consider energy performance when selecting a rotisserie
oven.
which the rotisserie oven can bring thawed (38 to 40°F) whole
chickensasspecifiedin7.4toanaveragetemperatureof195°F.
5.5 Production capacity is used by food service operators to
3.1.14 production rate, n—rate (lb/h) at which the rotisserie
choosearotisserieoventhatmatchestheirfoodoutputrequire-
ovenbringsthawed(38to40°F)wholechickensasspecifiedin
ments.
7.4 to an average temperature of 195°F. Does not necessarily
5.6 Holding energy rate may be used to determine the cost
refer to maximum rate. Production rate varies with the amount
of holding cooked product in the rotisserie oven.
of food being cooked.
5.7 Product yield may be used by the food service operator
3.1.15 product shrinkage, n—the reduction in net chicken
to compare relative product output from one rotisserie oven to
weight (%) which occurs during holding.
another.Additionally,productshrinkageduringholdingmaybe
3.1.16 rotisserie oven, n—an appliance with a closed cavity
used by the food service operator to evaluate the rotisserie
designed for batch cooking, fitted with one or more spits that
oven’s performance when holding cooked product.
aremechanicallyrotatedpastafixedheatsourcewhilethefood
is slowly being cooked on all sides.
6. Apparatus
3.1.17 uncertainty, n—measure of systematic and precision
6.1 Analytical Balance Scale, for measuring weights up to
errors in specified instrumentation or measure of repeatability
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
of a reported test result.
6.2 Barometer, for measuring absolute atmospheric
4. Summary of Test Method
pressure, to be used for adjustment of measured gas volume to
4.1 The rotisserie oven is connected to the appropriate standard conditions. Shall have a resolution of 0.2 in. Hg and
metered energy source, and energy input rate is determined to an uncertainty of 0.2 in. Hg.
confirm that the appliance is operating within 5% of the
6.3 CanopyExhaustHood,4ftindepth,wall-mountedwith
nameplate energy input rate.
the lower edge of the hood 6 ft, 6 in. from the floor and with
4.2 The amount of energy and time required to preheat the thecapacitytooperateatanominalnetexhaustventilationrate
rotisserie oven to a calibrated 350°F thermostat set point is
of 300 cfm per linear foot of active hood length. This hood
determined. shall extend a minimum of 6 in. past both sides and the front
ofthecookingapplianceandshallnotincorporatesidecurtains
4.3 The idle energy rate is determined with the rotisserie
or partitions. Makeup air shall be delivered through face
oven set to maintain 350°F in the cooking cavity.
registers or from the space, or both.
4.4 Pilotenergyrateisdetermined,whenapplicable,forgas
6.4 Data Acquisition System, for measuring energy and
rotisserie ovens.
temperatures, capable of multiple channel displays updating at
4.5 The rotisserie oven is used to cook thawed, whole
least every 2 s.
chickens to an average internal temperature of 195°F. Cooking
6.5 Gas Meter, for measuring the gas consumption of a
energy efficiency is determined for heavy- and light-load
rotisserie oven, shall be a positive displacement type with a
conditions. Production capacity and product yield are deter-
resolution of at least 0.01 ft and a maximum uncertainty no
mined for the rotisserie oven based on the heavy-load cooking
greaterthan1%ofthemeasuredvalueforanydemandgreater
test.
than 2.2 ft /h. If the meter is used for measuring the gas
NOTE1—SurveysofnationalchainsconductedbyPG&Eon3-lbwhole
consumed by the pilot lights, it shall have a resolution of at
chickens has determined that an endpoint of 195 6 5°F in the chicken
least 0.01 ft and a maximum uncertainty no greater than 2%
breast ensures that the chicken is fully cooked (that is, no redness and the
of the measured value.
thigh juices run clear).
4.6 The rotisserie oven may be used to hold cooked chick-
6.6 Pressure Gage, for monitoring gas pressure. Shall have
ens at 150°F for 90 min. Holding energy rate and product
a range of zero to 15 in. H O, a resolution of 0.5 in. H O, and
2 2
shrinkage may be determined for the rotisserie oven.
a maximum uncertainty of 1% of the measured value.
6.7 Stopwatch, with a 1-s resolution.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the 6.8 Temperature sensor, for measuring gas temperature in
rotisserie oven is operating properly prior to further testing. the range of 50°F to 100°F with an uncertainty of 61°F.
F1787 − 98 (2020)
6.9 Thermocouple(s), industry standard Type T or Type K for all tests. Install instrumentation to record both the pressure
thermocouple wire with a range of 0°F to 500°F and an and temperature of the gas supplied to the rotisserie oven and
uncertainty of 61°F. the barometric pressure during each test so that the measured
gas flow can be corrected to standard conditions. For electric
6.10 Thermocouple Probe(s), “fast response” Type T or
installations,avoltageregulatormayberequiredduringtestsif
Type K thermocouple probe, ⁄16 in. or smaller diameter, with
the voltage supply is not within 62.5% of the manufacturer’s
a3-sorfasterresponsetimecapableofimmersionwitharange
nameplate voltage.
of 30°F to 300°F and an uncertainty of 61°F. The thermo-
couple probe’s active zone shall be at the tip of the probe. 9.3 For a gas rotisserie oven, adjust (during maximum
energy input) the gas supply pressure downstream from the
6.11 Watt-Hour Meter, for measuring the electrical energy
appliance’s pressure regulator to within 62.5% of the operat-
consumption of a rotisserie oven, shall have a resolution of at
ing manifold pressure specified by the manufacturer. Make
least 10Wh and a maximum uncertainty no greater than 1.5%
adjustments to the appliance following the manufacturer’s
of the measured value for any demand greater than 100W. For
recommendations for optimizing combustion. Proper combus-
any demand less than 100 W, the meter shall have a resolution
tion may be verified by measuring air-free CO in accordance
of at least 10 Wh and a maximum uncertainty no greater than
with ANSI Z83.12.
10%.
9.4 For an electric rotisserie oven, confirm (while the
7. Reagents and Materials
elements are energized) that the supply voltage is within
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
7.1 Drip Rack—18 by 26 in. for draining raw chickens.
Record the test voltage for each test.
7.2 Plastic Wrap—Commercial grade, 18 in. wide.
NOTE 2—It is the intent of the testing procedure herein to evaluate the
7.3 Sheet Pans—18 by 26 by 1 in. for holding loaded spits.
performance of a rotisserie oven at its rated gas pressure or electric
7.4 Whole Chickens—A sufficient quantity of unmarinated, voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
ateither208or240Vwithnochangeincomponents),thevoltageselected
“ready to cook,” whole, 3-lb frozen chickens, with skin on,
bythemanufacturerortester,orboth,shallbereported.Ifarotisserieoven
shall be obtained from a poultry purveyor to conduct the
is designed to operate at two voltages without a change in the resistance
heavy- and light-load cooking tests. The chicken shall be
of the heating elements, the performance of the unit (for example, preheat
injected with a solution of water, salt, and sodium phosphate,
time) may differ at the two voltages.
not totaling more than 14% of the total chicken weight.
9.5 If applicable, set the ratio of radiant to convective heat
aspermanufacturer’srecommendations.Ifnotspecifiedbythe
8. Sampling, Test Units
manufacturer, set the rotisserie oven controls to achieve 50%
8.1 Rotisserie Oven—Select a representative production
radiant, 50% convective heat.
model for performance testing.
10. Procedure
9. Preparation of Apparatus
10.1 General:
9.1 Install the appliance according to the manufacturer’s
10.1.1 Forgasappliances,recordthefollowingforeachtest
instructions under a 4-ft-deep canopy exhaust hood mounted
run:
againstthewall,withtheloweredgeofthehood6ft,6in.from
10.1.1.1 Higher heating value,
the floor. Position the rotisserie oven with front edge of
10.1.1.2 Standard gas pressure and temperature used to
applianceinset6in.fromtheverticalplaneofthefrontedgeof
correct measured gas volume to standard conditions,
the hood at the manufacturer’s recommended working height.
10.1.1.3 Measured gas temperature,
The length of the exhaust hood and active filter area shall
10.1.1.4 Measured gas pressure,
extend a minimum of 6 in. past both sides of the rotisserie
10.1.1.5 Barometric pressure,
oven. In addition, both sides of the appliance shall be a
10.1.1.6 Ambient temperature, and
minimum of 3 ft from any side wall, side partition, or other
operating appliance. The exhaust ventilation rate shall be 300 10.1.1.7 Energy input rate during or immediately prior to
cfmper linear foot ofhoodlength(forexample,anominal3-ft test.
wide rotisserie oven shall be ventilated, at a minimum, by a
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
hood 4 by 4 feet with a nominal air flow rate of 1200 cfm.The
accepted laboratory procedures is the preferred method for determining
application of a longer hood is acceptable, provided the
the higher heating value of gas supplied to the rotisserie oven under test.
ventilation rate is maintained at 300 cfm per linear foot over It is recommended that all testing be performed with natural gas having a
higher heating value of 1000 to 1075 Btu/ft .
the entire length of active hood). The associated heating or
cooling system shall be capable of maintaining an ambient
10.1.2 For gas rotisserie ovens, add any electric energy
temperature of 75 6 5°F within the testing environment
consumption to gas energy for all tests, with the exception of
(outsidetheverticalareaoftherotisserieovenandhood)when
the energy input rate test (10.2).
the exhaust ventilation system is operating.
10.1.3 For electric rotisserie ovens, record the following for
each test run:
9.2 Connect the rotisserie oven to a calibrated energy test
10.1.3.1 Voltage while elements are energized,
meter. For gas installations, install a pressure regulator down-
stream from the meter to maintain a constant pressure of gas 10.1.3.2 Ambient temperature, and
F1787 − 98 (2020)
10.1.3.3 Energy input rate during or immediately prior to 10.3.6. If the rotisserie mechanism has a separate control, then
test run. leave it turned off for the length of preheat.
10.1.4 For each test run, confirm that the peak input rate is 10.4.3 Record the cooking cavity temperature over a mini-
mum of 5-s intervals during the course of preheat.
within 65% of the rated nameplate input. If the difference is
greater than 5%, terminate testing and contact the manufac- 10.4.4 Record the energy and time to preheat the rotisserie
turer. The manufacturer may make appropriate changes or oven. Preheat is judged complete when the temperature at the
adjustments to the rotisserie oven. thermostat probe reaches 350°F, as indicated by the thermo-
couple.
10.2 Energy Input Rate:
10.5 Idle Energy Rate:
10.2.1 For gas rotisserie ovens, set the controls to achieve
maximum input. Allow the unit to operate for a period of 15
NOTE 6—The idle test may be conducted immediately following the
min, then monitor the time required for the rotisserie oven to
preheat test (10.4).
consume 5 ft of gas.
10.5.1 Preheat the rotisserie oven to 350°F and allow to
10.2.2 For electric rotisserie ovens, monitor the energy
stabilize for 1 h.
consumption for 15 min with the controls set to achieve
10.5.2 If the rotisserie mechanism has a separate control,
maximum input. If the unit begins cycling during the 15 min
then leave it turned off for the length of the idle period.
interval, record the time and energy consumed for the time
10.5.3 Monitor cooking cavity temperature and rotisserie
from when the unit was first turned on until it begins cycling.
oven energy consumption for an additional 2 h while the
10.2.3 Confirm that the measured input rate or power,
rotisserie oven is operated in this condition.
(Btu/hforagasrotisserieovenandkWforanelectricrotisserie
10.6 Pilot Energy Rate (Gas Models with Standing Pilots):
oven) is within 5% of the rated nameplate input or power. (It
10.6.1 Where applicable, set the gas valve that controls gas
is the intent of the testing procedures herein to evaluate the
supply to the appliance at the “pilot” position. Otherwise, set
performance of a rotisserie oven at its rated energy input rate.)
the rotisserie oven temperature controls to the “off” position.
If the difference is greater than 5%, terminate testing and
contact the manufacturer. The manufacturer may make appro- 10.6.2 Light and adjust pilots according to the manufactur-
er’s instructions.
priate changes or adjustments to the rotisserie oven or supply
another rotisserie oven for testing. 10.6.3 Record the gas reading after a minimum of8hof
pilot operation.
10.3 Thermostat Calibration:
10.7 Chicken Preparation:
10.3.1 Install a thermocouple in the cooking cavity within 1
in. of the tip of the thermostat probe. 10.7.1 Determine the number of chickens for each spit by
loadingaspitaspermanufacturerrecommendationswitha1 6
10.3.2 Preheat the cooking cavity to a temperature of 350°F
⁄4 in. spacing between chickens on the spit.
as indicated by the temperature dial on the controls. Stabilize
for 60 min after the burners or elements commence cycling at
NOTE7—Thespecifiedspacingbetweenchickensonthespitishasbeen
the thermostat set point.
determined to reduce the occurrence of white, or uncooked spots on the
chickens.
10.3.3 Monitor the cooking cavity temperature for a mini-
mum of 1 h.
10.7.2 Prepareenoughchickensforaminimumoffourruns
10.3.4 As required (as indicated by the average
each of both heavy- and light-load tests. For the heavy-load
temperature), adjust the temperature control(s) to attain an
tests,usethemaximumnumberofspitsallowable.Useonespit
actualcookingcavitytemperatureof350 65°F.Repeat10.3.3
for the light-load tests.
to confirm that the cooking cavity temperature is 350 6 5°F.
10.7.3 Ifnecessary,thechickensmaybethawedbyimmers-
10.3.5 To facilitate further testing, mark on the dial the
ing them in cold running water. Place the thawed chickens on
exact position of the thermostat control(s) that corresponds to
a drip rack on a sheet pan and cover with plastic wrap. Place
an average cooking cavity temperature of 350 6 5°F (analog
the wrapped chickens in the refrigerator.
controls). Record the final thermostat setting.
10.7.4 Monitortheinternaltemperatureofasamplechicken
10.3.6 Repeat 10.3.1 – 10.3.5 with the thermostat controls
withathermocoupleprobe.Itsinternaltemperaturemustreach
set to maintain 150°F (optional).
38°F to 40°F before the chickens can be removed from the
refrigerator and loaded onto the appropriate spits. If necessary,
NOTE 4—The 150°F calibration point is used in the Holding Energy
adjust the refrigerator temperature to achieve this required
Rate test (10.9).
internal temperature.
10.4 Preheat Energy and Time:
10.7.5 Weigh and record the weight of each spit. Label the
spits according to their weight.
NOTE 5—The preheat test should be conducted as the first appliance
operation on the day of the test, starting with the cooking cavity at room
10.7.6 Trim any loose fat and skin from the bottom of each
temperature (75 6 5°F).
chicken.
10.4.1 Record cooking cavity temperature and ambient
10.7.7 Load the chickens onto the appropriate spits, follow-
temperature at the start of the test. The cooking cavity ing the manufacturer’s recommendations for securing the
temperature shall be 75 6 5°F at the start of the test.
chickens onto the spits.
10.4.2 Turn the unit on with controls set to maintain an 10.7.8 Place the loaded spits onto a drip rack on a sheet pan
average cooking cavity temperature of 350°F, as determined in and cover with plastic wrap. Return the chickens to the
F1787 − 98 (2020)
refrigerator and allow them to stabilize at the 38°F to 40°F
n = the total number of door openings.
openings
refrigerator temperature. Do not store the thawed chickens in
10.9 Cooking Energy Effıciency and Production Capacity:
the refrigerator for more than one week.
10.9.1 Conduct the cooking energy efficiency test a mini-
10.8 Cook Time Determination:
mum of three times for each loading scenario. Additional test
runs may be necessary to obtain the required precision for the
NOTE8—Aheavy-dutychef’sthermometermaybeusedtopinpointthe
reported test results (Annex A1).
cook time by inserting the thermometer into the thick part of a breast on
one or more sample chickens prior to placing the loaded spits into the
10.9.2 Weigh and record the initial weight of the rotisserie
rotisserie. The thermometers should be secured to prevent them from
oven’s drip pan. Assure that the drip pan is cleaned of any
falling out while the chickens are cooking.
accumulated drippings or water prior to weighing. Record the
10.8.1 Perform separate cook time determination tests for
weightofwateraddedtothedrippanpriortocooking(ifany).
the heavy- and light-load tests.
Add this weight to the initial weight of the drip pan. This
10.8.2 Turn on the rotisserie oven with the controls set to
starting weight will be used in calculating the energy due to
maintain350°F,asin10.3.6.Allowtheunittostabilizefor1h.
vaporization (11.8.1).
10.8.3 Remove the loaded spits from the refrigerator. Mea-
NOTE 10—Some rotisserie ovens require that a level of water is
sureandrecordthetemperatureofatleastonechickenoneach
maintained in the drip pan to reduce the risk of fire.
spit by inserting a thermocouple probe in the thick part of the
10.9.3 Turn on the rotisserie oven with the controls set to
chicken breast.
maintain 350°F, as determined in 10.3.6. Allow the unit to
10.8.4 Opentherotisserieovendoorandcommenceloading
stabilize for 1 h.
the spits into the rotisserie oven. Allow 15 s per spit for
10.9.4 Remove the loaded spits from the refrigerator and
loading. If the rotisserie oven is loaded in less time, keep the
weigh. Record the total weight of each loaded spit. Do not
door open until the full loading time has passed (for example,
record the weight of any excess water that may have accumu-
75 s for a 5-spit rotisserie).After the loading time has elapsed,
lated in the sheet pan(s). Also, measure and record the
close the rotisserie oven door and commence monitoring cook
temperature of at least one chicken per spit by inserting a
time.
thermocouple probe in the thick part of the chicken breast.
10.8.5 Whenthechickensbegintoturngolden-brown,open
10.9.5 Opentherotisserieovendoorandcommenceloading
the rotisserie oven door and measure the internal chicken
the spits into the rotisserie oven. Allow 15 s per spit for
temperaturebyinsertingathermocoupleprobeinthethickpart
loading. If the rotisserie oven is loaded in less time, keep the
of a breast of one chicken with the spit positioned in the front
door open until the full loading time has passed (for example,
of the rotisserie, approximately centered from top to bottom.
75 s for a 5-spit rotisserie).After the loading time has elapsed,
Minimize the amount of time the rotisserie oven door is left
close the rotisserie oven door and commence monitoring
open.
elapsedtime,rotisserieoventemperatureandenergyconsump-
10.8.6 Continue cooking, periodically checking the tem-
tion.
peratureofthechickensasspecifiedin10.8.5.Besuretocheck
10.9.6 Cook the chickens for the time determined in 10.8.9.
a different spit each time.
10.9.7 Afterthecooktimehaselapsed,turnofftherotisserie
10.8.7 When the internal temperature of the chickens
oven. Record the total energy consumption during the cooking
reaches 195 6 5°F, confirm the endpoint by measuring the
event.
temperature of at least one chicken per spit as in 10.8.5. Once
10.9.8 Confirm the endpoint by measuring the temperature
the final temperature is confirmed, turn off the rotisserie oven
of at least one chicken per spit by inserting a thermocouple
and record the total elapsed time. If the average of the
probe into the thick part of the chicken breast with the spit
temperaturemeasurementsisnot195 65°F,thenrepeat10.8.2
positionedinthefrontoftherotisserie,approximatelycentered
– 10.8.7.
from top to bottom.
NOTE9—ResearchconductedbyPG&Edeterminedthatanendpointof 10.9.9 The average internal temperature of the cooked
195°F is acceptable for whole cooked chickens.
chickens shall be 195 6 5°F. If the average temperature is not
195 6 5°F, then adjust the cook time as appropriate and repeat
10.8.8 Recordthenumberofdooropeningsandtheaverage
10.9.2 – 10.9.8. Record the final cook time.
timethedoorwasleftopenduringthiscooktimedetermination
10.9.10 Removethecookedchickensandweigh.Recordthe
test.
final weight of the cooked chickens and spit(s).
10.8.9 Adjust the final cook time to account for the door
10.9.11 Weighandrecordtheweightoftherotisserieoven’s
openings by subtracting product of the average time the door
drip pan, with any drippings collected during the cooking test.
was left open and one-half of the total number of door
This ending weight will be used in calculating the energy due
openings.
to vaporization (11.8.1).
t 5t 2t 31/2 3n (1)
adjustedcook cook open openings
10.9.12 Perform runs No. 2 and 3 by repeating 10.9.2 –
where: 10.9.11. Follow the procedure in Annex A1 to determine
whether more than three test runs are required.
t = the adjusted cook time, min,
adjustedcook
t = the measured cook time, min, 10.9.13
...