ASTM F1785-97(2003)e1
(Test Method)Standard Test Method for Performance of Steam Kettles
Standard Test Method for Performance of Steam Kettles
SIGNIFICANCE AND USE
The maximum energy input rate test is used to confirm that the steam kettle is operating within 5 % of the manufacturer’rated input so that testing may continue. This test method also may disclose any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. The maximum input rate can be useful to food service operators for managing power demand.
The capacity test determines the maximum volume of food product the kettle can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a steam kettle, which is appropriately sized for their operation.
Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids up to serving temperature.
Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a steam kettle. Simmer energy rate is also an indicator of steam kettle energy performance when preparing foods which require long cook times, for example, potatoes, beans, rice, or stew.
Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics.
1.2 This test method is applicable to direct steam and self-contained gas or electric steam kettles. The steam kettle can be evaluated with respect to the following, where applicable:
1.2.1 Maximum energy input rate (10.2); 1.2.2 Capacity (10.3); 1.2.3 Heatup energy efficiency and energy rate (10.4); 1.2.4 Production capacity (10.4); 1.2.5 Simmer energy rate (10.5); 1.2.6 Pilot energy rate, if applicable (10.6).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 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.
General Information
Relations
Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
e1
Designation:F1785–97(Reapproved 2003)
Standard Test Method for
Performance of Steam Kettles
This standard is issued under the fixed designation F 1785; 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 (e) indicates an editorial change since the last revision or reapproval.
e NOTE—Sections 2.2 and 9.3 were editorially corrected in February 2005.
1. Scope 2.2 ANSI Standard:
Z83.11 American National Standard for Gas Food Service
1.1 This test method evaluates the energy consumption and
Equipment
cooking performance of steam kettles. The food service opera-
2.3 ASME Documents:
tor can use this evaluation to select a steam kettle and
Standard Specification for Kettles, Steam-Jacketed, 32 oz to
understand its energy consumption and performance character-
20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct
istics.
Connected, Gas Fired and Electric Fired
1.2 This test method is applicable to direct steam and
Standard Specification for Kettles, Steam-Jacketed, 20 to
self-contained gas or electric steam kettles. The steam kettle
200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct
can be evaluated with respect to the following, where appli-
Connected, Gas Fired and Electric Fired
cable:
2.4 ASHRAE Documents:
1.2.1 Maximum energy input rate (10.2).
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.2.2 Capacity (10.3).
of Experimental Data
1.2.3 Heatup energy efficiency and energy rate (10.4).
ASHRAE Handbook of Fundamentals, Thermodynamic
1.2.4 Production capacity (10.4).
Properties of Water at Saturation, Chapter 6, Table 2,
1.2.5 Simmer energy rate (10.5).
1.2.6 Pilot energy rate, if applicable (10.6).
1.3 The values stated in inch-pound units are to be regarded
3. Terminology
as standard. The SI units given in parentheses are for informa-
3.1 Definitions:
tion only.
3.1.1 control electric energy, n—the electric energy, for
1.4 This standard does not purport to address all of the
example, for controls, fans, consumed by steam kettles whose
safety concerns, if any, associated with its use. It is the
primary fuel source is not electricity, that is, gas, direct steam.
responsibility of the user of this standard to establish appro-
Control electric energy is measured and reported separately
priate safety and health practices and determine the applica-
fromprimaryfuelenergysothattheirrespectivefuelpricescan
bility of regulatory limitations prior to use.
be applied to estimate energy costs.
2. Referenced Documents 3.1.2 fill-to-spill capacity, n—the maximum food capacity
(gal) of the steam kettle as determined by filling to the point of
2.1 ASTM Standards:
overflow.
F 1602 Specification for Kettles, Steam-Jacketed, 20 to 200
3.1.3 heatup energy, n—energy consumed by the steam
gal (75.7 to 757 L), Floor or Wall Mounted, Direct
kettle as it is used to heat the specified food product to a
Connected, Gas Fired and Electric Fired
specified temperature.
F 1603 Specification for Kettles, Steam-Jacketed, 32 oz to
3.1.4 heatup energy effıciency, n—a quantity of energy
20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct
imparted to the specified food product, expressed as a percent-
Connected, Gas Fired and Electric Fired
age of energy consumed by the steam kettle during the heatup
event.
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved Sept. 10, 2003. Published September 2003. Originally 4th Floor, New York, NY 10036.
approved in 1997. Last previous edition approved in 1997 as F 1787 – 97. Available from American Society of Mechanical Engineers (ASME), ASME
For referenced ASTM standards, visit the ASTM website, www.astm.org, or International Headquarters, Three Park Ave., New York, NY 10016-5990.
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.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
e1
F1785–97 (2003)
3.1.5 heatup energy rate, n—the average rate of energy 5.3 Production capacity is used by food service operators to
consumption (kBtu/h or kW) during the heatup energy effi- choose a steam kettle that matches their food output. The
ciency test. production capacity determined in this test method is a close
3.1.6 maximum energy input rate, n—the peak rate (kBtu/h indicatorofhowquicklythekettlecanbringsoups,sauces,and
or kW) at which a steam kettle consumes energy, as measured other liquids up to serving temperature.
in this test method. 5.4 Heatup energy efficiency and simmer energy rate allow
3.1.7 nameplate energy input rate, n—the peak rate (kBtu/h the operator to consider energy performance when selecting a
or kW) at which a steam kettle consumes energy, as stated by steam kettle. Simmer energy rate is also an indicator of steam
the manufacturer. kettle energy performance when preparing foods which require
3.1.8 nameplate capacity, n—the food capacity (gal) of the long cook times, for example, potatoes, beans, rice, or stew.
steam kettle, as stated by the manufacturer. 5.5 Pilot energy rate can be used to estimate energy con-
3.1.9 pilot energy rate, n—the rate of energy consumption sumptionforgas-firedsteamkettleswithstandingpilotsduring
(kBtu/h) by a gas steam kettle’s standing pilot, where appli- non-cooking periods.
cable.
3.1.10 production capacity, n—the highest rate (lb/h) at
6. Apparatus
which a steam kettle can bring the specified food product to a
6.1 Analytical Balance Scale, for measuring weights up to
specified temperature.
25 lb with a resolution of 0.01 lb and an uncertainty of 0.01 lb,
3.1.11 simmer energy rate, n—the rate (kBtu/h or kW) at
for measuring the quantity of water loaded into the kettle.
which a steam kettle consumes energy while maintaining the
6.2 Barometer, for measuring absolute atmospheric pres-
specified food product at a specified simmer temperature.
sure, for adjustment of measured natural gas volume to
3.1.12 steam kettle, n—an appliance wherein heat is im-
standard conditions. Barometer shall have a resolution of 0.2
parted to food in a deep-sided vessel by steam or hot fluid
in. Hg and an uncertainty of 0.2 in. Hg.
circulating through the jacket of the vessel.
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
3.1.13 testing capacity, n—the capacity (gal) at which the
the lower edge of the hood 6 ft, 6 in. from the floor and with
steam kettle is operated during the heatup and simmer tests,
the capacity to operate at a nominal exhaust ventilation rate of
that is, 90 % of fill-to-spill capacity.
150 cfm/linear ft of active hood length. This hood shall extend
a minimum of 6 in. past both sides and the front of the cooking
4. Summary of Test Method
vessel and shall not incorporate side curtains or partitions.
4.1 Thesteamkettleisconnectedtotheappropriatemetered
Makeup air shall be delivered through face registers or from
energy source, and the energy input rate is determined to
the space, or both.
confirm that it is operating within 5 % of the nameplate energy
6.4 Gas Meter, for measuring the gas consumption of a
input rate.
steam kettle, shall be a positive displacement type with a
4.2 The steam kettle is filled to the point of overflow to
resolution of at least 0.01 ft and a maximum uncertainty no
determine the fill-to-spill capacity. For subsequent tests a
greater than 1 % of the measured value for any demand greater
smaller volume, the testing capacity, is calculated to allow
than 2.2 ft /h. If the meter is used for measuring the gas
adequate freeboard between the waterline and the lip of the
consumed by the pilot lights, it shall have a resolution of at
kettle.
least 0.01 ft and a maximum uncertainty no greater than 2 %
4.3 Thesteamkettleissettomaximuminputandmonitored
of the measured value.
as it heats water from 80°F to 160°F, which yields the heatup
6.5 Pressure Gage, for monitoring gas pressure. The gage
energy efficiency, heatup energy rate, and production capacity.
shall have a range from 0 to 15 in. H O, a resolution of 0.5 in.
4.4 The steam kettle controls are adjusted to maintain water
H O, and a maximum uncertainty of 1 % of the measured
at 165°F for three hours, yielding the simmer energy rate.
value.
4.5 When applicable, the energy required to maintain the
6.6 Stopwatch, with a 1-s resolution.
standing pilot for a gas appliance is measured, and the pilot
6.7 Temperature Sensor, for measuring natural gas tempera-
energy rate is reported.
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
6.8 Thermocouple Probe, industry standard Type T or Type
5. Significance and Use
Kthermocouplescapableofimmersionwitharangefrom50to
5.1 The maximum energy input rate test is used to confirm
250°F and an uncertainty of 61°F.
that the steam kettle is operating within 5 % of the manufac-
6.9 Watt-Hour Meter, for measuring the electrical energy
turer’s rated input so that testing may continue. This test
consumption of a steam kettle, having a resolution of at least 1
methodalsomaydiscloseanyproblemswiththeelectricpower
Wh and a maximum uncertainty no greater than 1.5 % of the
supply, gas service pressure, or steam supply flow or pressure.
measured value for any demand greater than 100 W. For any
The maximum input rate can be useful to food service
demand less than 100W, the meter shall have a resolution of at
operators for managing power demand.
least 1 Wh and a maximum uncertainty no greater than 10 %.
5.2 The capacity test determines the maximum volume of
food product the kettle can hold and the amount of food
7. Reagents and Materials
product that will be used in subsequent tests. Food service
operators can use the results of this test method to select a 7.1 Water, from municipal water supply or other potable
steam kettle, which is appropriately sized for their operation. source.
e1
F1785–97 (2003)
8. Sampling 10. Procedures
8.1 Steam Kettle—A representative production model shall 10.1 General:
10.1.1 If the steam kettle is equipped with a lid, all tests
be selected for performance testing.
shall be conducted with the lid removed or fully raised.
10.1.2 Optionally, all tests may be repeated with the lid
9. Preparation of Apparatus
closed and the steam kettle reevaluated as a separate appliance.
9.1 Install the appliance in accordance with the manufactur-
er’s instructions under a 4-ft deep canopy exhaust hood NOTE 2—PG & E found that the simmer energy rate was reduced by as
much as 50 % when the steam kettle was evaluated with the lid down.
mounted against the wall, with the lower edge of the hood 6 ft,
6 in. from the floor. Position the steam kettle with front edge of
10.1.3 For gas steam kettles, the following shall be obtained
the cooking vessel inset 6 in. from the front edge of the hood
and recorded for each test run:
at the manufacturer’s recommended working height. The
10.1.3.1 Higher heating value;
length of the exhaust hood and active filter area shall extend a
10.1.3.2 Standard gas pressure and temperature used to
minimum of 6 in. past both sides of the cooking vessel. In
correct measured gas volume to standard conditions;
addition, both sides of the appliance shall be a minimum of 3
10.1.3.3 Measured gas temperature;
ft from any side wall, side partition, or other operating
10.1.3.4 Measured gas pressure;
appliance. The exhaust ventilation rate shall be 150 cfm/linear
10.1.3.5 Barometric pressure;
ft of hood length. The application of a longer hood is
10.1.3.6 Ambient temperature; and,
acceptable, provided the ventilation rate is maintained at 150
10.1.3.7 Energy input rate during or immediately prior to
cfm/linear ft over the entire length of the active hood. The
test.
associated heating or cooling system shall be capable of
NOTE 3—The preferred method for determining the heating value of
maintaining an ambient temperature of 75 6 5°F within the
gas supplied to the steam kettle under test is by using a calorimeter or gas
testing environment when the exhaust ventilation system is
chromatograph in accordance with accepted laboratory procedures. It is
operating.
recommended that all testing be performed with gas with a heating value
9.2 Connect the steam kettle to a calibrated energy test
between 1000 and 1075 Btu/ft .
meter. For gas installations, install a pressure regulator down-
10.1.4 For gas steam kettles, control electric energy con-
stream from the meter to maintain a constant pressure of gas
sumption also shall be measured and added to gas energy for
for all tests. Install instrumentation to record both the pressure
all tests, with the exception of the maximum energy input rate
and temperature of the gas supplied to the steam kettle and the
test (see 10.2).
barometric pressure during each test so that the measured gas
NOTE 4—If it is clear that the control electric energy consumption rate
flow can be corrected to standard conditions. For electric
is constant during a test, an instantaneous power measurement can be
installations,avoltageregulatormayberequiredduringtestsif
made when convenient during that test, rather than continuous monitoring
the voltage supply is not within 62.5 % of the manufacturer’s
of accumulated energy consumption. Energy can be estimated later, based
nameplate voltage.
on the power measurement and the duration of the test.
9.3 For a gas steam kettle, adjust (during maximum energy
10.1.5 For electric steam kettles, the following shall be
input) the gas supply pressure downstream from the appli-
obtained and recorded for each run of every test:
ance’s pressure regulator to within 62.5 % of the operating
10.1.5.1 Voltage while elements are energized;
manifold pressure specified by the manufacturer. Make adjust-
10.1.5.2 Measured peak input rate during or immediately
ments to the appliance following the manufacturer’s recom-
prior to test; and,
mendations for optimizing combustion. Proper combustion
10.1.5.3 Ambient temperature.
may be verified by measuring air-free CO in accordance with
10.1.6 For direct steam kettles, record the supplied steam
ANSI Z83.11.
pressure and average flow rate for each run of every test.
9.4 For an electric steam kettle, while the elements are
10.1.7 F
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.