1、Designation:F223809An American National StandardStandard Test Method forPerformance of Rapid Cook Ovens1This standard is issued under the fixed designation F2238;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revisi
2、on.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 evaluates the energy consumption andcooking performance of rapid cook ovens.The food serviceoperator can use this eva
3、luation to select a rapid cook oven andunderstand its energy consumption.1.2 This test method is applicable to gas and electric rapidcook ovens.1.3 The rapid cook oven can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate(see 10.2),1.3.2 Preheat energy consumption a
4、nd time(see 10.3),1.3.3 Idle energy rate(see 10.4),1.3.4 Pilot energy rate(if applicable)(see 10.5),and1.3.5 Cooking-energy efficiency,cooking energy rate,andproduction capacity(see 10.6).1.4 The values stated in inch-pound units are to be regardedas standard.No other units of measurement are includ
5、ed in thisstandard.1.5 This test method may involve hazardous materials,operations,and equipment.This test method does not purportto address all of the safety concerns,if any,associated with itsuse.It is the responsibility of the user of this test method toestablish appropriate safety and health pra
6、ctices and deter-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 Fuels2.2 ASHRAE Documents:ASHRAE Handbook of Fundamentals“Thermal and RelatedProper
7、ties of Food and Food Materials,”Chapter 30,Table1,19893ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data33.Terminology3.1 Definitions:3.1.1 cooking-energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the rap
8、id cook oven during the cookingevent.3.1.2 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the cooking-energy efficiencytest.3.1.3 energy input rate,npeak rate at which a rapid cookoven consumes energy(Btu/h or kW).3.1.4 idle energy rate,nthe rapid cook ovens rate ofenerg
9、y consumption(Btu/h or kW),when empty,required tomaintain its cavity temperature at the specified thermostat setpoint or to otherwise maintain the oven in a ready-to-cookcondition.3.1.5 oven cavity,nthat portion of the rapid cook oven inwhich food products are heated or cooked.3.1.6 pilot energy rat
10、e,nrate of energy consumption(Btu/h)by a rapid cook ovens continuous pilot(if applicable).3.1.7 preheat energy,namount of energy consumed(Btuor kWh),by the rapid cook oven while preheating its cavityfrom ambient temperature to the specified thermostat set pointor while preheating any other component
11、 of the oven,forexample,an integral heat exchanger,to a ready-to-cook con-dition.3.1.8 preheat time,ntime(min.)required for the rapidcook oven cavity to preheat from ambient temperature to thespecified thermostat set point or for the rapid cook oven toachieve a ready-to-cook condition.1This test met
12、hod 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 edition approved Oct.1,2009.Published November 2009.Originallyapproved in 2003.Last previous edition approved in 2003 as F22
13、38 03.DOI:10.1520/F2238-09.2For referenced ASTM standards,visit the ASTM website,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 Society of Hea
14、ting,Refrigerating and Air Condition-ing Engineers,Inc.,1791 Tullie Circle,NE,Atlanta,GA 30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.9 production capacity,nmaximum rate(lb/h)at whichan rapid cook oven can bring the specified
15、 food product to aspecified“cooked”condition.3.1.10 production rate,nrate(lb/h)at which a rapid cookoven brings the specified food product to a specified“cooked”condition.Does not necessarily refer to maximum rate.Pro-duction rate varies with the amount of food being cooked.3.1.11 rapid cook oven,na
16、 cooking appliance that utilizesone or more heat transfer technologies to cook food productwithin a chamber and which is capable of cooking the foodproduct significantly faster than is possible using solely radiantoven or convection oven technologies.Heat transfer technolo-gies which may be employed include microwave,quartzhalogen and high velocity or impingement convection,bothgas and electric.3.1.12 uncertainty,nmeasure of systematic and precisionerrors in specified instrumentation or measure
