ASTM F1965-99

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An American National Standard
Designation:F1965–99
Standard Test Method for
Performance of Deck Ovens
This standard is issued under the fixed designation F 1965; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3. Terminology
1.1 This test method evaluates the energy consumption and 3.1 Definitions of Terms Specific to This Standard:
cooking performance of deck ovens. The food service operator 3.1.1 cooking energy effıciency, n—quantity of energy im-
can use this evaluation to select a deck oven and understand its parted to the specified food product, expressed as a percentage
energy consumption. of energy consumed by the deck oven during the cooking
1.2 This test method is applicable to gas and electric deck event.
ovens. 3.1.2 cooking energy rate, n—average rate of energy con-
1.3 The deck oven can be evaluated with respect to the sumption (Btu/h or kW) during the cooking energy efficiency
following (where applicable): tests. Refers to all loading scenarios (heavy, medium, light).
1.3.1 Energy input rate and thermostat calibration (10.2), 3.1.3 deck oven, n—an appliance that cooks the food
1.3.2 Preheat energy consumption and time (10.3), product within a heated chamber. The food product can be
1.3.3 Idle energy rate (10.4), placed directly on the floor of the chamber during cooking and
1.3.4 Pilot energy rate (if applicable) (10.5), or energy may be delivered to the food product by convective,
1.3.5 Cooking energy efficiency and production capacity conductive, or radiant heat transfer. The chamber may be
(10.6). heated by gas or electric forced convection, radiants, or quartz
1.4 The values stated in inch-pound units are to be regarded tubes. Top and bottom heat may be independently controlled.
as standard. The SI units given in parentheses are for informa- 3.1.4 energy input rate, n—peak rate at which a deck oven
tion only. consumes energy (Btu/h or kW).
1.5 This standard does not purport to address all of the 3.1.5 idle energy rate, n—the deck oven’s rate of energy
safety concerns, if any, associated with its use. It is the consumption (Btu/h or kW), when empty, required to maintain
responsibility of the user of this standard to establish appro- its cavity temperature at the specified thermostat set point.
priate safety and health practices and determine the applica- 3.1.6 oven cavity, n—that portion of the deck oven in which
bility of regulatory limitations prior to use. food products are heated or cooked.
3.1.7 pilot energy rate, n—rate of energy consumption
2. Referenced Documents
(Btu/h or kW) by a deck oven’s continuous pilot (if appli-
2.1 ASHRAE Documents:
cable).
ASHRAE Handbook of Fundamentals, “Thermal and Re- 3.1.8 preheat energy, n—amount of energy consumed (Btu
lated Properties of Food and Food Materials,” Chapter 30,
or kWh), by the deck oven while preheating its cavity from
Table 1, 1989. ambient temperature to the specified thermostat set point.
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
3.1.9 preheat time, n—time (minutes) required for the deck
of Experimental Data oven cavity to preheat from ambient temperature to the
2.2 Other Document:
specified thermostat set point.
AOAC Procedure 984.25 Moisture (Loss of Mass on Dry- 3.1.10 production capacity, n—maximum rate (lb/h) at
ing) in Frozen French Fried Potatoes
which a deck oven can bring the specified food product to a
specified cooked condition.
3.1.11 production rate, n—rate (lb/h) at which a deck oven
brings the specified food product to a specified cooked condi-
This test method is under the jurisdiction of ASTM Committee F–26 on Food
tion; does not necessarily refer to maximum rate. Production
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
rate varies with the amount of food being cooked.
Current edition approved April 10, 1999. Published July 1999.
3.1.12 uncertainty, n—measure of systematic and precision
Available from ASHRAE, 1791 Tullie Circle, N.E., Atlanta, GA 30329.
errors in specified instrumentation or measure of repeatability
Available from AOAC International, 481 North Frederick Avenue, Suite 500,
Gaithersburg, Maryland 20877-2417. of a reported test result.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1965
4. Summary of Test Method of the measured value for any demand greater than 2.2 ft /h. If
the meter is used for measuring the gas consumed by the pilot
4.1 Accuracy of the deck oven thermostat is checked at a
lights, it shall have a resolution of at least 0.01 ft and a
setting of 475°F, and the thermostat is adjusted as necessary.
maximum uncertainty no greater than 2 % of the measured
4.2 Energy input rate is determined to confirm that the deck
value.
oven is operating within 5 % of the nameplate energy input
6.6 Pressure Gage, for monitoring natural gas pressure,
rate. For gas deck oven, the pilot energy rate and the fan and
having a range from 0 to 10 in. H O, a resolution of 0.5 in.
control energy rate are also determined. 2
H O, and a maximum uncertainty of 1 % of the measured
4.3 Preheat energy and time are determined.
value.
4.4 Idle energy rate is determined at a thermostat setting of
6.7 Stopwatch, with a 1-s resolution.
475 °F.
6.8 Temperature Sensor, for measuring natural gas tempera-
4.5 Cooking energy efficiency and production rate are
ture in the range from 50 to 100 °F with an uncertainty of
determined during cooking tests using pizza as a food product.
61°F.
6.9 Thermocouple, fiberglass insulated, 24 gage, Type K
5. Significance and Use
thermocouple wire, connected at the exposed ends by tightly
5.1 The energy input rate test and thermostat calibration are
twisting or soldering the two wires together.
used to confirm that the deck oven is operating properly prior
6.10 Thermocouple Probe, Type K micro needle product
to further testing and to insure that all test results are
probe with a response time from ambient to 200 °F of less than
determined at the same temperature.
20 s.
5.2 Preheat energy and time can be useful to food service
6.11 Watt-Hour Meter, for measuring the electrical energy
operators to manage power demands and to know how quickly
consumption of a deck oven, having a resolution of at least 10
the deck oven can be ready for operation.
Wh and a maximum uncertainty no greater than 1.5 % of the
5.3 Idle energy rate and pilot energy rate can be used to
measured value for any demand greater than 100 W. For any
estimate energy consumption during noncooking periods.
demand less than 100W, the meter shall have a resolution of at
5.4 Cooking energy efficiency is a precise indicator of deck
least 10 Wh and a maximum uncertainty no greater than 10 %.
oven energy performance while cooking a typical food product
under various loading conditions. If energy performance infor-
7. Reagents and Materials
mation is desired using a food product other than the specified
testfood,thetestmethodcouldbeadaptedandapplied.Energy 7.1 Pizza Crust shall be a 12 in. diameter, prebaked or
performance information allows an end user to better under- parbaked crust weighing 0.9 6 0.2 lb and having a moisture
stand the operating characteristics of a deck oven. content of 36 6 3 % by weight, based on a gravimetric
5.5 Production capacity information can help an end user to moisture analysis. Refrigerate to 39 61°F.
better understand the production capabilities of a deck oven as
7.2 Pizza Sauce shall be a simple tomato based sauce with
it is used to cook a typical food product and this could help in a moisture content of 90 6 2 % by weight, based on a
specifying the proper size and quantity of equipment. If
gravimetric moisture analysis. Refrigerate to 39 61°F.
production information is desired using a food product other
7.3 Pizza Cheese shall be a part skim, low moisture shred-
than the specified test food, the test method could be adapted
ded mozzarella cheese with a moisture content of 50 62%by
and applied.
weight, based on a gravimetric moisture analysis. Refrigerate
to 39 61°F.
6. Apparatus
7.4 Pizza shall be comprised of a pizza crust, pizza sauce,
and pizza cheese in accordance with the following: uniformly
6.1 Analytical Balance Scale, for measuring weights up to
spread 0.25 lb of pizza sauce on top of a pizza crust to within
20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
0.5 in. of the edge of the crust and cover the pizza sauce with
6.2 Barometer, for measuring absolute atmospheric pres-
0.375 lb of pizza cheese. Refer to 10.6.1 and Table 2 for
sure, to be used for adjustment of measured natural gas volume
guidelines on numbers of pizzas required for testing.
to standard conditions, having a resolution of 0.2 in. Hg and an
7.5 Gravimetric moisture analysis shall be performed as
uncertainty of 0.2 in. Hg.
follows:
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
7.5.1 To determine moisture content, place a 1-lb sample of
the lower edge of the hood 6 ft, 6 in. from the floor and with
the test food on a dry, aluminum sheet pan and place the pan in
the capacity to operate at a nominal exhaust ventilation rate of
a convection drying oven at a temperature of 220 6 5 °F for a
300 cfm per linear foot of active hood length. This hood shall
period of 24 h.
extend a minimum of 6 in. past both sides and the front of the
7.5.2 Weigh the sample before it is placed in the oven and
cooking appliance and shall not incorporate side curtains or
partitions. after it is removed and determine the percent moisture content
based on the percent weight loss of the sample.
6.4 Convection Drying Oven, with temperature controlled at
220 6 5 °F, to be used to determine moisture content of pizza 7.5.3 The sample must be thoroughly chopped ( ⁄8–in. or
crust, pizza sauce, and pizza cheese. smallersquares)andspreadevenlyoverthesurfaceofthesheet
6.5 GasMeter,formeasuringthegasconsumptionofadeck pan in order for all of the moisture to evaporate during drying;
oven, shall be a positive displacement type with a resolution of it is permissible to spread the sample on top of baking paper in
atleast0.01ft andamaximumuncertaintynogreaterthan1 % order to protect the sheet pan and simplify clean-up.
F1965
NOTE 1—The moisture content of the pizza crust, pizza sauce, and
10.1.1.4 Measured gas pressure,
pizza cheese can be determined by a qualified chemistry lab using the
10.1.1.5 Barometric pressure, and
AOAC Procedure 984.25.
10.1.1.6 Energy input rate during or immediately prior to
test (for example, during the preheat for that days testing).
8. Sampling
8.1 Deck Oven—Select a representative production model
NOTE 4—Using a calorimeter or gas chromatograph in accordance with
for performance testing. accepted laboratory procedures is the preferred method for determining
the higher heating value of gas supplied to the deck oven under test. It is
9. Preparation of Apparatus
recommended that all testing be performed with gas having a higher
heating value of 1000 to 1075 Btu/ft .
9.1 Install the appliance in accordance with the manufactur-
er’s instructions under a canopy exhaust hood. Position the
10.1.2 For gas deck ovens, add electric energy consumption
deck oven so that a minimum of 6 in. is maintained between
to gas energy for all tests, with the exception of the energy
the edge of the hood and the vertical plane of the front and
input rate test (10.3).
sides of the appliance. In addition, both sides of the deck oven
10.1.3 Forelectricdeckovens,recordthefollowingforeach
shall be a minimum of 3 ft from any side wall, side partition,
test run:
or other operating appliance. The exhaust ventilation rate shall
10.1.3.1 Voltage while elements are energized and
be 300 cfm per linear foot of hood length. The associated
10.1.3.2 Energy input rate during or immediately prior to
heating or cooling system shall be capable of maintaining an
test (for example, during the preheat for that days testing).
ambient temperature of 75 6 5 °F within the testing environ-
10.1.4 For each test run, confirm that the peak input rate is
ment when the exhaust ventilation system is operating.
within 65 % of the rated nameplate input. If the difference is
NOTE 2—The ambient temperature requirements are designed to simu- greater than 5 %, terminate testing and contact the manufac-
late real world kitchen temperatures and are meant to provide a reasonable
turer. The manufacturer may make appropriate changes or
guideline for the temperature requirements during testing. If a facility is
adjustments to the deck oven.
not able to maintain the required temperatures, then it is reasonable to
10.2 Energy Input Rate and Thermostat Calibration:
expectthattheapplicationoftheproceduremaydeviatefromthespecified
10.2.1 Install a thermocouple in the center of the oven
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
cavity (side to side, front to back, and top to bottom).
on the Results Reporting Sheets.
10.2.2 Set the temperature control to 475 °F and turn the
9.2 Connect the deck oven to a calibrated energy test meter.
deck oven on. Record the time and energy consumption from
For gas installations, install a pressure regulator downstream
the time when the unit is turned on until the time when any of
from the meter to maintain a constant pressure of gas for all
the burners or elements first cycle off.
tests. Install instrumentation to record both the pressure and
10.2.3 Calculate and record the deck oven’s energy input
temperature of the gas supplied to the deck oven and the
rate and compare the result to the rated nameplate input. For
barometric pressure during each test so that the measured gas
gas deck ovens, only the burner energy consumption is used to
flow can be corrected to standard conditions. For electric
compare the calculated energy input rate with the rated gas
installations, a voltage regulator may be required during tests if
input; any electrical energy use shall be calculated and re-
the voltage supply is not within 62.5 % of the manufacturer’s
corded separately as the fan/control energy rate.
nameplate voltage.
10.2.4 Allow the deck oven to idle for 60 min after the
9.3 For an electric deck oven, confirm (while the deck oven
burners or elements commence cycling at the thermostat set
elements are energized) that the supply voltage is within 6
point.
2.5 % of the operating voltage specified by the manufacturer.
Record the test voltage for each test. 10.2.5 After the 60–min
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