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ASTM B915-22

(Test Method)

Standard Test Method for Measuring Static Heat Resistance of Self-Cleaning Oven Coating

Standard Test Method for Measuring Static Heat Resistance of Self-Cleaning Oven Coating

SIGNIFICANCE AND USE
4.1 This test method is intended for testing the porcelain enamel finish on oven parts of self-cleaning ranges.  
4.2 The numerical values and visual evaluation derived by this test method are used to measure differences in heat resistant characteristics between enamel formulas intended to meet oven manufacturer specifications.
SCOPE
1.1 This test method covers the procedure for the qualitative and quantitative evaluation of static heat effects on porcelain enamel coatings.  
1.2 This test method is adaptable to various temperatures and times, since the requirements in the porcelain enameling industry differ between manufacturers.  
1.3 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.  
1.4 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.

General Information

Status
Published
Publication Date
30-Apr-2022
ICS
97.040.20 - Cooking ranges, working tables, ovens and similar appliances
Technical Committee
B08 - Metallic and Inorganic Coatings
Drafting Committee
B08.12 - Materials for Porcelain Enamel and Ceramic-Metal Systems
Current Stage
Ref Project

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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.
Designation: B915 − 22
Standard Test Method for
Measuring Static Heat Resistance of Self-Cleaning Oven
1
Coating
This standard is issued under the fixed designation B915; 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.
INTRODUCTION
The purpose of this test is to qualitatively and quantitatively determine the resistance of a porcelain
enamel to thermal conditions encountered in pyrolytic self-cleaning oven in an accelerated laboratory
evaluation.
1. Scope 3. Terminology
1.1 This test method covers the procedure for the qualitative 3.1 Definitions of Terms Specific to This Standard:
and quantitative evaluation of static heat effects on porcelain
3.1.1 blistering, n—a defect caused by gas evolution con-
enamel coatings.
sisting of a bubble that protrudes on the surface of the glass.
1.2 This test method is adaptable to various temperatures
3.1.2 color and gloss change, n—this is determined by the
and times, since the requirements in the porcelain enameling
color and gloss delta values calculated between each heat test
industry differ between manufacturers.
cycle.
1.3 This standard does not purport to address all of the
3.1.3 copper heads/stickers, n—protrusions of iron oxide
safety concerns, if any, associated with its use. It is the
crystals permeated from the steel substrate or conglomerated
responsibility of the user of this standard to establish appro-
metal components in the enamel.
priate safety, health, and environmental practices and deter-
3.1.4 crazing, n—a defect appearing as one or more fine
mine the applicability of regulatory limitations prior to use.
cracks in the porcelain enamel from thermal contraction and
1.4 This international standard was developed in accor-
expansion in the glass.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the 3.1.5 edge burn off, n—this may occur in the first 24 to 72
Development of International Standards, Guides and Recom-
h and appears as a thin dull discolored gray line around the
mendations issued by the World Trade Organization Technical entire edge of the test plate.
Barriers to Trade (TBT) Committee.
3.1.6 enamel breakdown, n—the point at which the glass
composite has disintegrated. Microscopic examination will
2. Referenced Documents
show loss of enamel bubble structure and devitrification of the
2
2.1 ASTM Standards: enamel.This stage reveals metallic type elements derived from
D523 Test Method for Specular Gloss the glass composition and the iron oxide from the steel
D2244 Practice for Calculation of Color Tolerances and substrate that has completely permeated the glass.
Color Differences from Instrumentally Measured Color
3.1.7 hazy appearance/scumming, adj—the glass will de-
Coordinates
velop an opaque film that exhibits low gloss on the surface of
the porcelain enamel.
3.1.8 metalizing, n—enamel on test plates will have a
1
This test method is under the jurisdiction ofASTM Committee B08 on Metallic
reflective copper color from condensed metals in the enamel
and Inorganic Coatings and is the direct responsibility of Subcommittee B08.12 on
that may increase with the deterioration of the glass during the
Materials for Porcelain Enamel and Ceramic-Metal Systems.
Current edition approved May 1, 2022. Published May 2022. Originally
heat test cycle.
approvedin2001.Lastpreviouseditionapprovedin2017asB915 – 01(2017).DOI:
10.1520/B0915-22.
2 4. Significance and Use
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
4.1 This test method is intended for testing the porcelain
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. enamel finish on oven parts of self-cleaning ranges.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
B915 − 22
4.2 The numerical values and visual evaluation derived by 6.8 The standing bracket containing the heat test plates is
this test method are used to measure differences in heat placed in a constant oven temperature of 920 °F (493 °C) for
4
resistant characteristics between enamel formulas intended to 360 h.
meet oven manufacturer specifications.
6.9 The test plates are removed from the oven after every
24 h, stand at room temperature and evaluated for
...

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: B915 − 01 (Reapproved 2017) B915 − 22
Standard Test Method for
Measuring Static Heat Resistance of Self-Cleaning Oven
1
Coating
This standard is issued under the fixed designation B915; 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.
INTRODUCTION
The purpose of this test is to qualitatively and quantitatively determine the resistance of a porcelain
enamel to thermal conditions encountered in pyrolytic self-cleaning oven in an accelerated laboratory
evaluation.
1. Scope
1.1 This test method covers the procedure for the qualitative and quantitative evaluation of static heat effects on porcelain enamel
coatings.
1.2 This test method is adaptable to various temperatures and times, since the requirements in the porcelain enameling industry
differ between manufacturers.
1.3 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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.4 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.
2. Referenced Documents
2
2.1 ASTM Standards:
D523 Test Method for Specular Gloss
D2244 Practice for Calculation of Color Tolerances and Color Differences from Instrumentally Measured Color Coordinates
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 blistering, n—a defect caused by gas evolution consisting of a bubble that protrudes on the surface of the glass.
1
This test method is under the jurisdiction of ASTM Committee B08 on Metallic and Inorganic Coatings and is the direct responsibility of Subcommittee B08.12 on
Materials for Porcelain Enamel and Ceramic-Metal Systems.
Current edition approved May 1, 2017May 1, 2022. Published May 2017May 2022. Originally approved in 2001. Last previous edition approved in 20132017 as B915 – 01
ɛ1
(2013) .(2017). DOI: 10.1520/B0915-01R17.10.1520/B0915-22.
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.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
B915 − 22
3.1.2 color and gloss change, n—this is determined by the color and gloss delta values calculated between each heat test cycle.
3.1.3 copper heads/stickers, n—protrusions of iron oxide crystals permeated from the steel substrate or conglomerated metal
components in the enamel.
3.1.4 crazing, n—a defect appearing as one or more fine cracks in the porcelain enamel from thermal contraction and expansion
in the glass.
3.1.5 edge burn off, n—this may occur in the first 24 to 72 h and appears as a thin dull discolored gray line around the entire edge
of the test plate.
3.1.6 enamel breakdown, n—the point at which the glass composite has disintegrated. Microscopic examination will show loss of
enamel bubble structure and devitrification of the enamel. This stage reveals metallic type elements derived from the glass
composition and the iron oxide from the steel substrate that has completely permeated the glass.
3.1.7 hazy appearance/scumming, adj—the glass will develop an opaque film that exhibits low gloss on the surface of the
porcelain enamel.
3.1.8 metalizing, n—enamel on test plates will have a reflective copper color from condensed metals in the enamel that may
increase with the deterioration of the glass during the heat test cycle.
4. Significance and Use
4.1 This test method is intended for testing the porcelain enamel finish on oven parts of self-cleaning ranges.
4.2 The numerical values and visual evaluation derived by this test method are used to measure differences in heat resistant
characteristics between enamel formulas intended to meet oven manufacturer specifications.
5. Apparatus
5.1 Furn
...

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Standard Specification for Deep-Fat Fryers, Gas or Electric, Open

ABSTRACT
This specification covers the design and construction of commercial deep fat fryers which use electricity or gas as the heat source. These units are also known as fryers and are for use in commercial and institutional food service establishments. These open deep fat fryers are classified by type, size, grade, and class. Different types are classified according to where each type could be used: Type 1 for counter top use, Type 2 drop-in use, Type 3, floor-mounted, portable-castered use, and Type 4 is for floor-mounted, stationary-leg use. The classification of sizes (A-F) depends on the cooking capacity of fryers. These fryers can also be classified into four grades according to the type of material the cooking vessel and exterior are made: Grade 1 which has a stainless-steel cooking vessel and stainless steel exterior, Grade 2 which has a stainless-steel cooking vessel and coated carbon steel exterior, Grade 3 which has a carbon-steel cooking vessel and coated carbon steel exterior, and Grade 4 which has a carbon-steel cooking vessel and stainless steel exterior. In terms of style, four styles are available for these fryers: Style A which can be used for fixed electric heating, Style B for swing-up electric heating, Style C for induction heating, and Style D for gas firing. In terms of class, there are two kinds: Class 1 are fryers without automatic basket lift mechanism while Class 2 are fryers with automatic basket lift mechanism. Each fryer shall be subjected to a performance test.
SCOPE
1.1 This specification covers commercial deep fat fryers which use electricity or gas as the heat source. These units also are known as fryers and are for use in commercial and institutional food service establishments.  
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are provided for information only.  
1.3 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.  
1.4 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.

  • Technical specification
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ASTM
ASTM F1521-22(Test Method)
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.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
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
    sale 15% off
  • Standard
    9 pages
    English language
    sale 15% off