Standard Test Method for Performance of Commercial Range Ovens

Abstract

5.1 Thermostat Calibration—This test is conducted to ensure that all test results are determined at the same bulk oven cavity air temperature. 5.1.1 The results of the following tests can be used by an operator to select a range oven based on its energy consumption performance or its cooking performance. Also, the results allow an operator to understand an oven's energy consumption. 5.2 Energy Input Rate—This test is used to confirm the test oven's rated input and to ensure its proper operation during all testing. 5.3 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. 5.4 Pilot Energy Rate—This test provides a measure of a gas oven's energy consumption rate during periods when its burner is not on. 5.5 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. 5.6 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. 5.7 Cooking Energy Efficiency—This test provides a measure of the oven's energy efficiency while heavy loads of a standard food product are being cooked. 5.8 Production Capacity—This test provides information that allows an operator to select an oven that matches food output requirements.