ASTM F1785-97(2020)

Standard Test Method for Performance of Steam Kettles

SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam kettle is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. The maximum input rate can be useful to food service operators for managing power demand.  
5.2 The capacity test determines the maximum volume of food product the kettle can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a steam kettle, which is appropriately sized for their operation.  
5.3 Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids up to serving temperature.  
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a steam kettle. Simmer energy rate is also an indicator of steam kettle energy performance when preparing foods which require long cook times, for example, potatoes, beans, rice, or stew.  
5.5 Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics.  
1.2 This test method is applicable to direct steam and self-contained gas or electric steam kettles. The steam kettle can be evaluated with respect to the following, where applicable:  
1.2.1 Maximum energy input rate (10.2).  
1.2.2 Capacity (10.3).  
1.2.3 Heatup energy efficiency and energy rate (10.4).  
1.2.4 Production capacity (10.4).  
1.2.5 Simmer energy rate (10.5).  
1.2.6 Pilot energy rate, if applicable (10.6).  
1.3 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.4 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.  
1.5 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-Jun-2020
• ICS: 91.140.65 - Water heating equipment
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F1785-97(2015) - Standard Test Method for Performance of Steam Kettles
• Effective Date: 01-Jul-2020
• Refers: ASTM F1603-12 - Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated
• Effective Date: 01-Nov-2012
• Refers: ASTM F1602-12 - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated
• Effective Date: 01-Nov-2012
• Refers: ASTM F1603-07 - Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated
• Effective Date: 01-Oct-2007
• Refers: ASTM F1602-07 - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated
• Effective Date: 01-Oct-2007
• Refers: ASTM F1603-95(2001) - Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Connected, Gas Fired and Electric Fired
• Effective Date: 15-Jun-1995
• Refers: ASTM F1602-95(2001) - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Connected, Gas Fired and Electric Fired
• Effective Date: 15-Jun-1995
• Refers: ASTM F1603-95 - Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Connected, Gas Fired and Electric Fired
• Effective Date: 15-Jun-1995
• Refers: ASTM F1602-95 - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Connected, Gas Fired and Electric Fired
• Effective Date: 15-Jun-1995
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Jul-2020
• 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: 01-Jul-2020
• Referred By: ASTM F1602-12(2023) - Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated
• Effective Date: 01-Jul-2020
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Jul-2020
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Jul-2020
• Referred By: ASTM F1603-17(2023) - Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated
• Effective Date: 01-Jul-2020

Overview

ASTM F1785-97(2020), titled Standard Test Method for Performance of Steam Kettles, is a key international standard developed by ASTM International for evaluating the energy consumption and cooking performance of steam kettles. The test method provides food service operators, manufacturers, and engineers with a rigorous protocol for measuring critical performance indicators such as maximum energy input rate, capacity, energy efficiency, production capacity, simmer energy rate, and pilot energy rate. These metrics enable end-users to make informed decisions about equipment selection, energy management, and operational efficiency in commercial kitchens and food service environments.

Key Topics

• Energy Input Rate: The standard assesses the maximum energy consumption of a steam kettle, ensuring the unit operates within 5% of the manufacturer’s rated input. This helps identify any problems related to electric supply, gas service, or steam supply, and supports energy demand management strategies.
• Capacity Testing: Measurement of the ‘fill-to-spill’ capacity determines the maximum usable volume, enabling food service operators to select appropriately sized kettles for their needs.
• Production Capacity: The standard evaluates how quickly a steam kettle brings food products (such as soups or sauces) to serving temperature, aiding operators in choosing equipment that matches their production requirements.
• Heatup Energy Efficiency: By quantifying how much of the consumed energy is effectively transferred to the food product during heating, the standard drives product comparisons and supports procurement based on energy performance.
• Simmer Energy Rate: This metric reflects the energy usage required to maintain contents at simmering temperature, which is crucial for dishes requiring extended cooking times.
• Pilot Energy Rate: For gas-fired kettles with standing pilots, the rate of pilot energy consumption during non-cooking periods is reported, aiding in total energy consumption estimations.

Applications

ASTM F1785-97(2020) is primarily used by:

• Food Service Operators: To select steam kettles with optimal energy efficiency, capacity, and throughput for commercial kitchens, schools, hospitals, and institutional food preparation.
• Manufacturers and Product Engineers: To compare models, benchmark against performance standards, and guide product development for improved efficiency and performance.
• Facility Managers and Energy Consultants: To manage utility costs through informed selection of high-performance steam kettles, and for energy audits or compliance reporting.
• Testing Laboratories: As a protocol to verify equipment performance claims and validate energy-related product specifications.

The test method is applicable to both direct steam and self-contained gas or electric steam kettles, including models heated directly or by internal energy sources. It sets clear, repeatable procedures that bring transparency to equipment comparison and procurement processes, as well as support regulatory and energy labeling requirements.

Related Standards

ASTM F1785-97(2020) is often referenced alongside several related standards and guidelines that provide complementary specifications and methodologies, including:

• ASTM F1602: Specification for Floor or Wall Mounted Steam-Jacketed Kettles (20–200 gal), covering both gas and electric heated models.
• ASTM F1603: Specification for Tilting Table Mounted Steam-Jacketed Kettles (1–75.7 L).
• ANSI Z83.11: American National Standard for Gas Food Service Equipment, relevant for gas-fired steam kettles.
• ASME Specifications: Covering steam-jacketed kettle construction and safety requirements.
• ASHRAE Guideline 2 and Handbook of Fundamentals: Referenced for thermodynamic calculations related to heat transfer and properties of water at saturation.

By aligning with internationally recognized principles and WTO guidelines, ASTM F1785-97(2020) ensures compatibility in global markets and facilitates regulatory acceptance.

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Keywords: steam kettle performance, energy efficiency, food service equipment standards, production capacity, ASTM F1785, steam kettle testing, commercial kitchen equipment, energy input rate, simmer energy rate, pilot energy rate.

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: F1785 − 97 (Reapproved 2020) An American National Standard
Standard Test Method for
Performance of Steam Kettles
This standard is issued under the fixed designation F1785; 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
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
F1602Specification for Kettles, Steam-Jacketed, 20 to 200
cooking performance of steam kettles.The food service opera-
gal(75.7to757L),FloororWallMounted,DirectSteam,
tor can use this evaluation to select a steam kettle and
Gas and Electric Heated
understanditsenergyconsumptionandperformancecharacter-
F1603SpecificationforKettles,Steam-Jacketed,32ozto20
istics.
gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam,
1.2 This test method is applicable to direct steam and
Gas and Electric Heated
self-contained gas or electric steam kettles. The steam kettle
2.2 ANSI Standard:
can be evaluated with respect to the following, where appli-
Z83.11American National Standard for Gas Food Service
cable:
Equipment
1.2.1 Maximum energy input rate (10.2). 4
2.3 ASME Documents:
1.2.2 Capacity (10.3).
Standard Specification for Kettles, Steam-Jacketed, 32oz to
1.2.3 Heatup energy efficiency and energy rate (10.4).
20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct
1.2.4 Production capacity (10.4).
Connected, Gas Fired and Electric Fired
1.2.5 Simmer energy rate (10.5). Standard Specification for Kettles, Steam-Jacketed, 20to
1.2.6 Pilot energy rate, if applicable (10.6). 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct
Connected, Gas Fired and Electric Fired
1.3 Thevaluesstatedininch-poundunitsaretoberegarded
2.4 ASHRAE Documents:
as standard. The values given in parentheses are mathematical
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
conversions to SI units that are provided for information only
of Experimental Data
and are not considered standard.
ASHRAE Handbook of Fundamentals, Thermodynamic
1.4 This standard does not purport to address all of the
PropertiesofWateratSaturation,Chapter6,Table2,1989
safety concerns, if any, associated with its use. It is the
3. Terminology
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
3.1 Definitions:
mine the applicability of regulatory limitations prior to use.
3.1.1 control electric energy, n—the electric energy, for
1.5 This international standard was developed in accor-
example, for controls, fans, consumed by steam kettles whose
dance with internationally recognized principles on standard-
primary fuel source is not electricity, that is, gas, direct steam.
ization established in the Decision on Principles for the
Control electric energy is measured and reported separately
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Barriers to Trade (TBT) Committee.
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.
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Mechanical Engineers (ASME), ASME
Productivity and Energy Protocol. International Headquarters, Three Park Ave., New York, NY 10016-5990.
Current edition approved July 1, 2020. Published August 2020. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1997. Last previous edition approved in 2015 as F1787–97 (2015). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F1785-97R20. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1785 − 97 (2020)
fromprimaryfuelenergysothattheirrespectivefuelpricescan 4.5 When applicable, the energy required to maintain the
be applied to estimate energy costs. standing pilot for a gas appliance is measured, and the pilot
energy rate is reported.
3.1.2 fill-to-spill capacity, n—the maximum food capacity
(gal)ofthesteamkettleasdeterminedbyfillingtothepointof
5. Significance and Use
overflow.
5.1 The maximum energy input rate test is used to confirm
3.1.3 heatup energy, n—energy consumed by the steam
that the steam kettle is operating within 5% of the manufac-
kettle as it is used to heat the specified food product to a
turer’s rated input so that testing may continue. This test
specified temperature.
methodalsomaydiscloseanyproblemswiththeelectricpower
3.1.4 heatup energy effıciency, n—a quantity of energy
supply, gas service pressure, or steam supply flow or pressure.
imparted to the specified food product, expressed as a percent-
The maximum input rate can be useful to food service
age of energy consumed by the steam kettle during the heatup
operators for managing power demand.
event.
5.2 The capacity test determines the maximum volume of
3.1.5 heatup energy rate, n—the average rate of energy
food product the kettle can hold and the amount of food
consumption (kBtu/h or kW) during the heatup energy effi-
product that will be used in subsequent tests. Food service
ciency test.
operators can use the results of this test method to select a
3.1.6 maximum energy input rate, n—the peak rate (kBtu/h
steam kettle, which is appropriately sized for their operation.
or kW) at which a steam kettle consumes energy, as measured
5.3 Production capacity is used by food service operators to
in this test method.
choose a steam kettle that matches their food output. The
3.1.7 nameplate energy input rate, n—the peak rate (kBtu/h
production capacity determined in this test method is a close
or kW) at which a steam kettle consumes energy, as stated by
indicatorofhowquicklythekettlecanbringsoups,sauces,and
the manufacturer.
other liquids up to serving temperature.
3.1.8 nameplate capacity, n—the food capacity (gal) of the
5.4 Heatup energy efficiency and simmer energy rate allow
steam kettle, as stated by the manufacturer.
the operator to consider energy performance when selecting a
3.1.9 pilot energy rate, n—the rate of energy consumption
steam kettle. Simmer energy rate is also an indicator of steam
(kBtu/h) by a gas steam kettle’s standing pilot, where appli-
kettleenergyperformancewhenpreparingfoodswhichrequire
cable.
long cook times, for example, potatoes, beans, rice, or stew.
3.1.10 production capacity, n—the highest rate (lb/h) at
5.5 Pilot energy rate can be used to estimate energy con-
which a steam kettle can bring the specified food product to a
sumptionforgas-firedsteamkettleswithstandingpilotsduring
specified temperature.
non-cooking periods.
3.1.11 simmer energy rate, n—the rate (kBtu/h or kW) at
which a steam kettle consumes energy while maintaining the
6. Apparatus
specified food product at a specified simmer temperature.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.12 steam kettle, n—an appliance wherein heat is im-
25lbwitharesolutionof0.01lbandanuncertaintyof0.01lb,
parted to food in a deep-sided vessel by steam or hot fluid
for measuring the quantity of water loaded into the kettle.
circulating through the jacket of the vessel.
6.2 Barometer, for measuring absolute atmospheric
3.1.13 testing capacity, n—the capacity (gal) at which the
pressure, for adjustment of measured natural gas volume to
steam kettle is operated during the heatup and simmer tests,
standard conditions. Barometer shall have a resolution of 0.2
that is, 90% of fill-to-spill capacity.
in. Hg and an uncertainty of 0.2 in. Hg.
4. Summary of Test Method 6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
the lower edge of the hood 6 ft, 6 in. from the floor and with
4.1 Thesteamkettleisconnectedtotheappropriatemetered
the capacity to operate at a nominal exhaust ventilation rate of
energy source, and the energy input rate is determined to
150 cfm/linear ft of active hood length.This hood shall extend
confirmthatitisoperatingwithin5%ofthenameplateenergy
aminimumof6in.pastbothsidesandthefrontofthecooking
input rate.
vessel and shall not incorporate side curtains or partitions.
4.2 The steam kettle is filled to the point of overflow to
Makeup air shall be delivered through face registers or from
determine the fill-to-spill capacity. For subsequent tests a
the space, or both.
smaller volume, the testing capacity, is calculated to allow
6.4 Gas Meter, for measuring the gas consumption of a
adequate freeboard between the waterline and the lip of the
steam kettle, shall be a positive displacement type with a
kettle.
resolution of at least 0.01 ft and a maximum uncertainty no
4.3 Thesteamkettleissettomaximuminputandmonitored
greaterthan1%ofthemeasuredvalueforanydemandgreater
as it heats water from 80°F to 160°F, which yields the heatup 3
than 2.2 ft /h. If the meter is used for measuring the gas
energy efficiency, heatup energy rate, and production capacity.
consumed by the pilot lights, it shall have a resolution of at
4.4 The steam kettle controls are adjusted to maintain water least 0.01 ft and a maximum uncertainty no greater than 2%
at 165°F for three hours, yielding the simmer energy rate. of the measured value.
F1785 − 97 (2020)
6.5 Pressure Gage, for monitoring gas pressure. The gage ance’s pressure regulator to within 62.5% of the operating
shall have a range from 0 to 15 in. H O, a resolution of 0.5 in. manifold pressure specified by the manufacturer. Make adjust-
H O, and a maximum uncertainty of 1% of the measured ments to the appliance following the manufacturer’s recom-
value. mendations for optimizing combustion. Proper combustion
may be verified by measuring air-free CO in accordance with
6.6 Stopwatch, with a 1-s resolution.
ANSI Z83.11.
6.7 Temperature Sensor, for measuring natural gas tempera-
9.4 For an electric steam kettle, while the elements are
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
energized, confirm that the supply voltage is within 62.5% of
6.8 Thermocouple Probe, industry standard Type T or Type
theoperatingvoltagespecifiedbythemanufacturer.Recordthe
Kthermocouplescapableofimmersionwitharangefrom50to
test voltage for each test.
250°F and an uncertainty of 61°F.
NOTE 1—It is the intent of the testing procedure herein to evaluate the
6.9 Watt-Hour Meter, for measuring the electrical energy
performance of a steam kettle at its rated gas pressure or electric voltage.
consumption of a steam kettle, having a resolution of at least 1
Ifanelectricunitisrateddualvoltage,thatis,designedtooperateateither
Wh and a maximum uncertainty no greater than 1.5% of the 208 or 240 V with no change in components, the voltage selected by the
manufacturer or tester, or both, shall be reported. If a steam kettle is
measured value for any demand greater than 100 W. For any
designed to operate at two voltages without a change in the resistance of
demandlessthan100W,themetershallhavearesolutionofat
the heating elements, the performance of the unit, for example, preheat
least 1 Wh and a maximum uncertainty no greater than 10%.
time, may differ at the two voltages.
9.5 Determine the control settings necessary to maintain a
7. Reagents and Materials
stable simmer temperature in the kettle averaging 165 6 1°F.
7.1 Water, from municipal water supply or other potable
If necessary, identify these control positions with a mark so
source.
thatthetestermayquicklyadjustthekettlebetweenheatupand
simmer tests.
8. Sampling
8.1 Steam Kettle—A representative production model shall
10. Procedures
be selected for performance testing.
10.1 General:
10.1.1 If the steam kettle is equipped with a lid, all tests
9. Preparation of Apparatus
shall be conducted with the lid removed or fully raised.
9.1 Installtheapplianceinaccordancewiththemanufactur-
10.1.2 Optionally, all tests may be repeated with the lid
er’s instructions under a 4-ft deep canopy exhaust hood
closedandthesteamkettlereevaluatedasaseparateappliance.
mountedagainstthewall,withtheloweredgeofthehood6ft,
6in.fromthefloor.Positionthesteamkettlewithfrontedgeof NOTE 2—PG & E found that the simmer energy rate was reduced by as
much as 50% when the steam kettle was evaluated with the lid down.
the cooking vessel inset 6 in. from the front edge of the hood
at the manufacturer’s recommended working height. The
10.1.3 Forgassteamkettles,thefollowingshallbeobtained
length of the exhaust hood and active filter area shall extend a
and recorded for each test run:
minimum of 6 in. past both sides of the cooking vessel. In
10.1.3.1 Higher heating value;
addition, both sides of the appliance shall be a minimum of 3
10.1.3.2 Standard gas pressure and temperature used to
ft from any side wall, side partition, or other operating
correct measured gas volume to standard conditions;
appliance. The exhaust ventilation rate shall be 150 cfm/linear
10.1.3.3 Measured gas temperature;
ft of hood length. The application of a longer hood is
10.1.3.4 Measured gas pressure;
acceptable, provided the ventilation rate is maintained at 150
10.1.3.5 Barometric pressure;
cfm/linear ft over the entire length of the active hood. The
10.1.3.6 Ambient temperature; and,
associated heating or cooling system shall be capable of
10.1.3.7 Energy input rate during or immediately prior to
maintaining an ambient temperature of 75 6 5°F within the
test.
testing environment when the exhaust ventilation system is
operating.
NOTE3—Thepreferredmethodfordeterminingtheheatingvalueofgas
supplied to the steam kettle under test is by using a calorimeter or gas
9.2 Connect the steam kettle to a calibrated energy test
chromatograph in accordance with accepted laboratory procedures. It is
meter. For gas installations, install a pressure regulator down-
recommended that all testing be performed with gas with a heating value
stream from the meter to maintain a constant pressure of gas
between 1000 and 1075 Btu/ft .
for all tests. Install instrumentation to record both the pressure
10.1.4 For gas steam kettles, control electric energy con-
and temperature of the gas supplied to the steam kettle and the
sumption also shall be measured and added to gas energy for
barometric pressure during each test so that the measured gas
all tests, with the exception of the maximum energy input rate
flow can be corrected to standard conditions. For electric
test (see 10.2).
installations,avoltageregulatormayberequiredduringtestsif
the voltage supply is not within 62.5% of the manufacturer’s NOTE 4—If it is clear that the control electric energy consumption rate
is constant during a test, an instantaneous power measurement can be
nameplate voltage.
madewhenconvenientduringthattest,ratherthancontinuousmonitoring
9.3 For a gas steam kettle, adjust (during maximum energy
ofaccumulatedenergyconsumption.Energycanbeestimatedlater,based
input) the gas supply pressure downstream from the appli- on the power measurement and the duration of the test.
F1785 − 97 (2020)
10.1.5 For electric steam kettles, the following shall be notnecessarytoadjustthewaterlevel.Turnthesteamkettleon
obtained and recorded for each run of every test: and set the controls so that the kettle maintains the water at an
10.1.5.1 Voltage while elements are energized; average temperature of 165 6 1°F.
10.1.5.2 Measured peak input rate during or immediately
10.5.2 Allow the water temperature to stabilize before
prior to test; and,
proceeding.Whenthetemperaturehasaveraged165 61°Ffor
10.1.5.3 Ambient temperature.
several cycles, commence monitoring time, temperature, and
10.1.6 For direct steam kettles, record the supplied steam
energyconsumption.Monitoringshallbeginasaheatingcycle
pressure and average flow rate for each run of every test.
ends, for example, when the burners or elements cycle off.
10.1.7 Foreachrunofeverytest,confirmthatthepeakinput
10.5.3 Continue monitoring for 3 h, then turn the kettle off
rate is within 65% of rated nameplate input or power.
at the end of a heating cycle. If the burners or elements are on
Terminatetestingandcontactthemanufacturerifthedifference
at the 3-h mark, continue until they cycle off, then record final
is greater than 5%. The manufacturer may make appropriate
timeandenergyconsumption.Iftheburnersorelementsareoff
changes or adjustments to the steam kettle.
at the 3-h mark, continue monitoring until they cycle on, and
record time and energy consumption at the end of that cycle.
10.2 Maximum Energy Input Rate:
10.2.1 Fillthesteamkettlewithwater(itisnotnecessaryto
10.6 Pilot Energy Rate (Gas Models with Standing Pilots):
measuretheamount).Setthecontrolstofullinputandstartthe
10.6.1 Where applicable, set the gas valve that controls gas
kettle. Operate the kettle at maximum input for 10 min.
supply to the appliance at the pilot position. Otherwise, set the
steam kettle controls to the off position.
NOTE 5—The 10-min stabilization period allows the burner orifices to
expand in a gas appliance and the elements to heat up in an electric
10.6.2 Light and adjust pilots in accordance with the manu-
appliance, both of which may affect the energy input rate.
facturer’s instructions. Record the time and meter reading.
10.2.2 Continue to operate the kettle at full input. Record
10.6.3 Record the elapsed time and gas meter reading after
time and energy consumption for 15 min. If the appliance is a
a minimum of8hof pilot operation.
gas or direct steam kettle, do not include control electrical
energy in the energy consumption total.
11. Calculation and Report
10.2.3 Confirmthatthemeasuredinputrateorpower(Btu/h
11.1 Test Steam Kettle—Using Specification F1602 or Clas-
for a gas steam kettle and kW for an electric steam kettle) is
sification F1603, summarize the physical and operating char-
within 5% of the rated nameplate input or power. It is the
acteristics of the steam kettle. Use additional text to describe
intent of the testing procedures herein to evaluate the perfor-
any design characteristics that may facilitate interpretation of
mance of a steam kettle at its rated energy input rate. If the
the test results.
differenceisgreaterthan5%,terminatetestingandcontactthe
manufacturer. The manufacturer may make appropriate
11.2 Apparatus and Procedure:
changes or adjustments to the steam kettle or supply another
11.2.1 Report the status of the appliance as “lid up” if the
steam kettle for testing.
steam kettle did not have a lid or the lid was not used during
the tests. Report the status of the appliance as “lid down” if a
10.3 Capacity:
lid was used.
10.3.1 Fillthekettlewithwatertothepointofoverflowand
11.2.2 Confirmthatthetestingapparatusconformedtoallof
record the quantity as the fill-to-spill capacity.
the specifications in Section 6. Describe any deviations from
10.3.2 Calculate and record the testing capacity as 90% of
those specifications.
the fill-to-spill capacity, for example, a kettle with a 40-gal
fill-to-spill capacity would have a testing capacity of
11.3 Gas and Steam Energy Calculations:
90%×40=36 gal.
11.3.1 For gas steam kettles, electric energy consumption
10.4 Heatup Energy Effıciency, Heatup Energy Rate, and
shall be added to
...