ASTM F2238 - 16 - Standard Test Method for Performance of Rapid Cook Ovens

ASTM F2238 - 16

Standard Test Method for Performance of Rapid Cook Ovens

Status : Current   Published : March 2016

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PDF

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HARDCOPY



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

1.2 This test method is applicable to gas and electric rapid cook ovens.

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

1.3.1 Energy input rate (see 10.2),

1.3.2 Preheat energy consumption and time (see 10.3),

1.3.3 Idle energy rate (see 10.4),

1.3.4 Pilot energy rate (if applicable) (see 10.5), and

1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see 10.6).

1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.

1.5  This test method may involve hazardous materials, operations, and equipment. 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 test method to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.




Standard NumberASTM F2238 - 16
TitleStandard Test Method for Performance of Rapid Cook Ovens
StatusCurrent
Publication Date15 March 2016
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 Cooking-energy efficiency, Efficiency, Energy, Performance, Pizza oven, Production capacity, Rapid cook oven, Test method, Throughput
ICS97.040.20
PublisherASTM
FormatA4
DeliveryYes
Pages13
File Size288 KB
Price£45.00


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