ASTM F1965-99(2010)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F1965 − 99 (Reapproved 2010) An American National Standard
Standard Test Method for
Performance of Deck Ovens
This standard is issued under the fixed designation F1965; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2.2 Other Document:
AOAC Procedure 984.25Moisture (Loss of Mass on Dry-
1.1 This test method evaluates the energy consumption and
ing) in Frozen French Fried Potatoes
cooking performance of deck ovens.The food service operator
canusethisevaluationtoselectadeckovenandunderstandits
3. Terminology
energy consumption.
3.1 Definitions of Terms Specific to This Standard:
1.2 This test method is applicable to gas and electric deck
3.1.1 cooking energy effıciency, n—quantity of energy im-
ovens. parted to the specified food product, expressed as a percentage
of energy consumed by the deck oven during the cooking
1.3 The deck oven can be evaluated with respect to the
event.
following (where applicable):
3.1.2 cooking energy rate, n—average rate of energy con-
1.3.1 Energy input rate and thermostat calibration (10.2),
sumption (Btu/h or kW) during the cooking energy efficiency
1.3.2 Preheat energy consumption and time (10.3),
tests. Refers to all loading scenarios (heavy, medium, light).
1.3.3 Idle energy rate (10.4),
3.1.3 deck oven, n—an appliance that cooks the food prod-
1.3.4 Pilot energy rate (if applicable) (10.5), or
uct within a heated chamber. The food product can be placed
1.3.5 Cooking energy efficiency and production capacity
directlyonthefloorofthechamberduringcookingandenergy
(10.6).
may be delivered to the food product by convective,
conductive, or radiant heat transfer. The chamber may be
1.4 The values stated in inch-pound units are to be regarded
heated by gas or electric forced convection, radiants, or quartz
as standard. The SI units given in parentheses are for informa-
tubes. Top and bottom heat may be independently controlled.
tion only.
3.1.4 energy input rate, n—peak rate at which a deck oven
1.5 This standard does not purport to address all of the
consumes energy (Btu/h or kW).
safety concerns, if any, associated with its use. It is the
3.1.5 idle energy rate, n—the deck oven’s rate of energy
responsibility of the user of this standard to establish appro-
consumption (Btu/h or kW), when empty, required to maintain
priate safety and health practices and determine the applica-
its cavity temperature at the specified thermostat set point.
bility of regulatory limitations prior to use.
3.1.6 oven cavity, n—that portion of the deck oven in which
2. Referenced Documents
food products are heated or cooked.
3.1.7 pilot energy rate, n—rate of energy consumption
2.1 ASHRAE Documents:
(Btu/h or kW) by a deck oven’s continuous pilot (if appli-
ASHRAE Handbook of Fundamentals,“Thermal and Re-
cable).
latedPropertiesofFoodandFoodMaterials,”Chapter30,
Table 1, 1989
3.1.8 preheat energy, n—amount of energy consumed (Btu
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
or kWh), by the deck oven while preheating its cavity from
of Experimental Data
ambient temperature to the specified thermostat set point.
3.1.9 preheat time, n—time (minutes) required for the deck
oven cavity to preheat from ambient temperature to the
This test method is under the jurisdiction of ASTM Committee F26 on Food specified thermostat set point.
Service Equipmentand is the direct responsibility of Subcommittee F26.06 on
3.1.10 production capacity, n—maximum rate (lb/h) at
Productivity and Energy Protocol.
which a deck oven can bring the specified food product to a
Current edition approved Sept. 1, 2010. Published December 2010. Originally
approved in 1999. Last previous edition approved in 2005 as F1965–99(Reap-
specified cooked condition.
proved 2005). DOI: 10.1520/F1965-99R10.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Available from AOAC International, 481 North Frederick Avenue, Suite 500,
30329. Gaithersburg, Maryland 20877-2417.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1965 − 99 (2010)
3.1.11 production rate, n—rate (lb/h) at which a deck oven the capacity to operate at a nominal exhaust ventilation rate of
brings the specified food product to a specified cooked condi- 300 cfm per linear foot of active hood length. This hood shall
tion; does not necessarily refer to maximum rate. Production extend a minimum of 6 in. past both sides and the front of the
rate varies with the amount of food being cooked. cooking appliance and shall not incorporate side curtains or
partitions.
3.1.12 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability
6.4 Convection Drying Oven,withtemperaturecontrolledat
of a reported test result.
220 6 5°F, to be used to determine moisture content of pizza
crust, pizza sauce, and pizza cheese.
4. Summary of Test Method
6.5 Gas Meter,formeasuringthegasconsumptionofadeck
4.1 Accuracy of the deck oven thermostat is checked at a
oven,shallbeapositivedisplacementtypewitharesolutionof
setting of 475°F, and the thermostat is adjusted as necessary.
atleast0.01ft andamaximumuncertaintynogreaterthan1%
4.2 Energy input rate is determined to confirm that the deck
of the measured value for any demand greater than 2.2 ft /h. If
oven is operating within 5% of the nameplate energy input
the meter is used for measuring the gas consumed by the pilot
rate. For gas deck oven, the pilot energy rate and the fan and
lights, it shall have a resolution of at least 0.01 ft and a
control energy rate are also determined.
maximum uncertainty no greater than 2% of the measured
value.
4.3 Preheat energy and time are determined.
6.6 Pressure Gage, for monitoring natural gas pressure,
4.4 Idle energy rate is determined at a thermostat setting of
having a range from 0 to 10 in. H O, a resolution of 0.5 in.
475°F. 2
H O, and a maximum uncertainty of 1% of the measured
4.5 Cooking energy efficiency and production rate are
value.
determined during cooking tests using pizza as a food product.
6.7 Stopwatch, with a 1-s resolution.
5. Significance and Use
6.8 Temperature Sensor, for measuring natural gas tempera-
5.1 The energy input rate test and thermostat calibration are
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
used to confirm that the deck oven is operating properly prior
6.9 Thermocouple, fiberglass insulated, 24 gage, Type K
to further testing and to insure that all test results are
thermocouple wire, connected at the exposed ends by tightly
determined at the same temperature.
twisting or soldering the two wires together.
5.2 Preheat energy and time can be useful to food service
6.10 Thermocouple Probe, Type K micro needle product
operators to manage power demands and to know how quickly
probe with a response time from ambient to 200°F of less than
the deck oven can be ready for operation.
20 s.
5.3 Idle energy rate and pilot energy rate can be used to
6.11 Watt-Hour Meter, for measuring the electrical energy
estimate energy consumption during noncooking periods.
consumption of a deck oven, having a resolution of at least 10
5.4 Cooking energy efficiency is a precise indicator of deck
Wh and a maximum uncertainty no greater than 1.5% of the
ovenenergyperformancewhilecookingatypicalfoodproduct
measured value for any demand greater than 100 W. For any
under various loading conditions. If energy performance infor-
demandlessthan100W,themetershallhavearesolutionofat
mation is desired using a food product other than the specified
least 10Wh and a maximum uncertainty no greater than 10%.
testfood,thetestmethodcouldbeadaptedandapplied.Energy
performance information allows an end user to better under-
7. Reagents and Materials
stand the operating characteristics of a deck oven.
7.1 Pizza Crust shall be a 12 in. diameter, prebaked or
5.5 Production capacity information can help an end user to
parbaked crust weighing 0.9 6 0.2 lb and having a moisture
better understand the production capabilities of a deck oven as
content of 36 6 3% by weight, based on a gravimetric
it is used to cook a typical food product and this could help in
moisture analysis. Refrigerate to 39 6 1°F.
specifying the proper size and quantity of equipment. If
7.2 Pizza Sauce shall be a simple tomato based sauce with
production information is desired using a food product other
a moisture content of 90 6 2% by weight, based on a
than the specified test food, the test method could be adapted
gravimetric moisture analysis. Refrigerate to 39 6 1°F.
and applied.
7.3 Pizza Cheese shall be a part skim, low moisture shred-
6. Apparatus
dedmozzarellacheesewithamoisturecontentof50 62%by
6.1 Analytical Balance Scale, for measuring weights up to
weight, based on a gravimetric moisture analysis. Refrigerate
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
to 39 6 1°F.
6.2 Barometer, for measuring absolute atmospheric
7.4 Pizza shall be comprised of a pizza crust, pizza sauce,
pressure, to be used for adjustment of measured natural gas
and pizza cheese in accordance with the following: uniformly
volume to standard conditions, having a resolution of 0.2 in.
spread 0.25 lb of pizza sauce on top of a pizza crust to within
Hg and an uncertainty of 0.2 in. Hg.
0.5 in. of the edge of the crust and cover the pizza sauce with
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith 0.375 lb of pizza cheese. Refer to 10.6.1 and Table 2 for
the lower edge of the hood 6 ft, 6 in. from the floor and with guidelines on numbers of pizzas required for testing.
F1965 − 99 (2010)
TABLE 1 Number of Pizzas Required for Each Run of a
9.2 Connect the deck oven to a calibrated energy test meter.
Heavy–Load Test Based on the Nominal Depth and Width of the
For gas installations, install a pressure regulator downstream
Oven Deck
from the meter to maintain a constant pressure of gas for all
Nominal Depth, ft Nominal Width, ft
tests. Install instrumentation to record both the pressure and
12 3 4
temperature of the gas supplied to the deck oven and the
barometric pressure during each test so that the measured gas
flow can be corrected to standard conditions. For electric
installations,avoltageregulatormayberequiredduringtestsif
the voltage supply is not within 62.5% of the manufacturer’s
nameplate voltage.
TABLE 2 Total Number of Pizzas Required for a Complete Oven
Test Based on the Nominal Depth and Width of the Oven Deck
9.3 For an electric deck oven, confirm (while the deck oven
Nominal Depth, ft Nominal Width, ft
elements are energized) that the supply voltage is within
123 4
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
2 9 21 30 39 Record the test voltage for each test.
NOTE 3—If an electric deck oven is rated for dual voltage (208/240V),
thedeckovenshallbeevaluatedastwoseparateappliancesinaccordance
with this test method.
9.4 For a gas deck oven, adjust (during maximum energy
7.5 Gravimetric moisture analysis shall be performed as
input) the gas supply pressure downstream from the appli-
follows:
ance’s pressure regulator to within 62.5% of the operating
7.5.1 To determine moisture content, place a 1-lb sample of
manifold pressure specified by the manufacturer. Make adjust-
thetestfoodonadry,aluminumsheetpanandplacethepanin
ments to the appliance following the manufacturer’s recom-
a convection drying oven at a temperature of 220 6 5°F for a
mendations for optimizing combustion.
period of 24 h.
7.5.2 Weigh the sample before it is placed in the oven and
10. Procedure
after it is removed and determine the percent moisture content
10.1 General:
based on the percent weight loss of the sample.
10.1.1 Forgasappliances,recordthefollowingforeachtest
7.5.3 The sample must be thoroughly chopped ( ⁄8 –in. or
smallersquares)andspreadevenlyoverthesurfaceofthesheet run:
10.1.1.1 Higher heating value,
pan in order for all of the moisture to evaporate during drying;
it is permissible to spread the sample on top of baking paper in 10.1.1.2 Standard gas pressure and temperature used to
correct measured gas volume to standard conditions,
order to protect the sheet pan and simplify clean-up.
10.1.1.3 Measured gas temperature,
NOTE1—Themoisturecontentofthepizzacrust,pizzasauce,andpizza
10.1.1.4 Measured gas pressure,
cheese can be determined by a qualified chemistry lab using the AOAC
Procedure 984.25. 10.1.1.5 Barometric pressure, and
10.1.1.6 Energy input rate during or immediately prior to
8. Sampling
test (for example, during the preheat for that days testing).
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-
10.1.2 For gas deck ovens, add electric energy consumption
er’s instructions under a canopy exhaust hood. Position the
to gas energy for all tests, with the exception of the energy
deck oven so that a minimum of 6 in. is maintained between
input rate test (10.3).
the edge of the hood and the vertical plane of the front and
10.1.3 Forelectricdeckovens,recordthefollowingforeach
sides of the appliance. In addition, both sides of the deck oven
test run:
shall be a minimum of 3 ft from any side wall, side partition,
10.1.3.1 Voltage while elements are energized and
or other operating appliance.The exhaust ventilation rate shall
be 300 cfm per linear foot of hood length. The associated 10.1.3.2 Energy input rate during or immediately prior to
test (for example, during the preheat for that days testing).
heating or cooling system shall be capable of maintaining an
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
greater than 5%, terminate testing and contact the manufac-
NOTE 2—The ambient temperature requirements are designed to simu-
turer. The manufacturer may make appropriate changes or
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
adjus
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