ASTM F1275-2003e1 Standard Test Method for Performance of Griddles《筛子性能的标准试验方法》.pdf

《ASTM F1275-2003e1 Standard Test Method for Performance of Griddles《筛子性能的标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM F1275-2003e1 Standard Test Method for Performance of Griddles《筛子性能的标准试验方法》.pdf（17页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F 1275 03e1An American National StandardStandard Test Method forPerformance of Griddles1This standard is issued under the fixed designation F 1275; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revis

2、ion. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.e1NOTESections 2.2 and 9.3 were editorially corrected in F

3、ebruary 2005.1. Scope1.1 This test method evaluates the energy consumption 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 thermostatically con-t

4、rolled, single-source (bottom) gas and electric griddles.1.3 The griddle 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

5、),1.3.4 Idle energy rate (10.5),1.3.5 Pilot energy rate (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 the standard. The values given in parenthese

6、s are forinformation only.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 limitations pr

7、ior to use.2. Referenced Documents2.1 ASTM Standards:2D 3588 Practice for Calculating Heat Value, Compressibil-ity, 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 950.46B Air Drying

8、to DetermineMoisture Content of Meat and Meat ProductsAOAC Official Action 960.39 Fat (Crude) or Ether Extractin Meat2.4 ASHRAE Document:5ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1 cook time, nthe time required to cook frozen ham-burger

9、s, as specified in 7.1,toa356 2 % weight loss duringa cooking energy efficiency test.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 sp

10、ecified food product, expressed as a percent-age of energy consumed by the griddle during 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 energ

11、y input rate, nthe peak rate (Btu/h (kJ/h) orkW) at which an appliance will consume energy, typicallyreflected during preheating.3.1.6 griddle, na device for cooking food in oil or its ownjuices by direct contact with a hot surface.1This test method is under the jurisdiction of ASTM Committee F26 on

12、 FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Sept. 10, 2003. Published September 2003. Originallyapproved in 1990. Last previous edition approved in 1999 as F 1275 99.2For referenced ASTM standards, visit t

13、he 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 Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY

14、 10036.4Available from Association of 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, GA30329.1Copyright ASTM International, 100 Barr Harb

15、or Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.7 idle 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.3.1.8 pilot energy rate, nthe average rate of energyc

16、onsumption (Btu/h (kJ/h) by a griddles continuous pilot (ifapplicable).3.1.9 preheat energy, nthe amount of energy consumed(Btu (kJ) or kWh) by the griddle while preheating the cookingsurface from ambient room temperature to the thermostat setpoint.3.1.10 preheat rate, nthe average rate (F/min (C/mi

17、n)at which the cooking surface temperature is heated fromambient temperature to the griddles thermostat set point.3.1.11 preheat time, nthe time required for the cookingsurface to preheat from ambient room temperature to thethermostat set point.3.1.12 production capacity, nthe maximum rate (lb/h(kg/

18、h) at which the griddle can bring the specified foodproduct to a specified “cooked” condition.3.1.13 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 productio

19、n rate varies with the amount of foodbeing cooked.3.1.14 recovery 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 settemperature and are ready to be reloaded.3.1.15 test method, na definitive pr

20、ocedure for the iden-tification, measurement, and evaluation of one or more quali-ties, characteristics, or properties of a material, product,system, or service that produces a test result.3.1.16 uncertainty, nthe measure of systematic and pre-cision errors in specified instrumentation or the measur

21、e ofrepeatability of a reported test result.4. Summary of Test Methods4.1 The griddle under test is connected to the appropriate,metered energy source. The measured energy input rate isdetermined and checked against the rated input before continu-ing with any further testing.4.2 The griddle surface

22、temperature is monitored directlyabove the thermostat sensing points, and 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

23、aredetermined while the griddle is operating with the thermostatsset at a calibrated 375F (191C). The rate of pilot energyconsumption is also determined when applicable to the griddleunder test.4.4 Energy consumption and time are monitored while thegriddle is used to cook six loads of frozen,14-lb (

24、0.11-kg),20 % fat pure beef hamburger patties to a medium-donecondition with the thermostats 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) a

25、nd light-load (single serving) test conditions.5. Significance and Use5.1 The energy 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 provi

26、desa uniformly cooked product.5.3 Preheat energy and time can be useful to 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 noncooking periods.5.5 Co

27、oking energy efficiency is a precise indicator ofgriddle energy performance 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 mat

28、ches their food output requirements.6. Apparatus6.1 Watt-Hour Meter, for measuring the electrical energyconsumption of a griddle, having a resolution of at least 10 Whand a maximum uncertainty no greater than 1.5 %ofthemeasured value for any demand greater than 100 W. The metershall have a resolutio

29、n of at least 10 Wh and a maximumuncertainty no greater than 10 % for any demand less than 100W.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 val

30、ue for any demand greater than2.2 ft3/h (0.06 m3/h). If the meter is 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 gage, Type K thermocouple w

31、ire,peened flat at the exposed ends and spot welded to surfaceswith a strain gage welder.6.4 Thermocouple Probe(s), industry standard Type T orType K thermocouples capable of immersion with a range from50 to 200F (10 to 93C) and an uncertainty of 61F (0.56C).6.5 Analytical Balance Scale, for the det

32、ermination ofhamburger patty weight before and after cooking and for themoisture loss determination test, with a resolution of 0.01 lb(0.004 kg).6.6 Convection Drying Oven, with the temperature con-trolled at 215 to 220F (101 to 104C), used to determine themoisture content of both the raw and cooked

33、 hamburger.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

34、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.6.8 Barometer, for measuring absolute atmospheric pres-sure, to be used f

35、or the adjustment of measured gas volume toF127503e12standard conditions. It shall have a resolution of 0.2 in. Hg(670 Pa) and an uncertainty of 0.2 in. Hg.6.9 Data Acquisition System, for measuring energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.10 Pr

36、essure Gage, 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 themeasured value.6.11 Stopwatch, with a 1-s resolution.6.12 Temperature Sensor, for measuring gas temperature inthe range from 50 to 100F

37、 (10 to 38C), with an uncertaintyof 61F (0.56C).6.13 Strain Gage Welder, capable of welding thermocouplesto steel.67. Reagents and Materials7.1 Hamburger PattiesA sufficient quantity of frozenhamburger patties shall be obtained from a meat purveyor toconduct the heavy- and light-load cooking tests.

38、Specificationsfor the patties shall be four per pound, 20 6 2 % fat (byweight), finished grind, pure beef patties with a moisturecontent between 58 and 62 % of the total hamburger weight.The prefrozen,14-lb (0.11-kg) patties shall be machine-prepared to produce38-in. (9.5-mm) thick patties with anom

39、inal diameter of 5 in. (127 mm).NOTE 1It is important to confirm by laboratory tests that the ham-burger patties are within the above specifications because these specifi-cations 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

40、 cm), for use in packaging frozen hamburgerpatties.7.3 Freezer PaperWaxed commercial grade, 18-in. (46-cm) wide.7.4 Plastic 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

41、 patties for a 36 by 24-in. (91 by 61-cm)griddle).8. Sampling and Test Units8.1 GriddleA representative production model 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 h

42、oodmounted against the wall with the lower edge of the hood 78 in.(198 cm) from the floor. Position the griddle with the 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 filte

43、r areashall extend a minimum of 6 in. (15 cm) past both sides of thegriddle. In addition, both sides of the griddle shall 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

44、 length. (Forexample, a 3-ft (0.9-m) griddle shall be ventilated, at mini-mum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flowrate of 1200 cfm (1840 L/s). The application of a longer hoodis acceptable, provided that the ventilation rate is maintained at300 cfm per linear foot (460 L/s per

45、 linear metre) over theentire length of active hood.) Air flow rates and flow measure-ment procedures shall be reported. The associated heating orcooling system shall be capable of maintaining an ambienttemperature of 75 6 5F (24 6 2.8C) within the testingenvironment when the exhaust ventilation sys

46、tem is workingwithout the appliance being operated.9.2 Connect the griddle to a calibrated energy test meter. Forgas installations, a pressure regulator shall be installed down-stream from the meter to maintain a constant pressure of gasfor all tests. Both the pressure and temperature of the gassupp

47、lied to a griddle, as well as the barometric pressure, shallbe recorded during each test so that the measured gas flow canbe corrected to standard conditions. For electric installations, avoltage regulator may be required to maintain a constantnameplate voltage during all tests.9.3 For a gas griddle

48、, adjust (during maximum energy input)the gas supply pressure downstream from the appliancespressure regulator to within 62.5 % of the operating manifoldpressure specified by the manufacturer. Make adjustments tothe griddle following the manufacturers recommendations foroptimizing combustion. Proper

49、 combustion may be verified bymeasuring air-free CO in accordance with ANSI Z83.11.9.4 For an electric griddle, confirm (while the griddleelements 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 2It is the intent of the test procedure herein to evaluate theperformance of a griddle at its rated gas pressure or electric voltage. If anelectric griddle is rated dual voltage (that is, designed to operate at either208 or 240 V