ASTM F1275-03

Standard Test Method for Performance of Griddles

SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.  
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.  
1.3 The griddle can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),  
1.3.3 Preheat energy and time (10.4),  
1.3.4 Idle energy rate (10.5),  
1.3.5 Pilot energy rate (10.6),  
1.3.6 Cooking energy rate and efficiency (10.7), and  
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).  
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 and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 09-Sep-2003
• ICS: 71.040.20 - Laboratory ware and related apparatus
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F1275-99 - Standard Test Method for Performance of Griddles
• Effective Date: 10-Sep-2003
• Replaced By: ASTM F1275-03e1 - Standard Test Method for Performance of Griddles
• Effective Date: 10-Sep-2003
• Referred By: ASTM F1786-97(2021) - Standard Test Method for Performance of Braising Pans
• Effective Date: 10-Sep-2003
• Referred By: ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 10-Sep-2003
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Sep-2003

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
An American National Standard
Designation:F1275–03
Standard Test Method for
1
Performance of Griddles
This standard is issued under the fixed designation F1275; 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 (e) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
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1. Scope 2.3 AOAC Documents:
AOAC Official Action 950.46B Air Drying to Determine
1.1 This test method evaluates the energy consumption and
Moisture Content of Meat and Meat Products
cooking performance of griddles. The food service operator
AOAC Official Action 960.39 Fat (Crude) or Ether Extract
can use this evaluation to select a griddle and understand its
in Meat
energy efficiency and production capacity.
2.4 ASHRAE Document:
1.2 This test method is applicable to thermostatically con-
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
trolled, single-source (bottom) gas and electric griddles.
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of Experimental Data
1.3 The griddle can be evaluated with respect to the follow-
ing (where applicable):
3. Terminology
1.3.1 Energy input rate (10.2),
3.1 Definitions:
1.3.2 Temperature uniformity across the cooking surface
3.1.1 cook time, n—the time required to cook frozen ham-
and accuracy of the thermostats (10.3),
burgers, as specified in 7.1, to a 35 6 2% weight loss during
1.3.3 Preheat energy and time (10.4),
a cooking energy efficiency test.
1.3.4 Idle energy rate (10.5),
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or
1.3.5 Pilot energy rate (10.6),
kWh) by the griddle as it is used to cook hamburgers under
1.3.6 Cooking energy rate and efficiency (10.7), and
heavy- and light-load conditions.
1.3.7 Production capacity and cooking surface temperature
3.1.3 cooking energy effıciency, n—the quantity of energy
recovery time (10.7).
imparted to the specified food product, expressed as a percent-
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
age of energy consumed by the griddle during the cooking
as the standard. The values given in parentheses are for
event.
information only.
3.1.4 cooking energy rate, n—the average rate of energy
1.5 This standard does not purport to address all of the
consumption (Btu/h (kJ/h) or kW) during the cooking energy
safety concerns, if any, associated with its use. It is the
efficiency tests. It refers to all loading scenarios (heavy and
responsibility of the user of this standard to establish appro-
light).
priate safety and health practices and determine the applica-
3.1.5 energy input rate, n—the peak rate (Btu/h (kJ/h) or
bility of regulatory limitations prior to use.
kW) at which an appliance will consume energy, typically
2. Referenced Documents reflected during preheating.
3.1.6 griddle, n—adeviceforcookingfoodinoiloritsown
2.1 ASTM Standards:
juices by direct contact with a hot surface.
D3588 Practice for Calculating Heat Value, Compressibil-
2
3.1.7 idle energy rate, n—the average rate of energy con-
ity, and Relative Density of Gaseous Fuels
sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
2.2 ANSI Standard:
maintaining the cooking surface at the thermostat set point.
ANSI Z83.14 Gas Food Service Equipment—Counter Ap-
3
3.1.8 pilot energy rate, n—the average rate of energy
pliances
consumption (Btu/h (kJ/h)) by a griddle’s continuous pilot (if
applicable).
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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.
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Current edition approved Sept. 10, 2003. Published September 2003. Originally Available from Association of Official Analytical Chemists, 1111 N. 19th
approved in 1990. Last previous edition approved in 1999 as F1275–99. Street, Arlington, VA 22209.
2 5
Annual Book of ASTM Standards, Vol 05.06. Available from American Society of Heating, Refrigerating, and Air-
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1275–03
3.1.9 preheat energy, n—the amount of energy consumed 5.2 The temperature uniformity of the cooking surface is
(Btu (kJ) or kWh) by the griddle while preheating the cooking usedbyfoodserviceoperatorstochooseagriddlethatprovides
surface from ambient room temperature to the thermostat set a uniformly cooked product.
point.
5.3 Preheat energy and time can be useful to food service
3.1.10 prehea
...