ASTM F2238-03
Historical Standard: ASTM F2238-03 Standard Test Method for Performance of Rapid Cook Ovens
SUPERSEDED (see Active link, below)
ASTM F2238
1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric rapid cook ovens.
1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see10.2 ),
1.3.3 Idle energy rate (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see )10.5, and
1.3.5 Cooking energy efficiency, cooking-load energy efficiency and production capacity (see 10.6).
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 test method may involve hazardous materials, operations, and equipment. This test method 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 test method 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 Engineering Analysis of Experimental DataKeywords
cooking-energy efficiency; efficiency; energy; performance; pizza oven; production capacity; rapid cook oven; test method; throughput; Cooking energy efficiency (CEE); Pizza oven; Production capacity; Rapid cook oven; Uncertainty;
ICS Code
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
DOI: 10.1520/F2238-03
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