ASTM F1695-96
(Test Method)Standard Test Method for Performance of Underfired Broilers
Standard Test Method for Performance of Underfired Broilers
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2 This test method is applicable to gas and electric underfired broilers.
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2).
1.3.2 Temperature distribution across the broiling area (see 10.3).
1.3.3 Preheat energy and time (see 10.4).
1.3.4 Pilot energy rate, if applicable (see 10.5).
1.3.5 Cooking energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and product cook time (see 10.7).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
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.
General Information
Relations
Standards Content (Sample)
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
An American National Standard
Designation: F 1695 – 96
Standard Test Method for
Performance of Underfired Broilers
This standard is issued under the fixed designation F 1695; 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.
1. Scope AOAC Official Action 960.39 Fat (Crude) or Ether Extract
in Meat
1.1 This test method covers the evaluation of the energy
2.4 ASHRAE Document:
consumption and cooking performance of underfired broilers.
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
The food service operator can use this evaluation to select an
of Experimental Data
underfired broiler and understand its energy performance.
2.5 Other Document:
1.2 This test method is applicable to gas and electric
Development and Application of a Uniform Testing Proce-
underfired broilers.
dure for Griddles, 1989
1.3 The underfired broiler can be evaluated with respect to
the following (where applicable):
3. Terminology
1.3.1 Energy input rate (see 10.2),
3.1 Definitions:
1.3.2 Temperature distribution across the broiling area (see
3.1.1 cooking energy, n—energy consumed by the under-
10.3),
fired broiler as it is used to cook hamburger patties under
1.3.3 Preheat energy and time (see 10.4),
heavy- and light-load conditions.
1.3.4 Pilot energy rate, if applicable (see 10.5),
3.1.2 cooking energy effıciency, n—quantity of energy im-
1.3.5 Cooking energy rate (see 10.6), and
parted to the hamburgers, expressed as a percentage of energy
1.3.6 Cooking energy efficiency and product cook time (see
consumed by the underfired broiler during the cooking event.
10.7).
3.1.3 cooking energy rate, n—average rate of energy con-
1.4 The values stated in inch-pound units are to be regarded
sumption (Btu/h (kJ/h) or kW) during the cooking energy
as standard. The SI units given in parentheses are for informa-
efficiency tests, with the underfired broiler set such that the
tion only.
broiling area does not exceed 600°F (315°C).
1.5 This standard does not purport to address all of the
3.1.4 cook time, n—time required to cook fresh hamburgers
safety concerns, if any, associated with its use. It is the
as specified in 7.4 to a 35 6 2 % weight loss during a cooking
responsibility of the user of this standard to establish appro-
energy efficiency test.
priate safety and health practices and determine the applica-
3.1.5 energy input rate, n—peak rate at which an underfired
bility of regulatory limitations prior to use.
broiler consumes energy (Btu/h (kJ/h) or kW).
2. Referenced Documents 3.1.6 pilot energy rate, n—average rate of energy consump-
tion (Btu/h (kJ/h)) by an underfired broiler’s continuous pilot
2.1 ASTM Standards:
2 (if applicable).
A 36/A 36 M Specification for Structural Steel
3.1.7 preheat energy, n—amount of energy consumed by
2.2 ANSI Standard:
the underfired broiler while preheating the broiling area from
ANSI Z83.11 for Gas Food Service Equipment—Ranges
ambient room temperature to 500°F (260°C).
and Unit Broilers
4 3.1.8 preheat rate, n—average rate (°F/min (°C/min)) at
2.3 AOAC Documents:
which the broiling area temperature is heated from ambient
AOAC Official Action 950.46 Air Drying to Determine
temperature to 500°F (260°C).
Moisture Content of Meat and Meat Products%
3.1.9 preheat time, n—time required for the broiling area to
preheat from ambient room temperature to 500°F (260°C).
3.1.10 uncertainty, n—measure of systematic and precision
This test method is under the jurisdiction of ASTM Committee F-26 on Food
errors in specified instrumentation or measure of repeatability
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
of a reported test result.
Productivity and Energy Protocol.
Current edition approved April 10, 1996. Published July 1996.
Annual Book of ASTM Standards, Vol 01.04.
3 5
Available from the American National Standards Institute, 11 W. 42nd St., 13th Available from the American Society of Heating, Refrigerating, and Air
Floor, New York, NY 10036. Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
4 6
Available from the Association of Official Analytical Chemists, 1111 N. 19th Available from Pacific Gas and Electric Co., 3400 Crow Canyon Road, San
Street, Arlington, VA 22209. Ramon, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1695
3.1.11 underfired broiler, n—an appliance with a hightem- linear metre) of active hood length. This hood shall extend a
perature radiant heat source below a grate for cooking food, minimum of 6 in. (152 mm) past both sides and the front of the
similar to the barbecue, also known as radiant or charbroilers. cooking appliance and shall not incorporate side curtains or
partitions. Makeup air shall be delivered through face registers
4. Summary of Test Method
or from the space, or both.
4.1 The underfired broiler is connected to the appropriate
6.4 Convection Drying Oven, with temperature controlled at
metered energy source, and the energy input rate is determined
215 to 220°F (101 to 104°C), used to determine moisture
to confirm that the appliance is operating within 5 % of the
content of both the raw and cooked food product.
nameplate energy input rate.
6.5 Data Acquisition System, for measuring energy and
4.2 The broiler grate is covered with 5-in. (127 mm)
temperatures, capable of multiple-temperature displays updat-
diameter metal disks and the temperature distribution of the
ing at least every 2 s.
broiling area is determined by the disk temperatures with the
6.6 Gas Meter, for measuring the gas consumption of an
underfired broiler controls set to achieve maximum input rate.
underfired broiler. It shall be a positive displacement type with
3 3
4.3 The amount of energy and time required to preheat the
a resolution of at least 0.01 ft (0.0003 m ) and a maximum
broiling area to 500°F (260°C) is determined with the controls
uncertainty no greater than 1 % of the measured value for any
3 3
set to achieve maximum input rate.
demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
4.4 The pilot energy rate is determined, when applicable, for
for measuring the gas consumed by the pilot lights, it shall
3 3
gas underfired broilers.
have a resolution of at least 0.01 ft (0.0003 m ) and a
4.5 The underfired broiler controls are set such that the
maximum uncertainty no greater than 2 % of the measured
broiling area does not exceed a maximum temperature of
value.
600°F (315°C) and a cooking energy rate is established at this
6.7 Pressure Gage, for monitoring gas pressure. Shall have
setting.
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
4.6 With the controls set such that the broiling area does not
in. H O (125 Pa), and a maximum uncertainty of 1 % of the
exceed 600°F (315°C), the underfired broiler is used to cook
measured value.
thawed, ⁄3-lb (0.15-kg), 20 % fat, pure beef hamburger patties
6.8 Steel Disks, (four for each square-foot of broiler grate)
to a well-done condition (35 6 2 % weight loss, corresponding
composed of structural-grade carbon steel in accordance with
to an internal temperature of 175°F (79°C)). Cooking energy
Specification A 36/A 36 M, free of rust or corrosion, 5-in. (127
efficiency is determined for heavy- and light-load conditions.
mm) diameter, and ⁄4 in. (6.3 mm) thick. The disks shall be flat
to within 0.010 in. (0.25 mm) over the diameter.
NOTE 1—Because there is no recovery time associated with cooking on
6.9 Stopwatch, with a 1-s resolution.
underfired broilers, product cook time is reported for the specified food
6.10 Strain Gage Welder, capable of welding thermocouples
product instead of production capacity.
to steel.
5. Significance and Use
6.11 Temperature Sensor, for measuring gas temperature in
5.1 The energy input rate test is used to confirm that the
the range from 50 to 100°F (10 to 38°C) with an uncertainty of
underfired broiler is operating properly prior to further testing. 61°F (0.56°C).
5.2 Temperature distribution of the broiling area may be
6.12 Thermocouple(s), fiberglass insulated, 24-gage, Type
used by food service operators to select an underfired broiler K thermocouple wire, peened flat at the exposed ends and spot
with the desired temperature gradients.
welded to surfaces with a strain gage welder.
5.3 Preheat energy and time can be useful to food service 6.13 Thermocouple Probe(s), industry standard Type T or
operators to manage energy demands and to know how quickly Type K thermocouples capable of immersion with a range from
the underfired broiler can be ready for operation. 30 to 200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
5.4 Cooking energy efficiency is a precise indicator of 6.14 Watt-Hour Meter, for measuring the electrical energy
underfired broiler energy performance under various loading consumption of an underfired broiler. It shall have a resolution
conditions. This information enables the food service operator of at least 10 Wh and a maximum uncertainty no greater than
to consider energy performance when selecting an underfired 1.5 % of the measured value for any demand greater than 100
broiler. W. For any demand less than 100 W, the meter shall have a
resolution of at least 10 Wh and a maximum uncertainty no
6. Apparatus
greater than 10 %.
6.1 Analytical Balance Scale, for measuring weights up to
7. Reagents and Materials
15 lb (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and an
uncertainty of 0.01 lb (0.004 kg).
7.1 Drip Rack, large enough to hold a full load of ham-
6.2 Barometer, for measuring absolute atmospheric pres-
burger patties in a single layer (that is, 24 patties for a 24 by
sure, to be used for adjustment of measured gas volume to
36-in. (610 by 915 mm) underfired broiler).
standard conditions. It shall have a resolution of 0.2 in. Hg
7.2 Freezer Paper, waxed commercial grade, 18 in. (460
(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
mm) wide.
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
from the floor and with the capacity to operate at a nominal net 7
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728
exhaust ventilation rate of 400 cfm per linear foot (620 L/s per Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1695
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460 ing manifold pressure specified by the manufacturer. Make
by 130 by 25 mm), for use in packaging hamburger patties. adjustments to the appliance following the manufacturer’s
7.4 Hamburger Patties—A sufficient quantity of hamburger recommendations for optimizing combustion. Proper combus-
patties shall be obtained from a meat purveyor to conduct the tion may be verified by measuring air-free CO in accordance
heavy- and light-load cooking tests. Specifications for the with ANSI Z83.11.
patties shall be three per pound, 20 6 2 % fat (by weight), 9.4 For an electric underfired broiler, confirm (while the
finished grind, pure beef patties with a moisture content elements are energized) that the supply voltage is within
between 58 and 62 % of the total hamburger weight. The ⁄3-lb 62.5 % of the operating voltage specified by the manufacturer.
(0.15 kg) patties shall be machine prepared to produce ⁄8-in. Record the test voltage for each test.
(16 mm) thick patties with a nominal diameter of 5 in. (127
NOTE 4—It is the intent of the testing procedure herein to evaluate the
mm).
performance of an underfired broiler at its rated gas pressure or electric
voltage. If an electric unit is rated dual voltage (that is, designed to operate
NOTE 2—Fresh or tempered hamburger patties may be used for the
at either 208 or 240 V with no change in components), the voltage selected
purposes of this test method.
by the manufacturer or tester, or both, shall be reported. If an underfired
NOTE 3—It is important to confirm by laboratory tests that the ham-
broiler is designed to operate at two voltages without a change in the
burger patties are within the above specifications because these specifi-
resistance of the heating elements, the performance of the unit (for
cations impact directly on cook time and cooking energy consumption.
example, preheat time) may differ at the two voltages.
7.5 Plastic Wrap, commercial grade, 18 in. (460 mm) wide.
9.5 Condition the broiler grate in accordance with the
8. Sampling, Test Units
manufacturer’s instructions. If not specified by the manufac-
turer, follow the procedure described in 9.5.1.
8.1 Underfired Broiler—Select a representative production
9.5.1 Set the underfired broiler controls to achieve maxi-
model for performance testing.
mum input. Allow the underfired broiler to heat for 30 min.
9. Preparation of Apparatus
Using a wire brush, thoroughly brush down the grate, making
9.1 Install the appliance according to the manufacturer’s sure to knock off any stuck particles. The broiler grate is now
conditioned for testing.
instructions under a 4-ft (1.2 m) deep canopy exhaust hood
mounted against the wall, with the lower edge of the hood 6 ft,
10. Procedure
6 in. (1.98 m) from the floor. Position the underfired broiler
10.1 General:
with front edge of appliance inset 6 in. (152 mm) from the front
10.1.1 For gas appliances, record the following for each test
edge of the hood at the manufacturer’s recommended working
run:
height. The length of the exhaust hood and active filter area
10.1.1.1 Higher heating value,
shall extend a minimum of 6 in. (152 mm) past both sides of
10.1.1.2 Standard gas pressure and temperature used to
the underfired broiler. In addition, both sides of the appliance
correct measured gas volume to standard conditions,
shall be a minimum of 3 ft (0.9 m) from any side wall, side
10.1.1.3 Measured gas temperature,
partition, or other operating appliance. The exhaust ventilation
10.1.1.4 Measured gas pressure,
rate shall be 400 cfm/linear foot (620 L/s per linear metre) of
10.1.1.5 Barometric pressure,
hood length (for example, a 3-ft (0.9 m) underfired broiler shall
10.1.1.6 Ambient temperature, and
be ventilated, at a minimum, by a hood 4 by 4 ft (1.2 by 1.2 m)
10.1.1.7 Energy input rate
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.