ASTM F1484-2005 Standard Test Methods for Performance of Steam Cookers《蒸汽锅性能的标准试验方法》.pdf

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1、Designation: F 1484 05An American National StandardStandard Test Methods forPerformance of Steam Cookers1This standard is issued under the fixed designation F 1484; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last r

2、evision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 These test methods evaluate the energy consumptionand cooking performance of steam cookers. The food serviceoperator can us

3、e this evaluation to select a steam cooker andunderstand its energy consumption.1.2 These test methods are applicable to the following steamcookers: high-pressure, low-pressure, and pressureless steamcookers (Specification F 1217 GradesA, B, and C); convectionand non-convection steam cookers; steam

4、cookers with self-contained gas-fired, electric, or steam coil steam generators,and those connected directly to an external potable steamsource (Specification F 1217 Styles i, ii, iii, and iv). The steamcookers will be tested for the following (where applicable):1.2.1 Maximum energy input rate (see

5、10.2).1.2.2 Preheat energy consumption and duration (see 10.3).1.2.3 Idle energy rate (see 10.4).1.2.4 Pilot energy rate (see 10.5).1.2.5 Frozen green pea load cooking energy efficiency (see10.7).1.2.6 Frozen green pea load production capacity (see 10.7).1.2.7 Whole potato load cooking energy effici

6、ency (see10.9).1.2.8 Whole potato load production capacity (see 10.9).1.2.9 Water consumption (see 10.7 and 10.9).1.2.10 Condensate temperature (see 10.7 and 10.9).1.2.11 Cooking uniformity (see 10.10).1.3 The values stated in inch-pound units are to be regardedas standard. The SI units given in par

7、entheses are for informa-tion only.1.4 This standard may involve hazardous materials, opera-tions, and equipment. It does not address all of the safetyconcerns, if any, associated with its use. It is the responsibilityof the user of this standard to establish appropriate safety andhealth practices a

8、nd determine the applicability of regulatorylimitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous FuelsF 1217 Specification for Cooker, Steam2.2 ASHRAE Documents:3ASHRAE Handbook of Fun

9、damentals, Thermal and Re-lated Properties of Food and Food Materials, Chapter 30,Table 1, 1989.ASHRAE Handbook of Fundamentals, ThermodynamicProperties of Water at Saturation, Chapter 6, Table 2,1989.2.3 Other Document:4Development and Application of a Uniform Testing Proce-dure for Steam Cookers3.

10、 Terminology3.1 Definitions:3.1.1 boiler, nself-contained vessel, separate from thecooking cavity, wherein water is boiled to produce steam forthe steam cooker. Also called a steam generator.3.1.2 condensate, nmixture of condensed steam and cool-ing water, exiting the steam cooker and directed to th

11、e floordrain.3.1.3 cooking energy effciency, nquantity of energy im-parted to the specified food product expressed as a percentageof energy consumed by the steam cooker during the cookingevent.3.1.4 cooking energy rate, naverage rate of energy con-sumption (kBtu/h or kW) during the cooking energy ef

12、ficiencytest. Refers to any loading scenario in the green pea or potatoload tests.3.1.5 electric energy rate, nrefers to rate of electricenergy consumption (kW) by steam cookers whose primary1These test methods are under the jurisdiction ofASTM Committee F26 on FoodService Equipment and is the direc

13、t responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1, 2005. Published March 2005. Originallyapproved in 1993. Last previous edition approved in 2004 as F 1484 04a.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact AS

14、TM 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 Society of Heating, Refrigerating and Air Condition-ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.4Av

15、ailable from the Food Service Technology Center, 12949 Alcosta Blvd.,#101, San Ramon, CA 94583.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.fuel source is not electricity (for example, gas). Electric energyis measured and reported

16、 separately from the primary fuelenergy so that the respective fuel prices can be applied toestimate energy costs.3.1.6 green pea load, n12by20by212 in. (300 by 500 by65 mm) perforated hotel pan filled with 8.0 6 0.01 lb (3.6 6.005 kg) of fresh-frozen, grade A, green peas.3.1.7 high-pressure steam c

17、ooker, nsteam cooker whereincooking compartment operates between 10 and 15 psig (Speci-fication F 1217 Classification Grade C).3.1.8 idle energy rate, nrate of energy consumed by thesteam cooker while maintaining the boiler or reservoir at amanufacturer-defined operating pressure or temperature with

18、no cooking taking place.3.1.9 low-pressure steam cooker, nsteam cooker whereincooking compartment operates between 3 and 9.9 psig (Speci-fication F 1217 Classification Grade B).3.1.10 maximum energy input rate, npeak rate at which anappliance consumes energy, typically reflected during preheat.3.1.1

19、1 pilot energy rate, nrate of energy consumption(kBtu/h) by a gas steam cookers standing pilot (if applicable).3.1.12 potato load, none 12 by 20 by 212 in. (300 by 500by 65 mm) perforated hotel pan filled with 50 6 2 fresh, whole,US No. 1, size B, red potatoes, weighing 8.0 6 0.2 lb (3.6 60.1 kg).3.

20、1.13 preheat, nprocess of bringing the steamer (boiler)water from city supply temperature to operating temperature(pressure).3.1.14 preheat duration, ntotal time required for preheat,from preheat initiation at controls to when the steam cooker isready to cook.3.1.15 preheat energy, namount of energy

21、 consumed bythe steam cooker during a preheat.3.1.16 pressureless steam cooker, nsteam cooker whereincooking compartment operates between 0 and 2.9 psig (Speci-fication F 1217 Classification Grade A).3.1.17 production capacity, nmaximum rate (lb (kg)/h) atwhich steam cooker can bring the specified f

22、ood product to aspecified “cooked” condition.3.1.18 production rate, nrate (lb (kg)/h) at which steamcooker brings the specified food product to a specified“cooked” condition. Does not necessarily refer to maximumrate. The production rate varies with the loading scenario andthe amount of product bei

23、ng cooked.3.1.19 steam cooker, ncooking appliance wherein heat isimparted to food in a closed compartment by direct contactwith steam. The compartment can be at or above atmosphericpressure. The steam can be static or circulated.3.1.20 water consumption, nwater consumed by thesteam cooker. Includes

24、both water used in the production ofsteam and cooling water (if applicable) for condensing/coolingunused steam.4. Summary of Test Method4.1 The maximum energy input rate is determined to checkwhether the steam cooker is operating properly. If the mea-sured input rate is not within 5 % of the rated i

25、nput, all furthertesting ceases and the manufacturer is contacted. The manu-facturer may make appropriate changes or adjustments to thesteam cooker.4.2 The energy and time required to preheat the steamer toan operating condition are determined.4.3 Idle energy rate is determined for the steamer while

26、 it ismaintaining operating pressure or temperature when no cook-ing is taking place.4.4 Pilot energy rate is determined when applicable to a gasfired steam cooker under test.4.5 Green pea load cooking energy efficiency is determinedby cooking a capacity number of frozen green pea loads from0 to 180

27、F (18 to 82C).4.6 Whole potato load cooking energy efficiency is deter-mined by cooking a capacity number of fresh whole potatoes toa specified doneness.4.7 Green pea load and whole potato load productioncapacities (lbpea/h or lbpotato/h (kgpea/h or kgpotato/h) aredetermined by the respective cookin

28、g energy efficiency tests.4.8 Water consumption (gal/h (L/h) is monitored duringboth cooking energy efficiency tests to determine the rate ofwater usage.4.9 Condensate temperature is monitored during both cook-ing energy efficiency tests.4.10 The uniformity of heating within the steamers com-partmen

29、t is determined and reported based on the averagetemperature on each pan during ice load cooking tests (pans ofice simulating pans of frozen food).5. Significance and Use5.1 The maximum energy input rate test is used to confirmthat the steam cooker is operating at the manufacturers ratedinput. This

30、test would also indicate any problems with theelectric power supply, gas service pressure, or steam supplyflow or pressure.5.2 Preheat energy and duration can be useful to foodservice operators for managing power demands and knowinghow quickly the steam cooker can be ready for operation.5.3 Idle ene

31、rgy rate and pilot energy rate can be used toestimate energy consumption.5.4 Green pea load cooking energy efficiency is an indicatorof steam cooker energy performance when cooking frozenproducts under various loading conditions. This allows thefood service operator to consider energy costs when sel

32、ectinga steam cooker.5.5 Potato load cooking energy efficiency is an indicator ofsteam cooker energy performance when cooking foods thatrequire long cook times (for example, potatoes, beans, rice,lasagna or casserole rethermalization). The test demonstratesthe difference in energy efficiency between

33、 pressure andpressureless steam cookers for this type of cooking event. Theinformation may help a food service operator to evaluate whattype of steamer to select (pressure versus pressureless versusdual pressure mode) from an energy performance perspective.5.6 Green pea load production capacity and

34、potato loadproduction capacity can be used by food service operators tochoose a steam cooker to match their particular food outputrequirements.F14840525.7 Water consumption characterization is useful for esti-mating water and sewerage costs associated with applianceoperation.5.8 Condensate temperatu

35、re measurement is useful to verifythat the temperature does not exceed regional building codelimits.5.9 Cooking uniformity provides information regarding thesteamers ability to cook food at the same rate throughout thesteamers compartment.6. Apparatus6.1 Watt-Hour Meter, for measuring the electrical

36、 energyconsumption of a steam cooker, shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than 1.5 %of the measured value for any demand greater than 100 W. Forany demand less than 100 W, the meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greate

37、r than10 %.6.2 Gas Meter, for measuring the gas consumption of asteam cooker, shall be 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 for anydemand greater than 2.2 ft3/h (0.06 m3/h). If the meter is us

38、edfor measuring the gas consumed by the pilot lights, it shallhave a resolution of at least 0.01 ft3(0.0003 m3) and have amaximum uncertainty no greater than 2 % of the measuredvalue.6.3 Steam Flow Meter, for measuring the flow of steam to asteam cooker that uses either a direct external potable ste

39、amsource or a steam coil steam generator. Shall have a resolutionof 0.01 ft3(0.0003 m3) and a maximum uncertainty of 1 % ofthe measured value.6.4 Pressure Gage, for measuring pressure of steam to asteam cooker that uses either a direct external potable steamsource or a steam coil steam generator. Sh

40、all have a resolutionof 0.5 psig (3.4 kPa) and a maximum uncertainty of 1 % of themeasured value.6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (2.0 m)from the floor and with the capacity to operate at a nominalexhaust ventilation rate of 150

41、 cfm per linear foot (230 L/s perlinear meter) of active hood length. This hood shall extend aminimum of 6 in. (150 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, o

42、r both.6.6 Pressure Gage, for monitoring boiler pressure. The gageshall have a resolution of 0.5 psig (3.4 kPa) and a maximumuncertainty of 1 % of the measured value.6.7 Pressure Gage, for monitoring natural gas pressure. Thegage shall have a range of 0 to 15 in. H2O (0 to 3.7 kPa), aresolution of 0

43、.5 in. H2O (125 Pa), and a maximum uncertaintyof 1 % of the measured value.6.8 Temperature Sensor, for measuring gas temperature inthe range of 50 to 100F (10 to 40 C), with a resolution of0.1F (0.05 C) and an uncertainty of 60.5F (0.3C).6.9 Barometer, for measuring absolute atmospheric pres-sure, t

44、o be used for adjustment of measured natural gas volumeto standard conditions, having a resolution of 0.2 in. Hg (670Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.10 Flow Meter, for measuring total water consumption ofthe appliance. The meter shall have a resolution of 0.01 gal (40ml), and an unce

45、rtainty of 0.01 gal (40 ml), at flow rate as lowas 0.2 gpm (13 ml/s).6.11 Stopwatch, with a 1-s resolution.6.12 Analytical Balance Sale, for measuring weight of foodfor cooking test loads and for weighing hotel pans. It shall havea resolution of 0.01 lb (5 g) and an uncertainty of 0.01 lb (5 g).6.13

46、 Calibrated Exposed Junction Thermocouple Probes,with a range from 20 to 400F (30 to 200C), with aresolution of 0.2F (0.1C) and an uncertainty of 0.5F (0.3C), for measuring temperature of frozen green peas, potatoes,calorimeter water, water entering the boiler, and condensate.Calibrated Type T therm

47、ocouples (24 GA wire) are a goodchoice.6.14 Hotel Pans, for frozen green pea and potato loads,perforated 12 by 20 by 212 in. (300 by 500 by 65 mm) stainlesssteel weighing 2.5 6 0.5 lb (1.1 6 0.2 kg).6.15 Water-Bath Calorimeter, for temperature determina-tion of the cooked green pea load.The calorime

48、ter is comprisedof five components and are shown in Fig. 1: inner containercylindrical, 0.087-in. (2.2-mm) thick walled, plastic drum(PG drum insulationR-25 fiberglass insulation;drum lidplastic lid double reinforced with 2-in. (50 mm)thick polystyrene board; stirrer3-ft long,14-in. diameter,steel r

49、od with propeller welded to one end; thermocoupletree14-in. diameter pipe with five temperature sensors at-tached laterally equidistant from one another. The sensors mustbe adjusted so that they are fully submerged for each loadingscenario. A convenient way to construct the water-bath calo-rimeter is to place the inner container on a 2-in. (50 mm) thickpolystyrene board. Wrap the outside of the drum with 1 ft thickR-25 fiberglass insulation so no drum wall is exposed. Coverthe fiberglass insulation with plastic liner to waterproof