ANSI ASTM F2473-2012 Standard Test Method for Performance of Water-Bath Rethermalizers《水浴Rethermalizers性能测试方法》.pdf

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1、Designation: F2473 12 An American National StandardStandard Test Method forPerformance of Water-Bath Rethermalizers1This standard is issued under the fixed designation F2473; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year

2、 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 energy consumption andrethermalizing performance of floor-model and countertopwater-ba

3、th rethermalizers. The food service operator can usethis evaluation to select a water-bath rethermalizer and under-stand its energy consumption and production capacity.1.2 This test method is applicable to floor and countertopmodel gas and electric units.1.3 The water-bath rethermalizer can be evalu

4、ated withrespect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Preheat energy consumption, time, and rate (10.4),1.3.3 Idle energy rate (10.5),1.3.4 Pilot energy rate (10.6),1.3.5 Retherm energy rate (10.8),1.3.6 Production capacity (10.8), and1.3.7 Retherm-energy efficien

5、cy (10.8).1.4 This test method is not intended to answer all perfor-mance criteria in the evaluation and selection of a water-bathrethermalizer.1.5 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.6 This standard does

6、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 limitations prior to use.2. Referenced Documents2.1 ASTM Standa

7、rds:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 Gas Food Service Equipment2.3 ASHRAE Documents:4ASHRAE Handbook of Fundamentals Chapter 6, Table2Thermodynamic; Chapter 6, Table2Thermodynamic Properties of Wate

8、r at SaturationASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.4 NSF Standards:5NSF Listing-Food Equipment and Related, Components andMaterialNSF/ANSI 4 Commercial Cooking, Rethermalization andPowered Hot Food Holding and Transport Equipment3. Terminology3.1 Definitions:3.1.

9、1 auto-fill, nwater height sensor device that activates afresh water fill solenoid when the water level in the rethermal-izer drops below a predetermined height.3.1.2 energy input rate, npeak rate at which a water-bathrethermalizer consumes energy (Btu/h (kJ/h) or kW).3.1.3 idle energy rate, naverag

10、e rate of energy consumed(Btu/h or kW) by the rethermalizer while holding or maintain-ing the water vat at the thermostat(s) set point.3.1.4 over-flow drain, ndrain for eliminating the excessfoam and starch created during the rethermalizing process.3.1.5 pilot energy rate, naverage rate of energy co

11、nsump-tion (Btu/h (kJ/h) by a water-bath rethermalizers continuouspilot (if applicable).3.1.6 preheat energy, namount of energy consumed (Btuor kWh) by the rethermalizer while heating the water vat fromambient room temperature to the calibrated thermostat(s) setpoint.1This test method is under the j

12、urisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved May 1, 2012. Published July 2012. Originally approvedin 2005. Last previous edition approved in 2005 as F2473 05. DOI: 10.152

13、0/F2473-12.2For referenced ASTM standards, visit the ASTM website, 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 Instit

14、ute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.5Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140

15、.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.7 preheat rate, naverage rate (F/min) at which thewater vat temperature is heated from ambient temperature tothe rethermalizers calibrated thermostat(s) set point.3.1.8 preheat time

16、, ntime required for the water vat to heatfrom ambient room temperature to the calibrated thermostat(s)set point.3.1.9 production capacity, nmaximum rate (lb/h (kg/h) atwhich water-bath rethermalizer can bring the refrigerated clamchowder to a specified rethermalized condition.3.1.10 retherm energy,

17、 ntotal energy consumed by therethermalizer as it is used to reheat bags of refrigerated clamchowder.3.1.11 retherm-energy effciency, nquantity of energy re-quired to warm the specified food product (clam chowdersoup), expressed as a percentage of the quantity of energy inputto the water-bath rether

18、malizer during the reheating period.3.1.12 retherm energy rate, naverage rate of energy con-sumed by the rethermalizer while reheating bags of refrigeratedclam chowder.3.1.13 test method, na definitive procedure for theidentification, measurement, and evaluation of one or morequalities, characterist

19、ics, or properties of a material, product,system, or service that produces a test results.3.1.14 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.1.15 water-bath rethermalizer, nappliance, including arethermal

20、izing vessel, in which water is placed to such a depththat the food is essentially supported by displacement of thewater rather than by the bottom of the vessel, which is designedfor the purpose of reheating pre-cooked food contained invacuum-sealed, boilable bags.4. Summary of Test Method4.1 The wa

21、ter-bath rethermalizer under test is connected tothe appropriate metered energy source. The measured energyinput rate is determined and checked against the rated inputbefore continuing with testing.4.2 The water temperature in the rethermalizing zone of thewater-bath rethermalizer is monitored at a

22、location chosen torepresent the average temperature of the water while thewater-bath rethermalizer maintains a specified rethermalizingtemperature.4.3 Preheat energy, time, and rate are determined while thewater-bath rethermalizer is operated with the thermostat(s) setto specified temperature.4.4 Th

23、e idle energy is determined while the water-bathrethermalizer is operated in a ready-to-use state with thethermostat(s) set to the calibrated temperature. The rate of pilotenergy consumption also is determined when applicable to thewater-bath rethermalizer under test.4.5 Energy consumption and time

24、are monitored while thewater-bath rethermalizer is used to reheat three full loads ofrefrigerated, prepackaged clam chowder soup. Retherm-energyefficiency, retherm energy rate, and production capacity aredetermined from these tests.5. Significance and Use5.1 The energy input rate test is used to con

25、firm that thewater-bath rethermalizer under test is operating in accordancewith its nameplate rating.5.2 The water-bath rethermalizer temperature calibration isused to ensure that the water-bath rethermalizer being tested isoperating at the specified temperature. Temperature calibrationalso can be u

26、sed to evaluate and calibrate the thermostatcontrol dial(s).5.3 Preheat energy and time can be useful to food serviceoperators to manage energy demands, and to estimate theamount of time required for preheating a water-bath rethermal-izer.5.4 Idle energy rate and pilot energy rate can be used toesti

27、mate energy consumption during non-rethermalizing peri-ods.5.5 Production capacity is used by food service operators tochoose a water-bath rethermalizer that matches their particularfood output requirements.5.6 Retherm-energy efficiency is a precise indicator of thewater bath rethermalizers energy p

28、erformance under full-loadcondition. This information enables the operator to considerenergy performance when selecting a water-bath rethermalizer.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

29、 (0.004 kg).6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg (670Pa) 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

30、 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 (460L/s perlinear metre) of active hood length. This hood shall extend aminimum of 6 in. (152 mm) past both sides and the front of therether

31、malizing appliance and shall not incorporate side curtainsor partitions. Makeup air shall be delivered through faceregisters or from the space, or both.6.4 Data Acquisition System, for measuring energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.5 Flow Me

32、ter, for measuring total water consumption ofthe appliance. Shall have a resolution of 0.01 gal (0.04 L) andan uncertainty of 0.01 gal (0.04 L) at a flow rate as low as 0.2gpm (0.8 lpm).6.6 Gas Meter, for measuring the gas consumption of awater-bath rethermalizer, shall be a positive displacement ty

33、pewith a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 1 % of the measuredF2473 122value for any demand greater than 2.2 ft3(0.06 m3) per hour. Ifthe meter is used for measuring the gas consumed by the pilotlights, it shall have a resolution of at least 0.01 ft3

34、(0.0003 m3)and a maximum uncertainty no greater than 2 % of themeasured value.6.7 Pressure Gage, for monitoring gas pressure. Shall havea range of 0 to 15 in. H2O (0 to 3.7 kPa), a resolution of 0.5 in.H2O (125 kPa), and a maximum uncertainty of 1 % of themeasured value.6.8 Stop Watch, with a 1-s re

35、solution.6.9 Thermocouple Probe(s), industry standard type T ortype K thermocouples capable of immersion, with a range offrom 50 to 400F (10 to 204C) and an uncertainty of 61F(60.5C).6.10 Temperature Sensor, for measuring natural gas tem-perature in the range of 50 to 100F (10 to 38C) with anuncerta

36、inty of 61F (60.5C).6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a water-bath rethermalizer, shall have a reso-lution of at least 10 Wh and a maximum uncertainty no greaterthan 1.5 % of the measured value for any demand greater than100 W. For any demand less than 100 W, th

37、e meter shall havea resolution of at least 10 Wh and a maximum uncertainty nogreater than 10 %.7. Reagents and Materials7.1 Water used shall have a maximum hardness of threegrains per gallon. Distilled water may be used.7.2 New England Clam Chowder Soup, refrigerated, readyto use, in nominal 1-gal (

38、3.8-L) vacuum packed bags or“chubs,” weighing 6.0 6 0.2 lb (2.72 6 0.09 kg) per bag. Theclam chowder shall be stabilized in a refrigerator at 38 6 2F(3 6 1C).NOTE 1Generic brand New England Clam Chowder has been provento be an acceptable product for testing by the Food Service TechnologyCenter.8. Sa

39、mpling and Test Units8.1 Water-Bath RethermalizerSelect a representative pro-duction model for performance testing.9. Preparation of Apparatus9.1 Measure the water-bath rethermalizers vats rethermal-izing capacity. The water-bath rethermalizers rethermalizingvat may be shaped in such a way that simp

40、le measurements donot yield the true rethermalizing capacity. In this case, fill thewater-bath rethermalizer with water till the bottom edge of therethermalizing capacity is reached. Then, measure the volumeof water required to fill the rethermalizing capacity to the top.9.2 Install the appliance ac

41、cording 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 water-bath rether-malizer with the front edge of the water in the rethermalizingvat inset 6 in. (152 mm) fr

42、om the front edge of the hood at themanufacturers recommended working height. The length ofthe exhaust hood and active filter area shall extend a minimumof 6 in. (152 mm) past the vertical plane of both sides of thewater-bath rethermalizer. In addition, both sides of the water-bath rethermalizer sha

43、ll be a minimum of 3 ft (0.9 m) from anysidewall, side partition, or other operating appliance. Theexhaust ventilation rate shall be 300 cfm per linear foot (460L/s per linear metre) of hood length. The associated heating orcooling system shall be capable of maintaining an ambienttemperature of 73 6

44、 3F (22 6 2C) within the testingenvironment when the exhaust ventilation system is operating.9.3 The testing environment during energy tests shall bemaintained in accordance with the section on performance foropen top hot food holding equipment room specifications ofNSF/ANSI 4. NSF/ANSI 4 test room

45、conditions are ambienttemperature of 73 6 3F (22 6 2C), no vertical temperaturegradient exceeding 1.5F/ft (2.5C/m), and maximum aircurrent velocity of 50 ft/min (0.25 m/s).9.4 Connect the water-bath rethermalizer to a calibratedenergy test meter. For gas installations, install a pressureregulator do

46、wnstream from the meter to maintain a constantpressure of gas for all tests. Install instrumentation to recordboth the pressure and temperature of the gas supplied to thewater-bath rethermalizer and the barometric pressure duringeach test so that the measured gas flow can be corrected tostandard con

47、ditions. For electric installations, a voltage regu-lator may be required during tests if the voltage supply is notwithin 62.5 % of the manufacturers “nameplate” voltage.9.5 For an electric water-bath rethermalizer, confirm (whilethe water-bath rethermalizer elements are energized) that thesupply vo

48、ltage is within 62.5 % of the operating voltagespecified by the manufacturer. Record the test voltage for eachtest.NOTE 2It is the intent of the testing procedure in this test method toevaluate the performance of a water-bath rethermalizer at its rated electricvoltage. If the unit is rated dual volt

49、age (that is, designed to operate ateither 240 or 480 V with no change in components), the voltage selectedby the manufacturer or tester, or both, shall be reported. If a water-bathrethermalizer is designed to operate at two voltages without a change inthe resistance of the heating elements, the performance of the unit (forexample, preheat time) may differ at the two voltages.9.6 For a gas water-bath rethermalizer, adjust (during maxi-mum energy input) the gas supply pressure downstream fromthe appliances pressure regulator to within