ASTM International

Standard Test Method for Performance of Convection Ovens
 N F1496

Annotation

This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance.

This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens).

This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed.

NOTE 1—Ovens that can operate in steam-only mode should be evaluated using ASTM F2861.

The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:

Thermostat calibration (10.2),

Energy input rate and preheat energy consumption and time (10.3),

Pilot energy rate (if applicable) (10.4),

Idle energy rate (10.5),

Cooking energy efficiency and production capacity (10.6),

Cooking uniformity (10.7),