ASTM International - ASTM F1787-98(2003)

Standard Test Method for Performance of Rotisserie Ovens

historical
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Organization: ASTM International
Publication Date: 10 September 2003
Status: historical
Page Count: 12
ICS Code (Cooking ranges, working tables, ovens and similar appliances): 97.040.20
significance And Use:

The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.

Preheat energy and time can be useful to food service operators to... View More

scope:

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

1.2 This test method is applicable to thermostatically controlled gas and electric rotisserie ovens designed for batch cooking.

1.3 The rotisserie oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy Input Rate (10.2), 1.3.2 Preheat energy and time (10.4), 1.3.3 Idle energy rate (10.5), 1.3.4 Pilot energy rate, if applicable (10.6), 1.3.5 Cooking energy efficiency and production capacity (10.9), and 1.3.6 Holding energy rate and product shrinkage (optional, see 10.10).

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 test method 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

March 1, 2015
Standard Test Method for Performance of Rotisserie Ovens
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its...
October 1, 2008
Standard Test Method for Performance of Rotisserie Ovens
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its...
ASTM F1787-98(2003)
September 10, 2003
Standard Test Method for Performance of Rotisserie Ovens
The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing. Preheat energy and time can be useful to food service operators to manage...
April 10, 1998
Standard Test Method for Performance of Rotisserie Ovens
1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its...
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