1.1 本试验方法涵盖对流炉的能耗和烹饪性能评估。该试验方法也适用于注水量有限的对流炉。应用它的结果可供食品服务运营商用于选择对流烤箱，并了解其能耗和性能。 1.2 本试验方法适用于主要用于烘焙食品的通用、全尺寸和半尺寸对流炉和烘焙炉。它不适用于主要用于慢速烹饪和存放食品的烤箱，也不适用于大型滚入式货架- 类型烘箱，或可在纯蒸汽模式下运行的烘箱（组合烘箱）。 1.3 本试验方法适用于在干燥加热模式下接近其额定输入运行，循环风机以最大速度运行的对流炉。 注1: 应使用试验方法评估只能在蒸汽模式下运行的烘箱 F2861 . 1.4 本试验方法中对烤箱的能耗和烹饪性能进行了评估，具体涉及以下方面: 1.4.1 恒温器校准( 10.2 ), 1.4.2 能量输入率和预热能耗和时间( 10.3 ), 1.4.3 先导能量率（如适用）( 10.4 ), 1.4.4 空闲能量率( 10.5 ), 1.4.5 烹饪能效和生产能力( 10.6 ), 1.4.6 烹饪均匀性( 10.7 ), 1.4.7 白饼褐变( 10.8 )，和 1.4.8 烘焙蒸汽模式（如适用）( 10.9 ). 1.5 以英寸-磅为单位的数值应视为标准值。括号中给出的值仅供参考。 1.6 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.7 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 恒温器校准- 进行该测试是为了确保在相同的整体烘箱腔空气温度下确定所有测试结果。 5.1.1 操作员可以使用以下测试的结果根据其能耗性能或烹饪性能选择对流炉。 此外，结果允许操作员了解烤箱的能耗。 5.2 能量输入率- 该测试用于确认测试炉的额定输入，并确保其在所有测试期间正常运行。 5.3 风机和控制能量率- 此测试中的信息可用于估计操作燃气炉所需的电力成本。该成本可以添加到燃气消耗成本中，以估计运行烤箱所需的总能源成本。 5.4 先导能量率- 该测试提供了燃气炉燃烧器未开启期间的能源消耗率测量。 5.5 预热能耗和时间- 该测试提供了将烤箱腔从环境温度预热到恒温器设定点温度所需的时间和能量测量。 5.6 空闲能量率- 该测试提供了在典型烹饪温度设置下空烤箱能耗的测量值。它还提供了影响其能耗的烘箱设计组件（例如，绝缘、门密封和燃烧效率）的综合效率指标。 5.7 烹饪能效- 该测试提供了在烹饪大量标准食品时烤箱能效的测量方法。 5.8 生产能力- 该测试提供了允许操作员选择符合食品产量要求的烤箱的信息。 5.9 烹饪均匀性- 该测试提供了有关烤箱在整个烤箱腔中以相同速率烹饪食物的能力的信息。 5.10 白饼褐变- 该测试提供了有关烤箱通过其空腔均匀棕色白色片状蛋糕的能力的信息。 5.11 烘焙蒸汽性能- 该测试提供了烘焙对流烤箱在烘焙循环中持续产生蒸汽的能力的信息。

1.1 This test method covers the energy consumption and cooking performance evaluation of convection ovens. The test method is also applicable to convection ovens with limited moisture injection. The results of applying it can be used by the food service operator to select a convection oven and to understand its energy consumption and performance. 1.2 This test method applies to general purpose, full-size, and half-size convection ovens and bakery ovens used primarily for baking food products. It is not applicable to ovens used primarily for slow cooking and holding food product, to large roll-in rack-type ovens, or to ovens that can operate in a steam-only mode (combination ovens). 1.3 This test method is intended to be applied to convection ovens that operate close to their rated input in the dry heating mode, with the circulating fan operating at its maximum speed. Note 1: Ovens that can operate in steam-only mode should be evaluated using Test Method F2861 . 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 ), 1.4.6 Cooking uniformity ( 10.7 ), 1.4.7 White sheet cake browning ( 10.8 ), and 1.4.8 Bakery steam mode, if applicable ( 10.9 ). 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. ====== Significance And Use ====== 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 convection 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. 5.9 Cooking Uniformity— This test provides information regarding the oven's ability to cook food at the same rate throughout the oven's cavity. 5.10 White Sheet Cake Browning— This test provides information regarding the oven's ability to brown white sheet cakes uniformly through its cavity. 5.11 Bakery Steam Performance— This test provides information on a bakery convection oven’s ability to consistently create steam for a baking cycle.