ASTM F1965-99(2005)
Historical Standard: ASTM F1965-99(2005) Standard Test Method for Performance of Deck Ovens
SUPERSEDED (see Active link, below)
ASTM F1965
1. Scope
1.1 This test method covers the energy consumption and cooking performance of deck ovens. The food service operator can use this evaluation to select a deck oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric deck ovens.
1.3 The deck 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 (10.4),
1.3.4 Pilot energy rate (if applicable) (10.5), or
1.3.5 Cooking energy efficiency and production capacity (10.6).
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 and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASHRAE Documents
ASHRAEGuideline2-198 Engineering Analysis of Experimental DataOther Document
AOACProcedure984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried PotatoesKeywords
cooking energy efficiency; deck oven; efficiency; energy; performance; pizza oven; production capacity; throughput; Cooking energy efficiency (CEE); Cooking/food service equipment; Cooking/food service equipment performance; Deck ovens; Energy efficiency; Ovens--food service applications; Pizza oven; Throughput; Production capacity ;
ICS Code
ICS Number Code 91.040.20 (Buildings for commerce and industry)
DOI: 10.1520/F1965-99R05
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