ASTM F1521-2003 Standard Test Methods for Performance of Range Tops《炉灶性能标准试验方法》.pdf

《ASTM F1521-2003 Standard Test Methods for Performance of Range Tops《炉灶性能标准试验方法》.pdf》由会员分享，可在线阅读，更多相关《ASTM F1521-2003 Standard Test Methods for Performance of Range Tops《炉灶性能标准试验方法》.pdf（9页珍藏版）》请在麦多课文档分享上搜索。

1、Designation: F 1521 03An American National StandardStandard Test Methods forPerformance of Range Tops1This standard is issued under the fixed designation F 1521; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revi

2、sion. 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 This test method covers the energy consumption andcooking performance of range tops. The food service operatorcan use this eva

3、luation to select a range top and understand itsenergy consumption.1.2 This test method is applicable to gas and electric rangetops including both discreet burners and elements and hot tops.1.3 The range top can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (se

4、e 10.2), and1.3.2 Pilot energy consumption (see 10.3).1.3.3 Heat-up temperature response and temperature unifor-mity at minimum and maximum control settings (see 10.4), and1.3.4 Cooking energy efficiency and production capacity(see 10.5).1.4 The values stated in inch-pound units are to be regardedas

5、 standard. The SI units given in parentheses are for informa-tion 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 th

6、e applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:A 36/A 36M Specification for Carbon Structural Steel2D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels32.2 ASHRAE Standard:ASHRAE Guideline 2-198

7、6 (RA90) Thermal and RelatedProperties of Food and Food Materials43. Terminology3.1 Definitions:3.1.1 cooking containera vessel used to hold the foodproduct that is being heated by the cooking unit.3.1.2 cooking energyenergy consumed by the cookingunit as it is used to raise the temperature of water

8、 in a cookingcontainer under full-input rate.3.1.3 cooking energy effciencyquantity of energy input tothe water expressed as a percentage of the quantity of energyinput to the cooking unit during the full-input rate tests.3.1.4 cooking unita heating device located on the rangetop that is powered by

9、a single heat source comprised of eithera gas burner or an electrical element that is independentlycontrolled.3.1.5 energy input raterate (Btu/h) at which an applianceconsumes energy.3.1.6 heat-up temperature responsetemperature rise onthe surface of a steel plate during the test period in accordanc

10、ewith the heat-up temperature-response test.3.1.7 production capacitymaximum rate at which thecooking unit heats water in accordance with the cookingenergy-efficiency test.3.1.8 production raterate at which the cooking unit heatswater in accordance with the cooking energy-efficiency test.3.1.9 range

11、a device for cooking food by direct or indirectheat transfer from one or more cooking units to one or morecooking containers.3.1.10 temperature uniformitythe comparison of indi-vidual temperatures measured on the surface of a steel plate atthe end of the test period in accordance with the heat-uptem

12、perature-response test.3.1.11 uncertaintymeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Methods4.1 The range to be tested is connected to the appropriatemetered energy source. The energy input rate is det

13、ermined foreach type of cooking unit on the range top and for the entirerange top (all cooking units operating at the same time) toconfirm that the range top is operating within 5.0 % of thenameplate energy input rate. The pilot energy consumption isalso determined when applicable to the range being

14、 tested.4.2 Thermocouples are attached to a circular steel platewhich is then placed on the cooking unit to be tested. Theheat-up temperature response of the cooking unit at the1These test methods are under the jurisdiction of ASTM Committee F26 on FoodService Equipment and are the direct responsibi

15、lity of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 10, 2003. Published April 2003. Originallyapproved in 1994. Last previous edition approved in 2001 as F 1521 96 (2001).2Annual Book of ASTM Standards, Vol 01.04.3Annual Book of ASTM Standards, Vol 05.06.4Se

16、e ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, availablefrom American Society of Heating, Refrigeration, and Air-Conditioning Engineers,1791 Tullie Circle NE, Atlanta, GA 30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United

17、States.minimum control setting and at the maximum control setting isdetermined as well as the temperature uniformity at eachcontrol setting.4.3 Energy consumption and time are monitored as eachdifferent type of cooking unit on the range is used to heat waterfrom 70 to 200F (21 to 93C) at the full-en

18、ergy input rate.Cooking energy efficiency and production capacity are calcu-lated from this data.5. Significance and Use5.1 The energy input rate test is used to confirm that therange under test is operating at the manufacturers rated input.This test would also indicate any problems with the electri

19、cpower supply or gas service pressure.5.2 The heat transfer characteristics of a cooking unit can besimulated by measuring the temperature uniformity of a steelplate.5.3 Idle energy rate and pilot energy consumption can beused by food service operators to estimate energy consumptionduring non-cookin

20、g periods.5.4 The cooking energy efficiency is a direct measurementof range efficiency at the full-energy input rate. This data canbe used by food service operators in the selection of ranges, aswell as for the management of a restaurants energy demands.NOTE 1The PGtherefore, it is important that th

21、e measured input rates of the individualcooking units fall within the specified variance from their nameplateratings.10.2.7 Confirm that the measured input rate or power(British thermal units per hour for a gas range top and kilowattsfor an electric range top) for each cooking unit tested is within6

22、5 % of the rated nameplate input or power for that cookingunit. If the difference is greater than 65 %, terminate testingand contact the manufacture. The manufacturer may makeappropriate changes or adjustments to the individual cookingunits or the entire range top or choose to supply an alternativeF

23、1521033range for testing. It is the intent of the testing procedures hereinto evaluate the performance of a range at rated gas pressure orelectrical voltage.10.3 Pilot Energy Consumption (Gas Models with StandingPilots):10.3.1 Where applicable, set the gas valve controlling thegas supply to the rang

24、e top at the “pilot” position. Otherwise,set the range top temperature controls to the “off” position.10.3.2 Light and adjust pilots in accordance with the manu-facturers instructions.10.3.3 Record the gas reading after a minimum of8hofpilot operation.10.3.4 Allow pilots to operate for the remainder

25、 of the testslisted in this procedure. Do not extinguish pilots until alltesting is complete.10.4 Heat-Up Temperature Response and Temperature Uni-formity at Minimum and Maximum Control Settings:10.4.1 Using a strain gage welder, attach seventeen thermo-couples to a 12-in. (300-mm) diameter,14-in. (

26、6.4-mm) thicksteel plate as detailed in Fig. 1. Thermocouple locations shallbe numbered, starting with 1in the center, 2 to 9 on theinnermost circle of thermocouples, and 10 to 17 on theoutermost circle of thermocouples. For a hot top see Note 8.NOTE 8Use one steel plate for each full 1 by 1 ft (305

27、 by 305 mm) ofcooking surface on the hot top cooking unit. For example, botha1by2-ft(305 by 610-mm) and a 112 by 2-ft (457 by 610-mm) cooking unit wouldrequire two plates; however,a2by2-ft (610 by 610-mm) cooking surfacewould require four plates. Alternately, a surface requiring more than oneplate c

28、an be tested using only one plate by moving the plate to each of therequired positions and repeating the test for each position. Many hot topsare designed to have a temperature gradient from front to back; therefore,the temperature data gathered from every plate position should be reportedseparately

29、.10.4.2 Place and center the plate, thermocoupled side up, onthe first cooking unit to be tested. The cooking unit to be testedshall be the one closest to front and left. Report the position ofthe tested cooking unit on a diagram of the range top (see Fig.2). If the cooking unit is an open gas burne

30、r, ensure that theplate is situated so that the thermocouple locations on the topof the plate are over the open flame and not over the burnergrates. Support the thermocouple wires so that their weightdoes not affect the contact between any part of the plate and thecooking unit.10.4.3 Verify that the

31、 plate is at 75 6 5F (24 6 3C). Thecooking unit shall not have been operated for at least thepreceding 1 h.10.4.4 Operate the cooking unit at its minimum controlsetting or lowest level (that is, for gas cooking units operate thecooking unit at the lowest sustainable flame level and forelectric cooki

32、ng units set the control at the lowest position atwhich the indicator light turns on or at the lowest setting of thecontrol knob) and immediately start recording the temperaturesand the time, simultaneously computing the average tempera-ture of the plate (all of the thermocouples combined).10.4.5 Al

33、low the cooking unit to operate for 1 h. Record theenergy consumption of the cooking unit.NOTE 9The length of the test is set at1hinorder to be sure to includethe temperature response for all types of ranges.10.4.6 At the end of 1 h, note the average temperature of theplate (all of the thermocouples

34、 combined) and the temperatureof each individual point on the plate.10.4.7 Turn the cooking unit off and allow it to sit and coolfor at least 1 h. Remove the plate from the cooking unit andallow it to cool to 75 6 5F (24 6 3C).10.4.8 Replace the plate on the cooking unit. Set thecooking unit control

35、s at the maximum control setting or full“on,” and immediately start recording the temperatures and thetime, simultaneously computing the average temperature of theplate (all of the thermocouples combined).10.4.9 Allow the cooking unit to operate for 1 h. Record theenergy consumption of the cooking u

36、nit.10.4.10 At the end of 1 h, note the average temperature ofthe plate (all of the thermocouples combined) and the tempera-ture of each individual point on the plate.10.4.11 Repeat the test for each type of cooking unit on therange top.10.5 Cooking Energy Effciency and Production Capacity:10.5.1 Th

37、is procedure is comprised of one 30-min stabili-zation run, followed by a minimum of three separate test runs(in accordance with A1.4.4) at the full-energy input rate. Thereported values of cooking energy efficiency and productioncapacity shall be the average of the three test runs.10.5.2 Prepare a

38、minimum of three empty 13-in. (330-mm),20-qt (19-L), sauce pots and lids (in accordance with 6.3).Verify that each sauce pot is at 75 6 5F (24 6 3C). For a hottop see Note 10.NOTE 10Use one sauce pot for each full 1 by 1 ft (305 by 305 mm)of cooking surface on the hot top cooking unit. For example,

39、botha1by2-ft (305 by 610-mm) and a 112 by 2-ft (457 by 610-mm) cooking unitwould require 6 sauce pots (two pots for three tests); however,a2by2-ft(610 by 610-mm) cooking surface would require 12 sauce pots (4 pots forthree tests).FIG. 1 Thermocouple PlacementFIG. 2 Selection of Test Cooking UnitF152

40、103410.5.3 Each sauce pot lid shall have a hole located within 2in. (51 mm) of the center and no larger than 0.25 in. (6 mm) indiameter to allow for a thermocouple probe. The thermocoupleshall extend 4 in. (102 mm) below the bottom of the lid.10.5.4 Pour 20 lb (9091 g) of 70 6 2F (21 6 1C) waterinto

41、 each sauce pot and record the water temperature. Place alid on each sauce pot. These are the test pots. Pour 20 lb of 706 2F water into a fourth similar sauce pot and center the poton the first cooking unit to be tested (see 10.4.2). Place the lidon this sauce pot. This is the stabilization pot.10.

42、5.5 Set the cooking unit controls at 50 6 5 % of thefull-energy input rate (including any pilot energy) and allowthe unit to operate for 30 min. At the end of 30 min, remove thestabilization pot.10.5.6 If the cooking unit is a hot top, repeat the stabiliza-tion procedure detailed in 10.5.4 and 10.5.

43、5 for two 30-minstabilization periods, totaling 1 h.10.5.7 Center a test pot on the cooking unit, allowing nomore than 15 min between the removal of the previous pot andthe placement of this pot.10.5.8 Record the time and energy (including any electricenergy used by a gas range) required to raise th

44、e watertemperature to 200F (93C). If more than one sauce pot isrequired, end the test when the water temperature of all thesauce pots combined averages 200F.10.5.9 Repeat 10.5.7 and 10.5.8 for the two remaining testruns.10.5.10 Calculate the cooking energy efficiency and produc-tion capacity for the

45、 cooking unit in accordance with 11.7 and11.8.10.5.11 Repeat the procedures detailed in 10.5 until eachtype of cooking unit has been tested.11. Calculation and Report11.1 Test RangeSummarize the physical and operatingcharacteristics of the range.11.2 Apparatus and ProcedureConfirm that the testingap

46、paratus conformed to all of the specifications in Section 9.Describe any deviations from those specifications.11.3 Gas Calculations:11.3.1 For gas range tops, add electric energy consumptionto gas energy for all tests, with the exception of the energyinput rate test (see 10.2).11.3.2 Calculate the e

47、nergy consumed based on:Egas5 V 3 HV (1)where:Egas= energy consumed by the range top,HV = higher heating value,= energy content of gas measured at standard condi-tions, Btu/ft3, andV = actual volume of gas corrected for temperature andpressure at standard conditions, ft3.5 Vmeas3 Tcf3 Pcfwhere:Vmeas

48、= measured volume of gas, ft3,Tcf= temperature correction factor5absolute standard gas temperature,Rabsolute actual gas temperature,R5absolute standard gas temperature,Rgas temperature,F 1 459.67#, RPcf= pressure correction factor5absolute actual gas pressure, psiaabsolute standard pressure, psia5ga

49、s gage pressure, psig 1 barometric pressure, psiaabsolute standard pressure, psiaNOTE 11Absolute standard gas temperature and pressure used in thiscalculation should be the same values used for determining the higherheating value. Standard conditions using Practice D 3588 are 519.67Rand 14.73 psia.11.4 Energy Input Rate:11.4.1 Report the manufacturers nameplate rated energyinput in British thermal units per hour for a gas range andkilowatts for an electric range for each cooking unit on therange and for the complete range top (see Note 7)