Designation:F1787−98(Reapproved2015)AnAmericanNationalStandardStandardTestMethodforPerformanceofRotisserieOvens1ThisstandardisissuedunderthefixeddesignationF1787;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginaladoptionor,inthecaseofrevision,theyearoflastrevision.Anumberinparenthesesindicatestheyearoflastreapproval.Asuperscriptepsilon(´)indicatesaneditorialchangesincethelastrevisionorreapproval.1.Scope1.1Thistestmethodevaluatestheenergyconsumptionandcookingperformanceofrotisserieovens.Thefoodserviceoperatorcanusethisevaluationtoselectarotisserieovenandunderstanditsenergyperformance.1.2Thistestmethodisapplicabletothermostatically-controlledgasandelectricrotisserieovensdesignedforbatchcooking.1.3Therotisserieovencanbeevaluatedwithrespecttothefollowing(whereapplicable):1.3.1Energyinputrate(10.2),1.3.2Preheatenergyandtime(10.4),1.3.3Idleenergyrate(10.5),1.3.4Pilotenergyrate,ifapplicable(10.6),1.3.5Cookingenergyefficiencyandproductioncapacity(10.9),and1.3.6Holdingenergyrateandproductshrinkage(optional,10.10),1.4Thevaluesstatedininch-poundunitsaretoberegardedasstandard.ThevaluesgiveninparenthesesaremathematicalconversionstoSIunitsthatareprovidedforinformationonlyandarenotconsideredstandard.1.5Thistestmethoddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappro-priatesafetyandhealthpracticesanddeterminetheapplica-bilityofregulatorylimitationspriortouse.2.ReferencedDocuments2.1ANSIDocument:ANSIStandardZ83.11AmericanNationalStandardforGasFoodServiceEquipment22.2ASHRAEDocument:ASHRAEGuideline2—1986(RA90)EngineeringAnalysisofExperimentalData33.Terminology3.1Definitions:3.1.1cookingcavity,n—thatportionoftheapplianceinwhichfoodproductsareheatedorcooked.3.1.2cookingenergy,n—energyconsumedbytherotisserieovenasitisusedtocookwholechickensunderheavy-andlight-loadconditions.3.1.3cookingenergyeffıciency,n—quantityofenergyim-partedtothechickensandappropriatespits,expressedasaperc...
