ASTM F2795-15
(Test Method)Standard Test Method for Performance of Self-Contained Soft Serve and Shake Freezers
Standard Test Method for Performance of Self-Contained Soft Serve and Shake Freezers
SIGNIFICANCE AND USE
5.1 The freeze-down energy consumption and duration can be used to determine time and energy required for a freezer to be ready to serve when loaded with mix.
5.2 The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed during the Heavy-Use Energy Consumption and Production Capacity Test (10.5). Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.
5.3 Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage when selecting a soft-serve freezer. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.
5.4 Production capacity can be used by an operator in selecting a soft-serve or shake freezer that meets their production requirements. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.
5.5 Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.2) can be dispensed from a soft-serve or shake freezer.
5.6 Idle energy rate is a precise indicator of a soft serve or shake freezer’s energy performance under a stabilized ready-to-serve operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment.
5.7 Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake freezer’s energy performance under a simulated overnight operating condition. This information enables the food service operator to consider energy performance when selecting soft-serve or shake equipment, if applicable.
5.8 Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake freezer’s energy performance when operated in a heat treatment cycle. This information can be used by an operator to consider the energy requirement of using a heat treat cyc...
SCOPE
1.1 This test method evaluates the energy consumption and performance of soft serve ice cream and shake freezers. The food service operator can use this test to evaluate and select an appropriate soft serve or shake freezer and understand its energy consumption and production capabilities.
1.2 This test method applies to the following types of soft serve and shake freezers: (any of which may or may not have a reservoir for liquid mix). Included in these test methods are conventional and heat-treatment freezers. The unit may include separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
1.3 The soft serve/shake freezers will be tested for the following (where applicable):
1.3.1 Maximum power input, or maximum current draw,
1.3.2 Initial freeze-down energy consumption and duration,
1.3.3 Heavy-use energy consumption,
1.3.4 Production capacity,
1.3.5 Overrun,
1.3.6 Impact performance,
1.3.7 Idle energy rate, and
1.3.8 Heat treat cycle energy consumption (if applicable).
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 and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F2795 − 15 An American National Standard
Standard Test Method for
Performance of Self-Contained Soft Serve and Shake
1
Freezers
This standard is issued under the fixed designation F2795; 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
F1604Specification for Freezers, Ice Cream, Soft Serve,
performance of soft serve ice cream and shake freezers. The
Shake
food service operator can use this test to evaluate and select an
3
2.2 Code of Federal Regulations:
appropriate soft serve or shake freezer and understand its
21 CFR 135.110Ice cream and frozen custard
energy consumption and production capabilities.
4
2.3 NSF/ANSI Standard:
1.2 This test method applies to the following types of soft
NSF/ANSI 6Dispensing freezers
serve and shake freezers: (any of which may or may not have 5
2.4 ASHRAE Guideline:
a reservoir for liquid mix). Included in these test methods are
ASHRAE Guideline 2 - 2005 (RA90)EngineeringAnalysis
conventionalandheat-treatmentfreezers.Theunitmayinclude
of Experimental Data
separate refrigeration systems for the frozen product and fresh
mix and may be either air-cooled or water-cooled. 3. Terminology
3.1 Definitions:
1.3 The soft serve/shake freezers will be tested for the
3.1.1 air cooled, n—a freezer which uses air passing over a
following (where applicable):
main condenser in the freezer cylinder refrigeration system.
1.3.1 Maximum power input, or maximum current draw,
3.1.2 combination, n—a freezer employing two main com-
1.3.2 Initial freeze-down energy consumption and duration,
pressors and two main condensers with one or two condenser
1.3.3 Heavy-use energy consumption,
fan motors and two separate freezer doors (that is, one for soft
1.3.4 Production capacity,
serve and another for shake), designed to dispense shake and
1.3.5 Overrun,
soft serve product in the same footprint.
1.3.6 Impact performance,
3.1.3 freeze-down energy, n—amount of energy consumed
(kWh) by the soft serve or shake freezer while cooling the
1.3.7 Idle energy rate, and
product to a servable temperature.
1.3.8 Heat treat cycle energy consumption (if applicable).
3.1.4 freeze-down time, n—time required for the soft serve
1.4 The values stated in inch-pound units are to be regarded
or shake freezer while cooling the product to a servable
as standard. The values given in parentheses are mathematical
temperature.
conversions to SI units that are provided for information only
3.1.5 heat treat–cool phase, n—portion of the heat treat
and are not considered standard.
cycle which involves cooling the product from ≥150°F
1.5 This standard does not purport to address all of the
(≥65°C) to ≤41°F (≤5°C) within a period of 120 min or less.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
priate safety and health practices and determine the applica-
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
bility of regulatory limitations prior to use.
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
3
AvailablefromU.S.GovernmentPrintingOfficeSuperintendentofDocuments,
732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http://
1
This test method is under the jurisdiction of ASTM Committee F26 on Food www.access.gpo.gov.
4
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036, http://www.ansi.org.
5
Current edition approved March 1, 2015. Published April 2015. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 2011. Last previous edition approved in 2011 as F2795–11. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F2795-15. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2795 − 15
3.1.6 heat treat–heat phase, n—portion of the heat treat 3.1.22 twin twist freezer “B”, n—a freezer with single main
cycle which involves elevating product temperature from compressor, single main condenser fan motor, with a freezer
≤41°F (5°C) to ≥150°F (66°C) within a period of 90 min. door (3 spout) which the cent
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM 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.
Designation: F2795 − 11 F2795 − 15 An American National Standard
Standard Test Method for
Performance of Self-Contained Soft Serve and Shake
1
MachinesFreezers
This standard is issued under the fixed designation F2795; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method evaluates the energy consumption and performance of soft serve ice cream and shake machines.freezers.
The food service operator can use this test to evaluate and select an appropriate soft serve or shake machinefreezer and understand
its energy consumption and production capabilities.
1.2 This test method applies to the following types of soft serve and shake machines:freezers: (any of which may or may not
have a reservoir for liquid mix). Included in these test methods are conventional and heat-treatment freezers. The unit may include
separate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.
1.3 The soft serve/shake machinesfreezers will be tested for the following (where applicable):
1.3.1 Maximum power input, or maximum current draw,
1.3.2 Initial freeze-down energy consumption and duration,
1.3.3 Heavy-use energy consumption,
1.3.4 Production capacity,
1.3.5 Overrun,
1.3.6 Impact performance,
1.3.7 Idle energy rate, and
1.3.8 Heat treat cycle energy consumption (if applicable).
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 and health practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
F1604 Specification for Freezers, Ice Cream, Soft Serve, Shake
3
2.2 Code of Federal Regulations:
21 CFR 135.110 Ice cream and frozen custard
4
2.3 NSF/ANSI Standard:
NSF/ANSI 6 Dispensing freezers
5
2.4 ASHRAE Guideline:
ASHRAE Guideline 2 - 2005 (RA90) Engineering Analysis of Experimental Data
1
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 Productivity
and Energy Protocol.
Current edition approved Dec. 1, 2011March 1, 2015. Published November 2012April 2015. Originally approved in 2011. Last previous edition approved in 2011 as
F2795 – 11. DOI: 10.1520/F2795-11.10.1520/F2795-15.
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 Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from U.S. Government Printing Office Superintendent of Documents, 732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http://
www.access.gpo.gov.
4
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
5
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F2795 − 15
3. Terminology
3.1 Definitions:
3.1.1 air cooled unit, cooled, n—a unitfreezer which uses air passing over a main condenser in the freezer cylinder refrigeration
system.
3.1.2 combination unit, combination, n—a unitfreezer employing two main compressors and two main condensers with one or
two condenser fan motors and two separate freezer doors (that is, one for soft serve and another for shake), designed to dispense
shake and soft serve product in the same footprint.
3.1.3 freeze-down energy, n—amount of energy consumed (kWh) by the soft serve machine or shake freezer while cooling the
product to a servable temperature.
3.1.4 freeze-down time, n—time required for the soft serve machine or shake freezer while cooling the product to a servable
temperature.
3.1.5 heat treat–cool phase, n—portion of
...
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