ASTM F2238-2016 Standard Test Method for Performance of Rapid Cook Ovens《快速烹饪烤箱的性能的标准试验方法》.pdf
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1、Designation: F2238 09F2238 16 An 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
2、of last revision. 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 and cooking performance of rapid cook ovens. The food service ope
3、ratorcan use this evaluation to select a rapid cook oven and understand its energy consumption.1.2 This test method is applicable to gas and electric rapid cook ovens.1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Pr
4、eheat 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, cooking energy rate, and production capacity (see 10.6).1.4 The values stated in inch-pound units are to be regarded as standard. No
5、other units of measurement are included in thisstandard.1.5 This test method may involve hazardous materials, operations, and equipment. This test method does not purport to addressall of the safety concerns, if any, associated with its use. It is the responsibility of the user of this test method t
6、o establishappropriate safety and health practices and determine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels2.2 ASHRAE Documents:32013 ASHR
7、AE Handbook of Fundamentals “Thermal and Related Properties of Food and Food Materials,” Chapter 30, Table1, 1989Chapter 1, Psychrometrics2014 ASHRAE HandbookRefrigeration Chapter 19, Thermal Properties of FoodsASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data32.3 AOAC Documen
8、t:4AOAC Procedure 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes3. Terminology3.1 Definitions:3.1.1 cooking-energy effciency, nquantity of energy imparted to the specified food product, expressed as a percentage ofenergy consumed by the rapid cook oven during the cooking ev
9、ent.3.1.2 cooking energy rate, naverage rate of energy consumption (Btu/h or kW) during the cooking-energy efficiency test.3.1.3 energy input rate, npeak rate at which a rapid cook oven consumes energy (Btu/h or kW).1 This test method is under the jurisdiction of ASTM Committee F26 on Food Service E
10、quipment and is the direct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current edition approved Oct. 1, 2009March 15, 2016. Published November 2009April 2016. Originally approved in 2003. Last previous edition approved in 20032009as F2238 03.F2238 09. DOI: 10.1520/F2238-
11、09.10.1520/F2238-16.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 Available from American Society of Heat
12、ing, Refrigerating, and Air Conditioning Engineers, Inc., Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE,Atlanta, GA 30329.30329, http:/www.ashrae.org.4 Available from AOAC International, 2275 Research Blvd., Suite 300, Rockville, MD 20850-3250, http:/www.aoac.org.This document is
13、 not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropr
14、iate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.4 idle energy rate, nthe rapid cook ovens rate of energy con
15、sumption (Btu/h or kW), when empty, required to maintainits cavity temperature at the specified thermostat set point or to otherwise maintain the oven in a ready-to-cook condition.3.1.5 oven cavity, nthat portion of the rapid cook oven in which food products are heated or cooked.3.1.6 pilot energy r
16、ate, nrate of energy consumption (Btu/h) by a rapid cook ovens continuous pilot (if applicable).3.1.7 preheat energy, namount of energy consumed (Btu or kWh), by the rapid cook oven while preheating its cavity fromambient temperature to the specified thermostat set point or while preheating any othe
17、r component of the oven, for example, anintegral heat exchanger, to a ready-to-cook condition.3.1.8 preheat time, ntime (min.) required for the rapid cook oven cavity to preheat from ambient temperature to the specifiedthermostat set point or for the rapid cook oven to achieve a ready-to-cook condit
18、ion.3.1.9 production capacity, nmaximum rate (lb/h) at which an 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 cook oven brings the specified food product to a specified “cooked”condition. Does not necessari
19、ly refer to maximum rate. Production rate varies with the amount of food being cooked.3.1.11 rapid cook oven, na cooking appliance that utilizes one or more heat transfer technologies to cook food product withina chamber and which is capable of cooking the food product significantly faster than is p
20、ossible using solely radiant oven orconvection oven technologies. Heat transfer technologies which may be employed include microwave, quartz halogen and highvelocity or impingement convection, both gas and electric.3.1.12 uncertainty, nmeasure of systematic and precision errors in specified instrume
21、ntation or measure of repeatability of areported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that the rapid cook oven is operating within 5 % of the nameplate energy inputrate. For a gas rapid cook oven, the pilot energy rate and the fan and control energy rat
22、es are also determined.4.2 Preheat energy and time are determined.4.3 Idle energy rate is determined.4.4 Cooking-energy efficiency and production capacity are determined during barreling-run cooking tests using pizza as thefood product.5. Significance and Use5.1 The energy input rate test is used to
23、 confirm that the rapid cook oven is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly therapid cook oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used to
24、 estimate energy consumption during non-cooking periods.5.4 Cooking-energy efficiency is a precise indicator of a rapid cook ovens energy performance while cooking a typical foodproduct. If energy performance information is desired using a food product other than the specified test food, the test me
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