Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature.

The results of the following tests can be used by an operator to select a convection oven based on its energy consumption performance or its cooking performance. Also, the results allow an operator to understand an oven's energy consumption.

Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing.

Fan and Control Energy Rate—Information from this test can be used to estimate the cost of electricity required to operate a gas oven. This cost can be added to the cost of gas consumed to estimate the total cost of energy necessary to operate the oven.

Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on.

Preheat Energy Consumption and Time—This test provides a measure of time and energy required to preheat the oven cavity from ambient temperature to the thermostat set point temperature.

Idle Energy Rate—This test provides a measure of an empty oven's energy consumption at a typical cooking temperature setting. It also provides an indicator of the combined effectiveness of components of the oven's design (for example, insulation, door seals, and combustion efficiency) that influence its energy consumption.

Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while light, medium, and heavy loads are being cooked.

Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.

Cooking Uniformity—This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity.

White Sheet Cake Browning—This test provides information regarding the oven's ability to brown white sheet cakes uniformly through its cavity.

1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption.

1.2 This test method applies to general purpose, full-size, and half-size convection ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens designed specifically to cook only one food product (for example, specialty ovens).

1.3 This test method is intended to be applied to convection ovens operated close to rated input in the dry heating mode, with the circulating fan operating at its maximum speed and without any injection of moisture into the oven cavity.

1.4 The oven's energy consumption and cooking performance are evaluated in this test method specifically with respect to the following:

1.4.1 Thermostat calibration (10.2),

1.4.2 Energy input rate and preheat energy consumption and time (10.3),

1.4.3 Pilot energy rate (if applicable) (10.4),

1.4.4 Idle energy rate (10.5),

1.4.5 Cooking energy efficiency and production capacity (10.6),

1.4.6 Cooking uniformity (10.7), and

1.4.7 White sheet cake browning (10.8).

1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.6 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.

A2.1.1 The test procedure in this annex determines the moisture content of raw and cooked food products using gravimetric weight loss on air drying.