An American National Standard

Designation: F 1787 – 98 (Reapproved 2003)

Standard Test Method for

Performance of Rotisserie Ovens1
This standard is issued under the fixed designation F 1787; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.

1. Scope 3. Terminology
1.1 This test method evaluates the energy consumption and 3.1 Definitions:
cooking performance of rotisserie ovens. The food service 3.1.1 cooking cavity, n—that portion of the appliance in
operator can use this evaluation to select a rotisserie oven and which food products are heated or cooked.
understand its energy performance. 3.1.2 cooking energy, n—energy consumed by the rotisserie
1.2 This test method is applicable to thermostatically- oven as it is used to cook whole chickens under heavy- and
controlled gas and electric rotisserie ovens designed for batch light-load conditions.
cooking. 3.1.3 cooking energy effıciency, n—quantity of energy im-
1.3 The rotisserie oven can be evaluated with respect to the parted to the chickens and appropriate spits, expressed as a
following (where applicable): percentage of energy consumed by the rotisserie oven during
1.3.1 Energy input rate (10.2), the cooking event.
1.3.2 Preheat energy and time (10.4), 3.1.4 cooking energy rate, n—average rate of energy con-
1.3.3 Idle energy rate (10.5), sumption (Btu/h or kW) during the cooking energy efficiency
1.3.4 Pilot energy rate, if applicable (10.6), tests.
1.3.5 Cooking energy efficiency and production capacity 3.1.5 cook time, n—time required to cook thawed (38 to
(10.9), and 40°F) whole chickens as specified in 7.4 to an average
1.3.6 Holding energy rate and product shrinkage (optional, temperature of 195°F during a cooking energy efficiency test.
10.10), 3.1.6 energy input rate, n—peak rate at which a rotisserie
1.4 The values stated in inch-pound units are to be regarded oven consumes energy (Btu/h or kW), typically reflected
as standard. The SI units given in parentheses are for informa- during preheat.
tion only. 3.1.7 idle energy rate, n—the rate of energy consumed
1.5 This test method does not purport to address all of the (Btu/h or kW) by the rotisserie oven while “holding” or
safety concerns, if any, associated with its use. It is the “idling” the cooking cavity at the thermostat set point.
responsibility of the user of this standard to establish appro- 3.1.8 holding energy rate, n—the rate of energy consumed
priate safety and health practices and determine the applica- (Btu/h or kW) by the rotisserie oven while keeping cooked
bility of regulatory limitations prior to use. product warm for display or merchandising purposes.
3.1.9 pilot energy rate, n—average rate of energy consump-
2. Referenced Documents tion (Btu/h) by a rotisserie oven’s continuous pilot (if appli-
2.1 ANSI Document: cable).
ANSI Standard Z83.11 American National Standard for Gas 3.1.10 preheat energy, n—amount of energy consumed by
Food Service Equipment2 the rotisserie oven while preheating the cooking cavity from
2.2 ASHRAE Document: ambient room temperature (75 6 5°F) to a calibrated 350°F.
ASHRAE Guideline 2—1986 (RA90) Engineering Analysis 3.1.11 preheat rate, n—average rate (°F/min) at which the
of Experimental Data3 rotisserie oven’s cooking cavity is heated from ambient tem-
perature (75 6 5°F) to 350°F.
1
3.1.12 preheat time, n—time required for the rotisserie oven
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
to preheat from ambient room temperature (75 6 5°F) to
Productivity and Energy Protocol. 350°F.
Current edition approved Sept. 10, 2003. Published September 2003. Originally 3.1.13 production capacity, n—maximum rate (lb/h) at
approved in 1997. Last previous edition approved in 1998 as F 1787 – 98. which the rotisserie oven can bring thawed (38 to 40°F) whole
2
Available from the International Approval Services, Inc., 8501 E. Pleasant
Valley Road, Cleveland, OH 44131.
chickens as specified in 7.4 to an average temperature of 195°F.
3
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329.

Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.

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 F 1787 – 98 (2003)
3.1.14 production rate, n—rate (lb/h) at which the rotisserie 5.6 Holding energy rate may be used to determine the cost
oven brings thawed (38 to 40°F) whole chickens as specified in of holding cooked product in the rotisserie oven.
7.4 to an average temperature of 195°F. Does not necessarily 5.7 Product yield may be used by the food service operator
refer to maximum rate. Production rate varies with the amount to compare relative product output from one rotisserie oven to
of food being cooked. another. Additionally, product shrinkage during holding may be
3.1.15 product shrinkage, n—the reduction in net chicken used by the food service operator to evaluate the rotisserie
weight (%) which occurs during holding. oven’s performance when holding cooked product.
3.1.16 rotisserie oven, n—an appliance with a closed cavity
designed for batch cooking, fitted with one or more spits that 6. Apparatus
are mechanically rotated past a fixed heat source while the food 6.1 Analytical Balance Scale, for measuring weights up to
is slowly being cooked on all sides. 20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.
3.1.17 uncertainty, n—measure of systematic and precision 6.2 Barometer, for measuring absolute atmospheric pres-
errors in specified instrumentation or measure of repeatability sure, to be used for adjustment of measured gas volume to
of a reported test result. standard conditions. Shall have a resolution of 0.2 in. Hg and
an uncertainty of 0.2 in. Hg.
4. Summary of Test Method 6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
4.1 The rotisserie oven is connected to the appropriate the lower edge of the hood 6 ft, 6 in. from the floor and with
metered energy source, and energy input rate is determined to the capacity to operate at a nominal net exhaust ventilation rate
confirm that the appliance is operating within 5 % of the of 300 cfm per linear foot of active hood length. This hood
nameplate energy input rate. shall extend a minimum of 6 in. past both sides and the front
4.2 The amount of energy and time required to preheat the of the cooking appliance and shall not incorporate side curtains
rotisserie oven to a calibrated 350°F thermostat set point is or partitions. Makeup air shall be delivered through face
determined. registers or from the space, or both.
4.3 The idle energy rate is determined with the rotisserie 6.4 Data Acquisition System, for measuring energy and
oven set to maintain 350°F in the cooking cavity. temperatures, capable of multiple channel displays updating at
4.4 Pilot energy rate is determined, when applicable, for gas least every 2 s.
rotisserie ovens. 6.5 Gas Meter, for measuring the gas consumption of a
4.5 The rotisserie oven is used to cook thawed, whole rotisserie oven, shall be a positive displacement type with a
chickens to an average internal temperature of 195°F. Cooking resolution of at least 0.01 ft3 and a maximum uncertainty no
energy efficiency is determined for heavy- and light-load greater than 1 % of the measured value for any demand greater
conditions. Production capacity and product yield are deter- than 2.2 ft3/h. If the meter is used for measuring the gas
mined for the rotisserie oven based on the heavy-load cooking consumed by the pilot lights, it shall have a resolution of at
test. least 0.01 ft3 and a maximum uncertainty no greater than 2 %
of the measured value.
NOTE 1—Surveys of national chains conducted by PG&E on 3-lb whole 6.6 Pressure Gage, for monitoring gas pressure. Shall have
chickens has determined that an endpoint of 195 6 5°F in the chicken
a range of zero to 15 in. H2O, a resolution of 0.5 in. H2O, and
breast ensures that the chicken is fully cooked (that is, no redness and the
thigh juices run clear). a maximum uncertainty of 1 % of the measured value.
6.7 Stopwatch, with a 1-s resolution.
4.6 The rotisserie oven may be used to hold cooked chick- 6.8 Temperature sensor, for measuring gas temperature in
ens at 150°F for 90 min. Holding energy rate and product the range of 50°F to 100°F with an uncertainty of 61°F.
shrinkage may be determined for the rotisserie oven. 6.9 Thermocouple(s), industry standard Type T or Type K
thermocouple wire with a range of 0°F to 500°F and an
5. Significance and Use uncertainty of 61°F.
5.1 The energy input rate test is used to confirm that the 6.10 Thermocouple Probe(s), “fast response” Type T or
rotisserie oven is operating properly prior to further testing. Type K thermocouple probe, 1⁄16 in. or smaller diameter, with
5.2 Preheat energy and time can be useful to food service a 3-s or faster response time capable of immersion with a range
operators to manage energy demands and to know how quickly of 30°F to 300°F and an uncertainty of 61°F. The thermo-
the rotisserie oven can be ready for operation. couple probe’s active zone shall be at the tip of the probe.
5.3 Idle energy rate and pilot energy rate can be used by the 6.11 Watt-Hour Meter, for measuring the electrical energy
food service operator to estimate energy consumption during consumption of a rotisserie oven, shall have a resolution of at
non-cooking periods. least 10 Wh and a maximum uncertainty no greater than 1.5 %
5.4 Cooking energy efficiency is a precise indicator of of the measured value for any demand greater than 100 W. For
rotisserie oven energy performance under various loading any demand less than 100 W, the meter shall have a resolution
conditions. This information enables the food service operator of at least 10 Wh and a maximum uncertainty no greater than
to consider energy performance when selecting a rotisserie 10 %.
oven.
5.5 Production capacity is used by food service operators to 7. Reagents and Materials
choose a rotisserie oven that matches their food output require- 7.1 Drip Rack—18 by 26 in. for draining raw chickens.
ments. 7.2 Plastic Wrap—Commercial grade, 18 in. wide.

2
 F 1787 – 98 (2003)
7.3 Sheet Pans—18 by 26 by 1 in. for holding loaded spits. voltage. If an electric unit is rated dual voltage (that is, designed to operate
7.4 Whole Chickens—A sufficient quantity of unmarinated, at either 208 or 240 V with no change in components), the voltage selected
“ready to cook,” whole, 3-lb frozen chickens, with skin on, by the manufacturer or tester, or both, shall be reported. If a rotisserie oven
is designed to operate at two voltages without a change in the resistance
shall be obtained from a poultry purveyor to conduct the of the heating elements, the performance of the unit (for example, preheat
heavy- and light-load cooking tests. The chicken shall be time) may differ at the two voltages.
injected with a solution of water, salt, and sodium phosphate,
9.5 If applicable, set the ratio of radiant to convective heat
not totaling more than 14 % of the total chicken weight.
as per manufacturer’s recommendations. If not specified by the
manufacturer, set the rotisserie oven controls to achieve 50 %
8. Sampling, Test Units
radiant, 50 % convective heat.
8.1 Rotisserie Oven—Select a representative production
model for performance testing. 10. Procedure
10.1 General:
9. Preparation of Apparatus 10.1.1 For gas appliances, record the following for each test
9.1 Install the appliance according to the manufacturer’s run:
instructions under a 4-ft-deep canopy exhaust hood mounted 10.1.1.1 Higher heating value,
against the wall, with the lower edge of the hood 6 ft, 6 in. from 10.1.1.2 Standard gas pressure and temperature used to
the floor. Position the rotisserie oven with front edge of correct measured gas volume to standard conditions,
appliance inset 6 in. from the vertical plane of the front edge of 10.1.1.3 Measured gas temperature,
the hood at the manufacturer’s recommended working height. 10.1.1.4 Measured gas pressure,
The length of the exhaust hood and active filter area shall 10.1.1.5 Barometric pressure,
extend a minimum of 6 in. past both sides of the rotisserie 10.1.1.6 Ambient temperature, and
oven. In addition, both sides of the appliance shall be a 10.1.1.7 Energy input rate during or immediately prior to
minimum of 3 ft from any side wall, side partition, or other test.
operating appliance. The exhaust ventilation rate shall be 300
NOTE 3—Using a calorimeter or gas chromatograph in accordance with
cfm per linear foot of hood length (for example, a nominal 3-ft accepted laboratory procedures is the preferred method for determining
wide rotisserie oven shall be ventilated, at a minimum, by a the higher heating value of gas supplied to the rotisserie oven under test.
hood 4 by 4 feet with a nominal air flow rate of 1200 cfm. The It is recommended that all testing be performed with natural gas having a
application of a longer hood is acceptable, provided the higher heating value of 1000 to 1075 Btu/ft3.
ventilation rate is maintained at 300 cfm per linear foot over 10.1.2 For gas rotisserie ovens, add any electric energy
the entire length of active hood). The associated heating or consumption to gas energy for all tests, with the exception of
cooling system shall be capable of maintaining an ambient the energy input rate test (10.2).
temperature of 75 6 5°F within the testing environment 10.1.3 For electric rotisserie ovens, record the following for
(outside the vertical area of the rotisserie oven and hood) when each test run:
the exhaust ventilation system is operating. 10.1.3.1 Voltage while elements are energized,
9.2 Connect the rotisserie oven to a calibrated energy test 10.1.3.2 Ambient temperature, and
meter. For gas installations, install a pressure regulator down- 10.1.3.3 Energy input rate during or immediately prior to
stream from the meter to maintain a constant pressure of gas test run.
for all tests. Install instrumentation to record both the pressure 10.1.4 For each test run, confirm that the peak input rate is
and temperature of the gas supplied to the rotisserie oven and within 65 % of the rated nameplate input. If the difference is
the barometric pressure during each test so that the measured greater than 5 %, terminate testing and contact the manufac-
gas flow can be corrected to standard conditions. For electric turer. The manufacturer may make appropriate changes or
installations, a voltage regulator may be required during tests if adjustments to the rotisserie oven.
the voltage supply is not within 62.5 % of the manufacturer’s 10.2 Energy Input Rate:
nameplate voltage. 10.2.1 For gas rotisserie ovens, set the controls to achieve
9.3 For a gas rotisserie oven, adjust (during maximum maximum input. Allow the unit to operate for a period of 15
energy input) the gas supply pressure downstream from the min, then monitor the time required for the rotisserie oven to
appliance’s pressure regulator to within 62.5 % of the operat- consume 5 ft3 of gas.
ing manifold pressure specified by the manufacturer. Make 10.2.2 For electric rotisserie ovens, monitor the energy
adjustments to the appliance following the manufacturer’s consumption for 15 min with the controls set to achieve
recommendations for optimizing combustion. Proper combus- maximum input. If the unit begins cycling during the 15 min
tion may be verified by measuring air-free CO in accordance interval, record the time and energy consumed for the time
with ANSI Z83.12. from when the unit was first turned on until it begins cycling.
9.4 For an electric rotisserie oven, confirm (while the 10.2.3 Confirm that the measured input rate or power,
elements are energized) that the supply voltage is within (Btu/h for a gas rotisserie oven and kW for an electric rotisserie
62.5 % of the operating voltage specified by the manufacturer. oven) is within 5 % of the rated nameplate input or power. (It
Record the test voltage for each test. is the intent of the testing procedures herein to evaluate the
NOTE 2—It is the intent of the testing procedure herein to evaluate the performance of a rotisserie oven at its rated energy input rate.)
performance of a rotisserie oven at its rated gas pressure or electric If the difference is greater than 5 %, terminate testing and

3
 F 1787 – 98 (2003)
contact the manufacturer. The manufacturer may make appro- 10.6.3 Record the gas reading after a minimum of 8 h of
priate changes or adjustments to the rotisserie oven or supply pilot operation.
another rotisserie oven for testing. 10.7 Chicken Preparation:
10.3 Thermostat Calibration: 10.7.1 Determine the number of chickens for each spit by
10.3.1 Install a thermocouple in the cooking cavity within 1 loading a spit as per manufacturer recommendations with a 1 6
in. of the tip of the thermostat probe. 1⁄4 in. spacing between chickens on the spit.

10.3.2 Preheat the cooking cavity to a temperature of 350°F NOTE 7—The specified spacing between chickens on the spit is has
as indicated by the temperature dial on the controls. Stabilize been determined to reduce the occurrence of white, or uncooked spots on
for 60 min after the burners or elements commence cycling at the chickens.
the thermostat set point.
10.7.2 Prepare enough chickens for a minimum of four runs
10.3.3 Monitor the cooking cavity temperature for a mini-
each of both heavy- and light-load tests. For the heavy-load
mum of 1 h.
tests, use the maximum number of spits allowable. Use one spit
10.3.4 As required (as indicated by the average tempera-
for the light-load tests.
ture), adjust the temperature control(s) to attain an actual
10.7.3 If necessary, the chickens may be thawed by immers-
cooking cavity temperature of 350 6 5°F. Repeat 10.3.3 to
ing them in cold running water. Place the thawed chickens on
confirm that the cooking cavity temperature is 350 6 5°F.
a drip rack on a sheet pan and cover with plastic wrap. Place
10.3.5 To facilitate further testing, mark on the dial the
the wrapped chickens in the refrigerator.
exact position of the thermostat control(s) that corresponds to
10.7.4 Monitor the internal temperature of a sample chicken
an average cooking cavity temperature of 350 6 5°F (analog
with a thermocouple probe. Its internal temperature must reach
controls). Record the final thermostat setting.
38°F to 40°F before the chickens can be removed from the
10.3.6 Repeat 10.3.1-10.3.5 with the thermostat controls set
refrigerator and loaded onto the appropriate spits. If necessary,
to maintain 150°F (optional).
adjust the refrigerator temperature to achieve this required
NOTE 4—The 150°F calibration point is used in the Holding Energy internal temperature.
Rate test (10.9). 10.7.5 Weigh and record the weight of each spit. Label the
10.4 Preheat Energy and Time: spits according to their weight.
10.7.6 Trim any loose fat and skin from the bottom of each
NOTE 5—The preheat test should be conducted as the first appliance
operation on the day of the test, starting with the cooking cavity at room
chicken.
temperature (75 6 5°F). 10.7.7 Load the chickens onto the appropriate spits, follow-
ing the manufacturer’s recommendations for securing the
10.4.1 Record cooking cavity temperature and ambient chickens onto the spits.
temperature at the start of the test. The cooking cavity 10.7.8 Place the loaded spits onto a drip rack on a sheet pan
temperature shall be 75 6 5°F at the start of the test. and cover with plastic wrap. Return the chickens to the
10.4.2 Turn the unit on with controls set to maintain an refrigerator and allow them to stabilize at the 38°F to 40°F
average cooking cavity temperature of 350°F, as determined in refrigerator temperature. Do not store the thawed chickens in
10.3.6. If the rotisserie mechanism has a separate control, then the refrigerator for more than one week.
leave it turned off for the length of preheat. 10.8 Cook Time Determination:
10.4.3 Record the cooking cavity temperature over a mini-
mum of 5-s intervals during the course of preheat. NOTE 8—A heavy-duty chef’s thermometer may be used to pinpoint the
10.4.4 Record the energy and time to preheat the rotisserie cook time by inserting the thermometer into the thick part of a breast on
one or more sample chickens prior to placing the loaded spits into the
oven. Preheat is judged complete when the temperature at the rotisserie. The thermometers should be secured to prevent them from
thermostat probe reaches 350°F, as indicated by the thermo- falling out while the chickens are cooking.
couple.
10.5 Idle Energy Rate: 10.8.1 Perform separate cook time determination tests for
the heavy- and light-load tests.
NOTE 6—The idle test may be conducted immediately following the 10.8.2 Turn on the rotisserie oven with the controls set to
preheat test (10.4). maintain 350°F, as in 10.3.6. Allow the unit to stabilize for 1 h.
10.5.1 Preheat the rotisserie oven to 350°F and allow to 10.8.3 Remove the loaded spits from the refrigerator. Mea-
stabilize for 1 h. sure and record the temperature of at least one chicken on each
10.5.2 If the rotisserie mechanism has a separate control, spit by inserting a thermocouple probe in the thick part of the
then leave it turned off for the length of the idle period. chicken breast.
10.5.3 Monitor cooking cavity temperature and rotisserie 10.8.4 Open the rotisserie oven door and commence loading
oven energy consumption for an additional 2 h while the the spits into the rotisserie oven. Allow 15 s per spit for
rotisserie oven is operated in this condition. loading. If the rotisserie oven is loaded in less time, keep the
10.6 Pilot Energy Rate (Gas Models with Standing Pilots): door open until the full loading time has passed (for example,
10.6.1 Where applicable, set the gas valve that controls gas 75 s for a 5-spit rotisserie). After the loading time has elapsed,
supply to the appliance at the “pilot” position. Otherwise, set close the rotisserie oven door and commence monitoring cook
the rotisserie oven temperature controls to the “off” position. time.
10.6.2 Light and adjust pilots according to the manufactur- 10.8.5 When the chickens begin to turn golden-brown, open
er’s instructions. the rotisserie oven door and measure the internal chicken

4
 F 1787 – 98 (2003)
temperature by inserting a thermocouple probe in the thick part loading. If the rotisserie oven is loaded in less time, keep the
of a breast of one chicken with the spit positioned in the front door open until the full loading time has passed (for example,
of the rotisserie, approximately centered from top to bottom. 75 s for a 5-spit rotisserie). After the loading time has elapsed,
Minimize the amount of time the rotisserie oven door is left close the rotisserie oven door and commence monitoring
open. elapsed time, rotisserie oven temperature and energy consump-
10.8.6 Continue cooking, periodically checking the tem- tion.
perature of the chickens as specified in 10.8.5. Be sure to check 10.9.6 Cook the chickens for the time determined in 10.8.9.
a different spit each time. 10.9.7 After the cook time has elapsed, turn off the rotisserie
10.8.7 When the internal temperature of the chickens oven. Record the total energy consumption during the cooking
reaches 195 6 5°F, confirm the endpoint by measuring the event.
temperature of at least one chicken per spit as in 10.8.5. Once 10.9.8 Confirm the endpoint by measuring the temperature
the final temperature is confirmed, turn off the rotisserie oven of at least one chicken per spit by inserting a thermocouple
and record the total elapsed time. If the average of the probe into the thick part of the chicken breast with the spit
temperature measurements is not 195 6 5°F, then repeat positioned in the front of the rotisserie, approximately centered
10.8.2-10.8.7. from top to bottom.
NOTE 9—Research conducted by PG&E determined that an endpoint of 10.9.9 The average internal temperature of the cooked
195°F is acceptable for whole cooked chickens. chickens shall be 195 6 5°F. If the average temperature is not
10.8.8 Record the number of door openings and the average 195 6 5°F, then adjust the cook time as appropriate and repeat
time the door was left open during this cook time determination 10.9.2-10.9.8. Record the final cook time.
test. 10.9.10 Remove the cooked chickens and weigh. Record the
10.8.9 Adjust the final cook time to account for the door final weight of the cooked chickens and spit(s).
openings by subtracting product of the average time the door 10.9.11 Weigh and record the weight of the rotisserie oven’s
was left open and one-half of the total number of door drip pan, with any drippings collected during the cooking test.
openings. This ending weight will be used in calculating the energy due
tadjusted cook 5 tcook 2 topen 3 1 / 2 3 nopenings (1)
to vaporization (11.8.1).
10.9.12 Perform runs No. 2 and 3 by repeating 10.9.2-
10.9.11. Follow the procedure in Annex A1 to determine
where: whether more than three test runs are required.
tadjusted cook = the adjusted cook time, min, 10.9.13 Repeat 10.9.1-10.9.12, for the light-load scenario.
tcook = the measured cook time, min,
10.10 Holding Energy Rate and Product Shrinkage (Op-
topen = the average time the door was left open
tional):
during each opening, min, and
nopenings = the total number of door openings. NOTE 11—Some rotisserie ovens feature a programmable holding cycle
10.9 Cooking Energy Effıciency and Production Capacity: to allow the user to cook and display the cooked food in the same
10.9.1 Conduct the cooking energy efficiency test a mini- appliance. If desired, the rotisserie oven’s performance while holding a
mum of three times for each loading scenario. Additional test heavy-load of cooked chickens may be determined in the following
section (10.10).
runs may be necessary to obtain the required precision for the
reported test results (Annex A1). 10.10.1 Cook a heavy-load of chickens by repeating 10.9.2-
10.9.2 Weigh and record the initial weight of the rotisserie 10.9.11. After weighing the cooked chickens and spits, allow
oven’s drip pan. Assure that the drip pan is cleaned of any no more than 5 min 6 30 s to pass before the cooked chickens
accumulated drippings or water prior to weighing. Record the are returned to the rotisserie oven.
weight of water added to the drip pan prior to cooking (if any).
NOTE 12—For best results, remove one spit at a time for weighing.
Add this weight to the initial weight of the drip pan. This
starting weight will be used in calculating the energy due to 10.10.2 Turn the rotisserie oven on with the thermostat set
vaporization (11.8.1). to maintain 150°F, as determined in 10.3.5.
NOTE 10—Some rotisserie ovens require that a level of water is 10.10.3 Load the cooked chickens into the rotisserie oven.
maintained in the drip pan to reduce the risk of fire. Allow 15 s per spit for loading. If the rotisserie oven is loaded
in less time, keep the door open until the full loading time has
10.9.3 Turn on the rotisserie oven with the controls set to
passed (for example, 75 s for a 5-spit rotisserie). After the
maintain 350°F, as determined in 10.3.6. Allow the unit to
loading time has elapsed, close the rotisserie oven door and
stabilize for 1 h.
commence monitoring elapsed time, rotisserie oven tempera-
10.9.4 Remove the loaded spits from the refrigerator and
ture and energy consumption.
weigh. Record the total weight of each loaded spit. Do not
record the weight of any excess water that may have accumu- 10.10.4 After 90 6 5 min have elapsed, turn off the
lated in the sheet pan(s). Also, measure and record the rotisserie oven and remove the cooked chickens. Weigh and
temperature of at least one chicken per spit by inserting a record the final weight of the cooked chickens and spit(s).
thermocouple probe in the thick part of the chicken breast.
10.9.5 Open the rotisserie oven door and commence loading 11. Calculation and Report
the spits into the rotisserie oven. Allow 15 s per spit for 11.1 Test Rotisserie Oven:

5
 F 1787 – 98 (2003)
11.1.1 Summarize the physical and operating characteristics where:
of the rotisserie oven. If needed, describe other design or Einput rate = measured peak energy input rate, Btu/h or
operating characteristics that may facilitate interpretation of the kW,
test results. E = energy consumed during period of peak en-
11.2 Apparatus and Procedure: ergy input, Btu or kWh, and
11.2.1 Confirm that the testing apparatus conformed to all of t = period of peak energy input, min.
the specifications in Section 6. Describe any deviations from 11.4.3 Calculate and report the percent difference between
those specifications. the manufacturer’s nameplate energy input rate and the mea-
11.2.2 For electric rotisserie ovens, report the voltage for sured energy input rate.
each test. 11.5 Preheat Energy and Time:
11.2.3 For gas rotisserie ovens, report the higher heating 11.5.1 Report the preheat energy consumption (Btu or kWh)
value of the gas supplied to the rotisserie oven during each test. and preheat time (min).
11.3 Gas Energy Calculations: 11.5.2 Calculate and report the average preheat rate (°F/
11.3.1 For gas rotisserie ovens, add electric energy con- min) based on the preheat period. Also report the starting
sumption to gas energy for all tests, with the exception of the temperature of the cooking cavity.
energy input rate test (10.2). 11.5.3 Generate a graph showing the cooking cavity tem-
perature vs. time based on the preheat period.
11.3.2 For all gas measurements, calculate the energy con-
11.6 Idle Energy Rate:
sumed based on:
11.6.1 Calculate and report the idle energy rate (Btu/h or
Egas 5 V 3 HV (2) kW) based on:
where: E 3 60
Eidle rate 5 t (4)
Egas = energy consumed by the appliance,
HV = higher heating value,
= energy content of gas measured at standard condi- where:
tions, Btu/ft3, and Eidle rate = idle energy rate, Btu/h or kW,
V = actual volume of gas corrected for temperature and E = energy consumed during the test period, Btu or
pressure at standard conditions, ft3 kWh, and
= Vmeas 3 Tcf 3 Pcf. t = test period, min.
11.7 Pilot Energy Rate:
where: 11.7.1 Calculate and report the pilot energy rate (Btu/h)
Vmeas = measured volume of gas, ft3 based on:
Tcf = temperature correction factor E 3 60
= absolute standard gas temperature, °R Epilot rate 5 t (5)
absolute actual gas temperature, °R
where:
= absolute standard gas temperature,° R Epilot rate = pilot energy rate, Btu/h,
, and
@gas temp °F 1 459.67#,° R E = energy consumed during the test period, Btu,
and
Pcf = pressure correction factor t = test period, min.
11.8 Cooking Energy Effıciency, Cooking Energy Rate, and
= absolute actual gas pressure, psia Production Capacity:
absolute standard pressure, psia 11.8.1 Calculate and report the cooking energy efficiency
= gas gage pressure, psig 1 barometric pressure, psia for heavy- and light-load cooking tests based on:
absolute standard pressure, psia Efood 1 Espit
hcook 5 Eappliance 3 100 (6)

NOTE 13—Absolute standard gas temperature and pressure used in this where:
calculation should be the same values used for determining the higher hcook = cooking energy efficiency, %, and
heating value. PG&E standard conditions are 519.67°R and 14.73 psia. Efood = energy into food, Btu
11.4 Energy Input Rate: = Esens + Eevap.
11.4.1 Report the manufacturer’s nameplate energy input where:
rate in Btu/h for a gas rotisserie oven and kW for an electric Esens = the quantity of heat added to the chickens, which
rotisserie oven. causes their temperature to increase from the
11.4.2 For gas or electric rotisserie ovens, calculate and starting temperature to 195°F, Btu
report the measured energy input rate (Btu/h or kW) based on = Wi 3 Cp(C) 3 (Tf − Ti)
the energy consumed by the rotisserie oven during the period
of peak energy input according to the following relationship:
where:
E 3 60
Einput rate 5 t (3) Wi = initial weight of raw chickens, lb, and

6
 F 1787 – 98 (2003)

Cp (C) = specific heat of chicken, Btu/lb, °F 11.8.3 Calculate and report the energy consumption per
= 0.800. pound of food cooked for heavy- and light-load cooking tests
based on:
NOTE 14—For this analysis, the specific heat (Cp (C)) of a chicken is
considered to be the weighted average of the specific heat of its Eappliance
Eper pound 5 W (8)
components (for example, water, fat, and nonfat protein). Research
conducted by PG&E determined that the weighted average of the specific
heat for chickens specified as in 7.4 was approximately 0.800 Btu/lb °F.
where:
Eper pound = energy per pound, Btu/lb or kWh/lb,
Tf = final average internal temperature of the cooked chickens, Eappliance = energy consumed during the cooking test,
°F, Btu or kWh, and
Ti = initial average internal temperature of the raw chickens, °F, W = initial weight of the chickens, lb.
and
Eevap = the latent heat (of vaporization) added to the chickens, which 11.8.4 Calculate and report the production capacity (lb/h)
causes some of the moisture contained in the chickens to based on:
evaporate. The heat of vaporization cannot be perceived by W 3 60
a change in temperature and must be calculated after PC 5 t (9)
determining the amount of moisture lost from a fully cooked
chicken.
= Wloss 3 Hv where:
where:
PC = production capacity of the rotisserie oven, lb/h,
Wloss = weight loss of water during cooking, lb. W = total raw weight of chicken (excluding spits) cooked
= (Wi − Wf) − Wdrip during heavy-load cooking test, lb, and
NOTE 15—Chicken weight loss during the cooking process consists of t = total cook time for the heavy-load test, min.
expelled water, vaporized water and expelled fat. The amount of water 11.8.5 Calculate and report the production rate (lb/h) for the
vaporized during cooking can be determined by subtracting the weight of light-load test based on:
the drippings (consisting of expelled water and fat) from the total weight
loss during cooking. W 3 60
PR 5 t (10)
where:
Wi = initial weight of raw chickens, lb, where:
Wf = final weight of cooked chickens, lb, and PR = production rate of the rotisserie oven, lb/h,
Wdrip = weight of drippings collected during cooking, lb. W = total raw weight of chicken (excluding spits) cooked
= Wpan, i − Wpan, f during light-load cooking test, lb, and
t = total cook time for the light-load test, min.
where:
Wpan, i = initial weight of the drip pan plus any water added prior to 11.8.6 Report the average cook time for the heavy- and
cooking, lb, and light-load cooking tests.
Wpan, f = final weight of drip pan and drippings after cooking, lb. 11.8.7 Calculate and report the average product yield (%)
Hv = heat of vaporization, Btu/lb for the heavy-load test based on:
= 970 Btu/lb at 212°F.
Espit = energy into the spits, Btu. Wcooked
= Ws 3 Cp(S) 3 (Tf − Ti) Y5 W 3 100 (11)
raw

where: where:
Ws = initial weight of spits, lb, Y = average product yield, %,
Cp(S) = specific heat of the spits, Btu/lb, °F, Wraw = total weight of the raw chicken (excluding
= 0.20 spits), lb, and
Tf = final average internal temperature of the cooked chick-
ens,° F, and
Wcooked = total weight of the cooked chicken (excluding
Ti = initial average internal temperature of the raw chickens, spits), lb.
°F. 11.9 Holding Energy Rate and Product Shrinkage (Op-
Eappliance = energy into the appliance, Btu. tional):
11.8.2 Calculate and report the cooking energy rate for 11.9.1 Calculate and report the holding energy rate (Btu/h or
heavy- and light-load cooking tests based on: kW) based on:
E 3 60 E 3 60
Ecook rate 5 (7) Ehold rate 5 t (12)
t

where: where:
Ecook rate = cooking energy rate, Btu/h or kW, Ehold rate = holding energy rate, Btu/h or kW,
E = energy consumed during cooking test, Btu or E = energy consumed during the test period, Btu
kWh, and or kWh, and
t = cooking test period, min. t = test period, min.
For gas appliances, report separately a gas cooking energy 11.9.2 Calculate and report the product shrinkage during
rate and an electric cooking energy rate. holding (%) based on:

7
 F 1787 – 98 (2003)
~Wcooked 2 Wheld! 12.1.1.2 The repeatability of each remaining reported pa-
Sh 5 Wcooked 3 100 (13)
rameter is being determined.
where: 12.1.2 Reproducibility (Multiple Laboratories):
Sh = product shrinkage during holding, % , 12.1.2.1 The inter-laboratory precision of the procedure in
Wcooked = total weight of the cooked chicken (excluding this test method for measuring each reported parameter is being
spits), lb, and determined.
Wheld = total weight of the held chicken (excluding
12.2 Bias—No statement can be made concerning the bias
spits) after 2 h of holding, lb.
of the procedures in this test method because there are no
12. Precision and Bias accepted reference values for the parameters reported.
12.1 Precision:
12.1.1 Repeatability (Within Laboratory, Same Operator 13. Keywords
and Equipment): 13.1 cook time; energy efficiency; performance; production
12.1.1.1 For the cooking energy efficiency and production capacity; rotisserie oven; shrinkage; test method; yield
capacity results, the percent uncertainty in each result has been
specified to be no greater than 610 % based on at least three
test runs.

ANNEX

(Mandatory Information)

A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS

NOTE A1.1—This procedure is based on the ASHRAE method for TABLE A1.1 Uncertainty Factors
determining the confidence interval for the average of several test results Test Results, n Uncertainty Factor, Cn
(ASHRAE Guideline 2—1986 (RA90)). It should only be applied to test
3 2.48
results that have been obtained within the tolerances prescribed in this test 4 1.59
method (for example, thermocouples calibrated, appliance operating 5 1.24
within 5 % of rated input during the test run). 6 1.05
7 0.92
8 0.84
A1.1 For the cooking energy efficiency and production 9 0.77
capacity results, the uncertainty in the averages of at least three 10 0.72
test runs is reported. For each loading scenario, the uncertainty
of the cooking energy efficiency and production capacity must
be no greater than 610 % before any of the parameters for that A1.4.1 Step 1—Calculate the average and the standard
loading scenario can be reported. deviation for the test result (cooking-energy efficiency or
production capacity) using the results of the first three test runs,
A1.2 The uncertainty in a reported result is a measure of its as follows:
precision. If, for example, the production capacity for the A1.4.1.1 The formula for the average (three test runs) is as
appliance is 30 lb/h, the uncertainty must not be greater than follows:
63 lb/h. Thus, the true production capacity is between 27 and
Xa3 5 ~1 / 3! 3 ~X1 1 X2 1 X3! (A1.1)
33 lb/h. This interval is determined at the 95 % confidence
level, which means that there is only a 1 in 20 chance that the where:
true production capacity could be outside of this interval. Xa3 = average of results for three test runs, and
X1, X2, X3 = results for each test run.
A1.3 Calculating the uncertainty not only guarantees the A1.4.1.2 The formula for the sample standard deviation
maximum uncertainty in the reported results, but is also used to (three test runs) is as follows:
determine how many test runs are needed to satisfy this S3 5 ~1/ =2! 3 =~A3 2 B3! (A1.2)
requirement. The uncertainty is calculated from the standard
deviation of three or more test results and a factor from Table where:
A1.1, which lists the number of test results used to calculate the S3 = standard deviation of results for three test runs,
average. The percent uncertainty is the ratio of the uncertainty A3 = (X1)2 + (X2)2 + (X3)2, and
to the average expressed as a percent. B3 = ( 1 / 3 ) 3 (X1 + X2 + X3)2.
NOTE A1.3—The formulas may be used to calculate the average and
A1.4 Procedure: sample standard deviation. However, a calculator with statistical function
is recommended, in which case be sure to use the sample standard
NOTE A1.2— Note A1.5 shows how to apply this procedure. deviation function. The population standard deviation function will result

8
 F 1787 – 98 (2003)
in an error in the uncertainty. A1.4.7 Step 7—Calculate the absolute uncertainty in the
NOTE A1.4—The “A” quantity is the sum of the squares of each test average for each parameter listed in Step 1. Multiply the
result, and the “B” quantity is the square of the sum of all test results standard deviation calculated in Step 6 by the uncertainty
multiplied by a constant (1⁄3 in this case). factor for four test results from Table A1.1.
A1.4.2 Step 2—Calculate the absolute uncertainty in the A1.4.7.1 The formula for the absolute uncertainty (four test
average for each parameter listed in Step 1. Multiply the runs) is as follows:
standard deviation calculated in Step 1 by the uncertainty U4 5 C4 3 S4, (A1.7)
factor corresponding to three test results from Table A1.1. U4 5 1.59 3 S4
A1.4.2.1 The formula for the absolute uncertainty (3 test
runs) is as follows: where:
U3 5 C3 3 S3, (A1.3) U4 = absolute uncertainty in average for four test runs, and
C4 = the uncertainty factor for four test runs (Table A1.1).
U3 5 2.48 3 S3

where: A1.4.8 Step 8—Calculate the percent uncertainty in the

U3 = absolute uncertainty in average for three test runs, and parameter averages using the averages from Step 6 and the
C3 = uncertainty factor for three test runs (Table A1.1). absolute uncertainties from Step 7.
A1.4.3 Step 3—Calculate the percent uncertainty in each A1.4.8.1 The formula for the percent uncertainty (four test
parameter average using the averages from Step 1 and the runs) is as follows:
absolute uncertainties from Step 2. %U4 5 ~U4/Xa4! 3 100 % (A1.8)
A1.4.3.1 The formula for the percent uncertainty (3 test
runs) is as follows: where:
%U4 = percent uncertainty in average for four test runs,
%U3 5 ~U3/Xa3! 3 100 % (A1.4)
U4 = absolute uncertainty in average for four test runs,
where: and
%U3 = percent uncertainty in average for three test runs, Xa4 = average of four test runs.
U3 = absolute uncertainty in average for three test runs, A1.4.9 Step 9—If the percent uncertainty, %U4, is not
and greater than 610 % for the cooking energy efficiency and
Xa3 = average of three test runs. production capacity, report the average for these parameters
A1.4.4 If the percent uncertainty, %U3, is not greater than 6 along with their corresponding absolute uncertainty, U4, in the
10 % for the cooking-energy efficiency and production capac- following format:
ity, report the average for these parameters along with their Xa4 6 U4
corresponding absolute uncertainty, U3, in the following for-
mat:
If the percent uncertainty is greater than 6 10 % for the
Xa3 6 U3 cooking energy efficiency or production capacity, proceed to
Step 10.
If the percent uncertainty is greater than 610 % for the A1.4.10 Step 10—The steps required for five or more test
cooking energy efficiency or production capacity, proceed to runs are the same as those described above. More general
Step 5. formulas are listed below for calculating the average, standard
A1.4.5 Step 5—Run a fourth test for each loading scenario deviation, absolute uncertainty, and percent uncertainty.
whose percent uncertainty was greater than 610 %. A1.4.10.1 The formula for the average (n test runs) is as
A1.4.6 Step 6—When a fourth test is run for a given loading follows:
scenario, calculate the average and standard deviation for test Xan 5 ~1/n! 3 ~X1 1 X2 1 X3 1 X4 1 ... 1 Xn! (A1.9)
results using a calculator or the following formulas:
A1.4.6.1 The formula for the average (four test runs) is as where:
follows: n = number of test runs,
Xa4 5 ~1 / 4! 3 ~X1 1 X2 1 X3 1 X4! (A1.5)
Xan = average of results n test runs, and
X1, X2, X3, X4, ... Xn = results for each test run.
where: A1.4.10.2 The formula for the standard deviation (n test
Xa4 = average of results for four test runs, and runs) is as follows:
X1, X2, X3, X4 = results for each test run. Sn 5 ~1 / =~n 2 1!! 3 ~=~An 2 Bn! (A1.10)
A1.4.6.2 The formula for the standard deviation (four test
runs) is as follows: where:
S4 5 ~1 / =3! 3 =~A4 2 B4! (A1.6) Sn = standard deviation of results for n test runs,
An = (X1)2 + (X2)2 + (X3)2 + (X4)2 + ... + (Xn)2, and
where: Bn = (1/n) 3 (X1 + X2 + X3 + X4 + ... + Xn)2.
S4 = standard deviation of results for four test runs, A1.4.10.3 The formula for the absolute uncertainty (n test
A4 = (X1)2 + (X2)2 + (X3)2 + (X4)2, and runs) is as follows:
B4 = ( 1 / 4 ) 3 (X1 + X2 + X3 + X4)2.
U n 5 Cn 3 S n (A1.11)

9
 F 1787 – 98 (2003)

where: S3 5 1.73 lb/h

Un = absolute uncertainty in average for n test runs, and A1.5.3 Step 2—Calculate the uncertainty in average.
Cn = uncertainty factor for n test runs (Table A1.1).
U3 5 2.48 3 S3, (A1.16)
A1.4.10.4 The formula for the percent uncertainty (n test
runs) is as follows: U3 5 2.48 3 1.73,
U3 5 4.29 lb/h
%Un 5 ~Un/Xan! 3 100 % (A1.12)
A1.5.4 Step 3—Calculate percent uncertainty.
where:
%Un = percent uncertainty in average for n test runs, %U3 5 ~U3/Xa3! 3 100 %, (A1.17)
Un = absolute uncertainty in average for n test runs, and %U3 5 ~4.29/33.0! 3 100 %,
Xan = average of n test runs. %U3 5 13.0 %
When the percent uncertainty, %Un, is less than or equal to
6 10 % for the cooking energy efficiency and production A1.5.5 Step 4—Run a fourth test. Since the percent uncer-
capacity, report the average for these parameters along with tainty for the production capacity is greater than 610 %, the
their corresponding absolute uncertainty, Un, in the following precision requirement has not been satisfied. An additional test
format: is run in an attempt to reduce the uncertainty. The PC from the
fourth test run was 32.5 lb/h.
Xan 6 Un
A1.5.6 Step 5—Recalculate the average and standard devia-
tion for the PC using the fourth test result:
NOTE A1.5—The researcher may compute a test result that deviates
A1.5.6.1 The new average PC is as follows:
significantly from the other test results. Such a result should be discarded
only if there is some physical evidence that the test run was not performed Xa4 5 ~1 / 4! 3 ~X1 1 X2 1 X3 1 X4!, (A1.18)
according to the conditions specified in this method. For example, a Xa4 5 ~1 / 4! 3 ~33.8 1 34.1 1 31.0 1 32.5!,
thermocouple was out of calibration, the appliance’s input capacity was
not within 5 % of the rated input, or the food product was not within Xa4 5 32.9 lb/h
specification. To assure that all results are obtained under approximately
the same conditions, it is good practice to monitor those test conditions A1.5.6.2 The new standard deviation is. First calculate“
specified in this method.
A4” and “B4”:
A1.5 Example of Determining Uncertainty in Average Test A4 5 ~X1!2 1 ~X2!2 1 ~X3!2 1 ~X4!2, (A1.19)
Result: 2 2 2 2
A4 5 ~33.8! 1 ~34.1! 1 ~31.0! 1 ~32.5! ,
A1.5.1 Three test runs for the full-load cooking scenario A4 5 4322
yielded the following production capacity (PC) results:
B4 5 ~1 / 4! 3 @~X1 1 X2 1 X3 1 X4!2#,
Test PC
B4 5 ~1 / 4! 3 @~33.8 1 34.1 1 31.0 1 32.5!2#,
Run No. 1 33.8 lb/h
Run No. 2 34.1 lb/h B4 5 4316
Run No. 3 31.0 lb/h

A1.5.2 Step 1—Calculate the average and standard devia- A1.5.6.3 The new standard deviation for the PC is as
tion of the three test results for the PC. follows:
A1.5.2.1 The average of the three test results is as follows: S4 5 ~1 / =3! 3 2~4322 2 4316!, (A1.20)
Xa3 5 ~1 / 3! 3 ~X1 1 X2 1 X3!, (A1.13) S4 5 1.41 lb/h
Xa3 5 ~1 / 3! 3 ~33.8 1 34.1 1 31.0!,
A1.5.7 Step 6—Recalculate the absolute uncertainty using
Xa3 5 33.0 lb/h the new standard deviation and uncertainty factor.
U4 5 1.59 3 S4, (A1.21)
A1.5.2.2 The standard deviation of the three test results is as U4 5 1.59 3 1.41,
follows. First calculate “A3” and “B3”:
U4 5 2.24 lb/h
A3 5 ~X1!2 1 ~X2!2 1 ~X3!2, (A1.14)
A1.5.8 Step 7—Recalculate the percent uncertainty using
A3 5 ~33.8!2 1 ~34.1!2 1 ~31.0!2, the new average.
A3 5 3266 %U4 5 ~U4/Xa4! 3 100 %, (A1.22)
B3 5 ~1 / 3! 3 @~X1 1 X2 1 X3!2#, %U4 5 ~2.24/32.9! 3 100 %,
B3 5 ~1 / 3! 3 @~33.8 1 34.1 1 31.0!2#, %U4 5 6.8 %
B3 5 3260 A1.5.9 Step 8—Since the percent uncertainty, %U4, is less
than 610 %; the average for the production capacity is
A1.5.2.3 The new standard deviation for the PC is as reported along with its corresponding absolute uncertainty, U4
follows: as follows:
S3 5 ~1 / =2! 3 =~3266 2 3260!, (A1.15) PC: 32.9 6 2.24 lb/h (A1.23)

10
 F 1787 – 98 (2003)
The production capacity can be reported assuming the efficiency and its absolute uncertainty can be calculated fol-
610 % precision requirement has been met for the correspond- lowing the same steps.
ing cooking energy efficiency value. The cooking energy

APPENDIX

(Nonmandatory Information)

X1. RESULTS REPORTING SHEETS

Section 11.4 Energy Input Rate

Test Voltage (V) _____________
Manufacturer __________________________________ Gas Heating Value (Btu/ft3) _____________
Measured (Btu/h or kW) _____________
Model ________________________________________ Rated (Btu/h or kW) _____________
Date __________________________________________ Percent Difference between Measured and Rated (%) _____________
Test Reference Number (optional) __________________
Section 11.5 Preheat Energy and Time
Section 11.1 Test Rotisserie Oven
Test Voltage (V) _____________
Description of operational characteristics: ____________ Gas Heating Value (Btu/ft3) _____________
_______________________________________________ Starting Temperature (°F) _____________
_______________________________________________ Rotisserie Mechanism (on/off) _____________
Energy Consumption (Btu or kWh) _____________
_______________________________________________ Electric Energy Consumption (kW, gas rotisserie ovens _____________
_______________________________________________ only)
_______________________________________________ Duration (min) _____________
Preheat Rate (°F/min) _____________
_______________________________________________
_______________________________________________ Section 11.6 Idle Energy Rate
Section 11.2 Apparatus Test Voltage (V) _____________
Gas Heating Value (Btu/ft3) _____________
____Check if testing apparatus conformed to specifications in
Rotisserie Mechanism (on/off) _____________
Section 6. Idle Energy Rate (Btu/h or kW) _____________
Deviations ____________________________________ Electric Energy Rate (kW, gas rotisserie ovens only) _____________
______________________________________________ Section 11.7 Pilot Energy Rate (if applicable)
______________________________________________ Gas Heating Value (Btu/ft3) _____________
______________________________________________ Pilot Energy Rate (Btu/h or kW) _____________
______________________________________________
Section 11.8 Cooking Energy Efficiency, Cooking Energy
______________________________________________
Rate, and Production Capacity:
______________________________________________
Heavy-Load:
Test Voltage (V) _____________
Gas Heating Value (Btu/ft3) _____________
Cooking Time (min) _____________
Production Capacity (lb/h) _____________
Product Yield (%) _____________
Energy to Food (Btu/lb) _____________
Cooking Energy Rate (Btu/h or kW) _____________
Electric Energy Rate (kW, gas rotisserie ovens only) _____________
Energy per Pound of Food Cooked _____________
(Btu/lb or kWh/lb)
Cooking Energy Efficiency (%) _____________
Light-Load:
Test Voltage (V) _____________
Gas Heating Value (Btu/ft3) _____________
Cooking Time (min) _____________
Production Rate (lb/h) _____________
Energy to Food (Btu/lb) _____________
Cooking Energy Rate (Btu/h or kW) _____________
Electric Energy Rate (kW, gas rotisserie ovens only) _____________
Energy per Pound of Food Cooked _____________
(Btu/lb or kWh/lb)
Cooking Energy Efficiency (%) _____________
Preheat Curve

11
 F 1787 – 98 (2003)
Section 11.9 Holding Energy Rate and Product Shrink- Holding Energy Rate (Btu/h or kW) _____________
age (Optional): Electric Energy Rate (kW, gas rotisserie ovens only) _____________
Shrinkage During Holding (%) _____________
Test Voltage (V) _____________
Gas Heating Value (Btu/ft3) _____________

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