1、Designation: F1275 14 An American National StandardStandard Test Method forPerformance of Griddles1This standard is issued under the fixed designation F1275; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision
2、. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the U.S. Department of Defense.1. Scope1.1 This test method evaluates the energy consump
3、tion andcooking performance of griddles. The food service operatorcan use this evaluation to select a griddle and understand itsenergy efficiency and production capacity.1.2 This test method is applicable to thermostaticallycontrolled, single-source (bottom) gas and electric griddles.1.3 The griddle
4、 can be evaluated with respect to the follow-ing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Temperature uniformity across the cooking surfaceand accuracy of the thermostats (10.3),1.3.3 Preheat energy and time (10.4),1.3.4 Idle energy rate (10.5),1.3.5 Pilot energy rate (10.6),1.3.6 Coo
5、king energy rate and efficiency (10.7), and1.3.7 Production capacity and cooking surface temperaturerecovery time (10.7).1.4 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information
6、onlyand are not considered standard.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limi
7、tations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous FuelsF1919 Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric2.2 ANSI Standard:3ANSI Z83.11 American National Sta
8、ndard for Gas FoodService Equipment2.3 ASHRAE Document:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1 cook time, nthe time required to cook frozenhamburgers, as specified in 7.1,toa356 2 % weight lossduring a cooking energy efficiency test
9、.3.1.2 cooking energy, nenergy consumed (Btu (kJ) orkWh) by the griddle as it is used to cook hamburgers underheavy- and light-load conditions.3.1.3 cooking energy effciency, nthe quantity of energyimparted to the specified food product, expressed as a percent-age of energy consumed by the griddle d
10、uring the cookingevent.3.1.4 cooking energy rate, nthe average rate of energyconsumption (Btu/h (kJ/h) or kW) during the cooking energyefficiency tests. It refers to all loading scenarios (heavy andlight).3.1.5 cooking zone, nthe actively heated area defined ofthe griddle plate, from splashguard to
11、splashguard and fromsplashguard to grease trough.3.1.6 energy input rate, nthe peak rate (Btu/h (kJ/h) orkW) at which an appliance will consume energy, typicallyreflected during preheating.3.1.7 griddle, na device for cooking food in oil or its ownjuices by direct contact with a hot surface.3.1.8 id
12、le energy rate, nthe average rate of energy con-sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” ormaintaining the cooking surface at the thermostat set point.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subco
13、mmittee F26.06 onProductivity and Energy Protocol.Current edition approved April 1, 2014. Published September 2014. Originallyapproved in 1990. Last previous edition approved in 2008 as F1275 03 (2008).DOI: 10.1520/F1275-14.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcont
14、act ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from American Socie
15、ty of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.9 pilot energy rate, nthe average rate of energyconsumption (Btu
16、/h (kJ/h) by a griddles continuous pilot (ifapplicable).3.1.10 preheat energy, nthe amount of energy consumed(Btu (kJ) or kWh) by the griddle while preheating the cookingsurface from ambient room temperature to 365F (185C).3.1.11 preheat rate, nthe average rate (F/min (C/min)at which the cooking sur
17、face temperature is heated fromambient temperature to 365F (185C).3.1.12 preheat time, nthe time required for the cookingsurface to preheat from ambient room temperature to 365F(185C).3.1.13 production capacity, nthe maximum rate (lb/h(kg/h) at which the griddle can bring the specified foodproduct t
18、o a specified “cooked” condition.3.1.14 production rate, nthe average rate (lb/h (kg/h) atwhich a griddle brings the specified food product to a specified“cooked” condition. It does not necessarily refer to the maxi-mum rate. The production rate varies with the amount of foodbeing cooked.3.1.15 reco
19、very time, nthe average time from the removalof the last hamburger patty of a load until all sections of thecooking surface are back up to within 25F (14C) of setpointtemperature and in a ready to cook state.3.1.16 test method, na definitive procedure for theidentification, measurement, and evaluati
20、on of one or morequalities, characteristics, or properties of a material, product,system, or service that produces a test result.3.1.17 uncertainty, nthe measure of systematic and preci-sion errors in specified instrumentation or the measure ofrepeatability of a reported test result.4. Summary of Te
21、st Methods4.1 The griddle is connected to the appropriate, meteredenergy source. The measured energy input rate is determinedand checked against the rated input before continuing with anyfurther testing.4.2 The griddle surface temperature is monitored directlyabove the thermostat sensing points, and
22、 the cooking surface iscalibrated to 375F (191C) based on these points. Additionalpoints are monitored at predetermined locations while thegriddle is idled at a nominal 375F.4.3 The preheat energy and time and idle energy rate aredetermined while the griddle is operating with the thermostatsset at a
23、 calibrated 375F (191C). The rate of pilot energyconsumption is also determined when applicable to the griddle.4.4 Energy consumption and time are monitored while thegriddle is used to cook six loads of frozen,14-lb (0.11-kg),20 % fat pure beef hamburger patties to a medium-donecondition with the th
24、ermostats set at a calibrated 375F(191C). Cooking energy efficiency, cooking energy rate,production capacity, and surface temperature recovery time aredetermined for heavy- (whole cooking surface loaded withproduct) and light-load (single serving) test conditions.5. Significance and Use5.1 The energ
25、y input rate test is used to confirm that thegriddle is operating properly prior to further testing.5.2 The temperature uniformity of the cooking surface isused by food service operators to choose a griddle that providesa uniform temperature distribution.5.3 Preheat energy and time can be useful to
26、food serviceoperators to manage power demands and to know how rapidlythe griddle can be ready for operation.5.4 Idle energy rate and pilot energy rate can be used toestimate energy consumption during non-cooking periods.5.5 Cooking energy efficiency is a precise indicator ofgriddle energy performanc
27、e under various loading conditions.This information enables the food service operator to considerenergy performance when selecting a griddle.5.6 Production capacity is used by food service operators tochoose a griddle that matches their food output requirements.6. Apparatus6.1 Watt-Hour Meter, for m
28、easuring the electrical energyconsumption of a griddle, having a resolution of at least 10 Whand a maximum uncertainty no greater than 1.0 % of themeasured value for any demand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of atleast 1.5Wh and a maximum uncerta
29、inty no greater than 1.5 %.6.2 Gas Meter, for measuring the gas consumption of agriddle, being a positive displacement type with a resolution ofat least 0.01 ft3(0.0003 m3) and a maximum error no greaterthan 1 % of the measured value for any demand greater than2.2 ft3/h (0.06 m3/h). If the meter is
30、used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3(0.0003 m3) and have a maximum error no greaterthan 2 % of the measured value.6.3 Thermocouple(s), 24 gauge, Type K thermocouple wire,peened flat at the exposed ends and spot welded to surfaceswith
31、a strain gauge welder.6.4 Thermocouple Probe(s), industry standard Type K ther-mocouples capable of immersion with a range from 50 to200F (10 to 93C) and an uncertainty of 61F (0.56C).6.5 Analytical Balance Scale, for the determination ofhamburger patty weight before and after cooking and for themoi
32、sture loss determination test, with a resolution of 0.01 lb(0.004 kg).6.6 Convection Drying Oven, electric or indirect gas-firedconvection oven with adjustable fan speed and the temperaturecontrolled at 220 6 5F (104 6 2.5C), used to determine themoisture content of both the raw and cooked hamburger
33、.6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)from the floor and with the capacity to operate at a nominal netexhaust ventilation rate of 300 cfm per linear foot (460 L/s perlinear metre) of active hood length. This hood shall exte
34、nd aminimum of 6 in. (152 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orF1275 142partitions. Makeup air shall be delivered through face registersor from the space, or both. Air shall not be blown in thedirection of the griddle from any make up ai
35、r source or fromany other appliance (that is, convection oven fan).6.8 Barometer, for measuring absolute atmosphericpressure, to be used for the adjustment of measured gas volumeto standard conditions. It shall have a resolution of 0.2 in. Hg(670 Pa) and an uncertainty of 0.2 in. Hg.6.9 Data Acquisi
36、tion System, for measuring energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.10 Pressure Gauge, for monitoring gas pressure, having arange from 0 to 15 in. H2O (0 to 3.7 kPa), resolution of 0.5 in.H2O (125 Pa), and maximum uncertainty of 1 % of themeasur
37、ed value.6.11 Stopwatch, with a 1-s resolution.6.12 Temperature Sensor, for measuring gas temperature inthe range from 50 to 100F (10 to 38C), with an uncertaintyof 61F (0.56C).6.13 Strain Gauge Welder, capable of welding thermo-couples to steel.57. Reagents and Materials7.1 Hamburger PattiesA suffi
38、cient quantity of frozenhamburger patties shall be obtained from a meat purveyor toconduct the heavy- and light-load cooking tests. Specificationsfor the patties shall be four per pound, nominal 20 % fat (byweight), finished grind, pure beef patties. The prefrozen,14-lb(0.11-kg) patties shall be mac
39、hine-prepared to produce perfo-rated 0.475 6 0.025-in. (9.5 6 0.6-mm) thick patties with aminimal diameter of 4.75 in. (114 mm) and a maximumdiameter of 5.25 in. (133 mm). For this test, beef patties shouldbe made through press molding forming anisotropic puckswithout directional grains or intention
40、al air gaps between thegrinds that may exhibit different cooking properties.7.1.1 Visually inspect the patties for flatness, cupping,warpage, and dropping (excessive meat frozen to surfacewhich causes a high spot).7.1.2 Measure 2 % of the patties from a container forthickness, each is measured at th
41、ree points around the patty(120 from each other). Use this average in setting the gapbetween platens (9.7).7.1.3 Gravimetric moisture analysis shall be performed asfollows: to determine moisture content, placea1lbsample ofthe test food on a dry, aluminum sheet pan and place the pan ina convection dr
42、ying oven at a temperature of 220 6 5F for aperiod of 24 h. Weigh the sample before it is placed in the ovenand after it is removed and determine the percent moisturecontent based on the percent weight loss of the sample. Thesample must be thoroughly chopped (18 in. or smaller squares)and spread eve
43、nly over the surface of the sheet pan in order forall of the moisture to evaporate during drying and it ispermissible to spread the sample on top of baking paper inorder to protect the sheet pan and simplify cleanup.NOTE 1It is important to confirm by laboratory tests that thehamburger patties are w
44、ithin the above specifications because thesespecifications impact directly on cook time and energy consumption.7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46by 33 by 2.5 cm), for use in packaging frozen hamburgerpatties.7.3 Freezer PaperWaxed commercial grade, 18-in. (46-cm) wide.7.4 Plas
45、tic WrapCommercial grade, 18-in. (46-cm) wide.7.5 Drip RackMeasuring 18 by 26 by 1 in. (46 by 66 by2.5 cm), to hold a load of cooked hamburger patties in a singlelayer (that is, 24 patties for a 36 by 24-in. (91 by 61-cm)griddle).8. Sampling and Test Units8.1 GriddleA representative production model
46、 shall beselected for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions under a 4-ft (1.2-m) deep canopy exhaust hoodmounted against the wall with the lower edge of the hood 78 in.(198 cm) from the floor. Position the griddle with the
47、 frontedge of the cooking surface inset 6 in. (15 cm) from the frontedge of the hood at the manufacturers recommended workingheight. The length of the exhaust hood and active filter areashall extend a minimum of 6 in. (15 cm) past both sides of thegriddle. In addition, both sides of the griddle shal
48、l be aminimum of 3 ft (0.9 m) from any side wall, side partition, orother appliance. The exhaust ventilation rate shall be 300 cfmper linear foot (460 L/s per linear metre) of hood length. (Forexample, a 3-ft (0.9-m) griddle shall be ventilated, atminimum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a n
49、ominalair flow rate of 1200 cfm (1840 L/s). The application of alonger hood is acceptable, provided that the ventilation rate ismaintained at 300 cfm per linear foot (460 L/s per linear metre)over the entire length of active hood.) Air flow rates and flowmeasurement procedures shall be reported. The associatedheating or cooling system shall be capable of maintaining anambient temperature of 75 6 5F (24 6 2.8C) within thetesting environment when the exhaust ventilation system isworking without the appliance being operat
