ASTM F1484-15
(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 and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F1484 − 15 An American National Standard
Standard Test Methods for
1
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.Anumber 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 These test methods evaluate the energy consumption
D3588Practice for Calculating Heat Value, Compressibility
and cooking performance of steam cookers. The food service
Factor, and Relative Density of Gaseous Fuels
operator can use this evaluation to select a steam cooker and
F1217Specification for Cooker, Steam
understand its energy consumption.
3
2.2 ASHRAE Documents:
1.2 Thesetestmethodsareapplicabletothefollowingsteam
ASHRAE Handbook of FundamentalsThermal and Related
cookers:high-pressure,low-pressure,pressurelessandvacuum
Properties of Food and Food Materials, Chapter 30, Table
steam cookers (Specification F1217 Grades A, B, C and D);
1, 1989
convection and non-convection steam cookers; steam cookers
ASHRAE Handbook of Fundamentals Thermodynamic
with self-contained gas-fired, electric, or steam coil steam
PropertiesofWateratSaturation,Chapter6,Table2,1989
generators, and those connected directly to an external potable
4
2.3 Other Document:
steam source (Specification F1217 Styles i, ii, iii, and iv). The
Developmentand Application of a Uniform Testing Proce-
steam cookers will be tested for the following (where appli-
dure for Steam Cookers
cable):
1.2.1 Maximum energy input rate (see 10.2).
3. Terminology
1.2.2 Preheat energy consumption and duration (see 10.3).
3.1 Definitions:
1.2.3 Idle energy rate (see 10.5).
3.1.1 boiler, n—self-contained vessel, separate from the
1.2.4 Pilot energy rate (see 10.6).
cooking cavity, wherein water is boiled to produce steam for
1.2.5 Frozengreenpeacookingenergyefficiency(see10.8).
the steam cooker. Also called a steam generator.
1.2.6 Frozen green pea production capacity (see 10.8).
3.1.2 condensate, n—mixture of condensed steam and cool-
1.2.7 Whole potato cooking energy efficiency (see 10.9).
ing water, exiting the steam cooker and directed to the floor
1.2.8 Whole potato production capacity (see 10.9).
drain.
1.2.9 Water consumption (see 10.7, 10.9, and 10.10).
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.2.10 Condensate temperature (see 10.8 and 10.9).
parted to the specified food product expressed as a percentage
1.2.11 Cooking uniformity (see 10.11).
of energy consumed by the steam cooker during the cooking
event.
1.3 Thevaluesstatedininch-poundunitsaretoberegarded
as standard. The SI units given in parentheses are for informa- 3.1.4 cooking energy rate, n—average rate of energy con-
tion only. sumption (kBtu/h or kW) during the cooking energy efficiency
test. Refers to any loading scenario in the green pea or potato
1.4 This standard may involve hazardous materials,
load tests.
operations, and equipment. It does not address all of the safety
3.1.5 electricenergyrate,n—referstorateofelectricenergy
concerns, if any, associated with its use. It is the responsibility
consumption (kW) by steam cookers whose primary fuel
of the user of this standard to establish appropriate safety and
source is not electricity (for example, gas). Electric energy is
health practices and determine the applicability of regulatory
limitations prior to use.
2
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
1
ThesetestmethodsareunderthejurisdictionofASTMCommitteeF26onFood 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.
3
Productivity and Energy Protocol. Available fromAmerican Society of Heating, Refrigerating andAir Condition-
Current edition approved Nov. 1, 2015. Published February 2016. Originally ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
4
approved in 1993. Last previous edition approved in 2012 as F1484–12. DOI: Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
10.1520/F1484-15. #101, San Ramon, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1484 − 15
measuredandreportedseparatelyfromtheprimaryfuelenergy 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-
energ
...
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: F1484 − 12 F1484 − 15 An American National Standard
Standard Test Methods for
1
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
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 and health practices
and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1217 Specification for Cooker, Steam
3
2.2 ASHRAE Documents:
ASHRAE Handbook of Fundamentals,Fundamentals Thermal and Related Properties of Food and Food Materials, Chapter 30,
Table 1, 1989.1989
ASHRAE Handbook of Fundamentals,Fundamentals Thermodynamic Properties of Water at Saturation, Chapter 6, Table 2,
1989.1989
4
2.3 Other Document:
Development and Application of a Uniform Testing Procedure for Steam Cookers
1
These test methods are 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, 2012Nov. 1, 2015. Published December 2012February 2016. Originally approved in 1993. Last previous edition approved in 20052012
as F1484 – 05.F1484 – 12. DOI: 10.1520/F1484-012.10.1520/F1484-15.
2
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 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., 1791 Tullie Circle, NE, Atlanta, GA 30329.
4
Available from the Food Service Technology Center, 12949 Alcosta Blvd., #101, San Ramon, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1484 − 15
3. Terminology
3.1 Definitions:
3.1.1 boiler, n—self-contained vessel, separate from the cooking cavity, wherein water is boiled to produce steam for the steam
cooker. Also called a steam generator.
3.1.2 condensate, n—mixture of condensed steam and cooling water, exiting the steam cooker and directed to the floor drain.
3.1.3 cooking energy effıciency, n—quantity of energy imparted to the specified food product expressed as a percentage of
energy consumed by the steam cooker during the cooking event.
3.1.4 cooking energy rate, n—average rate of energy consumption (kBtu/h or kW) during the cooking energy efficiency test.
Refers to any loading scenario in the green pea or potato lo
...
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