Standard Test Method for Performance of Rack Ovens

Importancia y uso:

5.1 The energy input rate and thermostat calibration tests are used to confirm that the rack oven is operating properly prior to further testing.

5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rack oven can be ready for operation.

5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-baking periods.

5.4 The oven's browning and baking uniformity can be used by an operator to select an oven that bakes a variety of products evenly.

5.5 Steam performance can be useful for a food service operator interested in the oven's ability to consistently create steam during a baking cycle.

5.6 Baking energy efficiency is a precise indicator of rack oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rack oven.

5.7 Production capacity is used by food service operators to choose a rack oven that matches their food output requirements.

Subcomité:

F26.06

Referida por:

F2875-10R20, F1496-13R19, F2687-13R19, F2916-19, F1704-12R22

Volúmen:

15.12

Número ICS:

97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

Palabras clave:

bake time; energy efficiency; performance; production capacity; rack oven; test method;