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Standard Test Method for Performance of Convection Ovens
| 분야 | 15.12 : 축산, 육류, 가금류 평가시스템; 식품서비스 시설 |
|---|---|
| 적용범위 | 1.1 This 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. 1.2 This 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). 1.3 This 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 Test Method F2861. 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), 1.4.7 White sheet cake browning (10.8), and 1.4.8 Bakery steam mode, if applicable (10.9). 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.7 This 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. |
| 국제분류(ICS)코드 | 97.040.20 : 조리 레인지, 작업대, 오븐 및 유사기구 |
| 페이지수 | 20 |
| Edition | 13(2019) |
| No. | 표준번호 | 표준명 | 발행일 | 상태 |
|---|---|---|---|---|
| 1 | ASTM F1496-13(2019) | Standard Test Method for Performance of Convection Ovens | 2019-05-01 | 표준 |
| 2 | ASTM F1496-13 REDLINE | Standard Test Method for Performance of Convection Ovens | 2013-06-01 | 구판 |
| 3 | ASTM F1496-13 | Standard Test Method for Performance of Convection Ovens | 2013-06-01 | 구판 |
| 4 | ASTM F1496-12 | Standard Test Method for Performance of Convection Ovens | 2012-10-01 | 구판 |
| 5 | ASTM F1496-99(2005)e1 | Standard Test Method for Performance of Convection Ovens | 2005-10-01 | 구판 |
| 6 | ASTM F1496-99(2005) | Standard Test Method for Performance of Convection Ovens | 2005-10-01 | 구판 |
| 7 | ASTM F1496-99 | Standard Test Method for Performance of Convection Ovens | 1999-10-10 | 구판 |
관련상품이 존재하지 않습니다.
DIN 18866:2022-10 - Equipment for commercial kitchens - Convection ovens and convection steamers - Requirements and testing 상세보기
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