1、Designation:F305114Standard Test Method forPerformance of Cook-and-Hold Ovens1This standard is issued under the fixed designation F3051;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
2、 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 cook-and-hold ovens.The food ser-vice operator can use this evaluation to select a c
3、ook-and-holdoven and understand its energy consumption.1.2 This test method is applicable to gas and electriccook-and-hold ovens.1.3 The cook-and-hold oven can be evaluated with respectto the following(where applicable):1.3.1 Energy input rate(10.2).1.3.2 Preheat energy consumption and time(10.3).1.
4、3.3 Idle energy rate(10.4).1.3.4 Pilot energy rate(if applicable)(10.5).1.3.5 Cooking energy rate,and production capacity(10.7).1.3.6 Holding energy rate,energy utilization factor,andproduct yield(10.7).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units given in par
5、entheses are for informa-tion only.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
6、health practices 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:3ASHRAE Handbook of Fundamentals,“Thermal and R
7、e-lated Properties of Food and Food Materials,”Chapter 30,Table 1,1989ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions:3.1.1 cook-and-hold oven,nan appliance with a closedheated cavity designed specifically for low-temperaturecooking,followed by a hol
8、ding period at a specified tempera-ture.3.1.2 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the energy utilization factortests.3.1.3 energy input rate,npeak rate at which a cook-and-hold oven consumes energy(Btu/h or kW).3.1.4 energy utilization factor,nthe ratio of the
9、 energyconsumed per pound yield(Wh/lbs)of food product during thecook-and-hold test.3.1.5 holding energy rate,nthe rate of energy consumed(Btu/h or kW)by the cook-and-hold oven while maintainingthe temperature of the cooked food product for a specifiedperiod.3.1.6 idle energy rate(ready-to-cook cond
10、ition),nthecook-and-hold ovens rate of energy consumption(Btu/h orkW),when empty,required to maintain its cavity temperatureat the specified thermostat set point or to otherwise maintainthe oven in a ready-to-cook condition.3.1.7 oven cavity,nthat portion of the cook-and-hold ovenin which food produ
11、cts are heated or cooked.3.1.8 pilot energy rate,nrate of energy consumed(Btu/h)by a cook-and-hold ovens continuous pilot(if applicable).3.1.9 preheat energy,namount of energy consumed(Btuor kWh),by the cook-and-hold oven while preheating its cavityfrom ambient temperature to the specified thermosta
12、t set point1This 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 Jan.1,2014.Published September 2014.DOI:10.1520/F3051-14.2For referenced ASTM stan
13、dards,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 Heating,Refrigerating,and Air-Conditioning Engineers,In
14、c.(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 or while preheating any other component of the oven,forexample an integral heat exchanger,to a ready-to-cook condi-tion.
15、3.1.10 preheat time,ntime(min.)required for the cook-and-hold oven cavity to preheat from ambient temperature tothe specified thermostat set point or for the cook-and-hold ovento achieve a ready-to-cook condition.3.1.11 production capacity,nmaximum rate(lb/h)atwhich a cook-and-hold oven can bring th
16、e specified foodproduct to a specified“cooked”condition.3.1.12 uncertainty,nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4.Summary of Test Method4.1 Accuracy of the cook-and-hold oven thermostat ischecked at a setting of 225F.This is accomplished bycomparing the ovens temperature control setting with thetemperature at the center of the ovens cavity.If necessary,thecontrol is adjusted so that the maximum difference bet