ASTM F2861-2015 Standard Test Method for Enhanced Performance of Combination Oven in Various Modes《不同模式下组合炉增强性能的标准试验方法》.pdf

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1、Designation: F2861 15 An American National StandardStandard Test Method forEnhanced Performance of Combination Oven in VariousModes1This standard is issued under the fixed designation F2861; the number immediately following the designation indicates the year oforiginal adoption or, in the case of re

2、vision, the year 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 covers the evaluation of the energy andwater consumption and the cooking performa

3、nce of combina-tion ovens that can be operated in hot air convection, steam,and the combination of both hot air convection and steammodes. The test method is also applicable to convection ovenswith moisture injection. The results of this test method can beused to evaluate a combination oven and unde

4、rstand its energyconsumption.1.2 This test method is applicable to gas and electriccombination ovens that can be operated in convection, steamand combination modes.1.3 The combination oven can be evaluated with respect tothe following (where applicable):1.3.1 Energy input rate and thermostat calibra

5、tion (10.2).1.3.2 Preheat energy consumption and time (10.3).1.3.3 Idle energy rate in convection, steam and combinationmodes (10.4).1.3.4 Pilot energy rate (if applicable) (10.5).1.3.5 Cooking-energy efficiency, cooking energy rate, pro-duction capacity, water consumption and condensate tempera-tur

6、e in steam mode (10.6).1.3.6 Cooking-energy efficiency, cooking energy rate, andproduction capacity in convection mode (10.7).1.3.7 Cooking uniformity in combination mode (10.8).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa

7、-tion only.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 regulatory limitations prior to use.2. R

8、eferenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous FuelsF1217 Specification for Cooker, SteamF1484 Test Methods for Performance of Steam CookersF1495 Specification for Combination Oven Electric or GasFiredF1496 Tes

9、t Method for Performance of Convection Ovens2.2 ASHRAE Documents:3ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental DataASHRAE Guideline 2-1986 (RA90) Thermal and RelatedProperties of Food and Food Materials3. Terminology3.1 Definitions:3.1.1 combination mode, nfor the purposes of t

10、his testmethod, combination mode is defined as moist heat at 350F(177C) with the humidity and fan set to operate at theirmaximum settings, hereafter referred to as combi mode.3.1.2 combination oven, ndevice that combines the func-tion of hot air convection (oven mode), steam heating (steammode), and

11、 a combination of both to perform steaming, whichincludes low or high temperature steaming, baking, roasting,rethermalizing, and proofing of various food products. Ingeneral, the term combination oven is used to describe this typeof equipment, which is self contained.3.1.3 condensate, nmixture of co

12、ndensed steam and cool-ing water, exiting the combination oven and directed to a drain.3.1.4 convection mode, nfor the purposes of this testmethod, convection mode is defined as dry heat only at 350F(177C) with the fan set to operate at the maximum setting.1This test method is under the jurisdiction

13、 of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Nov. 1, 2015. Published December 2015. Originallyapproved in 2010. Last previous edition approved in 2014 as F2861 14. DOI:10.1520/F2861

14、-15.2For 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 the standards Document Summary page onthe ASTM website.3See the ASHRAE Handbook of Fundamentals, available from

15、the AmericanSociety of Heating, Refrigeration, andAir Conditioning Engineers, Inc., 1791 TullieCircle, NE, Atlanta, GA 30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.5 cooking-energy effciency, nquantity of energy im-parted

16、 to the specified food product, expressed as a percentageof energy consumed by the combination oven during thecooking event.3.1.6 cooking energy rate, naverage rate of energy con-sumption (Btu/h (kJ/h) or kW) during the cooking-energyefficiency tests.3.1.7 energy input rate, npeak rate at which a co

17、mbinationoven consumes energy (Btu/h (kJ/h) or kW).3.1.8 idle energy rate, ncombination ovens rate of energyconsumption (Btu/h (kJ/h) or kW), when empty, required tomaintain its cavity temperature at the specified thermostat setpoint.3.1.9 oven cavity, nthat portion of the combination ovenin which f

18、ood products are heated or cooked.3.1.10 pilot energy rate, nrate of energy consumption(Btu/h (kJ/h) by a combination ovens continuous pilot (ifapplicable).3.1.11 preheat energy, namount of energy consumed (Btu(kJ) or kWh), by the combination oven while preheating itscavity from ambient temperature

19、to the specified thermostat setpoint.3.1.12 preheat time, ntime (in min) required for thecombination oven cavity to preheat from ambient temperatureto the specified thermostat set point.3.1.13 production capacity, nmaximum rate (lb/h (kg/h)at which a combination oven can bring the specified foodprod

20、uct to a specified “cooked” condition. May also be referredto as throughput.3.1.14 production rate, nrate (lb/h (kg/h) at which acombination oven brings the specified food product to aspecified “cooked” condition. Does not necessarily refer tomaximum rate. Production rate varies with the amount of f

21、oodbeing cooked.3.1.15 rack trolley, nas used in this test method, refers toa cart with integrated frame for holding pans that is designedfor ease of loading and unloading product in a floor model(Specification F1495 Type 3) combination oven.3.1.16 steam generator, nas used in this test method,refer

22、s to one of three distinct methods which all conform toGrade A classification in F1217, 0 to 2.9 psig maximumcompartment pressure:3.1.16.1 DiscussionInjection refers to direct placement ofwater onto a hot surface in the cavity for moisture production(Specification F1495 Classification Style Injectio

23、n).3.1.16.2 DiscussionBoiler refers to a compartment out-side the oven cavity through which water is heated for moistureproduction (Specification F1495 Classification Style Boiler).3.1.16.3 DiscussionWater bath refers to a compartmentinside the oven cavity through which water is heated formoisture p

24、roduction (Specification F1495 Classification StyleWater Bath).3.1.17 steam mode, nfor the purposes of this test method,steam mode is defined as the maximum humidity setting at anominal 212F (100C).3.1.18 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure

25、 of repeatabilityof a reported test result.4. Summary of Test Method4.1 Accuracy of the combination oven thermostat ischecked at a setting of 350F (177C). This is accomplished bycomparing the ovens temperature control setting with thetemperature at the center of the ovens cavity. If necessary, theco

26、ntrol is adjusted so that the maximum difference between itsreading and the temperature at the center of the cavity is nomore than 65F (62.8C).4.2 Energy input rate is determined to confirm that thecombination oven is operating within 5 % of the nameplateenergy input rate. For gas combination ovens,

27、 the pilot energyrate and the fan and control energy rates are also determined.4.3 The time and energy required to preheat the oven fromroom temperature (75 6 5F (24 6 3C) to a ready-to-cookstate (350F (177C), maximum humidity, if adjustable) isdetermined.4.4 Idle energy rate is determined with the

28、combinationoven set to maintain a ready-to-cook state without cooking inthree operating modescombi mode (350 6 5F(177 6 2.8C), maximum humidity, if adjustable), convectionmode (350 6 5F (177 6 2.8C), and steam mode (nominal212F (100C), maximum humidity, if adjustable).4.5 Cooking-energy efficiency,

29、cooking energy rate andproduction rate are determined in steam mode and convectionmode while cooking potatoes.4.6 Water consumption (gal/h (L/h) is monitored duringidle conditions in steam mode, combi mode and convectionmode and while cooking potatoes in steam mode and convec-tion mode to characteri

30、ze the rate of water usage.4.7 Condensate temperature is monitored to characterize thecombination ovens average and maximum drain temperature.4.8 The uniformity of heating within the combination ov-ens compartment is determined and reported based on theaverage temperature on each pan during ice load

31、 cooking tests(pans of ice simulating pans of frozen food).5. Significance and Use5.1 The energy input rate test and thermostat calibration areused to confirm that the combination oven is operating properlyprior to further testing and to ensure that all test results aredetermined at the same tempera

32、ture.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe combination oven can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toestimate energy consumption during non-cooking periods.5.4 Cooking-energy ef

33、ficiency is a precise indicator ofcombination oven energy performance under various operatingconditions. This information enables the food service operatorto consider energy performance when selecting a combinationoven.F2861 1525.5 Production capacity can be used by food service opera-tors to choose

34、 a combination oven that matches their foodoutput requirements.5.6 Water consumption characterization is useful for esti-mating water and sewage costs associated with combinationoven operation.5.7 Condensate temperature measurement is useful to verifythat the condensate temperature does not violate

35、applicablebuilding codes.5.8 Cooking uniformity provides information regarding thecombination ovens ability to cook food at the same ratethroughout the oven compartment.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to20 lb (9.0 kg), with a resolution of 0.01 lb (0.005 kg) and an

36、uncertainty of 0.01 lb (0.005 kg).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 (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.3 Canopy Exhaust Hood, 4-ft (1.2-m) in de

37、pth, wall-mounted with the lower edge of the hood 72 in. (2.0 m) fromthe floor and with the capacity to operate at a nominal exhaustventilation rate of 300 cfm per linear foot (360 L/s per linearmeter) of active hood length. This hood shall extend aminimum of 6 in. (150 mm) past both sides and the f

38、ront of thecooking appliance and shall not incorporate side curtains orpartitions.6.4 Flowmeter, for measuring total water consumption ofthe appliance, having a resolution of 0.01 gal (40 mL) and anuncertainty of 0.01 gal (40 mL) at a flow rate as low as 0.2 gpm(13 mL/s).6.5 Gas Meter, for measuring

39、 the gas consumption of acombination oven, shall be a positive displacement type with aresolution of at least 0.01 ft3(0.0003 m3) and a maximumuncertainty no greater than 1 % of the measured value for anydemand greater than 2.2 ft3/h (0.06 m3/h). If the meter is usedfor measuring the gas consumed by

40、 the pilot lights, it shallhave a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 2 % of the measuredvalue.6.6 Pressure Gage, for monitoring natural gas pressure,having a range from 0 to 15 in. H2O (0 to 3.7 kPa), a resolutionof 0.5 in. H2O (125 Pa), and a maximum

41、 uncertainty of 1 % ofthe measured value.6.7 Stopwatch, with a 1-s resolution.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F (10 to 40C), with anuncertainty of 61F (0.3C).6.9 Calibrated Exposed Junction Thermocouple Probes,with a range from 20 to 400F (30

42、 to 200C), with aresolution of 0.2F (0.1C), and an uncertainty of 61.0F(60.6C), for measuring oven cavity and food product tem-peratures. Calibrated Type K thermocouples (24 GA wire) area good choice.6.10 Thermocouple Probes, with a range from 0 to 250F(18 to 121C), with a resolution of 0.2F (0.1C),

43、 and anuncertainty of 61.0F (60.6C), for measuring temperature ofthe water entering the combination oven and condensate waterentering the drain.6.11 Watt-hour Meter, for measuring the electrical energyconsumption of a combination oven, having a resolution of atleast 10 Wh and a maximum uncertainty n

44、o greater than 1.5 %of the measured value 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 %.6.12 Hotel Pans, for ice loads, solid 12 by 20 by 212-in.(300 by 500 by 65-mm) stainless steel,

45、 weighing 2.8 6 0.2 lb(1.3 6 0.1 kg), with a temperature sensor located in the centerof each pan58 in. (16 mm) from the bottom. A convenientmethod is to have Type T thermocouple probes with astainless-steel protective sheath fabricated in the shape shownin Fig. 1. The sensing point is exposed and is

46、olated thermallyfrom the stainless-steel sheath. The probe is strapped to the panusing steel shim stock welded to the pan using a strain gagewelder. The thermocouple lead TFE-fluorocarbon sheath isminimum thickness (TFE-fluorocarbon wrap rather than ex-truded TFE-fluorocarbon) to minimize the escape

47、 of steamwhere the thermocouple exits the cooking compartment. Thelead is long enough to allow connection to the monitoringdevice while the ice loads are in the freezer, while they arebeing weighed, and while they are in the oven.6.13 2/3 Hotel Pans, for ice loads, 13.875 by 12.750 by 2.5in. (352 by

48、 323 by 64 mm) stainless steel, weighing 1.8 6 0.2lb (0.8 6 0.1 kg), with a temperature sensor located in thecenter of each pan58 in. (16 mm) from the bottom (Fig. 1).7. Reagents and Materials7.1 Water, incoming water to the appliance shall have amaximum hardness of three grains per gallon and shall

49、 bewithin 70 6 5F (21 6 3C). If the testers water supply doesnot meet the specification, a water softener or tempering kit orboth may be required.7.2 Red Potatoes, for the steam mode efficiency tests shallbe fresh, whole, US No. 1, Size B, red potatoes. The averageweight of the potatoes shall be 0.16 6 0.02 lb (73 6 9 g).NOTE 1Red potatoes are sold in three sizes:A, B, and C.This test usesSize B.7.3 Russet Potatoes, for the convection mode efficiencytests shall be fresh, whole, prewashed, U.S. No. 1 R