The Test Procedure of Cubs Cap Oven

A comprehensive test of our recently developed cubs cap oven version was conducted. This article will detail the entire test process, including our implementation of the test and the key outcomes. We hope this test will verify the performance of the new oven and provide substantial support for subsequent promotion and application.

Preliminary Short Story

This oven was designed by our company’s designer, Mr. Wang. At first he wanted to make a charcoal-fired oven with a wrap-around flame, but when he tested it, he realized that the fuel couldn’t burn because the bottom was sealed. So we changed to a gas version. However, the original burner was not powerful enough because of the large space inside the oven and the open mouth. The first version of the product did not work well. Later, when we went to the exhibition, some customers gave suggestions on the form of the burner and the appearance of the oven, we synthesized their comments and improved the current second version of the cubs cap oven.

Comparison of old and new versions of cubs cap

Key elements and results of the test

Output power: After self-testing, the pizza oven achieved an output power of 12.6Kw, which is equivalent to 43,000 BTUs.
Smoke Test: A 15-minute smoke test was performed on the oven, testing the smoke levels produced by the oven when used at high pressure, normal pressure, and low pressure, and they were all below 800 ppm, which meets certification requirements.
Temperature Rise Test: It was subjected to a one-hour temperature rise test, focusing on the temperature at which the heat radiated from the oven door to the table top, with the highest temperature recorded at 72 degrees Celsius, which meets the certification requirements.
Delayed Ignition Test: A 20-second delayed ignition test was performed, meaning that the gas was turned on for 20 seconds before ignition. 20s after the ignition without bursting, 5 seconds can be stable ignition.
Resistance to draught: the burner did not extinguish under a wind speed of 3 m/s.
Durability Test: After turning on and burning for 16 hours (once every 4 hours, 4 times total), the oven was still in normal use, with no deformation, no melting, or damage.

Food testing process and results

We then tested the oven for systematic food baking. First, atmospheric pressure was adjusted to 2900 PA to ensure a stable operating environment. Immediately afterward, the oven was turned on to preheat and the temperature rise of the oven was recorded in detail every five minutes. It reaches 165°C (329°F) at 5 minutes and 250°C (482°F) at 20 minutes, which is significantly lower than the preset standard. Next, we baked 3 pizzas one by one. The first pizza took 3 minutes to finish and the oven temperature was 300°C (572°F). The second pizza also took 3 minutes and started at 315°C (599°F). For the third pizza, the time was reduced to 2.5 minutes, with a starting temperature of 324°C (615.2°F). The pizzas didn’t bake in 90 seconds. After two hours, the oven reached 353.5°C (668.3°F), below the 350°C (662°F) we’d expect in 15 minutes.

This indicated that this oven heated up slowly and baked inefficiently, failing to meet expected baking standards.

Adjustment and retesting

Given the discrepancy between the above test results and the expected results, our team delved deeper into the reasons. The first step was to start with the basic air supply system.

We think it’s because there’s not enough air in the gas cylinder. If there’s not enough air pressure, the flame gets weaker. This makes it harder to keep the oven at a steady temperature and heat up slowly. We replaced a new gas cylinder and checked the connections between it and the oven, making sure it was tight and sealed.

After making adjustments, we retested. We set the air pressure to 2900 PA and started the oven to preheat. Changes in oven temperature were recorded every five minutes, and the results showed that the oven quickly heated up to 223°C (433.4°F) in just five minutes, and to 346.5°C (655.7°F) at 15 minutes, significantly better than the previous test. By 20 minutes, the temperature had reached 375°C (707°F), and we then put in the pizza, which was successfully cooked in only about 80 seconds, meeting the target time of completion in under 90 seconds. Once the test was complete, the oven continued to burn and after one hour and thirty minutes, the temperature inside the oven reached 510.8°C (951.44°F). This confirmed that the oven itself was performing well and that the problem was the lack of air pressure in the gas cylinder.

baking performance at 3700PA

One month later, we are once again focusing on verifying the performance of this pizza oven. Given that different countries have different air pressure standards, this test placed the oven at 3700 PA to see if it could maintain stable operation despite this high air pressure.

The air pressure was set to 3700 PA and the oven was turned on to preheat. During this period a pizza prototype was created. 16 minutes later the oven had reached a temperature suitable for baking pizza and we placed the pizza in the oven. It took about 98 seconds, which basically met our requirements for pizza oven baking performance.

This test was not only to validate the suitability of our pizza ovens across the globe but also to ensure that every customer, no matter where they are in the world, can enjoy the same perfect cooking experience.

The cubs cap oven will be available when debugging is complete, so stay tuned.

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