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Description of ASTM-F1496 2019ASTM F1496-13-Reapproved2019Active Standard: Standard Test Method for Performance of Convection OvensASTM F1496Scope 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. Note 1: Ovens that can operate in steam-only mode should be evaluated using Test Method F2861. 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.7 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. 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/F1496-13R19 This book also exists in the following packages...Subscription InformationMADCAD.com ASTM Standards subscriptions are annual and access is unlimited concurrency based (number of people that can access the subscription at any given time) from single office location. For pricing on multiple office location ASTM Standards Subscriptions, please contact us at info@madcad.com or +1 800.798.9296.
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About ASTMASTM International, formerly known as the American Society for Testing and Materials (ASTM), is a globally recognized leader in the development and delivery of international voluntary consensus standards. Today, some 12,000 ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence. ASTM’s leadership in international standards development is driven by the contributions of its members: more than 30,000 of the world’s top technical experts and business professionals representing 150 countries. Working in an open and transparent process and using ASTM’s advanced electronic infrastructure, ASTM members deliver the test methods, specifications, guides, and practices that support industries and governments worldwide. |
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