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ASTM F1695-03

(Test Method)

Standard Test Method for Performance of Underfired Broilers

Standard Test Method for Performance of Underfired Broilers

SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.  
1.2 This test method is applicable to gas and electric underfired broilers.  
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2).  
1.3.2 Temperature distribution across the broiling area (see 10.3).  
1.3.3 Preheat energy and time (see 10.4).  
1.3.4 Pilot energy rate, if applicable (see 10.5).  
1.3.5 Cooking energy rate (see 10.6), and  
1.3.6 Cooking energy efficiency and product cook time (see 10.7).  
1.4 The values stated in inch-pound units are to be regarded as 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-Sep-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 F1695-96 - Standard Test Method for Performance of Underfired Broilers
Effective Date
10-Sep-2003
Replaced By
ASTM F1695-03e1 - Standard Test Method for Performance of Underfired Broilers
Effective Date
10-Sep-2003
Referred By
ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
Effective Date
10-Sep-2003
Referred By
ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
Effective Date
10-Sep-2003
Referred By
ASTM F2835-10(2023) - Standard Specification for Underfired Broilers
Effective Date
10-Sep-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-Sep-2003
Referred By
ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
Effective Date
10-Sep-2003

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ASTM F1695-03 - Standard Test Method for Performance of Underfired BroilersASTM F1695-03 - Standard Test Method for Performance of Underfired Broilers
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ASTM F1695-03 - Standard Test Method for Performance of Underfired Broilers
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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: F 1695 – 03
Standard Test Method for
1
Performance of Underfired Broilers
This standard is issued under the fixed designation F1695; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
5
1. Scope 2.3 AOAC Documents:
AOAC Official Action 950.46 Air Drying to Determine
1.1 This test method covers the evaluation of the energy
Moisture Content of Meat and Meat Products%
consumption and cooking performance of underfired broilers.
AOAC OfficialAction 960.39 Fat (Crude) or Ether Extract
The food service operator can use this evaluation to select an
in Meat
underfired broiler and understand its energy performance.
6
2.4 ASHRAE Document:
1.2 This test method is applicable to gas and electric
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
underfired broilers.
of Experimental Data
1.3 The underfired broiler can be evaluated with respect to
2.5 Other Document:
the following (where applicable):
Development and Application of a Uniform Testing Proce-
1.3.1 Energy input rate (see 10.2),
7
dure for Griddles, 1989
1.3.2 Temperature distribution across the broiling area (see
Development and Validation of a Standard Test Method for
10.3),
7
Underfired Broilers, 1997
1.3.3 Preheat energy and time (see 10.4),
1.3.4 Pilot energy rate, if applicable (see 10.5),
3. Terminology
1.3.5 Cooking energy rate (see 10.6), and
3.1 Definitions:
1.3.6 Cooking energy efficiency and production capacity
3.1.1 cooking energy, n—energy consumed by the under-
(see 10.7).
fired broiler as it is used to cook hamburger patties under
1.4 The values stated in inch-pound units are to be regarded
heavy- and light-load conditions.
as standard. The SI units given in parentheses are for informa-
3.1.2 cooking energy effıciency, n—quantity of energy im-
tion only.
parted to the hamburgers, expressed as a percentage of energy
1.5 This standard does not purport to address all of the
consumed by the underfired broiler during the cooking event.
safety concerns, if any, associated with its use. It is the
3.1.3 cooking energy rate, n—average rate of energy con-
responsibility of the user of this standard to establish appro-
sumption (Btu/h (kJ/h) or kW) during the cooking energy
priate safety and health practices and determine the applica-
efficiency tests, with the underfired broiler set such that the
bility of regulatory limitations prior to use.
broiling area does not exceed 600°F (315°C) as measured by
2. Referenced Documents 5-in. diameter steel disks.
3.1.4 cook time, n—time required to cook fresh hamburgers
2.1 ASTM Standards:
2
as specified in 7.4 to a 35 6 2% weight loss during a cooking
A36/A36M Specification for Carbon Structural Steel
energy efficiency test.
D3588 Practice for Calculating Heat Value, Compressibil-
3
3.1.5 energy input rate, n—peakrateatwhichanunderfired
ity Factor, and Relative Density of Gaseous Fuels
broiler consumes energy (Btu/h (kJ/h) or kW).
2.2 ANSI Standard:
3.1.6 pilot energy rate, n—averagerateofenergyconsump-
ANSI Z83.11 for Gas Food Service Equipment—Ranges
4
tion (Btu/h (kJ/h)) by an underfired broiler’s continuous pilot
and Unit Broilers
(if applicable).
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
5
Productivity and Energy Protocol. Available from the Association of Official Analytical Chemists, 1111 N. 19th
Current edition approved Sept. 10, 2003. Published September 2003. Originally Street, Arlington, VA 22209.
6
approved in 1996. Last previous edition approved in 1996 as F1695 – 96. Available from American Society of Heating, Refrigerating, and Air-
2
Annual Book of ASTM Standards, Vol 01.04. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
3
Annual Book of ASTM Standards, Vol 05.06. 30329.
4 7
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
4th Floor, New York, NY 10036. #101, San Roman, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F1695–03
3.1.7 preheat energy, n—amount of energy consumed by 5.4 Cooking energy efficiency is a precise indicator of
the underfired broiler while preheating the broiling area from underfired broiler energy performance under various loading
ambient room temperature to 500°F (260°C). conditions. This information enables the food service operator
3.1.8 preheat rate, n—average rate (°F/min (
...

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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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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).  
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SCOPE
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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