ASTM F2795-2011 Standard Test Method for Performance of Self-Contained Soft Serve and Shake Machines《自足软雪糕和奶昔机性能的标准试验方法》.pdf

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1、Designation: F2795 11Standard Test Method forPerformance of Self-Contained Soft Serve and ShakeMachines1This standard is issued under the fixed designation F2795; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last rev

2、ision. 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 andperformance of soft serve ice cream and shake machines. Thefood service o

3、perator can use this test to evaluate and select anappropriate soft serve or shake machine and understand itsenergy consumption and production capabilities.1.2 This test method applies to the following types of softserve and shake machines: (any of which may or may not havea reservoir for liquid mix

4、). Included in these test methods areconventional and heat-treatment freezers. The unit may includeseparate refrigeration systems for the frozen product and freshmix and may be either air-cooled or water-cooled.1.3 The soft serve/shake machines will be tested for thefollowing (where applicable):1.3.

5、1 Maximum power input, or maximum current draw,1.3.2 Initial freeze-down energy consumption and duration,1.3.3 Heavy-use energy consumption,1.3.4 Production capacity,1.3.5 Overrun,1.3.6 Impact performance,1.3.7 Idle energy rate, and1.3.8 Heat treat cycle energy consumption (if applicable).1.4 This s

6、tandard does not purport to address all of thesafety concerns, if any, associated 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.

7、1 ASTM Standards:2F1604 Specification for Freezers, Ice Cream, Soft Serve,Shake2.2 Code of Federal Regulations:321 CFR 135.110 Ice cream and frozen custard2.3 NSF/ANSI Standard:4NSF/ANSI 6 Dispensing freezers3. Terminology3.1 Definitions:3.1.1 air cooled unit, na unit which uses air passing overa ma

8、in condenser in the freezer cylinder refrigeration system.3.1.2 combination unit, na unit employing two maincompressors and two main condensers with one or twocondenser fan motors and two separate freezer doors (that is,one for soft serve and another for shake), designed to dispenseshake and soft se

9、rve product in the same footprint.3.1.3 freeze-down energy, namount of energy consumed(kWh) by the soft serve machine while cooling the product toa servable temperature.3.1.4 freeze-down time, ntime required for the soft servemachine while cooling the product to a servable temperature.3.1.5 heat tre

10、atcool phase, nportion of the heat treatcycle which involves cooling the product from 150F(65C) to 41F (5C) within a period of 120 min or less.3.1.6 heat treatheat phase, nportion of the heat treatcycle which involves elevating product temperature from41F (5C) to 150F (66C) within a period of 90 min

11、.3.1.7 heat treathold phase, nportion of the heat treatcycle which involves holding the product above a 150F(66C) for a period of at least 30 min.3.1.8 heat-treatment freezers, nas defined in SpecificationF1604, operate as conventional freezers and heat all product to150F (66C) minimum for at least

12、30 min daily to destroyundesirable microorganisms.3.1.9 ice cream or ice-cream (originally, iced cream), nafrozen dessert made from dairy products, such as milk andcream, combined with flavorings and sweeteners, such as1This test method is under the jurisdiction of ASTM Committee F26 on FoodService

13、Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Dec. 1, 2011. Published November 2012. DOI:10.1520/F2795-11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceas

14、tm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from U.S. Government Printing Office Superintendent of Documents,732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http:/www.access.gpo.gov.4Available f

15、rom American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.sugar, and possible other ingredients. (21 CFR 135.110)3.1.10 idle ene

16、rgy rate, nthe rate of energy consumed(kWh) by the soft serve or shake machine while holding ormaintaining the product in a ready-to-serve state withoutdispensing product.3.1.11 interval, nlength of time for one operator to drawa portion of product from a soft serve machine.3.1.12 mix, na fluid that

17、 contains 4 to 6 % butterfat and isa vanilla flavor.3.1.13 overrun, nthe increase in volume due to incorpo-ration of air while freezing soft serve and shake products underagitation, calculated by this formula:Overrun 5Weight of liquid mix Weight of frozen product!Weight of frozen product(1)3.1.14 pr

18、oduct, nmix that is frozen under agitation tospecific temperature without syrup that is ready to serve.3.1.15 shake, na sweet, cold beverage which is madefrom milk, ice cream, and flavorings or sweeteners such as fruitsyrup or chocolate sauce.3.1.16 spout adaptor, na device which is attached to thef

19、reezer door spout to assist in the filling of sampling container.3.1.17 standby idle energy, nthe rate of energy consumed(kWh) by the soft serve machine while holding or maintainingthe product 41F (5C) without dispensing product. Alsoreferred to as night mode in NSF/ANSI 6.3.1.18 test method, na def

20、initive procedure for the iden-tification, measurement, and evaluation of one or more quali-ties, characteristics, or properties of a material, product,system, or service that produces test results.3.1.19 twin single spout freezer, na machine employingeither of the above configurations (Twin Twist m

21、achine “A” or“B”) but with two single spout doors which can only dispensefrom one Freezer Cylinder.3.1.20 twin twist freezer “A”, na machine using two maincompressors and two main condensers with one or twocondenser fan motors and a freezer door (3 spout) which thecenter spout draws from both freeze

22、r cylinders.3.1.21 twin twist freezer “B”, na machine with singlemain compressor, single main condenser fan motor, with afreezer door (3 spout) which the center spout draws productfrom both freezer cylinders.3.1.22 uncertainty, na measure of systematic and preci-sion errors in specified instrumentat

23、ion or measure of repeat-ability of a recorded test result.3.1.23 water cooled unit, na unit which uses waterpassing through a twin tube condenser in the freezer cylinderrefrigeration system.4. Summary of Test Method4.1 This test method is designed to address machines whichhave self contained refrig

24、eration system(s) for the main freez-ing cylinder(s) and may or may not contain a mix storagesystem as part of the unit.4.2 Power input is determined to confirm that the soft servemachine is operating below maximum nameplate power rating.4.3 The hopper and barrel are loaded with 35 6 1F (1.5 60.5C)

25、mix. The time and energy required to freeze down theproduct to an acceptable serving condition is monitored (asdefined in 10.2.2).4.4 Minimum Dispensing Interval Determination (as de-fined in 10.3).4.5 Heavy-Use Power Rating, Energy Consumption andProduction Capacity Test (as defined in 10.4).4.6 Im

26、pact Draw Test (as defined in 10.5).4.7 Ready-to-Serve Idle Test (as defined in 10.6).4.8 Standby (Night Mode) Idle Test (as defined in 10.7).4.9 Heat Treat Cycle Energy Consumption Test (if appli-cable) (as defined in 10.8).5. Significance and Use5.1 The freeze-down energy consumption and duration

27、canbe used to determine time and energy required for a machine tobe ready to serve when loaded with mix.5.2 The minimum dispensing interval determination is usedto determine the rate at which the product will be dispensedduring the Heavy-Use Energy Consumption and ProductionCapacity Test (10.4).5.3

28、Heavy-use energy consumption can be used by anoperator to determine energy consumption during peak usagewhen selecting a soft-serve machine.5.4 Production capacity can be used by an operator inselecting a soft-serve machine that meets their productionrequirements.5.5 Impact draw is used to determine

29、 the peak rate at whichservable quality product (as defined in 10.2.2) can be dispensedfrom a soft-serve machine.5.6 Idle energy rate is a precise indicator of a soft servemachines energy performance under a stabilized ready-to-serve operating condition. This information enables the foodservice oper

30、ator to consider energy performance when select-ing soft-serve equipment.5.7 Stand-by (night mode) energy rate is a precise indicatorof a soft-serve or shake machines energy performance under asimulated overnight operating condition. This informationenables the food service operator to consider ener

31、gy perfor-mance when selecting soft-serve or shake equipment.5.8 Heat Treat cycle energy consumption is a preciseindicator of a soft serve or shake machines energy perfor-mance when operated in a heat treatment cycle. This informa-tion can be used by an operator to consider the energyrequirement of

32、using a heat treat cycle, if applicable.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to25 lb (11.33 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Stop Watch, with at least 1-s resolution.6.3 Thermocouple Probe, calibrated industry stan

33、dard typeT or type K thermocouples capable of immersion with a rangeof 0 to 250F (17.7 to 121C) and an uncertainty of 61F(60.6C).6.4 Watt-Hour Meter, for measuring the electrical energyconsumption, shall have a resolution of at least 10 Wh and amaximum uncertainty no greater than 1.5 % of the measur

34、edF2795 112value for any demand greater than 100 W. For any demand lessthan 100 W, the meter shall have a resolution of at least 10 Whand a maximum uncertainty no greater than 10 %.6.5 Spout Adapter, to facilitate measuring product tempera-ture and filling container during the test which is made fro

35、m anAcetal (POM) material and has a ID surface finish of 32 .6.6 Small Container, a small container shall be a cup designand shall be 8 6 0.5 oz (237 6 15 mL) in capacity, with rigidsides. Thirty (30) cups will be required for tests which arelisted in this standard.6.7 Medium Container, a medium con

36、tainer shall be a cupdesign and shall be 16 6 0.5 oz (475 6 15 mL) in capacity,with rigid sides. Thirty (30) cups will be required for testswhich are listed in this standard.6.8 Large Container, a large container shall be a cup designand shall be 32 6 0.5 oz (946 6 15 mL) in capacity, with rigidside

37、s. Thirty (30) cups will be required for tests which arelisted in this standard.7. Reagents and Materials7.1 Soft Serve Mix, liquid mix shall consist of 4 to 6 %butterfat and have a vanilla flavor only. Mix can be storedeither in hermetically sealed bags or in cartons and shall berefrigerated to 35

38、6 1F (1.5 6 0.5C) prior to all tests.7.2 Small Container, for testing soft serve machines withless than 10 gal/h (37.8 L/h) capacity.7.3 Medium Container, for testing soft serve machines withgreater than 10 gal/h (37.8 L/h) capacity and shake machinesrated 20 gal/h (75.7 L/h).7.4 Large Container, fo

39、r impact testing of shake machinesrated more than 20 gal/h (75.7 L/h).8. Sampling, Test Units8.1 Soft Serve or Shake MachineSelect a representativeproduction model for performance testing.9. Preparation of Apparatus9.1 Install the soft serve or shake machine so that there is 6in. (15.24 cm) clearanc

40、e maintained between a back wall andthe back vertical plane of the soft serve machine. In addition,both sides of the soft serve machine shall be a minimum of 1ft (91.44 cm) from any side wall, side partition, or otheroperating soft serve machine and a minimum of 3 ft (9.144 cm)clearance between the

41、front vertical plane of the soft serve orshake machine and any wall or side partition. Walls can beportable or suspended from ceiling. If manufacturers instruc-tions require additional clearance between soft serve or shakemachine and walls, then use manufacturers clearance recom-mendations in place

42、of clearances listed above. Record appli-ance placement relative to test room walls in results recordingsection. The associated heating or cooling system shall becapable of maintaining an ambient temperature of 86 6 3F(30 6 2C) (per NSF/ANSI 6) during energy tests within thetesting environment. Mach

43、ine to be installed in the temperaturecontrolled room. Tests can start once all Thermocouple tem-peratures are within the temperature specified for the ambientconditions of the room.9.2 Connect the soft serve or shake machine to a Watt-Hourmeter. A voltage regulator may be required during tests if t

44、hevoltage supply is not within 62.5 % of the manufacturersnameplate voltage.9.3 Confirm (while the soft serve or shake machine com-pressor(s) is energized) that the supply voltage is within 62.5% of the operating voltage specified by the manufacturer.Record the test voltage for each test.NOTE 1The p

45、urpose of the testing procedure is to evaluate theperformance of a soft serve or shake machine at its rated electric voltage.If a soft serve or shake machine is rated dual voltage (that is, designed tooperate at either 208 or 240 V with no change in components), the voltageFIG. 1 Spout Adaptor Speci

46、ficationF2795 113selected by the manufacturer or tester, or both, shall be recorded. Theperformance of a dual voltage soft serve or shake machine may differ atthe two voltages.9.4 To facilitate monitoring product temperature duringtesting, locate a thermocouple probe in the center of thehopper(s), 1

47、 6 0.1 in. (25 6 2 mm) below the surface of themix (per NSF/ANSI 6). For all draw tests, locate an additionalthermocouple probe in the geometric center of the draw spoutadapter(s). For all non-draw tests, locate an additional thermo-couple probe in the product holding area of at least one of thedisp

48、enser heads (per NSF/ANSI 6).9.5 For water cooled soft serve or shake machines, thesupplied water for the main condensing system must be 70 65F (21 6 3C).10. Procedure10.1 General:10.1.1 The following shall be obtained and recorded foreach run of every test.10.1.1.1 Voltage.10.1.1.2 Average air temp

49、erature over the complete testperiod.10.1.1.3 Average relative humidity over the complete testperiod.10.1.1.4 Water consumed (where applicable for watercooled machines).10.1.1.5 Average incoming water temperature over the com-plete test period (where applicable for water cooled machines).10.1.1.6 Average exit water temperature over the completetest period (where applicable for water cooled machines).10.1.1.7 Temperature of mix.10.1.1.8 Temperature of dispensed product.10.1.1.9 Weight of frozen product in