ASTM F1695-03e1
(Test Method)Standard Test Method for Performance of Underfired Broilers
Standard Test Method for Performance of Underfired Broilers
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.
Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients.
Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation.
Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler.
Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.
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
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Standards Content (Sample)
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An American National Standard
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Designation: F 1695 – 03
Standard Test Method for
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Performance of Underfired Broilers
This standard is issued under the fixed designation F1695; 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 (e) indicates an editorial change since the last revision or reapproval.
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e NOTE—Section 2.2 was editorially corrected in February 2005.
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1. Scope 2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food
1.1 This test method covers the evaluation of the energy
Service Equipment
consumption and cooking performance of underfired broilers.
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2.3 AOAC Documents:
The food service operator can use this evaluation to select an
AOAC Official Action 950.46 Air Drying to Determine
underfired broiler and understand its energy performance.
Moisture Content of Meat and Meat Products%
1.2 This test method is applicable to gas and electric
AOAC OfficialAction 960.39 Fat (Crude) or Ether Extract
underfired broilers.
in Meat
1.3 The underfired broiler can be evaluated with respect to
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2.4 ASHRAE Document:
the following (where applicable):
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3.1 Energy input rate (see 10.2),
of Experimental Data
1.3.2 Temperature distribution across the broiling area (see
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2.5 Other Document:
10.3),
Development and Application of a Uniform Testing Proce-
1.3.3 Preheat energy and time (see 10.4),
dure for Griddles, 1989
1.3.4 Pilot energy rate, if applicable (see 10.5),
Development and Validation of a Standard Test Method for
1.3.5 Cooking energy rate (see 10.6), and
Underfired Broilers, 1997
1.3.6 Cooking energy efficiency and production capacity
(see 10.7).
3. Terminology
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1 Definitions:
as standard. The SI units given in parentheses are for informa-
3.1.1 cooking energy, n—energy consumed by the under-
tion only.
fired broiler as it is used to cook hamburger patties under
1.5 This standard does not purport to address all of the
heavy- and light-load conditions.
safety concerns, if any, associated with its use. It is the
3.1.2 cooking energy effıciency, n—quantity of energy im-
responsibility of the user of this standard to establish appro-
parted to the hamburgers, expressed as a percentage of energy
priate safety and health practices and determine the applica-
consumed by the underfired broiler during the cooking event.
bility of regulatory limitations prior to use.
3.1.3 cooking energy rate, n—average rate of energy con-
2. Referenced Documents sumption (Btu/h (kJ/h) or kW) during the cooking energy
2 efficiency tests, with the underfired broiler set such that the
2.1 ASTM Standards:
broiling area does not exceed 600°F (315°C) as measured by
A36/A36M Specification for Carbon Structural Steel
5-in. diameter steel disks.
D3588 Practice for Calculating Heat Value, Compressibil-
3.1.4 cook time, n—time required to cook fresh hamburgers
ity Factor, and Relative Density of Gaseous Fuels
as specified in 7.4toa35 6 2% weight loss during a cooking
energy efficiency test.
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This test method is under the jurisdiction of ASTM Committee F26 on Food Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Service Equipment and is the direct responsibility of Subcommittee F26.06 on 4th Floor, New York, NY 10036.
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Productivity and Energy Protocol. Available from the Association of Official Analytical Chemists, 1111 N. 19th
Current edition approved Sept. 10, 2003. Published September 2003. Originally Street, Arlington, VA 22209.
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approved in 1996. Last previous edition approved in 1996 as F1695 – 96. Available from American Society of Heating, Refrigerating, and Air-
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 30329.
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Standards volume information, refer to the standard’s Document Summary page on Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
the ASTM website. #101, San Roman, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1695–03
3.1.5 energy input rate, n—peakrateatwhichanunderfired 5.2 Temperature distribution of the broiling area may be
broiler consumes energy (Btu/h (kJ/h) or kW). used by food service operators to select an underfired broiler
3.1.6 pilot energy rate, n—averagerateofenergyconsump- with the desired temperature gradients.
tion (Btu/h (kJ/h)) by an underfired broiler’s continuous pilot
5.3 Preheat energy and
...
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