ASTM F1695-2003(2008) Standard Test Method for Performance of Underfired Broilers《下烤式烘烤炉性能的标准试验方法》.pdf

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1、Designation: F 1695 03 (Reapproved 2008)An American National StandardStandard Test Method forPerformance of Underfired Broilers1This standard is issued under the fixed designation F 1695; 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 This test method covers the evaluation of the energyconsumption and cooking performance of underfired

3、 broilers.The food service operator can use this evaluation to select anunderfired broiler and understand its energy performance.1.2 This test method is applicable to gas and electricunderfired broilers.1.3 The underfired broiler can be evaluated with respect tothe following (where applicable):1.3.1

4、 Energy input rate (see 10.2),1.3.2 Temperature distribution across the broiling area (see10.3),1.3.3 Preheat energy and time (see 10.4),1.3.4 Pilot energy rate, if applicable (see 10.5),1.3.5 Cooking energy rate (see 10.6), and1.3.6 Cooking energy efficiency and production capacity(see 10.7).1.4 Th

5、e values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.5 This standard does not purport to address all of thesafety concerns, if any, associated

6、 with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A 36/A 36M Specification for Carbon Structural SteelD 3588 Prac

7、tice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 AOAC Documents:4AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Products%AOAC

8、 Official Action 960.39 Fat (Crude) or Ether Extractin Meat2.4 ASHRAE Document:5ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.5 Other Document:6Development and Application of a Uniform Testing Proce-dure for Griddles, 1989Development and Validation of a Standard Test Metho

9、d forUnderfired Broilers, 19973. Terminology3.1 Definitions:3.1.1 cooking energy, nenergy consumed by the under-fired broiler as it is used to cook hamburger patties underheavy- and light-load conditions.3.1.2 cooking energy effciency, nquantity of energy im-parted to the hamburgers, expressed as a

10、percentage of energyconsumed by the underfired broiler during the cooking event.3.1.3 cooking energy rate, naverage rate of energy con-sumption (Btu/h (kJ/h) or kW) during the cooking energyefficiency tests, with the underfired broiler set such that thebroiling area does not exceed 600F (315C) as me

11、asured by5-in. diameter steel disks.3.1.4 cook time, ntime required to cook fresh hamburgersas specified in 7.4 toa356 2 % weight loss during a cookingenergy efficiency test.3.1.5 energy input rate, npeak rate at which an underfiredbroiler consumes energy (Btu/h (kJ/h) or kW).3.1.6 pilot energy rate

12、, naverage rate of energy consump-tion (Btu/h (kJ/h) by an underfired broilers continuous pilot(if applicable).1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current

13、 edition approved Oct. 1, 2008. Published February 2009. Originallyapproved in 1996. Last previous edition approved in 2003 as F 1695 03.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume i

14、nformation, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from the Association of Official Analytical Chemists, 1111 N. 19thStreet, Arlington, VA 22209.5Available f

15、rom American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.6Available from the Food Service Technology Center, 12949 Alcosta Blvd.,#101, San Roman, CA 94583.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700,

16、 West Conshohocken, PA 19428-2959, United States.3.1.7 preheat energy, namount of energy consumed bythe underfired broiler while preheating the broiling area fromambient room temperature to 500F (260C).3.1.8 preheat rate, naverage rate (F/min (C/min) atwhich the broiling area temperature is heated f

17、rom ambienttemperature to 500F (260C).3.1.9 preheat time, ntime required for the broiling area topreheat from ambient room temperature to 500F (260C).3.1.10 production capacity, nthe maximum rate (lb/h(kg/h) at which the broiler can cook fresh hamburgers asspecified in 7.4 toa356 2 % weight loss.3.1

18、.11 production rate, nthe average rate (lb/h (kg/h) atwhich the broiler brings the specified food product to aspecified “cooked” condition. It does not necessarily refer tothe maximum rate. The production rate varies with the amountof food being cooked.3.1.12 uncertainty, nmeasure of systematic and

19、precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.1.13 underfired broiler, nan appliance with a hightemperature radiant heat source below a grate for cooking food,similar to the barbecue, also known as radiant or charbroilers.4. Summary of Test Metho

20、d4.1 The underfired broiler is connected to the appropriatemetered energy source, and the energy input rate is determinedto confirm that the appliance is operating within 5 % of thenameplate energy input rate.4.2 The broiler grate is covered with 5-in. (127 mm)diameter metal disks and the temperatur

21、e distribution of thebroiling area is determined by the disk temperatures with theunderfired broiler controls set to achieve maximum input rate.4.3 The amount of energy and time required to preheat thebroiling area to 500F (260C) is determined with the controlsset to achieve maximum input rate.4.4 T

22、he pilot energy rate is determined, when applicable, forgas underfired broilers.4.5 The underfired broiler controls are set such that thebroiling area does not exceed a maximum temperature of600F (315C) and a cooking energy rate is established at thissetting.4.6 With the controls set such that the b

23、roiling area does notexceed 600F (315C), the underfired broiler is used to cookthawed,13-lb (0.15-kg), 20 % fat, pure beef hamburger pattiesto a well-done condition (35 6 2 % weight loss, correspondingto an internal temperature of 175F (79C). Cooking energyefficiency is determined for heavy- and lig

24、ht-load conditionsand production capacity is determined for heavy-load condi-tions.5. Significance and Use5.1 The energy input rate test is used to confirm that theunderfired broiler is operating properly prior to further testing.5.2 Temperature distribution of the broiling area may beused by food s

25、ervice operators to select an underfired broilerwith the desired temperature gradients.5.3 Preheat energy and time can be useful to food serviceoperators to manage energy demands and to know how quicklythe underfired broiler can be ready for operation.5.4 Cooking energy efficiency is a precise indic

26、ator ofunderfired broiler energy performance under various loadingconditions. This information enables the food service operatorto consider energy performance when selecting an underfiredbroiler.5.5 Production capacity allows the food service operator toselect an underfired broiler that meets their

27、food outputrequirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to15 lb (6.8 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 pres-sure, to be used for adjustment of measured gas volume t

28、ostandard conditions. It shall have a resolution of 0.2 in. Hg(670 Pa) 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 the floor and with the capacity to operate at a nominal netexhaust ve

29、ntilation rate of 400 cfm per linear foot (620 L/s perlinear metre) of active hood length. This hood shall extend aminimum of 6 in. (152 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions. Makeup air shall be delivered through face register

30、sor from the space, or both.6.4 Convection Drying Oven, with temperature controlled at215 to 220F (101 to 104C), used to determine moisturecontent of both the raw and cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple-temperature displays updat

31、-ing at least every 2 s.6.6 Gas Meter, for measuring the gas consumption of anunderfired broiler. It shall be a positive displacement type witha resolution 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

32、/h). If the meter is usedfor measuring the gas consumed by the pilot lights, it shallhave a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 2 % of the measuredvalue.6.7 Pressure Gage, for monitoring gas pressure. Shall havea range from 0 to 15 in. H2O (0 to 3.7 kP

33、a), a resolution of 0.5in. H2O (125 Pa), and a maximum uncertainty of 1 % of themeasured value.6.8 Steel Disks, (four for each square-foot of broiler grate)composed of structural-grade carbon steel in accordance withSpecification A 36/A 36M, free of rust or corrosion, 5-in. (127mm) diameter, and14 i

34、n. (6.3 mm) thick. The disks shall be flatto within 0.010 in. (0.25 mm) over the diameter.6.9 Stopwatch, with a 1-s resolution.6.10 Strain Gage Welder, capable of welding thermocouplesto steel.76.11 Temperature Sensor, for measuring gas temperature inthe range from 50 to 100F (10 to 38C) with an unc

35、ertainty of61F (0.56C).7Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.F 1695 03 (2008)26.12 Thermocouple(s), fiberglass insulated, 24-gage, TypeK thermocouple wire, peened flat at the exposed ends a

36、nd spotwelded to surfaces with a strain gage welder.6.13 Thermocouple Probe(s), industry standard Type T orType K thermocouples capable of immersion with a range from30 to 200F (10 to 93C) and an uncertainty of 61F (0.56C).6.14 Watt-Hour Meter, for measuring the electrical energyconsumption of an un

37、derfired broiler. It shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than1.5 % of the measured value for any demand greater than 100W. For any demand less than 100 W, the meter shall have aresolution of at least 10 Wh and a maximum uncertainty nogreater than 10 %.7. Rea

38、gents and Materials7.1 Drip Rack, large enough to hold a full load of ham-burger patties in a single layer (that is, 24 patties for a 24 by36-in. (610 by 915 mm) underfired broiler).7.2 Freezer Paper, waxed commercial grade, 18 in. (460mm) wide.7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (

39、460by 130 by 25 mm), for use in packaging hamburger patties.7.4 Hamburger PattiesA sufficient quantity of hamburgerpatties shall be obtained from a meat purveyor to conduct theheavy- and light-load cooking tests. Specifications for thepatties shall be three per pound, 20 6 2 % fat (by weight),finish

40、ed grind, pure beef patties with a moisture contentbetween 58 and 62 % of the total hamburger weight. The13-lb(0.15 kg) patties shall be machine prepared to produce58-in.(16 mm) thick patties with a nominal diameter of 5 in. (127mm).NOTE 1Fresh or tempered hamburger patties may be used for thepurpos

41、es of this test method.NOTE 2It is important to confirm by laboratory tests that the ham-burger patties are within the above specifications because these specifi-cations impact directly on cook time and cooking energy consumption.7.5 Plastic Wrap, commercial grade, 18 in. (460 mm) wide.8. Sampling,

42、Test Units8.1 Underfired BroilerSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions under a 4-ft (1.2 m) deep canopy exhaust hoodmounted against the wall, with the lower edge of the hood 6 ft,

43、6 in. (1.98 m) from the floor. Position the underfired broilerwith front edge of appliance inset 6 in. (152 mm) from the frontedge of the hood at the manufacturers recommended workingheight. The length of the exhaust hood and active filter areashall extend a minimum of 6 in. (152 mm) past both sides

44、 ofthe underfired broiler. In addition, both sides of the applianceshall be a minimum of 3 ft (0.9 m) from any side wall, sidepartition, or other operating appliance. The exhaust ventilationrate shall be 400 cfm/linear foot (620 L/s per linear metre) ofhood length (for example, a 3-ft (0.9 m) underf

45、ired broiler shallbe ventilated, at a minimum, by a hood 4 by 4 ft (1.2 by 1.2 m)with a nominal air flow rate of 1600 cfm (745 L/s). Theapplication of a longer hood is acceptable, provided theventilation rate is maintained at 400 cfm/linear foot (620 L/sper linear metre) over the entire length of ac

46、tive hood. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F (24 6 2.8C)within the testing environment (outside the vertical area of thebroiler and hood) when the exhaust ventilation system isoperating.9.2 Connect the underfired broiler to a cal

47、ibrated energy testmeter. For gas installations, install a pressure regulator down-stream from the meter to maintain a constant pressure of gasfor all tests. Install instrumentation to record both the pressureand temperature of the gas supplied to the underfired broilerand the barometric pressure du

48、ring each test so that themeasured gas flow can be corrected to standard conditions. Forelectric installations, a voltage regulator may be requiredduring tests if the voltage supply is not within 62.5 % of themanufacturers nameplate voltage.9.3 For a gas underfired broiler, adjust (during maximumene

49、rgy input) the gas supply pressure downstream from theappliances pressure regulator to within 62.5 % of the operat-ing manifold pressure specified by the manufacturer. Makeadjustments to the appliance following the manufacturersrecommendations for optimizing combustion. Proper combus-tion may be verified by measuring air-free CO in accordancewith ANSI Z83.11.9.4 For an electric underfired broiler, confirm (while theelements are energized) that the supply voltage is within62.5 % of the operating voltage specified by the m