ASTM F1484-04

Standard Test Method for Performance of Steam Cookers

SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.
1.2 This test method is applicable to the following steam cookers: high-pressure, low-pressure, and pressureless steam cookers (Specification F 1217 Grades A, B, and C); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F 1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):
1.2.1 Maximum energy input rate (see 10.2).
1.2.2 Preheat energy consumption and duration (see 10.3).
1.2.3 Idle energy rate (see 10.4).
1.2.4 Pilot energy rate (see 10.5).
1.2.5 Frozen green pea load cooking energy efficiency (see ).
1.2.6 Frozen green pea load production capacity (see 10.7).
1.2.7 Whole potato load cooking energy efficiency (see 10.7).
1.2.8 Whole potato load production capacity (see10.9).
1.2.9 Water consumption (see and 10.9).
1.2.10 Condensate temperature (see10.7 and 10.9).
1.2.11 Cooking uniformity (see 10.10).
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 may involve hazardous materials, operations, and equipment. It does not 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

• Status: Historical
• Publication Date: 31-Mar-2004
• 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

Relations

• Replaces: ASTM F1484-99 - Standard Test Method for Performance of Steam Cookers
• Effective Date: 01-Apr-2004
• Replaced By: ASTM F1484-04a - Standard Test Methods for Performance of Steam Cookers
• Effective Date: 01-Sep-2004
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Apr-2004
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 01-Apr-2004
• Referred By: ASTM F1217-17(2023) - Standard Specification for Cooker, Steam
• Effective Date: 01-Apr-2004
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Apr-2004
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Apr-2004

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
Designation: F 1484 – 04
Standard Test Methods for
1
Performance of Steam Cookers
This standard is issued under the fixed designation F 1484; 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 2. Referenced Documents
2
1.1 This test method evaluates the energy consumption and 2.1 ASTM Standards:
cooking performance of steam cookers. The food service A 36/A 36M Specification for Structural Steel
operator can use this evaluation to select a steam cooker and D 3588 Practice for Calculating Heat Value, Compressibil-
understand its energy consumption. ity Factor, and Relative Density (Specific Gravity) of
1.2 This test method is applicable to the following steam Gaseous Fuels
cookers: high-pressure, low-pressure, and pressureless steam F 1217 Specification for Cooker, Steam
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cookers (Specification F 1217 Grades A, B, and C); convection 2.2 ASHRAE Documents:
and non-convection steam cookers; steam cookers with self- ASHRAE Handbook of Fundamentals, “Thermal and Re-
contained gas-fired, electric, or steam coil steam generators, lated Properties of Food and Food Materials,” Chapter 30,
and those connected directly to an external potable steam Table 1, 1989.
source (Specification F 1217 Styles i, ii, iii, and iv). The steam ASHRAE Handbook of Fundamentals, “Thermodynamic
cookers will be tested for the following (where applicable): Properties of Water at Saturation,” Chapter 6, Table 2,
1.2.1 Maximum energy input rate (see 10.2). 1989.
4
1.2.2 Preheat energy consumption and duration (see 10.3). 2.3 Other Document:
1.2.3 Idle energy rate (see 10.4). Development and Application of a Uniform Testing Proce-
1.2.4 Pilot energy rate (see 10.5). dure for Steam Cookers
1.2.5 Frozen green pea load cooking energy efficiency (see
3. Terminology
10.7).
1.2.6 Frozen green pea load production capacity (see 10.7). 3.1 Definitions:
3.1.1 boiler, n—self-contained vessel, separate from the
1.2.7 Whole potato load cooking energy efficiency (see
cooking cavity, wherein water is boiled to produce steam for
10.9).
1.2.8 Whole potato load production capacity (see 10.9). the steam cooker. Also called a steam generator.
3.1.2 condensate, n—a mixture of condensed steam and
1.2.9 Water consumption (see 10.7 and 10.9).
1.2.10 Condensate temperature (see 10.7 and 10.9). cooling water, exiting the steam cooker and directed to the
floor drain.
1.2.11 Cooking uniformity (see 10.10).
1.3 The values stated in inch-pound units are to be regarded 3.1.3 cooking energy effıciency, n—quantity of energy im-
parted to the specified food product expressed as a percentage
as standard. The SI units given in parentheses are for informa-
tion only. of energy consumed by the steam cooker during the cooking
event.
1.4 This standard may involve hazardous materials, opera-
tions, and equipment. It does not address all of the safety 3.1.4 cooking energy rate, n—average rate of energy con-
sumption (kBtu/h or kW) during the cooking energy efficiency
concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety and test. Refers to any loading scenario in the green pea or potato
load tests.
health practices and determine the applicability of regulatory
limitations prior to use.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
1
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
3
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating and Air Condition-
Productivity and Energy Protocol. ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
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Current edition approved April 1, 2004. Published April 2004. Originally Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
approved in 1993. Last previous edition approved in 1999 as F 1484 – 99. #101, San Ramon, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1484–04
3.1.5 electric energy rate, n—refers to rate of electric testing ceases and the manufacturer is contacted. The manu-
energy consumption (kW) by steam cookers whose primary facturer may make appropriate changes or adjustments to the
fuel source is not electricity (for example, gas). Electric energy steam co
...