Standard Test Method for Performance of Deck Ovens

Importancia y uso:

5.1 The energy input rate test and thermostat calibration are used to confirm that the deck oven is operating properly prior to further testing and to insure 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 deck oven can be ready for operation.

5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.

5.4 Cooking energy efficiency is a precise indicator of deck oven energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a deck oven.

5.5 Production capacity information can help an end user to better understand the production capabilities of a deck oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.

Subcomité:

F26.06

Referida por:

F2875-10R20, F2687-13R19, F2916-19, F1704-12R22

Volúmen:

15.12

Número ICS:

91.040.20 (Buildings for commerce and industry)

Palabras clave:

cooking energy efficiency; deck oven; efficiency; energy; performance; pizza oven; production capacity; throughput;