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

25、e is greater than 65 %, terminate testing and contact the manufacture. The manufacturer may make appropriate changesor adjustments to the individual cooking units or the entire range top or choose to supply an alternative range for testing. It is theintent of the testing procedures herein to evaluat

26、e the performance of a range at rated gas pressure or electrical voltage.10.3 Pilot Energy Consumption (Gas Models with Standing Pilots):10.3.1 Where applicable, set the gas valve controlling the gas supply to the range top at the “pilot” position. Otherwise, set therange top temperature controls to

27、 the “off” position.10.3.2 Light and adjust pilots in accordance with the manufacturers instructions.10.3.3 Record the gas reading after a minimum of 8 h of pilot operation.10.3.4 Allow pilots to operate for the remainder of the tests listed in this procedure. Do not extinguish pilots until all test

28、ingis complete.10.4 Heat-Up Temperature Response and Temperature Uniformity at Minimum and Maximum Control Settings:10.4.1 Using a strain gage welder, attach seventeen thermocouples to a 12-in. (300-mm) diameter, 14-in. (6.4-mm) thick steelplate as detailed in Fig. 1. Thermocouple locations shall be

29、 numbered, starting with 1in the center, 2 to 9 on the innermost circleof thermocouples, and 10 to 17 on the outermost circle of thermocouples. For a hot top see Note 8.NOTE 8Use one steel plate for each full 1 by 1 ft (305 by 305 mm) of cooking surface on the hot top cooking unit. For example, both

30、 a 1 by 2-ft(305 by 610-mm) and a 112 by 2-ft (457 by 610-mm) cooking unit would require two plates; however, a 2 by 2-ft (610 by 610-mm) cooking surface wouldrequire four plates. Alternately, a surface requiring more than one plate can be tested using only one plate by moving the plate to each of t

31、he requiredF1521 124positions and repeating the test for each position. Many hot tops are designed to have a temperature gradient from front to back; therefore, the temperaturedata gathered from every plate position should be reported separately.10.4.2 Place and center the plate, thermocoupled side

32、up, on the first cooking unit to be tested. The cooking unit to be testedshall be the one closest to front and left. Report the position of the tested cooking unit on a diagram of the range top (see Fig. 2).If the cooking unit is an open gas burner, ensure that the plate is situated so that the ther

33、mocouple locations on the top of the plateare over the open flame and not over the burner grates. Support the thermocouple wires so that their weight does not affect thecontact between any part of the plate and the cooking unit.10.4.3 Verify that the plate is at 75 6 5F (24 6 3C). The cooking unit s

34、hall not have been operated for at least the preceding1 h.10.4.4 Operate the cooking unit at its minimum control setting or lowest level (that is, for gas cooking units operate the cookingunit at the lowest sustainable flame level and for electric cooking units set the control at the lowest position

35、 at which the indicatorlight turns on or at the lowest setting of the control knob) and immediately start recording the temperatures and the time,simultaneously computing the average temperature of the plate (all of the thermocouples combined).10.4.5 Allow the cooking unit to operate for 1 h. Record

36、 the energy consumption of the cooking unit.NOTE 9The length of the test is set at 1 h in order to be sure to include the temperature response for all types of ranges.10.4.6 At the end of 1 h, note the average temperature of the plate (all of the thermocouples combined) and the temperature ofeach in

37、dividual point on the plate.10.4.7 Turn the cooking unit off and allow it to sit and cool for at least 1 h. Remove the plate from the cooking unit and allowit to cool to 75 6 5F (24 6 3C).10.4.8 Replace the plate on the cooking unit. Set the cooking unit controls at the maximum control setting or fu

38、ll “on,” andimmediately start recording the temperatures and the time, simultaneously computing the average temperature of the plate (all ofthe thermocouples combined).10.4.9 Allow the cooking unit to operate for 1 h. Record the energy consumption of the cooking unit.10.4.10 At the end of 1 h, note

39、the average temperature of the plate (all of the thermocouples combined) and the temperatureof each individual point on the plate.10.4.11 Repeat the test for each type of cooking unit on the range top.10.5 Cooking Energy Effciency and Production Capacity:10.5.1 This procedure is comprised of one 30-

40、min stabilization run, followed by a minimum of three separate test runs (inaccordance with A1.4.4) at the full-energy input rate. The reported values of cooking energy efficiency and production capacityshall be the average of the three test runs.10.5.2 Prepare a minimum of three empty 13-in. (330-m

41、m), 20-qt (19-L), sauce pots and lids (in accordance with 6.3). Verifythat each sauce pot is at 75 6 5F (24 6 3C). For a hot top see Note 10.FIG. 1 Thermocouple PlacementFIG. 2 Selection of Test Cooking UnitF1521 125NOTE 10Use one sauce pot for each full 1 by 1 ft (305 by 305 mm) of cooking surface

42、on the hot top cooking unit. For example, both a 1 by 2-ft(305 by 610-mm) and a 112 by 2-ft (457 by 610-mm) cooking unit would require 6 sauce pots (two pots for three tests); however, a 2 by 2-ft (610 by610-mm) cooking surface would require 12 sauce pots (4 pots for three tests).10.5.3 Each sauce p

43、ot lid shall have a hole located within 2 in. (51 mm) of the center and no larger than 0.25 in. (6 mm) indiameter to allow for a thermocouple probe. The thermocouple shall 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) water into each sauce pot and

44、record the water temperature. Place a lid oneach sauce pot. These are the test pots. Pour 20 lb of 70 6 2F water into a fourth similar sauce pot and center the pot on the firstcooking unit to be tested (see 10.4.2). Place the lid on this sauce pot. This is the stabilization pot.10.5.5 Set the cookin

45、g unit controls at 50 6 5 % of the full-energy input rate (including any pilot energy) and allow the unitto operate for 30 min. At the end of 30 min, remove the stabilization pot.10.5.6 If the cooking unit is a hot top, repeat the stabilization procedure detailed in 10.5.4 and 10.5.5 for two 30-mins

46、tabilization periods, totaling 1 h.10.5.7 Center a test pot on the cooking unit, allowing no more than 15 min between the removal of the previous pot and theplacement of this pot.10.5.8 Record the time and energy (including any electric energy used by a gas range) required to raise the water tempera

47、tureto 200F (93C). If more than one sauce pot is required, end the test when the water temperature of all the sauce pots combinedaverages 200F.10.5.9 Repeat 10.5.7 and 10.5.8 for the two remaining test runs.10.5.10 Calculate the cooking energy efficiency and production capacity for the cooking unit

48、in accordance with 11.7 and 11.8.10.5.11 Repeat the procedures detailed in 10.5 until each type of cooking unit has been tested.11. Calculation and Report11.1 Test RangeSummarize the physical and operating characteristics of the range.11.2 Apparatus and ProcedureConfirm that the testing apparatus co

49、nformed to all of the specifications in Section 9. Describeany deviations from those specifications.11.3 Gas Calculations:11.3.1 For gas range tops, add electric energy consumption to gas energy for all tests, with the exception of the energy inputrate test (see 10.2).11.3.2 Calculate the energy consumed based on:Egas 5V 3HV (1)where:Egas = energy consumed by the range top,HV = higher heating value,= energy content of gas measured at standard conditions, Btu/ft3, andV = actual volume of gas corrected for temperature and pressure at standa