ASTM F2324-2003(2009) Standard Test Method for Prerinse Spray Valves《预清洗喷雾器阀用标准试验方法》.pdf

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1、Designation: F 2324 03 (Reapproved 2009)An American National StandardStandard Test Method forPrerinse Spray Valves1This standard is issued under the fixed designation F 2324; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year

2、 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 water consumption flow rateand cleanability of prerinse spray valves (here after refer

3、red toas spray valves). The food service operator can use thisevaluation to select a spray valve and understand its waterconsumption and cleaning effectiveness.1.2 The following procedures are included in this testmethod:1.2.1 Water consumption (see 10.2).1.2.2 Cleanability (see 10.3).1.3 The values

4、 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.1.4 This test method may involve hazardous materials,operations, and equipment. It does not address

5、 all of thepotential safety problems associated with its use. It is theresponsibility of the users of this test method to establishappropriate safety and health practices and determine theapplicability of regulatory limitations prior to its use.2. Referenced Documents2.1 NSF Documents:2NSF Listings

6、Food Equipment and Related Products, Com-ponents and Materials, NSF International3. Terminology3.1 Definitions:3.1.1 cleanabilitythe effectiveness of the prerinse sprayvalve to remove soil from the plate before it is placed in adishwashing machine.3.1.2 test methoda definitive procedure for the iden

7、tifica-tion, measurement, and evaluation of one or more qualities,characteristics, or properties of a material, product, system, orservice that produces a test result.3.1.3 uncertaintymeasure of systematic and precision er-rors in specified instrumentation or measure of repeatability ofa reported te

8、st result.3.2 Abbreviations:3.2.1 gpmgallons per minute.4. Summary of Test Method4.1 The flow rate of the spray valve is determined at themanufacturers specified water pressure to verify that the sprayvalve is operating at the manufacturers rated flow rate. If themeasured rate is not within 5 % of t

9、he rated flow rate, allfurther testing ceases and the manufacturer is contacted. Themanufacturer may make appropriate changes or adjustments tothe spray valve.4.2 The spray valves water flow rate is measured at 60 6 1psi (2.9 6 0.5 kPa) settings at a temperature of 120 6 4F (496 2C).4.3 The spray va

10、lves cleanability (effectiveness) is deter-mined at 60 6 1 psi (2.9 6 0.5 kPa), with a water temperatureof 120 6 4F (49 6 2C).5. Significance and Use5.1 The flow rate test is used to confirm that the spray valveis operating at the manufacturers rated flow rate at thespecified water pressure. This te

11、st would also assist theoperator in controlling the water and sewer consumption andreduce the water heating bills.5.2 The cleanability test is used to verify the spray valveseffectiveness at cleaning the plates before they are sent into thedishwashing machine.6. Apparatus6.1 Analytical Balance Scale

12、, or equivalent, for measuringthe weight of the plates and water container. It shall have aresolution of 0.01 lb (5 g) and an uncertainty of 0.01 lb (5 g).6.2 Calibrated Exposed Junction Thermocouple Probes,with a range from 50 to 200F (10 to 93C), with a resolutionof 0.2F (0.1C) and an uncertainty

13、of 1.0F (0.5C), formeasuring water line temperatures. Calibrated K-type 24-GA1This 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 edition approved May 1, 2009. Pub

14、lished August 2009. Originallyapproved in 2003. Last previous edition approved in 2003 as F 2324 03.2Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, Uni

15、ted States.thermocouple wire with stainless steel sheath and ceramicinsulation is the recommended choice for measuring the waterline temperatures. The thermocouple probe can be fed througha compression fitting so as to submerse exposed junction in thewater lines.6.3 Carboy, or equivalent container,

16、for measuring forweight of the water during the flow rate test. A 5-gal (19-L)carboy water bottle has been found to be suitable (the carboyis the standard water bottle that is used for water coolers).NOTE 1The 5-gal (19-L) carboy container is the preferred container.With a narrow opening, the carboy

17、 captures all the water during the test athigher water pressure which can result in excess splashing.6.4 Hot Water Temperature Control Valve, to maintain andlimit mixed hot water to the spray valve during testing. It shallhave a double throttling design to control both the hot and coldwater supply t

18、o the mixed outlet. The flow characteristics of thevalve shall have a resolution temperature control of 64F(62C) combined with low pressure drop check valves in boththe hot and cold water inlets to protect against cross flow.6.5 Measuring Spoons, used to portion out one level table-spoon of tomato s

19、auce on each plate for the cleanability test.6.6 Pressure Gage, for measuring pressure of water to thespray valve. The gage shall have a resolution of 0.5 psig (3.4kPa) and a maximum uncertainty of 1 % of the measured value.6.7 Spring-Style Pre-Rinse Unit, Deck-Mounted, with a36-in. (915-mm) flex ho

20、se which will have the testing samplespray valve attach at the end of the flex hose. See Fig. 1.6.8 Stopwatch, with a 0.1-s resolution.6.9 Temperature Sensor, for measuring water temperature inthe range from 50 to 200F (10 to 93C), with a resolution of0.5F (0.3C) and an uncertainty of 61F (0.5C).7.

21、Reagents and Materials7.1 Tomato Paste, shall be 100 % pure and shall have amoisture content of 70 6 2.5 %. Stabilize paste at roomtemperature (75 6 5F (24 6 3C).7.2 Gravimetric moisture analysis shall be performed asfollows: To determine moisture content, place a 1-lb sample ofthe test food on a dr

22、y, aluminum sheet pan and place the pan ina convection drying oven at a temperature of 220 6 5F for aperiod of 24 h. Weigh the sample before it is placed in the ovenand after it is removed and determine the percent moisturecontent based on the percent weight loss of the sample. Thesample must be spr

23、ead evenly over the surface of the sheet panin order for all of the moisture to evaporate during drying andit is permissible to spread the sample on top of baking paper inorder to protect the sheet pan and simplify cleanup.7.3 Tomato Sauce, shall be comprised of tomato paste andwater. Mix 6 oz (175

24、mL) tomato paste (see 7.1) with 10 oz(295 mL) of 75 6 5F (24 6 3C) water to form the tomatosauce. Stir until mixture becomes consistent.NOTE 2Testing at the Food Service Technology Center has found thata generic store brand such as “Safewayt” brand or “Albertsonst” brandtomato paste is the preferred

25、 test product. National brands tend to haveexcess tomato skins in the tomato paste, which makes repeatabilitydifficult. Shown in Fig. 2 are the two types of tomato paste. The “generic”store brand is on the left, and the “national” brand on the right. The darkspots in the photo on the right (national

26、s brand) are the tomato skin flecks,which are more difficult to remove.7.4 Plates, shall be 9-in. (229-mm), white ceramic glazed,with an inside flat diameter of 7-in. (178-mm), weighing anaverage of 1.3 6 0.05 lb (590 6 23 g) each. Sixty plates arerequired.7.5 Dishracks, to hold the plates with the

27、dried tomato saucefor the cleanability test and in the preparation of the plates todry the tomato sauce so that the plates can be dried vertically,or acceptable equivalent. Four Metro Mdl P2MO, 20 by 20-in.(508 by 508-mm), peg-type, commercial dishracks, eachweighing 4.6 6 0.1 lb (2.09 6 0.04 kg).38

28、. Sampling8.1 Prerinse Spray ValveA representative productionmodel shall be selected for performance testing.9. Preparation of Apparatus9.1 Attach the spray valve to a 36-in., spring-style (flextubing) prerinse unit in accordance with the manufacturersinstructions. The minimum flow rate of the flex

29、tubing, with nospray valve connected, shall be 7 gpm (26 L/min) at a pressureof 60 6 2 psi (2.9 6 0.5 kPa).NOTE 3Specifying a minimum flow rate for the flex tubing ensuresthat the prerinse spray nozzle is performing to the manufacturersspecifications and prevents the flex tubing from dictating the f

30、low rate ofthe prerinse valve.9.2 Insulate the entire length of the water pipe from themixing valve to the inlet of the flex tubing with one-half inchfoam insulation. The insulation material shall have a thermalresistance (R) value of not less than 4F 3 ft23 h/Btu (0.7K3 m2/W).9.3 Connect the mixing

31、 valve to the municipal water supplyand set the mixing valve to maintain an outlet water tempera-ture of 120 6 4F (49 6 2C). The mixing valve shall belocated within six feet of the inlet of the flex tubing.9.4 Install a water line pressure regulator down stream ofthe mixing valve. Install a pressure

32、 gage at the base of the flextubing. Adjust the pressure regulator so that the water linepressure to the prerinse valve can be maintained at 60 6 2 psi3Inter-Americant mdl #132 is within the specified weight range and isinexpensive.FIG. 1 Illustration of Spring-Style, Deck-Mounted Prerinse UnitF 232

33、4 03 (2009)2(2.9 6 0.5 kPa) when the water is flowing to the spray valve,as the lever is fully pressed.9.5 Install a temperature sensor in the water line downstream from the mixing valve. The sensors should be installedwith the probe immersed in the water. See Fig. 3 for aschematic of the setup for

34、the water supply, mixing valve,pressure regulator, and gage that are used for testing the sprayvalves.NOTE 4Install the thermocouple probes described in 9.5 into wateroutlets for the prerinse. The thermocouple probe must be installed so thatthe thermocouple probe is immersed in the incoming water. A

35、 compres-sion fitting should be first installed into the plumbing inlets. A junctionfitting may need to be installed in the plumbing line that would becompatible with the compression fitting.10. Procedure10.1 General:10.1.1 The following shall be obtained and recorded foreach run of every test:10.1.

36、1.1 Water temperature,10.1.1.2 Water pressure,10.1.1.3 Time, and10.1.1.4 Water flow rate.10.2 Prerinse Spray Valve Flow Rate Test:10.2.1 This procedure is comprised of a minimum of threeseparate test runs at the specified water temperature andpressure. The reported values of the flow rate test shall

37、 be theaverage of the three test runs.10.2.2 Ensure water is supplied at 60 6 2 psi (2.9 6 0.5kPa) and 120 6 4F (49 6 2C).10.2.3 Weigh and record the weight of the carboy prior totesting (or equivalent 5-gal (19-L) container).FIG. 2 Generic Brand on the Left and the National Brand on the RightFIG. 3

38、 Schematic of Water Lines and Testing SetupF 2324 03 (2009)310.2.4 Hold the spray valve over the opening of the carboycontainer. Squeeze the spray valve handle to allow maximumflow and begin recording the time elapsed. At the end of oneminute, record the weight of the water and container andsubtract

39、 the weight of the container.10.2.5 Repeat 10.2.2-10.2.4 for the remaining test runs.10.3 Preparation of the Plates for the Cleanability Test:10.3.1 Prepare 60 plates with one leveled tablespoon oftomato sauce on each plate.10.3.2 The plates are to be dry and stabilized at a roomtemperature of 75 6

40、5F (24 6 3C) before the tomato sauceis portioned onto the plate.10.3.3 Apply one level tablespoon (15 mL) of tomato sauceas described in 7.3 to a plate, and evenly distribute the tomatosauce around the plate by shaking and turning the plate. Portionout the tomato sauce one plate at a time. Make sure

41、 that thetomato sauce is not distributed onto the rim/lip of the plate. Inaddition, do not use a spoon or other utensil to spread thetomato sauce, as this will leave ridges in the sauce on the plate,altering test times. Using a utensil will also pickup some of thesauce and make the amount of sauce o

42、n each plate different.See Fig. 4 for an illustration of the preparation of the plates.10.3.4 Place the plates with the tomato sauce in a dish rackto let the tomato sauce dry on the plates at room temperature(75 6 5F (24 6 3C). See Fig. 5.NOTE 5This can be accomplished by storing the dish loads in a

43、 roomwith an ambient temperature of 75 6 5F (24 6 3C). Avoid anycircumstances that would result in some dishes being at different tempera-tures from others, such as being stored in the air path of an HVAC supplyregister.10.3.5 Repeat 10.3.2-10.3.4 until all 20 plates are prepared.Allow plates to dry

44、 for 24 h before testing.10.4 Cleanability Performance Test:10.4.1 This procedure shall be performed at the specifiedwater temperature and pressure. The reported values of thecleanability procedure shall be the average of the sixty platesmeasured in seconds per plate (s/plate).NOTE 6The test can be

45、divided into 3 groups of 20-plate racks if sixtyplates are not available.10.4.2 Ensure that the water supply is at 60 6 2 psi (2.9 60.5 kPa) and 120 6 4F (49 6 2C) with the nozzle operatingat maximum flow.10.4.3 Place an empty dishrack under the prerinse valve inthe sink.10.4.4 Place a single plate

46、with dried tomato sauce uprightin the dishrack. The plate is to be placed in the dishrack at adistance from the tip of the spray valves to the top of the plateof 11 6 1 in. (279 6 25 mm) and 14 6 1 in. (356 6 25 mm)from the bottom of the plate. Mark the location of the plate inthe dishrack, as this

47、will be where all the testing plates will beplaced. Fig. 6 shows a drawing plate in the dishrack with thecleaning distances.10.4.5 Begin spraying the plate as time is recorded on thestopwatch. The plate is to be sprayed in a side to side motionfrom the top to the bottom of the plate. Repeat this spr

48、aypattern until all the tomato sauce has been rinsed from theplate. Record the amount of time required to clear the plate.Fig. 7 demonstrates a cleanability test.10.4.6 Repeat 10.4.5 for the 59 remaining test plates.11. Calculation and Report11.1 Test Prerinse Spray ValveSummarize the physicaland op

49、erating characteristic of the prerinse spray valve.11.2 Apparatus and ProcedureConfirm that the testingapparatus conformed to all of the specifications in Section 9.Describe any deviations from those specifications.11.3 Flow Rate Test:11.3.1 Calculate and report the nozzle flow rate based on:Qnozzle5Wwater8.337lbgalS1.000kgLD(1)where:Qnozzle= nozzle flow rate, gpm (L/min), andWwater= weight of the water collected in 1 min, lb (kg).11.3.2 Report the water temperature and water line pressure.FIG. 4 Plate PreparationFIG. 5 A