ASTM F1521-12
(Test Method)Standard Test Methods for Performance of Range Tops
Standard Test Methods for Performance of Range Tops
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range 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.
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.
5.4 The cooking energy efficiency is a direct measurement of range efficiency at the full-energy input rate. This data can be used by food service operators in the selection of ranges, as well as for the management of a restaurant's energy demands.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).
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range capacity. This helps the food service operator match a range to particular food output requirements.
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.
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.
1.3 The range top can be evaluated with respect to the following (where applicable):
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), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).
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 and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F1521 − 12 An American National Standard
Standard Test Methods for
1
Performance of Range Tops
This standard is issued under the fixed designation F1521; 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 2.2 ASHRAE Standard:
ASHRAE Guideline 2-1986(RA90) Thermal and Related
1.1 These test methods cover the energy consumption and
3
Properties of Food and Food Materials
cooking performance of range tops. The food service operator
can use this evaluation to select a range top and understand its
3. Terminology
energy consumption.
3.1 Definitions:
1.2 These test methods are applicable to gas and electric
3.1.1 cooking container—a vessel used to hold the food
range tops including both discreet burners and elements and
product that is being heated by the cooking unit.
hot tops.
3.1.2 cooking energy—energy consumed by the cooking
unit as it is used to raise the temperature of water in a cooking
1.3 The range top can be evaluated with respect to the
following (where applicable): container under full-input rate.
1.3.1 Energy input rate (see 10.2), and
3.1.3 cooking energy effıciency—quantity of energy input to
1.3.2 Pilot energy consumption (see 10.3). the water expressed as a percentage of the quantity of energy
input to the cooking unit during the full-input rate tests.
1.3.3 Heat-uptemperatureresponseandtemperatureunifor-
mityatminimumandmaximumcontrolsettings(see10.4),and
3.1.4 cooking unit—a heating device located on the range
1.3.4 Cooking energy efficiency and production capacity
top that is powered by a single heat source comprised of either
(see 10.5).
a gas burner or an electrical element that is independently
controlled.
1.4 The values stated in inch-pound units are to be regarded
3.1.5 energy input rate—rate (Btu/h) at which an appliance
as standard. The values given in parentheses are mathematical
consumes energy.
conversions to SI units that are provided for information only
and are not considered standard.
3.1.6 heat-up temperature response—temperature rise on
the surface of a steel plate during the test period in accordance
1.5 This standard does not purport to address all of the
with the heat-up temperature-response test.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
3.1.7 production capacity—maximum rate at which the
priate safety and health practices and determine the applica- cooking unit heats water in accordance with the cooking
bility of regulatory limitations prior to use.
energy-efficiency test.
3.1.8 production rate—rate at which the cooking unit heats
2. Referenced Documents
water in accordance with the cooking energy-efficiency test.
2
2.1 ASTM Standards:
3.1.9 range—a device for cooking food by direct or indirect
A36/A36MSpecification for Carbon Structural Steel
heat transfer from one or more cooking units to one or more
D3588Practice for Calculating Heat Value, Compressibility
cooking containers.
Factor, and Relative Density of Gaseous Fuels
3.1.10 temperature uniformity—the comparison of indi-
vidual temperatures measured on the surface of a steel plate at
the end of the test period in accordance with the heat-up
1
ThesetestmethodsareunderthejurisdictionofASTMCommitteeF26onFood temperature-response test.
Service Equipment and are the direct responsibility of Subcommittee F26.06 on
3.1.11 uncertainty—measure of systematic and precision
Productivity and Energy Protocol.
errors in specified instrumentation or measure of repeatability
Current edition approved Oct. 1, 2012. Published December 2012. Originally
approved in 1994. Last previous edition approved in 2008 as F1521–03 (2008).
of a reported test result.
DOI: 10.1520/F1521-12.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
3
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM See ASHRAE Handbook of Fundamentals, Chapter 30,Table I, 1989, available
Standards volume information, refer to the standard’s Document Summary page on fromAmerican Society of Heating, Refrigeration, andAir-Conditioning Engineers,
the ASTM website. 1791 Tullie Circle NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1521 − 12
4. Summary of Test Methods 6.3.1 The recommended cooking container for all testing
4
shallbeaprofessionalstandardweightWearEverModel4333
4.1 The range to be tested is connected to the appropriate
4
sauce pot with a Wear Ever Model 4193 lid. If it
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1521 − 03 (Reapproved 2008) F1521 − 12 An American National Standard
Standard Test Methods for
1
Performance of Range Tops
This standard is issued under the fixed designation F1521; 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
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.
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.
1.3 The range top can be evaluated with respect to the following (where applicable):
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), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).
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 and health practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ASHRAE Standard:
3
ASHRAE Guideline 2-1986 (RA90) Thermal and Related Properties of Food and Food Materials
3. Terminology
3.1 Definitions:
3.1.1 cooking container—a vessel used to hold the food product that is being heated by the cooking unit.
3.1.2 cooking energy—energy consumed by the cooking unit as it is used to raise the temperature of water in a cooking container
under full-input rate.
3.1.3 cooking energy effıciency—quantity of energy input to the water expressed as a percentage of the quantity of energy input
to the cooking unit during the full-input rate tests.
3.1.4 cooking unit—a heating device located on the range top that is powered by a single heat source comprised of either a gas
burner or an electrical element that is independently controlled.
3.1.5 energy input rate—rate (Btu/h) at which an appliance consumes energy.
3.1.6 heat-up temperature response—temperature rise on the surface of a steel plate during the test period in accordance with
the heat-up temperature-response test.
1
These test methods are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and are the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved Oct. 1, 2008Oct. 1, 2012. Published February 2009December 2012. Originally approved in 1994. Last previous edition approved in 20032008
as F1521 – 03.F1521 – 03 (2008). DOI: 10.1520/F1521-03R08.10.1520/F1521-12.
2
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 Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available from American Society of Heating, Refrigeration, and Air-Conditioning Engineers, 1791
Tullie Circle NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1521 − 12
3.1.7 production capacity—maximum rate at which the cooking unit heats water in accordance with the cooking energy-
efficiency test.
3.1.8 production rate—rate at which the cooking unit heats water in accordance with the cooking energy-efficiency test.
3.1.9 range—a device for cooking food by direct or indirect heat transfer from one or more cooking units to one or more
cooking containers.
3.1.10 temperature uniformity—the comparison of individual temperatures measured on the surface of a steel plate at the end
of the test period in accordance with the heat-up temperature-response
...
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