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  • ASTM
    F3734-24 Standard Test Method for Performance of Commercial Range Ovens
    Edition: 2024
    $94.85
    Unlimited Users per year

Description of ASTM-F3734 2024

ASTM F3734-24

Active Standard: Standard Test Method for Performance of Commercial Range Ovens




ASTM F3734

Scope

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

1.2 This test method applies to general purpose, built-in range top commercial ovens used for baking food products. It is not applicable to ovens without a built-in range top.

1.3 This test method is intended to be applied to range ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed if applicable.

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),

1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.7 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.


Keywords

cooking energy efficiency; energy efficiency; energy inputs; energy performances; preheat energy; preheat times; production capacity; productivity; range ovens;


ICS Code

ICS Number Code n/a


DOI: 10.1520/F3734-24

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