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

• 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 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
• 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 F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Jul-2020

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
1
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
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
3
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
5
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
2
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.
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
1
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
4
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.
5
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
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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 capa
...