ASTM F1521-2012 Standard Test Methods for Performance of Range Tops《炉灶轻油性能的标准试验方法》.pdf
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1、Designation: F1521 03 (Reapproved 2008) F1521 12 An American National StandardStandard Test Methods forPerformance of Range Tops1This standard is issued under the fixed designation F1521; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revis
2、ion, 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 These test methods cover the energy consumption and cooking performance of range tops. The food servi
3、ce operator canuse this evaluation to select a range top and understand its energy consumption.1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.1.3 The range top can be evaluated with respect to the following (where applic
4、able):1.3.1 Energy input rate (see 10.2), and1.3.2 Pilot energy consumption (see 10.3).1.3.3 Heat-up temperature response and temperature uniformity 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
5、-pound units are to be regarded as standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information only and are not considered standard.1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is
6、 the responsibilityof the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatorylimitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelD3588 Practice for Calculating Heat
7、Value, Compressibility Factor, and Relative Density of Gaseous Fuels2.2 ASHRAE Standard:ASHRAE Guideline 2-1986 (RA90) Thermal and Related Properties of Food and Food Materials33. Terminology3.1 Definitions:3.1.1 cooking containera vessel used to hold the food product that is being heated by the coo
8、king unit.3.1.2 cooking energyenergy consumed by the cooking unit as it is used to raise the temperature of water in a cooking containerunder full-input rate.3.1.3 cooking energy effciencyquantity of energy input to the water expressed as a percentage of the quantity of energy inputto the cooking un
9、it during the full-input rate tests.3.1.4 cooking unita heating device located on the range top that is powered by a single heat source comprised of either a gasburner or an electrical element that is independently controlled.3.1.5 energy input raterate (Btu/h) at which an appliance consumes energy.
10、3.1.6 heat-up temperature responsetemperature rise on the surface of a steel plate during the test period in accordance withthe heat-up temperature-response test.1 These test methods are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and are the direct responsibility of Subco
11、mmittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2008Oct. 1, 2012. Published February 2009December 2012. Originally approved in 1994. Last previous edition approved in 20032008as F1521 03.F1521 03 (2008). DOI: 10.1520/F1521-03R08.10.1520/F1521-12.2 For referenced AS
12、TM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available f
13、rom American Society of Heating, Refrigeration, and Air-Conditioning Engineers, 1791Tullie Circle NE, Atlanta, GA 30329.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit m
14、ay not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Har
15、bor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.7 production capacitymaximum rate at which the cooking unit heats water in accordance with the cooking energy-efficiency test.3.1.8 production raterate at which the cooking unit heats water in accordance with the cooking ene
16、rgy-efficiency test.3.1.9 rangea device for cooking food by direct or indirect heat transfer from one or more cooking units to one or morecooking containers.3.1.10 temperature uniformitythe comparison of individual temperatures measured on the surface of a steel plate at the endof the test period in
17、 accordance with the heat-up temperature-response test.3.1.11 uncertaintymeasure of systematic and precision errors in specified instrumentation or measure of repeatability of areported test result.4. Summary of Test Methods4.1 The range to be tested is connected to the appropriate metered energy so
18、urce. The energy input rate is determined for eachtype of cooking unit on the range top and for the entire range top (all cooking units operating at the same time) to confirm thatthe range top is operating within 5.0 % of the nameplate energy input rate. The pilot energy consumption is also determin
19、ed whenapplicable to the range being tested.4.2 Thermocouples are attached to a circular steel plate which is then placed on the cooking unit to be tested. The heat-uptemperature response of the cooking unit at the minimum control setting and at the maximum control setting is determined as wellas th
20、e temperature uniformity at each control setting.4.3 Energy consumption and time are monitored as each different type of cooking unit on the range is used to heat water from70 to 200F (21 to 93C) at the full-energy input rate. Cooking energy efficiency and production capacity are calculated from thi
21、sdata.5. Significance and Use5.1 The energy input rate test is used to confirm that the range under test is operating at the manufacturers rated input. Thistest would also indicate any problems with the electric power supply or gas service pressure.5.2 The heat transfer characteristics of a cooking
22、unit can be simulated by measuring the temperature uniformity of a steel plate.5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption duringnon-cooking periods.5.4 The cooking energy efficiency is a direct measurement of range efficienc
23、y at the full-energy input rate. This data can be usedby food service operators in the selection of ranges, as well as for the management of a restaurants energy demands.NOTE 1The PG therefore, it is importantthat the measured input rates of the individual cooking units fall within the specified var
24、iance from their nameplate ratings.10.2.7 Confirm that the measured input rate or power (British thermal units per hour for a gas range top and kilowatts for anelectric range top) for each cooking unit tested is within 65 % of the rated nameplate input or power for that cooking unit. If thedifferenc
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