ASTM F2473-12(2023)

Standard Test Method for Performance of Water-Bath Rethermalizers

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the water-bath rethermalizer under test is operating in accordance with its nameplate rating.  
5.2 The water-bath rethermalizer temperature calibration is used to ensure that the water-bath rethermalizer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands, and to estimate the amount of time required for preheating a water-bath rethermalizer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-rethermalizing periods.  
5.5 Production capacity is used by food service operators to choose a water-bath rethermalizer that matches their particular food output requirements.  
5.6 Retherm-energy efficiency is a precise indicator of the water bath rethermalizer’s energy performance under full-load condition. This information enables the operator to consider energy performance when selecting a water-bath rethermalizer.
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.7 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: 31-May-2023
• ICS: 91.040.20 - Buildings for commerce and industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Refers: ASTM D3588-98(2011) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 01-Nov-2011
• Refers: ASTM D3588-98(2003) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-2003
• Refers: ASTM D3588-98 - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-1998

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: F2473 − 12 (Reapproved 2023) An American National Standard
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. A number 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
1.1 This test method covers the energy consumption and 2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility
rethermalizing performance of floor-model and countertop
Factor, and Relative Density of Gaseous Fuels
water-bath rethermalizers. The food service operator can use
2.2 ANSI Standard:
this evaluation to select a water-bath rethermalizer and under-
ANSI Z83.11 Gas Food Service Equipment
stand its energy consumption and production capacity.
2.3 ASHRAE Documents:
1.2 This test method is applicable to floor and countertop
ASHRAE Handbook of Fundamentals Chapter 6, Table
model gas and electric units.
2—Thermodynamic; Chapter 6, Table
1.3 The water-bath rethermalizer can be evaluated with 2—Thermodynamic Properties of Water at Saturation
respect to the following (where applicable):
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3.1 Energy input rate (10.2), of Experimental Data
2.4 NSF Standards:
1.3.2 Preheat energy consumption, time, and rate (10.4),
NSF Listing-Food Equipment and Related, Components and
1.3.3 Idle energy rate (10.5),
Material
1.3.4 Pilot energy rate (10.6),
NSF/ANSI 4 Commercial Cooking, Rethermalization and
1.3.5 Retherm energy rate (10.8),
Powered Hot Food Holding and Transport Equipment
1.3.6 Production capacity (10.8), and
1.3.7 Retherm-energy efficiency (10.8).
3. Terminology
1.4 This test method is not intended to answer all perfor-
3.1 Definitions:
mance criteria in the evaluation and selection of a water-bath
3.1.1 auto-fill, n—water height sensor device that activates a
rethermalizer.
fresh water fill solenoid when the water level in the rethermal-
izer drops below a predetermined height.
1.5 The values stated in inch-pound units are to be regarded
3.1.2 energy input rate, n—peak rate at which a water-bath
as the standard. The values given in parentheses are for
rethermalizer consumes energy (Btu/h (kJ/h) or kW).
information only.
3.1.3 idle energy rate, n—average rate of energy consumed
1.6 This standard does not purport to address all of the
(Btu/h or kW) by the rethermalizer while holding or maintain-
safety concerns, if any, associated with its use. It is the
ing the water vat at the thermostat(s) set point.
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
3.1.4 over-flow drain, n—drain for eliminating the excess
mine the applicability of regulatory limitations prior to use.
foam and starch created during the rethermalizing process.
1.7 This international standard was developed in accor-
3.1.5 pilot energy rate, n—average rate of energy consump-
dance with internationally recognized principles on standard-
tion (Btu/h (kJ/h)) by a water-bath rethermalizer’s continuous
ization established in the Decision on Principles for the
pilot (if applicable).
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 [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
Available from American 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.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved June 1, 2023. Published July 2023. Originally approved 30329.
in 2005. Last previous edition approved in 2018 as F2473 – 12 (2018). DOI: Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
10.1520/F2473-12R23. Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2473 − 12 (2023)
3.1.6 preheat energy, n—amount of energy consumed (Btu 4.5 Energy consumption and time are monitored while the
or kWh) by the rethermalizer while heating the water vat from water-bath rethermalizer is used to reheat three full loads of
ambient room temperature to the calibrated thermostat(s) set refrigerated, prepackaged clam chowder soup. Retherm-energy
point. efficiency, retherm energy rate, and production capacity are
determined from these tests.
3.1.7 preheat rate, n—average rate (°F/min) at which the
water vat temperature is heated from ambient temperature to
5. Significance and Use
the rethermalizer’s calibrated thermostat(s) set point.
5.1 The energy input rate test is used to confirm that the
3.1.8 preheat time, n—time required for the water vat to heat
water-bath rethermalizer under test is operating in accordance
from ambient room temperature to the calibrated thermostat(s)
with its nameplate rating.
set point.
3.1.9 production capacity, n—maximum rate (lb/h (kg/h)) at
5.2 The water-bath rethermalizer temperature calibration is
which water-bath rethermalizer can bring the refrigerated clam
used to ensure that the water-bath rethermalizer being tested is
chowder to a specified rethermalized condition.
operating at the specified temperature. Temperature calibration
also can be used to evaluate and calibrate the thermostat
3.1.10 retherm energy, n—total energy consumed by the
control dial(s).
rethermalizer as it is used to reheat bags of refrigerated clam
chowder.
5.3 Preheat energy and time can be useful to food service
3.1.11 retherm-energy effıciency, n—quantity of energy re- operators to manage energy demands, and to estimate the
quired to warm the specified food product (clam chowder
amount of time required for preheating a water-bath rethermal-
soup), expressed as a percentage of the quantity of energy input izer.
to the water-bath rethermalizer during the reheating period.
5.4 Idle energy rate and pilot energy rate can be used to
3.1.12 retherm energy rate, n—average rate of energy con-
estimate energy consumption during non-rethermalizing peri-
sumed by the rethermalizer while reheating bags of refrigerated
ods.
clam chowder.
5.5 Production capacity is used by food service operators to
3.1.13 test method, n—a definitive procedure for the
choose a water-bath rethermalizer that matches their particular
identification, measurement, and evaluation of one or more
food output requirements.
qualities, characteristics, or properties of a material, product,
5.6 Retherm-energy efficiency is a precise indicator of the
system, or service that produces a test results.
water bath rethermalizer’s energy performance under full-load
3.1.14 uncertainty, n—measure of systematic and precision
condition. This information enables the operator to consider
errors in specified instrumentation or measure of repeatability
energy performance when selecting a water-bath rethermalizer.
of a reported test result.
3.1.15 water-bath rethermalizer, n—appliance, including a
6. Apparatus
rethermalizing vessel, in which water is placed to such a depth
6.1 Analytical Balance Scale, for measuring weights up to
that the food is essentially supported by displacement of the
15 lb (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and an
water rather than by the bottom of the vessel, which is designed
uncertainty of 0.01 lb (0.004 kg).
for the purpose of reheating pre-cooked food contained in
vacuum-sealed, boilable bags.
6.2 Barometer, for measuring absolute atmospheric
pressure, to be used for adjustment of measured gas volume to
4. Summary of Test Method
standard conditions. Shall have a resolution of 0.2 in. Hg (670
Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
4.1 The water-bath rethermalizer under test is connected to
the appropriate metered energy source. The measured energy
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
input rate is determined and checked against the rated input
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
before continuing with testing.
from the floor and with the capacity to operate at a nominal net
exhaust ventilation rate of 300 cfm per linear foot (460L/s per
4.2 The water temperature in the rethermalizing zone of the
linear metre) of active hood length. This hood shall extend a
water-bath rethermalizer is monitored at a location chosen to
minimum of 6 in. (152 mm) past both sides and the front of the
represent the average temperature of the water while the
rethermalizing appliance and shall not incorporate side curtains
water-bath rethermalizer maintains a specified rethermalizing
or partitions. Makeup air shall be delivered through face
temperature.
registers or from the space, or both.
4.3 Preheat energy, time, and rate are determined while the
6.4 Data Acquisition System, for measuring energy and
water-bath rethermalizer is operated with the thermostat(s) set
temperatures, capable of multiple temperature displays updat-
to specified temperature.
ing at least every 2 s.
4.4 The idle energy is determined while the water-bath
rethermalizer is operated in a ready-to-use state with the 6.5 Flow Meter, for measuring total water consumption of
thermostat(s) set to the calibrated temperature. The rate of pilot the appliance. Shall have a resolution of 0.01 gal (0.04 L) and
energy consumption also is determined when applicable to the an uncertainty of 0.01 gal (0.04 L) at a flow rate as low as 0.2
water-bath rethermalizer under test. gpm (0.8 lpm).
F2473 − 12 (2023)
6.6 Gas Meter, for measuring the gas consumption of a 6 in. (1.98 m) from the floor. Position the water-bath rether-
water-bath rethermalizer, shall be a positive displacement type malizer with the front edge of the water in the rethermalizing
3 3
with a resolution of at least 0.01 ft (0.0003 m ) and a vat inset 6 in. (152 mm) from the front edge of the hood at the
maximum uncertainty no greater than 1 % of the measured manufacturer’s recommended working height. The length of
3 3
value for any demand greater than 2.2 ft (0.06 m ) per hour. If the exhaust hood and active filter area shall extend a minimum
the meter is used for measuring the gas consumed by the pilot of 6 in. (152 mm) past the vertical plane of both sides of the
3 3
lights, it shall have a resolution of at least 0.01 ft (0.0003 m ) water-bath rethermalizer. In addition, both sides of the water-
and a maximum uncertainty no greater than 2 % of the bath rethermalizer shall be a minimum of 3 ft (0.9 m) from any
measured value. sidewall, side partition, or other operating appliance. The
exhaust ventilation rate shall be 300 cfm per linear foot (460
6.7 Pressure Gage, for monitoring gas pressure. Shall have
L/s per linear metre) of hood length. The associated heating or
a range of 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5 in.
cooling system shall be capable of maintaining an ambient
H O (125 kPa), and a maximum uncertainty of 1 % of the
temperature of 73 6 3°F (22 6 2°C) within the testing
measured value.
environment when the exhaust ventilation system is operating.
6.8 Stop Watch, with a 1-s resolution.
9.3 The testing environment during energy tests shall be
6.9 Thermocouple Probe(s), industry standard type T or
maintained in accordance with the section on performance for
type K thermocouples capable of immersion, with a range of
open top hot food holding equipment room specifications of
from 50 to 400°F (10 to 204°C) and an uncertainty of 61°F
NSF/ANSI 4. NSF/ANSI 4 test room conditions are ambient
(60.5°C).
temperature of 73 6 3°F (22 6 2°C), no vertical temperature
6.10 Temperature Sensor, for measuring natural gas tem- gradient exceeding 1.5°F/ft (2.5°C/m), and maximum air
perature in the range of 50 to 100°F (10 to 38°C) with an
current velocity of 50 ft/min (0.25 m/s).
uncertainty of 61°F (60.5°C).
9.4 Connect the water-bath rethermalizer to a calibrated
6.11 Watt-Hour Meter, for measuring the electrical energy
energy test meter. For gas installations, install a pressure
consumption of a water-bath rethermalizer, shall have a reso-
regulator downstream from the meter to maintain a constant
lution of at least 10 Wh and a maximum uncertainty no greater
pressure of gas for all tests. Install instrumentation to record
than 1.5 % of the measured value for any demand greater than
both the pressure and temperature of the gas supplied to the
100 W. For any demand less than 100 W, the meter shall have
water-bath rethermalizer and the barometric pressure during
a resolution of at least 10 Wh and a maximum uncertainty no
each test so that the measured gas flow can be corrected to
greater than 10 %.
standard conditions. For electric installations, a voltage regu-
lator may be required during tests if the voltage supply is not
7. Reagents and Materials
within 62.5 % of the manufacturer’s “nameplate” voltage.
7.1 Water used shall have a maximum hardness of three
9.5 For an electric water-bath rethermalizer, confirm (while
grains per gallon. Distilled water may be used.
the water-bath rethermalizer elements are energized) that the
supply voltage is within 62.5 % of the operating voltage
7.2 New England Clam Chowder Soup, refrigerated, ready
specified by the manufacturer. Record the test voltage for each
to use, in nominal 1-gal (3.8-L) vacuum packed bags or
test.
“chubs,” weighing 6.0 6 0.2 lb (2.72 6 0.09 kg) per bag. The
NOTE 2—It is the intent of the testing procedure in this test method to
clam chowder shall be stabilized in a refrigerator at 38 6 2°F
evaluate the performance of a water-bath rethermalizer at its rated electric
(3 6 1°C).
voltage. If the unit is rated dual voltage (that is, designed to operate at
NOTE 1—Generic brand New England Clam Chowder has been proven
either 240 or 480 V with no change in components), the voltage selected
to be an acceptable product for testing by the Food Service Technology
by the manufacturer or tester, or both, shall be reported. If a water-bath
Center.
rethermali
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