ASTM F2380-2018 Standard Test Method for Performance of Conveyor Toasters《输送机烤面包机性能的标准试验方法》.pdf

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1、Designation: F2380 04 (Reapproved 2016)F2380 18 An American National StandardStandard Test Method forPerformance of Conveyor Toasters1This standard is issued under the fixed designation F2380; the number immediately following the designation indicates the year oforiginal adoption or, in the case of

2、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 evaluates the energy consumption and cooking performance of conveyor toasters i

3、ncluding radiant andcontact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energyconsumption.1.2 This test method is applicable to gas and electric conveyor toasters.1.3 The conveyor toaster can be evaluated with respect to the following (

4、where applicable):1.3.1 Energy input rate and preheat temperature profile (10.2),1.3.2 Preheat energy consumption and time (10.3),1.3.3 Idle energy rate (10.4),1.3.4 Pilot energy rate (if applicable, 10.5),1.3.5 Cooking energy rate (10.8), and1.3.6 Production capacity (10.8).1.4 The values stated in

5、 inch-pound units are to be regarded as standard. The SI units given in parentheses are for informationonly.1.5 This test method may involve hazardous materials, operations, and equipment. This standard does not purport to addressall of the safety concerns, if any, associated with its use. It is the

6、 responsibility of the user of this standard to establish appropriatesafety safety, health, and healthenvironmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles

7、on standardizationestablished in the Decision on Principles for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Valu

8、e, Compressibility Factor, and Relative Density of Gaseous Fuels2.2 ASHRAE Document:ASHRAE Guideline 2 (RA90) Engineering Analysis of Experimental Data32.3 UL Document:UL 1026 Electric Household Cooking and Food Service Appliances43. Terminology3.1 Definitions:3.1.1 contact toaster, ntoaster that co

9、oks product primarily by conduction via contact with a heated surface.3.1.2 conveyor toaster, nan appliance for caramelizing bread products that carries the bread product on a belt or chain intoand through a heated chamber. The chamber may be heated by gas or electric forced convection, radiants, or

10、 quartz tubes. Top andbottom heat may be independently controlled.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 Oct. 1, 2016March 1, 2018

11、. Published November 2016April 2018. Originally approved in 2004. Last previous edition approved in 20102016as F2380 04 (2010).(2016). DOI: 10.1520/F2380-04R16.10.1520/F2380-18.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. Fo

12、r Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,http:/www.ashrae.org.4 Available f

13、rom Underwriters Laboratories (UL), 333 Pfingsten Rd., Northbrook, IL 60062-2096, http:/.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

14、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 Harbor Drive, PO Box C700, West Co

15、nshohocken, PA 19428-2959. United States13.1.3 cooking energy rate, naverage rate of energy consumption (Btu/h or kW) during the production capacity tests.3.1.4 energy input rate, npeak rate at which a conveyor toaster consumes energy (Btu/h or kW).3.1.5 idle energy rate, nthe conveyor toasters rate

16、 of energy consumption (kW or Btu/h), when empty, required to maintainits cavity temperature at the predetermined temperature set point.3.1.5 toaster cavity, nthat portion of the conveyor toaster in which bread products are heated or toasted.3.1.6 pilot energy rate, nrate of energy consumption (Btu/

17、h) by a conveyor toasters continuous pilot (if applicable).3.1.7 preheat energy, namount of energy consumed (Btu or kWh), by the conveyor toaster while preheating its cavity fromambient temperature to the determined steady state temperature.3.1.8 preheat time, ntime (min) required for the conveyor t

18、oaster cavity to preheat from ambient temperature to the specifiedset point.3.1.9 production capacity, nmaximum rate (slices/h) at which a conveyor toaster can bring the specified bread product to aspecified “toasted” condition.3.1.10 production rate, nrate (slices/h) at which a conveyor toaster bri

19、ngs the specified food product to a specified “toasted”condition. This does not necessarily refer to maximum rate. Production rate varies with the amount of food being toasted.3.1.11 radiant toaster, ntoaster that cooks product primarily by radiation.3.1.12 toaster cavity, nthat portion of the conve

20、yor toaster in which bread products are heated or toasted.3.1.13 uncertainty, nmeasure of systematic and precision errors in specified instrumentation or measure of repeatability of areported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that the conveyor toaste

21、r is operating within 5 % of the nameplate energy inputrate. For gas conveyor toaster, the pilot energy rate and the fan and control energy rates are also determined.4.2 Preheat energy and time are determined.4.3 Idle energy rate is determined.4.4 Production rate is determined using sliced bread as

22、a food product.5. Significance and Use5.1 The energy input rate test is used to confirm that the conveyor toaster is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly theconveyor toaster can

23、 be ready for operation.5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. In addition,a power saving mode (if applicable) will demonstrate energy savings during idle periods.5.4 Production capacity information can help an end user to be

24、tter understand the production capabilities of a conveyor toasteras it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If productioninformation is desired using a food product other than the specified test food, the test method coul

25、d be adapted and applied.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to 20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured natural gas volume tostandard conditions.

26、 It shall have a resolution of 0.2 in. Hg and an uncertainty of 0.2 in. Hg.6.3 Gas Meter, for measuring the gas consumption of a conveyor toaster, shall be a positive displacement type with a resolutionof at least 0.010.1 ft3 and a maximum uncertainty no greater than 1 % of the measured value for an

27、y demand greater than 2.2 ft3/h.If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.010.1 ft3 and amaximum uncertainty no greater than 2 % of the measured value.6.4 Pressure Gage, for monitoring natural gas pressure. It shall have a range

28、 of zero to 10 in. water, a resolution of 0.5 in. water,and a maximum uncertainty of 1 %3 % of the measured value.6.5 Stop Watch, with a 1-s resolution.6.6 Temperature Sensor, for measuring natural gas temperature in the range of 50 to 100F with an uncertainty of 61F.6.7 Thermocouple, high temperatu

29、re glass insulated, 24 gage, type K thermocouple wire, connected at the exposed ends bytightly twisting or soldering the two wires together.F2380 1826.8 Watt-Hour Meter, for measuring the electrical energy consumption of a conveyor toaster, shall have a resolution of at least10 Wh and a maximum unce

30、rtainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of at least 10 Wh and a maximum uncertainty no greater than 10 %.7. Reagents and Materials7.1 Bread for Toasting,Toasting shall be a generic grocery

31、 store brand, 1.5 6 0.1 lb white loaf with a crown, consisting of 20slices (not including the ends) measuring approximately 4.5 by 4.5 by 0.5 in. per slice. Each slice must weigh 0.065 6 0.01 lb.The bread shall be stored at room temperature 75 6 5F.7.2 Buns for Toasting shall be 5 in. in diameter co

32、nsisting of a crown and a heel without sesame seeds and weigh 0.125 6 0.02lb for both crown and heel. Toasters that have the capability for toasting clubs (center piece of the bun) shall be toasted with athree-piece bun consisting of a crown, club and a heel and weigh 0.16 6 0.02 lb for all three pi

33、eces. The buns shall be stored atroom temperature 75 6 5F.NOTE 1The bread is not to have any type of topping such as a butter top, flour top, or any seed/nut topping. Sandwich type bread is not to be usedbecause it does not have a crown. In addition, loaves of bread that only have 19 slices (not inc

34、luding the heals) typically have too high of individual sliceweight. The 1.5 lb of generic store brand white bread that has 20 slices (not including the heals) more often than not consists of individual slices thatweigh approximately 0.065 lb which is specified for this test method.8. Sampling and T

35、est Units8.1 Conveyor ToasterSelect a representative production model for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturers instructions. The associated heating or cooling system shall be capableof maintaining an ambient temperature of 7565F (246

36、3C) within the testing environment when the exhaust ventilation systemis operating.NOTE 2The ambient temperature requirements are designed to simulate real world kitchen temperatures and are meant to provide a reasonableguideline for the temperature requirements during testing. If a facility is not

37、able to maintain the required temperatures, then it is reasonable to expectthat the application of the procedure may deviate from the specified requirements (if it cannot be avoided) as long as those deviations are noted on theResults Reporting Sheets.9.2 Connect the conveyor toaster to a calibrated

38、 energy test meter. For gas installations, install a pressure regulator downstreamfrom the meter to maintain a constant pressure of gas for all tests. Install instrumentation to record both the pressure andtemperature of the gas supplied to the conveyor toaster and the barometric pressure during eac

39、h test so that the measured gas flowcan be corrected to standard conditions. For electric installations, a voltage regulator may be required during tests if the voltagesupply is not within 62.5 % of the manufacturers nameplate voltage.9.3 For an electric conveyor toaster, confirm (while the conveyor

40、 toaster elements are energized) that the supply voltage iswithin 62.5 % of the operating voltage specified by the manufacturer. Record the test voltage for each test.NOTE 3It is the intent of the testing procedure herein to evaluate the performance of a conveyor toaster at its rated gas pressure or

41、 electric voltage.If an electric unit is rated dual voltage (that is, designed to operate at either 240 or 480 V with no change in components), the voltage selected by themanufacturer or tester, or both, shall be reported. If a conveyor toaster is designed to operate at two voltages without a change

42、 in the resistance of theheating elements, the performance of the unit (for example, preheat time) may differ at the two voltages.9.4 For a gas conveyor toaster, adjust (during maximum energy input) the gas supply pressure downstream from the appliancespressure regulator to within 62.5 % of the oper

43、ating manifold pressure specified by the manufacturer. Make adjustments to theappliance following the manufacturers recommendations for optimizing combustion.10. Procedure10.1 General:10.1.1 For gas appliances, record the following for each test run:10.1.1.1 Higher heating value,10.1.1.2 Standard ga

44、s pressure and temperature used to correct measured gas volume to standard conditions,10.1.1.3 Measured gas temperature,10.1.1.4 Measured gas pressure,10.1.1.5 Barometric pressure,10.1.1.6 Energy input rate during or immediately prior to test (for example, during the preheat for that days testing),

45、and10.1.1.7 Ambient temperature.NOTE 4Using a calorimeter or gas chromatograph in accordance with accepted laboratory procedures is the preferred method for determining thehigher heating value of gas supplied to the conveyor toaster under test. It is recommended that all testing be performed with ga

46、s having a higher heatingvalue of 1000 to 1075 Btu/ft3.10.1.2 For gas conveyor toasters, add electric energy consumption to gas energy for all tests, with the exception of the energyinput rate test (see 10.3).10.1.3 For electric conveyor toasters, record the following for each test run:F2380 18310.1

47、.3.1 Voltage while elements are energized,10.1.3.2 Energy input rate during or immediately prior to test (for example, during the preheat for that days testing), and10.1.3.3 Ambient temperature.10.1.4 For each test run, confirm that the peak input rate is within 65 % of the rated nameplate input. If

48、 the difference is greaterthan 5 %, terminate testing and contact the manufacturer. The manufacturer may make appropriate changes or adjustments to theconveyor toaster.10.2 Energy Input Rate and Preheat Temperature Profile:10.2.1 Install For radiant toasters, install a thermocouple 14 in. above the

49、conveyor, at the center of the toaster cavity (side toside and front to back).NOTE 5When placing the thermocouple wire in the toaster cavity above the conveyor belt, it is highly suggested to feed the thermocouple wire infrom the front of the unit, in the same direction as the belt travels. This will prevent the toast from fouling the thermocouple wire, which could get tangledin the conveyor belt. In addition, having the thermocouple wire visible will serve as a reminder as not to place the bread over the thermocouple whenloading th