ASTM F1787-98(2003)
Historical Standard: ASTM F1787-98(2003) Standard Test Method for Performance of Rotisserie Ovens
SUPERSEDED (see Active link, below)
ASTM F1787
1. Scope
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, see 10.10).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
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.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ANSI Document
ANSIStandardZ83.11 American National Standard for Gas Food Service Equipment Available from the International Approval Services, Inc., 8501 E. Pleasant Valley Road, Cleveland, OH 44131.ASHRAE Document
ASHRAEGuideline2&mda (RA90) Engineering Analysis of Experimental Data Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.Keywords
cook time; energy efficiency; performance; production capacity; rotisserie oven; shrinkage; test method; yield; Cooking/food service equipment; Cooking/food service equipment performance; Energy efficiency; Production capacity; Rotisserie ovens; Yield--food service equipment;
ICS Code
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
DOI: 10.1520/F1787-98R03
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