ANSI ASTM F1817-2009 Standard Test Method for Performance of Conveyor Ovens《旋转烤炉性能试验方法》.pdf

《ANSI ASTM F1817-2009 Standard Test Method for Performance of Conveyor Ovens《旋转烤炉性能试验方法》.pdf》由会员分享，可在线阅读，更多相关《ANSI ASTM F1817-2009 Standard Test Method for Performance of Conveyor Ovens《旋转烤炉性能试验方法》.pdf（19页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F1817 09 An 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 re

2、vision. 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 ope

3、rator can use 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

4、(see10.2),1.3.2 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

5、units of measurement 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 r

6、egulatory limitations prior 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

7、:3.1.1 conveyor oven, nan appliance 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, nquanti

8、ty of energy im-parted to the specified 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 (hea

9、vy, medium, light).3.1.4 energy input rate, npeak 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 cav

10、ity, nthat portion of the conveyor oven inwhich food 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

11、cavityfrom ambient temperature to the specified thermostat 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 s

12、pecified food product toa specified “cooked” condition.3.1.11 production 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 unce

13、rtainty, nmeasure of systematic and precisionerrors in specified instrumentation 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

14、Energy Protocol.Current edition approved Oct. 1, 2009. Published November 2009. 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

15、Tullie Circle, NE, Atlanta, GA30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States14. 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 E

16、nergy input rate is determined to confirm that theconveyor oven is operating within 5 % of the 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 determine

17、d 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 oper

18、ating properlyprior to further testing and to insure that all test results aredetermined at the same temperature.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe conveyor oven can be ready for operation.5.3 Idle energy rate and pil

19、ot energy rate can be used toestimate energy consumption during noncooking periods.5.4 Cooking energy efficiency is a precise indicator ofconveyor oven energy performance while cooking a typicalfood product under various loading conditions. If energyperformance information is desired using a food pr

20、oduct otherthan the specified test food, the test method could be adaptedand applied. Energy performance information allows an enduser to better understand the operating characteristics of aconveyor oven.5.5 Production capacity information can help an end user tobetter understand the production capa

21、bilities of a conveyoroven as it is used to cook a typical food product and this couldhelp in specifying the proper size and quantity of equipment. Ifproduction information is desired using a food product otherthan the specified test food, the test method could be adaptedand applied.6. Apparatus6.1

22、Analytical Balance Scale, for measuring weights up to20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured natural gasvolume to standard conditions. Shall have a resolution of 0.2in. Hg and a

23、n uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of the hood 6 ft , 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of300 cfm per linear foot of active hood length. This hood shallextend a minimum of 6 in.

24、past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions.6.4 Convection Drying Oven, with temperature controlled at220 6 5F, to be used to determine moisture content of pizzacrust, pizza sauce and pizza cheese.6.5 Gas Meter, for measuring the gas con

25、sumption of aconveyor oven, shall be a positive displacement type with aresolution of at least 0.01 ft3and a maximum uncertainty nogreater than 1 % of the measured value for any demand greaterthan 2.2 ft3/h. If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a reso

26、lution of atleast 0.01 ft3and a maximum uncertainty no greater than 2 %of the measured value.6.6 Pressure Gage, for monitoring natural gas pressure.Shall have a range of zero to 10 in. H2O, a resolution of 0.5 in.H2O, and a maximum uncertainty of 1 % of the measuredvalue.6.7 Stop Watch, with a 1-s r

27、esolution.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range of 50 to 100F with an uncertainty of 61F .6.9 Thermocouple, fiberglass insulated, 24 gage, Type Kthermocouple wire, connected at the exposed ends by tightlytwisting or soldering the two wires together.6.10 Thermoco

28、uple Probe, type K, micro needle, productprobe with a response time from ambient to 200F of less than20 s.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a conveyor oven, shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than 1.5 %of the measured v

29、alue for any demand greater than 100 W. Forany demand less than 100 W, the meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials7.1 Pizza Crust shall be a 12 in. diameter, prebaked orparbaked crust, weighing 0.9 6 0.2 lb and having a m

30、oisturecontent of 36 6 3 % by weight, based on a gravimetricmoisture analysis. Refrigerate to 39 6 1F.7.2 Pizza Sauce shall be a simple, tomato based sauce witha moisture content of 90 6 2 % by weight, based on agravimetric moisture analysis. Refrigerate to 39 6 1F.7.3 Pizza Cheese shall be a part s

31、kim, low moisture,shredded mozzarella cheese with a moisture content of 50 62 % by weight, based on a gravimetric moisture analysis.Refrigerate to 39 6 1F.7.4 Pizza shall be comprised of a pizza crust, pizza sauceand pizza cheese according to the following: uniformly spread0.25 lb of pizza sauce on

32、top of a pizza crust to within 0.5 in.of the edge of the crust and cover the pizza sauce with 0.375 lbof pizza cheese.7.5 Gravimetric moisture analysis shall be performed asfollows: to determine moisture content, placea1lbsample ofthe test food on a dry, aluminum sheet pan and place the pan ina conv

33、ection drying oven at a temperature of 220 6 5F for aperiod of 24 h. Weigh the sample before it is placed in the ovenand after it is removed and determine the percent moistureF1817 092content based on the percent weight loss of the sample. Thesample must be thoroughly chopped (18 in. or smaller squa

34、res)and spread evenly over the surface of the sheet pan in order forall of the moisture to evaporate during drying and it ispermissible to spread the sample on top of baking paper inorder to protect the sheet pan and simplify cleanup.NOTE 1The moisture content of pizza crust, pizza sauce, and pizzac

35、heese can be determined by a qualified chemistry lab using the AOACProcedure 984.25 Moisture (Loss of Mass on Drying) in Frozen FrenchFried Potatoes.8. Sampling, Test Units8.1 Conveyor OvenSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appl

36、iance according to the manufacturersinstructions under a canopy exhaust hood. Position the con-veyor oven so that a minimum of 6 in. is maintained betweenthe edge of the hood and the vertical plane of the front andsides of the appliance. In addition, both sides of the conveyoroven shall be a minimum

37、 of 3 ft from any side wall, sidepartition, or other operating appliance. The exhaust ventilationrate shall be 300 cfm per linear foot of active hood length. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F within thetesting environment when th

38、e exhaust ventilation system isoperating.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temperatures and are meant to provide a reasonableguideline for the temperature requirements during testing. If a facility isnot able to maintain the required temperatures

39、, then it is reasonable toexpect that the application of the procedure may deviate from the specifiedrequirements (if it cannot be avoided) as long as those deviations are notedon the Results Reporting Sheets.9.2 Connect the conveyor oven to a calibrated energy testmeter. For gas installations, inst

40、all a pressure regulator down-stream from the meter to maintain a constant pressure of gasfor all tests. Install instrumentation to record both the pressureand temperature of the gas supplied to the conveyor oven andthe barometric pressure during each test so that the measuredgas flow can be correct

41、ed to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is not within 62.5 % of the manufacturersnameplate voltage.9.3 For an electric conveyor oven, confirm (while theconveyor oven elements are energized) that the supply voltageis

42、within 62.5 % of the operating voltage specified by themanufacturer. Record the test voltage for each test.NOTE 3If an electric conveyor oven is rated for dual voltage (forexample, 208/240 V), the conveyor oven shall be evaluated as twoseparate appliances in accordance with this test method.9.4 For

43、a gas conveyor oven, adjust (during maximumenergy input) the gas supply pressure downstream from theappliances pressure regulator to within 62.5 % of the operat-ing manifold pressure specified by the manufacturer. Makeadjustments to the appliance following the manufacturersrecommendations for optimi

44、zing combustion.10. Procedure10.1 General:10.1.1 For gas appliances, record the following for each testrun:10.1.1.1 Higher heating value,10.1.1.2 Standard gas pressure and temperature used tocorrect measured gas volume to standard conditions,10.1.1.3 Measured gas temperature,10.1.1.4 Measured gas pr

45、essure,10.1.1.5 Barometric pressure,10.1.1.6 Energy input rate during or immediately prior totest (for example, during the preheat for that days testing), and10.1.1.7 Ambient temperature.NOTE 4Using a calorimeter or gas chromatograph in accordance withaccepted laboratory procedures is the preferred

46、method for determiningthe higher heating value of gas supplied to the conveyor oven under test.It is recommended that all testing be performed with gas having a higherheating value of 1000 to 1075 Btu/ft3.10.1.2 For gas conveyor ovens, add electric energy con-sumption to gas energy for all tests, wi

47、th the exception of theenergy input rate test (see 10.3).10.1.3 For electric conveyor ovens, record the following foreach test run:10.1.3.1 Voltage while elements are energized,10.1.3.2 Energy input rate during or immediately prior totest (for example, during the preheat for that days testing), and1

48、0.1.3.3 Ambient temperature.10.1.4 For each test run, confirm that the peak input rate iswithin 65 % of the rated nameplate input. If the difference isgreater than 5 %, terminate testing and contact the manufac-turer. The manufacturer may make appropriate changes oradjustments to the conveyor oven.1

49、0.2 Energy Input Rate and Thermostat Calibration:10.2.1 Install a thermocouple 2 in. above the conveyor, atthe center of the oven cavity (side to side and front to back).10.2.2 Set the temperature control to 475F and turn theconveyor oven on. Record the time and energy consumptionfrom the time when the unit is turned on until the time whenany of the burners or elements first cycle off.10.2.3 Calculate and record the conveyor ovens energyinput rate and compare the result to the rated nameplate input.For gas conveyor ovens, only the burner energy co