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ASTM F2238-09

(Test Method)

Standard Test Method for Performance of Rapid Cook Ovens

Standard Test Method for Performance of Rapid Cook Ovens

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the rapid cook oven is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the rapid cook oven 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 a rapid cook oven's energy performance while cooking a typical food product. 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 a rapid cook oven.
Production capacity information can help an end user to better understand the production capabilities of a rapid cook oven as it is used to cook a typical food product and this could help in specifying 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 rapid cook ovens. The food service operator can use this evaluation to select a rapid cook oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric rapid cook ovens.
1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idle energy rate (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see 10.6).
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 This test method may involve hazardous materials, operations, and equipment. This test method 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 test method to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

Status
Historical
Publication Date
30-Sep-2009
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
Current Stage
Ref Project

Relations

Replaces
ASTM F2238-03 - Standard Test Method for Performance of Rapid Cook Ovens
Effective Date
01-Oct-2009
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2009
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2009
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-Oct-2009

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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: F2238 − 09 AnAmerican National Standard
Standard Test Method for
1
Performance of Rapid Cook Ovens
This standard is issued under the fixed designation F2238; 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 ASHRAE Documents:
ASHRAE Handbook of Fundamentals“Thermal and Related
1.1 This test method evaluates the energy consumption and
PropertiesofFoodandFoodMaterials,”Chapter30,Table
cooking performance of rapid cook ovens. The food service 3
1, 1989
operatorcanusethisevaluationtoselectarapidcookovenand
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
3
understand its energy consumption.
of Experimental Data
1.2 This test method is applicable to gas and electric rapid
3. Terminology
cook ovens.
3.1 Definitions:
1.3 Therapidcookovencanbeevaluatedwithrespecttothe
3.1.1 cooking-energy effıciency, n—quantity of energy im-
following (where applicable):
parted to the specified food product, expressed as a percentage
1.3.1 Energy input rate (see 10.2),
ofenergyconsumedbytherapidcookovenduringthecooking
1.3.2 Preheat energy consumption and time (see 10.3),
event.
1.3.3 Idle energy rate (see 10.4),
3.1.2 cooking energy rate, n—average rate of energy con-
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
sumption (Btu/h or kW) during the cooking-energy efficiency
1.3.5 Cooking-energy efficiency, cooking energy rate, and test.
production capacity (see 10.6).
3.1.3 energy input rate, n—peak rate at which a rapid cook
oven consumes energy (Btu/h or kW).
1.4 The values stated in inch-pound units are to be regarded
asstandard.Nootherunitsofmeasurementareincludedinthis
3.1.4 idle energy rate, n—the rapid cook oven’s rate of
standard. energy consumption (Btu/h or kW), when empty, required to
maintain its cavity temperature at the specified thermostat set
1.5 This test method may involve hazardous materials,
point or to otherwise maintain the oven in a ready-to-cook
operations, and equipment. This test method does not purport
condition.
to address all of the safety concerns, if any, associated with its
3.1.5 oven cavity, n—that portion of the rapid cook oven in
use. It is the responsibility of the user of this test method to
which food products are heated or cooked.
establish appropriate safety and health practices and deter-
mine the applicability of regulatory limitations prior to use.
3.1.6 pilot energy rate, n—rate of energy consumption
(Btu/h) by a rapid cook oven’s continuous pilot (if applicable).
2. Referenced Documents
3.1.7 preheat energy, n—amount of energy consumed (Btu
2
or kWh), by the rapid cook oven while preheating its cavity
2.1 ASTM Standards:
from ambient temperature to the specified thermostat set point
D3588Practice for Calculating Heat Value, Compressibility
or while preheating any other component of the oven, for
Factor, and Relative Density of Gaseous Fuels
example, an integral heat exchanger, to a ready-to-cook con-
dition.
1
3.1.8 preheat time, n—time (min.) required for the rapid
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
cook oven cavity to preheat from ambient temperature to the
Productivity and Energy Protocol.
specified thermostat set point or for the rapid cook oven to
Current edition approved Oct. 1, 2009. Published November 2009. Originally
achieve a ready-to-cook condition.
approved in 2003. Last previous edition approved in 2003 as F2238–03. DOI:
10.1520/F2238-09.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
3
Standards volume information, refer to the standard’s Document Summary page on Available fromAmerican Society of Heating, Refrigerating andAir Condition-
the ASTM website. ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2238 − 09
3.1.9 production capacity, n—maximumrate(lb/h)atwhich 6.2 Barometer, for measuring absolute atmospheric
an rapid cook oven can bring the specified food product to a pressure, to be used for adjustment of measured natural gas
specified “cooked” condition. volume to standard conditions. Shall have a resolution of 0.2
in. Hg and an uncertainty of 0.2 in. Hg.
3.1.10 production rate, n—rate (lb/h) at which a rapid cook
oven brings the specified food product to a specified “cooked”
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
condit
...

This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
An American National Standard
Designation:F2238–03 Designation:F2238–09
Standard Test Method for
1
Performance of Rapid Cook Ovens
This standard is issued under the fixed designation F2238; 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
1.1 Thistestmethodevaluatestheenergyconsumptionandcookingperformanceofrapidcookovens.Thefoodserviceoperator
can use this evaluation to select a rapid cook oven and understand its energy consumption.
1.2 This test method is applicable to gas and electric rapid cook ovens.
1.3 The rapid cook oven can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idle energy rate (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5Cooking energy efficiency, cooking-load energy efficiency and production capacity (see
1.3.5 Cooking-energy efficiency, cooking energy rate, and production capacity (see 10.6).
1.4The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information
only.
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this
standard.
1.5 This test method may involve hazardous materials, operations, and equipment. This test method 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 test method to establish
appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ASHRAE Documents:
ASHRAE Handbook of Fundamentals “Thermal and Related Properties of Food and Food Materials,” Chapter 30, Table 1,
3
1989
3
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 cooking energy effıciencycooking-energy efficiency, n—quantity of energy imparted to the specified food product,
expressed as a percentage of energy consumed by the rapid cook oven during the cooking event.
3.1.2 cooking energy rate, n—average rate of energy consumption (Btu/h or kW) during the cooking energy efficiency tests.
Refers to all loading scenarios (heavy, medium, light). —average rate of energy consumption (Btu/h or kW) during the
cooking-energy efficiency test.
3.1.3 cooking-load energy effıciency, n—quantityofenergyimpartedtothespecifiedfoodproductandthepot,pan,tray,ordish
containing the food product, expressed as a percentage of energy consumed by the rapid cook oven during the cooking event.
3.1.4energy input rate, n—peak rate at which a rapid cook oven consumes energy (Btu/h or kW).
3.1.5
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved March 10, 2003. Published April 2003. DOI: 10.1520/F2238-03.
Current edition approved Oct. 1, 2009. Published November 2009. Originally approved in 2003. Last previous edition approved in 2003 as F2238–03. DOI:
10.1520/F2238-09.
2
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,orcontactASTMCustomerServiceatservice@astm.org.For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American Society of Heating, Refrigerating and Air Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F2238–09
3.1.4 idle energy rate, n—the rapid cook oven’s rate of energy consumption (Btu/h or kW), when empty, required to maintain
its cavity temperature at the specified thermostat set point or to otherwise maintain the oven in a ready-to-cook condition.
3.1.6
3.1.5 oven cavity, n—that portion of the rapid cook oven in which food products are heated or cooked.
3.1.7
3.1.6 pilot energy rate, n—rate of energy consumption (Btu/h) by a rapid cook oven’s continuous pilot (if applicable).
3.1
...

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SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.  
1.3 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.  
1.4 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.

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ASTM
ASTM F2835-10(2023)(Specification)
Standard Specification for Underfired Broilers

ABSTRACT
This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments. Broilers covered by this specification are classified by type, style, fuel class, and size. Broilers shall have heat sources arranged so that different areas of the broiler may be controlled independently. When specified in the contract or purchase order, performance testing shall be performed in accordance with Test Method F1695.
SCOPE
1.1 This specification covers underfired broilers which utilize gas or electrical heat sources for cooking food in commercial and institutional food service establishments.  
1.2 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.  
1.3 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.  
1.4 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.

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    4 pages
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ASTM
ASTM F1047-17(2023)(Specification)
Standard Specification for Frying and Braising Pans, Tilting Type

ABSTRACT
This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling. Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities. Braising pans are classified by type, grade, and style. Type: type IA - table or countertop units with regular shaped clad plate and pan sides, type IB - table or countertop units with circularly shaped clad plate and pan sides, type II - floor mounted pans with an open stand, type III - floor mounted pans with a cabinet base, and type IV - wall mounted pans. Grade: grade A - manual tilting system, and grade B - power tilting system. Style: style i - electric heated, and style ii - gas heated. The design and construction of tilting frying and braising pans are presented in details.
SCOPE
1.1 This specification covers tilting frying and braising pans (also known as tilting skillets; hereinafter called braising pans) suitable for the preparation of foods by several methods, such as frying, braising, and boiling.  
1.2 Braising pans shall be self-contained units with all required operating and safety controls ready for connection to utilities.  
1.3 The values as stated in inch-pound units are to be regarded as the standard. The values in parentheses are provided for information only.  
1.4 This specification 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, 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.

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ASTM
ASTM F1521-22(Test Method)
Standard Test Methods for Performance of Range Tops

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
1.4 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.  
1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 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.

  • Standard
    9 pages
    English language
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  • Standard
    9 pages
    English language
    sale 15% off