ASTM F1965-2017 Standard Test Method for Performance of Deck Ovens《台式炉性能的标准试验方法》.pdf

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1、Designation: F1965 17 An American National StandardStandard Test Method forPerformance of Deck Ovens1This standard is issued under the fixed designation F1965; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revisi

2、on. 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 evaluates the energy consumption andcooking performance of deck ovens. The food service operatorcan use this eva

3、luation to select a deck oven and understand itsenergy consumption.1.2 This test method is applicable to gas and electric deckovens.1.3 The deck oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate and thermostat calibration (10.2),1.3.2 Preheat energy consum

4、ption and time (10.3),1.3.3 Idle energy rate (10.4),1.3.4 Pilot energy rate (if applicable) (10.5), or1.3.5 Cooking energy efficiency and production capacity(10.6).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa-tion only.1.5

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, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.

6、6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to T

7、rade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural Steel2.2 ASHRAE Documents:3ASHRAE Handbook of Fundamentals, “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 1989ASHRAE Guideline 2-1986 (RA90) Engineering An

8、alysisof Experimental Data2.3 Other Document:4AOAC Procedure 984.25 Moisture (Loss of Mass on Dry-ing) in Frozen French Fried Potatoes3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 cooking energy effciency, nquantity of energy im-parted to the specified food product, expresse

9、d as a percentageof energy consumed by the deck oven during the cookingevent.3.1.2 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).3.1.3 deck oven, nan appliance that cooks the f

10、ood prod-uct within a heated chamber. The food product can be placeddirectly on the floor of the chamber during cooking and energymay be delivered to the food product by convective,conductive, or radiant heat transfer. The chamber may beheated by gas or electric forced convection, radiants, or quart

11、ztubes. Top and bottom heat may be independently controlled.3.1.4 energy input rate, npeak rate at which a deck ovenconsumes energy (Btu/h or kW).3.1.5 idle energy rate, nthe deck ovens rate of energyconsumption (Btu/h or kW), when empty, required to maintainits cavity temperature at the specified t

12、hermostat set point.3.1.6 oven cavity, nthat portion of the deck oven in whichfood products are heated or cooked.3.1.7 pilot energy rate, nrate of energy consumption(Btu/h or kW) by a deck ovens continuous pilot (if appli-cable).1This test method is under the jurisdiction of ASTM Committee F26 on Fo

13、odService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1, 2017. Published October 2017. Originallyapproved in 1999. Last previous edition approved in 2010 as F1965 99 (2010).DOI: 10.1520/F1965-17.2For referenced AS

14、TM standards, 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-Conditionin

15、g Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.4Available from AOAC International, 481 North Frederick Avenue, Suite 500,Gaithersburg, Maryland 20877-2417.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis inter

16、national standard was developed in accordance 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) Com

17、mittee.13.1.8 preheat energy, namount of energy consumed (Btuor kWh), by the deck oven while preheating its cavity fromambient temperature to the specified thermostat set point.3.1.9 preheat time, ntime (minutes) required for the deckoven cavity to preheat from ambient temperature to thespecified th

18、ermostat set point.3.1.10 production capacity, nmaximum rate (lb/h) atwhich a deck oven can bring the specified food product to aspecified cooked condition.3.1.11 production rate, nrate (lb/h) at which a deck ovenbrings the specified food product to a specified cooked condi-tion; does not necessaril

19、y refer to maximum rate. Productionrate varies with the amount of food being cooked.3.1.12 thermal disk, na metal 5-in. diameter,14-in. thickdisk with thermal couple attached for measuring temperature.3.1.13 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or meas

20、ure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Accuracy of the deck oven thermostat is checked at asetting of 475 6 5F (246 6 2.75C) determined by theaverage of 5 disks, and the thermostat is adjusted as necessary.4.2 Energy input rate is determined to confirm that the de

21、ckoven is operating within 5 % of the nameplate energy inputrate. For gas deck oven, the pilot energy rate and the fan andcontrol energy rate are also determined.4.3 Preheat energy and time are determined using averagetemperature of 5-disks.4.4 Idle energy rate is determined at a thermostat settingu

22、sing average temperature of 5-disks to achieve 475 6 5F(246 6 2.75C).4.5 Cooking energy efficiency and production rate aredetermined during cooking tests using pizza as a food product.5. Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the deck ov

23、en is operating properly priorto 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 deck oven can be ready for operation.5.3 Idle energy rate a

24、nd pilot energy rate can be used toestimate energy consumption during noncooking periods.5.4 Cooking energy efficiency is a precise indicator of deckoven energy performance while cooking a typical food productunder various loading conditions. If energy performance infor-mation is desired using a foo

25、d product other than the specifiedtest food, the test method could be adapted and applied. Energyperformance information allows an end user to better under-stand the operating characteristics of a deck oven.5.5 Production capacity information can help an end user tobetter understand the production c

26、apabilities of a deck oven asit is used to cook a typical food product and this could help inspecifying 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 A

27、nalytical 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, having a resolution of 0.2 in.Hg and an unc

28、ertainty 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. past b

29、oth 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 (104.4 6 2.75C), to be used to determine moisturecontent of pizza crust, pizza sauce, and pizza cheese.6.5 Gas Meter, for measuring

30、the gas consumption of a deckoven, shall be a positive displacement type with a resolution ofat least 0.01 ft3and a maximum uncertainty no greater than1 % of the measured value for any demand greater than 2.2ft3/h. If the meter is used for measuring the gas consumed bythe pilot lights, it shall have

31、 a resolution of at least 0.01 ft3anda maximum uncertainty no greater than 2 % of the measuredvalue.6.6 Pressure Gage, for monitoring natural gas pressure,having a range from 0 to 10 in. H2O, a resolution of 0.5 in.H2O, and a maximum uncertainty of 1 % of the measuredvalue.6.7 Stopwatch, with a 1-s

32、resolution.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F with an uncertainty of 61F.6.9 Thermocouple, fiberglass insulated, 24 gage, Type Kthermocouple wire, connected at the exposed ends by solderingthe two wires together, or fiberglass insulated, 24-ga

33、ge, Type Kthermocouple wire, peened flat at the exposed ends and spotwelded to steel disk surfaces with a strain gage welder.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 Watt-Hour Meter, for measuring the electrical

34、 energyconsumption of a deck oven, having a resolution of at least 10Wh and a maximum uncertainty no greater than 1.5 % of themeasured value for any demand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than

35、10 %.6.12 Identification Markers, required for keeping pizzasorganized during handling process.F1965 172NOTE 1The plastic bag seals numbered and color coded have shownto be a good method. See Fig. 1.6.13 Thermal Steel DiskUsing a strain gauge welder,attach one high temperature thermocouple to the ce

36、nter of oneside of a steel disk. The disk is to be 5 in. (127 mm) indiameter,14 in. (6.3 mm) thick, composed of structural-gradecarbon steel in accordance with Specification A36/A36M, freeof rust or corrosion. The disks shall be flat to within 0.010 in.(0.25 mm) over the diameter. Add strain relief

37、to each disk tofacilitate handling of the disks. See Fig. 2 and Fig. 3.FIG. 1 Identifying PizzasFIG. 2 Thermocouple WeldingFIG. 3 Disk ThermocoupleF1965 1736.14 Strain Gauge Welder, capable of welding thermo-couples to steel.5NOTE 2The 28-gauge (0.3 mm) stainless steel shim wrapped over thethermocou

38、ple wire and tack-welded to the disk make effective strainreliefs for this application.7. Reagents and Materials7.1 Pizza CrustShall be a nominal 11.75 6 0.25 in.diameter, prebaked or parbaked (self-rising) crust, enrichedflour (wheat flour, malted barley flour, niacin, reduced iron,thiamine mononit

39、rated riboflavin, folic acid). Refrigerate to 386 2F (3.3 6 1.1C).7.2 Pizza SauceShall be a simple, tomato based saucewith tomatoes, water, tomato paste.Amoisture content of 90 62 % by weight, based on a gravimetric moisture analysis.Refrigerate to 38 6 2F (3.3 6 1.1C).7.3 Pizza CheeseShall be a par

40、t skim, low moisture,shredded mozzarella cheese, parmesan cheese (pasteurizedcultured part-skim milk, salt, enzymes), provolone cheese(pasteurized milk, cheese cultures, salt, enzymes), white ched-dar cheese (pasteurized milk, cheese cultures, salt, enzymes).Refrigerate to 38 6 2F (3.3 6 1.1C).7.4 P

41、izzaShall be comprised of a pizza crust, pizza sauce,and pizza cheese. Each uncooked pizza should have a weightof 1.7 6 0.1 lb. Moisture content of the uncooked pizza shallbe 48 6 3 % by weight, based on a gravimetric analysis.67.5 Pizza ScreenShall be a 12 in. diameter, aluminumpizza screen used fo

42、r pizza handling during prep. Refrigerate to38 6 2F (3.3 6 1.1C). (See Fig. 4).5The sole source of supply of the strain gauge welder (Eaton Model W1200)known to the committee at this time is Eaton Corp., 1728 Maplelawn Road, Troy,MI 48084. If you are aware of alternative suppliers, please provide th

43、is informationto ASTM International Headquarters. Your comments will receive careful consid-eration at a meeting of the responsible technical committee,1which you may attend.6The Food Service Technology Center has found that Villa Prima Frozen(25.85 oz), 4 Cheese Pizza complies with the pizza specif

44、ication requirements forthis test method. The sole source of supply of the pizza known to the committee atthis time is Schwans Food Company Inc., Marshall, MN, 56258 (Item # 73184). Ifyou are aware of alternative suppliers, please provide this information to ASTMInternational Headquarters. Your comm

45、ents will receive careful consideration at ameeting of the responsible technical committee,1which you may attend.FIG. 4 Pizza ScreenF1965 1747.6 Gravimetric moisture analysis shall be performed asfollows: to determine moisture content, place a thawed, refrig-erated 38 6 2F (3.3 6 1.1C) pizza sample

46、of the test food ona dry, aluminum sheet pan and place the pan in a convectiondrying oven at a temperature of 220 6 5F (104 6 15C) fora period of 24 h. Weigh the sample before it is placed in theoven and after it is removed and determine the percentmoisture content based on the percent weight loss o

47、f thesample. The sample must be thoroughly chopped (18 in. orsmaller squares) and spread evenly over the surface of the sheetpan in order for all of the moisture to evaporate during dryingand it is permissible to spread the sample on top of bakingpaper in order to protect the sheet pan and simplify

48、cleanup.NOTE 3The moisture content of pizza crust, pizza sauce, and pizzacheese can be determined by a qualified chemistry lab using the AOACProcedure 984.25.8. Sampling8.1 Deck OvenSelect a representative production modelfor performance testing.9. Preparation of Apparatus9.1 Install the appliance i

49、n accordance with the manufactur-ers instructions under a canopy exhaust hood. Position thedeck 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 deck ovenshall be a minimum of 3 ft from any side wall, side partition,or other operating appliance. The exhaust ventilation rate shallbe 300 cfm per linear foot of hood length. The associatedheating or cooling system shall be capable of maintaining anambient tem