Draft Bake Oven Definition, May 1st, 2009

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MHABakeOvenDefinition5-1-2009.pdf

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1 bake oven, n — wood-burning devices that:

1.1 Are exempt from Title 40 of the U.S. Code of Federal Regulations (CFR) Part 60, Subpart AAA;

1.2 Are not cook stoves, boilers, furnaces, or pellet stoves as defined in 40CFR60, Subpart AAA;

1.3 Are intended for baking food including but not limited to breads, pizzas, meats, pastries, etc.

1.4 Are designed for closed-combustion-chamber operation during heat up/fuel combustion periods;

1.5 Have enough thermal storage capacity to maintain no less than 50% of their maximum masonry-mass temperature for at least 2.0 hours either:

1.5.1 after the maximum masonry-mass temperature has been reached; or

1.5.2 after the end of an emissions and/or thermal efficiency measurement test period, whichever is later;

1.6 Produce an emissions factor of not more than 6.0 g/kg when operated in accordance with The Masonry Heater Association of North America Standard for Test-Fueling Masonry Heaters and Bake Ovens and sampled in accordance with ASTM E2515, Standard Method for Measuring Particulate Emissions Using a Dilution Tunnel; and

1.7 Generate a minimum HHV thermal efficiency of 30% OR a minimum LHV thermal efficiency of 34% when tested in accordance with the Masonry Heater Association of North America Standard Method for Measuring Masonry Bake Oven Thermal Performance. (the magnitude difference between the HHV and LHV values is based on 20% DB fuel moisture and 7.3% fuel hydrogen content).

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