ASTM F2239-03

Standard Test Method for Performance of Conveyor Broilers

SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption.
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyor broilers.
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see ),
1.3.3 Idle energy rate and temperature uniformity (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9).
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 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.

General Information

• Status: Historical
• Publication Date: 09-Mar-2003
• 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

• Replaced By: ASTM F2239-03e1 - Standard Test Method for Performance of Conveyor Broilers
• Effective Date: 10-Mar-2003
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-2003
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Mar-2003
• 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: 10-Mar-2003
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-2003

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:F2239–03
Standard Test Method for
Performance of Conveyor Broilers
This standard is issued under the fixed designation F2239; 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.
1. Scope 2.4 ASHRAE Standard:
ASHRAE Handbook of Fundamentals “Thermal and Re-
1.1 This test method evaluates the energy consumption and
latedPropertiesofFoodandFoodMaterials,”Chapter30,
cooking performance of conveyor broilers. The food service
Table 1, 1989
operatorcanusethisevaluationtoselectaconveyorbroilerand
understand its energy consumption.
3. Terminology
1.2 This test method is applicable to gas, electric, and
3.1 Definitions:
hybrid gas/electric conveyor broilers.
3.1.1 broiler cavity, n—that portion of the conveyor broiler
1.3 The conveyor broiler can be evaluated with respect to
in which food products are heated or cooked.
the following (where applicable):
3.1.2 conveyor broiler, n—a device, with a continuous belt
1.3.1 Energy input rate (see 10.2),
and a heat source above and below the belt, for cooking food
1.3.2 Preheat energy consumption and time (see 10.3),
by high heat, usually by direct or radiant heat. Conveyor
1.3.3 Idleenergyrateandtemperatureuniformity(see10.4),
broilers are used primarily, but not exclusively, for cooking
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
meats.
1.3.5 Cooking energy efficiency, cooking uniformity and
3.1.3 cooking energy effıciency, n—quantity of energy im-
production capacity (see 10.8 and 10.9).
parted to the specified food product, expressed as a percentage
1.4 The values stated in inch-pound units are to be regarded
of energy consumed by the conveyor broiler during the
as standard. The SI units given in parentheses are for informa-
cooking event.
tion only.
3.1.4 cooking energy rate, n—average rate of energy con-
1.5 This test method may involve hazardous materials,
sumption (Btu/h or kW) during the cooking energy efficiency
operations, and equipment. This standard does not purport to
tests. Refers to both loading scenarios (heavy, light).
address all of the safety concerns, if any, associated with its
3.1.5 cooking lane, n—segment of broiler that food product
use. It is the responsibility of the user of this standard to
passed through as it cooks. Each position on the conveyor
establish appropriate safety and health practices and deter-
where food product is placed represents a cooking lane.
mine the applicability of regulatory limitations prior to use.
3.1.6 cooking uniformity, n—calculated variation in cooked
2. Referenced Documents food product.
3.1.7 energy input rate, n—peak rate at which a conveyor
2.1 ASTM Standards:
broiler consumes energy (Btu/h or kW).
D3588 Practice for Calculating Heat Value, Compressibil-
3.1.8 idle energy rate, n—the conveyor broiler’s rate of
ity Factor, and Relative Density of Gaseous Fuels
energy consumption (kW or Btu/h), when empty, required to
2.2 ANSI Standard:
maintain the broiler’s temperature at the specified thermostat
ANSI Z83 Gas Food Service Equipment
set point.
2.3 AOAC Documents:
3.1.9 pilot energy rate, n—rate of energy consumption
AOAC Official Action 950.46 Air Drying to Determine
4 (Btu/h)byaconveyorbroiler’scontinuouspilot(ifapplicable).
Moisture Content of Meat and Meat Products
3.1.10 preheat energy, n—amountofenergyconsumed(Btu
AOAC Official Action 960.39 Fat (Crude) or Ether Extract
or kWh), by the conveyor broiler while preheating its cavity
in Meat
fromambienttemperaturetothespecifiedthermostatsetpoint.
3.1.11 preheat time, n—time (min.) required for the con-
This test method is under the jurisdiction of ASTM Committee F26 on Food
veyorbroilercavitytopreheatfromambienttemperaturetothe
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
specified thermostat set point.
Productivity and Energy Protocol.
Current edition approved March 10, 2003. Published April 2003.
Annual Book of ASTM Standards, Vol 05.06
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036. Available from American Society of Heating, Refrigerating, and Air-
Available from Association of Official Analytical Chemists, 1111 N. 19th Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Street, Arlington, VA 22209. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2239–03
3.1.12 production capacity, n—maximum rate (lb/h) at productotherthanthespecifiedtestfood,thetestmethodcould
which a conveyor broiler can bring the specified food product be adapted and applied.
to a specified “cooked” condition.
6. Apparatus
3.1.13 production rate, n—rate (lb/h) at which a conveyor
6.1 Analytical Balance Scale, for measuring weights up to
broiler brings the specified food product to a specified
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
“cooked” condition. It does not necessarily refer to maximum
6.2 Barometer, for measuring absolute atmospheric pres-
rate. Production rate varies with the amount of food being
sure,tobeusedforadjustmentofmeasurednaturalgasvolume
cooked.
to standard conditions. It shall have a resolution of 0.2 in. Hg
3.1.14 temperature infinity, n—measured variation in
and an uncertainty of 0.2 in. Hg.
broiler cavity temperature.
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
3.1.15 uncertainty, n—measure of systematic and precision
the lower edge of the hood 6 ft, 6 in. from the floor and with
errors in specified instrumentation or measure of repeatability
the capacity to operate at a nominal exhaust ventilation rate of
of a reported test result.
300 cfm per linear foot of active hood length. This hood shall
4. Summary of Test Method
extend a minimum of 6 in. past both sides and the front of the
4.1 Energy input rate is determined to confirm that the cooking appliance and shall not incorporate side curtains or
conveyor broiler is operating within 5% of the nameplate partitions.
energy input rate. For gas and hybrid gas/electric conveyor 6.4 Convection Drying Oven, temperature controlled at 215
broilers, the pilot energy rate and control energy rates are also to220°F(101to104°C),usedtodeterminemoisturecontentof
determined (if applicable). both the raw and the cooked food product.
4.2 Preheat energy and time are determined. 6.5 Data Acquisition System, for measuring energy and
4.3 Idle energy rate and temperature uniformity of each temperatures, capable of multiple channel displays updating at
broiler cavity is determined while operating at manufacturer’s least every 5 s.
recommended temperature setting. 6.6 Gas Meter, for measuring the gas consumption of a
4.4 Cooking energy efficiency is determined during light- conveyor broiler, shall be a positive displacement type with a
load cooking tests using prefrozen hamburger patties as a food resolution of at least 0.01 ft and a maximum uncertainty no
product. greaterthan1%ofthemeasuredvalueforanydemandgreater
4.5 Cooking energy efficiency, cooking uniformity, and than 2.2 ft /h. If the meter is used for measuring the gas
productionratearedeterminedduringheavy-loadcookingtests consumed by the pilot lights, it shall have a resolution of at
using prefrozen hamburger patties as a food product. least 0.01 ft and a maximum uncertainty no greater than 2%
of the measured value.
5. Significance and Use
6.7 Pressure Gage, for monitoring natural gas pressure. It
5.1 The energy input rate test is used to confirm that the
shall have a range of 0 to 10 in. water, a resolution of 0.5 in.
conveyor broiler is operating properly prior to further testing.
water, and a maximum uncertainty of 1% of the measured
5.2 Preheat energy and time can be useful to food service
value.
operators to manage power demands and to know how quickly
6.8 Stop Watch, with a 1-s resolution.
the conveyor broiler can be ready for operation.
6.9 Temperature Sensor,formeasuringnaturalgastempera-
5.3 Idle energy rate and pilot energy rate can be used to
ture in the range of 50 to 100°F with an uncertainty of 61°F.
estimate energy consumption during non-cooking periods.
6.10 Thermocouple(s), high temperature (>1200°F) fiber-
5.4 Temperature uniformity of the broiler cavity may be
glass insulated, 24 gage, type K thermocouple wire, welded
used by food service operators to understand the heat distribu-
and calibrated.
tion throughout the broiler cavity and select a conveyor broiler
6.11 Watt-Hour Meter, for measuring the electrical energy
that matches their required temperature characteristics. consumptionofaconveyorbroiler,shallhavearesolutionofat
5.5 Cooking energy efficiency is a precise indicator of
least 10Wh and a maximum uncertainty no greater than 1.5%
conveyor broiler energy performance while cooking a typical of the measured value for any demand greater than 100W. For
food product under various loading conditions. If energy
any demand less than 100 W, the meter shall have a resolution
performance information is desired using a food product other
of at least 10 Wh and a maximum uncertainty no greater than
than the specified test food, the test method could be adapted
10%.
and applied. Energy performance information allows an end
7. Reagents and Materials
user to better understand the operating characteristics of a
conveyor broiler. 7.1 Drip Rack, large enough to hold a full load of ham-
5.6 Cooking uniformity of the broiler may be used by food burger patties in a single layer (25 patties for a 30 in. nominal
service operates to select a conveyor broiler that provides a width broiler), for dripping hamburger patties.
uniformly cooked product. 7.2 Freezer Paper, waxed commercial grade, 18 in. (460
5.7 Production capacity information can help an end user to mm) wide, for use in packaging hamburger patties.
better understand the production capabilities of a conveyor 7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460
broiler as it is used to cook a typical food product and this by 130 by 25 mm), for use in packaging hamburger patties.
could help in specifying the proper size and quantity of 7.4 Hamburger Patties shall be prefrozen, four per pound,
equipment. If production information is desired using a food 20 62%fat(byweight),finishedgrind,purebeefpattieswith
F2239–03
NOTE 4—It is the intent of the test procedure within this test method to
amoisturecontentbetween58and62%ofthetotalhamburger
3 evaluate the performance of a conveyor broiler at its rated gas pressure or
weight.Thepattiesshallbemachinepreparedtoproduce ⁄8-in.
electric voltage. If an electric unit is rated dual voltage (that is, designed
(9.5 mm) thick patties with a nominal diameter of 5 in. (127
to operate at either 208 or 240 V with no change in components), the
mm).
voltage selected by the manufacturer or tester, or both, shall be reported.
If a conveyor broiler is designed to operate at two voltages without a
NOTE 1—It is important to confirm by laboratory tests that the ham-
change in the resistance of the heating elements, the performance of the
burger patties are within the above specifications because these specifi-
unit (for example, the preheat time) may differ at the two voltages.
cations impact directly on cook time and cooking energy consumption.
7.5 Permanent Marker, felt-tip, for labeling plastic bags. 9.4 For a gas or hybrid gas/electric conveyor broiler, adjust
7.6 Plastic Bags, self-sealing, 1 gal (3.79 L) size, for (during maximum energy input) the gas supply pressure
collecting cooked hamburger patties. downstream from the appliance’s pressure regulator to within
7.7 Plastic Wrap, commercial grade, 18 in. (460 mm) wide, 62.5% of the operating manifold pressure specified by the
for use in packaging hamburger patties. manufacturer.Makeadjustmentstotheappliancefollowingthe
7.8 Tongs, commercial grade, metal construction, for han- manufacturer’s recommendations for optimizing combustion.
dling hot hamburger patties. Proper combustion may be verified by measuring air-free CO
in accordance with ANSI Z83.
8. Sampling and Test Units
8.1 Conveyor Broiler—Select a representative production 10. Procedure
model for performance testing.
10.1 General:
10.1.1 For gas or hybrid gas/electric conveyor broilers,
9. Preparation of Apparatus
record the following for each test run:
9.1 Install the appliance according to the manufacturer’s
10.1.1.1 Higher heating value,
instructions under a canopy exhaust hood. Position the con-
10.1.1.2 Standard gas pressure and temperature used to
veyorbroilersothataminimumof6in.ismaintainedbetween
correct measured gas volume to standard conditions,
the edge of the hood and the vertical plane of the front and
10.1.1.3 Measured gas temperature,
sides of the appliance. In addition, both sides of the conveyor
10.1.1.4 Measured gas pressure,
broiler shall be a minimum of 3 ft from any side wall, side
10.1.1.5 Barometric pressure,
partition, or other operating appliance. The exhaust ventilation
10.1.1.6 Energy input rate during or immediately prior to
rate shall be 300 cfm per linear foot of active hood length.The
test(forexample,duringthepreheatforthatday’stesting),and
associated heating or cooling system shall be capable of
10.1.1.7 Ambient temperature.
maintaining an ambient temperature of 75 6 5°F within the
NOTE 5—Usingacalorimeterorgaschromatographinaccordancewith
testing environment when the exhaust ventilation system is
accepted laboratory procedures is the preferred method for determining
operating.
thehigherheatingvalueofgassuppliedtotheconveyorbroilerundertest.
NOTE 2—The ambient temperature requirements are designed to simu-
It is recommended that all testing be performed with gas having a higher
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
heating value of 1000 to 1075 Btu/ft .
guideline for the temperature requirements during testing. If a facility is
10.1.2 For gas or hybrid gas/electric conveyor broilers, add
not able to maintain the required temperatures, then it is reasonable to
electricenergyconsumptiontogasenergyforalltests,withthe
expectthattheapplicationoftheproceduremaydeviatefromthespecified
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
exception of the energy input rate test (see 10.2).
on the Results Reporting Sheets.
10.1.3 For electric or hybrid gas/electric conveyor broilers,
NOTE 3—It is acknowledged that custom hood and catalyst configura-
record the following for each test run:
tions exist for some conveyor broilers. This test method ma
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