ASTM F2990-2012 Standard Test Method for Commercial Coffee Brewers《商业咖啡啤酒的标准试验方法》.pdf

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1、Designation: F2990 12Standard Test Method forCommercial Coffee Brewers1This standard is issued under the fixed designation F2990; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses in

2、dicates 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 evaluation of the energyconsumption, brewing, and holding performance of commer-cial coffee brewing machines (here after referred t

3、o as coffeebrewers) used in commercial and institutional facilities. Theoperator can use this evaluation to select a coffee brewer andcharacterize its energy use and performance. This test methoddoes not cover residential coffee brewers, “urn” coffee brewers(Type III), or espresso machines.1.2 This

4、test method applies to single cup (Type I) and batch(Type II) coffee brewers. The coffee brewer will be tested forthe following (where applicable):1.2.1 Maximum energy input rate,1.2.2 Heavy use brewing energy consumption,1.2.3 Production capacity,1.2.4 “Ready-to-Brew” (Standby/Idle) energy rate, an

5、d1.2.5 “Energy Save Mode” (Low power) energy rate.1.3 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.1.4 This standard does not purport

6、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 Documents2.1 ASTM Standards:2F2988 S

7、pecification for Commercial Coffee Brewers2.2 ASHRAE Standard:ASHRAE Guideline 21986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1 coffee brewer, ncommercial appliances designed toheat water and brew coffee.NOTE 1Cold water is poured into a separate chamber (manu

8、ally orautomatically), which is then heated up to just below the boiling point, anddirected through the filter. This process is also called automatic drip-brew.3.2 Definitions of Terms Specific to This Standard:3.2.1 brew cycle, nthe total time required to dispense asingle cup (Type I) or batch (Typ

9、e II) of coffee, starting withthe initiation of a brew event by the user, and including thetime needed for the machine to recover to a “ready to brew”state.3.2.2 brew event, nthe sequence of brewing a single cup(Type I) or batch (Type II) of coffee, starting with initiation bythe user, and including

10、 the time for the remaining water to dripthrough the filter.3.2.3 brew energy, nenergy consumed by coffee brewerduring a brew cycle.3.2.4 warmer energy, nthe energy consumed by the platewarmer while maintaining the delivered brew volume atserving temperature.NOTE 2Warmers may not be an applicable fe

11、ature of single servingType I machines.3.2.5 ready-to-brew (standby/idle) energy, nenergy re-quired by the coffee brewer to maintain “ready to brew”conditions including energy required to keep the reservoir tankat the brew set temperature.3.2.6 energy save mode, nan optional low power mode(different

12、 from the ready-to-brew state) that is designed by themanufacturer to use less energy while the coffee brewer stillremains “on.”NOTE 3Energy Save Modes are typically specified by the manufac-turer and outlined in the user manual. Some examples may include anautomatic reduction of tank holding temper

13、ature (for example, 140) orburner temperature after a certain period of machine un-use. The manualturning off of accessories is not considered to be an Energy Save Modeunless specified by the manufacturer.3.2.7 production capacity, ncalculated maximum volumeof coffee that can potentially be brewed i

14、n one full hour andexpressed in gal/h (L/h).1This 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 Dec. 1, 2012. Published February 2013. DOI: 10.15

15、20/F2990-12.2For 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.Copyright ASTM International, 100 Barr Harbor Dri

16、ve, PO Box C700, West Conshohocken, PA 19428-2959. United States13.2.8 brew volume, nthe substantive beverage portiondelivered during a single brew event, and specified in fluidounces or gallons (millilitres or litres).3.2.9 serving temperature, nthe temperature of the bever-age delivered from a bre

17、wing machine, measured at thedispensing outlet, and expressed in degrees Farenheit (degreesCelsius).3.2.10 holding temperature, nthe measured average inter-nal temperature of a volume of dispensed beverage as main-tained by the plate warmers and expressed in degrees Farenheit(degrees Celsius).3.2.11

18、 recovery time, nthe time required for the machineto return to brew set temperature (“ready to brew state”) aftera completed brew event.4. Summary of Test Method4.1 All testing is conducted using default factory settings forbrewers that feature programmable settings. If not specified bythe manufactu

19、rer, all plate warmers and accessories featuringadjustable input rates shall be conducted with all accessoriesand brewers at 100 % input ratings.4.2 The coffee brewer is connected to the appropriateelectrical and water metering devices. If applicable, the internalwater tank is evacuated prior to tes

20、ting. The measured maxi-mum energy input is determined and checked against the ratedinput before continuing with testing. Total volume of waterused to fill the tank will also be recorded.4.3 The internal water tank temperature and energy con-sumption is monitored in the, preheating mode, ready-to-br

21、ew(idle) mode, energy save mode, and accessories (plate warm-ers) on and off.4.4 Energy consumption and time are monitored while thecoffee brewer is used to brew coffee sequentially to replicate aheavy use period.5. Significance and Use5.1 The measured maximum energy input rate is used toconfirm tha

22、t the coffee brewer is operating in accordance withits nameplate rating.5.2 If applicable and accessible, the boiler or internal tanktemperature is measured to ensure that the water is maintainedat a ready-to-brew temperature. This can also be used later tonormalize coffee brewer energy consumption

23、to a standardtemperature.5.3 The Preheat Test can be used to gauge the amount oftime and energy required for the coffee brewer to reach aready-to-brew state from the ambient room and incoming watertemperatures.5.4 Ready-to-Brew and Energy Save Mode energy can beused by end users to estimate the amou

24、nt of energy consumedwhile coffee is not being brewed.5.5 Heavy-use energy consumption can be used to estimatehow much energy is consumed by the coffee brewer whenbrewing coffee. Along with preheat and ready-to-brew(standby) energy, this value can be used by end users to modeltheir machine energy us

25、e.5.6 Production capacity is a calculated measure, determinedthrough testing, to define the performance of the coffee brewer.End users can use this value to specify a brewer that matchestheir production needs.6. Apparatus6.1 Watt-Hour Meter, for measuring the electrical energyconsumption coffee brew

26、er, shall have a resolution of at least0.1 Wh and a maximum uncertainty no greater than 1.5 % ofthe measured value for any demand greater than 100 W. Forany demand less than 100 W, the meter shall have a resolutionof at least 0.1 Wh and a maximum uncertainty no greater than1.5 %.6.2 Analytical Balan

27、ce Scale, for measuring weights up to15 lb (6.8 kg), with a resolution of 0.001 lb (0.5 g) and anuncertainty of 0.001 lb (0.5 g).6.3 Data Acquisition System, for receiving and saving datafor energy and temperatures with an additional capability ofdisplaying multiple temperature updating at least eve

28、ry twoseconds.6.4 Stop Watch, with a 1-second resolution.6.5 Flow Meter, for measuring total water consumption ofthe appliance. Shall have a resolution of 0.01 gal (0.04 L) andan uncertainty of 0.01 gal (0.04 L) at a flow rate as low as 0.2gpm (0.8 Lpm).6.6 Thermocouple Probe(s), industry standard t

29、ype T ortype K thermocouples capable of immersion, with a range offrom 50 to 400F (10 to 204C) and an uncertainty of 61F(60.5C).6.7 Carafe/Decanter(s), a suitable container/receptacle shallbe used to hold the brewed coffee volume for batch brewers(Type II). The volume of the container shall be rated

30、 in fluidounces (mL) or gallons (L) depending on volumetric capacity.6.8 Cup(s), appropriate size to accommodate the standardbrew volume of the single cup (Type I) coffee brewer beingtested. The volume of the container shall be rated in fluidounces (mL).6.9 When specified by manufacturer, installati

31、on of a watertreatment device is required in hard-water areas for theincoming water supply. A tempering or pressure regulatingdevice may also be needed to supply the manufacturer-specified incoming water temperature and pressure to thecoffee brewer.7. Reagents and Materials7.1 Water SpecsIncoming wa

32、ter to the coffee brewer shallhave a maximum hardness of three grains per gallon and shallbe within 70 6 5F (21 6 3C). If the testers water supplydoes not meet the specification, a water softener and/ortempering kit may be required.7.2 Coffee GroundsGeneric coffee ground with a specifiedserving size

33、 of 0.125 lb 6 0.005 lb for every 64 oz (0.057 60.002 kg for every 1.89 L) of hot water shall be used for batchF2990 122(Type II) brewers. If the coffee brewer dispenses single servingportions (Type I) using prefabricated modules, the weight ofthe spent coffee module will be recorded and used for an

34、alysis.7.3 Portafilter BasketFor single cup (Type I)cofeebrewers, a 58-mm “Double” espresso portafilter basket is usedto record the temperature of the beverage as it exits thedispensing head of the machine.7.4 Coffee Filter(s)For batch (Type II) coffee brewers, usewhite paper coffee filters with a f

35、lat bottom and fit into themanufacturers removable brew basket. The height of the filterpaper is dependent on the amount of coffee ground or the brewbasket dimensions so that coffee ground does not spill over thecoffee filter during the brew process.7.5 High Temperature Fiberglass/Silicone Tape (500

36、F/260C)Used to secure thermocouples, and other testingapparatus to regions of extremely high heat, up to 500F(260C), on the coffee brewing equipment to be tested. Thistape should always be used on warming plates.7.6 Aluminum Foil Tape (325F /163C)High perfor-mance aluminum foil tape with a service o

37、perating temperatureof -20F to 325F (-29C to 163C) used to securethermocouples, portafilters and other testing apparatus toregions of high heat, up to 325F (163C), on the coffeebrewing equipment to be tested.8. Sampling, Test Specimens, and Test Units8.1 Coffee BrewerArepresentative production model

38、 shallbe selected for performance testing.9. Preparation of Apparatus9.1 Install the coffee brewer according to the manufacturersinstructions in a controlled testing environment.All sides of theappliance shall be a minimum of 12-in. from any side wall, sidepartition, and at least 36 in. from any oth

39、er operating commer-cial kitchen appliance. The associated heating or coolingsystem for the space shall be capable of maintaining an averageambient temperature of 75 6 5F (24 6 3C) within the testingenvironment.9.2 Connect the coffee brewer to a calibrated test energymeter. A voltage regulator may b

40、e required during tests toensure that the voltage supply is within 61.0 % of themanufacturers nameplate voltage. Confirm that the supplyvoltage is within 61.0 % of the operating voltage specified bythe manufacturer while the elements are energized. Record thetest voltage for each test.NOTE 4It is th

41、e intent of the testing procedure herein to evaluate theperformance of a coffee brewer at its rated electric voltage. If an electricunit is rated dual voltage (that is, designed to operate at either 208 or 240V with no change in components), the voltage selected by the manufac-turer and/or tester sh

42、all be reported. If a coffee brewer is designed tooperate at two voltages without a change in the resistance of the heatingelements, the performance of the unit (for example, preheat time) maydiffer at the two voltages.9.3 Connect the cold water supply to a calibrated low-flowwater meter for automat

43、ic-fill drip brewers (does not apply topour-over brewers).9.4 Install a thermocouple in the supply waterline of thecoffee machine to ensure incoming water temperature main-tains an average of 70 6 5F (21 6 3C).9.5 Position and secure a beaded thermocouple to the centerof each warming plate (if appli

44、cable). Secure the thermocoupleusing High Temperature Fiberglass/Silicone Tape, 500F/260C.NOTE 5Recommending the use of 24 gauge wire and hammer thebeaded end flat to facilitate better contact with the surface.9.6 If the machine has an accessible internal tank, monitorthe internal water tank tempera

45、ture, using a beadedthermocouple, by placing it no closer than12 in. (1.27 cm)from rear wall and bottom of the tank no closer than14 in.(0.635 cm) from the heating element. See Fig. 1.NOTE 6Some machines may not have a heated tank.9.7 For single cup (Type I) brewers, install a 58 mm doubleespresso p

46、ortafilter no more than a14 in. (2.54 cm) directlybelow the dispensing head and make sure that it is level. SeeFig. 2. Temperature will be measured using a thermocouplepositioned on the inside bottom and center of the portafilter.See Fig. 3.9.8 For batch (Type II) brewers, monitor the temperature in

47、the brew stream by situating a beaded thermocouple at thebottom and in the center of the coffee filter basket. See Fig. 4.9.9 For single cup (Type I) brewers, 11 individual cups largeenough to hold the individual brew volumestypically 6 and8 oz (177 and 237 mL)will be used to collect the dispensedco

48、ffee after each brew event. Each cup will be weighed beforeand after being filled to obtain accurate brew volume weight.See Fig. 5.9.10 For batch (Type II) brewers, a standard 64 oz (1.89 L)coffee carafe/decanter will be used for all brew tests (or biggeras needed). Monitor contents by positioning a

49、 thermocouple inthe geometric center of the carafe. See Fig. 6.9.11 Allow all apparatus and test material to stabilize for atleast 1 hour at 75 6 5F (24 6 3C) prior to testing to preventexisting temperatures from external environments from skew-ing data.FIG. 1 Thermocouple Location for Monitoring Internal Water TankTemperatureF2990 123NOTE 7It may be necessary to flush hot water tanks with incomingcold water and drain prior to commencing testing if internal temperaturesare significantly out of the specified range of 75 6