ASTM F1496-12
Historical Standard: ASTM F1496-12 Standard Test Method for Performance of Convection Ovens
SUPERSEDED (see Active link, below)
ASTM F1496
1. Scope
1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens).
1.3 This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.
1.4 The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:
1.4.1 Thermostat calibration ( 10.2 ),
1.4.2 Energy input rate and preheat energy consumption and time ( 10.3 ),
1.4.3 Pilot energy rate (if applicable) ( 10.4 ),
1.4.4 Idle energy rate ( 10.5 ),
1.4.5 Cooking energy efficiency and production capacity ( 10.6 ),
1.4.6 Cooking uniformity ( 10.7 ),
1.4.7 White sheet cake browning ( 10.8 ), and
1.4.8 Bakery steam mode, if applicable ( 10.9 ).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASTM Standards
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
ASHRAE Documents
ASHRAEGuideline2-198 (RA90) Engineering Analysis of Experimental DataAOAC Document
AOACOfficialAction98 Moisture (Loss of Mass on Drying) in Frozen French-Fried Potatoes.Keywords
browning; convection ovens; cooking energy efficiency; cooking uniformity; energy efficiency; energy inputs; energy performances; preheat energy; preheat times; production capacity; productivity;
ICS Code
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
DOI: 10.1520/F1496-12
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