ANSI ASTM F1695-2003 Standard Test Method for Performance of Underfired Broilers《热底式烧烤器具性能的试验方法》.pdf

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1、Designation: F1695 03 (Reapproved 2015) An American National StandardStandard Test Method forPerformance of Underfired Broilers1This standard is issued under the fixed designation F1695; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revisi

2、on, the year of 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 evaluation of the energyconsumption and cooking performance of underfired

3、broilers.The food service operator can use this evaluation to select anunderfired broiler and understand its energy performance.1.2 This test method is applicable to gas and electricunderfired broilers.1.3 The underfired broiler can be evaluated with respect tothe following (where applicable):1.3.1

4、Energy input rate (see 10.2),1.3.2 Temperature distribution across the broiling area (see10.3),1.3.3 Preheat energy and time (see 10.4),1.3.4 Pilot energy rate, if applicable (see 10.5),1.3.5 Cooking energy rate (see 10.6), and1.3.6 Cooking energy efficiency and production capacity(see 10.7).1.4 The

5、 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 onlyand are not considered standard.1.5 This standard does not purport to address all of thesafety concerns, if any, associated

6、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 limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelD3588 Practice

7、 for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 AOAC Documents:4AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Products%AOAC Offic

8、ial Action 960.39 Fat (Crude) or Ether Extractin Meat2.4 ASHRAE Document:5ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.5 Other Document:6Development and Application of a Uniform Testing Proce-dure for Griddles, 1989Development and Validation of a Standard Test Method forU

9、nderfired Broilers, 19973. Terminology3.1 Definitions:3.1.1 cooking energy, nenergy consumed by the under-fired broiler as it is used to cook hamburger patties underheavy- and light-load conditions.3.1.2 cooking energy effciency, nquantity of energy im-parted to the hamburgers, expressed as a percen

10、tage of energyconsumed by the underfired broiler during the cooking event.3.1.3 cooking energy rate, naverage rate of energy con-sumption (Btu/h (kJ/h) or kW) during the cooking energyefficiency tests, with the underfired broiler set such that thebroiling area does not exceed 600F (315C) as measured

11、 by5-in. diameter steel disks.3.1.4 cook time, ntime required to cook fresh hamburgersas specified in 7.4 toa356 2 % weight loss during a cookingenergy efficiency test.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subco

12、mmittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1, 2015. Published May 2015. Originallyapproved in 1996. Last previous edition approved in 2008 as F1695 03 (2008).DOI: 10.1520/F1695-03R15.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact

13、 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 the Association o

14、f Official Analytical Chemists, 1111 N. 19thStreet, Arlington, VA 22209.5Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.6Available from the Food Service Technology Center, 12949 Alcosta Blvd.,#101, Sa

15、n Roman, CA 94583.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.5 energy input rate, npeak rate at which an underfiredbroiler consumes energy (Btu/h (kJ/h) or kW).3.1.6 pilot energy rate, naverage rate of energy consump-tion (Bt

16、u/h (kJ/h) by an underfired broilers continuous pilot(if applicable).3.1.7 preheat energy, namount of energy consumed by theunderfired broiler while preheating the broiling area fromambient room temperature to 500F (260C).3.1.8 preheat rate, naverage rate (F/min (C/min) atwhich the broiling area tem

17、perature is heated from ambienttemperature to 500F (260C).3.1.9 preheat time, ntime required for the broiling area topreheat from ambient room temperature to 500F (260C).3.1.10 production capacity, nthe maximum rate (lb/h(kg/h) at which the broiler can cook fresh hamburgers asspecified in 7.4 toa356

18、 2 % weight loss.3.1.11 production rate, nthe average rate (lb/h (kg/h) atwhich the broiler brings the specified food product to aspecified “cooked” condition. It does not necessarily refer tothe maximum rate. The production rate varies with the amountof food being cooked.3.1.12 uncertainty, nmeasur

19、e of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.1.13 underfired broiler, nan appliance with a high tem-perature radiant heat source below a grate for cooking food,similar to the barbecue, also known as radiant or charbroilers.4.

20、 Summary of Test Method4.1 The underfired broiler is connected to the appropriatemetered energy source, and the energy input rate is determinedto confirm that the appliance is operating within 5 % of thenameplate energy input rate.4.2 The broiler grate is covered with 5-in. (127 mm)diameter metal di

21、sks and the temperature distribution of thebroiling area is determined by the disk temperatures with theunderfired broiler controls set to achieve maximum input rate.4.3 The amount of energy and time required to preheat thebroiling area to 500F (260C) is determined with the controlsset to achieve ma

22、ximum input rate.4.4 The pilot energy rate is determined, when applicable, forgas underfired broilers.4.5 The underfired broiler controls are set such that thebroiling area does not exceed a maximum temperature of600F (315C) and a cooking energy rate is established at thissetting.4.6 With the contro

23、ls set such that the broiling area does notexceed 600F (315C), the underfired broiler is used to cookthawed,13-lb (0.15-kg), 20 % fat, pure beef hamburger pattiesto a well-done condition (35 6 2 % weight loss, correspondingto an internal temperature of 175F (79C). Cooking energyefficiency is determi

24、ned for heavy- and light-load conditionsand production capacity is determined for heavy-load condi-tions.5. Significance and Use5.1 The energy input rate test is used to confirm that theunderfired broiler is operating properly prior to further testing.5.2 Temperature distribution of the broiling are

25、a may beused by food service operators to select an underfired broilerwith the desired temperature gradients.5.3 Preheat energy and time can be useful to food serviceoperators to manage energy demands and to know how quicklythe underfired broiler can be ready for operation.5.4 Cooking energy efficie

26、ncy is a precise indicator ofunderfired broiler energy performance under various loadingconditions. This information enables the food service operatorto consider energy performance when selecting an underfiredbroiler.5.5 Production capacity allows the food service operator toselect an underfired bro

27、iler that meets their food outputrequirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to15 lb (6.8 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, to be used for adjustment of m

28、easured gas volume tostandard conditions. It shall 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 n

29、ominal netexhaust ventilation rate of 400 cfm per linear foot (620 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 t

30、hrough face registersor from the space, or both.6.4 Convection Drying Oven, with temperature controlled at215 to 220F (101 to 104C), used to determine moisturecontent of both the raw and cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple-temper

31、ature displays updat-ing at least every 2 s.6.6 Gas Meter, for measuring the gas consumption of anunderfired broiler. It shall be a positive displacement type witha resolution of at least 0.01 ft3(0.0003 m3) and a maximumuncertainty no greater than 1 % of the measured value for anydemand greater tha

32、n 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.6.7 Pressure Gage, for monitoring gas pressure. Shall havea range from 0 to 15

33、in. H2O (0 to 3.7 kPa), a resolution of 0.5in. H2O (125 Pa), and a maximum uncertainty of 1 % of themeasured value.F1695 03 (2015)26.8 Steel Disks, (four for each square-foot of broiler grate)composed of structural-grade carbon steel in accordance withSpecification A36/A36M, free of rust or corrosio

34、n, 5-in. (127mm) diameter, and14 in. (6.3 mm) thick. The disks shall be flatto within 0.010 in. (0.25 mm) over the diameter.6.9 Stopwatch, with a 1-s resolution.6.10 Strain Gage Welder, capable of welding thermocouplesto steel.76.11 Temperature Sensor, for measuring gas temperature inthe range from

35、50 to 100F (10 to 38C) with an uncertainty of61F (0.56C).6.12 Thermocouple(s), fiberglass insulated, 24-gage, TypeK thermocouple wire, peened flat at the exposed ends and spotwelded to surfaces with a strain gage welder.6.13 Thermocouple Probe(s), industry standard Type T orType K thermocouples capa

36、ble of immersion with a range from30 to 200F (10 to 93C) and an uncertainty of 61F (0.56C).6.14 Watt-Hour Meter, for measuring the electrical energyconsumption of an underfired broiler. It shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than1.5 % of the measured value f

37、or any demand greater than 100W. For any demand less than 100 W, the meter shall have aresolution of at least 10 Wh and a maximum uncertainty nogreater than 10 %.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 for

38、a 24 by36-in. (610 by 915 mm) underfired broiler).7.2 Freezer Paper, waxed commercial grade, 18 in. (460mm) wide.7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460by 130 by 25 mm), for use in packaging hamburger patties.7.4 Hamburger PattiesA sufficient quantity of hamburgerpatties shall be

39、obtained from a meat purveyor to conduct theheavy- and light-load cooking tests. Specifications for thepatties shall be three per pound, 20 6 2 % fat (by weight),finished grind, pure beef patties with a moisture contentbetween 58 and 62 % of the total hamburger weight. The13-lb(0.15 kg) patties shal

40、l be machine prepared to produce58-in.(16 mm) thick patties with a nominal diameter of 5 in. (127mm).NOTE 1Fresh or tempered hamburger patties may be used for thepurposes of this test method.NOTE 2It is important to confirm by laboratory tests that thehamburger patties are within the above specifica

41、tions because thesespecifications impact directly on cook time and cooking energy consump-tion.7.5 Plastic Wrap, commercial grade, 18 in. (460 mm) wide.8. Sampling, Test Units8.1 Underfired BroilerSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install

42、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 underfired broilerwith front edge of appliance inset 6 in. (152 mm) from the frontedge of t

43、he hood at the manufacturers recommended workingheight. The length of the exhaust hood and active filter areashall extend a minimum of 6 in. (152 mm) past both sides ofthe underfired broiler. In addition, both sides of the applianceshall be a minimum of 3 ft (0.9 m) from any side wall, sidepartition

44、, or other operating appliance. The exhaust ventilationrate shall be 400 cfm/linear foot (620 L/s per linear metre) ofhood length (for example, a 3-ft (0.9 m) underfired broiler shallbe ventilated, at a minimum, by a hood 4 by 4 ft (1.2 by 1.2 m)with a nominal air flow rate of 1600 cfm (745 L/s). Th

45、eapplication of a longer hood is acceptable, provided theventilation rate is maintained at 400 cfm/linear foot (620 L/sper linear metre) over the entire length of active hood. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F (24 6 2.8C)within t

46、he testing environment (outside the vertical area of thebroiler and hood) when the exhaust ventilation system isoperating.9.2 Connect the underfired broiler to a calibrated energy testmeter. For gas installations, install a pressure regulator down-stream from the meter to maintain a constant pressur

47、e of gasfor all tests. Install instrumentation to record both the pressureand temperature of the gas supplied to the underfired broilerand the barometric pressure during each test so that themeasured gas flow can be corrected to standard conditions. Forelectric installations, a voltage regulator may

48、 be requiredduring tests if the voltage supply is not within 62.5 % of themanufacturers nameplate voltage.9.3 For a gas underfired broiler, adjust (during maximumenergy input) the gas supply pressure downstream from theappliances pressure regulator to within 62.5 % of the operat-ing manifold pressur

49、e specified by the manufacturer. Makeadjustments to the appliance following the manufacturersrecommendations for optimizing combustion. Proper combus-tion may be verified by measuring air-free CO in accordancewith ANSI Z83.11.9.4 For an electric underfired broiler, confirm (while theelements are energized) that the supply voltage is within62.5 % of the operating voltage specified by the manufacturer.Record the test voltage for each test.NOTE 3It is the intent of the testing procedure herein to evaluate theperformance of