ASTM F2237-03

Standard Test Method for Performance of Upright Overfired Broilers

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the overfired broiler is operating properly prior to further testing.
Temperature uniformity of the broiler cavity may be used by food service operators to select an overfired broiler with the desired temperature gradients.
Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the overfired broiler can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Cooking energy efficiency is a precise indicator of overfired broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of an overfired broiler.
Production capacity can help an end user to better understand the production capabilities of an overfired broiler as it is used to cook a typical food product, helping with specification of the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption.
1.2 This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers).
1.3 The overfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature uniformity of the broiler cavity (see 10.3),
1.3.3 Preheat energy consumption and time (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5),
1.3.5 Idle energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and production capacity (see 10.7).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This test method may involve hazardous materials, operations, and equipment. 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-Mar-2003
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaced By: ASTM F2237-03(2008) - Standard Test Method for Performance of Upright Overfired Broilers
• Effective Date: 01-Oct-2008
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-2003
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Mar-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-Mar-2003
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-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: F 2237 – 03
Standard Test Method for
Performance of Upright Overfired Broilers
This standard is issued under the fixed designation F2237; 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 2.2 AOAC Document:
AOAC Official Action 950.46 Air Drying to Determine
1.1 This test method evaluates the energy consumption and
Moisture Content of Meat and Meat Products
cooking performance of overfired broilers. The food service
2.3 ASHRAE Standard:
operator can use this evaluation to select an overfired broiler
ASHRAE Handbook of Fundamentals “Thermal and Re-
and understand its performance and energy consumption.
latedPropertiesofFoodandFoodMaterials,”Chapter30,
1.2 Thistestmethodisapplicabletogasandelectricupright
Table 1, 1989
overfired broilers having input rates greater than 60,000 Btu/h
2.4 ANSI Standard:
(gas overfired broilers) or 10kW (electric overfired broilers).
ANSI Z83.11 Gas Food Service Equipment
1.3 The overfired broiler can be evaluated with respect to
the following (where applicable):
3. Terminology
1.3.1 Energy input rate (see 10.2),
3.1 Definitions:
1.3.2 Temperature uniformity of the broiler cavity (see
3.1.1 broiler cavity, n—that portion of the overfired broiler
10.3),
in which food products are heated or cooked.
1.3.3 Preheat energy consumption and time (see 10.4),
3.1.2 cooking energy effıciency, n—quantity of energy im-
1.3.4 Pilot energy rate (if applicable) (see 10.5),
parted to the specified food product, expressed as a percentage
1.3.5 Idle energy rate (see 10.6), and
ofenergyconsumedbytheoverfiredbroilerduringthecooking
1.3.6 Cooking energy efficiency and production capacity
event.
(see 10.7).
3.1.3 cooking energy rate, n—average rate of energy con-
1.4 The values stated in inch-pound units are to be regarded
sumption (Btu/h or kW) during the cooking energy efficiency
as standard. The SI units given in parentheses are for informa-
tests.
tion only.
3.1.4 grate, broiler grate, n—the platform on which food is
1.5 This test method may involve hazardous materials,
placed while cooking in an overfired broiler.
operations, and equipment. This standard does not purport to
3.1.5 idle energy rate, n—the overfired broiler’s rate of
address all of the safety concerns, if any, associated with its
energy consumption (kW or Btu/h), when empty, required to
use. It is the responsibility of the user of this standard to
maintainthebroiler’soperatingtemperaturewhilenotcooking.
establish appropriate safety and health practices and deter-
3.1.6 overfired broiler, n—an appliance with a high tem-
mine the applicability of regulatory limitations prior to use.
perature radiant heat source above a heavy duty, sliding grate
2. Referenced Documents for cooking food, characterized by an open front cooking
2 cavity and having an input rate greater than 60000 Btu/h or
2.1 ASTM Standards:
10kW.
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibil-
NOTE 1—The upright overfired broiler is distinguished from the sala-
ity Factor, and Relative Density of Gaseous Fuels mander and the cheese melter by its heavy duty, stand-alone construction
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 Available from Association of Official Analytical Chemists, 1111 N. 19th
Productivity and Energy Protocol. Street, Arlington, VA 22209.
Current edition approved March 10, 2003. Published April 2003. Available from American Society of Heating, Refrigerating, and Air-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM 30329.
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
the ASTM website. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2237–03
and high energy input rate (see Fig. 1).
tureof170°F.Cookingenergyefficiencyisdeterminedforlight
and heavy loading conditions.
3.1.7 pilot energy rate, n—rate of energy consumption
4.7 Production capacity is determined for the heavy loading
(Btu/h) by an overfired broiler’s continuous pilot (if appli-
scenario.
cable).
3.1.8 preheat energy, n—amount of energy consumed (Btu
5. Significance and Use
or kWh), by the overfired broiler while preheating its cavity
5.1 The energy input rate test is used to confirm that the
from ambient temperature to the calibrated control set point.
3.1.9 preheat time, n—time(min.)requiredfortheoverfired overfired broiler is operating properly prior to further testing.
5.2 Temperature uniformity of the broiler cavity may be
broiler cavity to preheat from ambient temperature to the
calibrated control set point. used by food service operators to select an overfired broiler
with the desired temperature gradients.
3.1.10 production capacity, n—maximum rate (lb/h) at
which an overfired broiler can bring the specified food product 5.3 Preheat energy and time can be useful to food service
operatorstomanageenergydemandsandtoknowhowquickly
to a specified “cooked” condition.
3.1.11 uncertainty, n—measure of systematic and precision the overfired broiler can be ready for operation.
errors in specified instrumentation or measure of repeatability 5.4 Idle energy rate and pilot energy rate can be used to
of a reported test result. estimate energy consumption during non-cooking periods.
5.5 Cooking energy efficiency is a precise indicator of
4. Summary of Test Method
overfired broiler energy performance while cooking a typical
food product under various loading conditions. If energy
4.1 The overfired broiler is connected to the appropriate
performance information is desired using a food product other
metered energy source, and the energy input rate is determined
than the specified test food, the test method could be adapted
to confirm that the appliance is operating within 5% of the
and applied. Energy performance information allows an end
nameplate energy input rate.
user to better understand the operating characteristics of an
4.2 The broiler grate is covered with 5-in. (127-mm) diam-
overfired broiler.
eter steel disks and the overfired broiler’s controls are set such
5.6 Production capacity can help an end user to better
that the broiling area does not exceed a maximum temperature
understandtheproductioncapabilitiesofanoverfiredbroileras
of 800°F (315°C). The temperature uniformity of the broiling
it is used to cook a typical food product, helping with
area is determined by monitoring thermocoupled steel disks
specification of the proper size and quantity of equipment. If
placed on the broiler grate.
production information is desired using a food product other
4.3 Withthecontrolssetsuchthatthebroilingareadoesnot
than the specified test food, the test method could be adapted
exceed800°F(315°C),theamountofenergyandtimerequired
and applied.
to preheat the broiling area to 700°F (260°C) is determined.
4.4 Thepilotenergyrateisdetermined,whenapplicable,for
6. Apparatus
gas overfired broilers.
4.5 Idle energy rate is determined while maintaining the 6.1 Analytical Balance Scale, for measuring weights up to
broiler cavity at its operating temperature while not cooking. 20 lb, with a resolution of 0.01 lb, and an uncertainty of 0.01
4.6 Withthecontrolssetsuchthatthebroilingareadoesnot lb.
exceed 800°F (315°C), the overfired broiler is used to cook 6.2 Barometer, for measuring absolute atmospheric pres-
5-oz boneless, skinless, chicken breasts to an internal tempera- sure,tobeusedforadjustmentofmeasurednaturalgasvolume
FIG. 1 Upright Overfired Broiler Construction
F2237–03
tostandardconditions.Shallhavearesolutionof0.2in.Hgand 7.2 Chicken Breasts,shallbenominal5-ozfrozen,boneless,
an uncertainty of 0.2 in. Hg. skinless, butterfly cut, chicken breasts (whole meat, not fabri-
cated). When thawed and drained, each chicken breast shall
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
weigh 4.8 6 0.2 oz.
the lower edge of the hood 6 ft, 6 in. from the floor and with
7.3 Drip Rack, sized to fit 18 by 26 by 1 in. (457 by 660 by
the capacity to operate at a nominal exhaust ventilation rate of
25 mm) aluminum sheet pans, for packaging chicken breasts.
300 cfm per linear foot of active hood length. This hood shall
7.4 FishHooks,size1,foruseinattachingthermocouplesto
extend a minimum of 6 in. past both sides and the front of the
chicken breasts.
cooking appliance and shall not incorporate side curtains or
7.5 Plastic Wrap, commercial grade, 18 in. (457 mm) wide,
partitions.
for use in packaging chicken breasts.
6.4 Convection Drying Oven,withtemperaturecontrolledat
7.6 Tongs, commercial grade, metal construction, for han-
215 to 220°F (101 to 104°C), used to determine moisture
dling chicken breasts.
content of both the raw and cooked food product.
6.5 Data Acquisition System, for measuring energy and
8. Sampling and Test Units
temperatures, capable of multiple-temperature displays updat-
8.1 Overfired Broiler—Select a representative production
ing at least every 5 s.
model for performance testing.
6.6 Gas Meter, for measuring the gas consumption of an
overfired broiler, shall be a positive displacement type with a
9. Preparation of Apparatus
resolution of at least 0.01 ft and a maximum uncertainty no
9.1 Install the appliance according to the manufacturer’s
greaterthan1%ofthemeasuredvalueforanydemandgreater
instructions under a canopy exhaust hood. Position the over-
than 2.2 ft /h. If the meter is used for measuring the gas
fired broiler so that a minimum of 6 in. is maintained between
consumed by the pilot lights, it shall have a resolution of at
the edge of the hood and the vertical plane of the front and
least 0.01 ft and a maximum uncertainty no greater than 2%
sides of the appliance. In addition, both sides of the overfired
of the measured value.
broiler shall be a minimum of 3 ft from any side wall, side
6.7 Pressure Gage, for monitoring natural gas pressure.
partition, or other operating appliance. The exhaust ventilation
Shall have a range of zero to 10 in. water, a resolution of 0.5
rate shall be 300 cfm per linear foot of active hood length.The
in. water, and a maximum uncertainty of 1% of the measured
associated heating or cooling system shall be capable of
value.
maintaining an ambient temperature of 75 6 5°F within the
6.8 Steel Disks, composed of structural-grade carbon steel
testing environment when the exhaust ventilation system is
in accordance with Specification A36/A36M, free of rust or
operating.
corrosion, 5-in. (127 mm) diameter, and ⁄4-in. (6.3-mm) thick.
NOTE 2—The ambient temperature requirements are designed to simu-
The disks shall be flat to within 0.010 in. (0.25 mm) over the
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
diameter.
guideline for the temperature requirements during testing. If a facility is
not able to maintain the required temperatures, then it is reasonable to
6.9 Stop Watch, with a 1-s resolution.
expectthattheapplicationoftheproceduremaydeviatefromthespecified
6.10 StrainGageWelder,capableofweldingthermocouples
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
to steel.
on the Results Reporting Sheets.
6.11 Temperature Sensor, for measuring natural gas tem-
9.2 Connect the overfired broiler to a calibrated energy test
perature in the range of 50 to 100°F (10 to 38°C) with an
meter. For gas installations, install a pressure regulator down-
uncertainty of 61°F (0.56°C).
stream from the meter to maintain a constant pressure of gas
6.12 Thermocouple(s),fiberglassinsulated,24gage,TypeK
for all tests. Install instrumentation to record both the pressure
thermocouple wire, peened flat at the exposed ends and spot
andtemperatureofthegassuppliedtotheoverfiredbroilerand
weldedtothecenterofthesteeldisksurfaceswithastraingage
the barometric pressure during each test so that the measured
welder.
gas flow can be corrected to standard conditions. For electric
6.13 Thermocouple(s),fiberglassinsulated,24gage,TypeK
installations,avoltageregulatormayberequiredduringtestsif
thermocouplewire,weldedandcalibrated,foruseindetermin-
the voltage supply is not within 62.5% of the manufacturer’s
ing the temperature of the chicken breasts.
nameplate voltage.
9.3 For an electric overfired broiler, confirm (while the
6.14 Watt-Hour Meter, for measuring the electrical energy
consumption of an overfired broiler, shall have a resolution of overfired broiler elements are energized) that the supply
voltage is within 62.5% of the operating voltage specified by
at least 10 Wh and a maximum uncertainty no greater than
1.5% of the measured value for any demand greater than 100 the manufacturer. Record the test voltage for each test.
W. For any demand less than 100 W, the meter shall have a
NOTE 3—It is the intent of the test procedure herein to evaluate the
resolution of at least 10 Wh and a maximum uncertainty no
performance of an overfired broiler at its rated gas pressure or electric
greater than 10%.
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
ateither208or240Vwithnochangeincomponents),thevoltageselected
by the manufacturer or tester, or both, shall be reported. If an overfired
7. Reagents and Materials
broiler is designed to operate at two voltages without a change in the
7.1 Aluminum Sheet Pans,measuring18by26by1in.(457
resistance of the heating elements, the performance of the unit (for
by 660 by 25 mm), for use in packaging chicken breasts. example, the preheat time) may differ at the two voltages.
F2237–03
NOTE 5—For gas overfired broilers, only the burner energy consump-
9.4 For a gas overfired broiler, adjust (during maximum
tion is used to compare the calculated energy input rate with the rated gas
energy input) the gas supply pressure downstream from the
input;anyelectricalenergyuseshallbecalculatedandrecordedseparately
appliance’s pressure regulator to within 62.5% of the operat-
as the control energy rate.
ing manifold pressure specified by the manufacturer. Make
10.3 Temperature Uniformity:
adjustments to the appliance following the manufacturer’s
10.3.1 Using a strain gage welder, attach one thermocouple
recomme
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