ASTM F1785-97(2003)
(Test Method)Standard Test Method for Performance of Steam Kettles
Standard Test Method for Performance of Steam Kettles
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.
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An American National Standard
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.
1. Scope 2.3 ASME Documents:
Standard Specification for Kettles, Steam-Jacketed, 32 oz to
1.1 This test method evaluates the energy consumption and
20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct
cooking performance of steam kettles. The food service opera-
Connected, Gas Fired and Electric Fired
tor can use this evaluation to select a steam kettle and
Standard Specification for Kettles, Steam-Jacketed, 20 to
understand its energy consumption and performance character-
200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct
istics.
Connected, Gas Fired and Electric Fired
1.2 This test method is applicable to direct steam and
2.4 ASHRAE Documents:
self-contained gas or electric steam kettles. The steam kettle
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
can be evaluated with respect to the following, where appli-
of Experimental Data
cable:
ASHRAE Handbook of Fundamentals, Thermodynamic
1.2.1 Maximum energy input rate (10.2).
Properties of Water at Saturation, Chapter 6, Table 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).
3. Terminology
1.2.5 Simmer energy rate (10.5).
3.1 Definitions:
1.2.6 Pilot energy rate, if applicable (10.6).
3.1.1 control electric energy, n—the electric energy, for
1.3 The values stated in inch-pound units are to be regarded
example, for controls, fans, consumed by steam kettles whose
as standard. The SI units given in parentheses are for informa-
primary fuel source is not electricity, that is, gas, direct steam.
tion only.
Control electric energy is measured and reported separately
1.4 This standard does not purport to address all of the
fromprimaryfuelenergysothattheirrespectivefuelpricescan
safety concerns, if any, associated with its use. It is the
be applied to estimate energy costs.
responsibility of the user of this standard to establish appro-
3.1.2 fill-to-spill capacity, n—the maximum food capacity
priate safety and health practices and determine the applica-
(gal) of the steam kettle as determined by filling to the point of
bility of regulatory limitations prior to use.
overflow.
2. Referenced Documents 3.1.3 heatup energy, n—energy consumed by the steam
kettle as it is used to heat the specified food product to a
2.1 ASTM Standards:
specified temperature.
F 1602 Specification for Kettles, Steam-Jacketed, 20 to 200
3.1.4 heatup energy effıciency, n—a quantity of energy
gal (75.7 to 757 L), Floor or Wall Mounted, Direct
2 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
F 1603 Specification for Kettles, Steam-Jacketed, 32 oz to
event.
20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct
3.1.5 heatup energy rate, n—the average rate of energy
Connected, Gas Fired and Electric Fired
consumption (kBtu/h or kW) during the heatup energy effi-
2.2 ANSI Standard:
ciency test.
Z 83.14 Gas Food Service Equipment—Counter Appli-
3.1.6 maximum energy input rate, n—the peak rate (kBtu/h
ances
or kW) at which a steam kettle consumes energy, as measured
in this test method.
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 Sept. 10, 2003. Published September 2003. Originally Available from American Society of Mechanical Engineers (ASME), ASME
approved in 1997. Last previous edition approved in 1997 as F 1787 – 97. International Headquarters, Three Park Ave., New York, NY 10016-5990.
2 5
Annual Book of ASTM Standards, Vol 15.08. Available from American Society of Heating, Refrigerating, and Air-
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1785–97 (2003)
3.1.7 nameplate energy input rate, n—the peak rate (kBtu/h 5.4 Heatup energy efficiency and simmer energy rate allow
or kW) at which a steam kettle consumes energy, as stated by the operator to consider energy performance when selecting a
the manufacturer. steam kettle. Simmer energy rate is also an indicator of steam
3.1.8 nameplate capacity, n—the food capacity (gal) of the kettle energy performance when preparing foods which require
steam kettle, as stated by the manufacturer. long cook times, for example, potatoes, beans, rice, or stew.
3.1.9 pilot energy rate, n—the rate of energy consumption
5.5 Pilot energy rate can be used to estimate energy con-
(kBtu/h) by a gas steam kettle’s standing pilot, where appli- sumptionforgas-firedsteamkettleswithstandingpilotsduring
cable.
non-cooking periods.
3.1.10 production capacity, n—the highest rate (lb/h) at
which a steam kettle can bring the specified food product to a
6. Apparatus
specified temperature.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.11 simmer energy rate, n—the rate (kBtu/h or kW) at
25 lb with a resolution of 0.01 lb and an uncertainty of 0.01 lb,
which a steam kettle consumes energy while maintaining the
for measuring the quantity of water loaded into the kettle.
specified food product at a specified simmer temperature.
6.2 Barometer, for measuring absolute atmospheric pres-
3.1.12 steam kettle, n—an appliance wherein heat is im-
sure, for adjustment of measured natural gas volume to
parted to food in a deep-sided vessel by steam or hot fluid
standard conditions. Barometer shall have a resolution of 0.2
circulating through the jacket of the vessel.
in. Hg and an uncertainty of 0.2 in. Hg.
3.1.13 testing capacity, n—the capacity (gal) at which the
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
steam kettle is operated during the heatup and simmer tests,
the lower edge of the hood 6 ft, 6 in. from the floor and with
that is, 90 % of fill-to-spill capacity.
the capacity to operate at a nominal exhaust ventilation rate of
150 cfm/linear ft of active hood length. This hood shall extend
4. Summary of Test Method
a minimum of 6 in. past both sides and the front of the cooking
4.1 Thesteamkettleisconnectedtotheappropriatemetered
vessel and shall not incorporate side curtains or partitions.
energy source, and the energy input rate is determined to
Makeup air shall be delivered through face registers or from
confirm that it is operating within 5 % of the nameplate energy
the space, or both.
input rate.
6.4 Gas Meter, for measuring the gas consumption of a
4.2 The steam kettle is filled to the point of overflow to
steam kettle, shall be a positive displacement type with a
determine the fill-to-spill capacity. For subsequent tests a
resolution of at least 0.01 ft and a maximum uncertainty no
smaller volume, the testing capacity, is calculated to allow
greater than 1 % of the measured value for any demand greater
adequate freeboard between the waterline and the lip of the
than 2.2 ft /h. If the meter is used for measuring the gas
kettle.
consumed by the pilot lights, it shall have a resolution of at
4.3 The steam kettle is set to maximum input and monitored
least 0.01 ft and a maximum uncertainty no greater than 2 %
as it heats water from 80°F to 160°F, which yields the heatup
of the measured value.
energy efficiency, heatup energy rate, and production capacity.
6.5 Pressure Gage, for monitoring gas pressure. The gage
4.4 The steam kettle controls are adjusted to maintain water
shall have a range from 0 to 15 in. H O, a resolution of 0.5 in.
at 165°F for three hours, yielding the simmer energy rate.
H O, and a maximum uncertainty of 1 % of the measured
4.5 When applicable, the energy required to maintain the
value.
standing pilot for a gas appliance is measured, and the pilot
6.6 Stopwatch, with a 1-s resolution.
energy rate is reported.
6.7 Temperature Sensor, for measuring natural gas tempera-
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
5. Significance and Use
6.8 Thermocouple Probe, industry standard Type T or Type
5.1 The maximum energy input rate test is used to confirm
Kthermocouplescapableofimmersionwitharangefrom50to
that the steam kettle is operating within 5 % of the manufac-
250°F and an uncertainty of 61°F.
turer’s rated input so that testing may continue. This test
6.9 Watt-Hour Meter, for measuring the electrical energy
methodalsomaydiscloseanyproblemswiththeelectricpower
consumption of a steam kettle, having a resolution of at least 1
supply, gas service pressure, or steam supply flow or pressure.
Wh and a maximum uncertainty no greater than 1.5 % of the
The maximum input rate can be useful to food service
measured value for any demand greater than 100 W. For any
operators for managing power demand.
demand less than 100W, the meter shall have a resolution of at
5.2 The capacity test determines the maximum volume of
least 1 Wh and a maximum uncertainty no greater than 10 %.
food product the kettle can hold and the amount of food
product that will be used in subsequent tests. Food service
7. Reagents and Materials
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.
5.3 Production capacity is used by food service operators to
choose a steam kettle that matches their food output. The
8. Sampling
production capacity determined in this test method is a close
indicatorofhowquicklythekettlecanbringsoups,sauces,and 8.1 Steam Kettle—A representative production model shall
other liquids up to serving temperature. be selected for performance testing.
F1785–97 (2003)
9. Preparation of Apparatus 10.1.2 Optionally, all tests may be repeated with the lid
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
mounted against the wall, with the lower edge of the hood 6 ft,
much as 50 % when the steam kettle was evaluated with the lid down.
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
maintaining an ambient temperature of 75 6 5°F within the
NOTE 3—The preferred method for determining the heating value of
testing environment when the exhaust ventilation system is
gas supplied to the steam kettle under test is by using a calorimeter or gas
operating. chromatograph in accordance with accepted laboratory procedures. It is
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-
stream from the meter to maintain a constant pressure of gas
10.1.4 For gas steam kettles, control electric energy con-
for all tests. Install instrumentation to record both the pressure
sumption also shall be measured and added to gas energy for
and temperature of the gas supplied to the steam kettle and the
all tests, with the exception of the maximum energy input rate
barometric pressure during each test so that the measured gas
test (see 10.2).
flow can be corrected to standard conditions. For electric
NOTE 4—If it is clear that the control electric energy consumption rate
installations,avoltageregulatormayberequiredduringtestsif
is constant during a test, an instantaneous power measurement can be
the voltage supply is not within 62.5 % of the manufacturer’s
made when convenient during that test, rather than continuous monitoring
nameplate voltage.
of accumulated energy consumption. Energy can be estimated later, based
9.3 For a gas steam kettle, adjust (during maximum energy
on the power measurement and the duration of the test.
input) the gas supply pressure downstream from the appli-
10.1.5 For electric steam kettles, the following shall be
ance’s pressure regulator to within 62.5 % of the operating
obtained and recorded for each run of every test:
manifold pressure specified by the manufacturer. Make adjust-
10.1.5.1 Voltage while elements are energized;
ments to the appliance following the manufacturer’s recom-
10.1.5.2 Measured peak input rate during or immediately
mendations for optimizing combustion. Proper combustion
prior to test; and,
may be verified by measuring air-free CO in accordance with
10.1.5.3 Ambient temperature.
ANSI Z83.14.
10.1.6 For direct steam kettles, record the supplied steam
9.4 For an electric steam kettle, while the elements are
pressure and average flow rate for each run of every test.
energized, confirm that the supply voltage is within 62.5 % of
10.1.7 Foreachrunofeverytest,confirmthatthepeakinput
theoperatingvoltagespecifiedbythemanufacturer.Recordthe
rate is within 65 % of rated nameplate input or power.
test voltage for each test.
Terminatetestingandcontactthemanufacturerifthedifference
NOTE 1—It is the intent of the testing procedure herein to evaluate the
is greater than 5 %. The manufacturer may make appropr
...
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