ASTM F2093-18(2023) PDF
Standard Test Method for Performance of Rack Ovens
Standard Test Method for Performance of Rack Ovens
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 19
- Дата публикации:
- 1 июня 2023 г.
- Издание:
- F2093
- ICS:
- 97.040.20
SIGNIFICANCE AND USE 5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing. 5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation. 5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods. 5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly. 5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle. 5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven. 5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements. SCOPE 1.1 This test method evaluates the energy consumption and baking performance of rack ovens. The food service operator can use this evaluation to select a rack oven and understand its energy performance. 1.2 This test method is applicable to thermostatically controlled, gas and electric rack ovens. 1.3 The rack oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate (10.2), 1.3.2 Thermostat calibration (10.3), 1.3.3 Preheat energy and time (10.4), 1.3.4 Idle energy rate (10.5), 1.3.5 Pilot energy rate, if applicable (10.6), 1.3.6 White sheet cake browning (10.7), and 1.3.7 Steam performance (10.8), and 1.3.8 Baking energy efficiency and production capacity (10.9). 1.4 The values stated in inch-pound units are to be regarded as standard. 1.5 This test method may involve hazardous materials, operations, and equipment. 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Abstract
Overview
ASTM F2093-18(2023) - Standard Test Method for Performance of Rack Ovens specifies a comprehensive methodology for evaluating the energy consumption and baking performance of rack ovens. Developed by ASTM International, this standard helps food service operators make informed decisions when selecting gas or electric, thermostatically controlled rack ovens. The test method covers aspects such as energy input rate, thermostat calibration, preheat parameters, idle and pilot energy rates, baking uniformity, steam performance, and overall baking efficiency.
Key Topics
- Energy Input and Thermostat Calibration: Verifies rack oven operation before performance tests, ensuring accurate energy consumption measurements.
- Preheat Energy and Time: Measures how quickly the oven reaches operating temperature, critical for energy management and workplace efficiency.
- Idle and Pilot Energy Rates: Assesses energy use during standby periods, aiding in estimating non-baking energy consumption.
- Browning and Baking Uniformity: Evaluates consistent baking and product quality across varying loads, including uniform browning of baked goods.
- Steam Performance: Examines the oven’s capability to generate steam, important for specific baking processes.
- Baking Energy Efficiency: Calculates energy effectiveness under varied load conditions, providing a key metric for energy-conscious purchasing.
- Production Capacity: Determines the maximum rate of food output, helping operators match equipment to production requirements.
- Safety and Environmental Considerations: Emphasizes the need for proper safety, health, and environmental practices during testing.
Applications
The ASTM F2093-18(2023) test method is invaluable for:
- Food Service Operators: Enables comparison of rack oven models based on energy efficiency, preheat performance, and output capacity, supporting informed equipment investments.
- Equipment Manufacturers: Offers a standardized framework for demonstrating the energy and performance characteristics of rack ovens to customers.
- Facility Managers: Assists in estimating operating costs through data on idle and pilot energy usage, and informs energy management strategies.
- Baking Professionals: Ensures that selected ovens meet requirements for product browning, uniformity, and steam generation-factors directly affecting product quality.
- Sustainability Initiatives: By quantifying baking energy efficiency, the standard supports selection of more energy-efficient commercial kitchen equipment, reducing overall facility energy consumption.
Related Standards
The ASTM F2093-18(2023) standard is designed with compatibility and reference to other established methods and guidelines, including:
- ASTM D3588: Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels.
- ASTM F1496: Test Method for Performance of Convection Ovens.
- ANSI Z83.11: American National Standard for Gas Food Service Equipment.
- ASHRAE Fundamentals and Guideline 2: Benchmarking for experimental data analysis and technical procedures.
These related standards ensure comprehensive and internationally recognized methodologies are maintained in testing for rack oven performance and energy efficiency.
Keywords: ASTM F2093-18(2023), rack oven, energy efficiency, baking performance, oven testing, food service equipment, browning uniformity, steam performance, production capacity, energy input rate, thermostat calibration.
Технические детали
- Технический комитет
- F26 - Food Service Equipment
- SKU
- ASTM F2093-18(2023)
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