ASTM F2861-20

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.
Designation: F2861 − 20 An American National Standard
Standard Test Method for
Enhanced Performance of Combination Oven in Various
Modes
This standard is issued under the fixed designation F2861; 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 ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
1.1 Thistestmethodcoverstheevaluationoftheenergyand
mendations issued by the World Trade Organization Technical
water consumption and the cooking performance of combina-
Barriers to Trade (TBT) Committee.
tion ovens that can be operated in hot air convection, steam,
and the combination of both hot air convection and steam
2. Referenced Documents
modes. The test method is also applicable to convection ovens
with moisture injection. The results of this test method can be
2.1 ASTM Standards:
used to evaluate a combination oven and understand its energy
D3588Practice for Calculating Heat Value, Compressibility
consumption.
Factor, and Relative Density of Gaseous Fuels
F1217Specification for Cooker, Steam
1.2 This test method is applicable to gas and electric
F1495Specification for Combination Oven Electric or Gas
combination ovens that can be operated in convection, steam
Fired
and combination modes.
2.2 ASHRAE Documents:
1.3 The combination oven can be evaluated with respect to
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
the following (where applicable):
of Experimental Data
1.3.1 Energy input rate and thermostat calibration (10.2).
ASHRAE Guideline 2-1986 (RA90)Thermal and Related
1.3.2 Preheat energy consumption and time (10.3).
Properties of Food and Food Materials
1.3.3 Idleenergyrateinconvection,steamandcombination
modes (10.4).
3. Terminology
1.3.4 Pilot energy rate (if applicable) (10.5).
1.3.5 Cooking-energy efficiency, cooking energy rate, pro-
3.1 Definitions:
duction capacity, water consumption and condensate tempera-
3.1.1 combination mode, n—for the purposes of this test
ture in steam mode (Appendix X1)(10.6).
method,combinationmodeisdefinedasheatat350°F(177°C)
1.3.6 Cooking-energy efficiency, cooking energy rate, and
with the humidity and fan set to operate at their maximum
production capacity in convection mode (10.7).
settings, hereafter referred to as combi mode.
1.3.7 Cooking uniformity in combination mode (X1.3).
3.1.2 combination oven, n—device that combines the func-
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
tion of hot air convection (oven mode), steam heating (steam
as standard. The SI units given in parentheses are for informa-
mode), and a combination of both (combination mode), which
tion only.
includes low or high temperature steaming, baking, roasting,
1.5 This standard does not purport to address all of the rethermalizing, and proofing of various food products. In
general,thetermcombinationovenisusedtodescribethistype
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- of equipment, which is self contained.
priate safety, health, and environmental practices and deter-
3.1.3 condensate, n—mixture of condensed steam and cool-
mine the applicability of regulatory limitations prior to use.
ingwater,exitingthecombinationovenanddirectedtoadrain.
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
This test method is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Standards volume information, refer to the standard’s Document Summary page on
Productivity and Energy Protocol. the ASTM website.
Current edition approved Sept. 1, 2020. Published October 2020. Originally See the ASHRAE Handbook of Fundamentals, available from the American
approved in 2010. Last previous edition approved in 2017 as F2861–17. DOI: SocietyofHeating,Refrigeration,andAirConditioningEngineers,Inc.,1791Tullie
10.1520/F2861-20. Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2861 − 20
3.1.4 convection mode, n—for the purposes of this test 3.1.17 steam mode, n—for the purposes of this test method,
method, convection mode is defined as dry heat only at 350°F steam mode is defined as the maximum humidity setting at a
(177°C) with the fan set to operate at the maximum setting. nominal sea level, 212°F (100°C).
3.1.5 cooking-energy effıciency, n—quantity of energy im-
3.1.18 uncertainty, n—measure of systematic and precision
parted to the specified food product, expressed as a percentage
errors in specified instrumentation or measure of repeatability
of energy consumed by the combination oven during the
of a reported test result.
cooking event.
4. Summary of Test Method
3.1.6 cooking energy rate, n—average rate of energy con-
sumption (Btu/h (kJ/h) or kW) during the cooking-energy
4.1 Accuracy of the combination oven thermostat is
efficiency tests.
checkedatasettingof350°F(177°C).Thisisaccomplishedby
3.1.7 energyinputrate,n—peakrateatwhichacombination
comparing the oven’s temperature control setting with the
oven consumes energy (Btu/h (kJ/h) or kW).
temperature at the center of the oven’s cavity. If necessary, the
control is adjusted so that the maximum difference between its
3.1.8 idle energy rate, n—combinationoven’srateofenergy
reading and the temperature at the center of the cavity is no
consumption (Btu/h (kJ/h) or kW), when empty, required to
more than 65°F (62.8°C).
maintain its cavity temperature at the specified thermostat set
point.
4.2 Energy input rate is determined to confirm that the
3.1.9 maximum production rate, n—maximum rate (lb/h combination oven is operating within 5% of the nameplate
(kg/h)) at which a combination oven can bring the specified
energy input rate. For gas combination ovens, the pilot energy
food product to a specified “cooked” condition. May also be rate and the fan and control energy rates are also determined.
referred to as throughput.
4.3 The time and energy required to preheat the oven from
3.1.10 oven cavity, n—that portion of the combination oven
room temperature (75 6 5°F (24 6 2.8°C)) to a ready-to-cook
in which food products are heated or cooked.
state in combination mode, set at: 350°F (177°C), maximum
3.1.11 pilot energy rate, n—rate of energy consumption humidity, vent closed if adjustable.
(Btu/h (kJ/h)) by a combination oven’s continuous pilot (if
4.4 Idle energy rate is determined with the combination
applicable).
oven set to maintain a ready-to-cook state without cooking in
3.1.12 preheat energy, n—amount of energy consumed (Btu
three operating modes: combi mode (350 6 5°F
(kJ) or kWh), by the combination oven while preheating its
(177 62.8°C), maximum humidity, vent closed if adjustable);
cavityfromambienttemperaturetothespecifiedthermostatset
convection mode (350 6 5°F (177 6 2.8°C)); and steam mode
point.
(nominal at sea level 212°F (100°C), maximum humidity, vent
closed if adjustable).
3.1.13 preheat time, n—time (in min) required for the
combination oven cavity to preheat from ambient temperature
4.5 Cooking-energy efficiency, cooking energy rate and
to the specified thermostat set point.
production rate are determined in steam mode and convection
3.1.14 production rate, n—rate (lb/h (kg/h)) at which a
mode while cooking potatoes.
combination oven brings the specified food product to a
4.6 Water consumption (gal/h (L/h)) is monitored during
specified “cooked” condition. Does not necessarily refer to
idle conditions in steam mode, combi mode and convection
maximum rate. Production rate varies with the amount of food
mode and while cooking potatoes in steam mode and convec-
being cooked.
tion mode to characterize the rate of water usage.
3.1.15 rack trolley, n—as used in this test method, refers to
4.6.1 Report water usage during cooking mode in gal/pan.
a cart with integrated frame for holding pans that is designed
4.7 Condensatetemperatureismonitoredtocharacterizethe
for ease of loading and unloading product in a floor model
combination oven’s average and maximum drain temperature.
(Specification F1495 Type 2) combination oven.
3.1.16 steam generator, n—as used in this test method, 4.8 Optional uniformity of heating within the combination
refers to one of three distinct methods which all conform to
oven’s compartment is determined and reported based on the
Grade A classification in F1217, 0 to 2.9 psig maximum
average temperature on each pan during ice load cooking tests
compartment pressure:
(pans of ice simulating pans of frozen food). See appendix for
3.1.16.1 Discussion—Injection refers to direct placement of
procedures.
water onto a hot surface in the cavity for steam production
(Specification F1495 Classification Style Injection).
5. Significance and Use
3.1.16.2 Discussion—Boiler of steam generator refers to a
5.1 The energy input rate test and thermostat calibration are
compartment outside the oven cavity through which water is
usedtoconfirmthatthecombinationovenisoperatingproperly
heated for steam production (Specification F1495 Classifica-
prior to further testing and to ensure that all test results are
tion Style Boiler).
determined at the same temperature.
3.1.16.3 Discussion—Water bath refers to a compartment
inside the oven cavity through which water is heated for steam 5.2 Preheat energy and time can be useful to food service
production (Specification F1495 Classification Style Water operators to manage power demands and to know how quickly
Bath). the combination oven can be ready for operation.
F2861 − 20
5.3 Idle energy rate and pilot energy rate can be used to 6.9 Calibrated Thermocouple Probes, with a range from
estimate energy consumption during non-cooking periods. –20 to 400°F (–30 to 200°C), with a resolution of 0.2°F
(0.1°C),andanuncertaintyof 62.0°F(61.0°C),formeasuring
5.4 Cooking-energy efficiency is a precise indicator of
oven cavity and food product temperatures. CalibratedType K
combinationovenenergyperformanceundervariousoperating
thermocouples (24 GA wire) are a good choice.
conditions. This information enables the food service operator
6.10 Thermocouple Probes, with a range from 0 to 250°F
to consider energy performance when selecting a combination
(–18 to 121°C), with a resolution of 0.2°F (0.1°C), and an
oven.
uncertaintyof 62.0°F(61.0°C),formeasuringtemperatureof
5.5 Production capacity can be used by food service opera-
the water entering the combination oven and condensate water
tors to choose a combination oven that matches their food
entering the drain.
output requirements.
6.11 Watt-hour Meter, for measuring the electrical energy
5.6 Water consumption characterization is useful for esti-
consumption of a combination oven, having a resolution of at
mating water and sewage costs associated with combination
least 10Wh and a maximum uncertainty no greater than 1.5%
oven operation.
of the measured value for any demand greater than 100W. For
5.7 Condensatetemperaturemeasurementisusefultoverify any demand less than 100W, the meter shall have a resolution
that the condensate temperature does not violate applicable
of at least 10 Wh and a maximum uncertainty no greater than
building codes and is a requirement of Energy Star® data. 10%.
7. Reagents and Materials
6. Apparatus
7.1 Water, incoming water to the appliance shall have a
6.1 Analytical Balance Scale, for measuring weights up to
maximum hardness of three grains per gallon and shall be
20 lb (9.0 kg), with a resolution of 0.01 lb (0.005 kg) and an
within 70 6 5°F (21 6 3°C). If the tester’s water supply does
uncertainty of 0.01 lb (0.005 kg).
not meet the specification, a water softener or tempering kit or
6.2 Barometer, for measuring absolute atmospheric
both may be required.
pressure, to be used for adjustment of measured natural gas
7.2 Red Potatoes, for the steam mode efficiency tests shall
volume to standard conditions, having a resolution of 0.2 in.
be fresh, whole, US No. 1, Size B, red potatoes. The average
Hg (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
weight of the potatoes shall be 0.16 6 0.02 lb (73 6 9 g).
NOTE1—Redpotatoesaresoldinthreesizes:A,B,andC.Thistestuses
6.3 Canopy Exhaust Hood, 4-ft (1.2-m) in depth, wall-
Size B.
mounted with the lower edge of the hood 72 in. (2.0 m) from
7.3 Russet Potatoes, for the convection mode efficiency
the floor and with the capacity to operate at a nominal exhaust
testsshallbefresh,whole,prewashed,U.S.No.1Russets.Size
ventilation rate of 200 cfm per linear foot (94.4 L/s per linear
shallbe100count.Theaverageweightofthepotatoesshallbe
meter) of active hood length. This hood shall extend a
0.48 6 0.02 lb (218 6 91 g).
minimumof6in.(150mm)pastbothsidesandthefrontofthe
cooking appliance and shall not incorporate side curtains or
7.4 Steam Pans,forthesteamperformancetestsonhalfand
partitions.
full size combination ovens (Specification F1495, Classifica-
tion Capacity Group a through d), shall be perforated 12.7 by
6.4 Flowmeter, for measuring total water consumption of
20.8by2.5in.(323by528by64mm)stainlesssteelweighing
the appliance, having a resolution of 0.01 gal (40 mL) and an
2.5 6 0.5 lb (1.1 6 0.2 kg).
uncertaintyof0.01gal(40mL)ataflowrateaslowas0.2gpm
(13 mL/s).
7.5 Shallow Steam Pans, for the convection performance
tests on half and full size combination ovens (Specification
6.5 Gas Meter, for measuring the gas consumption of a
F1495, Classification Capacity Group a through d), shall be
combinationoven,shallbeapositivedisplacementtypewitha
3 3
perforated 12.7 by 20.8 by 1.3 in. (323 by 528 by 32 mm)
resolution of at least 0.01 ft (0.0003 m ) and a maximum
stainless steel weighing 2.1 6 0.5 lb (0.95 6 0.2 kg).
uncertainty no greater than 1% of the measured value for any
3 3
demand greater than 2.2 ft /h (0.06 m /h). If the meter is used 7.6 Two-Thirds Size Pans, for testing ⁄3-size steam perfor-
for measuring the gas consumed by the pilot lights, it shall
mance tests (Specification F1495, Classification Capacity C
3 3
have a resolution of at least 0.01 ft (0.0003 m ) and a Group e), shall be perforated 13.8 by 12.7 by 2.5 in. (351 by
maximum uncertainty no greater than 2% of the measured
323by64mm)stainlesssteelweighing1.6 60.5lb(0.7 60.2
value.
kg).
7.7 Two-Thirds Size Shallow Pans, for testing ⁄3-size con-
6.6 Pressure Gage, for monitoring natural gas pressure,
havingarangefrom0to15in.H O(0to3.7kPa),aresolution vection performance tests (Specification F1495, Classification
of 0.5 in. H O (125 Pa), and a maximum uncertainty of 1% of CapacityCGroupe),shallbeperforated13.8by12.7by1.3in.
the measured value. (351 by 323 by 32 mm) stainless steel weighing 2.1 6 0.5 lb
(0.95 6 0.2 kg).
6.7 Stopwatch, with a 1-s resolution.
8. Sampling and Test Units
6.8 Temperature Sensor, for measuring natural gas tempera-
ture in the range from 50 to 100°F (10 to 40°C), with an 8.1 Combination Oven—Select a representative production
uncertainty of 61°F (0.3°C). model for performance testing.
F2861 − 20
9. Preparation of Apparatus manufacturer’s stated capacity of 13.8 by 12.7 by 2.5 in. (351
by323by64mm)steampans.Thiswillbethetestcapacityfor
9.1 Install the appliance according to the manufacturer’s
all cooking tests (10.6, 10.7, X1.3).
instructions under a canopy exhaust hood. Position the combi-
9.10 For countertop (Specification F1495Type 1) and stand
nation oven so that a minimum of 6 in. is maintained between
the edge of the hood and the vertical plane of the front and mounted (Specification F1495 Type 1) combination ovens, the
sides of the appliance. In addition, both sides of the combina- pan rack shall remain inside the oven for all tests. For floor
tion oven shall be a minimum of 3 ft (1.1 m) from any side model (Specification F1495 Type 2) combination ovens de-
wall, side partition, or other operating appliance. The exhaust signed for operation with a removable rack trolley, the manu-
ventilation rate shall be 200 cfm per linear foot (94.4 L/s per facturer may a provide removable bridge or a second rack
linearmeter)ofhoodlength.Theassociatedheatingorcooling trolley to close any remaining gap in the door when the rack is
systemshallbecapableofmaintaininganambienttemperature outside the oven during the stabilization period prior to
of75 65°F(24 62.8°C)withinthetestingenvironmentwhen conducting the cooking tests (10.6, 10.7, and X1.3).
the exhaust ventilation system is operating.
10. Procedure
9.2 Connect the combination oven to a calibrated energy
NOTE 3—Prior to starting these tests, the tester should read the
test meter. For gas installations, install a pressure regulator
operating manual and fully understand the operation of the appliance.
downstream from the meter to maintain a constant pressure of
10.1 General:
gas for all tests. Install instrumentation to record both the
10.1.1 Forgasappliances,recordthefollowingforeachtest
pressure and temperature of the gas supplied to the combina-
run:
tion oven and the barometric pressure during each test so that
10.1.1.1 Higher heating value,
the measured gas flow can be corrected to standard conditions.
10.1.1.2 Standard gas pressure and temperature used to
For electric installations, a voltage regulator may be required
correct measured gas volume to standard conditions,
during tests if the voltage supply is not within 62.5% of the
10.1.1.3 Measured gas temperature,
manufacturer’s nameplate voltage.
10.1.1.4 Measured gas pressure,
9.3 For an electric combination oven, confirm (while the
10.1.1.5 Barometric pressure, and
combination oven elements are energized) that the supply
10.1.1.6 Energy input rate during or immediately prior to
voltage is within 62.5% of the operating voltage specified by
test (for example, during the preheat for that day’s testing).
the manufacturer. Record the test voltage for each test.
NOTE 2—If an electric combination oven is rated for dual voltage (for
NOTE4—Usingacalorimeterorgaschromatographinaccordancewith
example, 208/240 V), the voltage selected by the manufacturer or tester,
accepted laboratory procedures is the preferred method for determining
orboth,shallbereported.Ifanovenisdesignedtooperateattwovoltages
the higher heating value of gas supplied to the combination oven under
without a change in the resistance of the heating elements, the perfor-
test. It is recommended that all testing be performed with gas having a
mance of the oven (for example, preheat time) may differ at the two
higher heating value of 1000 to 1075 Btu/ft .
voltages.
10.1.2 For gas combination ovens, add electric energy
9.4 For a gas combination oven, adjust (during maximum
consumption to gas energy for all tests, with the exception of
energy input) the gas supply pressure downstream from the
the energy input rate test (see 10.3).
appliance’s pressure regulator to within 62.5% of the operat-
10.1.3 For electric combination ovens, record the following
ing manifold pressure specified by the manufacturer. Make
for each test run:
adjustments to the appliance following the manufacturer’s
10.1.3.1 Voltage while elements are energized, and
recommendations for optimizing combustion.
10.1.3.2 Energy input rate during or immediately prior to
9.5 Install a flowmeter to the combination oven water inlet
test (for example, during the preheat for that days’ testing).
such that total water flow to the appliance is measured.
10.1.4 For each test run, confirm that the peak input rate is
within 65% of the rated nameplate input. If the difference is
9.6 Install temperature sensors at the point where the drain
greater than 65%, terminate testing and contact the manufac-
waterexitsthecombinationovenandinthedrainlinesuchthat
turer. The manufacturer may make appropriate changes or
the sensor is immersed in the condensate water path just as it
adjustments to the combination oven.
enters the drain.
10.1.5 For all tests, measure and record the ambient
9.7 Tape a temperature sensor firmly to the surface of a
temperature, oven cavity temperature, incoming water tem-
section of the metal tubing through which city water enters the
perature and condensate drain temperature.
combination oven.
10.2 Energy Input Rate and Thermostat Calibration:
9.8 Installawaterregulatoronincomingwaterlines.Adjust
10.2.1 Installathermocoupleatthegeometriccenter(topto
the dynamic water pressure to 45 psi (3.1 bar).
bottom,sidetoside,andfronttoback)ofthecombinationoven
cookingcavity.Forfloormounted(Type3)combinationovens
9.9 Determine the test capacity of the combination oven.
with a removable rack trolley, place the rack trolley inside the
For half-size (group a and b) and full-size (group c and d)
oven.
combination ovens, the test capacity is equivalent to the
manufacturer’s stated capacity of standard 12.7 by 20.8 by 2.5 10.2.2 Setthetemperaturecontrolto350°F(177°C);setthe
in.(323by528by64mm)steampans(GN1/1).Fortwo-third controls to operate in the combi mode at maximum humidity;
size combination ovens (group e), the test capacity is the and turn the combination oven on. Record the time and energy
F2861 − 20
consumptionfromthetimewhentheunitisturnedonuntilthe 10.3.6 In accordance with 11.5, calculate and report the
time when any of the burners or elements (combination oven) preheat energy consumption and time, and generate a preheat
first cycle off. temperature versus time graph.
10.3.7 After allowing the oven to cool for a minimum of 12
10.2.3 Calculate and record the combination oven’s energy
h, determine the preheat energy consumption and time for the
input rate and compare the result to the rated nameplate input.
oven operating in convection mode. Repeat 10.3.1 through
For gas combination ovens, only the burner energy consump-
10.3.6 with the oven set to operate in convection (dry heat)
tion is used to compare the calculated energy input rate with
mode,withthefansettooperateatitsmaximumspeedandthe
theratedgasinput;anyelectricalenergyuseshallbecalculated
oven cavity vent in the closed position.
and recorded separately as the fan/control energy rate.
10.3.8 After allowing the oven to cool for a minimum of 12
10.2.4 Allow the combination oven to idle for 60 min after
h, determine the preheat energy consumption and time for the
theburnersorelementscommencecyclingatthethermostatset
oven operating in steam mode. Set the oven to steam mode
point.
(maximum humidity, maximum fan speed) at a nominal
10.2.5 After the 60-min idle period, start monitoring the
temperaturesettingof212°F(100°C)atsealevel,basedonthe
combination oven cavity temperature, and record the average
manufacturer controls. The temperature setpoint shall be ad-
temperature over a 15-min period. If this recorded temperature
justed to compensate for higher altitudes, the adjusted setpoint
is 350 6 5°F (177 6 2.8°C), then the combination oven’s
shall be recorded.
thermostat is calibrated.
10.3.9 Start the preheat and monitor energy consumption
10.2.6 If the average temperature is not 350 6 5°F (177 6
andtimeassoonastheunitisturnedon.Foragascombination
2.8°C), adjust the combination oven’s temperature control
oven, the recorded preheat time shall include any delay
following the manufacturer’s operator instructions and repeat
between the time the unit is turned on and when the burners
10.2.5untilitiswithinthisrange.Recordthecorrectionsmade
actually ignite. Preheat is judged complete when the primary
to the controls during calibration.
burners,elements,orsteamcoilcyclesofforwhenthesteamer
10.2.7 In accordance with 11.4, calculate and report the
compartment reaches 205°F (96°C). Record preheat energy
combination oven energy input rate, fan/control energy rate
consumption, duration, and final temperature.
where applicable, and rated nameplate input.
10.3.10 In accordance with 11.5, calculate and report the
preheat energy consumption and time, and generate a preheat
10.3 Preheat Energy Consumption and Time:
temperature versus time graph.
10.3.1 Thepreheattestshallberunasthefirsttestoftheday
10.4 Idle Energy Rate:
after allowing the oven to cool down for a minimum of 12 h.
NOTE 7—It is the intent of the idle test to determine the average energy
NOTE 5—It is the intent of the preheat test to determine the amount of
and water use under each operating mode (combination, convection and
timeforthecombinationoventoreachaready-to-cookstateineachmode
steam), while not cooking food.
after it has been off for an extended period (for example, overnight). The
preheat tests for each mode should be conducted as the first appliance 10.4.1 For floor mounted (Type 2) combination ovens with
operationonthedayoftestsforeachoperatingmode(forexample,combi,
aremovableracktrolley,placetheracktrolleyinsidetheoven.
convection, steam).
10.4.2 Determine the idle energy rate in combi mode. Set
10.3.2 For floor mounted (Type 2) combination ovens with the temperature controls to maintain the average cavity air
temperature at 350 6 5°F (177 6 2.8°C) and the oven set to
aremovableracktrolley,placetheracktrolleyinsidetheoven.
operateinfullcombimode(maximumhumidity,maximumfan
10.3.3 Fill the boiler or reservoir (boiler or water-bath style
speed), then turn the combination oven on.
combinationovens).Recordthetimerequiredtofillit.Monitor
10.4.3 Allow the combination oven to stabilize at these
the average temperature of the water as it enters the boiler or
settings for 60 min after the burners or elements commence
reservoir. If the average temperature was not 70 6 5°F (21 6
cycling in that mode.
2.8°C), then allow the filled boiler or reservoir to sit until the
10.4.4 At the end of 60 min stabilization period, begin
temperature is within that range. Temperature of the water in
recording the elapsed time, oven cavity temperature, and
the boiler can be estimated by measuring the boiler surface
combination oven energy and water consumption for a mini-
temperature using a surface temperature probe.
mum of 3 h.
NOTE 6—In some units the filling and heating phases cannot be
10.4.5 At the end of the 3-h test, stop saving data, turn off
individually controlled. Heating may start as soon as the water level
the oven and open the door to cool and vent the cavity. Leave
reaches the minimum while still filling the entire unit.
the door open for a minimum of 10 min to allow the cavity to
10.3.4 Verify that the combination oven cavity temperature
fully vent before running additional idle tests.
is 75 6 5°F (24 6 2.8°C). Set the calibrated temperature
10.4.6 Determine the idle energy rate in convection mode.
controlto350°F;setthecontrolstooperateinthecombimode
Settheoventooperateinconvection(dryheat)mode,withthe
at maximum humidity and the fan set to operate in the
fan set to operate at its maximum speed and the oven cavity
maximum speed; and turn the combination oven on.
vent in the closed position.Turn the oven on and repeat 10.4.3
through 10.4.5.
10.3.5 Record the time, temperature, and energy consump-
tion required to preheat the combination oven, from the time 10.4.7 Determinetheidleenergyrateinsteammode.Setthe
whentheunitisturnedonuntilthetimewhenthecombination oventooperateinsteammode(maximumhumidity,maximum
oven cavity reaches a temperature of 350 6 2°F (177 6 1°C). fan speed) at a nominal 212°F (100°C) at sea level. The
F2861 − 20
temperaturesetpointshallbeadjustedtocompensateforhigher 10.6.3 Number each steam pan and record the weight of
altitudes,theadjustedsetpointshallberecorded.Turntheoven each (empty) steam pan.
on and repeat 10.4.3 through 10.4.5.
10.6.4 Prepare a minimum number of loads for three test
10.4.8 In accordance with 11.6, calculate and report the
runs. For half-size (Capacity Group a and b) and full-size
combination oven’s idle energy rate and water consumption
(Capacity Group c and d) combination ovens, load each steam
rate in each operating mode.
panwith8.0 60.2lb(3.6 60.1kg)ofredpotatoes(7.2).Each
10.5 Pilot Energy Rate (if applicable, for standing pilots):
pan shall contain between 48 and 52 red potatoes (see Fig. 1).
10.5.1 Foragascombinationovenwithastandingpilot,set
For two-thirds size (Capacity Group e) combination ovens,
the gas valve at the “pilot” position, and set the combination
load each steam pan with 5.3 6 0.2 lb (2.4 6 0.1 kg) of red
oven’s temperature control to the “off” position.
potatoes (7.2). Each pan shall contain between 32 and 36 red
10.5.2 Light and adjust the pilot according to the manufac-
potatoes.Recordtheactualweightandcountofthepotatoload
turer’s instructions.
in each pan.
10.5.3 Monitor gas consumption for a minimum of8hof
NOTE 8—If the weight of the potatoes on a pan is outside the 8.0 6 0.2
pilot operation.
lb(3.6 60.1kg)weightrangespecifiedabove,substitutesmallerorlarger
10.5.4 In accordance with 11.7, calculate and report the
potatoes, as necessary, until the weight of the potatoes on each pan is
pilot energy rate.
within the required weight range while maintaining a count of 50 6 2
10.6 Steam Mode Cooking Energy Effıciency: potatoes per pan.
10.6.1 The steam mode cooking energy efficiency test shall
10.6.5 Ifthecombinationovenhasaremovableracktrolley,
berepeatedaminimumofthreetimes.Additionaltestrunsmay
the rack trolley shall remain outside the oven until loading
be necessary to obtain the required precision for the reported
takes place (10.6.10). A manufacturer-supplied bridge or
testresults(AnnexA1).Thereportedvaluesofcookingenergy
supplemental rack trolley may be required. Refer to the oven
efficiency, production capacity, cooking energy rate, conden-
operator’s manual.
sate temperature, and water consumption shall be the average
10.6.6 There should be one temperature monitored pan per
of the replications (runs).
shelf. For ovens accommodating two pans per level, alternate
10.6.2 For half-size (Capacity Group a and b) and full-size
placement of monitored package front to back. Refer to Fig. 2.
(CapacityGroupcandd)combinationovens,thesteampansas
Place thermocouple into one of the potatoes per pan in the
specified in 7.4 shall be used for the steam mode cooking-
geometric center of the pan and potato to facilitate monitoring
energy efficiency tests. For two-thirds size (Capacity Group e)
of internal temperatures. The probed potato shall be 0.16 6
combinationovensthesteampansspecifiedin7.6shallbeused
for the steam mode cooking-energy efficiency tests. 0.02 lb for red potato.
FIG. 1 Red Potato Load
F2861 − 20
FIG. 2 Full Size Combination Oven Pan Thermocouple Placement
10.6.6.1 For 5 pan ovens, the 6th thermocouple shall be 10.6.9 Afterthestabilizationperiod,waitfortheburners,or
placedinthecornerinthemiddlepan.For4panovens,the5th elements to cycle on and then off again. This assures a
thermocouple shall be placed in the corner in the 2nd pan and consistent starting point for replicate test runs.
the 6th thermocouple shall be placed in the corner of the 3rd
10.6.10 Whentheovenreadylightorheaton lightgoesoff,
pan. The corner thermocouple placement shall be alternated
begin recording the oven energy consumption. Open the oven
with each test replicate.
door immediately, and allow it to remain open for the entire
10.6.7 Thethermocoupleshallbeinsertedfromthelongend
loading period, as indicated in 10.6.11. Do not close the door,
ofoblong-shapedpotatoes,intothepotato’scenter.Secureeach
even if the pan loading is completed in less than the allotted
thermocouple lead wire in such a manner that its junction will
time. At the end of the load period, close the oven door and
remain at the center of the potato throughout the cooking
record the initial average potato temperature to the nearest
period.The temperature of the potatoes at the start of each test
0.1°F (0.06°C). Record the time as the beginning of the
shall be 75 6 5°F (24 6 2.8°C). If the Type 3 combination
cooking period.
oven has a removable rack, load the pans of potatoes onto the
10.6.11 The total loading time (the time from opening the
rack.The temperature of the rack, pan and potatoes at the start
firstcompartmenttoclosingandstartingthelastcompartment)
of each test shall be 75 6 5°F (24 6 2.8°C).
shallbethetotalof5sperpanforeachloadused(forexample,
10.6.8 Allow the combination oven to stabilize in a ready-
the total loading time for a test of a six-pan capacity, full-size
to-cook (212°F (100°C)), maximum humidity, maximum fan
combination oven would be: 5 s/pan × 12 pans = 60 s). For
speed) state for a minimum of 1 h.
Type 3 combination ovens with a removable rack trolley, the
NOTE 9—The combination oven shall be stabilized in the same
maximum load time shall be 60 s.
operating mode that will be used for the cooking test. If the combination
10.6.12 Monitor the average potato temperature during
oven is to be tested in a reduced-input mode, then the oven shall be
cooking. When the average potato temperature reaches
stabilized in the same mode for at least 1 h prior to loading with food
product. 195 62°F (91 6 1°C) shut the oven off immediately, and
F2861 − 20
record the amount of water and energy consumed and the runs may be necessary to obtain the required precision for the
elapsedcooktimetothenearest0.1min.(Cooktimeisthetime reported test results (Annex A1). The reported values of
from when the oven door is closed until the oven is shut off.) cooking energy efficiency, production capacity, and cooking
energy rate shall be the average of the replications (runs).
NOTE10—Forgascombinationovens,the“electricenergyrate”during
10.7.2 For half-size (Capacity Group a and b) and full-size
the heavy load test will be reported separately from the gas “cooking
energy rate.”The two values are reported separately so that the respective (Capacity Group c and d) combination ovens, shallow steam
fuel prices may be applied to estimate energy costs.
pans as specified in 7.5 shall be used for the convection mode
cooking-energy efficiency tests. For two-thirds size (Capacity
10.6.13 The average temperature must be 195 6 2°F (91 6
1°C).Ifthetemperaturedoesnotfallinthisrange,thetestmust Group e) combination ovens, the steam pans specified in 7.7
shall be used for the convection mode cooking-energy effi-
be repeated with an adjusted cook time.
10.6.14 Remove the thermocouples from the potatoes, and ciency tests.
quicklyremoveallofthepansfromtheovenpriortoweighing
10.7.3 Number each shallow steam pan and record the
them. Record the final weight of each pan of potatoes within
weight of each (empty) shallow steam pan.
themaximumallowedtimeasmeasuredfromthetimeatwhich
10.7.4 Prepare a minimum number of loads for three test
the oven was shut off. Calculate and record the final weight of
runs. For half-size (Capacity Group a and b) and full-size
thepotatoesineachpan.Recordallweightstothenearest0.01
(Capacity Group c and d) combination ovens, place 15 russet
lb(0.005kg).Oncethepanshavebeenremovedfromtheoven,
potatoes(7.3)(threerowsoffivepotatoesperrow)oneachpan
close the door and restart the oven.
(Fig.3).Theweightofthepotatoesonthesepansshallbe7.25
10.6.15 Remove the potato loads, and unless this was the
60.30lb(3.3 60.14kg).Fortwo-thirdssize(CapacityGroup
final run (Run No. 3), return to step 10.6.7.
e) combination ovens, load each steam pan with 10 russet
10.6.16 In accordance with 11.8, calculate and report cook-
potatoes. The weight of these potatoes shall be 4.8 6 0.2 lb
ing energy efficiency, cooking energy rate, production rate,
(2.2 6 0.1 kg). Record the weight of the potatoes on each pan.
waterconsumption,andaveragecondensatetemperature.After
For each test run, record the total weight of all of the potatoes
performing the necessary test replicates, report results as the
as the initial potato weight. Record all weights to the nearest
average of the replications.
0.01 lb (0.005 kg).
10.7 Convection Mode Cooking Energy Effıciency and Pro-
NOTE 11—If the weight of the potatoes on a pan is outside the 7.25 6
duction Capacity:
0.30-lb(3.3 60.14-kg)weightrangespecifiedabove,substitutesmalleror
10.7.1 The convection mode cooking energy efficiency test
larger potatoes, as necessary, until the weight of the potatoes on each pan
shall be repeated a minimum of three times. Additional test is within one of the appropriate required weight ranges.
FIG. 3 Russet Potato Load
F2861 − 20
10.7.5 Once the pans of potatoes have been prepared, mark Remove the thermocouples from the potatoes, and quickly
selected potatoes to be monitored for temperature. There remove all of the pans from the oven prior to weighing them.
should be one monitored pan per shelf. For ovens accommo- Record the final weight of each pan of potatoes within the
dating two pans per level, alternate placement of monitored maximum allowed time (5 min) as measured from the time at
packagefronttoback.RefertoFig.2.Placethermocoupleinto which the oven was shut off. Calculate and record the final
one of the potatoes per pan in the geometric center of the pan weight of the potatoes in each pan. Record the sum of these
and potato to facilitate monitoring of internal temperatures. five weights as the final potato weight. Record all weights to
The probed potato shall be 0.5 6 0.06 lb per russet potato. the nearest 0.01 lb (0.005 kg). Calculate the oven’s cooking
energyefficiency,productionrate,andcookingenergyrate(see
10.7.5.1 For 5 pan ovens, the 6th thermocouple shall be
11.9). Once the pans have been removed from the oven, close
placedinthecornerinthemiddlepan.For4panovens,the5th
the door and restart the oven.
thermocouple shall be placed in the corner in the 2nd pan and
the 6th thermocouple shall be placed in the corner of the 3rd 10.7.12 Perform Run Nos. 2 and 3 by repeating the steps
pan. The corner thermocouple placement shall be alternated given in 10.7.4 – 10.7.11. Follow the procedure in Annex A1
with each test replicate. to determine whether more than three test runs are required.
Reporttheresultsforthecookingenergyefficiency,production
10.7.6 IftheType2combinationovenhasaremovablerack
rate,cookingenergyrate,andcooktimeasdescribedinAnnex
trolley, the rack trolley shall remain outside the oven until
A1.
loading takes place (10.7.10). A manufacturer-supplied bridge
or supplemental rack trolley may be required. Refer to the
11. Calculation and Report
combination oven operator’s manual.
10.7.7 Shortly before each test run, place the bead of a bare
11.1 Test Combination Oven—Using Specification F1495
junction thermocouple into the center of the marked potatoes
classifications, summarize the physical and operating charac-
being cooked. The thermocouple shall be inserted from the
teristics of the combination oven, including method of steam
long end of the oblong-shaped potato, into the potato’s center.
generation, oven controls and different operating modes. If
Secure each thermocouple lead wire in such a manner that its
needed, describe other design or operating characteristics that
junction will remain at the center of the potato throughout the
may facilitate interpretation of the test results.
cooking period. Ensure that the temperature readout device
11.2 Apparatus and Procedure:
displays the average temperature of all of the monitored
11.2.1 Confirmthatthetestingapparatusconformedtoallof
potatoes. The temperature of the potatoes at the start of each
the specifications in Section 6. Describe any deviations from
test shall be 75 6 5°F (21 6 2.8°C).
those specifications.
10.7.8 Set the oven to operate in convection mode at 350°F
11.2.2 Forelectriccombinationovens,reportthevoltagefor
(177°C)(dryheatonly,fanatmaximumspeed)andpreheatthe
each test.
oven to 350°F (177°C). Allow the oven to idle at 350°F
(177°C) for 1 h prior to the start of the first test run. Once this 11.2.3 For gas combination ovens, report the higher heating
value of the gas supplied to the combination oven during each
time period has elapsed, wait for the oven elements or burners
to cycle one additional time before starting the test run to test.
ensurethattheovencavityairtemperatureisat350°F(177°C).
11.3 Gas Energy Calculations:
10.7.9 When the oven ready light or heat on light goes off,
11.3.1 For gas combination ovens, add electric energy
begin recording the oven energy consumption. Open the oven
consumption to gas energy for all tests, with the exception of
door immediately, and allow it to remain open for the entire
the energy input rate test (see 10.2).
loading period, as indicated in 10.7.10. Do not close the door,
11.3.2 Calculate the energy consumed based on the follow-
even if the pan loading is completed in less than the allotted
ing:
time. At the end of the load period, close the oven door and
E 5 V 3HV (1)
record the initial average potato temperature to the nearest
gas
0.1°F (0.06°C). Commence monitoring oven energy and water
where:
consumption, elapsed time and potato temperature. Record the
E = energy consumed by the appliance,
gas
time as the beginning of the cooking period.
HV = higher heating value,
10.7.10 The total loading time (the time from opening the
= energy content of gas measured at standard
3 3
firstcompartmenttoclosingandstartingthelastcompartment)
conditions, Btu/ft (kJ⁄m ),
shallbethetotalof5sperpanforeachloadused(forexample,
V = actual volume of gas corrected for temperature and
3 3
the total loading time for a heavy load test of a six-pan
pressure at standard conditions, ft (m ),
capacity, full-size combination oven would be: 5 s/pan × 12
= V × T × P
meas cf cf
pans = 60 s). For Type 3 combination ovens with a removable
where:
rack trolley, the maximum load time shall be 60 s.
3 3
V = measured volume of gas, ft (m ),
10.7.11 Monitor the average potato temperature during meas
T = temperature correction factor,
cf
cooking. When it reaches 205°F (96°C), shut the oven off
absolutestandardgastemperature, °R °K
~ !
immediately, and record the amount of energy consumed and
absoluteactualgastemperature, °R ~°K!
elapsedcooktimetothenearest0.1min.(Cooktimeisthetime
from when the oven door is closed until the oven is shut off.)
F2861 − 20
E 360
absolutestandardgastemperature, °R ~°K!
=
q 5 (4)
pilot
gastemp, °F °C 1459.67 273 °R °K t
@ ~ ! ~ !# ~ !
where:
P = pressure correction factor,
cf
q = pilot energy rate, Btu/h (kJ/h),
pilot
E = energyconsumedduringthetestperiod,Btu(kJ),and
absoluteactualgaspressure, psia ~kPa!
=
absolutestandardpressure, psia kPa
~ !
t = test period, min.
NOTE 12—Absolute standard gas temperature and pressure used in this 11.8 Steam Mode Cooking-Energy Effıciency, Cooking En-
calculation should be the same values used for determining the higher
ergy Rate, Production Capacity, Water Consumption, and
heating value. Standard conditions using Practice D3588 are 14.696 psia
Condensate Temperature:
(101.33 kPA) and 60°F (519.67 °R, (288.71 °K)).
11.8.1 Report a minimum of three run average value of
11.4 Energy Input Rate:
steam mode cooking-energy efficiency, production capacity
11.4.1 Report the manufacturer’s nameplate energy input
cooking energy rate and water consumption.
rateinBtu/hforagascombinationovenandkWforanelectric
11.8.2 Calculate steam mode cooking-energy efficiency ac-
combination oven.
cording to the following relationship:
11.4.2 For gas or electric combination ovens, calculate and
E 1E
potato, s pan, s
report the measured energy input rate (Btu/h or kW) based on
η 5 (5)
steam
E
oven, s
the energy consumed by the combination oven during the
period of peak energy input according to the following rela-
where:
tionship:
η = steam mode cooking-energy efficiency, %,
steam
E = heat gained by the red potatoes,
E 360 potato, s
q 5 (2)
input = W × Cp ×(Tf – Ti )
p,s p,s p,s p,s
t
where:
where:
W = initial weight of red potatoes, lb,
q = measuredpeakenergyinputrate,Btu/h(kJ/h)orkW, p,s
input
Cp = specific heat of red potatoes, Btu/lb°F,
p,s
= 0.87 Btu/lb°F,
E = energy consumed during period of peak energy
Tf = average temperature of all of the red potatoes at the
p,s
input, Btu (kJ) or kWh, and
end of the steam mode cooking test, °F,
t
...