ANSI ASTM F1817-2017 Standard Test Method for Performance of Conveyor Ovens.pdf

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1、Designation: F1817 17 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 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 app

6、ropriate safety, health, and environmental prac-tices and determine the applicability of regulatory limitationsprior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDev

7、elopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASHRAE Documents:22013 ASHRAE Handbook of Fundamentals Chapter 1, Psy-chrometrics2014 ASHRAE HandbookRefrigeration Chapter 19

8、Ther-mal Conductivity of Foods, page 9 (R19.9); Diffusivity offoods, R19.17, and Enthalpy of foods R19.8ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental DataASHRAE Guideline 2 2010 (RA 2014) Engineering Analy-sis of Experimental Data2.2 Other Document:AOAC Procedure 984.25 Moisture

9、 (Loss of Mass on Dry-ing) in Frozen French Fried Potatoes33. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 chamber stabilization pizzas, nfull cooking cavityload of nominal 12 in. pizzas loaded at beginning of productioncapacity test.3.1.2 conveyor oven, nan appliance that car

10、ries the foodproduct on a moving conveyor into and through a heatedchamber. The chamber may be heated by gas or electric forcedconvection, radiant, or quartz tubes. Top and bottom heat maybe independently controlled.3.1.3 cooking energy effciency, nquantity of energy im-parted to the specified food

11、product, expressed as a percentageof energy consumed by the conveyor oven during the cookingevent.3.1.4 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the cooking energy efficiencytests.3.1.5 cooking stabilization pizzas, nfull cooking chamberof nominal 12 in. pizzas

12、continuously loaded directly followingthe test pizzas. Pizzas keep the cooking chamber consistentduring the measured test pizzas.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 Energ

13、y Protocol.Current edition approved April 1, 2017. Published November 2017. Originallyapproved in 1997. Last previous edition approved in 2009 as F1817 09. DOI:10.1520/F1817-17.2Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circ

14、le, NE, Atlanta, GA30329.3Available from AOAC International, 2275 Research Blvd., Suite 300,Rockville, MD 20850-3250, http:/www.aoac.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accor

15、dance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.13.1.6 energy input rate, npeak r

16、ate at which a conveyoroven consumes energy (Btu/h or kW).3.1.7 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.3.1.8 oven cavity, nthat portion of the conveyor oven inwhich foo

17、d products are heated or cooked.3.1.9 pilot energy rate, nrate of energy consumption(Btu/h) by a conveyor ovens continuous pilot (if applicable).3.1.10 preheat energy, namount of energy consumed (Btuor kWh), by the conveyor oven while preheating its cavityfrom ambient temperature to the specified th

18、ermostat set point.3.1.11 preheat time, ntime (min.) required for the con-veyor oven cavity to preheat from ambient temperature to thespecified thermostat set point.3.1.12 production capacity, nmaximum rate (lb/h) atwhich a conveyor oven can bring the specified food product toa specified “cooked” co

19、ndition.3.1.13 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.3.1.14 test pizzas, nfull cooking chamber of nominal 12in.

20、 pizzas continuously loaded directly following the stabiliza-tion load. These are the pizzas measured for productioncapacity.3.1.15 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 A

21、ccuracy of the conveyor oven thermostat is checked ata setting of 475F (246C) and the thermostat is adjusted asnecessary.4.2 Energy Input RateDetermined to confirm that theconveyor oven is operating within 5 % of the nameplate energyinput rate. For gas conveyor oven, the pilot energy rate and thefan

22、 and control energy rates are also determined. The input rateof the oven is determined to check whether the oven isoperating properly. If the measured input rate is not within 5 %of the rated input, all further testing ceases until the appliancecan be made to operate within this specification. For g

23、as ovens,the pilot energy rate and the fan and control energy rate are alsodetermined.4.3 Preheat Energy Consumption and TimeThe time andenergy required to preheat the oven from room temperature 756 5F (24 6 2.8C) to 475 6 5F (246 6 2.8C) determined.4.4 Idle Energy RateThe idle energy rate (kBtu/h o

24、r kW)is determined with the oven set to maintain 475 6 5F (246 62.8C).4.5 Cooking energy efficiency and production rate aredetermined during heavy-load cooking tests using pizza as afood product.4.6 Cooking UniformityThe uniformity of heating withinthe ovens cavity is determined and reported based o

25、n theproduct cooked temperature per cooking position and visual ofproduct appearance top and bottom.5. Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the conveyor oven is operating properlyprior to further testing and to insure that all test res

26、ults 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 RateThis test provides a measure of anempty ovens energy consumption and pilot ene

27、rgy duringnoncooking periods, at a typical cooking temperature setting. Italso provides an indicator of the combined effectiveness ofcomponents of the ovens design (for example, insulation, doorseals, and combustion efficiency) that influence its energyconsumption.5.4 Cooking Energy EffciencyA preci

28、se indicator of con-veyor oven energy performance while cooking a typical foodproduct under various loading conditions. If energy perfor-mance information is desired using a food product other thanthe specified test food, the test method could be adapted andapplied. Energy performance information al

29、lows an end user tobetter understand the operating characteristics of a conveyoroven.5.5 Production capacity information can help an end user tobetter understand the production capabilities of a conveyoroven as it is used to cook a typical food product and this couldhelp in specifying the proper siz

30、e 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 Analytical Balance Scale, for measuring weights up to20 lb (9.1 kg), with a resolution of 0.01 lb (0.005 kg) and anunce

31、rtainty of 60.01 lb (60.005 kg).6.2 Barometer, for measuring absolute atmosphericpressure, with a range from 28 to 32 in. to be used foradjustment of measured natural gas volume to standard condi-tions. Shall have a resolution of 0.2 in. Hg and an uncertaintyof 60.2 in. Hg.6.3 Canopy Exhaust Hood, 4

32、 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft , 6 in. (1.98 m)from the floor and with the capacity to operate at a nominalexhaust ventilation rate of 300 cfm per linear foot of activehood length. This hood shall extend a minimum of 6 in. (152mm) past both sides and the fron

33、t of the cooking appliance andshall not incorporate side curtains or partitions. Makeup airshall be delivered through face registers or from the space, orboth.6.4 Convection Drying Oven, with temperature controlled at220 6 5F (104 6 2.8C), to be used to determine moisturecontent of pizza crust, pizz

34、a sauce and pizza cheese.F1817 1726.5 Gas Meter, for measuring the gas consumption 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 us

35、ed for measuring the gasconsumed by the pilot lights, it shall have a resolution 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 0 to 15 in. H2O, a resolution of 0.2 in.H2O, and an unce

36、rtainty of 60.1 in. H2O.6.7 Stop Watch, with a 1-s resolution.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 tightlytwisti

37、ng or soldering the two wires together.6.10 Thermocouple Probe, type K, micro needle, productprobe with a response time from ambient to 200F (93.3C) ofless than 20 s.6.11 Temperature Readout Device, connected to bare junc-tion thermocouple probes, with a range from 0 to 450F (17.8to 232C), a resolut

38、ion of 0.1F (0.06C), and an uncertainty of61.0F (60.6C), used to measure the temperature of air(ambient and cavity), and ice/water mixture. The devicereadout shall be capable of displaying required average tem-perature(s) during cooking energy efficiency and cookinguniformity tests (minimum of 20 th

39、ermocouples needed).6.12 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 value for any demand greater than 100 W. Forany demand less than 100 W, the meter shall

40、 have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.6.13 Pizza Cooking Screens, for handling and cookingpizzas, 12 in. diameter aluminum (3003-H14 material) ex-panded metal 66 % open mesh. Weight 0.246 0.02 Lps. Newscreens to be seasoned. (See Fig. 1.)FIG. 1 Pizza Cooki

41、ng ScreenF1817 1737. 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 moisturecontent 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

42、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 skim, low moisture,shredded mozzarella cheese with a moisture content of 50 62 % by weight, based on a gravimetric moisture analysis.Refrigerate to 39

43、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 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.47.5 Gravimetric moisture analys

44、is shall be performed asfollows: to determine moisture content, place a thawed, refrig-erated 38 6 2F pizza on a dry, aluminum sheet pan and placethe pan in a convection drying oven at a temperature of 220 65F (104 6 2.8C) for a period of 24 h. Weigh the sample4The Food Service Technology Center has

45、 found that Villa Prima Frozen(25.85 oz), 4 Cheese Pizza, Item # 73184 complies with the pizza specificationrequirements for this test method. The sole source of supply of the pizza known tothe committee at this time is Schwans Food Company Inc., Marshall, MN, 56258.If you are aware of alternative s

46、uppliers, please provide this information to ASTMInternational Headquarters. Your comments will receive careful consideration at ameeting of the responsible technical committee,1which you may attend.FIG. 2 Discharge Gap Minimum 2.25 in. (57.2 mm); Load Minimum Gap 1.25 in. (31.8 mm)NOTE 1Minimum Dis

47、charge Opening 2.25 in.FIG. 3 Pizza Exit Must Clear Discharge Opening Without TouchingF1817 174before it is placed in the oven and after it is removed anddetermine the percent moisture content based on the percentweight loss of the sample. The sample must be thoroughlychopped (18 in. or smaller squa

48、res) and spread evenly over thesurface of the sheet pan in order for all of the moisture toevaporate during drying and it is permissible to spread thesample on top of baking paper in order to protect the sheet panand simplify cleanup.NOTE 1The moisture content of pizza crust, pizza sauce, and pizzac

49、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 appliance according to the manufacturersinstructions under a canopy exhaust hood. Position the con-veyor oven so that a minimum of 6 in. (152 mm) is maintainedbetween the edge of the hood and the vertical plane of the front