1、Designation:F321616Standard Test Method forPerformance of Retherm Ovens1This standard is issued under the fixed designation F3216;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indic
2、ates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method evaluates the energy consumption andcooking performance of retherm ovens.The food serviceoperator can use this evaluation to select a retherm oven an
3、dunderstand its energy consumption.1.2 This test method is applicable to gas and electricretherm ovens.1.3 The retherm oven can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate(10.2),1.3.2 Preheat energy consumption and time(10.3),1.3.3 Idle energy rate(10.4),1.3.4
4、 Pilot energy rate(if applicable)(10.5),and1.3.5 Cooking Energy Rate,Production Capacity,CookingEnergy Efficiency(10.7).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 test method may involve hazardous mater
5、ials,operations,and equipment.This test method does not purportto address all of the potential safety problems associated withits use.It is the responsibility of the users of this test method toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitatio
6、ns prior to its use.2.Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous Fuels2.2 ASHRAE Documents:3ASHRAE Handbook of Refrigeration“Thermal Propertiesof Food,”Chapter 19,Table 3,2014.3.Terminology3.1 Definitions:3.
7、1.1 cooking energy effciency,nthe ratio of the quantityof energy absorbed by the food product to the quantity ofenergy input to the oven during a cooking energy efficiency testexpressed as a percent.3.1.2 cooking energy rate,nthe average rate of energyconsumption(Btu/h or kW)during the cooking energ
8、y effi-ciency tests.3.1.3 energy input rate,nthe peak rate at which a rethermoven consumes energy(Btu/h or kW).3.1.4 idle energy rate(ready-to-cook condition),ntheretherm ovens rate of energy consumption(Btu/h or kW),when empty,required to maintain its cavity temperature at thespecified thermostat s
9、et point or to otherwise maintain the ovenin a ready-to-cook condition.3.1.5 oven cavity,nthe portion of the retherm oven inwhich food products are heated.3.1.6 pilot energy rate,nthe rate of energy consumed(Btu/h)by a retherm ovens continuous pilot(if applicable).3.1.7 preheat energy,nthe amount of
10、 energy consumed(Btu or kWh),by the retherm oven while preheating its cavityfrom ambient temperature to the specified thermostat set pointor while preheating any other component of the oven,forexample an integral heat exchanger,to a ready-to-cook condi-tion.3.1.8 preheat time,nthe time(min)required
11、for theretherm oven cavity to preheat from ambient temperature to thespecified thermostat set point or for the retherm oven toachieve a ready-to-cook condition.3.1.9 production capacity,nthe maximum rate(lb/h orkg/h)at which a retherm oven can bring the specified foodproduct to a specified“cooked”co
12、ndition.3.1.10 retherm oven,nan appliance with a closed,heatedcavity,designed specifically for low-temperature reheating.3.1.11 uncertainty,nthe measure of systematic and preci-sion errors in specified instrumentation or measure of repeat-ability of a reported test result.4.Summary of Test Method4.1
13、 Thermostat CalibrationAccuracy of the retherm oventhermostat is checked at a setting of 250F(121C).This is1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edi
14、tion approved Oct.1,2016.Published December 2016.DOI:10.1520/F3216-16.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at Serviceastm.org.For the Annual Book ofASTM standards volume information,refer the standards Document Summarypage on the ASTM web
15、site.3Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 accomplished by comparing the ovens temperatu
16、re controlsetting with the temperature at the center of the ovens cavity.If necessary,the control is adjusted so that the maximumdifference between its reading and the temperature at the centerof the cavity is no more than 65F(3C).4.2 Energy Input RateThe input rate of the oven isdetermined to check whether the retherm oven is operatingwithin 5%of its nameplate energy input rate.For gascombination ovens,the pilot energy rate and the fan andcontrol energy rates are also determined.4.3 Preheat Ene
