ASTM F1787 - 98(2015) - Standard Test Method for Performance of Rotisserie Ovens

ASTM F1787 - 98(2015)

Standard Test Method for Performance of Rotisserie Ovens

Status : Current   Published : January 2015



1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance.

1.2 This test method is applicable to thermostatically-controlled gas and electric rotisserie ovens designed for batch cooking.

1.3 The rotisserie oven can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate ( 10.2),

1.3.2 Preheat energy and time ( 10.4),

1.3.3 Idle energy rate ( 10.5),

1.3.4 Pilot energy rate, if applicable ( 10.6),

1.3.5 Cooking energy efficiency and production capacity ( 10.9), and

1.3.6 Holding energy rate and product shrinkage (optional, 10.10),

1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

1.5  This test method 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 and health practices and determine the applicability of regulatory limitations prior to use.

Standard NumberASTM F1787 - 98(2015)
TitleStandard Test Method for Performance of Rotisserie Ovens
Publication Date03 January 2015
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Descriptors Cook time, Energy efficiency, Performance, Production capacity, Rotisserie oven, Shrinkage, Test method, Yield
File Size142 KB

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