Standard Test Method for Performance of Rapid Cook Ovens

Available format(s)

PDF

Language(s)

English

Published date

10-01-2020

Publisher

American Society for Testing and Materials

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

1.2This test method is applicable to gas and electric rapid cook ovens.

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

1.3.1Energy input rate (see 10.2),

1.3.2Preheat energy consumption and time (see 10.3),

1.3.3Idle energy rate (see 10.4),

1.3.4Pilot energy rate (if applicable) (see 10.5), and

1.3.5Cooking-energy efficiency, cooking energy rate, and production capacity (see 10.6).

1.4The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.

1.5This test method may involve hazardous materials, operations, and equipment. 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 test method 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	Redline
Pages	26
PublisherName	American Society for Testing and Materials
Status	Current
Supersedes	ASTM F 2238 : 2016 : REDLINE