ASTM F2875-10
(Guide)Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
SIGNIFICANCE AND USE
This guide provides criteria for evaluating the capability of a laboratory to properly perform commercial cooking appliance energy consumption and cooking-energy efficiency evaluations, and to establish essential characteristics pertaining to the organization, personnel, facilities, and quality systems of the laboratory.
SCOPE
1.1 The scope of this guide includes the laboratory and organizational requirements to test commercial cooking and warming appliances (for example, griddles, fryers, ovens, steam cookers, and hot food holding cabinets) for preheat energy consumption and time, idle energy rate, cooking-energy efficiency, and production capacity, in accordance with the appropriate ASTM test methods under the jurisdiction of Committee F26, including the following:
General Information
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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: F2875 − 10 AnAmerican National Standard
Standard Guide for
Laboratory Requirements Necessary to Test Commercial
Cooking and Warming Appliances to ASTM Test Methods
This standard is issued under the fixed designation F2875; 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
1.1 The scope of this guide includes the laboratory and
2.1 ASTM Standards:
organizational requirements to test commercial cooking and
F1275Test Method for Performance of Griddles
warming appliances (for example, griddles, fryers, ovens,
F1361Test Method for Performance of Open Deep Fat
steam cookers, and hot food holding cabinets) for preheat
Fryers
energyconsumptionandtime,idleenergyrate,cooking-energy
F1484Test Methods for Performance of Steam Cookers
efficiency, and production capacity, in accordance with the
F1496Test Method for Performance of Convection Ovens
appropriate ASTM test methods under the jurisdiction of
F1521Test Methods for Performance of Range Tops
Committee F26, including the following:
F1605 Test Method for Performance of Double-Sided
Test Method F1275
Griddles
Test Method F1361
F1639Test Method for Performance of Combination Ovens
Test Methods F1484
(Withdrawn 2012)
Test Method F1496
Test Methods F1521
F1695Test Method for Performance of Underfired Broilers
Test Method F1605
F1784Test Method for Performance of a Pasta Cooker
Test Method F1639
F1785Test Method for Performance of Steam Kettles
Test Method F1695
Test Method F1784
F1786Test Method for Performance of Braising Pans
Test Method F1785
F1787Test Method for Performance of Rotisserie Ovens
Test Method F1786
Test Method F1787 F1817Test Method for Performance of Conveyor Ovens
Test Method F1817
F1964Test Method for Performance of Pressure Fryers
Test Method F1964
F1965Test Method for Performance of Deck Ovens
Test Method F1965
F1991Test Method for Performance of Chinese (Wok)
Test Method F1991
Test Method F2093
Ranges
Test Method F2140
F2093Test Method for Performance of Rack Ovens
Test Method F2142
Test Method F2144 F2140Test Method for Performance of Hot Food Holding
Test Method F2237
Cabinets
Test Method F2238
F2142Test Method for Performance of Drawer Warmers
Test Method F2239
Test Method F2380
F2144Test Method for Performance of Large Open Vat
Test Method F2473
Fryers
1.2 Thevaluesstatedininch-poundunitsaretoberegarded
F2237Test Method for Performance of Upright Overfired
as standard. The values given in parentheses are mathematical
Broilers
conversions to SI units that are provided for information only
F2238Test Method for Performance of Rapid Cook Ovens
and are not considered standard.
F2239Test Method for Performance of Conveyor Broilers
F2380Test Method for Performance of Conveyor Toasters
1.3 This standard does not purport to address all of the
F2473Test Method for Performance of Water-Bath Rether-
safety concerns, if any, associated with its use. It is the
malizers
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
This guide is under the jurisdiction ofASTM Committee F26 on Food Service contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity Standards volume information, refer to the standard’s Document Summary page on
and Energy Protocol. the ASTM website.
Current edition approved Nov. 1, 2010. Published December 2010. DOI: The last approved version of this historical standard is referenced on
10.1520/F2875-10. www.astm.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2875 − 10
3. Terminology 6.1.1.2 Thenamesandpositionsoftheprincipalofficersand
directors,
3.1 Definitions:
6.1.1.3 The laboratory’s ownership, managerial structure,
3.1.1 cooking-energy effıciency, n—quantity of energy im-
and principal members,
parted to the specified food product, expressed as a percentage
6.1.1.4 The functional description of the laboratory’s orga-
ofenergyconsumedbytheapplianceduringthecookingevent.
nizational structure, operational departments, and support de-
3.1.2 cooking energy rate, n—average rate of energy con-
partments and services. This may be demonstrated in the form
sumption during the cooking-energy efficiency tests, Btu/h
of charts that depict all the divisions, departments, sections,
(kJ/h) or kW.
and units and their relationships,
3.1.3 energy input rate, n—peak rate at which an appliance
6.1.1.5 All relevant organizational affiliates of the labora-
consumes energy, Btu/h (kJ/h) or kW.
tory and the principal officers of affiliates and directors of the
affiliates, where applicable,
3.1.4 idle energy rate, n—an appliance’s rate of energy
6.1.1.6 External organizations and organizational
consumptionwhilemaintainingaready-to-cookorholdstateat
components,andtheirfunctions,thatareutilizedforsignificant
a specified thermostat set point, Btu/h (kJ/h) or kW, .
technical support services, and
3.1.5 pilot energy rate, n—rateofenergyconsumptionbyan
6.1.1.7 A brief history of the laboratory including its rela-
appliance’s continuous pilot (if applicable), Btu/h (kJ/h).
tionship with its organizational component affiliations and
3.1.6 preheat energy, n—amountofenergyconsumedbythe
other supporting information.
appliance while warming the cooking or holding area from
6.1.2 A general description of the type of users of the
ambient temperature to the specified thermostat set point, Btu
laboratory’s services.
(kJ) or kWh.
6.1.3 A listing of the relevant technical services offered.
3.1.7 preheat time, n—time required for the appliance to
6.2 Independence:
warmthecookingorholdingareafromambienttemperatureto
6.2.1 If the testing laboratory is part of an organization
the specified thermostat set point, min.
performing activities other than testing or calibration, or both,
3.1.8 production capacity, n—maximum rate at which an
the laboratory shall define the responsibilities of key personnel
appliance can bring the specified food product to a specified
in the organization that have an involvement or influence on
”cooked" condition, lb/h (kg/h).
the testing, equipment purchase, test data, reports, and calibra-
tion activities, or combination thereof, of the laboratory in
3.1.9 production rate, n—rate at which an appliance brings
order to identify potential conflicts of interest.
the specified food product to a specified “cooked” condition,
6.2.2 When a laboratory is part of a larger organization, the
lb/h (kg/h).
organizational arrangements shall be such that departments
NOTE 1— Does not necessarily refer to maximum rate.
having conflicting interests, such as design engineering,
NOTE 2—Production rate varies with the amount of food being cooked.
production,commercialmarketing,orfinancedonotadversely
3.1.10 uncertainty, n—measure of systematic and precision
influencethelaboratory’scompliancewiththerequirementsof
errors in specified instrumentation or measure of repeatability
this guide.
of a reported test result.
6.2.3 If the laboratory wishes to be recognized as a third-
partylaboratory,itshalldemonstratethatitisimpartialandthat
4. Summary of Guide
it and its personnel are free from any undue commercial and
4.1 Guide to outline requirements for laboratories to test to
financial pressures and job performance evaluations that might
ASTM performance specifications for commercial cooking
influence their technical judgment. The third-party testing or
appliances that include the necessary organizational structure,
calibration laboratory shall not engage in any activities that
facility, equipment, instrumentation, procedures, reporting and
may endanger trust in its independence of judgment and
proficiency testing.
integrity in relation to its testing or calibration activities.
5. Significance and Use 7. Responsibilities and Duties
7.1 An appliance testing laboratory’s capabilities shall
5.1 Thisguideprovidescriteriaforevaluatingthecapability
of a laboratory to properly perform commercial cooking include,butnotbelimitedto,thefollowing(whereapplicable):
preheat energy consumption and time, idle energy rate,
appliance energy consumption and cooking-energy efficiency
evaluations,andtoestablishessentialcharacteristicspertaining cooking-energy efficiency, and production capacity, as defined
in the appropriate ASTM test methods.
totheorganization,personnel,facilities,andqualitysystemsof
the laboratory.
7.2 It is the responsibility of the laboratory to ensure the
following:
6. Organization of the Laboratory
7.2.1 It performs only examinations for which it is ad-
6.1 The following information concerning the organization equately equipped and staffed,
of the laboratory shall be provided by documentation: 7.2.2 Its employees perform only examinations for which
6.1.1 A description of the organization including: they are adequately qualified,
6.1.1.1 The complete legal name and address of the main 7.2.3 Its equipment is calibrated and its personnel are
office, qualified, and
F2875 − 10
7.2.4 All equipment, equipment calibrations, and personnel contained in 10.2 through 10.6. The Procedures Manual shall
qualifications are properly maintained in accordance with this be of sufficient detail to provide complete guidance on its use
guide. to the laboratory personnel.
7.3 Thefollowingdutiesarethoseusuallyperformedbythe
NOTE 3—The procedures manual may include multiple volumes for
each type of work conducted by the testing laboratory.
laboratory:
7.3.1 Performance of all testing in accordance with the
10.1.1 The laboratory management shall designate a person
specified ASTM test methods, and
or persons within the laboratory who shall have responsibility
7.3.2 Preparation of formal reports of all the results of the
for maintaining the laboratory’s quality system.This person or
testing defined in 7.3.1. The laboratory shall be prepared to
persons shall have direct access to top management. This
substantiate examination results when required.
person or persons shall ensure that an internal audit is
conducted at least once every year to verify that the quality
7.4 The laboratory shall maintain a records retention policy
system is functioning properly as documented in the Proce-
that is compatible with its mission.
dures Manual.
10.1.2 The laboratory shall maintain a record of changes to
8. Personnel
the Procedures Manual.
8.1 The laboratory shall document and maintain a record of
10.2 Operational Procedures—This section shall contain
the following:
the information necessary to control the various activities
8.1.1 Writtenoutlineorchartdefiningoperationalpersonnel
necessary for testing appliances. Items covered shall include
positions and their lines of responsibility and authority,
receiving and preparing samples, identification and marking,
8.1.2 Job description for each professional, scientific,
test procedures and specifications to be used, reports, and
supervisory, and technical position category, documenting the
return of samples.
required education, training, or experience, or a combination
thereof.
10.3 PersonnelQualification—Thissectionshallcontainthe
8.1.3 Records or resumes that document the qualifications,
requirements and procedures for training, as outlined in Sec-
work experience, and training history of each person in a
tion 9.1.
position described in 8.1.2.
10.4 Equipment Maintenance and Calibration—All test
8.1.4 Thelaboratoryshallmakeavailableadescriptionofits
equipment shall be calibrated and traceable to the National
meansofensuringthecontinuedcompetenceofitspersonnelto
Institute of Standards and Technology (NIST) or equivalent.
perform commercial cooking appliance testing, including the
This section shall contain all of the following:
maintenance of written records to document the results.
10.4.1 Inventory Listing—All available equipment shall be
listed with the following information noted:
9. Personnel Qualification
10.4.1.1 Name of the manufacturer,
9.1 Commercial cooking appliance testing personnel, in-
10.4.1.2 Equipment model and serial number,
cluding contracted personnel, shall be qualified with a mini-
10.4.1.3 Characteristics subject to calibration,
mum of two years post-secondary education or equivalent
10.4.1.4 Range of operation and range of calibration,
work experience, be proficient in data acquisition and record-
10.4.1.5 Reference to recognized standardization proce-
ing of energy measurement, water measurement, and tempera-
dures acceptable to the authority, if applicable,
ture systems, and be able to operate data acquisition hardware
10.4.1.6 Frequency of calibration,
and related software.
10.4.1.7 Allowable tolerances or maximum sensitivity, and
10.4.1.8 Source of verification,
9.2 LEVEL I—Qualified to perform specific calibrations,
specific examinations and specific evaluations (with specific 10.4.2 Calibration—Each instrument, when calibration is
required,shallhaveeitheracalibrationstickeraffixedorrecord
written instructions).
of certification on file, containing the following:
9.3 LEVEL II—Qualified to set-up and calibrate equipment
10.4.2.1 Instrument calibrated,
and to interpret and evaluate results with respect to codes,
10.4.2.2 Serial number,
standards, and specifications. Shall be able to prepare written
10.4.2.3 Calibration date,
instructions and be qualified to provide on-the-job training,
10.4.2.4 Calibration next due date, and
guidance to trainees, and to report examination results.
10.4.2.5 Nameofindividualwhoperformedlastcalibration.
9.4 LEVEL III—Capable and responsible for establishing
Ifcalibrationisnotrequired,astickerstating“nocalibrationis
techniques,interpretingcodes,anddesignatingthetestmethod
necessary” shall be affixed, or a record shall be on file to this
and technique to be used. Capable of training Level I and II
effect.
personnel.Shallhaveapracticalbackgroundinthetechnology
10.4.2.6 Equipment that has been subjected to overloading
and be familiar with other commonly used methods.
or mishandling, gives suspect results, or has been shown to be
defective or outside specified limits, shall be taken out of
10. Procedures Manual
service. It shall be isolated to prevent its use or clearly labeled
10.1 The laboratory shall prepare a written or electronic ormarkedasbeingoutofserviceuntilithasbeenrepairedand
procedures manual for the type of work for which the labora-
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