ASTM-F2238 › Standard Test Method for Performance of Rapid Cook Ovens
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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 ),
1.3.2 Preheat energy consumption and time (see ),
1.3.3 Idle energy rate (see ),
1.3.4 Pilot energy rate (if applicable) (see ), and
1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see ).
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.
cooking-energy efficiency; efficiency; energy; performance; pizza oven; production capacity; rapid cook oven; test method; throughput;; ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
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May 1, 2016