ASTM F2237-03(2008)
(Test Method)Standard Test Method for Performance of Upright Overfired Broilers
Standard Test Method for Performance of Upright Overfired Broilers
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the overfired broiler is operating properly prior to further testing.
Temperature uniformity of the broiler cavity may be used by food service operators to select an overfired 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 overfired broiler can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Cooking energy efficiency is a precise indicator of overfired broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of an overfired broiler.
Production capacity can help an end user to better understand the production capabilities of an overfired broiler as it is used to cook a typical food product, helping with specification of the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption.
1.2 This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers).
1.3 The overfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature uniformity of the broiler cavity (see 10.3),
1.3.3 Preheat energy consumption and time (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5),
1.3.5 Idle energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and production capacity (see 10.7).
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 test method may involve hazardous materials, operations, and equipment. 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:F2237 −03(Reapproved 2008) An American National Standard
Standard Test Method for
Performance of Upright Overfired Broilers
This standard is issued under the fixed designation F2237; 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 D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
1.1 This test method evaluates the energy consumption and
2.2 AOAC Document:
cooking performance of overfired broilers. The food service
AOAC Official Action 950.46Air Drying to Determine
operator can use this evaluation to select an overfired broiler
Moisture Content of Meat and Meat Products
and understand its performance and energy consumption.
2.3 ASHRAE Standard:
1.2 Thistestmethodisapplicabletogasandelectricupright
ASHRAE Handbook of Fundamentals“Thermal and Re-
overfired broilers having input rates greater than 60,000 Btu/h
latedPropertiesofFoodandFoodMaterials,”Chapter30,
(gas overfired broilers) or 10kW (electric overfired broilers).
Table 1, 1989
1.3 The overfired broiler can be evaluated with respect to
2.4 ANSI Standard:
the following (where applicable): 5
ANSI Z83.11Gas Food Service Equipment
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature uniformity of the broiler cavity (see
3. Terminology
10.3),
3.1 Definitions:
1.3.3 Preheat energy consumption and time (see 10.4),
3.1.1 broiler cavity, n—that portion of the overfired broiler
1.3.4 Pilot energy rate (if applicable) (see 10.5),
in which food products are heated or cooked.
1.3.5 Idle energy rate (see 10.6), and
3.1.2 cooking energy effıciency, n—quantity of energy im-
1.3.6 Cooking energy efficiency and production capacity
parted to the specified food product, expressed as a percentage
(see 10.7).
ofenergyconsumedbytheoverfiredbroilerduringthecooking
1.4 The values stated in inch-pound units are to be regarded
event.
as standard. The values given in parentheses are mathematical
3.1.3 cooking energy rate, n—average rate of energy con-
conversions to SI units that are provided for information only
sumption (Btu/h or kW) during the cooking energy efficiency
and are not considered standard.
tests.
1.5 This test method may involve hazardous materials,
3.1.4 grate, broiler grate, n—the platform on which food is
operations, and equipment. This standard does not purport to
placed while cooking in an overfired broiler.
address all of the safety concerns, if any, associated with its
3.1.5 idle energy rate, n—the overfired broiler’s rate of
use. It is the responsibility of the user of this standard to
establish appropriate safety and health practices and deter- energy consumption (kW or Btu/h), when empty, required to
maintainthebroiler’soperatingtemperaturewhilenotcooking.
mine the applicability of regulatory limitations prior to use.
3.1.6 overfiredbroiler,n—anappliancewithahightempera-
2. Referenced Documents
ture radiant heat source above a heavy duty, sliding grate for
cooking food, characterized by an open front cooking cavity
2.1 ASTM Standards:
and having an input rate greater than 60000 Btu/h or 10kW.
A36/A36MSpecification for Carbon Structural Steel
NOTE 1—The upright overfired broiler is distinguished from the
salamanderandthecheesemelterbyitsheavyduty,stand-aloneconstruc-
tion and high energy input rate (see Fig. 1).
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.
Current edition approved Oct. 1, 2008. Published February 2009. Originally Available from Association of Official Analytical Chemists, 1111 N. 19th
approved in 2003. Last previous edition approved in 2003 as F2237–03. DOI: Street, Arlington, VA 22209.
10.1520/F2237-03R08. Available from American Society of Heating, Refrigerating, and Air-
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.
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2237−03 (2008)
FIG. 1Upright Overfired Broiler Construction
3.1.7 pilot energy rate, n—rate of energy consumption 5-oz boneless, skinless, chicken breasts to an internal tempera-
(Btu/h) by an overfired broiler’s continuous pilot (if appli- tureof170°F.Cookingenergyefficiencyisdeterminedforlight
cable). and heavy loading conditions.
3.1.8 preheat energy, n—amount of energy consumed (Btu
4.7 Production capacity is determined for the heavy loading
or kWh), by the overfired broiler while preheating its cavity
scenario.
from ambient temperature to the calibrated control set point.
5. Significance and Use
3.1.9 preheat time, n—time(min.)requiredfortheoverfired
5.1 The energy input rate test is used to confirm that the
broiler cavity to preheat from ambient temperature to the
overfired broiler is operating properly prior to further testing.
calibrated control set point.
5.2 Temperature uniformity of the broiler cavity may be
3.1.10 production capacity, n—maximum rate (lb/h) at
used by food service operators to select an overfired broiler
which an overfired broiler can bring the specified food product
with the desired temperature gradients.
to a specified “cooked” condition.
5.3 Preheat energy and time can be useful to food service
3.1.11 uncertainty, n—measure of systematic and precision
operatorstomanageenergydemandsandtoknowhowquickly
errors in specified instrumentation or measure of repeatability
the overfired broiler can be ready for operation.
of a reported test result.
5.4 Idle energy rate and pilot energy rate can be used to
4. Summary of Test Method
estimate energy consumption during non-cooking periods.
4.1 The overfired broiler is connected to the appropriate
5.5 Cooking energy efficiency is a precise indicator of
metered energy source,andtheenergyinputrateis determined
overfired broiler energy performance while cooking a typical
to confirm that the appliance is operating within 5% of the
food product under various loading conditions. If energy
nameplate energy input rate.
performance information is desired using a food product other
4.2 The broiler grate is covered with 5-in. (127-mm) diam-
than the specified test food, the test method could be adapted
eter steel disks and the overfired broiler’s controls are set such
and applied. Energy performance information allows an end
that the broiling area does not exceed a maximum temperature
user to better understand the operating characteristics of an
of 800°F (315°C). The temperature uniformity of the broiling
overfired broiler.
area is determined by monitoring thermocoupled steel disks
5.6 Production capacity can help an end user to better
placed on the broiler grate.
understandtheproductioncapabilitiesofanoverfiredbroileras
4.3 Withthecontrolssetsuchthatthebroilingareadoesnot
it is used to cook a typical food product, helping with
exceed800°F(315°C),theamountofenergyandtimerequired
specification of the proper size and quantity of equipment. If
to preheat the broiling area to 700°F (260°C) is determined.
production information is desired using a food product other
than the specified test food, the test method could be adapted
4.4 Thepilotenergyrateisdetermined,whenapplicable,for
and applied.
gas overfired broilers.
4.5 Idle energy rate is determined while maintaining the 6. Apparatus
broiler cavity at its operating temperature while not cooking.
6.1 Analytical Balance Scale, for measuring weights up to
4.6 Withthecontrolssetsuchthatthebroilingareadoesnot 20 lb, with a resolution of 0.01 lb, and an uncertainty of 0.01
exceed 800°F (315°C), the overfired broiler is used to cook lb.
F2237−03 (2008)
6.2 Barometer, for measuring absolute atmospheric 7. Reagents and Materials
pressure, to be used for adjustment of measured natural gas
7.1 Aluminum Sheet Pans,measuring18by26by1in.(457
volume to standard conditions. Shall have a resolution of 0.2
by 660 by 25 mm), for use in packaging chicken breasts.
in. Hg and an uncertainty of 0.2 in. Hg.
7.2 Chicken Breasts,shallbenominal5-ozfrozen,boneless,
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
skinless, butterfly cut, chicken breasts (whole meat, not fabri-
the lower edge of the hood 6 ft, 6 in. from the floor and with
cated). When thawed and drained, each chicken breast shall
the capacity to operate at a nominal exhaust ventilation rate of
weigh 4.8 6 0.2 oz.
300 cfm per linear foot of active hood length. This hood shall
7.3 Drip Rack, sized to fit 18 by 26 by 1 in. (457 by 660 by
extend a minimum of 6 in. past both sides and the front of the
25 mm) aluminum sheet pans, for packaging chicken breasts.
cooking appliance and shall not incorporate side curtains or
partitions. 7.4 FishHooks,size1,foruseinattachingthermocouplesto
chicken breasts.
6.4 Convection Drying Oven,withtemperaturecontrolledat
215 to 220°F (101 to 104°C), used to determine moisture 7.5 Plastic Wrap, commercial grade, 18 in. (457 mm) wide,
for use in packaging chicken breasts.
content of both the raw and cooked food product.
7.6 Tongs, commercial grade, metal construction, for han-
6.5 Data Acquisition System, for measuring energy and
dling chicken breasts.
temperatures, capable of multiple-temperature displays updat-
ing at least every 5 s.
8. Sampling and Test Units
6.6 Gas Meter, for measuring the gas consumption of an
8.1 Overfired Broiler—Select a representative production
overfired broiler, shall be a positive displacement type with a
model for performance testing.
resolution of at least 0.01 ft and a maximum uncertainty no
greaterthan1%ofthemeasuredvalueforanydemandgreater
9. Preparation of Apparatus
than 2.2 ft /h. If the meter is used for measuring the gas
consumed by the pilot lights, it shall have a resolution of at
9.1 Install the appliance according to the manufacturer’s
least 0.01 ft and a maximum uncertainty no greater than 2%
instructions under a canopy exhaust hood. Position the over-
of the measured value.
fired broiler so that a minimum of 6 in. is maintained between
the edge of the hood and the vertical plane of the front and
6.7 Pressure Gage, for monitoring natural gas pressure.
sides of the appliance. In addition, both sides of the overfired
Shall have a range of zero to 10 in. water, a resolution of 0.5
broiler shall be a minimum of 3 ft from any side wall, side
in. water, and a maximum uncertainty of 1% of the measured
partition, or other operating appliance. The exhaust ventilation
value.
rate shall be 300 cfm per linear foot of active hood length.The
6.8 Steel Disks, composed of structural-grade carbon steel
associated heating or cooling system shall be capable of
in accordance with Specification A36/A36M, free of rust or
maintaining an ambient temperature of 75 6 5°F within the
corrosion, 5-in. (127 mm) diameter, and ⁄4-in. (6.3-mm) thick.
testing environment when the exhaust ventilation system is
The disks shall be flat to within 0.010 in. (0.25 mm) over the
operating.
diameter.
NOTE 2—The ambient temperature requirements are designed to simu-
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
6.9 Stop Watch, with a 1-s resolution.
guideline for the temperature requirements during testing. If a facility is
6.10 Strain Gage Welder,capableofweldingthermocouples not able to maintain the required temperatures, then it is reasonable to
expectthattheapplicationoftheproceduremaydeviatefromthespecified
to steel.
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
6.11 Temperature Sensor, for measuring natural gas tem-
on the Results Reporting Sheets.
perature in the range of 50 to 100°F (10 to 38°C) with an
9.2 Connect the overfired broiler to a calibrated energy test
uncertainty of 61°F (0.56°C).
meter. For gas installations, install a pressure regulator down-
stream from the meter to maintain a constant pressure of gas
6.12 Thermocouple(s),fiberglassinsulated,24gage,TypeK
for all tests. Install instrumentation to record both the pressure
thermocouple wire, peened flat at the exposed ends and spot
andtemperatureofthegassuppliedtotheoverfiredbroilerand
weldedtothecenterofthesteeldisksurfaceswithastraingage
the barometric pressure during each test so that the measured
welder.
gas flow can be corrected to standard conditions. For electric
6.13 Thermocouple(s),fiberglassinsulated,24gage,TypeK
installations,avoltageregulatormayberequiredduringtestsif
thermocouplewire,weldedandcalibrated,foruseindetermin-
the voltage supply is not within 62.5% of the manufacturer’s
ing the temperature of the chicken breasts.
nameplate voltage.
6.14 Watt-Hour Meter, for measuring the electrical energy
9.3 For an electric overfired broiler, confirm (while the
consumption of an overfired broiler, shall have a resolution of
overfired broiler elements are energized) that the supply
at least 10 Wh and a maximum uncertainty no greater than
voltage is within 62.5% of the operating voltage specified by
1.5% of the measured value for any demand greater than 100
the manufacturer. Record the test voltage for each test.
W. For any demand less than 100 W, the meter shall have a
NOTE 3—It is the intent of the test procedure herein to evaluate the
resolution of at least 10 Wh and a maximum uncertainty no
performance of an overfired broiler at its rated gas pressure or electric
greater than 10%. voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
F2237−03 (2008)
ateither208or240Vwithnochangeincomponents),thevoltageselected
greater than 5%, terminate testing and contact the manufac-
by the manufacturer or tester, or both, shall be reported. If an overfired
turer. The manufacturer may make appropriate changes or
broiler is designed to operate at two voltages without a change in the
adjustmentstotheoverfiredbroiler,orsupplyanotheroverfired
resistance of the heating elements, the performance of the unit (for
broiler for testing.
example, the preheat time) may differ at the two voltages.
NOTE 5—For gas overfired broilers, only the burner energy consump-
9.4 For a gas overfired broiler, adjust (during maximum
tion is used to compare the calculated energy input rate with the rated gas
energy input) the
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