Name: ASTM F 1496 : 2013
Brand: ASTM
Price: 83.00 USD

ASTM F 1496 : 2013

Superseded

View Superseded by

Standard Test Method for Performance of Convection Ovens

Available format(s)

Hardcopy , PDF

Superseded date

06-20-2019

Language(s)

English

Published date

06-01-2013

Publisher

American Society for Testing and Materials

1.1This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.

1.2This test method applies to general purpose, full-size, and half-size convection ovens and bakery 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 that can operate in a steam-only mode (combination ovens).

1.3This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.

Note 1—Ovens that can operate in steam-only mode should be evaluated using ASTM F2861.

1.4The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:

1.4.1Thermostat calibration (10.2),

1.4.2Energy input rate and preheat energy consumption and time (10.3),

1.4.3Pilot energy rate (if applicable) (10.4),

1.4.4Idle energy rate (10.5),

1.4.5Cooking energy efficiency and production capacity (10.6),

1.4.6Cooking uniformity (10.7),

1.4.7White sheet cake browning (10.8), and

1.4.8Bakery steam mode, if applicable (10.9).

1.5The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.6This 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.

Committee	F 26
DocumentType	Test Method
Pages	20
PublisherName	American Society for Testing and Materials
Status	Superseded
SupersededBy	ASTM F 1496 : 2013 : R2019
Supersedes	ASTM F 1496 : 2012

ASTM F 2916 : 2019	Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
ASTM F 2092 : 2014	Standard Specification for Convection Oven Gas or Electric
ASTM F 2521 : 2009 : R2014	Standard Specification for Heavy-Duty Ranges, Gas and Electric
ASTM F 1704 : 2012 : R2017	Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
ASTM F 2861 : 2017	Standard Test Method for Enhanced Performance of Combination Oven in Various Modes
ASTM F 2875 : 2010 : R2015	Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods