ASTM F 1787 : 1998
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Standard Test Method for Performance of Rotisserie Ovens
Hardcopy , PDF
11-11-2014
English
10-04-1998
Important note : Users cannot be edited or removed once added to your Multi user PDF.CONTAINED IN VOL. 15.08, 2015 Describes the energy consumption and cooking performance of rotisserie ovens.
| Committee |
F 26
|
| DocumentType |
Test Method
|
| Pages |
12
|
| ProductNote |
Reconfirmed 1998
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
|
| SupersededBy |
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.
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| CSA/ANSI Z83.11 : 2016 | GAS FOOD SERVICE EQUIPMENT |
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