1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption.
1.2 This test method applies to general purpose, full-size, and half-size convection ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens designed specifically to cook only one food product (for example, specialty ovens).
1.3 This test method is intended to be applied to convection ovens operated close to rated input in the dry heating mode, with the circulating fan operating at its maximum speed and without any injection of moisture into the oven cavity.
1.4 The oven’s energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:
1.4.1 Thermostat calibration (10.2),
1.4.2 Energy input rate and preheat energy consumption and time (10.3),
1.4.3 Pilot energy rate (if applicable) (10.4),
1.4.4 Idle energy rate (10.5),
1.4.5 Cooking energy efficiency and production capacity (10.6),
1.4.6 Cooking uniformity (10.7), and
1.4.7 White sheet cake browning (10.8).
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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.
A2.1.1 The test procedure in this annex determines the moisture content of raw and cooked food products using gravimetric weight loss on air drying.
Product Details
- Published:
- 10/01/2005
- Number of Pages:
- 21
- File Size:
- 1 file , 230 KB
