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ASTM F1521-03

(Test Method)

Standard Test Methods for Performance of Range Tops

Standard Test Methods for Performance of Range Tops

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the range under test is operating at the manufacturer’rated input. This test would also indicate any problems with the electric power supply or gas service pressure.
The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.
Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.
The cooking energy efficiency is a direct measurement of range efficiency at the full-energy input rate. This data can be used by food service operators in the selection of ranges, as well as for the management of a restaurant’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).
Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range capacity. This helps the food service operator match a range to particular food output requirements.
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

Status
Historical
Publication Date
09-Mar-2003
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
F26 - Food Service Equipment
Drafting Committee
F26.06 - Productivity and Energy Protocol
Current Stage
Ref Project

Relations

Replaces
ASTM F1521-96(2001) - Standard Test Methods for Performance of Range Tops
Effective Date
10-Mar-2003
Replaced By
ASTM F1521-03(2008) - Standard Test Methods for Performance of Range Tops
Effective Date
01-Oct-2008
Referred By
ASTM F2834-10a(2023) - Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing
Effective Date
10-Mar-2003
Referred By
ASTM F2521-09(2022) - Standard Specification for Heavy-Duty Ranges, Gas and Electric
Effective Date
10-Mar-2003
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
10-Mar-2003
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
10-Mar-2003
Referred By
ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
Effective Date
10-Mar-2003
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
10-Mar-2003

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ASTM F1521-03 - Standard Test Methods for Performance of Range Tops
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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
An American National Standard
Designation:F1521–03
Standard Test Methods for
1
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 (´) indicates an editorial change since the last revision or reapproval.
3
1. Scope Properties of Food and Food Materials
1.1 This test method covers the energy consumption and
3. Terminology
cooking performance of range tops. The food service operator
3.1 Definitions:
can use this evaluation to select a range top and understand its
3.1.1 cooking container—a vessel used to hold the food
energy consumption.
product that is being heated by the cooking unit.
1.2 This test method is applicable to gas and electric range
3.1.2 cooking energy—energy consumed by the cooking
tops including both discreet burners and elements and hot tops.
unit as it is used to raise the temperature of water in a cooking
1.3 The range top can be evaluated with respect to the
container under full-input rate.
following (where applicable):
3.1.3 cooking energy effıciency—quantity of energy input to
1.3.1 Energy input rate (see 10.2), and
the water expressed as a percentage of the quantity of energy
1.3.2 Pilot energy consumption (see 10.3).
input to the cooking unit during the full-input rate tests.
1.3.3 Heat-up temperature response and temperature unifor-
3.1.4 cooking unit—a heating device located on the range
mityatminimumandmaximumcontrolsettings(see10.4),and
top that is powered by a single heat source comprised of either
1.3.4 Cooking energy efficiency and production capacity
a gas burner or an electrical element that is independently
(see 10.5).
controlled.
1.4 The values stated in inch-pound units are to be regarded
3.1.5 energy input rate—rate (Btu/h) at which an appliance
as standard. The SI units given in parentheses are for informa-
consumes energy.
tion only.
3.1.6 heat-up temperature response—temperature rise on
1.5 This standard does not purport to address all of the
the surface of a steel plate during the test period in accordance
safety concerns, if any, associated with its use. It is the
with the heat-up temperature-response test.
responsibility of the user of this standard to establish appro-
3.1.7 production capacity—maximum rate at which the
priate safety and health practices and determine the applica-
cooking unit heats water in accordance with the cooking
bility of regulatory limitations prior to use.
energy-efficiency test.
2. Referenced Documents 3.1.8 production rate—rate at which the cooking unit heats
2 water in accordance with the cooking energy-efficiency test.
2.1 ASTM Standards:
3.1.9 range—a device for cooking food by direct or indirect
A 36/A 36M Specification for Carbon Structural Steel
heat transfer from one or more cooking units to one or more
D 3588 Practice for Calculating Heat Value, Compressibil-
cooking containers.
ity Factor, and Relative Density of Gaseous Fuels
3.1.10 temperature uniformity—the comparison of indi-
2.2 ASHRAE Standard:
vidual temperatures measured on the surface of a steel plate at
ASHRAE Guideline 2-1986 (RA90) Thermal and Related
the end of the test period in accordance with the heat-up
temperature-response test.
3.1.11 uncertainty—measure of systematic and precision
1
ThesetestmethodsareunderthejurisdictionofASTMCommitteeF26onFood
errors in specified instrumentation or measure of repeatability
Service Equipment and are the direct responsibility of Subcommittee F26.06 on
of a reported test result.
Productivity and Energy Protocol.
Current edition approved March 10, 2003. Published April 2003. Originally
approved in 1994. Last previous edition approved in 2001 as F 1521 – 96 (2001).
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
3
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available
Standards volume information, refer to the standard’s Document Summary page on from American Society of Heating, Refrigeration, and Air-Conditioning Engineers,
the ASTM website. 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 ----------------------
F1521–03
4. Summary of Test Methods 6.3.1 The recommended cooking container for all testing
4
shallbeaprofessionalstandardweightWearEverModel4333
4.1 The range to be tested is connected to the appropriate
4
sauce pot with a Wear Ever Model 4193 lid. If it is not
metered energy source.The energy input rate is determined for
possibletousetherecomm
...

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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.  
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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.  
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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