ASTM F1786-97

Standard Test Method for Performance of Braising Pans

SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.
Note 1-Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F 1047.
1.2 This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:
1.2.1 Maximum energy input rate (10.2)
1.2.2 Capacity (10.3).
1.2.3 Heatup energy efficiency and energy rate (10.4).
1.2.4 Production capacity (10.4).
1.2.5 Simmer energy rate (10.5).
1.2.6 Surface temperature uniformity, optional (10.6).
1.2.7 Pilot energy rate (10.7).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 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-1997
• ICS: 97.040.60 - Cookware, cutlery and flatware
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaced By: ASTM F1786-97(2004) - Standard Test Method for Performance of Braising Pans
• Effective Date: 01-Apr-2004
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-1997
• 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-1997
• Referred By: ASTM F1047-17(2023) - Standard Specification for Frying and Braising Pans, Tilting Type
• Effective Date: 10-Mar-1997
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-1997

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: F 1786 – 97
Standard Test Method for
Performance of Braising Pans
This standard is issued under the fixed designation F 1786; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope ANSI Z83.14 Gas Food Service Equipment—Counter Ap-
pliances
1.1 This test method evaluates the energy consumption and
2.3 ASHRAE Documents:
cooking performance of braising pans. The food service
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
operator can use this evaluation to select a braising pan and
of Experimental Data
understand its energy consumption and performance character-
ASHRAE Handbook of Fundamentals, “Thermodynamic
istics.
Properties of Water at Saturation,” Chapter 6, Table 2,
NOTE 1—Braising pans also are commonly referred to as tilting skillets. 4
This test method uses the term braising pan in accordance with Specifi-
cation F 1047.
3. Terminology
1.2 This test method is applicable to self-contained gas or
3.1 Definitions:
electric braising pans. The braising pan can be evaluated with
3.1.1 braising pan, n—an appliance wherein heat is im-
respect to the following, where applicable:
parted to food in a shallow-sided flat-bottomed vessel by
1.2.1 Maximum energy input rate (10.2).
conduction through the heated pan bottom.
1.2.2 Capacity (10.3).
3.1.2 control electric energy, n—the electric energy, for
1.2.3 Heatup energy efficiency and energy rate (10.4).
example, for controls, fans, consumed by braising pans whose
1.2.4 Production capacity (10.4).
primary fuel source is not electricity, that is, gas. Control
1.2.5 Simmer energy rate (10.5).
electric energy is measured and reported separately from
1.2.6 Surface temperature uniformity, optional, (10.6).
primary fuel energy so that their respective fuel prices can be
1.2.7 Pilot energy rate (10.7).
applied to estimate energy costs.
1.3 The values stated in inch-pound units are to be regarded
3.1.3 fill-to-spill capacity, n—the maximum food capacity
as standard. The SI units given in parentheses are for informa-
(gal) of the braising pan as determined by filling to the point of
tion only.
overflow.
1.4 This standard does not purport to address all of the
3.1.4 heatup energy, n—energy consumed by the braising
safety concerns, if any, associated with its use. It is the
pan as it is used to heat the specified food product to a specified
responsibility of the user of this standard to establish appro-
temperature.
priate safety and health practices and determine the applica-
3.1.5 heatup energy effıciency, n—a quantity of energy
bility of regulatory limitations prior to use.
imparted to the specified food product, expressed as a percent-
age of energy consumed by the braising pan during the heatup
2. Referenced Documents
event.
2.1 ASTM Standards:
3.1.6 heatup energy rate, n—the average rate of energy
F 1047 Specification for Frying and Braising Pans, Tilting
consumption (kBtu/h or kW) during the heatup energy effi-
,
2 3
Type
ciency test.
F 1275 Test Methods for the Performance of Griddles
3.1.7 maximum energy input rate, n—the peak rate (kBtu/h
2.2 ANSI Standard:
or kW) at which a braising pan consumes energy, as measured
in this test method.
3.1.8 nameplate energy input rate, n—the peak rate (kBtu/h
This test method is under the jurisdiction of ASTM Committee F26 on Food
or kW) at which a braising pan consumes energy, as stated by
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
the manufacturer.
Productivity and Energy Protocol.
Current edition approved March 10, 1997. Published August 1997.
Annual Book of ASTM Standards, Vol 15.07.
Available from American National Standards Institute, 11 W. 42nd St., 13th
Available from American Society of Heating, Refrigeration, and Air Condi-
Floor, New York, NY 10036. tioning Engineers, Inc., 1791 Tulle Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1786–97
3.1.9 nameplate capacity, n—the food capacity (gal) of the 5.6 Use the pilot energy rate to estimate energy consump-
braising pan, as stated by the manufacturer. tion for gas-fired braising pans with standing pilots during
non-cooking periods.
3.1.10 pilot energy rate, n—the rate of energy consumption
(kBtu/h) by a gas braising pan’s standing pilot, where appli-
cable. 6. Apparatus
3.1.11 production capacity, n—the highest rate (lb/h) at
6.1 Analytical Balance Scale, for measuring weights up to
which a braising pan can bring the specified food product to a
25 lb with a resolution of 0.01 lb and an uncertainty of 0.01 lb,
specified temperature.
for measuring the quantity of water loaded into the pan.
3.1.12 simmer energy rate, n—the rate (kBtu/h or kW) at
6.2 Barometer, for measuring absolute atmospheric pres-
which a braising pan consumes energy while maintaining the
sure, for adjustment of measured natural gas volume to
specified food product at a specified simmer temperature.
standard conditions. Barometer shall have a resolution of 0.2
3.1.13 surface temperature uniformity, n—the variation in
in. Hg and an uncertainty of 0.2 in. Hg.
cooking surface temperature measured at several points across
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
the pan bottom.
the lower edge of the hood 6 ft, 6 in. from the floor and with
3.1.14 testing capacity, n—the capacity (gal) at which the
the capacity to operate at a nominal exhaust ventilation rate of
braising pan is operated during the heatup and simmer tests,
300 cfm/linear ft of active hood length. This hood shall extend
that is, 80 % of fill-to-spill capacity.
a minimum of 6 in. past both sides and the front of the pan
body and shall not incorporate side curtains or partitions.
4. Summary of Test Method Makeup air shall be delivered through face registers or from
the space, or both.
4.1 Connect the braising pan to the appropriate metered
6.4 Gas Meter, for measuring the gas consumption of a
energy source, and determine the energy input rate to confirm
braising pan, shall be a positive displacement type with a
that it is operating within 5 % of the nameplate energy input
resolution of at least 0.01 ft and a maximum uncertainty no
rate.
greater than 1 % of the measured value for any demand greater
4.2 Fill the braising pan to the point of overflow to deter-
than 2.2 ft /h. If the meter is used for measuring the gas
mine the fill-to-spill capacity. For subsequent tests, a smaller
consumed by the pilot light, it shall have a resolution of at least
volume or testing capacity, is calculated to allow adequate
0.01 ft and a maximum uncertainty no greater than 2 % of the
freeboard between the waterline and the lip of the pan.
measured value.
4.3 Set the braising pan to maximum input and monitor as it
6.5 Pressure Gage, for monitoring gas pressure. The gage
heats water from 80°F to 160°F, which yields the heatup energy
shall have a range from 0 to 15 in. H O, a resolution of 0.5 in.
efficiency, heatup energy rate, and production capacity.
H O, and a maximum uncertainty of 1 % of the measured
4.4 Adjust the braising pan controls to maintain water at
value.
165°F for 3 h, yielding the simmer energy rate.
6.6 Stopwatch, with a 1-s resolution.
4.5 Monitor the surface temperature of the pan at several
6.7 Strain Gage Welder , capable of welding thermo-
points to determine temperature uniformity (optional).
couples to steel.
4.6 When applicable, measure the energy required to main-
6.8 Temperature Sensor, for measuring natural gas tempera-
tain the standing pilot for a gas appliance, and report pilot
ture in the range from 50 to 100°F with an uncertainty of 61°F.
energy rate.
6.9 Thermocouples, fiberglass insulated, 24-gage, Type K
thermocouple sire, peened flat at the exposed ends and spot
5. Significance and Use
welded to surfaces with a strain gage welder.
5.1 Use the maximum energy input rate test to confirm that
6.10 Thermocouple Probe, industry standard Type T or Type
the braising pan is operating within 5 % of the manufacturer’s
K thermocouples capable of immersion with a range from 50 to
rated input so that testing may continue. This test method also
250°F and an uncertainty of 61°F.
may disclose any problems with the electric power supply or
6.11 Watt-Hour Meter, for measuring the electrical energy
gas service pressure. The maximum input rate can be useful to
consumption of a braising pan, having a resolution of at least
food service operators for managing power demand.
1 Wh and a maximum uncertainty no greater than 1.5 % of the
5.2 The capacity test determines the maximum volume of
measured value for any demand greater than 100 W. For any
food product the pan can hold and the amount of food product
demand less than 100 W, the meter shall have a resolution of at
that will be used in subsequent tests. Food service operators
least 1 Wh and a maximum uncertainty no greater than 10 %.
can use the results of this test method to select a braising pan,
which is appropriately sized for their operation.
7. Reagents and Materials
5.3 Production capacity is used by food service operators to
7.1 Water, from municipal water supply or other potable
choose a braising pan that matches their food output.
source.
5.4 Heatup energy efficiency and simmer energy rate allow
the operator to consider energy performance when selecting a
braising pan.
5.5 Use the surface temperature uniformity to select a
Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728
braising pan suitable for griddling applications. Maplelawn Rd., Troy, MI 48084, has been found satisfactory for this purpose.
F1786–97
8. Sampling 10. Procedures
10.1 General:
8.1 Braising Pan—Select a representative production model
10.1.1 If the braising pan is equipped with a lid, all tests
for performance testing.
shall be conducted with the lid removed or fully raised.
10.1.2 Optionally, all tests may be repeated with the lid
9. Preparation of Apparatus
closed and the braising pan reevaluated as a separate appliance.
9.1 Install the appliance in accordance with the manufactur-
NOTE 3—PG & E found that the simmer energy rate is reduced by as
er’s instructions under a 4-ft deep canopy exhaust hood
much as 50 % when the braising pan is evaluated with the lid down.
mounted against the wall, with the lower edge of the hood 6 ft,
10.1.3 For gas braising pans, the following shall be obtained
6 in. from the floor. Position the braising pan with the front
and recorded for each test run: higher heating value; standard
edge of the pan body inset 6 in. from the front edge of the hood
gas pressure and temperature used to correct measured gas
at the manufacturer’s recommended working height. The
volume to standard conditions; measured gas temperature;
length of the exhaust hood and active filter area shall extend a
measured gas pressure; barometric pressure; ambient tempera-
minimum of 6 in. past both sides of the pan body. In addition,
ture; and, energy input rate during or immediately prior to test.
both sides of the appliance shall be a minimum of 3 ft from any
side wall, side partition, or other operating appliance. The
NOTE 4—The preferred method for determining the heating value of
exhaust ventilation rate shall be 300 cfm/linear ft of hood
gas supplied to the braising pan under test is by using a calorimeter or gas
length. The application of a longer hood is acceptable, pro- chromatograph in accordance with accepted laboratory procedures. It is
recommended that all testing be performed with gas with a heating value
vided the ventilation rate is maintained at 300 cfm/linear ft
between 1000 and 1075 Btu/ft .
over the entire length of the active hood. The associated
heating or cooling system shall be capable of maintaining an 10.1.4 For gas braising pans, control electric energy con-
ambient temperature of 75 6 5°F within the testing environ-
sumption also shall be measured and added to gas energy for
ment when the exhaust ventilation system is operating. all tests, with the exception of the maximum energy input rate
test (see 10.2).
9.2 Connect the braising pan to a calibrated energy test
meter. For gas installations, install a pressure regulator down-
NOTE 5—If it is clear that the control electric energy consumption rate
stream from the meter to maintain a constant pressure of gas
is constant during a test, an instantaneous power measurement can be
for all tests. Install instrumentation to record both the pressure made when convenient during the test, rather than continuous monitoring
of accumulated energy consumption. Energy can be estimated later, based
and temperature of the gas supplied to the braising pan and the
on the power measurement and the duration of the test.
barometric pressure during each test so that the measured gas
flow can be corrected to standard conditions. For electric 10.1.5 For electric braising pans, the following shall be
installations, a voltage regulator may be required during tests if
obtained and recorded for each run of every test; voltage while
the voltage supply is not within 62.5 % of the manufacturer’s elements are energized; measured peak input rate during or
nameplate voltage.
immediately prior to test; and, ambient temperature.
10.1.6 For each run of every test, confirm that the peak input
9.3 For a gas braising pan, during maximum energy input,
rate is within 65 % of rated nameplate input or power.
adjust the gas supply pressure downstream from the appli-
Terminate testing and contact the manufacturer if the difference
ance’s pressure regulator to within 62.5 % of the operating
is greater than 5 %. The manufacturer may make appropriate
manifold pressure specified by the manufacturer. Make adjust-
changes or adjustments to the braising pan.
ments to the appliance following the manufacturer’s recom-
10.2 Maximum Energy Input Rate:
mendations for optimizing combustion. Proper combustion
10.2.1 Fill the braising pan with water. It is not necessary to
may be verified by measuring air-free CO in accordance with
measure the amount. Set the controls to full input and start the
ANSI Z83.14.
pan. Operate the pan at maximum input for 10 min.
9.4 For an electric braising pan, while the elements are
energized, confirm that the supply voltage is within 62.5 % of
NOTE 6—The 10-min stabilization period allows the burner orifices to
the operating voltage specified by the manufacturer. Record the expand in a gas appliance and the elements to heat up in an electri
...