ASTM F2861-20
(Test Method)Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
SIGNIFICANCE AND USE
5.1 The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure 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 combination 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 combination oven energy performance under various operating conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.
5.5 Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.
5.6 Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.
5.7 Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes and is a requirement of Energy Star® data.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes.
1.3 The combination 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 in convection, steam and combination modes (10.4).
1.3.4 Pilot energy rate (if applicable) (10.5).
1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (Appendix X1) (10.6).
1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).
1.3.7 Cooking uniformity in combination mode (X1.3).
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.
General Information
Buy Standard
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: F2861 − 20 An American National Standard
Standard Test Method for
Enhanced Performance of Combination Oven in Various
1
Modes
This standard is issued under the fixed designation F2861; 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 ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
1.1 Thistestmethodcoverstheevaluationoftheenergyand
mendations issued by the World Trade Organization Technical
water consumption and the cooking performance of combina-
Barriers to Trade (TBT) Committee.
tion ovens that can be operated in hot air convection, steam,
and the combination of both hot air convection and steam
2. Referenced Documents
modes. The test method is also applicable to convection ovens
2
with moisture injection. The results of this test method can be
2.1 ASTM Standards:
used to evaluate a combination oven and understand its energy
D3588Practice for Calculating Heat Value, Compressibility
consumption.
Factor, and Relative Density of Gaseous Fuels
F1217Specification for Cooker, Steam
1.2 This test method is applicable to gas and electric
F1495Specification for Combination Oven Electric or Gas
combination ovens that can be operated in convection, steam
Fired
and combination modes.
3
2.2 ASHRAE Documents:
1.3 The combination oven can be evaluated with respect to
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
the following (where applicable):
of Experimental Data
1.3.1 Energy input rate and thermostat calibration (10.2).
ASHRAE Guideline 2-1986 (RA90)Thermal and Related
1.3.2 Preheat energy consumption and time (10.3).
Properties of Food and Food Materials
1.3.3 Idleenergyrateinconvection,steamandcombination
modes (10.4).
3. Terminology
1.3.4 Pilot energy rate (if applicable) (10.5).
1.3.5 Cooking-energy efficiency, cooking energy rate, pro-
3.1 Definitions:
duction capacity, water consumption and condensate tempera-
3.1.1 combination mode, n—for the purposes of this test
ture in steam mode (Appendix X1)(10.6).
method,combinationmodeisdefinedasheatat350°F(177°C)
1.3.6 Cooking-energy efficiency, cooking energy rate, and
with the humidity and fan set to operate at their maximum
production capacity in convection mode (10.7).
settings, hereafter referred to as combi mode.
1.3.7 Cooking uniformity in combination mode (X1.3).
3.1.2 combination oven, n—device that combines the func-
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
tion of hot air convection (oven mode), steam heating (steam
as standard. The SI units given in parentheses are for informa-
mode), and a combination of both (combination mode), which
tion only.
includes low or high temperature steaming, baking, roasting,
1.5 This standard does not purport to address all of the rethermalizing, and proofing of various food products. In
general,thetermcombinationovenisusedtodescribethistype
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- of equipment, which is self contained.
priate safety, health, and environmental practices and deter-
3.1.3 condensate, n—mixture of condensed steam and cool-
mine the applicability of regulatory limitations prior to use.
ingwater,exitingthecombinationovenanddirectedtoadrain.
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
1
This test method is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Standards volume information, refer to the standard’s Document Summary page on
Productivity and Energy Protocol. the ASTM website.
3
Current edition approved Sept. 1, 2020. Published October 2020. Originally See the ASHRAE Handbook of Fundamentals, available from the American
approved in 2010. Last previous edition approved in 2017 as F2861–17. DOI: SocietyofHeating,Refrigeration,andAirConditioningEngineers,Inc.,1791Tullie
10.1520/F2861-20. Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2861 − 20
3.1.4 convection mode, n—for the purposes of this test 3.1.17 steam mode
...
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: F2861 − 17 F2861 − 20 An American National Standard
Standard Test Method for
Enhanced Performance of Combination Oven in Various
1
Modes
This standard is issued under the fixed designation F2861; 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 covers the evaluation of the energy and water consumption and the cooking performance of combination
ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test
method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a
combination oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination
modes.
1.3 The combination 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 in convection, steam and combination modes (10.4).
1.3.4 Pilot energy rate (if applicable) (10.5).
1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in
steam mode (Appendix X1) (10.6).
1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).
1.3.7 Cooking uniformity in combination mode (10.8X1.3).
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
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 Nov. 1, 2017Sept. 1, 2020. Published January 2018October 2020. Originally approved in 2010. Last previous edition approved in 20152017 as
F2861 – 15.F2861 – 17. DOI: 10.1520/F2861-17.10.1520/F2861-20.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2861 − 20
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:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1217 Specification for Cooker, Steam
F1484 Test Methods for Performance of Steam Cookers
F1495 Specification for Combination Oven Electric or Gas Fired
F1496 Test Method for Performance of Convection Ovens
3
2.2 ASHRAE Documents:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
ASHRAE Guideline 2-1986 (RA90) Thermal and Related Properties of Food and Food Materials
3. Terminology
3.1 Definitions:
3.1.1 combination mode, n—for the purposes of this test method, combination mode is defined as moist heat at 350°F (177°C) with
the humidity and fan set to operate at their maximum settings, hereafter referred to as combi mode.
3.1.2 combination oven, n—device that combines the function of hot air convection (oven mode), steam heating (steam mode),
and a combination of both to perform steaming, (combination mode), which includes low or high temperature steaming, baking,
roasting, rethermalizing, and proofing of various food products. In general, the term combination oven is used to describe this type
of equipment, which is self contained.
3.1.3 condensate, n—mixture of condensed steam and cooling water, exiting the combination oven and directed to a drain.
3.1.4 convection mode, n—for the purposes of this test method, convection mode is defined as dry heat only at 350°F (177°C) wit
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.