ASTM F 1965 : 2017 : REDLINE
Current
The latest, up-to-date edition.
Standard Test Method for Performance of Deck Ovens
English
13-10-2017
Important note : All end users must be registered with an Account prior to user licenses being assigned.CONTAINED IN VOL. 15.12, 2017 Describes the energy consumption and cooking performance of deck ovens.
| Committee |
F 26
|
| DocumentType |
Redline
|
| Pages |
16
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
1.1This test method evaluates the energy consumption and cooking performance of deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.
1.2This test method is applicable to gas and electric deck ovens.
1.3The deck oven can be evaluated with respect to the following (where applicable):
1.3.1Energy input rate and thermostat calibration (10.2),
1.3.2Preheat energy consumption and time (10.3),
1.3.3Idle energy rate (10.4),
1.3.4Pilot energy rate (if applicable) (10.5), or
1.3.5Cooking energy efficiency and production capacity (10.6).
1.4The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6This 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.
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