ASTM F2380-18

Standard Test Method for Performance of Conveyor Toasters

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the conveyor toaster is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor toaster can be ready for operation.  
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. In addition, a power saving mode (if applicable) will demonstrate energy savings during idle periods.  
5.4 Production capacity information can help an end user to better understand the production capabilities of a conveyor toaster as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption.  
1.2 This test method is applicable to gas and electric conveyor toasters.  
1.3 The conveyor toaster can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate and preheat temperature profile (10.2),  
1.3.2 Preheat energy consumption and time (10.3),  
1.3.3 Idle energy rate (10.4),  
1.3.4 Pilot energy rate (if applicable, 10.5),  
1.3.5 Cooking energy rate (10.8), and  
1.3.6 Production capacity (10.8).  
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 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.

General Information

• Status: Historical
• Publication Date: 28-Feb-2018
• 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

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
Designation: F2380 − 18 An American National Standard
Standard Test Method for
1
Performance of Conveyor Toasters
This standard is issued under the fixed designation F2380; 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 2. Referenced Documents
2
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
D3588 Practice for Calculating Heat Value, Compressibility
cooking performance of conveyor toasters including radiant
Factor, and Relative Density of Gaseous Fuels
and contact toasters. The food service operator can use this
2.2 ASHRAE Document:
evaluation to select a conveyor toaster and understand its
ASHRAE Guideline 2 (RA90) Engineering Analysis of Ex-
energy consumption.
3
perimental Data
1.2 This test method is applicable to gas and electric
2.3 UL Document:
conveyor toasters.
UL 1026 Electric Household Cooking and Food Service
4
Appliances
1.3 The conveyor toaster can be evaluated with respect to
the following (where applicable):
3. Terminology
1.3.1 Energy input rate and preheat temperature profile
3.1 Definitions:
(10.2),
3.1.1 contact toaster, n—toaster that cooks product primar-
1.3.2 Preheat energy consumption and time (10.3),
ily by conduction via contact with a heated surface.
1.3.3 Idle energy rate (10.4),
3.1.2 conveyor toaster, n—an appliance for caramelizing
1.3.4 Pilot energy rate (if applicable, 10.5),
bread products that carries the bread product on a belt or chain
1.3.5 Cooking energy rate (10.8), and into and through a heated chamber. The chamber may be
heated by gas or electric forced convection, radiants, or quartz
1.3.6 Production capacity (10.8).
tubes. Top and bottom heat may be independently controlled.
1.4 The values stated in inch-pound units are to be regarded
3.1.3 cooking energy rate, n—average rate of energy con-
as standard. The SI units given in parentheses are for informa-
sumption (Btu/h or kW) during the production capacity tests.
tion only.
3.1.4 energy input rate, n—peak rate at which a conveyor
1.5 This test method may involve hazardous materials,
toaster consumes energy (Btu/h or kW).
operations, and equipment. This standard does not purport to
3.1.5 idle energy rate, n—the conveyor toaster’s rate of
address all of the safety concerns, if any, associated with its
energy consumption (kW or Btu/h), when empty, required to
use. It is the responsibility of the user of this standard to
maintain its cavity temperature at the predetermined tempera-
establish appropriate safety, health, and environmental prac-
ture set point.
tices and determine the applicability of regulatory limitations
3.1.6 pilot energy rate, n—rate of energy consumption
prior to use.
(Btu/h) by a conveyor toaster’s continuous pilot (if applicable).
1.6 This international standard was developed in accor-
3.1.7 preheat energy, n—amount of energy consumed (Btu
dance with internationally recognized principles on standard-
or kWh), by the conveyor toaster while preheating its cavity
ization established in the Decision on Principles for the
from ambient temperature to the determined steady state
Development of International Standards, Guides and Recom-
temperature.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
1
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
3
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved March 1, 2018. Published April 2018. Originally 30329, http://www.ashrae.org.
4
approved in 2004. Last previous edition approved in 2016 as F2380 – 04 (2016). Available from Underwriters Laboratories (UL), 333 Pfingsten Rd.,
DOI: 10.1520/F2380-18. Northbrook, IL 60062-2096, http://www.ul.com.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F2380 − 18
3.1.8 preheat time, n—time (min) required for the conveyor 6.3 Gas Meter, for measuring the gas consumption of a
toaster cavity to preheat from ambient temperature to the conveyor toaster, shall be a positive displacement type with a
3
specified set poi
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F2380 − 04 (Reapproved 2016) F2380 − 18 An American National Standard
Standard Test Method for
1
Performance of Conveyor Toasters
This standard is issued under the fixed designation F2380; 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
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters including radiant and
contact toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy
consumption.
1.2 This test method is applicable to gas and electric conveyor toasters.
1.3 The conveyor toaster can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate and preheat temperature profile (10.2),
1.3.2 Preheat energy consumption and time (10.3),
1.3.3 Idle energy rate (10.4),
1.3.4 Pilot energy rate (if applicable, 10.5),
1.3.5 Cooking energy rate (10.8), and
1.3.6 Production capacity (10.8).
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 safety, health, and healthenvironmental practices and determine the applicability of regulatory limitations prior to use.
1.6 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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ASHRAE Document:
3
ASHRAE Guideline 2 (RA90) Engineering Analysis of Experimental Data
2.3 UL Document:
4
UL 1026 Electric Household Cooking and Food Service Appliances
3. Terminology
3.1 Definitions:
3.1.1 contact toaster, n—toaster that cooks product primarily by conduction via contact with a heated surface.
3.1.2 conveyor toaster, n—an appliance for caramelizing bread products that carries the bread product on a belt or chain into
and through a heated chamber. The chamber may be heated by gas or electric forced convection, radiants, or quartz tubes. Top and
bottom heat may be independently controlled.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved Oct. 1, 2016March 1, 2018. Published November 2016April 2018. Originally approved in 2004. Last previous edition approved in 20102016
as F2380 – 04 (2010).(2016). DOI: 10.1520/F2380-04R16.10.1520/F2380-18.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
4
Available from Underwriters Laboratories (UL), 333 Pfingsten Rd., Northbrook, IL 60062-2096, http://www.ul.com.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2380 − 18
3.1.3 cooking energy rate, n—average rate of energy consumption (Btu/h or kW) during the production capacity tests.
3.1.4 energy input rate, n—peak rate at which a conveyor toaster consumes energy (Btu/h or kW).
3.1.5 idle energy rate, n—the conveyor toaster’s rate of energy consumption (kW or Btu/h), when empty, required to maintain
its cavity temperature at the predetermined temperature set point.
3.1.5 toaster cavity, n—that portion of the conveyor toaster in which bread products are heated or toasted.
3.1.6 pilot energy rate, n—rate of energy consumption (Btu/h) by a conveyor toaster’s continuous
...