ASTM F2795-2015 Standard Test Method for Performance of Self-Contained Soft Serve and Shake Freezers《独立软饮和奶昔冰柜性能的标准试验方法》.pdf

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1、Designation: F2795 15 An American National StandardStandard Test Method forPerformance of Self-Contained Soft Serve and ShakeFreezers1This standard is issued under the fixed designation F2795; 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 andperformance of soft serve ice cream and sha

3、ke freezers. Thefood service operator can use this test to evaluate and select anappropriate soft serve or shake freezer and understand itsenergy consumption and production capabilities.1.2 This test method applies to the following types of softserve and shake freezers: (any of which may or may not

4、havea reservoir for liquid mix). 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 freezers will be tested for thefol

5、lowing (where applicable):1.3.1 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 consumpt

6、ion (if applicable).1.4 The 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 co

7、ncerns, 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 Documents2.1 ASTM Standards:2F1604 Specification for Freezers, Ice

8、 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 freezers2.4 ASHRAE Guideline:5ASHRAE Guideline 2 - 2005 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1 air cooled, na f

9、reezer which uses air passing over amain condenser in the freezer cylinder refrigeration system.3.1.2 combination, na freezer employing two main com-pressors and two main condensers with one or two condenserfan motors and two separate freezer doors (that is, one for softserve and another for shake),

10、 designed to dispense shake andsoft serve product in the same footprint.3.1.3 freeze-down energy, namount of energy consumed(kWh) by the soft serve or shake freezer while cooling theproduct to a servable temperature.3.1.4 freeze-down time, ntime required for the soft serveor shake freezer while cool

11、ing the product to a servabletemperature.3.1.5 heat treatcool 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.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the

12、direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1, 2015. Published April 2015. Originallyapproved in 2011. Last previous edition approved in 2011 as F2795 11. DOI:10.1520/F2795-15.2For referenced ASTM standards, visit the ASTM website, w

13、ww.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 U.S. Government Printing Office Superintendent of Documents,732 N. Capitol St., NW, Mail Stop: SDE, Wa

14、shington, DC 20401, http:/www.access.gpo.gov.4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.5Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, N

15、E, Atlanta, GA30329, http:/www.ashrae.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.6 heat treatheat phase, nportion of the heat treatcycle which involves elevating product temperature from41F (5C) to 150F (66C) within a per

16、iod of 90 min.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

17、for at least 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 assugar, and possible other ingredients. (21 CFR 135.110)3.1.10 idle e

18、nergy rate, nthe rate of energy consumed(kWh) by the soft serve or shake freezer while holding ormaintaining the product in a ready-to-serve state withoutdispensing product.3.1.11 interval, nlength of time for one operator to draw aportion of product from a soft serve or shake freezer.3.1.12 mix, na

19、 fluid that 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 2 Weight of frozen product!Weight of frozen produc

20、t(1)3.1.14 product, 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 made frommilk, ice cream, and flavorings or sweeteners such as fruitsyrup or chocolate sauce.3.1.16 single spout freezer, nfreezer employ

21、ing a singlespout with a single spout freezer door and dispense cylinder.3.1.17 spout adaptor, na device which is attached to thefreezer door spout to assist in the filling of sampling container.3.1.18 standby idle energy, nthe rate of energy consumed(kWh) by the soft serve or shake freezer while ho

22、lding ormaintaining the product 41F (5C) without dispensingproduct. Also referred to as night mode in NSF/ANSI 6.3.1.19 test method, na definitive procedure for theidentification, measurement, and evaluation of one or morequalities, characteristics, or properties of a material, product,system, or se

23、rvice that produces test results.3.1.20 twin single spout freezer, na freezer employingeither of the above configurations (Twin Twist freezer “A” or“B”) but with two single spout doors which can only dispensefrom one Freezer Cylinder.3.1.21 twin twist freezer “A”, na freezer using two maincompressor

24、s and two main condensers with one or twocondenser fan motors and a freezer door (3 spout) which thecenter spout draws from both freezer cylinders.3.1.22 twin twist freezer “B”, na freezer with single maincompressor, single main condenser fan motor, with a freezerdoor (3 spout) which the center spou

25、t draws product from bothfreezer cylinders.3.1.23 uncertainty, na measure of systematic and preci-sion errors in specified instrumentation or measure of repeat-ability of a recorded test result.3.1.24 water cooled, na freezer which uses water passingthrough a twin tube condenser in the freezer cylin

26、der refrig-eration system.4. Summary of Test Method4.1 This test method is designed to address freezers whichhave self-contained refrigeration 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

27、 the soft serveor shake freezer is operating below maximum nameplate powerrating.4.3 The mix storage and freezing cylinder are loaded with36 6 2F (2.2 6 1C) mix. The time and energy required tofreeze down the product to an acceptable serving condition ismonitored (as defined in 10.2.2).4.4 Minimum D

28、ispensing Interval Determination (as de-fined in 10.4).4.5 Heavy-Use Power Rating, Energy Consumption andProduction Capacity Test (as defined in 10.5).4.6 Impact Draw Test (as defined in 10.6).4.7 Ready-to-Serve Idle Test (as defined in 10.7).4.8 Standby (Night Mode) Idle Test (as defined in 10.8).4

29、.9 Heat Treat Cycle Energy Consumption Test (if appli-cable) (as defined in 10.9).5. Significance and Use5.1 The freeze-down energy consumption and duration canbe used to determine time and energy required for a freezer tobe ready to serve when loaded with mix.5.2 The minimum dispensing interval det

30、ermination is usedto determine the rate at which the product will be dispensedduring the Heavy-Use Energy Consumption and ProductionCapacity Test (10.5). Measuring overrun during this test iscritical to determining production capacity rating in gallons perhour.5.3 Heavy-use energy consumption can be

31、 used by anoperator to determine energy consumption during peak usagewhen selecting a soft-serve freezer. Measuring overrun duringthis test is critical to determining production capacity rating ingallons per hour.5.4 Production capacity can be used by an operator inselecting a soft-serve or shake fr

32、eezer that meets their produc-tion requirements. Measuring overrun during this test is criticalto determining production capacity rating in gallons per hour.F2795 1525.5 Impact draw is used to determine the peak rate at whichservable quality product (as defined in 10.2.2) can be dispensedfrom a soft

33、-serve or shake freezer.5.6 Idle energy rate is a precise indicator of a soft serve orshake freezers energy performance under a stabilized ready-to-serve operating condition. This information enables the foodservice operator to consider energy performance when select-ing soft-serve or shake equipmen

34、t.5.7 Stand-by (night mode) energy rate is a precise indicatorof a soft-serve or shake freezers energy performance under asimulated overnight operating condition. This informationenables the food service operator to consider energy perfor-mance when selecting soft-serve or shake equipment, if appli-

35、cable.5.8 Heat Treat cycle energy consumption is a preciseindicator of a soft serve or shake freezers energy performancewhen operated in a heat treatment cycle. This information canbe used by an operator to consider the energy requirement ofusing a heat treat cycle, if applicable.6. Apparatus6.1 Ana

36、lytical 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 standard typeT thermocouples capable of immersion with a range

37、of 0 to212F (17.7 to 100C) and an accuracy of 61F (60.6C).Thermocouples should be calibrated per ISO 17025 for theappropriate temperature range (19F (2.2C) for soft serve,26F (3.3C) for shake).6.4 Watt-Hour Meter, for measuring the electrical energyconsumption, shall have a resolution of at least 10

38、 Wh and amaximum uncertainty no greater than 1.5 % of the measuredvalue 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

39、and filling container during the test which is made from anAcetal (POM) material and has a ID surface finish of 32 . Usethe appropriate length to properly fill containers from thebottom. A thermocouple should be installed in the geometriccenter of the spout adapter to measure dispensing temperaturei

40、f a data acquisition system is used. See Fig. 1.6.6 Small Container, a small container shall be a cup designand shall be 8 6 1.0 fl. oz (237 6 15 mL) in capacity, withrigid sides. Thirty (30) cups will be required for tests which arelisted in this standard.6.7 Medium Container, a medium container sh

41、all be a cupdesign and shall be 16 6 1.0 fl. 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 1.0 fl. oz (946 6 15 mL) in capacity, withrigid sides

42、. Thirty (30) cups will be required for tests which arelisted in this standard.6.9 Container volume should be measured by fully fillingthe container with room temperature water and measuring itsweight excluding the container. Water density of 8.338 lb/galshould be used for 60F water (1000 kg/m3 10C)

43、 or 8.329lb/gal for 70F (998 kg/m3 20C) water. Exact cup volumeshould be recorded in fl. oz based on a conversion of 128 fl. ozper gallon (1 m3= 1 000 000 mL).NOTE 1Container volume is usually labeled to hold that amount ofvolume without spilling; actual container volume filled to the rim will begre

44、ater than the label.FIG. 1 Sample Spout Adapter SpecificationF2795 1537. 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 36 6 2F (2.2

45、6 1C) prior to all tests.7.2 Small Container, for testing soft serve freezers with lessthan 10 gal/h (37.8 L/h) capacity.7.3 Medium Container, for testing soft serve freezers withgreater than 10 gal/h (37.8 L/h) capacity and shake freezersrated 20 gal/h (75.7 L/h).7.4 Large Container, for impact tes

46、ting of shake freezersrated more than 20 gal/h (75.7 L/h).8. Sampling, Test Units8.1 Soft Serve or Shake FreezerSelect a representativeproduction model for performance testing.9. Preparation of Apparatus9.1 Install the soft serve or shake freezer so that there is 1 ft(30.48 cm) clearance maintained

47、between a back wall and theback vertical plane of the soft serve or shake freezer. Both sidesof the soft serve or shake freezer shall be a minimum of 1 ft(30.48 cm) from any side wall, side partition, or otheroperating soft serve freezer and a minimum of 3 ft (91.44 cm)clearance between the front ve

48、rtical plane of the soft serve orshake freezer and any wall or side partition. (See Fig. 2.) Wallscan be portable or suspended from ceiling. If manufacturersinstructions require additional clearance between soft serve orshake freezer and walls, then use manufacturers clearancerecommendations in plac

49、e of clearances listed above. Recordappliance placement relative to test room walls in resultsrecording section. The associated heating or cooling systemshall be capable of maintaining an ambient temperature of 756 3F (24 6 2C) during energy tests within the testingenvironment. Machine ambient temperature is measured 6 in.(15 cm) from air intake side of freezer, in line with the centerof the condenser. Freezer to be installed in the temperaturecontrolled room. Tests can start once all thermocou