1、Designation:F209311An American National StandardStandard Test Method forPerformance of Rack Ovens1This standard is issued under the fixed designation F2093;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A n
2、umber 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 evaluates the energy consumption andbaking performance of rack ovens.The food service operatorcan use this evaluation to se
3、lect a rack oven and understand itsenergy performance.1.2 This test method is applicable to thermostaticallycontrolled,gas and electric rack ovens.1.3 The rack oven can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate(10.2),1.3.2 Thermostat calibration(10.3),1.3.3
4、Preheat energy and time(10.4),1.3.4 Idle energy rate(10.5),1.3.5 Pilot energy rate,if applicable(10.6),1.3.6 White sheet cake browning(10.7),and1.3.7 Steam performance(10.8),and1.3.8 Baking energy efficiency and production capacity(10.9).1.4 The values stated in inch-pound units are to be regardedas
5、 standard.1.5 This test method may involve hazardous materials,operations,and equipment.This standard does not purport toaddress all of the safety concerns,if any,associated with itsuse.It is the responsibility of the user of this standard toestablish appropriate safety and health practices and dete
6、r-mine the applicability of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous FuelsF1496 Test Method for Performance of Convection Ovens2.2 ANSI Document:3ANSI Z83.11 American
7、National Standard for Gas FoodService Equipment2.3 ASHRAE Documents:4ASHRAE Fundamentals 1997ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 bake time,ntime required to bake the frozen piesspecified in 7.3.3.1
8、.2 baking cavity,nthat portion of the appliance inwhich food products are heated or cooked.3.1.3 baking energy,nenergy consumed by the rack ovenas it is used to bake frozen pies under full-load conditions.3.1.4 baking energy effciency,nquantity of energy im-parted to the pies,expressed as a percenta
9、ge of energyconsumed by the rack oven during the baking event.3.1.5 baking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the baking energy efficiencytests.3.1.6 duty cycle,ndefined as percent(%)of burner timeon divided by a complete on/off cycle during idle energy modeat 400F.3
10、.1.7 idle energy rate,nthe rate of energy consumed(Btu/h or kW)by the rack oven while“holding”or“idling”thebaking cavity at the thermostat set point.3.1.8 measured energy input rate,npeak rate at which arack oven consumes energy(Btu/h or kW),typically reflectedduring preheat.3.1.9 mini-rack oven,nan
11、 appliance that bakes by forcingair within a closed cavity,either fitted with a mechanism forrotating an internal rack which accomodates 8 pans at 4 in.spacing or a fixed 8 pans at 4 in.spacing within the cavity.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipme
12、nt and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1,2011.Published July 2011.Originally approvedin 2001.Last previous edition approved in 2006 as F2093 06.DOI:10.1520/F2093-11.2For referenced ASTM standards,visit the ASTM webs
13、ite,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi
14、.org.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329,http:/www.ashrae.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.10 nameplate energy
15、input rate,nthe maximum orpeak rate at which an appliance consumes energy as rated bythe manufacturer and specified on the nameplate.3.1.11 pilot energy rate,naverage rate of energy con-sumption(Btu/h)by a rack ovens continuous pilot(if appli-cable).3.1.12 preheat energy,namount of energy consumed b
16、ythe rack oven while preheating the baking cavity from ambientroom temperature(75 6 5F)to the thermostat set point.3.1.13 preheat rate,naverage rate(F/min)at which therack ovens baking cavity is heated from ambient temperature(75 6 5F)to the thermostat set point:defined as the settemperature minus ambient temperature divided by the preheattime.3.1.14 preheat time,ntime required for the rack oven topreheat from ambient room temperature(75 6 5F)to thethermostat set point.3.1.15 production capacity
