ASTM F 2861:2020

1.1 This test method covers the evaluation of the energy and water consumption and the cooking performance of combination ovens that can be operated in hot air convection, steam, and the combination of both hot air convection and steam modes. The test method is also applicable to convection ovens with moisture injection. The results of this test method can be used to evaluate a combination oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric combination ovens that can be operated in convection, steam and combination modes. 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 in convection, steam and combination modes ( 10.4 ). 1.3.4 Pilot energy rate (if applicable) ( 10.5 ). 1.3.5 Cooking-energy efficiency, cooking energy rate, production capacity, water consumption and condensate temperature in steam mode ( Appendix X1 ) ( 10.6 ). 1.3.6 Cooking-energy efficiency, cooking energy rate, and production capacity in convection mode ( 10.7 ). 1.3.7 Cooking uniformity in combination mode ( X1.3 ). 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

97.040.20