ASTM F2238-2009 Standard Test Method for Performance of Rapid Cook Ovens《快速烹调炉性能的标准试验方法》.pdf

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1、Designation: F2238 09An American National StandardStandard Test Method forPerformance of Rapid Cook Ovens1This standard is issued under the fixed designation F2238; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last r

2、evision. 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 rapid cook ovens. The food serviceoperator can u

3、se this evaluation to select a rapid cook oven andunderstand its energy consumption.1.2 This test method is applicable to gas and electric rapidcook ovens.1.3 The rapid cook oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Preheat energy

4、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, cooking energy rate, andproduction capacity (see 10.6).1.4 The values stated in inch-pound units are to be regardedas standard. No other units of

5、measurement are included in thisstandard.1.5 This test method may involve hazardous materials,operations, and equipment. This test method does not purportto address all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this test method toestablish approp

6、riate safety and 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:ASHRAE Handbook of Fundamen

7、tals “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 19893ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data33. Terminology3.1 Definitions:3.1.1 cooking-energy effciency, nquantity of energy im-parted to the specified food product, expressed as

8、a percentageof energy consumed by the rapid cook oven during the cookingevent.3.1.2 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the cooking-energy efficiencytest.3.1.3 energy input rate, npeak rate at which a rapid cookoven consumes energy (Btu/h or kW).3.1.4 idle

9、energy rate, nthe rapid cook ovens rate ofenergy consumption (Btu/h or kW), when empty, required tomaintain its cavity temperature at the specified thermostat setpoint or to otherwise maintain the oven in a ready-to-cookcondition.3.1.5 oven cavity, nthat portion of the rapid cook oven inwhich food p

10、roducts are heated or cooked.3.1.6 pilot energy rate, nrate of energy consumption(Btu/h) by a rapid cook ovens continuous pilot (if applicable).3.1.7 preheat energy, namount of energy consumed (Btuor kWh), by the rapid cook oven while preheating its cavityfrom ambient temperature to the specified th

11、ermostat set pointor while preheating any other component of the oven, forexample, an integral heat exchanger, to a ready-to-cook con-dition.3.1.8 preheat time, ntime (min.) required for the rapidcook oven cavity to preheat from ambient temperature to thespecified thermostat set point or for the rap

12、id cook oven toachieve a ready-to-cook condition.3.1.9 production capacity, nmaximum rate (lb/h) at whichan rapid cook oven can bring the specified food product to aspecified “cooked” condition.3.1.10 production rate, nrate (lb/h) at which a rapid cookoven brings the specified food product to a spec

13、ified “cooked”condition. Does not necessarily refer to maximum rate. Pro-duction rate varies with the amount of food being cooked.3.1.11 rapid cook oven, na cooking appliance that utilizesone or more heat transfer technologies to cook food productwithin a chamber and which is capable of cooking the

14、foodproduct significantly faster than is possible using solely radiant1This 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 Oct. 1, 2009. Published

15、 November 2009. Originallyapproved in 2003. Last previous edition approved in 2003 as F2238 03. DOI:10.1520/F2238-09.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to

16、 the standards Document Summary page onthe ASTM website.3Available from American Society of Heating, Refrigerating and Air Condition-ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, Uni

17、ted States.oven or convection oven technologies. Heat transfer technolo-gies which may be employed include microwave, quartzhalogen and high velocity or impingement convection, bothgas and electric.3.1.12 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure

18、 of repeatabilityof a reported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that the rapidcook oven is operating within 5 % of the nameplate energyinput rate. For a gas rapid cook oven, the pilot energy rate andthe fan and control energy rates are also determin

19、ed.4.2 Preheat energy and time are determined.4.3 Idle energy rate is determined.4.4 Cooking-energy efficiency and production capacity aredetermined during barreling-run cooking tests using pizza asthe food product.5. Significance and Use5.1 The energy input rate test is used to confirm that therapi

20、d cook oven is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe rapid cook oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toestimate energy consump

21、tion during non-cooking periods.5.4 Cooking-energy efficiency is a precise indicator of arapid cook ovens energy performance while cooking a typicalfood product. If energy performance information is desiredusing a food product other than the specified test food, the testmethod could be adapted and a

22、pplied. Energy performanceinformation allows an end user to better understand theoperating characteristics of a rapid cook oven.5.5 Production capacity information can help an end user tobetter understand the production capabilities of a rapid cookoven as it is used to cook a typical food product an

23、d 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 Analytical Balance Scale, for measuring weights up to20 lb, with a resolut

24、ion of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured natural gas volumeto standard conditions. Shall have a resolution of 0.2 in. Hg andan uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall

25、-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 both sides and the front of thecooking appliance and shall not incor

26、porate 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 consumption of arapid cook oven, shall be a positive displacement type with

27、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 resolution of atleast 0.01 ft3and a maximum uncertainty no greater than 2 %

28、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 resolution.6.8 Temperature Sensor, for measuring natural gas tempera-tur

29、e in the range of 50 to 100F with an uncertainty of 6 1F.6.9 Thermocouple, industry-standard, insulated, 24 gage,type T or Type K thermocouple wire, welded and calibrated,with an uncertainty of 61F.6.10 Thermocouple Probe, Type T or Type K, micro needle,product probe with a response time from ambien

30、t to 200F ofless than 20 s, and an uncertainty of 61F.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a rapid cook 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 dem

31、and 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 moisturecontent of 36 6 3 % by weight, based on a g

32、ravimetricmoisture 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 skim, low moisture, shred-ded mozzarella cheese wit

33、h a moisture content of 50 6 2%byweight, based on a gravimetric moisture analysis. Refrigerateto 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 top of a pizza crust to within 0.5 in.of the edge

34、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 convection drying oven at a temperature of 220 6 5F fo

35、r aperiod of 24 h. Weigh the sample before it is placed in the ovenand after it is removed and determine the percent moisturecontent based on the percent weight loss of the sample. Thesample must be thoroughly chopped (18 in. or smaller squares)and spread evenly over the surface of the sheet pan in

36、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 clean-up.F2238 092NOTE 1The moisture content of pizza crust, pizza sauce, and pizzacheese can be determined by a qualified chemistry

37、lab using the AOACprocedure 984.25 Moisture (Loss of Mass on Drying) in Frozen FrenchFried Potatoes.8. Sampling and Test Units8.1 Rapid Cook OvenSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appliance in a properly ventilated area inaccord

38、ance with the manufacturers instructions. The associ-ated heating or cooling system shall be capable of maintainingan ambient temperature of 75 6 5F within the testingenvironment.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temperatures and are meant to pro

39、vide a reasonableguideline for the temperature requirements during testing. If a facility isnot able to maintain the required temperatures, 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 devia

40、tions are notedon the Results Reporting Sheets.9.2 Connect the rapid cook oven to a calibrated energy testmeter. For gas installations, install a pressure regulator down-stream from the meter to maintain a constant pressure of gasfor all tests. Install instrumentation to record both the pressureand

41、temperature of the gas supplied to the rapid cook oven andthe barometric pressure during each test so that the measuredgas flow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is not within 62.5 % of the manufa

42、cturersnameplate voltage.9.3 For an electric rapid cook oven, confirm (while the rapidcook oven elements are energized) that the supply voltage iswithin 62.5 % of the operating voltage specified by themanufacturer. Record the test voltage for each test.NOTE 3It is the intent of the testing procedure

43、 herein to evaluate theperformance of a rapid cook oven at its rated gas pressure or electricvoltage. If an electric unit is rated dual voltage (that is, designed to operateat either 240 or 480 V with no change in components), the voltage selectedby the manufacturer or tester, or both, shall be repo

44、rted. If a rapid cookoven is designed to operate at two voltages without a change in theresistance of the heating elements, the performance of the unit (forexample, preheat time) may differ at the two voltages.9.4 For a gas rapid cook oven, adjust (during maximumenergy input) the gas supply pressure

45、 downstream from theappliances pressure regulator to within 6 2.5 % of theoperating manifold pressure specified by the manufacturer.Make adjustments to the appliance following the manufactur-ers recommendations for optimizing combustion.10. Procedure10.1 General:10.1.1 For gas appliances, record the

46、 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 pressure,10.1.1.5 Barometric pressure, and10.1.1.6 Energy input rate during or im

47、mediately prior totest (for example, during the preheat for that days testing).NOTE 4Using a calorimeter or gas chromatograph in accordance withaccepted laboratory procedures is the preferred method for determiningthe higher heating value of gas supplied to the rapid cook oven under test.It is recom

48、mended that all testing be performed with gas having a higherheating value of 1000 to 1075 Btu/ft3.10.1.2 For gas rapid cook ovens, add electric energy con-sumption to gas energy for all tests, with the exception of theenergy input rate test (see 10.3).10.1.3 For electric rapid cook ovens, record th

49、e followingfor each test run:10.1.3.1 Voltage while elements are energized, and10.1.3.2 Energy input rate during or immediately prior totest (for example, during the preheat for that days testing).10.1.4 For each test run, confirm that the peak input rate iswithin 6 5 % 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 rapid cook oven.10.2 Energy Input:10.2.1 Set the rapid cook oven controls so that the oven willop