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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

Status
Published
Publication Date
30-Nov-2021
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.06 - Productivity and Energy Protocol
Current Stage
Ref Project

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ASTM F2239-10(2021) - Standard Test Method for Performance of Conveyor BroilersASTM F2239-10(2021) - Standard Test Method for Performance of Conveyor Broilers
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ASTM F2239-10(2021) - Standard Test Method for Performance of Conveyor Broilers
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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
1
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
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
3
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
4
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
5
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
2
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.
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
1
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036, http://www.ansi.org.
4
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.
5
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
1

---------------------- Page: 1 ----------------------
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 b
...

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SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
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Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
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SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
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1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered 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.

  • Standard
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off