ASTM F2239-10(2021)
(Test Method)Standard Test Method for Performance of Conveyor Broilers
Standard Test Method for Performance of Conveyor Broilers
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the conveyor broiler 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 the conveyor broiler can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.4 Temperature uniformity of the broiler cavity may be used by food service operators to understand the heat distribution throughout the broiler cavity and select a conveyor broiler that matches their required temperature characteristics.
5.5 Cooking energy efficiency is a precise indicator of conveyor broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a conveyor broiler.
5.6 Cooking uniformity of the broiler may be used by food service operates to select a conveyor broiler that provides a uniformly cooked product.
5.7 Production capacity information can help an end user to better understand the production capabilities of a conveyor broiler as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption.
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyorized broilers. This test method covers both units with continuously operating conveyors and batch-style units with intermittently operating conveyors.
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idle energy rate and temperature uniformity (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9).
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
Relations
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F2239 − 10 (Reapproved 2021) An American National Standard
Standard Test Method for
Performance of Conveyor Broilers
This standard is issued under the fixed designation F2239; 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 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
cooking performance of conveyor broilers. The food service D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
operatorcanusethisevaluationtoselectaconveyorbroilerand
understand its energy consumption. 2.2 ANSI Standard:
ANSI Z83.11American National Standard for Gas Food
1.2 This test method is applicable to gas, electric, and
Service Equipment
hybrid gas/electric conveyorized broilers. This test method
2.3 AOAC Documents:
covers both units with continuously operating conveyors and
AOAC Official Action 950.46Air Drying to Determine
batch-style units with intermittently operating conveyors.
Moisture Content of Meat and Meat Products
1.3 The conveyor broiler can be evaluated with respect to
AOAC Official Action 960.39Fat (Crude) or Ether Extract
the following (where applicable):
in Meat
1.3.1 Energy input rate (see 10.2),
2.4 ASHRAE Standard:
1.3.2 Preheat energy consumption and time (see 10.3),
ASHRAE Handbook of Fundamentals“Thermal and Related
1.3.3 Idleenergyrateandtemperatureuniformity(see10.4),
PropertiesofFoodandFoodMaterials,”Chapter30,Table
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1, 1989
1.3.5 Cooking energy efficiency, cooking uniformity and
production capacity (see 10.8 and 10.9). 3. Terminology
3.1 Definitions of Terms Specific to This Standard:
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1.1 broiler cavity, n—that portion of the conveyor broiler
asstandard.Nootherunitsofmeasurementareincludedinthis
in which food products are heated or cooked.
standard.
3.1.2 continuous conveyor, n—broiler with a belt or chain
1.5 This standard does not purport to address all of the
that moves constantly through the broiler cavity and does not
safety concerns, if any, associated with its use. It is the
halt during the cooking process.
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
3.1.3 conveyor broiler, n—device, with a continuous belt
mine the applicability of regulatory limitations prior to use.
and a heat source above and below the belt, for cooking food
1.6 This international standard was developed in accor-
by high heat, usually by direct or radiant heat. Conveyor
dance with internationally recognized principles on standard-
broilers are used primarily, but not exclusively, for cooking
ization established in the Decision on Principles for the
meats.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Barriers to Trade (TBT) Committee.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036, http://www.ansi.org.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from Association of Official Analytical Chemists, 1111 N. 19th
Productivity and Energy Protocol. Street, Arlington, VA 22209.
Current edition approved Dec. 1, 2021. Published December 2021. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2003. Last previous edition approved in 2016 as F2239–10(2016). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F2239-10R21. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2239 − 10 (2021)
3.1.4 cooking energy effıciency, n—quantity of energy im- 4.4 Cooking energy efficiency is determined during light-
parted to the specified food product, expressed as a percentage load cooking tests using prefrozen hamburger patties as a food
of energy consumed by the conveyor broiler during the product.
cooking event.
4.5 Cooking energy efficiency, cooking uniformity, and
productionratearedeterminedduringheavy-loadcookingtests
3.1.5 cooking energy rate, n—average rate of energy con-
sumption (Btu/h or kW) during the cooking energy efficiency using prefrozen hamburger patties as a food product.
tests. Refers to both loading scenarios (heavy, light).
5. Significance and Use
3.1.6 cooking lane, n—segment of broiler that food product
5.1 The energy input rate test is used to confirm that the
passed through as it cooks. Each position on the conveyor
conveyor broiler is operating properly prior to further testing.
where food product is placed represents a cooking lane.
5.2 Preheat energy and time can be useful to food service
3.1.7 cooking uniformity, n—calculated variation in cooked
operators to manage power demands and to know how quickly
food product.
the conveyor broiler can be ready for operation.
3.1.8 energy input rate, n—peak rate at which a conveyor
5.3 Idle energy rate and pilot energy rate can be used to
broiler consumes energy (Btu/h or kW).
estimate energy consumption during non-cooking periods.
3.1.9 idle energy rate, n—conveyor broiler’s rate of energy
5.4 Temperature uniformity of the broiler cavity may be
consumption (kWor Btu/h), when empty, required to maintain
used by food service operators to understand the heat distribu-
the broiler’s temperature at the specified thermostat set point.
tion throughout the broiler cavity and select a conveyor broiler
3.1.10 intermittent conveyor, n—broiler that operates the
that matches their required temperature characteristics.
belt or chain only at the beginning or conclusion of a cooking
5.5 Cooking energy efficiency is a precise indicator of
cycle to move a batch of product through the broiler cavity.
conveyor broiler energy performance while cooking a typical
3.1.11 pilot energy rate, n—rate of energy consumption food product under various loading conditions. If energy
(Btu/h)byaconveyorbroiler’scontinuouspilot(ifapplicable).
performance information is desired using a food product other
than the specified test food, the test method could be adapted
3.1.12 preheat energy, n—amount of energy consumed (Btu
and applied. Energy performance information allows an end
or kWh), by the conveyor broiler while preheating its cavity
user to better understand the operating characteristics of a
fromambienttemperaturetothespecifiedthermostatsetpoint.
conveyor broiler.
3.1.13 preheat time, n—time (min.) required for the con-
5.6 Cooking uniformity of the broiler may be used by food
veyorbroilercavitytopreheatfromambienttemperaturetothe
service operates to select a conveyor broiler that provides a
specified thermostat set point.
uniformly cooked product.
3.1.14 production capacity, n—maximum rate (lb/h) at
5.7 Production capacity information can help an end user to
which a conveyor broiler can bring the specified food product
better understand the production capabilities of a conveyor
to a specified “cooked” condition.
broiler as it is used to cook a typical food product and this
3.1.15 production rate, n—rate (lb/h) at which a conveyor
could help in specifying the proper size and quantity of
broiler brings the specified food product to a specified
equipment. If production information is desired using a food
“cooked” condition. It does not necessarily refer to maximum
productotherthanthespecifiedtestfood,thetestmethodcould
rate. Production rate varies with the amount of food being
be adapted and applied.
cooked.
6. Apparatus
3.1.16 temperature uniformity, n—measured variation in
6.1 Analytical Balance Scale, for measuring weights up to
broiler cavity temperature.
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
3.1.17 uncertainty, n—measure of systematic and precision
6.2 Barometer, for measuring absolute atmospheric
errors in specified instrumentation or measure of repeatability
pressure, to be used for adjustment of measured natural gas
of a reported test result.
volume to standard conditions. It shall have a resolution of 0.2
in. Hg and an uncertainty of 0.2 in. Hg.
4. Summary of Test Method
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
4.1 Energy input rate is determined to confirm that the
the lower edge of the hood 6 ft, 6 in. from the floor and with
conveyor broiler is operating within 5% of the nameplate
the capacity to operate at a nominal exhaust ventilation rate of
energy input rate. For gas and hybrid gas/electric conveyor
300 cfm per linear foot of active hood length. This hood shall
broilers, the pilot energy rate and control energy rates are also
extend a minimum of 6 in. past both sides and the front of the
determined (if applicable).
cooking appliance and shall not incorporate side curtains or
4.2 Preheat energy and time are determined.
partitions.
4.3 Idle energy rate and temperature uniformity of each 6.4 Convection Drying Oven, temperature controlled at 215
broiler cavity is determined while operating at manufacturer’s to220°F(101to104°C),usedtodeterminemoisturecontentof
recommended temperature setting. both the raw and the cooked food product.
F2239 − 10 (2021)
6.5 Data Acquisition System, for measuring energy and 8. Sampling and Test Units
temperatures, capable of multiple channel displays updating at
8.1 Conveyor Broiler—Select a representative production
least every 5 s.
model for performance testing.
6.6 Gas Meter, for measuring the gas consumption of a
conveyor broiler, shall be a positive displacement type with a 9. Preparation of Apparatus
resolution of at least 0.01 ft and a maximum uncertainty no
9.1 Install the appliance according to the manufacturer’s
greaterthan1%ofthemeasuredvalueforanydemandgreater
instructions under a canopy exhaust hood. Position the con-
than 2.2 ft /h. If the meter is used for measuring the gas
veyorbroilersothataminimumof6in.ismaintainedbetween
consumed by the pilot lights, it shall have a resolution of at
the edge of the hood and the vertical plane of the front and
least 0.01 ft and a maximum uncertainty no greater than 2%
sides of the appliance. In addition, both sides of the conveyor
of the measured value.
broiler shall be a minimum of 3 ft from any side wall, side
6.7 Pressure Gage, for monitoring natural gas pressure. It
partition, or other operating appliance.The exhaust ventilation
shall have a range of 0 to 10 in. water, a resolution of 0.5 in.
rate shall be 300 cfm per linear foot of active hood length.The
water, and a maximum uncertainty of 1% of the measured
associated heating or cooling system shall be capable of
value.
maintaining an ambient temperature of 75 6 5°F within the
testing environment when the exhaust ventilation system is
6.8 Stop Watch, with a 1-s resolution.
operating.
6.9 Temperature Sensor, for measuring natural gas tempera-
NOTE 2—The ambient temperature requirements are designed to simu-
ture in the range of 50 to 100°F with an uncertainty of 61°F.
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
guideline for the temperature requirements during testing. If a facility is
6.10 Thermocouple(s), high temperature (>1200°F) fiber-
not able to maintain the required temperatures, then it is reasonable to
glass insulated, 24 gage, type K thermocouple wire, welded
expectthattheapplicationoftheproceduremaydeviatefromthespecified
and calibrated.
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
on the Results Reporting Sheets.
6.11 Watt-Hour Meter, for measuring the electrical energy
NOTE 3—It is acknowledged that custom hood and catalyst configura-
consumptionofaconveyorbroiler,shallhavearesolutionofat
tions exist for some conveyor broilers. This test method may still be
least 10Wh and a maximum uncertainty no greater than 1.5% applied when the chain broiler is used with a custom hood configuration
or a catalyst, or both, as long as the configuration is noted on the Results
of the measured value for any demand greater than 100W. For
Reporting Sheets.
any demand less than 100W, the meter shall have a resolution
of at least 10 Wh and a maximum uncertainty no greater than 9.2 Connect the conveyor broiler to a calibrated energy test
10%. meter. For gas installations, install a pressure regulator down-
stream from the meter to maintain a constant pressure of gas
7. Reagents and Materials for all tests. Install instrumentation to record both the pressure
andtemperatureofthegassuppliedtotheconveyorbroilerand
7.1 Drip Rack, large enough to hold a full load of ham-
the barometric pressure during each test so that the measured
burger patties in a single layer (25 patties for a 30 in. nominal
gas flow can be corrected to standard conditions. For electric
width broiler), for dripping hamburger patties.
installations,avoltageregulatormayberequiredduringtestsif
7.2 Freezer Paper, waxed commercial grade, 18 in. (460
the voltage supply is not within 62.5% of the manufacturer’s
mm) wide, for use in packaging hamburger patties.
nameplate voltage.
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460
9.3 For an electric or hybrid gas/electric conveyor broiler,
by 130 by 25 mm), for use in packaging hamburger patties.
confirm (while the conveyor broiler elements are energized)
that the supply voltage is within 62.5% of the operating
7.4 Hamburger Patties shall be prefrozen, four per pound,
voltage specified by the manufacturer. Record the test voltage
20 62%fat(byweight),finishedgrind,purebeefpattieswith
for each test.
amoisturecontentbetween58and62%ofthetotalhamburger
3 NOTE 4—It is the intent of the test procedure within this test method to
weight.Thepattiesshallbemachinepreparedtoproduce ⁄8-in.
evaluate the performance of a conveyor broiler at its rated gas pressure or
(9.5 mm) thick patties with a nominal diameter of 5 in. (127
electric voltage. If an electric unit is rated dual voltage (that is, designed
mm).
to operate at either 208 or 240 V with no change in components), the
NOTE
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