ASTM International - ASTM F1639-95

Standard Test Method for Performance of Combination Ovens

historical
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Organization: ASTM International
Publication Date: 1 January 2001
Status: historical
Page Count: 10
scope:

1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and understand its energy consumption.

1.2 This test method is applicable to gas and electric combination ovens that are operated in the combination mode. For evaluation of a combination oven operated in either convection oven mode or steam cooker mode, apply either Test Method F1484 or Test Method F1496.

1.3 The combination oven can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate and thermostat calibration (10.2).

1.3.2 Preheat energy consumption and time (10.3).

1.3.3 Idle energy rate (10.4).

1.3.4 Pilot energy rate (if applicable) (10.5).

1.3.5 Cooking energy efficiency, cooking-load energy efficiency, and production capacity (10.6).

1.3.6 Water consumption (10.6).

1.3.7 Condensate temperature (10.6).

1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.

1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Document History

ASTM F1639-95
January 1, 2001
Standard Test Method for Performance of Combination Ovens
1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and...
January 1, 2001
Standard Test Method for Performance of Combination Ovens
1.1 This test method covers the evaluation of the energy consumption and cooking performance of combination ovens. The food service operator can use this evaluation to select a combination oven and...
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