ASTM F3216-2016 Standard Test Method for Performance of Retherm Ovens《Retherm炉性能的标准试验方法》.pdf
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1、Designation: F3216 16Standard Test Method forPerformance of Retherm Ovens1This standard is issued under the fixed designation F3216; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses
2、 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 retherm ovens. The food serviceoperator can use this evaluation to select a reth
3、erm oven andunderstand its energy consumption.1.2 This test method is applicable to gas and electricretherm ovens.1.3 The retherm oven can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Preheat energy consumption and time (10.3),1.3.3 Idle energy ra
4、te (10.4),1.3.4 Pilot energy rate (if applicable) (10.5), and1.3.5 Cooking Energy Rate, Production Capacity, CookingEnergy Efficiency (10.7).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 This test method may i
5、nvolve hazardous materials,operations, and equipment. This test method does not purportto address all of the potential safety problems associated withits use. It is the responsibility of the users of this test method toestablish appropriate safety and health practices and deter-mine the applicabilit
6、y of regulatory limitations prior to its use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 ASHRAE Documents:3ASHRAE Handbook of Refrigeration “Thermal Propertiesof Food,” Chapter 19, Table 3, 2014
7、.3. Terminology3.1 Definitions:3.1.1 cooking energy effciency, nthe ratio of the quantityof energy absorbed by the food product to the quantity ofenergy input to the oven during a cooking energy efficiency testexpressed as a percent.3.1.2 cooking energy rate, nthe average rate of energyconsumption (
8、Btu/h or kW) during the cooking energy effi-ciency tests.3.1.3 energy input rate, nthe peak rate at which a rethermoven consumes energy (Btu/h or kW).3.1.4 idle energy rate (ready-to-cook condition),ntheretherm ovens rate of energy consumption (Btu/h or kW),when empty, required to maintain its cavit
9、y temperature at thespecified thermostat set point or to otherwise maintain the ovenin a ready-to-cook condition.3.1.5 oven cavity, nthe portion of the retherm oven inwhich food products are heated.3.1.6 pilot energy rate, nthe rate of energy consumed(Btu/h) by a retherm ovens continuous pilot (if a
10、pplicable).3.1.7 preheat energy, nthe amount of energy consumed(Btu or kWh), by the retherm oven while preheating its cavityfrom ambient temperature to the specified thermostat set pointor while preheating any other component of the oven, forexample an integral heat exchanger, to a ready-to-cook con
11、di-tion.3.1.8 preheat time, nthe time (min) required for theretherm oven cavity to preheat from ambient temperature to thespecified thermostat set point or for the retherm oven toachieve a ready-to-cook condition.3.1.9 production capacity, nthe maximum rate (lb/h orkg/h) at which a retherm oven can
12、bring the specified foodproduct to a specified “cooked” condition.3.1.10 retherm oven, nan appliance with a closed, heatedcavity, designed specifically for low-temperature reheating.3.1.11 uncertainty, nthe measure of systematic and preci-sion errors in specified instrumentation or measure of repeat
13、-ability of a reported test result.4. Summary of Test Method4.1 Thermostat CalibrationAccuracy of the retherm oventhermostat is checked at a setting of 250F (121C). This is1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of S
14、ubcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2016. Published December 2016. DOI:10.1520/F3216-16.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at Serviceastm.org. For the Annual Book ofASTM standards vo
15、lume information, refer the standards Document Summarypage on the ASTM website.3Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Co
16、nshohocken, PA 19428-2959. United StatesThis international 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
17、Organization Technical Barriers to Trade (TBT) Committee.1accomplished by comparing the ovens temperature controlsetting with the temperature at the center of the ovens cavity.If necessary, the control is adjusted so that the maximumdifference between its reading and the temperature at the centerof
18、the cavity is no more than 65F (3C).4.2 Energy Input RateThe input rate of the oven isdetermined to check whether the retherm oven is operatingwithin5%ofitsnameplate energy input rate. For gascombination ovens, the pilot energy rate and the fan andcontrol energy rates are also determined.4.3 Preheat
19、 Energy Consumption and TimeThe time andenergy required to preheat the oven from room temperature (756 5F or 24 6 3C) to a ready-to-cook condition (for example,250 6 5F or 121 6 3C).4.4 Idle Energy RateIdle energy rate is determined withthe retherm oven set to maintain a ready-to-cook condition (for
20、example, 250 6 5F or 121 6 3C).4.5 Cooking Energy Effciency and Production CapacityThe cooking energy efficiency and production rate are deter-mined during heavy-load cooking tests.5. Significance and Use5.1 Energy Input RateEnergy input rate is used to confirmthat the retherm oven is operating prop
21、erly prior to furthertesting.5.2 Preheat Energy Consumption and TimePreheat energyand time can be useful to food service operators to managepower demands and to know how quickly the retherm oven canbe ready for operation.5.3 Idle Energy RateIdle energy rate and pilot energy ratecan be used to estima
22、te energy consumption during non-cooking periods.5.4 Production CapacityProduction capacity informationcan help an end user to better understand the productioncapabilities of a retherm oven as it is used to cook a typicalfood product and this could help in specifying the proper sizeand quantity of e
23、quipment. If production information is desiredusing a food product other than the specified test food, the testmethod could be adapted and applied.5.5 Cooking Energy EffciencyThis test provides a mea-sure of the ovens energy efficiency while heavy loads arebeing cooked.6. Apparatus6.1 Analytical Bal
24、ance Scale, for measuring weights up to20 lb (9.1 kg), with a resolution of 0.01 lb (4 g) and anuncertainty of 0.01 lb (4 g).6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured natural gasvolume to standard conditions. Shall have a resolution of0.2 in. Hg
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