1、Designation:F286115An American National StandardStandard Test Method forEnhanced Performance of Combination Oven in VariousModes1This standard is issued under the fixed designation F2861;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revisio
2、n,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers the evaluation of the energy andwater consumption and the cooking performance of comb
3、ina-tion ovens that can be operated in hot air convection,steam,and the combination of both hot air convection and steammodes.The test method is also applicable to convection ovenswith moisture injection.The results of this test method can beused to evaluate a combination oven and understand its ene
4、rgyconsumption.1.2 This test method is applicable to gas and electriccombination ovens that can be operated in convection,steamand combination modes.1.3 The combination oven can be evaluated with respect tothe following(where applicable):1.3.1 Energy input rate and thermostat calibration(10.2).1.3.2
5、 Preheat energy consumption and time(10.3).1.3.3 Idle energy rate in convection,steam and combinationmodes(10.4).1.3.4 Pilot energy rate(if applicable)(10.5).1.3.5 Cooking-energy efficiency,cooking energy rate,pro-duction capacity,water consumption and condensate tempera-ture in steam mode(10.6).1.3
6、.6 Cooking-energy efficiency,cooking energy rate,andproduction capacity in convection mode(10.7).1.3.7 Cooking uniformity in combination mode(10.8).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units given in parentheses are for informa-tion only.1.5 This standard do
7、es not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standar
8、ds:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous FuelsF1217 Specification for Cooker,SteamF1484 Test Methods for Performance of Steam CookersF1495 Specification for Combination Oven Electric or GasFiredF1496 Test Method for Performance of Convection
9、 Ovens2.2 ASHRAE Documents:3ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental DataASHRAE Guideline 2-1986(RA90)Thermal and RelatedProperties of Food and Food Materials3.Terminology3.1 Definitions:3.1.1 combination mode,nfor the purposes of this testmethod,combination mode is defined a
10、s moist heat at 350F(177C)with the humidity and fan set to operate at theirmaximum settings,hereafter referred to as combi mode.3.1.2 combination oven,ndevice that combines the func-tion of hot air convection(oven mode),steam heating(steammode),and a combination of both to perform steaming,whichincl
11、udes low or high temperature steaming,baking,roasting,rethermalizing,and proofing of various food products.Ingeneral,the term combination oven is used to describe this typeof equipment,which is self contained.3.1.3 condensate,nmixture of condensed steam and cool-ing water,exiting the combination ove
12、n and directed to a drain.3.1.4 convection mode,nfor the purposes of this testmethod,convection mode is defined as dry heat only at 350F(177C)with the fan set to operate at the maximum setting.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direc
13、t responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Nov.1,2015.Published December 2015.Originallyapproved in 2010.Last previous edition approved in 2014 as F2861 14.DOI:10.1520/F2861-15.2For referenced ASTM standards,visit the ASTM website,www.astm.org
14、,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3See the ASHRAE Handbook of Fundamentals,available from the AmericanSociety of Heating,Refrigeration,andAir Conditioning Engineers,I
15、nc.,1791 TullieCircle,NE,Atlanta,GA 30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.5 cooking-energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the combin
16、ation oven during thecooking event.3.1.6 cooking energy rate,naverage rate of energy con-sumption(Btu/h(kJ/h)or kW)during the cooking-energyefficiency tests.3.1.7 energy input rate,npeak rate at which a combinationoven consumes energy(Btu/h(kJ/h)or kW).3.1.8 idle energy rate,ncombination ovens rate of energyconsumption(Btu/h(kJ/h)or kW),when empty,required tomaintain its cavity temperature at the specified thermostat setpoint.3.1.9 oven cavity,nthat portion of the combination ovenin which food p
