ASTM F1521-96(2001)
(Test Method)Standard Test Methods for Performance of Range Tops
Standard Test Methods for Performance of Range Tops
SCOPE
1.1 These test methods covers 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 this test method is 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), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).
1.4 The values stated in inch-pound units are to be regarded as the standard. The SI units 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
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Standards Content (Sample)
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
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Designation: F 1521 – 96 (Reapproved 2001)
Standard Test Methods for
Performance of Range Tops
This standard is issued under the fixed designation F 1521; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1. Scope container under full-input rate.
3.1.3 cooking energy effıciency—quantity of energy input to
1.1 This test method covers the energy consumption and
the water expressed as a percentage of the quantity of energy
cooking performance of range tops. The food service operator
input to the cooking unit during the full-input rate tests.
can use this evaluation to select a range top and understand its
3.1.4 cooking unit—a heating device located on the range
energy consumption.
top that is powered by a single heat source comprised of either
1.2 This test method is applicable to gas and electric range
a gas burner or an electrical element that is independently
tops including both discreet burners and elements and hot tops.
controlled.
1.3 The range top can be evaluated with respect to the
3.1.5 energy input rate—rate (Btu/h) at which an appliance
following (where applicable):
consumes energy.
1.3.1 Energy input rate (see 10.2), and
3.1.6 heat-up temperature response—temperature rise on
1.3.2 Pilot energy consumption (see 10.3).
the surface of a steel plate during the test period in accordance
1.3.3 Heat-up temperature response and temperature unifor-
with the heat-up temperature-response test.
mity at minimum and maximum control settings (see 10.4), and
3.1.7 production capacity—maximum rate at which the
1.3.4 Cooking energy efficiency and production capacity
cooking unit heats water in accordance with the cooking
(see 10.5).
energy-efficiency test.
1.4 The values stated in inch-pound units are to be regarded
3.1.8 production rate—rate at which the cooking unit heats
as standard. The SI units given in parentheses are for informa-
water in accordance with the cooking energy-efficiency test.
tion only.
3.1.9 range—a device for cooking food by direct or indirect
1.5 This standard does not purport to address all of the
heat transfer from one or more cooking units to one or more
safety concerns, if any, associated with its use. It is the
cooking containers.
responsibility of the user of this standard to establish appro-
3.1.10 temperature uniformity—the comparison of indi-
priate safety and health practices and determine the applica-
vidual temperatures measured on the surface of a steel plate at
bility of regulatory limitations prior to use.
the end of the test period in accordance with the heat-up
2. Referenced Documents
temperature-response test.
3.1.11 uncertainty—measure of systematic and precision
2.1 ASTM Standards:
errors in specified instrumentation or measure of repeatability
A 36/A 36M Specification for Structural Steel
of a reported test result.
2.2 ASHRAE Standard:
ASHRAE Guideline 2-1986 (RA90) Thermal and Related
4. Summary of Test Methods
Properties of Food and Food Materials
4.1 The range to be tested is connected to the appropriate
3. Terminology
metered energy source. The energy input rate is determined for
each type of cooking unit on the range top and for the entire
3.1 Definitions:
range top (all cooking units operating at the same time) to
3.1.1 cooking container—a vessel used to hold the food
confirm that the range top is operating within 5.0 % of the
product that is being heated by the cooking unit.
nameplate energy input rate. The pilot energy consumption is
3.1.2 cooking energy—energy consumed by the cooking
also determined when applicable to the range being tested.
unit as it is used to raise the temperature of water in a cooking
4.2 Thermocouples are attached to a circular steel plate
which is then placed on the cooking unit to be tested. The
These test methods are under the jurisdiction of ASTM Committee F26 on Food
heat-up temperature response of the cooking unit at the
Service Equipment and are the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol. minimum control setting and at the maximum control setting is
Current edition approved April 10, 1996. Published August 1996. Originally
determined as well as the temperature uniformity at each
published as F 1521 – 94. Last previous edition F 1521 – 94.
control setting.
Annual Book of ASTM Standards, Vol 01.04.
4.3 Energy consumption and time are monitored as each
See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available
from American Society of Heating, Refrigeration, and Air-Conditioning Engineers,
different type of cooking unit on the range is used to heat water
1791 Tullie Circle NE, Atlanta, GA 30329.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1521
from 70 to 200°F (21 to 93°C) at the full-energy input rate. mounted with the lower edge of the hood 6 ⁄2 ft (2.0 m) from
Cooking energy efficiency and production capacity are calcu- the floor and with the capacity to operate at a nominal exhaust
lated from this data. ventilation rate of 300 ft /min/linear foot (230 L/s/linear metre)
of active hood length. This hood shall extend a minimum of 6
5. Significance and Use
in. (150 mm) past both sides of the cooking appliance and shall
5.1 The energy input rate test is used to confirm that the not incorporate side curtains or partitions.
range under test is operating at the manufacturer’s rated input.
6.5 Gas Meter, for measuring the gas consumption of a
This test would also indicate any problems with the electric
range, shall be a positive displacement type with a resolution of
3 3
power supply or gas service pressure.
at least 0.01 ft (0.0003 m ) and a maximum error no greater
5.2 The heat transfer characteristics of a cooking unit can be
than 1 % of the measured value for any demand greater than
3 3
simulated by measuring the temperature uniformity of a steel
2.2 ft /h (0.06 m /h). If the meter is used for measuring the gas
plate.
consumed by the pilot lights, it shall have a resolution of at
3 3
5.3 Idle energy rate and pilot energy consumption can be
least 0.01 ft (0.0003 m ) and have a maximum error no greater
used by food service operators to estimate energy consumption
than 2 % of the measured value.
during non-cooking periods.
6.6 Pressure Gage, for monitoring natural gas pressure,
5.4 The cooking energy efficiency is a direct measurement
with a range from 0 to 10 in. H O (0 to 2.5 kPa), a resolution
of range efficiency at the full-energy input rate. This data can
of 0.5 in. H O (125 Pa), and a maximum uncertainty of 1 % of
be used by food-service operators in the selection of ranges, as
the measured value.
well as for the management of a restaurant’s energy demands.
6.7 Steel Plate, composed of structural-grade carbon steel in
accordance with Specification A 36/A 36M, free of rust or
NOTE 1—The PG&E Food Service Technology Center has determined
corrosion, 12-in. (300-mm) diameter, and ⁄4in. (6.4 mm) thick.
that the cooking energy efficiency does not significantly change for
The plate shall be flat to within 0.010 in. (3 mm) over the
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 diameter.
is, less than full-input).
6.8 Strain Gage Welder, capable of welding thermocouples
to steel.
5.5 Production rate and production capacity can be used to
6.9 Thermocouple(s), fiberglass-insulated, 24-gage, Type K
estimate the amount of time required for food preparation and
thermocouple wire, peened flat at the exposed ends and spot
as a measure of range capacity. This helps the foodservice
welded to surfaces with a strain gage welder.
operator match a range to particular food output requirements.
6.10 Thermocouple Probe(s), capable of immersion with a
6. Apparatus
range from 50 to 200°F (10 to 93°C) and accuracy of 62°F
(61°C), preferably industry standard Type T or Type K
6.1 Analytical Balance Scale, for the determination of water
thermocouples.
and cooking container weight, with a resolution of 0.01 lb (5
6.11 Temperature Sensor, for measuring natural gas tem-
g).
perature in the range from 50 to 100°F (10 to 38°C), with a
6.2 Barometer, for measuring absolute atmospheric pres-
resolution of 0.1°F (0.05°C) and an accuracy of 60.5°F
sure, to be used for adjustment of measured natural gas volume
to standard conditions. The barometer shall have a resolution (60.3°C).
6.12 Watt-Hour Meter, for measuring the electrical energy
of 0.2 in. Hg (670 Pa).
6.3 Cooking Container, 12-in. (300-mm) diameter, 14-qt consumption of a range, shall have a resolution of at least 1 Wh
and a maximum error no greater than 1.5 % of the measured
(13-L), aluminum sauce pot weighing 4.536 0.25 lb (2059 6
value for any demand greater than 100 W.
114 g) with matching lid weighing 1.14 6 0.1 lb (518 6 46 g)
in accordance with 6.3.1.
7. Reagents and Materials
6.3.1 The recommended cooking container for all testing
7.1 Water, having a maximum hardness of three grains per
shall be a professional standard weight Wear Ever Model 4332
sauce pot with a Wear Ever Model 4192 lid. If it is not gallon. Distilled water may be used.
possible to use the recommended cooking container for testing,
8. Sampling and Test Units
then a cooking container with a similar capacity may be
substituted. The cooking container capacity should be no less 8.1 Range—A representative production model shall be
than 12-qt and no more than 24-qt. The cooking container may selected for performance testing.
be aluminum or steel. The weight of the substituted cooking
9. Preparation of Apparatus
container and lid must be noted and included in 11.7.1.
9.1 Install the appliance in accordance with the manufactur-
NOTE 2—The recommended aluminum sauce pot may not always be a
er’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood
suitable cooking container. For example, an electric induction range top
mounted against a wall with the lower edge of the hood 6 ⁄2 ft
requires that the cooking container be magnetic, typically steel or stainless
(2.0 m) from the floor. Position the range so that the front edge
steel plated nickel. For this reason 6.3.1 is included for flexibility.
is 6 in. (150 mm) inside the front edge of the hood. The length
6.4 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
4 5
Available from Lincoln Foodservice Products, Inc., P.O. Box 1229, Fort Wayne, Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728
IN 46801. Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F 1521
of the exhaust hood and active filter area shall extend a 10.1.3.2 Energy input rate during or immediately prior to
minimum of 6 in. (150 mm) beyond both sides of the range. In test run.
addition, both sides of the range shall be 3 ft (1.1 m) from any 10.2 Energy Input Rate:
side wall, side partition, or other operating appliance. The 10.2.1 For gas ranges, operate one of the cooking units with
exhaust ventilation rate shall be 300 ft /min/ linear foot (460 the temperature control in the full “on” position. Allow the
L/s/linear metre) of hood length. The associated heating or cooking unit to operate for 15 min.
cooling system shall be capable of maintaining an ambient 10.2.2 At the end of the 15-min stabilization period, begin
temperature of 75 6 5°F (24 6 3°C) within the testing recording the energy consumption of the cooking unit for the
environment while the exhaust system is operating. next 15 min.
10.2.3 For electric ranges, operate one of the cooking units
9.2 Connect the range to a calibrated energy-test meter. For
gas installations, a pressure regulator shall be installed down- with the temperature control in the full “on” position, and
record the energy consumption of the cooking unit for the next
stream from the meter to maintain a constant pressure of gas
for all tests. Both the pressure and temperature of the gas 15 min. If an electric cooking unit begins to cycle, see Note 6.
supplied to a range, as well as the barometric pressure, shall be
NOTE 6—If an electric unit cycles within the 15-min time period
recorded during each test so that the measured gas flow can be
required for the test, record only the energy used during the noncycling
corrected to standard conditions. For electric installations, a
period starting from the instant that the cooking unit was turned on. If
voltage regulatory may be required during tests if the voltage more than one cooking unit is operating, stop recording the energy
consumption when any unit begins to cycle.
is not within6 2.5 % of the manufacturer’s nameplate voltage.
9.3 For a gas range, adjust (while a cooking unit is operat-
10.2.4 Repeat the procedure in 10.2.1-10.2.3 for each cook-
ing) the gas pressure downstream from the appliance pressure
ing unit on the range top and record the energy consumption
regulator to within 62.5 % of the operating manifold pressure
for the specified time period as well as the position of the
specified by the manufacturer. Also make adjustments to the
cooking unit (for example, left front, left rear, center front, or
appliance following the manufacturer’s recommendations for
right rear).
optimizing combustion.
10.2.5 Repeat the procedure in 10.2.1-10.2.3, operating all
9.4 For an electric range, confirm (while a cooking unit is
of the range top cooking units at the same time, and record the
operating) that the supply voltage is to within 62.5 % of the
energy consumption of the entire range top for the specified
operating voltage specified by the manufacturer. The test
time period. If an electric cooking unit begins to cycle see Note
voltage shall be recorded for each test.
7.
10.2.6 In accordance with 11.4, report the measured energy
NOTE 3—If an electric range is rated for dual voltage (for example,
input rate for each separate cooking unit tested and for the
208/240), the range should be evaluated as two separate appliances in
accordance with these test methods. entire range (all cooking units operating at the same time).
Report the nameplate ratings for each separate cooking unit
10. Procedure
tested and for the complete range t
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