ASTM F1484-18(2023)
(Test Method)Standard Test Methods for Performance of Steam Cookers
Standard Test Methods for Performance of Steam Cookers
SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.
5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quickly the steam cooker can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption.
5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker.
5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective.
5.6 Green pea production capacity and potato production capacity can be used by food service operators to choose a steam cooker to match their particular food output requirements.
5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation.
5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits.
5.9 Cooking uniformity provides information regarding the steamer’s ability to cook food at the same rate throughout the steamer’s compartment.
SCOPE
1.1 These test methods evaluate 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 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); 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 F1217 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 10.5).
1.2.4 Pilot energy rate (see 10.6).
1.2.5 Frozen green pea cooking energy efficiency (see 10.8).
1.2.6 Frozen green pea production capacity (see 10.8).
1.2.7 Whole potato cooking energy efficiency (see 10.9).
1.2.8 Whole potato production capacity (see 10.9).
1.2.9 Water consumption (see 10.7, 10.9, and 10.10).
1.2.10 Condensate temperature (see 10.8 and 10.9).
1.2.11 Cooking uniformity (see 10.11).
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organiza...
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Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1484 − 18 (Reapproved 2023) An American National Standard
Standard Test Methods for
Performance of Steam Cookers
This standard is issued under the fixed designation F1484; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
1.1 These test methods evaluate the energy consumption
mendations issued by the World Trade Organization Technical
and cooking performance of steam cookers. The food service
Barriers to Trade (TBT) Committee.
operator can use this evaluation to select a steam cooker and
understand its energy consumption.
2. Referenced Documents
1.2 These test methods are applicable to the following steam
2.1 ASTM Standards:
cookers: high-pressure, low-pressure, pressureless and vacuum
D3588 Practice for Calculating Heat Value, Compressibility
steam cookers (Specification F1217 Grades A, B, C and D);
Factor, and Relative Density of Gaseous Fuels
convection and non-convection steam cookers; steam cookers
F1217 Specification for Cooker, Steam
with self-contained gas-fired, electric, or steam coil steam
2.2 ASHRAE Documents:
generators, and those connected directly to an external potable
ASHRAE Handbook of Fundamentals Thermal and Related
steam source (Specification F1217 Styles i, ii, iii, and iv). The
Properties of Food and Food Materials, Chapter 30, Table
steam cookers will be tested for the following (where appli-
1, 1989
cable):
ASHRAE Handbook of Fundamentals Thermodynamic
1.2.1 Maximum energy input rate (see 10.2).
Properties of Water at Saturation, Chapter 6, Table 2, 1989
1.2.2 Preheat energy consumption and duration (see 10.3).
2.3 Other Document:
1.2.3 Idle energy rate (see 10.5).
Development and Application of a Uniform Testing Proce-
1.2.4 Pilot energy rate (see 10.6).
dure for Steam Cookers
1.2.5 Frozen green pea cooking energy efficiency (see 10.8).
3. Terminology
1.2.6 Frozen green pea production capacity (see 10.8).
1.2.7 Whole potato cooking energy efficiency (see 10.9).
3.1 Definitions:
1.2.8 Whole potato production capacity (see 10.9).
3.1.1 boiler, n—self-contained vessel, separate from the
1.2.9 Water consumption (see 10.7, 10.9, and 10.10).
cooking cavity, wherein water is boiled to produce steam for
1.2.10 Condensate temperature (see 10.8 and 10.9).
the steam cooker. Also called a steam generator.
1.2.11 Cooking uniformity (see 10.11).
3.1.2 condensate, n—mixture of condensed steam and cool-
1.3 The values stated in inch-pound units are to be regarded
ing water, exiting the steam cooker and directed to the floor
as standard. The SI units given in parentheses are for informa-
drain.
tion only.
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.4 This standard may involve hazardous materials,
parted to the specified food product expressed as a percentage
operations, and equipment. It does not address all of the safety
of energy consumed by the steam cooker during the cooking
concerns, if any, associated with its use. It is the responsibility
event.
of the user of this standard to establish appropriate safety,
3.1.4 cooking energy rate, n—average rate of energy con-
health, and environmental practices and determine the appli-
sumption (kBtu/h or kW) during the cooking energy efficiency
cability of regulatory limitations prior to use.
test. Refers to any loading scenario in the green pea or potato
1.5 This international standard was developed in accor-
load tests.
dance with internationally recognized principles on standard-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
These test methods are under the jurisdiction of ASTM Committee F26 on Food Standards volume information, refer to the standard’s Document Summary page on
Service Equipment and is the direct responsibility of Subcommittee F26.06 on the ASTM website.
Productivity and Energy Protocol. Available from American Society of Heating, Refrigerating and Air Condition-
Current edition approved June 1, 2023. Published July 2023. Originally approved ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
in 1993. Last previous edition approved in 2018 as F1484 – 18. DOI: 10.1520/ Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
F1484-18R23. #101, San Ramon, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1484 − 18 (2023)
3.1.5 electric energy rate, n—refers to rate of electric energy 4. Summary of Test Method
consumption (kW) by steam cookers whose primary fuel
4.1 The maximum energy input rate is determined to check
source is not electricity (for example, gas). Electric energy is
whether the steam cooker is operating properly. If the mea-
measured and reported separately from the primary fuel energy
sured input rate is not within 5 % of the rated input, all further
so that the respective fuel prices can be applied to estimate
testing ceases and the manufacturer is contacted. The manu-
energy costs.
facturer may make appropriate changes or adjustments to the
3.1.6 green pea load, n—12 by 20 by 2 ⁄2 in. (300 by 500 by steam cooker.
65 mm) perforated hotel pan filled with 8.0 6 0.01 lb (3.6 6
4.2 The energy and time required to preheat the steamer to
.005 kg) of fresh-frozen, grade A, green peas.
an operating condition are determined.
3.1.7 high-pressure steam cooker, n—steam cooker wherein
4.3 Idle energy rate is determined for the steamer while it is
cooking compartment operates between 10 and 15 psig (Speci-
maintaining operating pressure or temperature when no cook-
fication F1217 Classification Grade C).
ing is taking place.
3.1.8 idle energy rate, n—rate of energy consumed by the
4.4 Pilot energy rate is determined when applicable to a gas
steam cooker while maintaining the boiler or reservoir at a
fired steam cooker under test.
manufacturer-defined operating pressure or temperature with
4.5 Green pea cooking energy efficiency is determined by
no cooking taking place.
cooking a capacity number of frozen green pea loads from 0 to
3.1.9 low-pressure steam cooker, n—steam cooker wherein
180°F (–18 to 82°C).
cooking compartment operates between 3 and 9.9 psig (Speci-
4.6 Whole potato cooking energy efficiency is determined
fication F1217 Classification Grade B).
by cooking a capacity number of fresh whole potatoes to a
3.1.10 maximum energy input rate, n—peak rate at which an
specified doneness.
appliance consumes energy, typically reflected during preheat.
4.7 Green pea load and whole potato load production
3.1.11 pilot energy rate, n—rate of energy consumption
capacities (lb /h or lb /h (kg /h or kg /h)) are
pea potato pea potato
(kBtu/h) by a gas steam cooker’s standing pilot (if applicable).
determined by the respective cooking energy efficiency tests.
3.1.12 potato load, n—one 12 by 20 by 2 ⁄2 in. (300 by 500
4.8 Water consumption (gal/h (L/h)) is monitored during all
by 65 mm) perforated hotel pan filled with 50 6 2 fresh, whole,
cooking energy efficiency tests to determine the rate of water
US No. 1, size B, red potatoes, weighing 8.0 6 0.2 lb (3.6 6
usage.
0.1 kg).
4.9 Condensate temperature is monitored during all cooking
3.1.13 preheat, n—process of bringing the steamer (boiler)
energy efficiency tests.
water from city supply temperature to operating temperature
4.10 The uniformity of heating within the steamer’s com-
(pressure).
partment is determined and reported based on the average
3.1.14 preheat duration, n—total time required for preheat,
temperature on each pan during ice load cooking tests (pans of
from preheat initiation at controls to when the steam cooker is
ice simulating pans of frozen food).
ready to cook.
5. Significance and Use
3.1.15 preheat energy, n—amount of energy consumed by
the steam cooker during a preheat.
5.1 The maximum energy input rate test is used to confirm
that the steam cooker is operating at the manufacturer’s rated
3.1.16 pressureless steam cooker, n—steam cooker wherein
input. This test would also indicate any problems with the
cooking compartment operates between 0 and 2.9 psig (Speci-
fication F1217 Classification Grade A). electric power supply, gas service pressure, or steam supply
flow or pressure.
3.1.17 production capacity, n—maximum rate (lb (kg)/h) at
which steam cooker can bring the specified food product to a 5.2 Preheat energy and duration can be useful to food
service operators for managing power demands and knowing
specified “cooked” condition.
how quickly the steam cooker can be ready for operation.
3.1.18 production rate, n—rate (lb (kg)/h) at which steam
cooker brings the specified food product to a specified 5.3 Idle energy rate and pilot energy rate can be used to
estimate energy consumption.
“cooked” condition. Does not necessarily refer to maximum
rate. The production rate varies with the loading scenario and
5.4 Green pea cooking energy efficiency is an indicator of
the amount of product being cooked.
steam cooker energy performance when cooking frozen prod-
3.1.19 steam cooker, n—cooking appliance wherein heat is ucts under various loading conditions. This allows the food
imparted to food in a closed compartment by direct contact service operator to consider energy costs when selecting a
with steam. The compartment can be at or above atmospheric steam cooker.
pressure. The steam can be static or circulated.
5.5 Potato cooking energy efficiency is an indicator of steam
3.1.20 water consumption, n—water consumed by the steam cooker energy performance when cooking foods that require
cooker. Includes both water used in the production of steam long cook times (for example, potatoes, beans, rice, lasagna or
and cooling water (if applicable) for condensing/cooling un- casserole rethermalization). The test demonstrates the differ-
used steam. ence in energy efficiency between pressure and pressureless
F1484 − 18 (2023)
steam cookers for this type of cooking event. The information 6.7 Pressure Gauge, for monitoring natural gas pressure.
may help a food service operator to evaluate what type of The gauge shall have a range of 0 to 15 in. H O (0 to 3.7 kPa),
steamer to select (pressure versus pressureless versus dual a resolution of 0.5 in. H O (125 Pa), and a maximum accuracy
pressure mode) from an energy performance perspective. of 3 % of the measured value.
5.6 Green pea production capacity and potato production 6.8 Temperature Sensor, for measuring gas temperature in
capacity can be used by food service operators to choose a the range of 50 to 100°F (10 to 40 °C), with a resolution of
steam cooker to match their particular food output require- 0.1°F (0.05°C) and an accuracy of 61.0°F (0.6°C).
ments.
6.9 Barometer, for measuring absolute atmospheric
5.7 Water consumption characterization is useful for esti- pressure, to be used for adjustment of measured natural gas
mating water and sewerage costs associated with appliance
volume to standard conditions, having a resolution of 0.2 in.
operation. Hg (670 Pa) and an accuracy of 0.2 in. Hg (670 Pa).
5.8 Condensate temperature measurement is useful to verify
6.10 Flow Meter, for measuring total water consumption of
that the temperature does not exceed regional building code the appliance. The meter shall have a resolution of 0.01 gal (40
limits. ml), and an accuracy of 0.01 gal (40 ml), at flow rate as low as
0.2 gpm (13 ml/s).
5.9 Cooking uniformity provides information regarding the
steamer’s ability to cook food at the same rate throughout the 6.11 Stopwatch, with a 1-s resolution.
steamer’s compartment.
6.12 Analytical Balance Scale, for measuring weight of
food for cooking test loads and for weighing hotel pans. It shall
6. Apparatus
have a resolution of 0.01 lb (5 g) and an accuracy of 0.01 lb (5
6.1 Watt-Hour Meter, for measuring the electrical energy
g).
consumption of a steam cooker, shall have a resolution of at
6.13 Calibrated Exposed Junction Thermocouple Probes,
least 10 Wh and a maximum accuracy no greater than 1.5 % of
with a range from –20 to 400°F (–30 to 200°C), with a
the measured value for any demand greater than 100 W. For
resolution of 0.2°F (0.1°C) and an accuracy of 61.0°F (0.6°C),
any demand less than 100 W, the meter shall have a resolution
for measuring temperature of frozen green peas, potatoes,
of at least 1.5 Wh and a maximum accuracy no greater than 1.5
calorimeter water, water entering the boiler, and condensate.
%.
Calibrated Type K thermocouples 30 GA wire shall be used to
6.2 Gas Meter, for measuring the gas consumption of a
minimize door seal infiltration.
steam cooker, shall be a positive displacement type with a
3 3
6.14 Hotel Pans, perforated, for frozen green pea and potato
resolution of at least 0.1 ft (0.0003 m ) and a maximum
tests, with 12 by 20 by 2 ⁄2 in. dimensions (300 by 500 by 65
accuracy no greater than 1 % of the measured value for any
3 3
mm) stainless steel weighing 2.5 6 0.5 lb (1.1 6 0.2 kg).
demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
for measuring the gas consumed by the pilot lights, it shall
6.15 Water-Bath Calorimeter, for temperature determination
3 3
have a resolution of at least 0.1 ft (0.0003 m ) and have a
of the cooked green pea load. The calorimeter is comprised of
maximum accuracy no greater than 2 % of the measured value.
five components and are shown in Fig. 1: inner container—
cylindrical, 0.087-in. (2.2-mm) thick walled, plastic drum
6.3 Steam Flow Meter, for measuring the flow of steam to a
(PG&E found that a 15-gal container is adequate for most
steam cooker that uses either a direct external potable steam
applications); drum insulation—R-25 fiberglass insulation;
source or a steam coil steam generator. Shall have a resolution
3 3
drum lid—plastic lid double reinforced with 2-in. (50 mm)
of 0.01 ft (0.0003 m ) and a maximum accuracy of 1 % of the
thick polystyrene board; stirrer—3-ft long, ⁄4-in. diameter,
measured value.
steel rod with propeller welded to one end; thermocouple
6.4 Pressure Gauge, for measuring pressure of steam to a
tree— ⁄4-in. diameter pipe with five temperature sensors at-
steam cooker that uses either a direct external potable steam
tached laterally equidistant from one another. The sensors m
...
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