ASTM F1275-03(2008)
(Test Method)Standard Test Method for Performance of Griddles
Standard Test Method for Performance of Griddles
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.
The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniformly cooked product.
Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.
Production capacity is used by food service operators to choose a griddle that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.
1.3 The griddle can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate (10.6),
1.3.6 Cooking energy rate and efficiency (10.7), and
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).
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.
General Information
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Designation: F1275 − 03(Reapproved 2008) An American National Standard
Standard Test Method for
Performance of Griddles
This standard is issued under the fixed designation F1275; 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.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope 2.2 ANSI Standard:
ANSI Z83.11American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
cooking performance of griddles. The food service operator
can use this evaluation to select a griddle and understand its 2.3 AOAC Documents:
AOAC Official Action 950.46BAir Drying to Determine
energy efficiency and production capacity.
Moisture Content of Meat and Meat Products
1.2 This test method is applicable to thermostatically
AOAC Official Action 960.39Fat (Crude) or Ether Extract
controlled, single-source (bottom) gas and electric griddles.
in Meat
1.3 The griddle can be evaluated with respect to the follow-
2.4 ASHRAE Document:
ing (where applicable):
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.3.1 Energy input rate (10.2),
of Experimental Data
1.3.2 Temperature uniformity across the cooking surface
and accuracy of the thermostats (10.3),
3. Terminology
1.3.3 Preheat energy and time (10.4),
3.1 Definitions:
1.3.4 Idle energy rate (10.5),
3.1.1 cook time, n—the time required to cook frozen
1.3.5 Pilot energy rate (10.6),
hamburgers, as specified in 7.1,toa35 6 2% weight loss
1.3.6 Cooking energy rate and efficiency (10.7), and
during a cooking energy efficiency test.
1.3.7 Production capacity and cooking surface temperature
recovery time (10.7).
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or
kWh) by the griddle as it is used to cook hamburgers under
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
heavy- and light-load conditions.
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
3.1.3 cooking energy effıciency, n—the quantity of energy
and are not considered standard. imparted to the specified food product, expressed as a percent-
age of energy consumed by the griddle during the cooking
1.5 This standard does not purport to address all of the
event.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
3.1.4 cooking energy rate, n—the average rate of energy
priate safety and health practices and determine the applica- consumption (Btu/h (kJ/h) or kW) during the cooking energy
bility of regulatory limitations prior to use.
efficiency tests. It refers to all loading scenarios (heavy and
light).
2. Referenced Documents
3.1.5 energy input rate, n—the peak rate (Btu/h (kJ/h) or
2.1 ASTM Standards:
kW) at which an appliance will consume energy, typically
D3588Practice for Calculating Heat Value, Compressibility
reflected during preheating.
Factor, and Relative Density of Gaseous Fuels
3.1.6 griddle, n—adeviceforcookingfoodinoiloritsown
juices by direct contact with a hot surface.
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 Oct. 1, 2008. Published February 2009. Originally Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
approved in 1990. Last previous edition approved in 2003 as F1275–03. DOI: 4th Floor, New York, NY 10036.
10.1520/F1275-03R08. Available from Association of Official Analytical Chemists, 1111 N. 19th
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Street, Arlington, VA 22209.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1275 − 03 (2008)
3.1.7 idle energy rate, n—the average rate of energy con- (191°C). Cooking energy efficiency, cooking energy rate,
sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or productioncapacity,andsurfacetemperaturerecoverytimeare
maintaining the cooking surface at the thermostat set point. determined for heavy- (whole cooking surface loaded with
product) and light-load (single serving) test conditions.
3.1.8 pilot energy rate, n—the average rate of energy
consumption (Btu/h (kJ/h)) by a griddle’s continuous pilot (if
5. Significance and Use
applicable).
5.1 The energy input rate test is used to confirm that the
3.1.9 preheat energy, n—the amount of energy consumed
griddle is operating properly prior to further testing.
(Btu (kJ) or kWh) by the griddle while preheating the cooking
5.2 The temperature uniformity of the cooking surface is
surface from ambient room temperature to the thermostat set
usedbyfoodserviceoperatorstochooseagriddlethatprovides
point.
a uniformly cooked product.
3.1.10 preheat rate, n—the average rate (°F/min (°C/min))
5.3 Preheat energy and time can be useful to food service
at which the cooking surface temperature is heated from
operators to manage power demands and to know how rapidly
ambient temperature to the griddle’s thermostat set point.
the griddle can be ready for operation.
3.1.11 preheat time, n—the time required for the cooking
surface to preheat from ambient room temperature to the 5.4 Idle energy rate and pilot energy rate can be used to
thermostat set point.
estimate energy consumption during noncooking periods.
3.1.12 production capacity, n—the maximum rate (lb/h
5.5 Cooking energy efficiency is a precise indicator of
(kg/h)) at which the griddle can bring the specified food
griddle energy performance under various loading conditions.
product to a specified “cooked” condition.
This information enables the food service operator to consider
energy performance when selecting a griddle.
3.1.13 production rate, n—the average rate (lb/h (kg/h)) at
whichagriddlebringsthespecifiedfoodproducttoaspecified
5.6 Production capacity is used by food service operators to
“cooked” condition. It does not necessarily refer to the maxi-
choose a griddle that matches their food output requirements.
mum rate. The production rate varies with the amount of food
6. Apparatus
being cooked.
6.1 Watt-Hour Meter, for measuring the electrical energy
3.1.14 recovery time, n—the average time from the removal
consumptionofagriddle,havingaresolutionofatleast10Wh
of the last hamburger patty of a load until all sections of the
and a maximum uncertainty no greater than 1.5%ofthe
cooking surface are back up to within 25°F (14°C) of set
measuredvalueforanydemandgreaterthan100W.Themeter
temperature and are ready to be reloaded.
shall have a resolution of at least 10 Wh and a maximum
3.1.15 test method, n—a definitive procedure for the
uncertaintynogreaterthan10%foranydemandlessthan100
identification, measurement, and evaluation of one or more
W.
qualities, characteristics, or properties of a material, product,
system, or service that produces a test result. 6.2 Gas Meter, for measuring the gas consumption of a
griddle,beingapositivedisplacementtypewitharesolutionof
3.1.16 uncertainty, n—the measure of systematic and preci-
3 3
at least 0.01 ft (0.0003 m ) and a maximum error no greater
sion errors in specified instrumentation or the measure of
than 1% of the measured value for any demand greater than
repeatability of a reported test result.
3 3
2.2ft /h(0.06m /h).Ifthemeterisusedformeasuringthegas
consumed by the pilot lights, it shall have a resolution of at
4. Summary of Test Methods
3 3
least0.01ft (0.0003m )andhaveamaximumerrornogreater
4.1 The griddle under test is connected to the appropriate,
than 2% of the measured value.
metered energy source. The measured energy input rate is
6.3 Thermocouple(s), 24 gage, Type K thermocouple wire,
determinedandcheckedagainsttheratedinputbeforecontinu-
peened flat at the exposed ends and spot welded to surfaces
ing with any further testing.
with a strain gage welder.
4.2 The griddle surface temperature is monitored directly
6.4 Thermocouple Probe(s), industry standard Type T or
abovethethermostatsensingpoints,andthecookingsurfaceis
TypeKthermocouplescapableofimmersionwitharangefrom
calibrated to 375°F (191°C) based on these points.Additional
50to200°F(10to93°C)andanuncertaintyof 61°F(0.56°C).
points are monitored at predetermined locations while the
griddle is idled at a nominal 375°F. 6.5 Analytical Balance Scale, for the determination of
hamburger patty weight before and after cooking and for the
4.3 The preheat energy and time and idle energy rate are
moisture loss determination test, with a resolution of 0.01 lb
determined while the griddle is operating with the thermostats
(0.004 kg).
set at a calibrated 375°F (191°C). The rate of pilot energy
consumption is also determined when applicable to the griddle 6.6 Convection Drying Oven, with the temperature con-
under test. trolled at 215 to 220°F (101 to 104°C), used to determine the
moisture content of both the raw and cooked hamburger.
4.4 Energy consumption and time are monitored while the
griddle is used to cook six loads of frozen, ⁄4-lb (0.11-kg), 6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
20% fat pure beef hamburger patties to a medium-done mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
condition with the thermostats set at a calibrated 375°F fromthefloorandwiththecapacitytooperateatanominalnet
F1275 − 03 (2008)
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per 9. Preparation of Apparatus
linear metre) of active hood length. This hood shall extend a
9.1 Install the appliance according to the manufacturer’s
minimumof6in.(152mm)pastbothsidesandthefrontofthe
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
cooking appliance and shall not incorporate side curtains or
mountedagainstthewallwiththeloweredgeofthehood78in.
partitions. Makeup air shall be delivered through face registers
(198 cm) from the floor. Position the griddle with the front
or from the space, or both.
edge of the cooking surface inset 6 in. (15 cm) from the front
6.8 Barometer, for measuring absolute atmospheric
edge of the hood at the manufacturer’s recommended working
pressure,tobeusedfortheadjustmentofmeasuredgasvolume
height. The length of the exhaust hood and active filter area
to standard conditions. It shall have a resolution of 0.2 in. Hg
shall extend a minimum of 6 in. (15 cm) past both sides of the
(670 Pa) and an uncertainty of 0.2 in. Hg.
griddle. In addition, both sides of the griddle shall be a
minimum of 3 ft (0.9 m) from any side wall, side partition, or
6.9 Data Acquisition System, for measuring energy and
other appliance. The exhaust ventilation rate shall be 300 cfm
temperatures, capable of multiple temperature displays updat-
per linear foot (460 L/s per linear metre) of hood length. (For
ing at least every 2 s.
example, a 3-ft (0.9-m) griddle shall be ventilated, at
6.10 Pressure Gage, for monitoring gas pressure, having a
minimum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal
range from 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in.
air flow rate of 1200 cfm (1840 L/s). The application of a
H O (125 Pa), and maximum uncertainty of 1% of the
longer hood is acceptable, provided that the ventilation rate is
measured value.
maintainedat300cfmperlinearfoot(460L/sperlinearmetre)
6.11 Stopwatch, with a 1-s resolution.
over the entire length of active hood.)Air flow rates and flow
measurement procedures shall be reported. The associated
6.12 Temperature Sensor, for measuring gas temperature in
heating or cooling system shall be capable of maintaining an
the range from 50 to 100°F (10 to 38°C), with an uncertainty
ambient temperature of 75 6 5°F (24 6 2.8°C) within the
of 61°F (0.56°C).
testing environment when the exhaust ventilation system is
6.13 Strain Gage Welder,capableofweldingthermocouples
working without the appliance being operated.
to steel.
9.2 Connectthegriddletoacalibratedenergytestmeter.For
7. Reagents and Materials gas installations, a pressure regulator shall be installed down-
stream from the meter to maintain a constant pressure of gas
7.1 Hamburger Patties—A sufficient quantity of frozen
for all tests. Both the pressure and temperature of the gas
hamburger patties shall be obtained from a meat purveyor to
supplied to a griddle, as well as the barometric pressure, shall
conduct the heavy- and light-load cooking tests. Specifications
be recorded during each test so that the measured gas flow can
for the patties shall be four per pound, 20 6 2% fat (by
becorrectedtostandardconditions.Forelectricinstallations,a
weight), finished grind, pure beef patties with a moisture
voltage regulator may be required to maintain a constant
content between 58 and 62% of the total hamburger weight.
nameplate voltage during all tests.
The prefrozen, ⁄4-lb (0.11-kg) patties shall be machine-
prepared to produce ⁄8-in. (9.5-mm) thick patties with a
9.3 Foragasgriddle,adjust(duringmaximumenergyinput)
nominal diameter of 5 in. (127 mm).
the gas supply pressure downstream from the appliance’s
pressure regulator to within 62.5% of the operating manifold
NOTE 1—It is important to confirm by laboratory tests that the
pressure specified by the manufacturer. Make adjustments to
hamburger patties are within the above specifications because these
specifications impact directly on cook time and energy consumption.
the griddle following the manufacturer’s recommendations for
optimizing combustion. Proper combustion may be verified by
7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
measuring air-free CO in accordance with ANSI Z83.11.
by 33 by 2.5 cm), for use in packaging frozen hamburger
patties.
9.4 For an electric griddle, confirm (while the griddle
7.3 Freezer Paper—Waxed commercial grade, 18-in. (46- elements are energized) that the supply voltage is within
cm) wide. 62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
Record the test voltage for each test.
7.4 Plastic Wrap—Commercial grade, 18-in. (46-cm) wide.
NOTE 2—It is the intent of the test procedure herein to evaluate the
7.5 Drip Rack—Measuring 18 by 26 by 1 in. (46 by 66 by
performance of a griddle at its rated gas pressure
...
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:F1275–99 Designation:F1275–03 (Reapproved 2008)
Standard Test Method for
Performance of Griddles
This standard is issued under the fixed designation F1275; 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.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope
1.1 Thistestmethodevaluatestheenergyconsumptionandcookingperformanceofgriddles.Thefoodserviceoperatorcanuse
this evaluation to select a griddle and understand its energy efficiency and production capacity.
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.
1.3 The griddle can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate (10.6),
1.3.6 Cooking energy rate and efficiency (10.7), and
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).
1.4The values stated in inch-pound units are to be regarded as the standard.The values given in parentheses are for information
only.
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
2.1 ASTM Standards:
D3588 Method for Calculating Calorific Value and Specific Gravity (Relative Density) of Gaseous Fuels Practice for
Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ANSI Standard:
ANSI Z83.14 Gas Food Service Equipment—Counter Appliances ANSI Z83.11 American National Standard for Gas Food
Service Equipment
2.3 AOAC Documents:
AOAC Official Action 950.46B Air Drying to Determine Moisture Content of Meat and Meat Products
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
2.4 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
This test method is under the jurisdiction of ASTM Committee F-26F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06on
Productivity and Energy Protocol.
Current edition approved Oct. 10, 1999.1, 2008. Published January 2000.February 2009. Originally published as F1275–90.approved in 1990. Last previous edition
F1275–95.approved in 2003 as F1275–03.
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,orcontactASTMCustomerServiceatservice@astm.org.ForAnnualBookofASTMStandards
, Vol 05.05.volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from American National Standards Institute, 11 W. 42nd St., 13th Floor, New York, NY, 10036.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1275–03 (2008)
3.1.1 cooktime,n—thetimerequiredtocookfrozenhamburgers,asspecifiedin7.1,toa35 62%weightlossduringacooking
energy efficiency test.
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or kWh) by the griddle as it is used to cook hamburgers under heavy-,
medium-,heavy- and light-load conditions.
3.1.3 cooking energy effıciency, n—the quantity of energy imparted to the specified food product, expressed as a percentage of
energy consumed by the griddle during the cooking event.
3.1.4 cookingenergyrate,n—theaveragerateofenergyconsumption(Btu/h(kJ/h)orkW)duringthecookingenergyefficiency
tests. It refers to all loading scenarios (heavy, medium,(heavy and light).
3.1.5 energy input rate, n—the peak rate (Btu/h (kJ/h) or kW) at which an appliance will consume energy, typically reflected
during preheating.
3.1.6 griddle, n—a device for cooking food in oil or its own juices by direct contact with a hot surface.
3.1.7 idle energy rate, n—the average rate of energy consumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
“idling”maintaining the cooking surface at the thermostat set point.
3.1.8 pilotenergyrate,n—theaveragerateofenergyconsumption(Btu/h(kJ/h))byagriddle’scontinuouspilot(ifapplicable).
3.1.9 preheatenergy,n—theamountofenergyconsumed(Btu(kJ)orkWh)bythegriddlewhilepreheatingthecookingsurface
from ambient room temperature to the thermostat set point.
3.1.10 preheat rate, n—the average rate (°F/min (°C/min)) at which the cooking surface temperature is heated from ambient
temperature to the griddle’s thermostat set point.
3.1.11 preheat time, n—the time required for the cooking surface to preheat from ambient room temperature to the thermostat
set point.
3.1.12 production capacity, n—the maximum rate (lb/h (kg/h)) at which the griddle can bring the specified food product to a
specified “cooked” condition.
3.1.13 production rate, n—the average rate (lb/h (kg/h)) at which a griddle brings the specified food product to a specified
“cooked” condition. It does not necessarily refer to the maximum rate. The production rate varies with the amount of food being
cooked.
3.1.14 recoverytime,n—theaveragetimefromtheremovalofthelasthamburgerpattyofaloaduntilallsectionsofthecooking
surface are back up to within 10°F (5.56°C)25°F (14°C) of set temperature and are ready to be reloaded.
3.1.15 test method, n—a definitive procedure for the identification, measurement, and evaluation of one or more qualities,
characteristics, or properties of a material, product, system, or service that produces a test result.
3.1.16 uncertainty, n—the measure of systematic and precision errors in specified instrumentation or the measure of
repeatability of a reported test result.
4. Summary of Test Methods
4.1 Thegriddleundertestisconnectedtotheappropriate,meteredenergysource.Themeasuredenergyinputrateisdetermined
and checked against the rated input before continuing with any further testing.
4.2 The griddle surface temperature is monitored directly above the thermostat sensing points, and the cooking surface is
calibrated to 375°F (191°C) based on these points. Additional points are monitored at predetermined locations while the griddle
is idled at a nominal 375°F.
4.3 The preheat energy and time and idle energy rate are determined while the griddle is operating with the thermostats set at
a calibrated 375°F (191°C). The rate of pilot energy consumption is also determined when applicable to the griddle under test.
4.4 Energy consumption and time are monitored while the griddle is used to cook six loads of frozen, ⁄4-lb (0.11-kg), 20% fat
pure beef hamburger patties to a medium-done condition with the thermostats set at a calibrated 375°F (191°C). Cooking energy
efficiency, cooking energy rate, production capacity, and surface temperature recovery time are determined for heavy-, medium-,
heavy- (whole cooking surface loaded with product) and light-load (single serving) test conditions.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.
5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a
uniformly cooked product.
5.3 Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the
griddle can be ready for operation.
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
5.5 Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This
information enables the food service operator to consider energy performance when selecting a griddle.
5.6 Production capacity is used by food service operators to choose a griddle that matches their food output requirements.
6. Apparatus
6.1 Watt-Hour Meter, for measuring the electrical energy consumption of a griddle, having a resolution of at least 10 Wh and
a maximum uncertainty no greater than 1.5% of the measured value for any demand greater than 100 W. The meter shall have
F1275–03 (2008)
a resolution of at least 10 Wh and a maximum uncertainty no greater than 10% for any demand less than 100 W.
6.2 Gas Meter, for measuring the gas consumption of a griddle, being a positive displacement type with a resolution of at least
3 3 3
0.01 ft (0.0003 m ) and a maximum error no greater than 1% of the measured value for any demand greater than 2.2 ft /h (0.06
3 3
m /h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.01 ft (0.0003
m ) and have a maximum error no greater than 2% of the measured value.
6.3 Thermocouple(s), 24 gage, Type K thermocouple wire, peened flat at the exposed ends and spot welded to surfaces with a
strain gage welder.
6.4 Thermocouple Probe(s), industry standard Type T or Type K thermocouples capable of immersion with a range from 50 to
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
6.5 Analytical Balance Scale, for the determination of hamburger patty weight before and after cooking and for the moisture
loss determination test, with a resolution of 0.01 lb (0.004 kg).
6.6 Convection Drying Oven, with the temperature controlled at 215 to 220°F (101 to 104°C), used to determine the moisture
content of both the raw and cooked hamburger.
6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the
floorandwiththecapacitytooperateatanominalnetexhaustventilationrateof300cfmperlinearfoot(460L/sperlinearmetre)
of active hood length.This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance
andshallnotincorporatesidecurtainsorpartitions.Makeupairshallbedeliveredthroughfaceregistersorfromthespace,orboth.
6.8 Barometer,formeasuringabsoluteatmosphericpressure,tobeusedfortheadjustmentofmeasuredgasvolumetostandard
conditions. It shall have a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg.
6.9 DataAcquisitionSystem,formeasuringenergyandtemperatures,capableofmultipletemperaturedisplaysupdatingatleast
every 2 s.
6.10 Pressure Gage, for monitoring gas pressure, having a range from 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in. H O
2 2
(125 Pa), and maximum uncertainty of 1% of the measured value.
6.11 Stopwatch, with a 1-s resolution.
6.12 Temperature Sensor, for measuring gas temperature in the range from 50 to 100°F (10 to 38°C), with an uncertainty of
61°F (0.56°C).
6.13 Strain Gage Welder, capable of welding thermocouples to steel.
7. Reagents and Materials
7.1 Hamburger Patties—Asufficient quantity of frozen hamburger patties shall be obtained from a meat purveyor to conduct
the heavy-, medium-,heavy- and light-load cooking tests. Specifications for the patties shall be four per pound, 20 6 2% fat (by
weight), finished grind, pure beef patties with a moisture content between 58 and 62% of the total hamburger weight. The
1 3
prefrozen, ⁄4-lb (0.11-kg) patties shall be machine-prepared to produce ⁄8-in. (9.5-mm) thick patties with a nominal diameter of
5 in. (127 mm).
NOTE 1—Itisimportanttoconfirmbylaboratoryteststhatthehamburgerpattiesarewithintheabovespecificationsbecausethesespecificationsimpact
directly on cook time and energy consumption.
7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46 by 33 by 2.5 cm), for use in packaging frozen hamburger patties.
7.3 Freezer Paper—Waxed commercial grade, 18-in. (46-cm) wide.
7.4 Plastic Wrap—Commercial grade, 18-in. (46-cm) wide.
7.5 Drip Rack—Measuring18by26by1in.(46by66by2.5cm),toholdaloadofcookedhamburgerpattiesinasinglelayer
(that is, 24 patties for a 36 by 24-in. (91 by 61-cm) griddle).
8. Sampling and Test Units
8.1 Griddle—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance according to the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood mounted
against the wall with the lower edge of the hood 78 in. (198 cm) from the floor. Position the griddle with the front edge of the
cookingsurfaceinset6in.(15cm)fromthefrontedgeofthehoodatthemanufacturer’srecommendedworkingheight.Thelength
of the exhaust hood and active filter area shall extend a minimum of 6 in. (15 cm) past both sides of the griddle. In addition, both
sidesofthegriddleshallbeaminimumof3ft(0.9m)fromanysidewall,sidepartition,orotherappliance.Theexhaustventilation
rate shall be 300 cfm per linear foot (460 L/s per linear metre) of hood length. (For example, a 3-ft (0.9-m) griddle shall be
ventilated, at minimum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rate of 1200 cfm (1840 L/s). The application
ofalongerhoodisacceptable,providedthattheventilationrateismaintainedat300cfmperlinearfoot(460L/sperlinearmetre)
over the entire length of active hood.)Air flow rates and flow measurement procedures shall be reported. The associated heating
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
F1275–03 (2008)
orcoolingsystemshallbecapableofmaintaininganambienttemperatureof75 65°F(24 62.8°C)withinthetestingenvironment
when the exhaust ventilation system is working without the appliance being operated.
9.2 Connectthegriddletoacalibratedenergytestmeter.Forgasinstallations,apressureregulatorshallbeinstalleddownstream
from the
...
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
´1
Designation:F1275–03 Designation:F1275–03 (Reapproved 2008)
Standard Test Method for
Performance of Griddles
This standard is issued under the fixed designation F1275; 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.
This standard has been approved for use by agencies of the Department of Defense.
´ NOTE—Sections 2.2 and 9.3 were editorially corrected in February 2005.
1. Scope
1.1 Thistestmethodevaluatestheenergyconsumptionandcookingperformanceofgriddles.Thefoodserviceoperatorcanuse
this evaluation to select a griddle and understand its energy efficiency and production capacity.
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.
1.3 The griddle can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate (10.6),
1.3.6 Cooking energy rate and efficiency (10.7), and
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).
1.4The values stated in inch-pound units are to be regarded as the standard.The values given in parentheses are for information
only.
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
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
2.3 AOAC Documents:
AOAC Official Action 950.46B Air Drying to Determine Moisture Content of Meat and Meat Products
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
2.4 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 cooktime,n—thetimerequiredtocookfrozenhamburgers,asspecifiedin7.1,toa35 62%weightlossduringacooking
energy efficiency test.
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 Sept. 10, 2003. Published September 2003. Originally approved in 1990. Last previous edition approved in 1999 as F1275–99.
Current edition approved Oct. 1, 2008. Published February 2009. Originally approved in 1990. Last previous edition approved in 2003 as F1275–03.
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.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1275–03 (2008)
3.1.2 cooking energy, n—energyconsumed(Btu(kJ)orkWh)bythegriddleasitisusedtocookhamburgersunderheavy-and
light-load conditions.
3.1.3 cooking energy effıciency, n—the quantity of energy imparted to the specified food product, expressed as a percentage of
energy consumed by the griddle during the cooking event.
3.1.4 cookingenergyrate,n—theaveragerateofenergyconsumption(Btu/h(kJ/h)orkW)duringthecookingenergyefficiency
tests. It refers to all loading scenarios (heavy and light).
3.1.5 energy input rate, n—the peak rate (Btu/h (kJ/h) or kW) at which an appliance will consume energy, typically reflected
during preheating.
3.1.6 griddle, n—a device for cooking food in oil or its own juices by direct contact with a hot surface.
3.1.7 idle energy rate, n—the average rate of energy consumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
maintaining the cooking surface at the thermostat set point.
3.1.8 pilot energy rate, n—theaveragerateofenergyconsumption(Btu/h(kJ/h))byagriddle’scontinuouspilot(ifapplicable).
3.1.9 preheat energy, n—theamountofenergyconsumed(Btu(kJ)orkWh)bythegriddlewhilepreheatingthecookingsurface
from ambient room temperature to the thermostat set point.
3.1.10 preheat rate, n—the average rate (°F/min (°C/min)) at which the cooking surface temperature is heated from ambient
temperature to the griddle’s thermostat set point.
3.1.11 preheat time, n—the time required for the cooking surface to preheat from ambient room temperature to the thermostat
set point.
3.1.12 production capacity, n—the maximum rate (lb/h (kg/h)) at which the griddle can bring the specified food product to a
specified “cooked” condition.
3.1.13 production rate, n—the average rate (lb/h (kg/h)) at which a griddle brings the specified food product to a specified
“cooked” condition. It does not necessarily refer to the maximum rate. The production rate varies with the amount of food being
cooked.
3.1.14 recoverytime,n—theaveragetimefromtheremovalofthelasthamburgerpattyofaloaduntilallsectionsofthecooking
surface are back up to within 25°F (14°C) of set temperature and are ready to be reloaded.
3.1.15 test method, n—a definitive procedure for the identification, measurement, and evaluation of one or more qualities,
characteristics, or properties of a material, product, system, or service that produces a test result.
3.1.16 uncertainty, n—the measure of systematic and precision errors in specified instrumentation or the measure of
repeatability of a reported test result.
4. Summary of Test Methods
4.1 Thegriddleundertestisconnectedtotheappropriate,meteredenergysource.Themeasuredenergyinputrateisdetermined
and checked against the rated input before continuing with any further testing.
4.2 The griddle surface temperature is monitored directly above the thermostat sensing points, and the cooking surface is
calibrated to 375°F (191°C) based on these points.Additional points are monitored at predetermined locations while the griddle
is idled at a nominal 375°F.
4.3 The preheat energy and time and idle energy rate are determined while the griddle is operating with the thermostats set at
a calibrated 375°F (191°C). The rate of pilot energy consumption is also determined when applicable to the griddle under test.
4.4 Energy consumption and time are monitored while the griddle is used to cook six loads of frozen, ⁄4-lb (0.11-kg), 20% fat
pure beef hamburger patties to a medium-done condition with the thermostats set at a calibrated 375°F (191°C). Cooking energy
efficiency, cooking energy rate, production capacity, and surface temperature recovery time are determined for heavy- (whole
cooking surface loaded with product) and light-load (single serving) test conditions.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.
5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a
uniformly cooked product.
5.3 Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the
griddle can be ready for operation.
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
5.5 Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This
information enables the food service operator to consider energy performance when selecting a griddle.
5.6 Production capacity is used by food service operators to choose a griddle that matches their food output requirements.
6. Apparatus
6.1 Watt-Hour Meter, for measuring the electrical energy consumption of a griddle, having a resolution of at least 10 Wh and
a maximum uncertainty no greater than 1.5% of the measured value for any demand greater than 100 W. The meter shall have
a resolution of at least 10 Wh and a maximum uncertainty no greater than 10% for any demand less than 100 W.
6.2 Gas Meter, for measuring the gas consumption of a griddle, being a positive displacement type with a resolution of at least
F1275–03 (2008)
3 3 3
0.01 ft (0.0003 m ) and a maximum error no greater than 1% of the measured value for any demand greater than 2.2 ft /h (0.06
3 3
m /h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.01 ft (0.0003
m ) and have a maximum error no greater than 2% of the measured value.
6.3 Thermocouple(s), 24 gage, Type K thermocouple wire, peened flat at the exposed ends and spot welded to surfaces with a
strain gage welder.
6.4 Thermocouple Probe(s), industry standard Type T or Type K thermocouples capable of immersion with a range from 50 to
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
6.5 Analytical Balance Scale, for the determination of hamburger patty weight before and after cooking and for the moisture
loss determination test, with a resolution of 0.01 lb (0.004 kg).
6.6 Convection Drying Oven, with the temperature controlled at 215 to 220°F (101 to 104°C), used to determine the moisture
content of both the raw and cooked hamburger.
6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the
floorandwiththecapacitytooperateatanominalnetexhaustventilationrateof300cfmperlinearfoot(460L/sperlinearmetre)
of active hood length.This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance
andshallnotincorporatesidecurtainsorpartitions.Makeupairshallbedeliveredthroughfaceregistersorfromthespace,orboth.
6.8 Barometer,formeasuringabsoluteatmosphericpressure,tobeusedfortheadjustmentofmeasuredgasvolumetostandard
conditions. It shall have a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg.
6.9 Data Acquisition System,formeasuringenergyandtemperatures,capableofmultipletemperaturedisplaysupdatingatleast
every 2 s.
6.10 Pressure Gage, for monitoring gas pressure, having a range from 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in. H O
2 2
(125 Pa), and maximum uncertainty of 1% of the measured value.
6.11 Stopwatch, with a 1-s resolution.
6.12 Temperature Sensor, for measuring gas temperature in the range from 50 to 100°F (10 to 38°C), with an uncertainty of
61°F (0.56°C).
6.13 Strain Gage Welder, capable of welding thermocouples to steel.
7. Reagents and Materials
7.1 Hamburger Patties—Asufficient quantity of frozen hamburger patties shall be obtained from a meat purveyor to conduct
the heavy- and light-load cooking tests. Specifications for the patties shall be four per pound, 20 6 2% fat (by weight), finished
grind,purebeefpattieswithamoisturecontentbetween58and62%ofthetotalhamburgerweight.Theprefrozen, ⁄4-lb(0.11-kg)
patties shall be machine-prepared to produce ⁄8-in. (9.5-mm) thick patties with a nominal diameter of 5 in. (127 mm).
NOTE 1—Itisimportanttoconfirmbylaboratoryteststhatthehamburgerpattiesarewithintheabovespecificationsbecausethesespecificationsimpact
directly on cook time and energy consumption.
7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46 by 33 by 2.5 cm), for use in packaging frozen hamburger patties.
7.3 Freezer Paper—Waxed commercial grade, 18-in. (46-cm) wide.
7.4 Plastic Wrap—Commercial grade, 18-in. (46-cm) wide.
7.5 Drip Rack—Measuring18by26by1in.(46by66by2.5cm),toholdaloadofcookedhamburgerpattiesinasinglelayer
(that is, 24 patties for a 36 by 24-in. (91 by 61-cm) griddle).
8. Sampling and Test Units
8.1 Griddle—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance according to the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood mounted
against the wall with the lower edge of the hood 78 in. (198 cm) from the floor. Position the griddle with the front edge of the
cookingsurfaceinset6in.(15cm)fromthefrontedgeofthehoodatthemanufacturer’srecommendedworkingheight.Thelength
of the exhaust hood and active filter area shall extend a minimum of 6 in. (15 cm) past both sides of the griddle. In addition, both
sidesofthegriddleshallbeaminimumof3ft(0.9m)fromanysidewall,sidepartition,orotherappliance.Theexhaustventilation
rate shall be 300 cfm per linear foot (460 L/s per linear metre) of hood length. (For example, a 3-ft (0.9-m) griddle shall be
ventilated, at minimum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rate of 1200 cfm (1840 L/s). The application
ofalongerhoodisacceptable,providedthattheventilationrateismaintainedat300cfmperlinearfoot(460L/sperlinearmetre)
over the entire length of active hood.)Air flow rates and flow measurement procedures shall be reported. The associated heating
orcoolingsystemshallbecapableofmaintaininganambienttemperatureof75 65°F(24 62.8°C)withinthetestingenvironment
when the exhaust ventilation system is working without the appliance being operated.
9.2 Connectthegriddletoacalibratedenergytestmeter.Forgasinstallations,apressureregulatorshallbeinstalleddownstream
from the meter to maintain a constant pressure of gas for all tests. Both the pressure and temperature of the gas supplied to a
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
F1275–03 (2008)
griddle, as well as the barometric pressure, shall be recorded during each test so that the
...
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