ASTM F1965-99(2005)

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An American National Standard
Designation:F1965–99(Reapproved 2005)
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. A number 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 984.25 Moisture (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
can use this evaluation to select a deck oven and understand its
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
1.3 The deck oven can be evaluated with respect to the
of energy consumed by the deck oven during the cooking
following (where applicable):
event.
1.3.1 Energy input rate and thermostat calibration (10.2),
3.1.2 cooking energy rate, n—average rate of energy con-
1.3.2 Preheat energy consumption and time (10.3),
sumption (Btu/h or kW) during the cooking energy efficiency
1.3.3 Idle energy rate (10.4),
tests. Refers to all loading scenarios (heavy, medium, light).
1.3.4 Pilot energy rate (if applicable) (10.5), or
3.1.3 deck oven, n—an appliance that cooks the food
1.3.5 Cooking energy efficiency and production capacity
product within a heated chamber. The food product can be
(10.6).
placed directly on the floor of the chamber during cooking and
1.4 The values stated in inch-pound units are to be regarded
energy may be delivered to the food product by convective,
as standard. The SI units given in parentheses are for informa-
conductive, or radiant heat transfer. The chamber may be
tion only.
heated by gas or electric forced convection, radiants, or quartz
1.5 This standard does not purport to address all of the
tubes. Top and bottom heat may be independently controlled.
safety concerns, if any, associated with its use. It is the
3.1.4 energy input rate, n—peak rate at which a deck oven
responsibility of the user of this standard to establish appro-
consumes energy (Btu/h or kW).
priate safety and health practices and determine the applica-
3.1.5 idle energy rate, n—the deck oven’s rate of energy
bility of regulatory limitations prior to use.
consumption (Btu/h or kW), when empty, required to maintain
2. Referenced Documents its cavity temperature at the specified thermostat set point.
2 3.1.6 oven cavity, n—that portion of the deck oven in which
2.1 ASHRAE Documents:
food products are heated or cooked.
ASHRAE Handbook of Fundamentals, “Thermal and Re-
3.1.7 pilot energy rate, n—rate of energy consumption
lated Properties of Food and Food Materials,” Chapter 30,
(Btu/h or kW) by a deck oven’s continuous pilot (if appli-
Table 1, 1989
cable).
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
3.1.8 preheat energy, n—amount of energy consumed (Btu
of Experimental Data
or kWh), by the deck oven while preheating its cavity from
ambient temperature to the specified thermostat set point.
This test method is under the jurisdiction of ASTM Committee F26 on Food
3.1.9 preheat time, n—time (minutes) required for the deck
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
oven cavity to preheat from ambient temperature to the
Productivity and Energy Protocol.
specified thermostat set point.
Current edition approved Oct. 1, 2005. Published October 2005. Originally
approved in 1999. Last previous edition approved in 1999 as F1965 – 99. DOI:
10.1520/F1965-99R05.
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 (2005)
3.1.10 production capacity, n—maximum rate (lb/h) at the capacity to operate at a nominal exhaust ventilation rate of
which a deck oven can bring the specified food product to a 300 cfm per linear foot of active hood length. This hood shall
specified cooked condition. extend a minimum of 6 in. past both sides and the front of the
3.1.11 production rate, n—rate (lb/h) at which a deck oven cooking appliance and shall not incorporate side curtains or
brings the specified food product to a specified cooked condi-
partitions.
tion; does not necessarily refer to maximum rate. Production
6.4 Convection Drying Oven, with temperature controlled at
rate varies with the amount of food being cooked.
220 6 5 °F, to be used to determine moisture content of pizza
3.1.12 uncertainty, n—measure of systematic and precision
crust, pizza sauce, and pizza cheese.
errors in specified instrumentation or measure of repeatability
6.5 GasMeter,formeasuringthegasconsumptionofadeck
of a reported test result.
oven, shall be a positive displacement type with a resolution of
atleast0.01ft andamaximumuncertaintynogreaterthan1 %
4. Summary of Test Method 3
of the measured value for any demand greater than 2.2 ft /h. If
4.1 Accuracy of the deck oven thermostat is checked at a
the meter is used for measuring the gas consumed by the pilot
setting of 475°F, and the thermostat is adjusted as necessary.
lights, it shall have a resolution of at least 0.01 ft and a
4.2 Energy input rate is determined to confirm that the deck
maximum uncertainty no greater than 2 % of the measured
oven is operating within 5 % of the nameplate energy input
value.
rate. For gas deck oven, the pilot energy rate and the fan and
6.6 Pressure Gage, for monitoring natural gas pressure,
control energy rate are also determined.
having a range from 0 to 10 in. H O, a resolution of 0.5 in.
4.3 Preheat energy and time are determined.
H O, and a maximum uncertainty of 1 % of the measured
4.4 Idle energy rate is determined at a thermostat setting of
value.
475°F.
6.7 Stopwatch, with a 1-s resolution.
4.5 Cooking energy efficiency and production rate are
6.8 Temperature Sensor, for measuring natural gas tempera-
determined during cooking tests using pizza as a food product.
tureintherangefrom50to100°Fwithanuncertaintyof 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
operators to manage power demands and to know how quickly
6.11 Watt-Hour Meter, for measuring the electrical energy
the deck oven can be ready for operation.
consumption of a deck oven, having a resolution of at least 10
5.3 Idle energy rate and pilot energy rate can be used to
Wh and a maximum uncertainty no greater than 1.5 % of the
estimate energy consumption during noncooking periods.
measured value for any demand greater than 100 W. For any
5.4 Cooking energy efficiency is a precise indicator of deck
demand less than 100W, the meter shall have a resolution of at
oven energy performance while cooking a typical food product
least 10 Wh and a maximum uncertainty no greater than 10 %.
under various loading conditions. If energy performance infor-
mation is desired using a food product other than the specified
7. Reagents and Materials
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 6 1°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 6 1°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 6 1°F.
6. Apparatus
7.4 Pizza shall be comprised of a pizza crust, pizza sauce,
6.1 Analytical Balance Scale, for measuring weights up to
and pizza cheese in accordance with the following: uniformly
20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
spread 0.25 lb of pizza sauce on top of a pizza crust to within
6.2 Barometer, for measuring absolute atmospheric pres-
0.5 in. of the edge of the crust and cover the pizza sauce with
sure, to be used for adjustment of measured natural gas volume
0.375 lb of pizza cheese. Refer to 10.6.1 and Table 2 for
to standard conditions, having a resolution of 0.2 in. Hg and an
guidelines on numbers of pizzas required for testing.
uncertainty of 0.2 in. Hg.
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with 7.5 Gravimetric moisture analysis shall be performed as
the lower edge of the hood 6 ft, 6 in. from the floor and with follows:
F1965–99 (2005)
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, a voltage regulator may be required during tests if
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
9.3 For an electric deck oven, confirm (while the deck oven
Test Based on the Nominal Depth and Width of the Oven Deck
elements are energized) that the supply voltage is within
Nominal Depth, ft Nominal Width, ft
62.5 % of the operating voltage specified by the manufacturer.
123 4 Record the test voltage for each test.
NOTE 3—If an electric deck oven is rated for dual voltage (208/240 V),
2 9 21 30 39
the deck oven shall be evaluated as two separate appliances in accordance
with this test method.
9.4 For a gas deck oven, adjust (during maximum energy
input) the gas supply pressure downstream from the appli-
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-
the test food on a dry, aluminum sheet pan and place the pan in
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
based on the percent weight loss of the sample.
10.1 General:
7.5.3 The sample must be thoroughly chopped ( ⁄8 –in. or
10.1.1 For gas appliances, record the following for each test
smallersquares)andspreadevenlyoverthesurfaceofthesheet
run:
pan in order for all of the moisture to evaporate during drying;
10.1.1.1 Higher heating value,
it is permissible to spread the sample on top of baking paper in
10.1.1.2 Standard gas pressure and temperature used to
order to protect the sheet pan and simplify clean-up.
correct measured gas volume to standard conditions,
10.1.1.3 Measured gas temperature,
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
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
9.1 Install the appliance in accordance with the manufactur- heating value of 1000 to 1075 Btu/ft .
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
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