ASTM F1484-18(2023)

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...

General Information

• Status: Published
• Publication Date: 31-May-2023
• 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

• Refers: ASTM D3588-98(2011) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 01-Nov-2011
• Refers: ASTM F1217-11 - Standard Specification for Cooker, Steam
• Effective Date: 01-Jul-2011
• Refers: ASTM F1217-10 - Standard Specification for Cooker, Steam
• Effective Date: 01-Nov-2010
• Refers: ASTM F1217-03 - Standard Specification for Cooker, Steam
• Effective Date: 10-Sep-2003
• Refers: ASTM D3588-98(2003) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-2003
• Refers: ASTM D3588-98 - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-1998
• Refers: ASTM F1217-92(1997) - Standard Specification for Cooker, Steam
• Effective Date: 10-Sep-1997

Overview

ASTM F1484-18(2023), "Standard Test Methods for Performance of Steam Cookers," is a comprehensive international standard developed by ASTM International for evaluating the energy consumption and cooking performance of commercial steam cookers. This standard is essential for food service operators, equipment specifiers, and manufacturers who require reliable and comparable performance data when selecting or benchmarking steam cooking appliances. The test methods apply to various steam cooker types, including high-pressure, low-pressure, pressureless, vacuum, convection, non-convection, and units with different steam generation options such as gas-fired, electric, or external potable steam sources.

Key Topics

• Maximum Energy Input Rate: Confirms that the appliance operates at its rated input, detecting issues with electricity, gas, or steam supply.
• Preheat Energy and Duration: Evaluates the time and energy required for a steam cooker to reach operational readiness. Useful for scheduling and power management in busy kitchens.
• Idle and Pilot Energy Rates: Provides data on energy used when maintaining temperature or pressure while not actively cooking. Helps estimate baseline energy costs.
• Cooking Energy Efficiency: Measures how effectively the steam cooker transfers energy to food, using frozen green peas and potatoes under specified conditions.
• Production Capacity: Establishes the food output capabilities-critical for matching equipment to volume requirements.
• Water Consumption: Assesses water usage during operation, contributing to accurate utility cost projections.
• Condensate Temperature: Ensures compliance with regional codes regarding drain temperatures, supporting safe and lawful installation.
• Cooking Uniformity: Reports on the consistency of cooking throughout the steam cooker’s compartment, important for food quality assurance.

Applications

Implementing ASTM F1484-18(2023) delivers practical value in food service equipment procurement and operation:

• Equipment Selection: Provides standardized performance results (energy input, efficiency, and production ratings), enabling side-by-side comparisons of different steam cookers before purchase.
• Operational Efficiency: By understanding preheat, idle, and pilot energy rates, operators can manage scheduling and reduce unnecessary energy consumption.
• Cost Management: Accurate metrics for energy and water consumption help kitchen managers estimate and control utility expenses, directly impacting operational budgets.
• Regulatory Compliance: Test methods for condensate temperature help ensure that appliances meet plumbing code requirements.
• Customization of Kitchen Solutions: Testing both pressure and pressureless (and dual mode) cookers supports informed choices matching specific cooking profiles-e.g., high output vs. long cook foods like beans or casseroles.
• Sustainability Goals: Efficient units identified through testing can support energy and water conservation initiatives.

Related Standards

Understanding ASTM F1484-18(2023) is enhanced by referencing these related documents and standards:

• ASTM F1217: Specification for Cooker, Steam-classification and terminology frequently referenced for defining cooker types and load configurations in ASTM F1484.
• ASHRAE Handbook: Provides relevant tables for thermal properties of food and water, essential for energy efficiency calculations.
• ASTM D3588: Used for calculating the heat value of gaseous fuels, pertinent for gas-driven equipment testing.
• World Trade Organization TBT Principles: This standard follows WTO guidelines for international standardization, ensuring consistency and global applicability.

Keywords: steam cooker performance, energy efficiency, water consumption, commercial kitchen equipment, food service standards, ASTM, testing methods, steam cooking, equipment selection, utility cost estimation.

By applying ASTM F1484-18(2023), food service professionals and manufacturers can ensure that steam cookers meet performance, efficiency, and safety expectations, thus supporting both operational excellence and regulatory compliance.

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 [e-mail]. 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 must
source or a steam coil steam generator. Shall have a resolution
be adjusted so that they are fully submerged for each loading
of 0.5 psig (3.4 kPa) and a maximum accuracy of 1 % of the
measured value.
6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
mounted with the lower edge of the hood 6 ft, 6 in. (2.0 m)
from the floor and with the capacity to operate at a nominal
exhaust ventilation rate of 300 cfm per linear foot (230 L/s per
linear meter) of active hood length. This hood shall extend a
minimum of 6 in. (150 mm) past both sides and the front of the
cooking appliance and shall not incorporate side curtains or
partitions. Makeup air shall be delivered through face registers
or from the space, or both.
6.6 Pressure Gauge, for monitoring boiler pressure. The
gauge shall have a resolution of 0.5 psig (3.4 kPa) and a
maximum accuracy of 1 % of the measured value. FIG. 1 Water-Bath Calorimeter
F1484 − 18 (2023)
scenario. A convenient way to construct the water-bath calo- minimum thickness (TFE-fluorocarbon wrap rather than ex-
rimeter is to place the inner container on a 2-in. (50 mm) thick truded TFE-fluorocarbon) to minimize the escape of steam
polystyrene board. Wrap the outside of the drum with 1 ft thick where the thermocouple exits the cooking compartment. The
R-25 fiberglass insulation so no drum wall is exposed. Cover lead is long enough to allow connection to the monitoring
the fiberglass insulation with plastic liner to waterproof the device while the ice loads are in the freezer, while they are
interior. Construct the thermocouple tree by affixing five type being weighed, and while they are in the steam cooker.
K thermocouple probes 3 in. apart along the copper pipe. Fix
6.19 Water Bucket—Plastic water bucket able to withstand
the thermocouple tree vertically along the drum wall as to
temperatures above 210°F (i.e. HDPE) used for measuring the
avoid contact with the stirrer. Drill a ⁄2-in. hole in the center of
amount of water in a connectionless, boilerless steamer
the plastic/polystyrene lid. Place the propeller end of the stirrer
(ASTM F1217 Type IB).
in the drum and close the lid, allowing the opposite end of the
stirrer to pass through the center of the lid. The calorimeter can
7. Reagents and Materials
be placed on castors for ease in mobility, and the content can
7.1 Quality of water used to fill the boiler shall meet the
be stirred manually or with the aid of a portable, handheld drill
manufacturer’s specifications.
during a test.
7.2 Green peas shall be fresh-frozen, grade A, stabilized at
6.16 Hypodermic-Style Thermocouple Probe for measuring
0 6 5°F (–18 6 2°C).
potato temperatures. Minimum diameter makes for easier
7.3 Potatoes shall be fresh, whole, US No. 1, Size B, red
insertion and faster response. Resolution and accuracy shall be
potatoes. The average weight of the potatoes shall be 0.16 6
the same as in 6.13.
0.02 lb (73 6 9 g).
6.17 Platform Balance Scale, or appropriate load cells, used
NOTE 1—Red potatoes are sold in three sizes: A, B, and C. This test uses
to measure the weight of the water-bath calorimeter and
Size B.
content during the frozen green pea load test. Shall have the
capacity to accommodate the total weight of calorimeter plus 7.4 Water used for the cooking uniformity test shall have a
the cooked food product and water. The resolution shall be 0.2
maximum hardness of three grains per gallon. Distilled water
lb (10 g) with an accuracy of 0.2 lb (10 g). may be used.
6.18 Hotel Pans, for ice loads, solid 12 by 20 by 2 ⁄2-in.
8. Sampling
(300 by 500 by 65-mm) stainless steel, weighing 2.8 6 0.2 lb
8.1 Steam Cooker—A representative production model shall
(1.3 6 0.1 kg), with a temperature sensor located in the center
be selected for performance testing.
of each pan ⁄8 in. (16 mm) from the bottom. A convenient
method is to have Type K thermocouple probes with a
9. Preparation of Apparatus
stainless-steel protective sheath fabricated in the shape shown
in Fig. 2. The sensing point is exposed and isolated thermally 9.1 Install the appliance in accordance with the manufactur-
er’s instructions under a 4 ft (1.2 m) deep canopy exhaust hood
from the stainless-steel sheath. The probe is strapped to the pan
using steel shim stock welded to the pan using a strain gauge mounted against the wall, with the lower edge of the hood 6 ft,
welder. The thermocouple lead TFE-fluorocarbon sheath is 6 in. (2.0 m) from the floor. Position the steam cooker so that
FIG. 2 Hotel Pan with Thermocouple Probe
F1484 − 18 (2023)
any edge is at least 6 in. (150 mm) from the inside edge of the appliance following the manufacturer’s recommendations for
hood. In addition, both sides of the steam cooker shall be a optimizing combustion.
minimum of 3 ft (1.1 m) from any wall, side partition, or other
9.5 Install a flow meter (6.10) to the steam cooker water
operating appliance. Equipment configuration is shown in Fig.
inlet such that total water flow to the appliance (both boiler
3. The exhaust ventilation rate shall be 300 cfm per linear foot
supply water and condensate cooling water) is measured.
(230 L/s per linear meter) of hood length. The associated
9.6 Install a pressure gauge (6.6) to measure boiler pressure.
heating or cooling system shall be capable of maintaining an
ambient temperature of 75 6 5°F (24 6 3°C) within the testing
9.7 Measure the incoming water temperature to the steamer.
environment when the exhaust ventilation system is working
without the appliance being operated.
10. Procedure
NOTE 3—Prior to starting these tests, the tester should read the
9.2 Connect the steam cooker to a calibrated energy test
operating manual and fully understand the operation of the appliance.
meter. For gas installations, a pressure regulator shall be
10.1 General:
installed downstream from the meter to maintain a constant
10.1.1 For gas steam cookers, the following shall be ob-
pressure of gas for all tests. Both the pressure and temperature
tained and recorded for each run of every test.
of the gas supplied to a steam cooker, as well as the barometric
10.1.1.1 Higher heating value,
pressure, shall be recorded during each test so that the
10.1.1.2 Standard gas conditions for calculation in 11.3.2,
measured gas flow can be corrected to standard conditions. For
a steam cooker that uses either a direct external potable steam 10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
source or a steam coil steam generator, there shall be a pressure
gauge and steam flow meter to verify that the manufacturer’s 10.1.1.5 Barometric pressure, and
specified steam requirements are met. For electric installations, 10.1.1.6 Measured peak input rate during or immediately
a voltage regulator may be required during tests if the voltage prior to test.
supply is not within 62.5 % of the manufacturer’s nameplate
NOTE 4—The preferred method for determining the heating value of gas
voltage.
supplied to the steam cooker under test is by using a calorimeter or gas
chromatography in accordance with accepted laboratory procedures. It is
9.3 For an electric steam cooker, confirm (while the steam
recommended that all testing be performed with gas having a heating
cooker elements are energized) that the supply voltage is
3 3
value between 1000 and 1075 Btu/ft (37 300 to 40 100 kJ/m ).
within 62.5 % of the operating voltage specified by the
10.1.2 For gas steam cookers, energy calculations shall be
manufacturer. The test voltage shall be recorded for each test.
in accordance with 11.3.
NOTE 2—If an electric steam cooker is rated for dual voltage (for
10.1.3 For gas steam cookers, electric energy consumption
example, 208/240 V), the voltage selected by the manufacturer or tester,
shall also be measured and added to gas energy for all tests,
or both, shall be reported. If a steamer is designed to operate at two
with the exception of the maximum energy input rate test
voltages without a change in the resistance of the heating elements, the
performance of the steamer (for example, preheat time) may differ at the (10.2).
two voltages.
10.1.4 For electric steam cookers, the following shall be
9.4 For a gas steam cooker, adjust (during a boiler preheat) obtained and recorded for each run of every test.
the gas pressure downstream from the appliance pressure 10.1.4.1 Voltage while elements are energized, and
regulator to within 62.5 % of the operating manifold pressure 10.1.4.2 Verify peak input rate during or immediately prior
specified by the manufacturer. Also make adjustments to the to test.
FIG. 3 Equipment Configuration
F1484 − 18 (2023)
10.1.5 For steam cookers that use either a direct external steamers). Record preheat energy consumption, duration, and
potable steam source or a steam coil steam generator, the final pressure (if applicable).
supplied steam pressure and average flow rate shall be recorded
10.3.3 In accordance with 11.5, report preheat energy con-
for each run of every test.
sumption and duration.
10.1.6 For each run of every test, confirm that the peak input
10.4 Ready to Cook Idle Energy Rate:
rate is within 65 % of rated nameplate input. If the difference
10.4.1 Set the steamer to a ready-to-cook state (boiler[s] on)
is greater than 5 %, testing shall be terminated and the
for a minimum of 1 h. A ready-to-cook state is defined as 212
manufacturer contacted. The manufacturer may make appro-
6 5°F (100 6 3°C) compartment temperature.
priate changes or adjustments to the steam cooker.
10.4.2 Allow the steamer to operate in standby for at least
10.1.7 If a steam cooker is able to operate in more than one
60 min after the preheat. Then commence monitoring the
pressure mode (for example, both low pressure and
elapsed time and the energy consumption of the steam cooker
pressureless), the tester shall record the operating mode se-
while it is operated under this standby condition for a minimum
lected for testing and conduct all tests herein using the same
of 2 h. For gas steam cookers, monitor electric energy in
operating mode, preferably one that correlates to a 210°F
addition to gas consumption.
internal cavity temperature.
10.4.3 This step applies to non-atmospheric boilers only. In
10.2 Maximum Energy Input Rate:
addition to monitoring total energy for the test period, record
10.2.1 This step applies to gas steam cookers only. (For
the quantity of energy consumed during each individual cycle
electric steam cookers, proceed directly to step 10.2.2, and for
for three cycles of the boiler. Record the average of these
steam coil steam cookers, proceed directly to step 10.2.3.) For
values as the energy required to raise the boiler from minimum
some gas appliances, the maximum energy input rate changes
operating pressure/temperature to maximum pressure/
as the orifices heat up. If the steam cooker under test is gas
temperature. This value is used in the green pea and potato
powered, conduct a boiler fill and preheat, then immediately
energy efficiency calculations.
purge the boiler and proceed to step 10.2.3.
10.4.4 If there is a separate boiler for each compartment,
10.2.2 This step applies to electric steam cookers only.
then apply this test (and report an idle rate) for each compart-
Monitor power during a steam cooker operation where the
ment separately and then for all compartments simultaneously.
maximum power is drawn. Proceed directly to step 10.2.4.
10.4.5 In accordance with 11.6, calculate and report the
10.2.3 Allow the boiler(s) or reservoir to fill with water. As
ready-to-cook idle energy rate(s).
soon as the boiler(s) or reservoir is (are) full, start the preheat
(some boilers may start automatically after filling). Begin 10.5 Standby Idle Energy Rate:
monitoring energy consumption and time as soon as all the
10.5.1 If the steamer is equipped with a standby (that is,
burners, elements, or steam coils energize. Continue until the
idle, hold) mode, then set the appliance controls to this mode.
first burner, element, or steam coil turns off. Record final time
Allow the steamer to operate in standby for at least 60 min after
and energy.
the preheat. Then commence monitoring the elapsed time,
10.2.4 In accordance with 11.4, determine the maximum
water consumption, temperature and the energy consumption
energy input rate for the steam cooker under test. Report the
of the steam cooker while it is operated under this standby
measured input rate and confirm that it is within 5 % of the
condition for a minimum of 2 h. For gas steam cookers,
rated nameplate input. If the difference is greater than 5 %,
monitor electric energy in addition to gas consumption. Report
testing shall be terminated and the manufacturer contacted. The
average and maximum drain temperature during the test.
manufacturer may make appropriate changes or adjustments to
10.5.2 If there is a separate boiler for each compartment,
the steam cooker.
then apply this test (and report an idle rate) for each compart-
ment separately and then for all compartments simultaneously.
10.3 Preheat Energy Consumption and Duration:
10.5.3 At the end of the idle test, engage cooking mode by
10.3.1 Fill the boiler or reservoir. Record the time required
turning on the timer or switch to ready to cook mode and
to fill it. Monitor the average temperature of the water as it
record time, energy, and water consumption for the cavity
enters the boiler or reservoir. If the average temperature was
temperature to reach 210°F. If the appliance cannot reach
not 70 6 5°F (21 6 3°C), then allow the filled boiler or
210°F, record time, energy, water consumption, and final cavity
reservoir to sit until the temperature is within that range.
temperature before the elements or burners cycle off.
Temperature of the water in the boiler can be estimated by
measuring the boiler surface temperature using a surface 10.5.4 In accordance with 11.7, calculate and report standby
temperature probe (6.17). idle energy rate(s).
10.3.2 Record the temperature of the water in the boiler or
10.6 Pilot Energy Rate (Gas Models with Standing Pilots)—
reservoir. Start the preheat and monitor energy consumption
With the pilot lit and the boiler off, record time and gas
and time as soon as the boiler is turned on. For a gas steam
consumption for a minimum of 8 h. In accordance with 11.8,
cooker, the recorded preheat time shall include any delay
calculate and report pilot energy rate.
between the time the unit is turned on and when the burners
10.7 Green Pea Preparation:
actually ignite. For a gas steam cooker, measure and record any
electric energy consumption as well. Preheat is judged com- 10.7.1 This section outlines preparation of the frozen green
plete when the primary burners, elements, or steam coil cycles peas used in the green pea load cooking energy-efficiency and
off or when the steamer compartment reaches 205°F (boilerless production-capacity test (10.8).
F1484 − 18 (2023)
10.7.2 The number of green pea loads to be prepared 10.7.5 Prepare enough green peas for testing by using 8.0 6
depends on which loading scenario is to be performed. There 0.01 lb (3.6 6 0.005 kg) (see 7.2) green peas for each pan as
are two loading scenarios: heavy and light. The heavy load is determined in 10.7.2. Seal the frozen green peas in plastic zip
the manufacturer’s stated capacity of 12 by 20 by 2 ⁄2-in. (300 bags and place them the freezer allowing the pea temperature
by 500 by 65-mm) hotel pans. For light load scenarios, consult to stabilize at 0 6 5°F (–18 6 2°C) for a 24 h period.
Table 1 for the proper number of green pea pans to prepare. 10.7.6 The water-bath calorimeter shall be as specified in
6.15. Record the weight of the empty calorimeter using the
NOTE 5—When the test calls for a less than capacity number of loads
platform balance scale (6.6).
for a compartment, the loads should be placed in the most centrally
located slots. When symmetry about the center is not possible, then use the
10.7.7 Place 10 lb of potable water for every pan of green
upper central slots first. For example, one pan in a four-pan capacity
peas into the calorimeter drum. (For example, the total weight
compartment should be located in the second slot from the top.
of water for a heavy load test of a six-pan capacity, steamer
10.7.3 The perforated hotel pans shall be as specified in
would be 60 lb (10 lb water/pan × 6 pans = 60 lb).
6.14.
NOTE 6—The initial water temperature for the water-bath need not be
10.7.4 Number each pan and record the weight of each of
70 6 5°F (21 6 3°C). As long as the initial and final temperatures are
the (empty) pans. The weight of the pan(s) will be the total
recorded, the change in water-bath temperature can be obtained.
weight of all pans used for the test.
10.7.8 Record the weight of the water in the water-bath
calorimeter.
TABLE 1 Number of Loads for Light Loading Scenario
10.8 Green Pea Cooking Energy Effıciency, Production
Light Loading Scenario Capacity, Water Consumption, and Condensate Temperature:
1 Compartment 1 Pan
10.8.1 This procedure applies to two possible loading sce-
3 Pan Capacity
narios: heavy and light. Repeat each loading scenario a
minimum of three times. Additional test runs may be necessary
1 Compartment 1 Pan
4 Pan Capacity
to obtain the required precision for the reported test results
(Annex A1). The reported values of cooking energy efficiency,
1 Compartment 1 Pan
production capacity, condensate temperature, and water con-
5 Pan Capacity
sumption shall be the average of the replications (runs).
1 Compartment 1 Pan
10.8.2 Prepare the frozen green pea load(s) in accordance
6 Pan Capacity
with 10.7. Record the weight of the empty pan(s) and the
2 Compartments 1 Pan in top compartment
weight of the green pea load(s).
3 Pan Capacity Per None in bottom
10.8.3 Measure and record the average temperature of the
Compartment
green peas by probing the content of the sealed bags. Confirm
2 Compartments 1 Pan in top compartment
that they are at 0 6 5°F (–18 6 3°C).
4 Pan Capacity Per None in bottom
10.8.4 Choose a cooking time either based on the manufac-
Compartment
turer’s recommendation or by experience.
2 Compartments 2 Pans in top compartment
10.8.5 Allow the steam cooker to idle in a ready-to-cook
5 Pan Capacity Per None in bottom
Compartment state (boiler(s) on) for a minimum of 1 h. If the manufacturer
recommends leaving the cooking cavity doors open when not
2 Compartments 2 Pans in top compartment
cooking, then leave them open during the stabilization period
6 Pan Capacity Per None in bottom
Compartment
and record the door position during the stabilization period.
2 Compartments 2 Pans in top compartment
NOTE 7—The steamer shall be stabilized in the same operating mode
8 Pan Capacity Per None in bottom
that will be used for the cooking test. If the steamer is to be tested in a
Compartment
reduced-input mode, then the steamer shall be stabilized in the same mode
for at least 1 h prior to loading with food product.
3 Compartments 2 Pans in middle compartment
3 Pan Capacity Per None in top
10.8.6 After the 60 min stabilization period, wait for the
Compartment None in bottom
burners, elements, or steam coil to cycle on and then off again.
3 Compartments 2 Pans in middle compartment This assures that the boiler is at maximum operating pressure/
4 Pan Capacity Per None in top
temperature when the efficiency test starts.
Compartment None in bottom
10.8.7 Manual-fill steamers (no water connection): Record
3 Compartments 2 Pans in middle compartment
the starting weight of water in the reservoir according to the
5 Pan Capacity Per None in top
following steps:
Compartment None in bottom
10.8.7.1 After the required stabilization period, tare a five
3 Compartments 2 Pans in middle compartment
gallon bucket and drain the water from the steam cavity into a
6 Pan Capacity Per None in top
bucket while the keeping the door closed. Once drained, weigh
Compartment None in bottom
the contents and write down the weight of water. (Note: two
3 Compartments 2 Pans in middle compartment
buckets may be needed for safety)
8 Pan Capacity Per None in top
10.8.7.2 Open the cavity door and fill the cavity using the
Compartment None in bottom
previously removed water. Top off the water level to return to
F1484 − 18 (2023)
the fill manufacturer’s line if necessary, then close the door. energy content of the boiler is the same; therefore, the pressure
Record any additional amount of water placed in the cavity to measurements in step 10.8.9 are not needed.
return to the fill line and include this in the total starting water
10.8.12 If the boiler is not on when the last compartment
weight. cooking time elapsed, then the following steps will be required
10.8.7.3 The drain, weigh, refill and top off procedure shall to estimate the energy deficit in the boiler:
not take longer than 5 min. During this period, do not leave the 10.8.12.1 Perform this step if the boiler pressure is con-
door open longer than 0.75 min per cavity. trolled by a pressure switch that can be manually actuated.
Otherwise, proceed directly to step 10.8.12.2. When the time
10.8.7.4 Start monitoring time immediately after the door is
for the last compartment has elapsed, continue to monitor
closed and allow the steamer to reach its maximum energy
energy consumption and actuate the pressure switch. This
state. The maximum energy state is reached immediately after
returns the boiler energy content to the initial test condition.
the heating elements cycle off or after 5 min of continuous
Record the final energy.
burner operation, whichever comes first.
10.8.12.2 Perform this step if the boiler pressure control
10.8.8 Start monitoring time. Transport the green pea loads
cannot be manually actuated. When the cooking time for the
to the testing location. Empty the bagged green peas into the
last compartment has elapsed, record the final energy and the
pan(s). Open one steam compartment, load the pan(s), close the
boiler pressure (used to calculate the energy deficit of the
compartment, and start steam to steamer. Open the next steam
boiler, as described in Note 10).
compartment (if applicable), load it, close it, start cooking, and
10.8.13 Record the initial temperature of the water-bath
note the starting time. After starting steam to the first
calorimeter immediately before the cook time elapsed. The
compartment, commence monitoring energy consumption, wa-
unloading time shall be the same as the loading time. Remove
ter consumption, and condensate temperature. For gas steam
the calorimeter lid and empty the cooked green pea pan(s) into
cookers, monitor and record the electric energy as well as gas
the water-bath calorimeter. Replace the lid on the water-bath
consumption. The total loading time (the time from opening
calorimeter.
the first compartment to closing and starting the last compart-
10.8.14 Using the stirrer, agitate the content for 1 min, then
ment) shall be a total of 5 s per compartment and an additional
5 s for each pan used. (For example, the total loading time for allow the contents of the water-bath calorimeter to stabilize for
3 min. Repeat the agitation and stabilization process every 3
a heavy load test of a six-pan capacity, two-compartment steam
cooker would be 5 s/compartment × 2 compartments + 5 s/pan min until the bulk temperature fluctuation is less than 60.1°F
within a 3 min period. Record this temperature as the final bulk
× 6 pan = 40 s).
temperature.
NOTE 8—Care shall be taken to minimize heat gain by the frozen green
10.8.15 Record the total weight of the water-bath calorim-
pea loads on the way from the freezer to the steam cooker. During that
eter containing the cooked green peas and water with the
time they shall be isolated from any warmer surface by R10 or better
insulation. PG&E found 2 in. (50 mm) thick square-edged polystyrene platform balance scale. This will be used to determine the
boards to be convenient as an insulating surface.
weight of the cooked green peas.
NOTE 9—For gas steamers, the “electric energy rate” during the heavy
10.8.16 In accordance with 11.9.2, calculate the final
load test will be reported separately from the gas “cooking energy rate.”
cooked bulk temperature of the green peas. The cook tempera-
The two values are reported separately so that the respective fuel prices
ture must be 180 6 5°F (82 6 3°C) for the test run. If the
may be applied to estimate energy costs.
temperature does not fall within this range, the test must be
10.8.9 For three cycles of the boiler pressure near the end of
repeated with an adjusted cook time.
the test, measure the maximum and minimum pressures.
10.8.17 If the temperature is within the range, prepare the
Record the average maximum and average minimum boiler
next frozen green pea load (10.7) and the water-bath
pressure.
calorimeter, unless this was the final run (Run No. 3), and
NOTE 10—The boiler is at maximum pressure when the test starts, but perform the test again until a minimum of three tests have been
it may be at a lower pressure at the end of the test. This difference between
completed.
the initial and final energy content (pressure/temperature) of the boiler
10.8.18 Confirm that the multi-test (three run) average final
must be added back to the boiler to correctly calculate the energy
pea temperature is between 180 6 2°F (82 6 1°C). If the
efficiency. Maximum, minimum and final boiler pressure is measured so
that this energy deficit can be estimated. average final pea temperature does not fall within this range,
then repeat 10.8.2 – 10.8.17 with an appropriately adjusted
10.8.10 Terminate steam to the compartments as the prede-
cook time to achieve this average temperature.
termined cooking time elapses for each compartment. After
10.8.19 Calculate the cooking energy efficiency, production
stopping steam to the last compartment, record the final time,
capacity, water consumption, and average condensate tempera-
water consumption, and average condensate temperature. For a
ture in accordance with 11.9 and report the results as the
steamer using manual fill, turn the steamer completely off and
average of three replications.
drain the remaining tank water into a bucket. Weigh the final
amount of water, this will be used to calculate water consump- 10.9 Whole Potato Cooking Energy Effıciency, Production
tion.
Capacity, Water Consumption, and Condensate Temperature:
10.8.11 If the boiler is on when the cooking time for the last 10.9.1 This procedure applies to two possible loading sce-
compartment has elapsed, continue to monitor energy con- narios: heavy and light. Each loading scenario shall be repeated
sumption until the primary burners, elements, or steam coils a minimum of three times. Additional test runs may be
cycle off. Record final energy. Note that the initial and final necessary to obtain the required precision for the reported test
F1484 − 18 (2023)
NOTE 13—The steamer shall be stabilized in the same operating mode
results (Annex A1). The reported values of cooking energy
that will be used for the cooking test. If the steamer is to be tested in a
efficiency, production capacity, condensate temperature, and
reduced-input mode, then the steamer shall be stabilized in the same mode
water consumption shall be the average of the replications
for at least 1 h prior to loading with food product.
(runs).
10.9.7 After the stabilization period, engage cooking mode
10.9.2 The perforated hotel pans shall be as specified in
by turning on the timer or switch for ready to cook mode until
6.14. Number each pan and record the weight of each (empty)
cavity temperature reaches 210°F, wait for the burners,
pan.
elements, or steam coil to cycle on and then off again. This
10.9.3 Load each pan with 8.0 6 0.2 lb (3.6 6 0.1 kg) of red
assures that the boiler is at maximum operating pressure/
potatoes (7.3). Each pan shall contain between 48 and 52 red
temperature when the efficiency test cooking starts. Record
potatoes. Record the actual weight and count of the potato load
water and energy consumption for this period.
in each pan.
NOTE 11—If the weight of the potatoes on a pan is outside the 8.0 6 0.2 NOTE 14—The boiler is at maximum pressure when the test starts, but
lb (3.6 6 0.1 kg) weight range specified above, substitute smaller or larger it may be at a lower pressure at the end of the test. This difference between
the initial and final energy content (pressure/temperature) of the boiler
potatoes, as necessary, until the weight of the potatoes on each pan is
within the required weight range while maintaining a count of 50 6 2 must be added back to the boiler to correctly calculate the energy
potatoes per pan. efficiency. Maximum, minimum and final boiler pressure is measured so
that this energy deficit can be estimated. There are situations where the
10.9.4 Choose a cooking time either based on the manufac-
measurement of pressure in step 10.9.10 is not necessary, as noted in steps
turer’s recommendation or by experience.
10.9.12 and 10.9.13.1.
10.9.5 Shortly before each test run, there shall be two
10.9.8 Manual-fill steamers (no water connection): Record
temperatures per monitored pan per shelf. Place one thermo-
the starting weight of the water in the reservoir according to the
couple into one of the potatoes per pan in the geometric center
following steps:
of the pan and potato to facilitate monitoring of internal
10.9.8.1 After the required stabilization period, tare a five
temperatures. The probed potato shall be 0.16 6 0.02 lb (73 6
gallon bucket and drain the water from the steam cavity into a
9 g) for red potato. An additional thermocouple shall be placed
bucket while the keeping the door closed. Once drained, weigh
in the geometric center of a potato in an altern
...