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ASTM F1787-98

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Standard Test Method for Performance of Rotisserie Ovens

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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, 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.


SDO ASTM: ASTM International
Document Number F1787
Publication Date April 10, 1998
Language en - English
Page Count 11
Revision Level 98
Supercedes
Committee F26.06
Publish Date Document Id Type View
April 10, 1998 F1787-98 Revision
July 1, 2020 F1787-98R20 Reaffirmation
March 1, 2015 F1787-98R15 Reaffirmation
Oct. 1, 2008 F1787-98R08 Reaffirmation
Sept. 10, 2003 F1787-98R03 Reaffirmation