ASTM F2473-05
(Test Method)Standard Test Method for Performance of Water-Bath Rethermalizers
Standard Test Method for Performance of Water-Bath Rethermalizers
SCOPE
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units.
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy consumption, time, and rate (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6),
1.3.5 Retherm energy rate (10.8),
1.3.6 Production capacity (10.8), and
1.3.7 Retherm-energy efficiency (10.8).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath rethermalizer.
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
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An American National Standard
Designation:F2473–05
Standard Test Method for
Performance of Water-Bath Rethermalizers
This standard is issued under the fixed designation F2473; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope ANSI Z83.11 Gas Food Service Equipment
2.3 ASHRAE Documents:
1.1 This test method covers the energy consumption and
ASHRAE Handbook of Fundamentals Chapter 6, Table
rethermalizing performance of floor-model and countertop
2—Thermodynamic; Chapter 6, Table
water-bath rethermalizers. The food service operator can use
2—Thermodynamic Properties of Water at Saturation
this evaluation to select a water-bath rethermalizer and under-
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
stand its energy consumption and production capacity.
of Experimental Data
1.2 This test method is applicable to floor and countertop
2.4 NSF Standards:
model gas and electric units.
NSF Listing-Food Equipment and Related, Components
1.3 The water-bath rethermalizer can be evaluated with
and Material
respect to the following (where applicable):
NSF/ANSI 4 Commercial Cooking, Rethermalization and
1.3.1 Energy input rate (10.2),
Powered Hot Food Holding and Transport Equipment
1.3.2 Preheat energy consumption, time, and rate (10.4),
1.3.3 Idle energy rate (10.5),
3. Terminology
1.3.4 Pilot energy rate (10.6),
3.1 Definitions:
1.3.5 Retherm energy rate (10.8),
3.1.1 auto-fill, n—water height sensor device that activates
1.3.6 Production capacity (10.8), and
a fresh water fill solenoid when the water level in the
1.3.7 Retherm-energy efficiency (10.8).
rethermalizer drops below a predetermined height.
1.4 This test method is not intended to answer all perfor-
3.1.2 energy input rate, n—peak rate at which a water-bath
mance criteria in the evaluation and selection of a water-bath
rethermalizer consumes energy (Btu/h (kJ/h) or kW).
rethermalizer.
3.1.3 idle energy rate, n—average rate of energy consumed
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
(Btu/h or kW) by the rethermalizer while holding or maintain-
as the standard. The values given in parentheses are for
ing the water vat at the thermostat(s) set point.
information only.
3.1.4 over-flow drain, n—drain for eliminating the excess
1.6 This standard does not purport to address all of the
foam and starch created during the rethermalizing process.
safety concerns, if any, associated with its use. It is the
3.1.5 pilot energy rate, n—averagerateofenergyconsump-
responsibility of the user of this standard to establish appro-
tion (Btu/h (kJ/h)) by a water-bath rethermalizer’s continuous
priate safety and health practices and determine the applica-
pilot (if applicable).
bility of regulatory limitations prior to use.
3.1.6 preheat energy, n—amount of energy consumed (Btu
2. Referenced Documents or kWh) by the rethermalizer while heating the water vat from
ambient room temperature to the calibrated thermostat(s) set
2.1 ASTM Standards:
point.
D3588 PracticeforCalculatingHeatValue,Compressibility
3.1.7 preheat rate, n—average rate (°F/min) at which the
Factor, and Relative Density of Gaseous Fuels
3 water vat temperature is heated from ambient temperature to
2.2 ANSI Standard:
the rethermalizer’s calibrated thermostat(s) set point.
3.1.8 preheat time, n—time required for the water vat to
This test method is under the jurisdiction of ASTM Committee F26 on Food
heat from ambient room temperature to the calibrated thermo-
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
stat(s) set point.
Productivity and Energy Protocol.
Current edition approved March 1, 2005. Published March 2005. DOI: 10.1520/
F2473-05.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
3 5
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F2473–05
3.1.9 productioncapacity,n—maximumrate(lb/h(kg/h))at operating at the specified temperature.Temperature calibration
which water-bath rethermalizer can bring the frozen clam also can be used to evaluate and calibrate the thermostat
chowder to a specified rethermalized condition. control dial(s).
3.1.10 retherm energy, n—total energy consumed by the
5.3 Preheat energy and time can be useful to food service
rethermalizer as it is used to reheat bags of frozen clam
operators to manage energy demands, and to estimate the
chowder.
amountoftimerequiredforpreheatingawater-bathrethermal-
3.1.11 retherm-energy effıciency, n—quantity of energy re-
izer.
quired to warm the specified food product (clam chowder
5.4 Idle energy rate and pilot energy rate can be used to
soup),expressedasapercentageofthequantityofenergyinput
estimate energy consumption during non-rethermalizing peri-
to the water-bath rethermalizer during the reheating period.
ods.
3.1.12 retherm energy rate, n—average rate of energy
5.5 Production capacity is used by food service operators to
consumed by the rethermalizer while reheating bags of frozen
choose a water-bath rethermalizer that matches their particular
clam chowder.
food output requirements.
3.1.13 test method, n—a definitive procedure for the iden-
5.6 Retherm-energy efficiency is a precise indicator of the
tification, measurement, and evaluation of one or more quali-
water bath rethermalizer’s energy performance under full-load
ties, characteristics, or properties of a material, product,
condition. This information enables the operator to consider
system, or service that produces a test results.
energyperformancewhenselectingawater-bathrethermalizer.
3.1.14 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability
6. Apparatus
of a reported test result.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.15 water-bath rethermalizer, n—appliance, including a
15 lb (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and an
rethermalizing vessel, in which water is placed to such a depth
uncertainty of 0.01 lb (0.004 kg).
that the food is essentially supported by displacement of the
6.2 Barometer, for measuring absolute atmospheric pres-
waterratherthanbythebottomofthevessel,whichisdesigned
for the purpose of reheating pre-cooked food contained in sure, to be used for adjustment of measured gas volume to
standard conditions. Shall have a resolution of 0.2 in. Hg (670
vacuum-sealed, boilable bags.
Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
4. Summary of Test Method
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
4.1 The water-bath rethermalizer under test is connected to
fromthefloorandwiththecapacitytooperateatanominalnet
the appropriate metered energy source. The measured energy
exhaust ventilation rate of 300 cfm per linear foot (460L/s per
input rate is determined and checked against the rated input
linear metre) of active hood length. This hood shall extend a
before continuing with testing.
minimumof6in.(152mm)pastbothsidesandthefrontofthe
4.2 The water temperature in the rethermalizing zone of the
rethermalizingapplianceandshallnotincorporatesidecurtains
water-bath rethermalizer is monitored at a location chosen to
or partitions. Makeup air shall be delivered through face
represent the average temperature of the water while the
registers or from the space, or both.
water-bath rethermalizer maintains a specified rethermalizing
6.4 Data Acquisition System, for measuring energy and
temperature.
temperatures, capable of multiple temperature displays updat-
4.3 Preheat energy, time, and rate are determined while the
ing at least every 2 s.
water-bath rethermalizer is operated with the thermostat(s) set
to specified temperature. 6.5 Flow Meter, for measuring total water consumption of
the appliance. Shall have a resolution of 0.01 gal (0.04 L) and
4.4 The idle energy is determined while the water-bath
rethermalizer is operated in a ready-to-use state with the an uncertainty of 0.01 gal (0.04 L) at a flow rate as low as 0.2
gpm (0.8 lpm).
thermostat(s)settothecalibratedtemperature.Therateofpilot
energy consumption also is determined when applicable to the
6.6 Gas Meter, for measuring the gas consumption of a
water-bath rethermalizer under test.
water-bath rethermalizer, shall be a positive displacement type
3 3
4.5 Energy consumption and time are monitored while the
with a resolution of at least 0.01 ft (0.0003 m ) and a
water-bath rethermalizer is used to reheat three full loads of maximum uncertainty no greater than 1% of the measured
3 3
frozen, prepackaged clam chowder soup. Retherm-energy ef-
valueforanydemandgreaterthan2.2ft (0.06m )perhour.If
ficiency, retherm energy rate, and production capacity are
the meter is used for measuring the gas consumed by the pilot
3 3
determined from these tests.
lights, it shall have a resolution of at least 0.01 ft (0.0003 m )
and a maximum uncertainty no greater than 2% of the
5. Significance and Use measured value.
6.7 Pressure Gage, for monitoring gas pressure. Shall have
5.1 The energy input rate test is used to confirm that the
arangeof0to15in.H O(0to3.7kPa),aresolutionof0.5in.
water-bath rethermalizer under test is operating in accordance
H O (125 kPa), and a maximum uncertainty of 1% of the
with its nameplate rating.
measured value.
5.2 The water-bath rethermalizer temperature calibration is
used to ensure that the water-bath rethermalizer being tested is 6.8 Stop Watch, with a 1-s resolution.
F2473–05
6.9 Thermocouple Probe(s), industry standard type T or gradient exceeding 1.5°F/ft (2.5°C/m), and maximum air
type K thermocouples capable of immersion, with a range of current velocity of 50 ft/min (0.25 m/s).
from 50 to 400°F (10 to 204°C) and an uncertainty of 61°F 9.4 Connect the water-bath rethermalizer to a calibrated
(60.5°C). energy test meter. For gas installations, install a pressure
6.10 Temperature Sensor, for measuring natural gas tem- regulator downstream from the meter to maintain a constant
perature in the range of 50 to 100°F (10 to 38°C) with an pressure of gas for all tests. Install instrumentation to record
uncertainty of 61°F (60.5°C). both the pressure and temperature of the gas supplied to the
6.11 Watt-Hour Meter, for measuring the electrical energy water-bath rethermalizer and the barometric pressure during
consumption of a water-bath rethermalizer, shall have a reso- each test so that the measured gas flow can be corrected to
lutionofatleast10Whandamaximumuncertaintynogreater standard conditions. For electric installations, a voltage regu-
than 1.5% of the measured value for any demand greater than lator may be required during tests if the voltage supply is not
100 W. For any demand less than 100 W, the meter shall have within 62.5% of the manufacturer’s “nameplate” voltage.
a resolution of at least 10 Wh and a maximum uncertainty no 9.5 For an electric water-bath rethermalizer, confirm (while
greater than 10%. the water-bath rethermalizer elements are energized) that the
supply voltage is within 62.5% of the operating voltage
7. Reagents and Materials
specified by the manufacturer. Record the test voltage for each
7.1 Water used shall have a maximum hardness of three
test.
grains per gallon. Distilled water may be used.
NOTE 2—It is the intent of the testing procedure in this test method to
7.2 New England Clam Chowder Soup,frozen,readytouse,
evaluatetheperformanceofawater-bathrethermalizeratitsratedelectric
in nominal 1-gal (3.8-L) vacuum packed bags or “chubs,”
voltage. If the unit is rated dual voltage (that is, designed to operate at
weighing 8.0 to 8.4 lb (3.6 to 3.8 kg).
either 240 or 480 V with no change in components), the voltage selected
by the manufacturer or tester, or both, shall be reported. If a water-bath
NOTE 1—Generic brand New England Clam Chowder has been proven
rethermalizer is designed to operate at two voltages without a change in
to be an acceptable product for testing by the Food Service Technology
the resistance of the heating elements, the performance of the unit (for
Center.
example, preheat time) may differ at the two voltages.
8. Sampling and Test Units
9.6 For a gas water-bath rethermalizer, adjust (during maxi-
mum energy input) the gas supply pressure downstream from
8.1 Water-Bath Rethermalizer—Select a representative pro-
the appliance’s pressure regulator to within 62.5% of the
duction model for performance testing.
operating manifold pressure specified by the manufacturer.
9. Preparation of Apparatus
Make adjustments to the water-bath rethermalizer following
9.1 Measure the water-bath rethermalizer’s vat’s rethermal- the manufacturer’s recommendations for optimizing combus-
izing capacity. The water-bath rethermalizer’s rethermalizing tion. Proper combustion may be verified by measuring air-free
vat may be shaped in such a way that simple measurements do CO in accordance with ANSIZ83.11.
not yield the true rethermalizing capacity. In this case, fill the 9.7 Make the water-bath rethermalizer ready for use in
accordance with the manufacturer’s instructions. Clean the
water-bath rethermalizer with water till the bottom edge of the
rethermalizing capacity is reached. Then, measure the volume water-bath rethermalizer’s vat by “boiling” with the manufac-
turer’s recommended cleaner and water and then rinsing the
of water required to fill the rethermalizing capacity to the top.
9.2 Install the appliance according to the manufacturer’s insideoftherethermalizing-vatthoroughlybeforestartingeach
test procedure.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
mountedagainstthewall,withtheloweredgeofthehood6ft, 9.8 To prepare the water-bath rethermalizer for temperature
calibration, attach an immersion type thermocouple in the
6 in. (1.98 m) from the floor. Position the water-bath rether-
malizer with the front edge of the water in the rethermalizing rethermalizing vat before beginning any test. The thermo-
couple used to calibrate the water-bath rethermali
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