ASTM F1496-13(2019)

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: F1496 − 13 (Reapproved 2019) An American National Standard
Standard Test Method for
Performance of Convection Ovens
This standard is issued under the fixed designation F1496; 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 responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
1.1 This test method covers the energy consumption and
mine the applicability of regulatory limitations prior to use.
cooking performance evaluation of convection ovens. The test
1.7 This international standard was developed in accor-
method is also applicable to convection ovens with limited
dance with internationally recognized principles on standard-
moistureinjection.Theresultsofapplyingitcanbeusedbythe
ization established in the Decision on Principles for the
food service operator to select a convection oven and to
Development of International Standards, Guides and Recom-
understand its energy consumption and performance.
mendations issued by the World Trade Organization Technical
1.2 This test method applies to general purpose, full-size,
Barriers to Trade (TBT) Committee.
and half-size convection ovens and bakery ovens used primar-
ily for baking food products. It is not applicable to ovens used
2. Referenced Documents
primarily for slow cooking and holding food product, to large
2.1 ASTM Standards:
roll-in rack-type ovens, or to ovens that can operate in a
D3588Practice for Calculating Heat Value, Compressibility
steam-only mode (combination ovens).
Factor, and Relative Density of Gaseous Fuels
1.3 This test method is intended to be applied to convection
F2092Specification for Convection Oven Gas or Electric
ovens that operate close to their rated input in the dry heating
F2093Test Method for Performance of Rack Ovens
mode,withthecirculatingfanoperatingatitsmaximumspeed.
F2861Test Method for Enhanced Performance of Combina-
NOTE 1—Ovens that can operate in steam-only mode should be
tion Oven in Various Modes
evaluated using Test Method F2861.
2.2 ASHRAE Documents:
1.4 The oven’s energy consumption and cooking perfor-
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
mance are evaluated in this test method specifically with
Table 2—Thermodynamic Properties of Water at Satura-
respect to the following:
tion
1.4.1 Thermostat calibration (10.2),
ASHRAE Guideline 2-1986(RA90) “Engineering Analysis
1.4.2 Energyinputrateandpreheatenergyconsumptionand
of Experimental Data”
time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
3. Terminology
1.4.4 Idle energy rate (10.5),
3.1 Definitions:
1.4.5 Cooking energy efficiency and production capacity
3.1.1 average preheat rate—rate (°F/min) at which cavity
(10.6),
temperature is heated from ambient temperature to the oven’s
1.4.6 Cooking uniformity (10.7),
thermostat set point.
1.4.7 White sheet cake browning (10.8), and
3.1.2 bakery steam mode—a single injection of water/steam
1.4.8 Bakery steam mode, if applicable (10.9).
intothebakingcavityatthestartofabakecycle.Injectiontime
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
not to exceed 60 seconds per baking event.
as the standard. The values given in parentheses are for
3.1.3 convection oven—an appliance for cooking food by
information only.
forcing hot air over the surface of the food using a fan in a
1.6 This standard does not purport to address all of the
closed cavity.
safety concerns, if any, associated with its use. It is the
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
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.
Current edition approved May 1, 2019. Published June 2019. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1993. Last previous edition approved in 2013 as F1496–13. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1496-13R19. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1496 − 13 (2019)
3.1.4 cook time—time required to cook potatoes during a 4.3 Energy Input Rate—The input rate of the oven is
cooking energy efficiency test. determined to check whether the oven is operating properly. If
the measured input rate is not within 5% of the rated input, all
3.1.5 cooking energy—energy consumed (kBtu or kWh) by
further testing ceases until the appliance can be made to
the oven as it cooks potatoes during the cooking energy
operate within this specification. For gas ovens, the pilot
efficiency tests.
energy rate and the fan and control energy rate are also
3.1.6 cooking energy effıciency—the ratio of the quantity of
determined.
energy absorbed by the food product to the quantity of energy
input to the oven during a cooking energy efficiency test 4.4 Idle Energy Rate—The idle energy rate (kBtu/h or kW)
expressed as a percent. is determined with the oven set to maintain 350 6 5°F (177 6
2.8°C).
3.1.7 cooking energy rate—average rate of the oven’s en-
ergy consumption (kBtu/h or kW) during a cooking energy
4.5 Cooking Energy Effıciency and Production Capacity—
efficiency test.
The cooking energy efficiency and production rate are deter-
3.1.8 fan and control energy rate—the rate of energy con- mined during heavy-load cooking tests.
sumption (kW) by an oven’s controls and fan motor.
4.6 Cooking Uniformity—The uniformity of heating within
3.1.9 heavy load—the testing capacity of the convection
the oven’s cavity is determined and reported based on the
ovenbasedonaminimumspacingof2.75-in.(70mm)between
average temperature on each rack during cooking tests.
adjacent racks.
4.7 White Sheet Cake Browning—The uniformity of brown-
3.1.10 idle energy rate—oven’s rate of energy consumption
ing from rack to rack is documented using white sheet cakes.
(kBtu/horkW),whenempty,tomaintainitscavitytemperature
at the thermostat set point. 4.8 Bakery Steam Mode—The recovery performance con-
vection oven’s baking steam delivery system is characterized
3.1.11 measured energy input rate—peak rate (kBtu/h or
by assessing the amount of steam produced on repeated bake
kW) at which an oven will consume energy, measured during
cycles.
aperiod(typically,itspreheatperiod)whenitisknownthatthe
oven is operating at full input, including the fan at high speed.
5. Significance and Use
3.1.12 pilot energy rate—rate of energy consumption
(kBtu/h) by a gas oven’s standing pilot during non-cooking 5.1 Thermostat Calibration—This test is conducted to en-
periods, if applicable. sure that all test results are determined at the same bulk oven
cavity air temperature.
3.1.13 preheat energy—amount of energy consumed (kBtu
5.1.1 The results of the following tests can be used by an
or kWh) by the oven while preheating its cavity from ambient
operator to select a convection oven based on its energy
temperature to the oven’s thermostat set point.
consumption performance or its cooking performance. Also,
3.1.14 preheat time—time (min) required for the oven
the results allow an operator to understand an oven’s energy
cavity to preheat from ambient temperature to the thermostat
consumption.
set point.
5.2 Energy Input Rate—This test is used to confirm the test
3.1.15 production capacity—maximum rate (lb/h (kg/h)) at
oven’s rated input and to ensure its proper operation during all
which a convection oven can bring the specified food product
testing.
to a specified “cooked” condition. May also be referred to as
throughput.
5.3 Fan and Control Energy Rate—Information from this
3.1.16 steam injection cycle—aperiodwherebysteam/water
test can be used to estimate the cost of electricity required to
is introduced into the baking cavity during baking.
operate a gas oven. This cost can be added to the cost of gas
consumed to estimate the total cost of energy necessary to
3.1.17 uncertainty—a measure of the combination of the
operate the oven.
bias and precision error in specified instrumentation or the
measure of the repeatability of a reported test result.
5.4 PilotEnergyRate—Thistestprovidesameasureofagas
oven’senergyconsumptionrateduringperiodswhenitsburner
4. Summary of Test Methods
is not on.
4.1 Thermostat Calibration—The accuracy of the oven
5.5 Preheat Energy Consumption and Time—This test pro-
thermostatischeckedat350°F(177°C),thesetpointforallbut
vides a measure of time and energy required to preheat the
the browning test, which is 300°F (149°C). This is accom-
oven cavity from ambient temperature to the thermostat set
plished by comparing the oven’s temperature control setting
point temperature.
with the temperature at the center of the oven’s cavity. If
necessary, the control is adjusted so that the maximum differ-
5.6 Idle Energy Rate—This test provides a measure of an
ence between its reading and the temperature at the center of
empty oven’s energy consumption at a typical cooking tem-
the cavity is no more than 65°F (62.8°C).
perature setting. It also provides an indicator of the combined
4.2 Preheat Energy Consumption and Time—The time and effectivenessofcomponentsoftheoven’sdesign(forexample,
energyrequiredtopreheattheovenfromroomtemperature(75 insulation, door seals, and combustion efficiency) that influ-
6 5°F) to 340°F is determined. ence its energy consumption.
F1496 − 13 (2019)
5.7 Cooking Energy Effıciency—This test provides a mea- incorporate side curtains or partitions. Makeup air shall be
sure of the oven’s energy efficiency while heavy loads of a delivered through face registers or from the space, or both.
standard food product are being cooked.
6.8 Stopwatch, for measuring time to the nearest 1 s.
5.8 Production Capacity—This test provides information
6.9 Gas Temperature Probe, for measuring the temperature
that allows an operator to select an oven that matches food
of natural gas supplied to an oven with a range from 50 to
output requirements.
100°F (10 to 37.8°C), resolution of 1.0°F (0.6°C), and uncer-
5.9 Cooking Uniformity—This test provides information
tainty of 61.0°F (60.6°C).
regarding the oven’s ability to cook food at the same rate
6.10 Gas Pressure Gage, for measuring the pressure of
throughout the oven’s cavity.
natural gas supplied to an oven, with a range from 0 to 15 in.
5.10 White Sheet Cake Browning—This test provides infor-
H O, resolution of 0.1 in. H O, and uncertainty of 60.1 in.
2 2
mationregardingtheoven’sabilitytobrownwhitesheetcakes
H O.
uniformly through its cavity.
6.11 Barometer, for measuring atmospheric pressure, with a
5.11 Bakery Steam Performance—This test provides infor-
range from 28 to 32 in. Hg, resolution of 0.2 in. Hg, and
mation on a bakery convection oven’s ability to consistently
uncertainty of 60.2 in. Hg.
create steam for a baking cycle.
6.12 Flow Meter, for measuring total water consumption of
6. Apparatus
the oven during the optional bakery steam mode tests, having
a resolution of 0.005 gal and an uncertainty of 0.005 gal for
6.1 Watt-Hour Meter, for measuring the electrical energy
flows of 0.1 gpm and higher.
consumption of an oven or oven fan motor/controls, having a
resolution of at least 10 Wh and a maximum uncertainty no
7. Reagents and Materials
greater than 1.5% of the measured value for any demand
greater than 100 W. For any demand equal to or less than 100
7.1 Potatoes shall be fresh, whole, prewashed, U.S. No. 1
W, the meter shall have a resolution of at least 1 Wh and a
Russets.Sizeshallbe100count.Thepotatoesshallbeweighed
maximum uncertainty no greater than 10%.
and grouped such that the weight of 15 potatoes is 7.25 6 0.3
lb.
6.2 Gas Meter, for measuring the gas consumption of an
oven, which shall be a positive displacement type with a
NOTE 2—Additional cases of larger (e.g., 80 Count) and smaller (e.g.,
120Count)sizesmayberequiredtomeetthe7.25 60.3lbfor15potatoes
resolution of at least 0.01 ft and a maximum uncertainty no
weight and count requirements for the heavy-load cooking test.
greaterthan1%ofthemeasuredvalueforanydemandgreater
than 2.2 ft /h. If the meter is used for measuring the gas
7.2 Macaroni and Cheese, a sufficient quantity of frozen,
consumedbythepilotlight,itshallhavearesolutionofatleast
commercial-grade,ready-to-cookmacaroniandcheeseentrees,
0.01 ft and a maximum uncertainty no greater than 2% of the
with a nominal weight between 4.5 and 4.75 lb per unit, shall
measured value.
be obtained from a food distributor. The frozen macaroni and
cheese shall have an initial moisture content of 68 62%,by
6.3 CalibratedExposedJunctionThermocouples,20-24GA
weight. The moisture content shall be verified using the
wire Type K with a range from –20 to 400°F (–30 to 200°C),
procedure in Annex A2.
with a resolution of 2°F (1°C) and an uncertainty of 1°F
(0.5°C), for measuring temperature of potatoes.
NOTE3—Stouffer’sTraditionalmacaroniandcheesehasbeenshownto
be an acceptable product for testing by PG&E.
6.4 ShieldedAir Thermocouple Probe,20-24GAwire,Type
K with a range from –20 to 400°F (–30 to 200°C), with a
7.3 Aluminum Sheet Pans—A sufficient number for three
resolutionof2°F(0.1°C)andanuncertaintyof1°F(0.5°C),for
replicate heavy-load cooking tests on the test oven. Sizes
measuring temperature of the oven cavity.
required:18by26by1in.(457by660by25mm)forfull-size
ovens and 18 by 13 by 1 in. (457 by 330 by 25 mm) for
6.5 Temperature Readout Device, for reading
half-size ovens.
thermocouples,shallbecapableofdisplayingrequiredaverage
temperature(s) during cooking energy efficiency and cooking
7.4 Mixer, commercial, for mixing cake batter (browning
uniformity tests (minimum of 20 thermocouples needed).
test).
6.6 Counter Scale, with a capacity of 20.0 lb (9.1 kg), a
7.5 White Cake Mix,5lb(2.3kg)perbox.Aminimumof20
resolutionof0.01lb(0.005kg),andanuncertaintyof 60.01lb
lb (9.1 kg) is required for full-size oven browning tests and a
(0.005 kg) to measure the weight of potatoes for the cooking
minimum of 10 lb (4.5 kg) is required for half-size oven
energy efficiency tests, water for the cooking uniformity tests,
browning tests.
and cake batter for the browning test.
NOTE 4—Pillsbury Deluxe White cake mix has been shown to be an
6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall
acceptable product for testing by PG&E.
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
7.6 Paper Baking Liners, to line sheet pans for browning
from the floor, with the capacity to operate at a nominal
tests.
exhaust ventilation rate of 300 cfm per linear foot of active
hood length. This hood shall extend a minimum of 6 in. (152 7.7 Hotel Pan, to be used to collect water runoff during
mm) past both sides of the cooking appliance and shall not bakery steam performance testing.
F1496 − 13 (2019)
a change in the resistance of the heating elements, the performance of the
7.8 Water, supplied to the rack oven shall be 65 6 5°F (18
oven (for example, preheat time) may differ at the two voltages.
6 2.8°C). If outside this range, hot and cold water supplies
NOTE 6—It is the intent of the testing procedure herein to evaluate the
may be mixed to achieve the required inlet temperature.
performance of an oven at rated gas pressure or electrical voltage.
9.5 Make the oven ready for use in accordance with the
8. Sampling, Test Units
manufacturer’s instructions.
8.1 Oven—A representative production model shall be se-
9.6 The average temperature must be monitored using
lected for performance testing.
thermocouples and a readout device in the cooking energy
efficiency test (10.6) and the cooking uniformity tests (10.7).
9. Preparation of Apparatus
The average temperature can be measured using two basic
9.1 Install the appliance according to the manufacturer’s
approaches during these tests. In one, the thermocouples are
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
wiredinparallel,sothatthevoltageeachgeneratesisaveraged
mountedagainstthewall,withtheloweredgeofthehood6ft,
with that of other thermocouples.The resistance of all thermo-
6 in. (1.98 m) from the floor. Position the oven with the front
couple circuits connected in parallel must be equal to obtain a
edge of the oven door inset 6 in. (152 mm) from the vertical
true average temperature. If one or more thermocouples
plane of the front edge of the hood, at the manufacturer’s
circuitsareopen-circuited,theindicatedreadwillnolongerbe
recommended working height. The length of the exhaust hood
the true average. The second method is to do the averaging of
andactivefilterareashallextendaminimumof6in.(152mm)
the appropriate thermocouples in a data logger and display it
past both sides of the oven. In addition, both sides of the oven
withthedatareadout.Thisisalsosusceptibletoopen-circuited
shall be a minimum of 3 ft (0.9 m) from any side wall, side
thermocouples.
partition, or other appliance. The exhaust ventilation rate shall
9.7 Ifapplicable,installaflowmetertotheovenwaterinlet
be based on 300 cfm per linear ft of hood length (for example,
such that total water flow to the appliance is measured and a
a 3-ft (0.9-m) wide oven shall be ventilated, at a minimum, by
pressure regulator downstream from the meter to maintain a
a hood 4 by 4 ft (1.2 by 1.2 m), with a nominal air flow rate of
constant pressure of water for the steam performance tests.
1200 cfm. The application of a longer hood is acceptable,
Also install a thermocouple probe in the inlet water line to the
providedtheventilationrateismaintainedat300cfmperlinear
rack oven for monitoring inlet water temperature.
foot over the entire length of the active hood.) The associated
heating or cooling system shall be capable of maintaining an
9.8 Adjust the water pressure to the manufacturer’s recom-
ambient temperature of 75 6 5°F (21 6 2.8°C) within the
mended operating water pressure.
testing environment when the exhaust ventilation system is
working. The ambient air temperature shall be measured
10. Procedure
during each test at a location that is approximately 2 ft (0.6 m)
NOTE 7—Prior to commencement of testing, the tester should read the
horizontally from either side of the oven at a vertical height
operating manual to understand thoroughly the operation of the oven
equal to the distance from the floor to the center of the oven being tested.
cooking cavity.
10.1 General:
9.2 Connect the oven to a calibrated energy test meter. For 10.1.1 For gas convection ovens, the following shall be
gas oven installations, a pressure regulator shall be installed
recorded for each test run:
downstream from the meter to maintain a constant pressure of
10.1.1.1 Gas higher heating value;
gas during all tests. Install instrumentation to record both the
10.1.1.2 Gas temperature (measured at energy meter);
pressure and temperature of the gas supplied to an oven, as
10.1.1.3 Gas pressure (measured at energy meter);
well as the barometric pressure, during each test so that the
10.1.1.4 Barometric pressure;
measured gas flow (ft ) can be corrected to standard condi-
10.1.1.5 Gas volume consumed, where applicable; and
tions.Forelectricoveninstallations,avoltageregulatormaybe
10.1.1.6 Measured energy input rate during test run.
requiredtomaintainconstantnameplatevoltageduringtestsif
the voltage supply is not within 2.5% of the manufacturer’s NOTE8—Thepreferredmethodofdeterminingthehigherheatingvalue
of gas supplied to the oven under test is with a calorimeter or gas
nameplate voltage.
chromatographusedinaccordancewithacceptedlaboratoryprocedures.It
9.3 Foragasoven,adjust(whiletheovenispreheating)the
is recommended that all testing be performed with gas having a higher
gas supply pressure downstream from the oven’s pressure heating value (HV) of between 1000 and 1075 Btu/SCF.
regulator to within 2.5% of the operating manifold pressure
10.1.2 For a gas oven, add electric energy consumption to
specified by the manufacturer. For gas ovens, make adjust-
gas energy for all tests, with the exception of the energy input
ments to the oven following the manufacturer’s recommenda-
rate test (see 10.3).
tions for optimizing combustion.
10.1.3 For electric ovens, the following shall be recorded
9.4 For an electric oven, adjust (while the oven is preheat- for each test run:
ing)thesupplyvoltagetowithin2.5%oftheoperatingvoltage (1)Voltage while elements are energized;
specified by the manufacturer. (2)Electricity consumed, where applicable; and
(3)Measured energy input rate during test run.
NOTE 5—If an electric oven is rated for dual voltage (for example,
10.1.4 For an electric oven, adjust the voltage (while heat-
208/240 V), the voltage selected by the manufacturer or tester, or both,
shallbereported.Ifanovenisdesignedtooperateattwovoltageswithout ing elements are energized) to the rated voltage 62.5 % at the
F1496 − 13 (2019)
beginning of each test run. Ensure that the voltage is within mended or not easily accomplished, mark (on the dial) the
2.5% of the rated appliance voltage during each test run. exactpositionofthetemperaturecontrolthatcorrespondstoan
throughout the test. average center of oven temperature of 350 6 5°F (177 6
10.1.5 For each test run, confirm that the measured energy 2.8°C).
input rate (kBtu/h for a gas oven and kW for an electric oven)
10.3 Preheat Energy Consumption and Time:
is within 5% of the rated name plate input. If the difference is
10.3.1 Thepreheattestshallberunasthefirsttestoftheday
greater than 5%, testing shall be terminated and the manufac-
after allowing the oven to cool down for a minimum of 12
turer contacted. The manufacturer may make appropriate
hours.
changes or adjustments to the oven or choose to supply an
alternative oven for testing. NOTE 10—It is the intent of the preheat test to determine the amount of
timefortheoventoreachaready-to-cookstateafterithasbeenoffforan
10.1.6 Controloptionsmayallowtheoventobeoperatedat
extendedperiod(e.g.,overnight).Thepreheattestsshouldbeconductedas
differentinputrates,fanmodes,moistureinjectionoptions,and
the first appliance operation on the day of tests.
moisture vent settings. For all tests, the oven shall be operated
10.3.2 Verify that the oven cavity temperature is 75 6 5°F
atthecontrolsettingthatcorrespondstoitsratedinput.Thefan
(24 63°F).Setthecalibratedtemperaturecontrolto350°F,set
shall be operated in the continuous mode at its highest speed
thefansettooperateinthemaximumspeed,andturntheoven
setting. Lights that can be controlled by the operator shall be
on.
turned on for all tests. No moisture shall be injected into the
10.3.3 For a gas oven, monitor and record the electricity
oven, and manually-operated moisture vents shall be in the
fully opened position for all tests.An automatically-controlled consumedbytheoven’sfanandcontrols.Connectitselectrical
supply cord to an electrical meter capable of recording the
ventshallbeoperatedpermanufacturer’sdesignspecifications.
10.1.7 During all testing, the ambient air temperature shall electricity consumed to the nearest watt hour. Start recording
this consumption when the burners actually ignite (not when
be maintained at 75 6 5°F (21 6 2.8°C). No tests are to be
conducted without operating the exhaust ventilation system. the oven ready light comes on), and stop at the end of the
preheat.
10.2 Energy Input Rate and Thermostat Calibration:
10.3.4 With the temperature controls set to maintain the
10.2.1 Install a thermocouple at the geometric center of the
averagecavityairtemperatureat350 65°F(177 62.8°C)(as
oven cooking cavity to record the center of the oven tempera-
determined in 10.2), turn the oven on.
ture. The vertical location of the oven’s geometric center is on
10.3.5 Recordtheovencavitytemperatureataminimumof
arackplacedinthecenterrackposition.Ifthetestovenhasan
5-s intervals during the course of preheat.
even number of rack positions, the vertical location is half the
10.3.6 Record the time and energy consumption required to
distancebetweenthetwomiddlerackpositions.Thehorizontal
preheat the oven cavity air temperature from 75 6 5°F to
locationofthegeometriccenterishalfthedistancebetweenthe
340°F (21 6 2.8°C to 177 °C).
rear wall of the cavity and the oven door and half the distance
between the left and right cavity wall. 10.3.7 Continue recording oven cavity temperature at a
10.2.2 Set the temperature control to 350°F (177°C) and minimum of 5-s intervals until the temperature has exceeded,
preheat the oven. thenreturnedto350°Ftocharacterizeanypossibletemperature
10.2.3 Calculateandrecordtheoven’senergyinputrateand overshoot.
comparetheresulttotheratednameplateinput.Forgasovens,
10.3.8 In accordance with 11.6, calculate and report the
only the burner energy consumption is used to compare the
preheat energy consumption and time, and generate a preheat
calculated energy input rate with the rated gas input; any
temperature versus time graph.
electrical energy use shall be calculated and recorded sepa-
10.4 Pilot Energy Rate:
rately as the fan/control energy rate.
10.4.1 Foragasovenwithastandingpilot,setthegasvalve
10.2.4 Allowtheoventoidlefor60minaftertheburnersor
controllinggassupplytotheovenatthepilotposition.Alsoset
elements commence cycling at the thermostat set point.
the oven’s temperature control to the off position.
NOTE 9—Heater cycling can be observed by noting when the heaters
10.4.2 Light and adjust the pilot according to the manufac-
turnonandoff.Someovensareequippedwithanovenreadylightorheat
turer’s instructions.
on light to exhibit heater cycles.
10.4.3 Monitor gas consumption for a minimum of8hof
10.2.5 After the 60-min idle period, record the center of
pilot operation. Calculate and report the pilot energy rate
oven temperature at 30-s intervals for 15 min. Calculate the
(11.7).
average of the 30 temperatures recorded, and record the
10.5 Idle Energy Rate:
resulting average center of oven temperature as described in
11.4.1. If this recorded temperature is 350 6 5°F (177 6 10.5.1 With the temperature controls set to maintain the
2.8°C), the oven’s thermostat is calibrated. average cavity air temperature at 350 6 5°F (177 6 2.8°C)
10.2.6 If the average center of oven temperature is not 350 (10.2), turn the oven on.Allow it to idle at 350°F (177°C) for
6 5°F (177 6 2.8°C), repeat the step given in 10.2.5, and at least 60 min after the cavity has reached 340°F before
adjust the oven’s temperature control following the manufac- beginningtomonitoritsenergyconsumption.Forthegasoven,
turer’sinstructionsuntilitiswithinthisrange.Recordtheoven monitor only the gas consumed by the burner(s). Allow the
temperature control setting corresponding to 350 6 5°F (177 burners or elements to cycle on, then off again before begin-
6 2.8°C) as described in 11.4.2. If calibration is not recom- ning to record idle energy consumption.
F1496 − 13 (2019)
10.5.2 Record the oven’s energy consumption while it is runs). For each test run, record the position of the marked
idling at 350°F (177°C) for a minimum of 3 h. Record the potatoes on each pan according to the positions shown in Fig.
length of the idle period (11.8.1). 1 for Full-Size ovens and Fig. 2 for Half-Size ovens.
10.5.3 Calculate and record the oven’s idle energy rate
NOTE 13—For a given pan, monitor potatoes at different combinations
(kBtu/horkW)foranaveragecavityairtemperatureof350 6
of locations for each test run. For example, if for Run No. 1, potatoes on
5°F (177 6 2.8°C) (11.8.1). Pan No. 5 are monitored at Location Nos. 5, 17, and 29, potatoes on this
pan are not to be monitored at this same combination of locations during
10.6 Cooking Energy Effıciency and Production Capacity:
subsequent test runs.
NOTE 11—Cooking energy efficiency tests are run using potatoes as the 10.6.5 Shortly before each test run, position the bead of a
foodproduct.Potatoesareusedsincetheircompositionmakesitrelatively
bare junction thermocouple into the center of the marked
easy to calculate the amount of energy they absorb during cooking.
potatoes being cooked. Secure each thermocouple lead wire in
10.6.1 The convection mode cooking energy efficiency test
such a manner that its junction will remain at the center of the
shall be repeated a minimum of three times. Additional test
potatothroughoutthecookingperiod.Ensurethatthetempera-
runs may be necessary to obtain the required precision for the
ture readout device displays the average temperature of all of
reported test results (Annex A1). The reported values of
the monitored potatoes (see 9.6). The temperature of the
cooking energy efficiency, production capacity, and cooking
potatoes at the start of each test shall be 75 6 5°F (21 6
energy rate shall be the average of the replications (runs).
2.8°C).
10.6.2 Determine the number of pans to be used for the
10.6.6 Preheat the oven to 350°F (177°C), and allow it to
heavy-load cooking-energy efficiency test:
idle for 1 h prior to the start of the first test run. Once this time
10.6.2.1 Place the top oven rack so that it is a minimum of
period has elapsed, wait for the oven elements or burners to
2.75 in. (70mm) from the top of the cavity.
cycle one additional time before starting the test run to ensure
10.6.2.2 Place the bottom oven rack so that it is a minimum
that the oven cavity air temperature is at 350°F (177°C).
of 1-in. (25mm) from the bottom of the cavity.
10.6.7 When the heaters cycle off, begin recording the oven
10.6.2.3 Place the remaining oven racks in the oven such
energy consumption. Open the oven door immediately, and
that adjacent racks are no closer than 2.75 in. (70 mm) from
allow it to remain open for the entire loading period, as
each other. Racks should be spaced as evenly as possible
indicated in 10.6.7.1. Do not close the door, even if the pan
throughout the cavity.
loading is completed in less than the allotted time. Load the
10.6.2.4 Count the number of racks. This is the maximum pans of potatoes by centering them on the oven racks during
pan load for the heavy-load cooking tests.
this period.At the end of the load period, close the oven door
10.6.2.5 For testing a full-size oven, use full-size (18 by 26 and record the initial average potato temperature to the nearest
by 1-in. (457 by 660 by 25-mm)) sheet pans. For a half-size
0.1°F (0.06°C). Record the time as the beginning of the
oven, use half-size (18 by 13 by 1-in. (457 by 330 by 25-mm)) cooking period.
sheet pans. Identify each sheet pan with an individual number.
10.6.7.1 The total loading time (the time from opening the
Three times the capacity determined in 10.6.2.4 will be door to closing the door) shall be the total of 10 s per pan for
required for the three replicate test runs. For each test run,
each load used (for example, the total loading time for a
record the dry weight of each sheet pan to the nearest 0.01 lb heavy-load test of a five-pan capacity, full-size oven would be:
(0.005 kg). For heavy-load tests, use the number of pans
10 s/pan×5pans=50s).
10.6.2.
determined in 10.6.8 Monitortheaveragepotatotemperatureduringcook-
10.6.3 Prepare a minimum number of loads for three test
ing. When it reaches 205°F (99°C), shut the oven off
runsusingthenumberofpansrequiredfortheloadingscenario immediately, and record the amount of energy consumed and
(see 10.6.2). For testing a full-size oven, place 30 potatoes
elapsedcooktimetothenearest0.1min.(Cooktimeisthetime
(three rows of ten potatoes per row) on each pan. The weight from when the oven door is closed until the oven is shut off.)
of the potatoes on each pan shall be 14.50 6 0.30 lb (6.6 6
Remove the thermocouples from the potatoes, and quickly
0.14kg).Forahalf-sizeoven,place15potatoes(threerowsof remove all of the pans from the oven prior to weighing them.
five potatoes per row) on each pan.The weight of the potatoes
Recordthefinalweightofeachpanofpotatoeswithin5minas
on these pans shall be 7.25 6 0.30 lb (3.3 6 0.14 kg). Ensure
measured from the time at which the oven was shut off.
that all potatoes are dry and at 75 6 5°F (21 6 2.8°C) prior to Calculate and record the final weight of the potatoes in each
weighing out. Record the weight of the potatoes on each pan.
pan. Record the sum of these five weights as the final potato
For each test run, record the total weight of all of the potatoes weight. Record all weights to the nearest 0.01 lb (0.005 kg).
as the initial potato weight. Record all weights to the nearest
Calculate the oven’s cooking energy efficiency, production
0.01 lb (0.005 kg). rate, and cooking energy rate (see 11.9). Once the pans have
been removed from the oven, close the door and restart the
NOTE 12—If the weight of the potatoes on a pan is outside the 14.50 6
oven.Idlingtheovenfor1hbetweentestrunsisnotnecessary.
0.30-lb (6.6 6 0.14-kg) or 7.25 6 0.30-lb (3.3 6 0.14-kg) weight range
specified above, substitute smaller or larger potatoes, as necessary, until 10.6.9 Perform Run Nos. 2 and 3 by repeating the steps
the weight of the potatoes on each pan is within one of the appropriate
given in 10.6.4 – 10.6.8. Follow the procedure in AnnexA1 to
required weight ranges.
determine whether more than three test runs are required.
10.6.4 Once the pans of potatoes have been prepared, mark Reporttheresultsforthecookingenergyefficiency,production
selected potatoes to be monitored for temperature. Mark rate,cookingenergyrate,andcooktimeasdescribedinAnnex
randomly selected potatoes on each pan (three for heavy-load A1.
F1496 − 13 (2019)
FIG. 1 Position of Potatoes on Full-Size Sheet Pans
10.7 Cooking Uniformity Test: 10.7.3 Perform three test runs as indicated in 10.7.4 –
10.7.8, using the correct loading sequence as determined in
NOTE 14—The objective of this test is to evaluate the cooking
10.7.7. Average the temperatures obtained from the three test
uniformity of the oven under heavy food loading conditions such as
runs for each rack. Report the average temperature for each
heating pans of frozen food. The results of this test describe the oven’s
cookinguniformitybyacomparisonoftheaveragetemperatureoffoodon
rack as indicated in 11.10.
each rack. Each rack’s reported average temperature is obtained by
10.7.4 Weighandrecordtheinitialweightofeachmacaroni
averagingtheresultsofthreetestruns.Thistestistobeperformedsothat
and cheese pan. Stabilize the instrumented pans of macaroni
the variation in the average temperature among the racks is minimized.
and cheese in a freezer at –5 6 5°F.
10.7.1 Obtain the required number of pans of frozen maca-
10.7.5 Preheat the oven to 350°F (177°C), and allow its
roniandcheeseentrees.Usefourtimesthenumberoftestpans
cavity to stabilize for 1 h.
asdeterminedin10.6.2forafull-sizeoventestortwotimesthe
10.7.6 Allowtheoventocycleoneadditionaltime,andthen
numberoftestpansasdeterminedin10.6.2forahalf-sizeoven
open the oven door when the oven ready or heat on light shuts
test. Install one thermocouple in the center of each pan by
off. Leave the oven door open for the entire allowable loading
drilling a small hole in the frozen mass and running the
period:5secondsperpan(see10.6.7.1).Donotclosethedoor,
thermocoupleunderneaththefoilcover(seeFig.3).Securethe
even if the pan loading is completed in less than the allotted
thermocouple to the pan with a small binder clip to prevent it
time.
from coming loose during the test.
10.7.2 Install stops on oven racks to ensure that pan 10.7.7 Load the pans of macaroni and cheese into the oven
placement on each rack is the same from test run to test run. from back to front. Place each pan into the oven with its
This is accomplished by positioning the pans on the racks so longestsideparalleltothebackoftheoven.Placefourpanson
that the four- or two-pan group is as close to the center of the each rack when testing a full-size oven and two pans on each
rack as possible, with 0.5 in. (12.7 mm) of space left between rack when testing a half-size oven. Follow the manufacturer’s
pans, left to right and back to front (see Fig. 4). recommendation for loading the pans from the top to bottom
F1496 − 13 (2019)
FIG. 2 Position of Potatoes on Half-Size Sheet Pans
10.7.8 Close the oven door at the end of the loading period,
and begin to monitor the elapsed time, oven energy
consumption,andtheaveragetemperatureofthemacaroniand
cheese. Terminate the test run when the average macaroni and
cheese temperature reaches 170°F (71°C). Record the elapsed
time from when the oven door was closed as the cook time.
10.7.9 Weigh and record the weight of the cooked pans of
macaroni and cheese.
10.7.10 Identify which rack had the highest average maca-
roni and cheese temperature. Record this rack as the fastest
cooking rack. Record the average temperature on each of the
other racks. Identify the slowest cooking rack.
10.8 Browning Test (White Sheet Cakes):
NOTE 16—The objective of this test is to evaluate the browning
uniformity of the oven using white sheet cakes. The oven’s browning
uniformityisreportedbydescribingthebrowningpatternofthesheetcake
baked on each rack.As with the cooking uniformity test, this test is to be
performed so that the variation in browning from rack to rack is
FIG. 3 Thermocouple Probe Placement in Hotel Pan minimized.
10.8.1 Place racks in the oven as described in 10.6.2.
10.8.2 Preheat the oven to 300°F (149°C), and allow its
cavity temperature to stabilize for 1 h.
rack or vice versa. If a recommended loading sequence is not
10.8.3 Use the same number of sheet pans for the browning
provided, follow the steps given in 10.7.7. Otherwise, perform
uniformity test as determined in 10.6.2. Prepare the 18 by 26
each test run as described in 10.7.8 – 10.7.10.
by 1-in. (457 by 660 by 25-mm) sheet pans for testing a
full-sizeovenorfive18by13by1-in.(457by330by25-mm)
NOTE 15—The intent of this test procedure is to load the oven (that is,
sheet pans for testing a half-size oven by lining each sheet pan
top down or bottom up) so that the variation in average temperature
among the racks is minimized. with a paper liner.
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onto the top rack and work down. If the cakes are found to be
overdone or underdone, run additional tests using this loading
sequence until the cake doneness criteria given in 10.8.9 are
satisfied. Once these criteria have been satisfied, record
whether the cake on the top or on the bottom rack is darker.
Next,reversetheloadingsequencebyloadingthefirstpanonto
the bottom rack and working up. Again, if the cake doneness
criteria are not satisfied, repeat the test with this loading
sequence until they are satisfied. Then report which cake is
darker, the one on the top rack or the one on the bottom rack.
Finally, determine which type of run, top-down or bottom-up,
resultedintheminimumvariationinbrowninguniformity.Use
the results of that test run in reporting the test results as
described in 11.11.
10.8.8 When the oven ready or heat on light shuts off, open
the oven door and load the five sheet pans into the oven
following the loading sequence and orientation, if applicable,
as determined in 10.8.5 and 10.8.6. Allow 5 seconds per pan
(see 10.6.7.1) to load the oven, and then close the door. Bake
the cakes according to the instructions on the cake mix box.
NOTE 17—For example, research at PG&E’s Food Service Technology
Center has found that with the oven thermostat set at 300°F (149°C), the
cook time for the cakes in a tested full-size oven is 18.5 min, while the
cook time in a tested half-size oven is 16.0 min.
10.8.9 Determine whether the sheet cakes are done by first
inserting a skewer into the center of each cake. The individual
cake is considered done if no moist particles cling to it when it
is withdrawn. Whether the cake load is done properly,
overdone,orunderdoneisdeterminedbythecolorofthecakes.
Iflessthanthreeofthecakesaregoldenordarkerincolor(Fig.
4), the cakes are considered underdone, and the cook time
should be lengthened. If three or more cakes are dark brown,
FIG. 4 Hotel Pan Placement on Oven Racks
thecakesareoverdone,andthecooktimeshouldbeshortened.
If underdone or overdone, browning uniformity cannot be
10.8.4 Scale5.0 60.1lb(2.3 60.05kg)ofcakebatterinto
determined. When cakes are cooked too long, browning will
each18by26by1-in.(457by660by25-mm)sheetpanor3.0
tend to become uniformly dark. If a cook time adjustment is
6 0.1 lb (1.4 6 0.05 kg) of batter into each 18 by 13 by 1-in.
required, repeat the steps given in 10.8.2 – 10.8.7 until an
(457by330by25-mm)sheetpan.Levelthebatterineachpan
acceptable level of doneness is attained. Record the cook time
with a spatula. Lightly drop each pan several times to reduce
required to achieve proper doneness.
the number of air bubbles in the batter.
10.8.10 Report the results of the test run as described in
10.8.5 If more than one pan orientation on the racks is
11.11.
possible, obtain and follow the manufacturer’s recommenda-
10.9 Bakery Steam Performance (Optional for bakery ovens
tions for orienting the pans. If a recommendation is not
with steam injection):
provided, load each pan with the longest side of the pan
parallel to the back of the oven and centered on the rack.
NOTE18—Thebakerysteamperformancetestwasbasedonathesteam
Record by rack which pan orientation is used for the test.
performance test procedure in Test Method F2093. The objective of this
10.8.6 In performing the test, obtain and follow the manu-
test is to evaluate a bakery convection oven’s steam generation capability
on repeated bake cycles. Usage expectation is that a bakery oven is ready
facturer’s recommendations for the pan loading sequence (that
for immediate use after removal of prior product. For simplicity, the test
is,fromtoprackdownorfrombottomrackup).Ifthisloading
is performed with an empty oven.
sequence is not provided, follow the steps given in 10.8.7 to
10.9.1 Preheatovento400°F(204°C)andallowtostabilize
determine the correct loading sequence. Otherwise, proceed to
for 2 h. Set the steam induction timer to the manufacturer’s
10.8.8.
recommended interval. If the manufacturer does not specify a
10.8.7 To determine the correct pan loading sequence,
steam injection time, then set the timer to 10 s.
perform at least two test runs following the procedure given in
10.9.2 Record the initial weight of the empty runoff pan.
10.8.8 and 10.8.9. The objective of these runs is to determine
10.9.3 Run the steam cycle, measuring the input water
which loading sequence (top-down or bottom-up) has the least
volume.
effect on the browning uniformity from rack to rack. This
occurs when the first cake loaded is no darker than another 10.9.4 Collectallrunoffintherunoffpanandweighthepan
cakeattheendofthetest.Forthefirstrun(s),loadthefirstpan and accumulated runoff.
F1496 − 13 (2019)
10.9.5 Repeat 10.9.2 through 10.9.4 a total of five times at 11.4.2 If the oven’s temperature control is adjusted to bring
15 6 0.1-min intervals. it within 5°F (2.8°C) of the center of the oven temperature, for
the as-adjusted condition, report the oven temperature control
11. Calculation and Report
setting that corresponds to 350 6 5°F (177 6 2.8°C) at the
NOTE19—Theresultsofeachtestarecalculated,recorded,andreported
center of the oven as determined in 10.2.4.
as described in this section.Asummary of the reported results is given in
Annex A2. 11.5 Energy Input Rate:
11.5.1 Report the manufacturer’s rated energy input (name-
11.1 Test Oven—Using Specification F2092 classifications,
plate) in kBtu/h for a gas oven and kW for an electric oven.
summarize the physical and operating characteristics of the
11.5.2 Calculate and report the maximum energy input rate
convection oven. Use additional text to describe any design
(Btu/h or kW) based on the energy consumed by the oven
characteristics that may facilitate the audience’s interpretation
during the preheat period using the following:
ofthetestresults.Includeallmanufacturer’sspecificationsand
deviations therefrom.
E
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