ASTM-F2093 2001

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F2093-01e1 Standard Test Method for Performance of Rack Ovens

Published By	Publication Date	Number of Pages
ASTM	2001	19

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Categories: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances, ASTM

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Description

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 Oven main cavity vent performance (10.7),

1.3.7 White sheet cake browning (10.8), and

1.3.8 Baking uniformity and bread production capacity (10.9),

1.3.9 Steam performance (10.9), and

1.3.10 Baking energy efficiency and production capacity (10.10).

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 and health practices and determine the applicability of regulatory limitations prior to use.

PDF Catalog

PDF Pages	PDF Title
1	Scope Referenced Documents Terminology
2	Summary of Test Method Significance and Use Apparatus
3	Reagents and Materials Sampling, Test Units Preparation of Apparatus
4	Procedure
6	FIG. 1 FIG. 2
7	Calculation and Report TABLE 1
10	Precision and Bias Keywords
11	A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS A1.1 A1.2 A1.3 A1.4 TABLE A1.1
12	A1.5
13	A2. PROCEDURE FOR DETERMINING THE MOISTURE CONTENT OF FOOD PRODUCTS USING GRAVIMETRIC WEIGHT LOSS
14	A2.1 Scope A2.2 Referenced Documents A2.3 Apparatus A2.4 Reagents and Materials A2.5 Procedure A2.6 Calculation X1. BAKING ENERGY EFFICIENCY AND PRODUCTION CAPACITY USING POTATOES X1.1 Scope X1.2 Referenced Documents X1.3 Summary of Test Method X1.4 Significance and Use
15	X1.5 Reagents and Materials X1.6 Procedure X1.7 Calculation and Report TABLE X1.1
16	X2. RESULTS REPORTING SHEETS
19	FIG. X2.1 FIG. X2.2

Additional information

Standard Title	F2093-01e1 Standard Test Method for Performance of Rack Ovens
Published Code	ASTM
Publication Date	2001
Pages Count	19
ICS Codes	97.040.20 - Cooking ranges, working tables, ovens and similar appliances

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ASTM-F2093 2001

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