ASTM F2644-07(2019)

Standard Test Method for Performance of Commercial Patio Heaters

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the patio heater is operating properly prior to further testing.  
5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the patio heater can be ready for operation.  
5.3 The temperature distribution of a patio heater can be used by operators and designers to determine the most effective layout for a patio heating system.  
5.4 The effective heated area can be used by operators to choose a patio heater that meets their heating needs.
SCOPE
1.1 This test method covers the heating performance and energy consumption of commercial radiant patio heaters. The food service operator can use this evaluation to select a commercial patio heater and understand its energy performance and effective heated area.  
1.2 This test method is applicable to commercial gas and electric radiant patio heaters.  
1.3 The patio heater can be evaluated with respect to the following:  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy consumption and time (10.3),  
1.3.3 Temperature distribution (10.4), and  
1.3.4 Effective heated area (10.4).  
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.  
1.5 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: Published
• Publication Date: 30-Apr-2019
• ICS: 97.100.10 - Electric heaters
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-May-2019

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: F2644 − 07 (Reapproved 2019) An American National Standard
Standard Test Method for
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Performance of Commercial Patio Heaters
This standard is issued under the fixed designation F2644; 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.
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1. Scope 2.2 ANSI Documents:
ANSI Z83.19Gas-Fired High-Intensity Infrared Heaters
1.1 This test method covers the heating performance and
ANSI Z83.20Gas-Fired Low-Intensity Infrared Heaters
energy consumption of commercial radiant patio heaters. The
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2.3 ASHRAE Documents:
food service operator can use this evaluation to select a
ASHRAE 55–1992Thermal Environmental Conditions for
commercial patio heater and understand its energy perfor-
Human Occupancy
mance and effective heated area.
1.2 This test method is applicable to commercial gas and
3. Terminology
electric radiant patio heaters.
3.1 Definitions:
1.3 The patio heater can be evaluated with respect to the
3.1.1 boundary,n—theedgeoftheareabeingwarmedunder
following:
a patio heater that corresponds to 3°F above the design
1.3.1 Energy input rate (10.2),
environment mean radiant temperature.
1.3.2 Preheat energy consumption and time (10.3),
3.1.2 design environment, n—unheated environment for
1.3.3 Temperature distribution (10.4), and
which test unit’s performance is to be evaluated. Design
1.3.4 Effective heated area (10.4).
environment is specified as having a mean radiant temperature
1.4 Thevaluesstatedininch-poundunitsaretoberegarded of 60°F.
as the standard. The values given in parentheses are for
3.1.3 effectiveheatedarea,n—theamountofsquarefootage
information only.
that can be warmed to a specified temperature (3°F above the
1.5 This standard does not purport to address all of the design environment mean radiant temperature) under a patio
safety concerns, if any, associated with its use. It is the heater.
responsibility of the user of this standard to establish appro-
3.1.4 energyinputrate,n—peakrateatwhichapatioheater
priate safety, health, and environmental practices and deter-
consumes energy (kW or Btu/h), typically reflected during
mine the applicability of regulatory limitations prior to use.
preheat.
1.6 This international standard was developed in accor-
3.1.5 heating index, n—the quotient of the effective heated
dance with internationally recognized principles on standard-
area and the measured energy input rate.
ization established in the Decision on Principles for the
3.1.6 mean radiant temperature, n—the uniform surface
Development of International Standards, Guides and Recom-
temperature of an imaginary black enclosure in which an
mendations issued by the World Trade Organization Technical
occupant would exchange the same amount of radiant heat as
Barriers to Trade (TBT) Committee.
in the actual non-uniform space.
2. Referenced Documents
NOTE 1—Since all environments radiate thermal energy, the mean
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radianttemperaturecanbedeterminedforanunheatedaswellasaheated
2.1 ASTM Standards:
environment.
D3588Practice for Calculating Heat Value, Compressibility
3.1.7 operative temperature, n—the uniform temperature of
Factor, and Relative Density of Gaseous Fuels
an imaginary black enclosure in which an occupant would
exchangethesameamountofheatbyradiationplusconvection
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This test method is under the jurisdiction of ASTM Committee F26 on Food
as in the actual non-uniform environment. Operative tempera-
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
ture is numerically the average of the air temperature (T ) and
Productivity and Energy Protocol. a
Current edition approved May 1, 2019. Published June 2019. Originally
approved in 2007. Last previous edition approved in 2013 as F2644–07 (2013).
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DOI: 10.1520/F2644-07R19. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
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contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
theASTM website. 30329,http://www.ashrae.org.
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