ASTM F2239-2010 Standard Test Method for Performance of Conveyor Broilers《传送带式烤炉性能标准试验方法》.pdf

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1、Designation: F2239 10An American National StandardStandard Test Method forPerformance of Conveyor Broilers1This standard is issued under the fixed designation F2239; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last

2、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 evaluates the energy consumption andcooking performance of conveyor broilers. The food serviceoperator can

3、 use this evaluation to select a conveyor broiler andunderstand its energy consumption.1.2 This test method is applicable to gas, electric, andhybrid gas/electric conveyorized broilers. This test methodcovers both units with continuously operating conveyors andbatch-style units with intermittently o

4、perating conveyors.1.3 The conveyor broiler can be evaluated with respect tothe following (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Preheat energy consumption and time (see 10.3),1.3.3 Idle energy rate and temperature uniformity (see 10.4),1.3.4 Pilot energy rate (if applicable) (s

5、ee 10.5), and1.3.5 Cooking energy efficiency, cooking uniformity andproduction capacity (see 10.8 and 10.9).1.4 The values stated in inch-pound units are to be regardedas standard. No other units of measurement are included in thisstandard.1.5 This test method may involve hazardous materials,operati

6、ons, and equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2

7、. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, 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 Determ

8、ineMoisture Content of Meat and Meat ProductsAOAC Official Action 960.39 Fat (Crude) or Ether Extractin Meat2.4 ASHRAE Standard:5ASHRAE Handbook of Fundamentals “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 19893. Terminology3.1 Definitions of Terms Specific to Th

9、is Standard:3.1.1 broiler cavity, nthat portion of the conveyor broilerin which food products are heated or cooked.3.1.2 continuous conveyor, nbroiler with a belt or chainthat moves constantly through the broiler cavity and does nothalt during the cooking process.3.1.3 conveyor broiler, ndevice, wit

10、h a continuous beltand a heat source above and below the belt, for cooking foodby high heat, usually by direct or radiant heat. Conveyorbroilers are used primarily, but not exclusively, for cookingmeats.3.1.4 cooking energy effciency, nquantity of energy im-parted to the specified food product, expr

11、essed as a percentageof energy consumed by the conveyor broiler during thecooking event.3.1.5 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the cooking energy efficiencytests. Refers to both loading scenarios (heavy, light).3.1.6 cooking lane, nsegment of broiler tha

12、t food productpassed through as it cooks. Each position on the conveyorwhere food product is placed represents a cooking lane.3.1.7 cooking uniformity, ncalculated variation in cookedfood product.3.1.8 energy input rate, npeak rate at which a conveyorbroiler consumes energy (Btu/h or kW).1This test

13、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 edition approved Sept. 1, 2010. Published October 2010. Originallyapproved in 2003. Last previous edition approved in 200

14、3 as F2239 031. DOI:10.1520/F2239-10.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American

15、 National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from Association of Official Analytical Chemists, 1111 N. 19thStreet, Arlington, VA 22209.5Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tull

16、ie Circle, NE, Atlanta, GA30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.9 idle energy rate, nconveyor broilers rate of energyconsumption (kW or Btu/h), when empty, required to maintainthe broilers temperature at the speci

17、fied thermostat set point.3.1.10 intermittent conveyor, nbroiler that operates thebelt or chain only at the beginning or conclusion of a cookingcycle to move a batch of product through the broiler cavity.3.1.11 pilot energy rate, nrate of energy consumption(Btu/h) by a conveyor broilers continuous p

18、ilot (if applicable).3.1.12 preheat energy, namount of energy consumed (Btuor kWh), by the conveyor broiler while preheating its cavityfrom ambient temperature to the specified thermostat set point.3.1.13 preheat time, ntime (min.) required for the con-veyor broiler cavity to preheat from ambient te

19、mperature to thespecified thermostat set point.3.1.14 production capacity, nmaximum rate (lb/h) atwhich a conveyor broiler can bring the specified food productto a specified “cooked” condition.3.1.15 production rate, nrate (lb/h) at which a conveyorbroiler brings the specified food product to a spec

20、ified“cooked” condition. It does not necessarily refer to maximumrate. Production rate varies with the amount of food beingcooked.3.1.16 temperature uniformity, nmeasured variation inbroiler cavity temperature.3.1.17 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentatio

21、n or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that theconveyor broiler is operating within 5 % of the nameplateenergy input rate. For gas and hybrid gas/electric conveyorbroilers, the pilot energy rate and control energ

22、y rates are alsodetermined (if applicable).4.2 Preheat energy and time are determined.4.3 Idle energy rate and temperature uniformity of eachbroiler cavity is determined while operating at manufacturersrecommended temperature setting.4.4 Cooking energy efficiency is determined during light-load cook

23、ing tests using prefrozen hamburger patties as a foodproduct.4.5 Cooking energy efficiency, cooking uniformity, andproduction rate are determined during heavy-load cooking testsusing prefrozen hamburger patties as a food product.5. Significance and Use5.1 The energy input rate test is used to confir

24、m that theconveyor broiler is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe conveyor broiler can be ready for operation.5.3 Idle energy rate and pilot energy rate can be used toestimat

25、e energy consumption during non-cooking periods.5.4 Temperature uniformity of the broiler cavity may beused by food service operators to understand the heat distribu-tion throughout the broiler cavity and select a conveyor broilerthat matches their required temperature characteristics.5.5 Cooking en

26、ergy efficiency is a precise indicator ofconveyor broiler energy performance while cooking a typicalfood product under various loading conditions. If energyperformance information is desired using a food product otherthan the specified test food, the test method could be adaptedand applied. Energy p

27、erformance information allows an enduser to better understand the operating characteristics of aconveyor broiler.5.6 Cooking uniformity of the broiler may be used by foodservice operates to select a conveyor broiler that provides auniformly cooked product.5.7 Production capacity information can help

28、 an end user tobetter understand the production capabilities of a conveyorbroiler as it is used to cook a typical food product and thiscould help in specifying the proper size and quantity ofequipment. If production information is desired using a foodproduct other than the specified test food, the t

29、est method couldbe adapted and applied.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured natural gas volumeto standa

30、rd conditions. It shall have a resolution of 0.2 in. Hgand an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of the hood 6 ft, 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of300 cfm per linear foot of ac

31、tive hood length. This hood shallextend a minimum of 6 in. past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions.6.4 Convection Drying Oven, temperature controlled at 215to 220F (101 to 104C), used to determine moisture content ofboth the raw and

32、the cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple channel displays updating atleast every 5 s.6.6 Gas Meter, for measuring the gas consumption of aconveyor broiler, shall be a positive displacement type with aresolution of at least 0.01 ft

33、3and a maximum uncertainty nogreater than 1 % of the measured value for any demand greaterthan 2.2 ft3/h. If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3and a maximum uncertainty no greater than 2 %of the measured value.6.7 Press

34、ure Gage, for monitoring natural gas pressure. Itshall have a range of 0 to 10 in. water, a resolution of 0.5 in.water, and a maximum uncertainty of 1 % of the measuredvalue.6.8 Stop Watch, with a 1-s resolution.6.9 Temperature Sensor, for measuring natural gas tempera-ture in the range of 50 to 100

35、F with an uncertainty of 61F.6.10 Thermocouple(s), high temperature (1200F) fiber-glass insulated, 24 gage, type K thermocouple wire, weldedand calibrated.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a conveyor broiler, shall have a resolution of atleast 10 Wh and a maximu

36、m uncertainty no greater than 1.5 %of the measured value for any demand greater than 100 W. ForF2239 102any demand less than 100 W, the meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials7.1 Drip Rack, large enough to hold a full loa

37、d of ham-burger patties in a single layer (25 patties for a 30 in. nominalwidth broiler), for dripping hamburger patties.7.2 Freezer Paper, waxed commercial grade, 18 in. (460mm) wide, for use in packaging hamburger patties.7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460by 130 by 25 mm),

38、for use in packaging hamburger patties.7.4 Hamburger Patties shall be prefrozen, four per pound,20 6 2 % fat (by weight), finished grind, pure beef patties witha moisture content between 58 and 62 % of the total hamburgerweight. The patties shall be machine prepared to produce38-in.(9.5 mm) thick pa

39、tties with a nominal diameter of 5 in. (127mm).NOTE 1It 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 Permanent Marker, felt-tip, for labeling p

40、lastic bags.7.6 Plastic Bags, self-sealing, 1 gal (3.79 L) size, forcollecting cooked hamburger patties.7.7 Plastic Wrap, commercial grade, 18 in. (460 mm) wide,for use in packaging hamburger patties.7.8 Tongs, commercial grade, metal construction, for han-dling hot hamburger patties.8. Sampling and

41、 Test Units8.1 Conveyor BroilerSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions under a canopy exhaust hood. Position the con-veyor broiler so that a minimum of 6 in. is maintained betweent

42、he edge of the hood and the vertical plane of the front andsides of the appliance. In addition, both sides of the conveyorbroiler shall be a minimum of 3 ft from any side wall, sidepartition, or other operating appliance. The exhaust ventilationrate shall be 300 cfm per linear foot of active hood le

43、ngth. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F within thetesting environment when the exhaust ventilation system isoperating.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temperatures and are me

44、ant to provide a reasonableguideline for the temperature requirements during testing. If a facility isnot able to maintain the required temperatures, then it is reasonable toexpect that the application of the procedure may deviate from the specifiedrequirements (if it cannot be avoided) as long as t

45、hose deviations are notedon the Results Reporting Sheets.NOTE 3It is acknowledged that custom hood and catalyst configura-tions exist for some conveyor broilers. This test method may still beapplied when the chain broiler is used with a custom hood configurationor a catalyst, or both, as long as the

46、 configuration is noted on the ResultsReporting Sheets.9.2 Connect the conveyor broiler to a calibrated 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 pre

47、ssureand temperature of the gas supplied to the conveyor broiler andthe barometric pressure during each test so that the measuredgas flow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is not within 62.5 % of

48、the manufacturersnameplate voltage.9.3 For an electric or hybrid gas/electric conveyor broiler,confirm (while the conveyor broiler elements are energized)that the supply voltage is within 62.5 % of the operatingvoltage specified by the manufacturer. Record the test voltagefor each test.NOTE 4It is t

49、he intent of the test procedure within this test method toevaluate the performance of a conveyor broiler at its rated gas pressure orelectric voltage. If an electric unit is rated dual voltage (that is, designedto operate at either 208 or 240 V with no change in components), thevoltage selected by the manufacturer or tester, or both, shall be reported.If a conveyor broiler is designed to operate at two voltages without achange in the resistance of the heating elements, the performance of theunit (for example, the preheat time) may differ at the t