ASTM F1605-2014 Standard Test Method for Performance of Double-Sided Griddles《双面烤炉性能的标准试验方法》.pdf

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1、Designation: F1605 95 (Reapproved 2007)F1605 14 An American National StandardStandard Test Method forPerformance of Double-Sided Griddles1This standard is issued under the fixed designation F1605; the number immediately following the designation indicates the year oforiginal adoption or, in the case

2、 of revision, 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 This test method covers the energy consumption and cooking performance of double-sided gridd

3、les. The food serviceoperator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.1.2 This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric)contact griddles with separat

4、ely heated top surfaces.1.3 The double-sided griddle can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (10.2);1.3.2 Temperature uniformity across the cooking surface(s) and thermostats accuracy (10.3);1.3.3 Preheat energy and time (10.4);1.3.4 Idle energy rate

5、 (10.5);1.3.5 Pilot energy rate, if applicable (10.6);1.3.6 Cooking energy rate and efficiency (10.7); and1.3.7 Production capacity and cooking surface temperature recovery time (10.7).1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are f

6、or informationonly.mathematical conversions 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 the responsibilityof the user of this standard to establish

7、appropriate safety and health practices and determine the applicability of regulatorylimitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous FuelsF1919 Specification for Griddles, Single an

8、d Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas Food Service Equipment2.2 AOAC Documents:3AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat ProductsAOAC Official Action

9、960.39 Fat (Crude) or Ether Extract in Meat2.3 ASHRAE Document:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data3. Terminology3.1 Definitions:3.1.1 cook time, nthe time required to cook frozen hamburgers, as specified in 7.4, to a 3562 % weight loss during a cookingenergy eff

10、iciency test.1 This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current edition approved April 1, 2007April 1, 2014. Published July 2007September 2014. Originally appr

11、oved in 1995. Last previous edition approved in 20012007 asF1605 95 (2001).(2007). DOI: 10.1520/F1605-95R07.10.1520/F1605-14.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, r

12、efer to the standards Document Summary page on the ASTM website.3 Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http:/www.ansi.org.4 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE),

13、 1791 Tullie Circle, NE, Atlanta, GA 30329,http:/www.ashrae.org.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 may not be technically possible to adequately depict all

14、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 Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959

15、. United States13.1.2 cooking energy, nenergy consumed by the double-sided griddle as it is used to cook hamburger patties under heavy-,medium-, heavy- and light-load conditions.3.1.3 cooking energy effciency, na quantity of energy imparted to the hamburgers, expressed as a percentage of energyconsu

16、med by the double-sided griddle during the cooking event.3.1.4 cooking energy rate, nthe average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiencytests. It refers to all loading scenarios (heavy, medium, (heavy and light).3.1.5 cooking zone, nthe heated area define

17、d by the inside perimeter (18-in. for the outside edge) of the upper cooking surfacewhen in the lowered position.3.1.6 double-sided griddle, na device for cooking food by direct contact with two hot actively heated surfaces.3.1.7 energy input rate, nthe peak rate at which a double-sided griddle cons

18、umes energy (Btu/h (kJ/h) or kW).3.1.8 idle energy rate, nthe average rate of energy consumed (Btu/h (kJ/h) or kW) by the double-sided griddle while“ holding”or “idling” the cooking surface at the thermostat set point.3.1.9 pilot energy rate, nthe average rate of energy consumption (Btu/h (kJ/h) by

19、a double-sided griddles continuous pilot(if applicable).3.1.10 preheat energy, nthe amount of energy consumed by the double-sided griddle while preheating the cooking surfacefrom ambient room temperature to the thermostat set point.340F (171C).3.1.11 preheat rate, nthe average rate (F/min (C/min) at

20、 which the cooking surface temperature of the double-sided griddleis heated from ambient temperature to the double-sided griddles thermostat set point.340F (171C).3.1.12 preheat time, nthe time required for the cooking surface to preheat from ambient room temperature to the thermostatset point.340F

21、(171C).3.1.13 production capacity, nthe maximum rate (lb/h (kg/h) at which the double-sided griddle can bring the specified foodproduct to a specified “cooked” condition.3.1.14 production rate, nthe average rate (lb/h (kg/h) at which the double-sided griddle brings the specified food product toa spe

22、cified “cooked” condition. It does not necessarily refer to the maximum rate. The production rate varies with the amount offood being cooked.3.1.15 recovery time, nthe average time from the removal of the last hamburger patty of a load until all sections of the cookingsurfaces are back up to within

23、10F (5.56C) of set temperature and are ready to be reloaded.3.1.16 uncertainty, nthe measure of systematic and precision errors in specified instrumentation or the measure ofrepeatability of a reported test result.4. Summary of Test Method4.1 The double-sided griddle is connected to the appropriate

24、metered energy source, and the energy input rate is determined toconfirm that it is operating within 5 % of the nameplate energy input rate.4.2 The bottom cooking surface is monitored directly above the thermostat sensing points and at additional predeterminedlocations while the double-sided griddle

25、 is idled at a nominalcalibrated 350F (177C). The temperature uniformity of the bottomcooking surface is determined.4.3 The amount of energy and time required to preheat the double-sided griddle to 350F (177C)340F (171C) is determinedwith the upper platens in the raised and lowered positions.4.4 The

26、 idle energy rate is determined with the thermostats set to a calibrated 350F (177C) for both raised and lowered upperplaten positions.4.5 When applicable, the pilot energy rate is determined for gas double-sided griddles.4.6 The double-sided griddle is used to cook frozen, 14-lb (0.11-kg) 20 % fat,

27、 pure beef hamburger patties to a medium-donecondition with the thermostats set to a calibrated 350F (177C). The cooking energy rate and efficiency are determined for heavy-,medium-, and light-load conditions. The production rate and bottom cooking Cooking energy efficiency, cooking energy rate,prod

28、uction capacity, and bottom surface recovery time are also reported for each of the three loading scenarios.determined forheavy and light-load test conditions.5. Significance and Use5.1 The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further

29、 testing.5.2 The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sidedgriddle that provides a uniformly cooked product.5.3 The preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly

30、the double-sided griddle can be ready for operation.F1605 1425.4 The idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.5.5 Cooking energy efficiency is a precise indicator of double-sided griddle energy performance under various loadingcondi

31、tions. This information enables the food service operator to consider energy performance when selecting a double-sidedgriddle.5.6 Production capacity is used by food service operators to choose a double-sided griddle that matches their food outputrequirements.6. Apparatus6.1 Analytical Balance Scale

32、, for measuring weights up to 10 lb (4.5 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Barometer, for measuring absolute atmospheric pressure, for adjustment of the measured gas volume to standard conditions.It shall have a resolution of 0.2 in. Hg (670 Pa)

33、 and an uncertainty of 0.2 in. Hg (670 Pa).6.3 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 thefloor and with the capacity to operate at a nominal net exhaust ventilation rate of 300 cfm per linear foot (460 L/s per linear metre)

34、of active hood length. This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking applianceand shall not incorporate side curtains or partitions. Makeup air shall be delivered through face registers or from the space, or both.6.4 Convection Drying Oven, with elec

35、tric or indirect gas-fired convection oven with adjustable fan speed and the temperaturecontrolled at 215 to 220F (101 to 104C),220 6 5F (104 6 2.5C), used to determine the moisture content of both the raw andcooked food product.6.5 Data Acquisition System, for measuring energy and temperatures, cap

36、able of multiple temperature displays and updating atleast every 2 s.6.6 Gas Meter, for measuring the gas consumption of a double-sided griddle, being a positive displacement type with aresolution of at least 0.01 ft3 (0.0003 m3) and a maximum uncertainty no greater than 1 % of the measured value fo

37、r any demandgreater than 2.2 ft3/h (0.06 m3/h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolutionof at least 0.01 ft3 (0.0003 m3) and a maximum uncertainty no greater than 2 % of the measured value.6.7 Pressure Gage, for monitoring gas pressure, havi

38、ng a range of 0 to 15 in. H2O (0 to 3.7 kPa), resolution of 0.5 in. H2O (125Pa), and maximum uncertainty of 1 % of the measured value.6.8 Strain Gage Welder, capable of welding thermocouples to steel.56.9 Stop Watch, with a 1-s resolution.6.10 Temperature Sensor, for measuring gas temperature in the

39、 range of 50 to 100F (10 to 38C) with an uncertainty of 61F(0.56C).6.11 Thermocouple(s), fiberglass insulated, insulated to withstand 500F, 24 gage, Type K thermocouple wire, peened flat at theexposed ends and spot welded to surfaces with a strain gage welder.6.12 Thermocouple Probe(s), industry sta

40、ndard Type T or K thermocouples capable of immersion with a range of 50 to 200F(10 to 93C) and an uncertainty of 61F (0.56C).6.13 Watt-Hour Meter, for measuring the electrical energy consumption of a double-sided griddle, having a resolution of at least10 Wh and a maximum uncertainty no greater than

41、 1.5 %1.0 % of the measured value for any demand greater than 100 W. Themeter shall have a resolution of at least 101 Wh and a maximum uncertainty no greater than 10 %1.0 % for any demand less than100 W.7. Reagents and Materials7.1 Drip Rack, large enough to hold a full load of hamburger patties in

42、a single layer (that is, 24 patties for a 24 by 36-in. (61by 94-cm) double-sided griddle).7.2 Freezer Paper, waxed commercial grade, 18-in. (46-cm) wide.7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46 by 33 by 2.5 cm), for use in packaging frozen hamburger patties.7.4 Hamburger PattiesA su

43、fficient quantity of frozen hamburger patties shall be obtained from a meat purveyor to conductthe heavy-, medium-, heavy- and light-load cooking tests. Specifications for the patties shall be four per pound, 20 6 2 % nominal20 % fat (by weight), finished grind, pure beef patties with a moisture con

44、tent between 58 and 62 % of the total hamburger weight.5 Eaton The sole source of supply of the apparatus (Eaton Model W1200 Strain Gauge Welder, available from Welder) known to the committee at this time is EatonCorporation, 1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this

45、purpose.48084. If you are aware of alternative suppliers, please provide thisinformation to ASTM International Headquarters. Your comments will receive careful consideration at a meeting of the responsible technical committee,1 which you mayattend.F1605 143patties. The prefrozen 14-lb (0.11-kg) patt

46、ies shall be machine prepared to produce 38-in. (9.5-mm) perforated 0.475 6 0.025-in.(9.5 6 0.6-mm) thick patties with a nominalminimal diameter of 5 in. (127 4.75 in. (114 mm) and a maximum diameter of 5.25in. (133 mm).NOTE 1It is important to confirm by laboratory tests that the hamburger patties

47、are within the above specifications because these specifications impactdirectly on cook time and cooking energy consumption.7.4.1 Visually inspect the patties for flatness, cupping, warpage, and dropping (excessive meat frozen to surface which causesa high spot).7.4.2 Measure 2 % of the patties from

48、 a container for thickness, each is measured at three points around the patty (120 fromeach other). Use this average in setting the gap between platens (9.7).7.4.3 Gravimetric moisture analysis shall be performed as follows: to determine moisture content, place a 1 lb sample of thetest food on a dry

49、, aluminum sheet pan and place the pan in a convection drying oven at a temperature of 220 6 5F for a periodof 24 h. Weigh the sample before it is placed in the oven and after it is removed and determine the percent moisture content basedon the percent weight loss of the sample. The sample must be thoroughly chopped (18 in. or smaller squares) and spread evenlyover the surface of the sheet pan in order for all of the moisture to evaporate during drying and it is permissible to spread the sampleon top of baking p