ANSI ASTM F1605-2014 Standard Test Method for Performance of Double-Sided Griddles.pdf

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1、Designation: F1605 14 An American National StandardStandard Test Method forPerformance of Double-Sided Griddles1This standard is issued under the fixed designation F1605; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of

2、last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the energy consumption andcooking performance of double-sided griddles. The food ser-vice oper

3、ator can use this evaluation to select a double-sidedgriddle and understand its energy efficiency and productivity.1.2 This test method is applicable to thermostaticallycontrolled, double-sided gas and electric (or combination gasand electric) contact griddles with separately heated topsurfaces.1.3

4、The double-sided griddle can be evaluated with respectto the following (where applicable):1.3.1 Energy input rate (10.2);1.3.2 Temperature uniformity across the cooking surface(s)and thermostats accuracy (10.3);1.3.3 Preheat energy and time (10.4);1.3.4 Idle energy rate (10.5);1.3.5 Pilot energy rat

5、e, if applicable (10.6);1.3.6 Cooking 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 t

6、hat are provided for information 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

7、applica-bility of regulatory limitations 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:3

8、ANSI Z83.11 American National Standard 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 7.4,toa356 2 % weight lossduring

9、 a cooking energy efficiency test.3.1.2 cooking energy, nenergy consumed by the double-sided griddle as it is used to cook hamburger patties underheavy- and light-load conditions.3.1.3 cooking energy effciency, na quantity of energyimparted to the hamburgers, expressed as a percentage ofenergy consu

10、med by the double-sided griddle during thecooking event.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 heated area defined by the insideperi

11、meter (18-in. for the outside edge) of the upper cookingsurface when in the lowered position.3.1.6 double-sided griddle, na device for cooking food bydirect contact with two actively heated surfaces.3.1.7 energy input rate, nthe peak rate at which a double-sided griddle consumes energy (Btu/h (kJ/h)

12、 or kW).3.1.8 idle energy rate, nthe average rate of energy con-sumed (Btu/h (kJ/h) or kW) by the double-sided griddle while“holding” or “idling” the cooking surface at the thermostat setpoint.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direc

13、t responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved April 1, 2014. Published September 2014. Originallyapproved in 1995. Last previous edition approved in 2007 as F1605 95 (2007).DOI: 10.1520/F1605-14.2For referenced ASTM standards, visit the ASTM webs

14、ite, www.astm.org, orcontact 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, http

15、:/www.ansi.org.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13

16、.1.9 pilot energy rate, nthe average rate of energyconsumption (Btu/h (kJ/h) by a double-sided griddles con-tinuous pilot (if applicable).3.1.10 preheat energy, nthe amount of energy consumedby the double-sided griddle while preheating the cookingsurface from ambient room temperature to 340F (171C).

17、3.1.11 preheat rate, nthe average rate (F/min (C/min)at which the cooking surface temperature of the double-sidedgriddle is heated from ambient temperature to 340F (171C).3.1.12 preheat time, nthe time required for the cookingsurface to preheat from ambient room temperature to 340F(171C).3.1.13 prod

18、uction capacity, nthe maximum rate (lb/h(kg/h) at which the double-sided griddle can bring thespecified food product to a specified “cooked” condition.3.1.14 production rate, nthe average rate (lb/h (kg/h) atwhich the double-sided griddle brings the specified foodproduct to a specified “cooked” cond

19、ition. It does not neces-sarily refer to the maximum rate. The production rate varieswith the amount of food being cooked.3.1.15 recovery time, nthe average time from the removalof the last hamburger patty of a load until all sections of thecooking surfaces are back up to within 10F (5.56C) of sette

20、mperature and are ready to be reloaded.3.1.16 uncertainty, nthe measure of systematic and preci-sion errors in specified instrumentation or the measure ofrepeatability of a reported test result.4. Summary of Test Method4.1 The double-sided griddle is connected to the appropriatemetered energy source

21、, and the energy input rate is determinedto confirm that it is operating within 5 % of the nameplateenergy input rate.4.2 The bottom cooking surface is monitored directly abovethe thermostat sensing points and at additional predeterminedlocations while the double-sided griddle is idled at a calibrat

22、ed350F (177C). The temperature uniformity of the bottomcooking surface is determined.4.3 The amount of energy and time required to preheat thedouble-sided griddle to 340F (171C) is determined with theupper platens in the raised and lowered positions.4.4 The idle energy rate is determined with the th

23、ermostatsset to a calibrated 350F (177C) for both raised and loweredupper platen positions.4.5 When applicable, the pilot energy rate is determined forgas double-sided griddles.4.6 The double-sided griddle is used to cook frozen,14-lb(0.11-kg) 20 % fat, pure beef hamburger patties to a medium-done c

24、ondition with the thermostats set to a calibrated 350F(177C). Cooking energy efficiency, cooking energy rate,production capacity, and bottom surface recovery time aredetermined for heavy and light-load test conditions.5. Significance and Use5.1 The energy input rate test is used to confirm that thed

25、ouble-sided griddle is operating properly prior to furthertesting.5.2 The temperature uniformity of the bottom cookingsurface may be used by food service operators to select adouble-sided griddle that provides a uniformly cooked product.5.3 The preheat energy and time can be useful to foodservice op

26、erators to manage power demands and to know howrapidly the double-sided griddle can be ready for operation.5.4 The 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 ofdouble-sided griddle e

27、nergy performance under various load-ing conditions. This information enables the food serviceoperator to consider energy performance when selecting adouble-sided griddle.5.6 Production capacity is used by food service operators tochoose a double-sided griddle that matches their food outputrequireme

28、nts.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to10 lb (4.5 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Barometer, for measuring absolute atmosphericpressure, for adjustment of the measured gas volume tostandard conditions. It shal

29、l have a resolution of 0.2 in. Hg(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.3 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 pe

30、r linear foot (460 L/s perlinear metre) of active hood length. This hood shall extend aminimum of 6 in. (152 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions. Makeup air shall be delivered through face registersor from the space, or both.

31、6.4 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 food product.6.5 Data Acquisition System, for measuring energy andtemperatures,

32、 capable of multiple temperature displays andupdating at least every 2 s.6.6 Gas Meter, for measuring the gas consumption of adouble-sided griddle, being a positive displacement type with aresolution of at least 0.01 ft3(0.0003 m3) and a maximumuncertainty no greater than 1 % of the measured value f

33、or anydemand greater than 2.2 ft3/h (0.06 m3/h). If the meter is usedfor measuring the gas consumed by the pilot lights, it shallhave a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 2 % of the measuredvalue.F1605 1426.7 Pressure Gage, for monitoring gas pressure

34、, having arange of 0 to 15 in. H2O (0 to 3.7 kPa), resolution of 0.5 in.H2O (125 Pa), and maximum uncertainty of 1 % of themeasured value.6.8 Strain Gage Welder, capable of welding thermocouplesto steel.56.9 Stop Watch, with a 1-s resolution.6.10 Temperature Sensor, for measuring gas temperature int

35、he range of 50 to 100F (10 to 38C) with an uncertainty of61F (0.56C).6.11 Thermocouple(s), insulated to withstand 500F, 24gage, Type K thermocouple wire, peened flat at the exposedends and spot welded to surfaces with a strain gage welder.6.12 Thermocouple Probe(s), industry standard Type T or Kther

36、mocouples capable of immersion with a range of 50 to200F (10 to 93C) and an uncertainty of 61F (0.56C).6.13 Watt-Hour Meter, for measuring the electrical energyconsumption of a double-sided griddle, having a resolution ofat least 10 Wh and a maximum uncertainty no greater than1.0 % of the measured v

37、alue for any demand greater than 100W. The meter shall have a resolution of at least 1 Wh and amaximum uncertainty no greater than 1.0 % for any demandless than 100 W.7. Reagents and Materials7.1 Drip Rack, large enough to hold a full load of ham-burger patties in a single layer (that is, 24 patties

38、 for a 24 by36-in. (61 by 94-cm) double-sided griddle).7.2 Freezer Paper, waxed commercial grade, 18-in. (46-cm)wide.7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46by 33 by 2.5 cm), for use in packaging frozen hamburgerpatties.7.4 Hamburger PattiesA sufficient quantity of frozenhamburger p

39、atties 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 prefrozen14-lb(0.11-kg) patties shall be machine prepared to produce perfo-rated

40、 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).7.4.1 Visually inspect the patties for flatness, cupping,warpage, and dropping (excessive meat frozen to surfacewhich causes a high spot).7.4.2 Measure 2 % of the pa

41、tties from a container forthickness, each is measured at three points around the patty(120 from each other). Use this average in setting the gapbetween platens (9.7).7.4.3 Gravimetric moisture analysis shall be performed asfollows: to determine moisture content, placea1lbsample ofthe test food on a

42、dry, aluminum sheet pan and place the pan ina convection drying 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 t

43、horoughly chopped (18 in. or smaller squares)and spread evenly 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

44、confirm by laboratory tests that thehamburger patties are within the above specifications because thesespecifications impact directly on cook time and cooking energy consump-tion.7.5 Plastic Wrap, commercial grade, 18-in. (46-cm) wide.8. Sampling, Test Units8.1 Double-Sided GriddleSelect a represent

45、ative produc-tion model 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 6 ft,6 in. (1.98 m) from the floor. Position the doub

46、le-sided griddlewith the front edge of the cooking surface inset 6 in. (152 mm)from the front edge of the hood at the manufacturers recom-mended working height. The length of the exhaust hood andactive filter area shall extend a minimum of 6 in. (152 mm) pastboth sides of the double-sided griddle. I

47、n addition, both sidesof the appliance shall be a minimum of 3 ft (0.9 m) from anyside wall, side partition, or other operating appliance. Theexhaust ventilation rate shall be 300 cfm per linear foot (460L/s per linear metre) of hood length. (For example, a 3-ft(0.9-m) double-sided griddle shall be

48、ventilated, at minimum,by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rateof 1200 cfm (1840 L/s). The application of a longer hood isacceptable, provided the ventilation rate is maintained at 300cfm per linear foot (460 L/s per linear metre) over the entirelength of active hood.) The ass

49、ociated heating or coolingsystem shall be capable of maintaining an ambient temperatureof 75 6 5F (24 6 2.8C) within the testing environment whenthe exhaust ventilation system is operating.9.2 Connect the double-sided griddle to a calibrated energytest meter. For gas installations, install a pressure regulatordownstream from the meter to maintain a constant pressure ofgas for all tests. Install the instrumentation to record both thepressure and temperature of the gas supplied to the double-sided griddle and the barom