Standard Test Method for Performance of Rotisserie Ovens

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

08-01-2020

Publisher

American Society for Testing and Materials

1.1This 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.

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

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

1.3.1Energy input rate (10.2),

1.3.2Preheat energy and time (10.4),

1.3.3Idle energy rate (10.5),

1.3.4Pilot energy rate, if applicable (10.6),

1.3.5Cooking energy efficiency and production capacity (10.9), and

1.3.6Holding energy rate and product shrinkage (optional, 10.10),

1.4The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

1.5This 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.

1.6This 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.

Committee	F 26
DocumentType	Test Method
Pages	12
PublisherName	American Society for Testing and Materials
Status	Current
Supersedes	ASTM F 1787 : 1998 : R2015