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Normas ASTM – AENOR
ASTM F2861-17

ASTM F2861-17

Standard Test Method for Enhanced Performance of Combination Oven in Various Modes

Fecha:
2020-10-16 /Historical
Superseeded by:
Significance and Use:

5.1 The energy input rate test and thermostat calibration are used to confirm that the combination oven is operating properly prior to further testing and to ensure that all test results are determined at the same temperature.

5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the combination oven can be ready for operation.

5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.

5.4 Cooking-energy efficiency is a precise indicator of combination oven energy performance under various operating conditions. This information enables the food service operator to consider energy performance when selecting a combination oven.

5.5 Production capacity can be used by food service operators to choose a combination oven that matches their food output requirements.

5.6 Water consumption characterization is useful for estimating water and sewage costs associated with combination oven operation.

5.7 Condensate temperature measurement is useful to verify that the condensate temperature does not violate applicable building codes.

5.8 Cooking uniformity provides information regarding the combination oven’s ability to cook food at the same rate throughout the oven compartment.

Scope:

1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption.

1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes.

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

1.3.1 Energy input rate and thermostat calibration (10.2).

1.3.2 Preheat energy consumption and time (10.3).

1.3.3 Idle energy rate in convection, steam and combination modes (10.4).

1.3.4 Pilot energy rate (if applicable) (10.5).

1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode (10.6).

1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode (10.7).

1.3.7 Cooking uniformity in combination mode (10.8).

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

1.5 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.

1.6 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.

Keywords:
combi condensate temperature; combination oven; combination oven/combi; cooking-energy efficiency; efficiency; energy; performance; production capacity; throughput; water consumption; water usage;
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