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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

Status
Historical
Publication Date
30-Sep-2008
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 F1784-97(2003)e1 - Standard Test Method for Performance of a Pasta Cooker
Effective Date
01-Oct-2008
Replaced By
ASTM F1784-97(2015) - Standard Test Method for Performance of a Pasta Cooker
Effective Date
01-Mar-2015
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
01-Oct-2008
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
01-Oct-2008
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2008
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
01-Oct-2008

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ASTM F1784-97(2008) - Standard Test Method for Performance of a Pasta Cooker
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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
Designation: F1784 − 97 (Reapproved2008) An American National Standard
Standard Test Method for
1
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
2
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
3
Refrigeration, and Air Conditioning Engineers, Inc.
model gas and electric units with 1000 to 4000-in. cooking
3
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
4
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.
2
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
1
This test method is under the jurisdiction of ASTM Committee F26 on Food 30329.
3
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.
4
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
1

---------------------- Page: 1 ----------------------
F1784 − 97 (2008)
qualities, characteristics, or properties of a material, product, temperature at a location chosen to repr
...

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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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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