Performance Evaluation Methods: Convection, Deck and Range Ovens. Task Report, January 1986-December 1986.

摘要

Thermal efficiency and cooking performance tests for convection, deck, and range ovens are addressed. Aluminum block, cake bake, and water boil efficiency tests are evaluated. It was found that efficiencies are sensitive to site, color, and thermal properties of the load. The efficiency of convection oven was found to be particularly sensitive to load size. For cooking performance tests, a weak correlation was found between doneness of cake and local oven temperatures. Performance standards for gas-fired commercial foodservice equipment used in the U.S., Canada, Australia, Germany, Holland, Great Britain, and France are cataloged and presented.