1、Designation:F 1639 95(Reapproved 2001)An American National StandardStandard Test Method forPerformance of Combination Ovens1This standard is issued under the fixed designation F 1639;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,th
2、e year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon(e)indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers the evaluation of the energyconsumption and cooking performance of combination ovens.The
3、 food service operator can use this evaluation to select acombination oven and understand its energy consumption.1.2 This test method is applicable to gas and electriccombination ovens that are operated in the combination mode.For evaluation of a combination oven operated in eitherconvection oven mo
4、de or steam cooker mode,apply either TestMethod F 1484 or Test Method F 1496.1.3 The combination oven can be evaluated with respect tothe following(where applicable):1.3.1 Energy input rate and thermostat calibration(10.2).1.3.2 Preheat energy consumption and time(10.3).1.3.3 Idle energy rate(10.4).
5、1.3.4 Pilot energy rate(if applicable)(10.5).1.3.5 Cooking energy efficiency,cooking-load energy effi-ciency,and production capacity(10.6).1.3.6 Water consumption(10.6).1.3.7 Condensate temperature(10.6).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units given in pa
6、rentheses are for informa-tion only.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 limitat
7、ions prior to use.2.Referenced Documents2.1 ASTM Standards:F 1484 Test Method for Performance of Steam Cookers2F 1495 Specification for Ovens,Combination,Electric2F 1496 Test Method for Performance of Convection Ovens22.2ASHRAE Documents:3ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimen
8、tal DataASHRAE Guideline 2-1986(RA90)Thermal and RelatedProperties of Food and Food Materials3.Terminology3.1 Definitions:3.1.1 combination oven,na device that combines thefunction of hot air convection or saturated and superheatedsteam heating,or both,to perform steaming,baking,roasting,rethermaliz
9、ing,and proofing of various food products.Ingeneral,the term combination oven is used to describe this typeof equipment,which is self contained.The combination oven isalso referred to as a combination oven/steamer.3.1.2 condensate,na mixture of condensed steam andcooling water,exiting the combinatio
10、n oven and directed to adrain.3.1.3 cooking energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the combination oven during thecooking event.3.1.4 cooking-load energy effciency,nquantity of energyimparted to the specified food p
11、roduct and the pot or pancontaining the food product,expressed as a percentage ofenergy consumed by the combination oven during the cookingevent.3.1.5 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the cooking energy efficiencytests.Refers to all loading scenarios(heavy,
12、medium,light).3.1.6 energy input rate,npeak rate at which a combina-tion oven consumes energy(Btu/h or kW).3.1.7 idle energy rate,nthe combination ovens rate ofenergy consumption(kW or Btu/h),when empty,required tomaintain its cavity temperature at the specified thermostat setpoint.3.1.8 oven cavity
13、,nthat portion of the combination ovenin which food products are heated or cooked.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 Sept.10,199
14、5.Published November 1995.2Annual Book of ASTM Standards,Vol 15.07.3See the ASHRAE Handbook of Fundamentals,available from the AmericanSociety of Heating,Refrigeration,andAir Conditioning Engineers,Inc.,1791 TullieCircle,NE,Atlanta,GA 30329.1Copyright ASTM International,100 Barr Harbor Drive,PO Box
15、C700,West Conshohocken,PA 19428-2959,United States.3.1.9 pilot energy rate,nrate of energy consumption(Btu/h)by a combination ovens continuous pilot(if appli-cable).3.1.10 preheat energy,namount of energy consumed(Btuor kWh),by the combination oven while preheating its cavityfrom ambient temperature
16、 to the specified thermostat set point.3.1.11 preheat time,ntime(in min)required for thecombination oven cavity to preheat from ambient temperatureto the specified thermostat set point.3.1.12 production capacity,nmaximum rate(lb/h)atwhich a combination oven can bring the specified food productto a specified“cooked”condition.3.1.13 production rate,nrate(lb/h)at which a combina-tion oven brings the specified food product to a specified“cooked”condition.Does not necessarily refer to maximumrate.Pro