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ASTM-F1787:2008 Edition

ASTM-F1787:2008 Edition

$44.96

F1787-98(2008) Standard Test Method for Performance of Rotisserie Ovens

Published By Publication Date Number of Pages
ASTM 2008 12
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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 .

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
Terminology
2 Summary of Test Method
Significance and Use
Apparatus
3 Reagents and Materials
Sampling, Test Units
Preparation of Apparatus
Procedure
6 Calculation and Report
8 Precision and Bias
Keywords
A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
A1.1
A1.2
A1.3
A1.4
TABLE A1.1
10 A1.5
11 X1. RESULTS REPORTING SHEETS

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