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ASTM F1639-95

Historical Revision

Standard Test Method for Performance of Combination Ovens (Withdrawn 2012)

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

1.2 This test method is applicable to gas and electric combination ovens that are operated in the combination mode. For evaluation of a combination oven operated in either convection oven mode or steam cooker mode, apply either Test Method F1484 or Test Method F1496.

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

1.3.1 Energy input rate and thermostat calibration (10.2).

1.3.2 Preheat energy consumption and time (10.3).

1.3.3 Idle energy rate (10.4).

1.3.4 Pilot energy rate (if applicable) (10.5).

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

1.3.6 Water consumption (10.6).

1.3.7 Condensate temperature (10.6).

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 standard 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.


SDO ASTM: ASTM International
Document Number F1639
Publication Date Jan. 1, 2001
Language en - English
Page Count 10
Revision Level 95
Supercedes
Committee F26.06
Publish Date Document Id Type View
Sept. 1, 2005 F1639-05 Revision
Jan. 1, 2001 F1639-95 Revision
Jan. 1, 2001 F1639-95R01 Reaffirmation