1、Designation:F181709An American National StandardStandard Test Method forPerformance of Conveyor Ovens1This standard is issued under the fixed designation F1817;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision
2、.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 an evaluation of the energyconsumption and cooking performance of conveyor ovens.Thefood service operator can us
3、e this evaluation to select aconveyor oven and understand its energy consumption.1.2 This test method is applicable to gas and electricconveyor ovens.1.3 The conveyor oven can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate and thermostat calibration(see10.2),1.3.
4、2 Preheat energy consumption and 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 and production capacity(see 10.6).1.4 The values stated in inch-pound units are to be regardedas standard.No other units of measurement
5、 are included in thisstandard.1.5 This standard does 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 p
6、rior to use.2.Referenced Documents2.1 ASHRAE Documents:ASHRAE Handbook of Fundamentals,“Thermal and Re-lated Properties of Food and Food Materials,”Chapter 30,Table 1,19892ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data23.Terminology3.1 Definitions:3.1.1 conveyor oven,nan appli
7、ance that carries the foodproduct on a moving conveyor into and through a heatedchamber.The chamber may be heated by gas or electric forcedconvection,radiants,or quartz tubes.Top and bottom heat maybe independently controlled.3.1.2 cooking energy effciency,nquantity of energy im-parted to the specif
8、ied food product,expressed as a percentageof energy consumed by the conveyor oven during the cookingevent.3.1.3 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the cooking energy efficiencytests.Refers to all loading scenarios(heavy,medium,light).3.1.4 energy input rate,n
9、peak rate at which a conveyoroven consumes energy(Btu/h or kW).3.1.5 idle energy rate,nthe conveyor ovens rate ofenergy consumption(kW or Btu/h),when empty,required tomaintain its cavity temperature at the specified thermostat setpoint.3.1.6 oven cavity,nthat portion of the conveyor oven inwhich foo
10、d products are heated or cooked.3.1.7 pilot energy rate,nrate of energy consumption(Btu/h)by a conveyor ovens continuous pilot(if applicable).3.1.8 preheat energy,namount of energy consumed(Btuor kWh),by the conveyor oven while preheating its cavityfrom ambient temperature to the specified thermosta
11、t set point.3.1.9 preheat time,ntime(min.)required for the conveyoroven cavity to preheat from ambient temperature to thespecified thermostat set point.3.1.10 production capacity,nmaximum rate(lb/h)atwhich a conveyor oven can bring the specified food product toa specified“cooked”condition.3.1.11 pro
12、duction rate,nrate(lb/h)at which a conveyoroven 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.3.1.12 uncertainty,nmeasure of systematic and precisionerrors in specified instrum
13、entation or measure of repeatabilityof a reported test result.1This 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 edition approved Oct.1,2009.Published November 2
14、009.Originallyapproved in 1997.Last previous edition approved in 2003 as F1817 97(2003).DOI:10.1520/F1817-09.2Available 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,
15、PO Box C700,West Conshohocken,PA 19428-2959.United States1 4.Summary of Test Method4.1 Accuracy of the conveyor oven thermostat is checked ata setting of 475F and the thermostat is adjusted as necessary.4.2 Energy input rate is determined to confirm that theconveyor oven is operating within 5%of the
16、 nameplate energyinput rate.For gas conveyor oven,the pilot energy rate and thefan and control energy rates are also determined.4.3 Preheat energy and time are determined.4.4 Idle energy rate is determined at a thermostat setting of475F.4.5 Cooking energy efficiency and production rate aredetermined during light-,and heavy-load cooking tests usingpizza as a food product.5.Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the conveyor oven is op
