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ASTM F1787

1998 Edition, April 10, 1998

Complete Document

Standard Test Method for Performance of Rotisserie Ovens

Includes all amendments and changes through Reapproval Notice , 2015


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Product Details:

  • Revision: 1998 Edition, April 10, 1998
  • Published Date: January 2015
  • Status: Active, Most Current
  • Document Language: English
  • Published By: ASTM International (ASTM)
  • Page Count: 12
  • ANSI Approved: Yes
  • DoD Adopted: No

Description / Abstract:

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.

This test method is applicable to thermostaticallycontrolled gas and electric rotisserie ovens designed for batch cooking.

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

Energy input rate (10.2),

Preheat energy and time (10.4),

Idle energy rate (10.5),

Pilot energy rate, if applicable (10.6),

Cooking energy efficiency and production capacity (10.9), and

Holding energy rate and product shrinkage (optional, 10.10),

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.

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.