ASTM F1784-97(2008)
(Test Method)Standard Test Method for Performance of a Pasta Cooker
Standard Test Method for Performance of a Pasta Cooker
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the pasta cooker under test is operating in accordance with its nameplate rating.
Water-boil efficiency is a quick indicator of pasta cooker energy efficiency performance under boiling conditions. This information enables the food service operator to consider energy efficiency performance when selecting a pasta cooker.
The pasta cooker temperature calibration is used to ensure that the pasta cooker being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).
Preheat energy and time can be useful to food service operators to manage energy demands and to estimate the amount of time required for preheating a pasta cooker.
Idle/simmer energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Production capacity is used by food service operators to choose a pasta cooker that matches their particular food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.
1.3 The pasta cooker can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (11.2),
1.3.2 Water-boil efficiency (11.3),
1.3.3 Preheat energy consumption, time, and rate (11.4),
1.3.4 Idle/simmer (11.5),
1.3.5 Pilot energy rate (11.6), and
1.3.6 Pasta cooking preparation (11.7).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.
1.5 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.
1.6 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 standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
General Information
Relations
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: F1784 − 97 (Reapproved2008) An American National Standard
Standard Test Method for
Performance of a Pasta Cooker
This standard is issued under the fixed designation F1784; 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 2. Referenced Documents
1.1 This test method covers the energy consumption and
2.1 ASHRAE Documents:
cooking performance of floor-model and countertop pasta
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
cookers. The food service operator can use this evaluation to
Table 2—Thermodynamic, Chapter 6, Table
select a pasta cooker and understand its energy consumption
2—Thermodynamic Properties of Water at Saturation
and production capacity.
ASHRAEGuideline2—1986 (RA90),EngineeringAnalysis
of Experimental Data, American Society of Heating,
1.2 This test method is applicable to floor and countertop
Refrigeration, and Air Conditioning Engineers, Inc.
model gas and electric units with 1000 to 4000-in. cooking
capacity. Cooking capacity is a measurement of available 2.2 AOAC Documents:
cooking volume. The depth of the cooking capacity is mea-
AOAC 984.25 Moisture (Loss of Mass on Drying) in Frozen
sured from the heating elements or heat transfer surface, or French Fried Potatoes
both, to the water fill line. The width is measured from the
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
inside edge of the cooking vat across to the other inside edge tion Method
ofthecookingvat.Thelengthismeasuredfromthefrontinside
2.3 ANSI Standard:
edge of the cooking vat to the rear inside edge of the cooking
ANSI Z83.11 American National Standard for Gas Food
vat.
Service Equipment
1.3 The pasta cooker can be evaluated with respect to the
3. Terminology
following (where applicable):
1.3.1 Energy input rate (11.2),
3.1 Definitions:
1.3.2 Water-boil efficiency (11.3),
3.1.1 auto-fill, n—a water height sensor devise that activates
1.3.3 Preheat energy consumption, time, and rate (11.4),
a fresh water fill solenoid if the water level in the cooking
1.3.4 Idle/simmer (11.5),
vessel drops below predetermined height.
1.3.5 Pilot energy rate (11.6), and
3.1.2 overflow drain, n—a drain for eliminating the excess
1.3.6 Pasta cooking preparation (11.7).
foam and starch created during the cooking process.
1.4 This test method is not intended to answer all perfor-
3.1.3 pasta cooker, n—an appliance, including a cooking
mancecriteriaintheevaluationandselectionofapastacooker.
vessel, in which water is placed to such a depth that the
cooking food is essentially supported by displacement of the
1.5 The values stated in inch-pound units are to be regarded
water rather than by the bottom of the vessel. Heat is delivered
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only to the water by means of an immersed electric element or band
wrapped vessel (electric pasta cooker), or by heat transfer from
and are not considered standard.
gas burners through either the walls of the pasta cooker or
1.6 This test method does not purport to address all of the
through tubes passing through the water (gas pasta cooker).
safety concerns, if any, associated with its use. It is the
3.1.4 test method, n—a definitive procedure for the
responsibility of the user of this standard to establish appro-
identification, measurement, and evaluation of one or more
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
This test method is under the jurisdiction of ASTM Committee F26 on Food 30329.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on OfficialMethodsofAnalysisoftheAssociationofOfficialAnalyticalChemists.
Productivity and Energy Protocol. Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
Current edition approved Oct. 1, 2008. Published February 2009. Originally Arlington, VA 22209.
approved in 1997. Last previous edition approved in 2003 as F1784 – 97 (2003). Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
DOI: 10.1520/F1784-97R08. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1784 − 97 (2008)
qualities, characteristics, or properties of a material, product, temperature at a location chosen to represent the average
system, or service that produces a test result. temperature of the water while the pasta cooker is maintaining
the idle condition.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold water bath, n—a container filled with 60 to 80°F 4.5 Preheat energy, time, and rate are determined while the
(15.6 to 26.7°C) water, that is used to cool the cooked pasta to pasta cooker is operated with the thermostat(s) are set to
stop the cooking process. The water bath needs enough water specified temperature. The idle/simmer/energy are determined
capacity to be able to completely cover the cooked pasta when while the pasta cooker operated with the thermostat(s) are set
a pasta basket is submerged into the cold water bath. tospecifiedidletemperature.Therateofpilotenergyconsump-
tion also is determined when applicable to the pasta cooker
3.2.2 energyinputrate,n—peakrateatwhichapastacooker
under test.
consumes energy (Btu/h or kW).
4.6 Energy consumption and time are monitored while the
3.2.3 pilot energy rate, n—average rate of energy consump-
pasta cooker is used to cook three loads of dry, 0.072 6 0.004
tion (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if
in. in diameter spaghetti pasta to a condition of 125 6 3%
applicable.
weight gain with the thermostat(s) set at a calibrated cooking
3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at
temperature. Production capacity is based on the largest pasta
which a pasta cooker can bring the specified food product to a
load.
specified “cooked” condition.
5. Significance and Use
3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which
a pasta cooker brings the specified food product to a specified
5.1 The energy input rate test is used to confirm that the
“cooked” condition. This does not necessarily refer to maxi-
pasta cooker under test is operating in accordance with its
mum rate.
nameplate rating.
3.2.6 test, n—a set of three loads of pasta cooked in a
5.2 Water-boilefficiencyisaquickindicatorofpastacooker
prescribed manner and sequential order.
energy efficiency performance under boiling conditions. This
3.2.7 uncertainty, n—measure of systematic and precision information enables the food service operator to consider
errors in specified instrumentation or measure of repeatability energy efficiency performance when selecting a pasta cooker.
of a reported test result.
5.3 The pasta cooker temperature calibration is used to
3.2.8 water-boil effıciency, n—quantity of energy (latent
ensure that the pasta cooker being tested is operating at the
heat of vaporization) required to boil water from the pasta
specifiedtemperature.Temperaturecalibrationalsocanbeused
cooker, expressed as a percentage of the quantity of energy
to evaluate and calibrate the thermostat control dial(s).
input to the pasta cooker during the boil-off period.
5.4 Preheat energy and time can be useful to food service
3.2.9 working capacity—the calculated capacity of the
operators to manage energy demands and to estimate the
manufacturer’s cooking baskets as determined by a specified
amount of time required for preheating a pasta cooker.
method of calculation.
5.5 Idle/simmer energy rate and pilot energy rate can be
used to estimate energy consumption during non-cooking
4. Summary of Test Method
periods.
4.1 All of the pasta cooking tests shall be conducted with
5.6 Production capacity is used by food service operators to
the pasta cooker installed under a wall-mounted canopy
choose a pasta cooker that matches their particular food output
exhaust ventilation hood that shall operate at an airflow based
requirements.
on 300 cfm/linear ft (460 L/s/linear m) of hood length.
Additionally, an energy supply meeting the manufacturer’s
6. Apparatus
specification shall be provided for the gas or electric pasta
6.1 Analytical Balance Scale, for measuring weights up to
cooker under test.
10lb,witharesolutionof0.01lb(0.004kg)andanuncertainty
4.2 The pasta cooker under test is connected to the appro- of 0.01 lb.
priate metered energy source. The measured energy input rate
6.2 Barometer, for measuring absolute atmospheric
is determined and checked against the rated input before
pressure, to be used for adjustment of measured gas volume to
continuing with testing.
standard conditions. Shall have a resolution of 0.2 in. Hg (670
4.3 The pasta cooker is place on a platform scale and Pa) and an uncertainty of 0.2 in. Hg.
operated with a known weight of water contained in the pasta
6.3 Canopy Exhaust Hook, 4 ft (1.2 m) in depth, wall-
cooker and the thermostat(s) set to the maximum setting.After
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
a specified weight of water was boiled off, the water-boil
from the floor and with the capacity to operate at a nominal net
efficiency is calculated.
exhaust ventilation rate of 300 cfm/linear ft (460 L/s/linear m)
4.4 The water temperature in the cooking zone of the pasta of active hood length. This hood shall extend a minimum of 6
cooker is monitored at a location chosen to represent the in. (152 mm) past both sides and the front of the cooking
average temperature of the water while the pasta cooker appliance and shall not incorporate side curtains or partitions.
maintains a specified cooking temperature. The pasta cooker’s Makeup air shall be delivered through face registers or from
thermostat is calibrated to achieve the calculated simmer/idle the space, or both.
F1784 − 97 (2008)
6.4 Convection Drying Oven,withtemperaturecontrolledat 6.14 Watt-Hour Meter, for measuring the electrical energy
220 6 5°F (100 6 3°C), used to determine moisture content of consumption of a pasta cooker, shall have a resolution of at
both the dry and cooked pasta. least 10 Wh and a maximum uncertainty no greater than 1.5 %
of the measured value for any demand greater than 100 W. For
6.5 Data Acquisition System, for measuring energy and
any demand less than 100 W, the meter shall have a resolution
temperatures, capable of multiple temperature displays updat-
of at least 10 Wh and a maximum uncertainty no greater than
ing at least every 2 s.
10 %.
6.6 Flowmeter, for measuring total water consumption of
the appliance. Shall have a resolution of 0.01 gal and an
7. Reagents and Materials
uncertainty of 0.01 gal at a flow rate as low as 0.2 gpm.
7.1 Water, having a maximum hardness of three grains per
6.7 GasMeter,formeasuringthegasconsumptionofapasta
gallon. Distilled water may be used.
cooker, shall be a positive displacement type with a resolution
3 3 7.2 Deionized or Distilled Water, Shall be used for the
of at least 0.01 ft (0.0003 m ) and a maximum uncertainty no
water-boilefficiencytest,withaconductivityofnogreaterthan
greater than 1 % of the measured value for any demand greater
3 3 100 mΩ.
than 2.2 ft (0.06 m )/h. If the meter is used for measuring the
gas consumed by the pilot lights, it shall have a resolution of at 7.3 Pasta Noodles, will be a dry-type spaghetti shape. The
least 0.01 ft and a maximum uncertainty no greater than 2 % spaghetti shall be manufactured from 100 % durum semolina
of the measured value. wheat. The spaghetti diameter shall be 0.072 6 0.004 in., with
a specified initial moisture content (10 6 2 %).
6.8 Platform Balance Scale, or appropriate load cells, used
tomeasurethelossofwaterfromthepastacookerduringwater
NOTE 1—Borden® Prince line is 100 % durum semolina wheat
boil test. The scale shall have a capacity to accommodate the spaghetti-shape pasta and has been shown to be an acceptable product for
testing by PG & E’s Food Service Technology Center.
total weight of the pasta cooker plus 200 lb (90.7 kg) of water,
and shall have a precision of 0.2 lb (10 g) and an uncertainty
8. Sampling
of 0.2 lb when used to measure the loss of water from the pasta
8.1 Pasta Cooker—Select a representative production
cooker.
model for performance testing.
6.9 Pressure Gage, for monitoring gas pressure. Shall have
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
9. Preparation of Apparatus
in. H O (125 kPa), and a maximum uncertainty of 1 % of the
9.1 Measure the pasta cookers vat’s cooking capacity. The
measured value.
pasta cooker’s cooking vat may be shaped in such a way that
6.10 Stopwatch, with a 1-s resolution.
simple measurements do not yield the true cooking capacity. In
6.11 Thermocouple Probe(s), industry standard Type T or
this case fill the pasta cooker with water till the bottom edge of
Type K thermocouples capable of immersion, with a range
the cooking capacity is reached. Then measure the volume of
from 50 to 400°F and an uncertainty of 61°F (60.56°C).
water required to fill the cooking capacity to the top.
6.12 Temperature Sensor, for measuring natural gas tem-
9.2 Install the appliance according to the manufacturer’s
perature in the range from 50 to 100°F with an uncertainty of
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
61°F (60.56°C).
mounted against the wall, with the lower edge of the hood 6 ft,
6.13 Pasta Cooker Baskets, supplied by the manufacturer of 6 in. (1.98 m) from the floor. Position the pasta cooker with the
the pasta cooker under testing. A total of three baskets is front edge of the water in the cooking vat inset 6 in. (152 mm)
required to test each pasta cooker in accordance with these from the front edge of the hood at the manufacturer’s recom-
procedures. mended working height. The length of the exhaust hood and
FIG. 1 Equipment Configuration
F1784 − 97 (2008)
activefilterareashallextendaminimumof6in.(152mm)past before beginning any test. The thermocouple used to calibrate
the vertical plane of both sides of the pasta cooker. In addition, thepastacookershallbelocatedinthebackofthecookingvat,
1 1
both sides of the pasta cooker shall be a minimum of 3 ft (0.9 about ⁄2 in. (13 mm) from the back edge of the cooking vat, ⁄2
m) from any side wall, side partition, or other operating in. (13
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.