ASTM F1786-97(2010)
(Test Method)Standard Test Method for Performance of Braising Pans
Standard Test Method for Performance of Braising Pans
SIGNIFICANCE AND USE
Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply or gas service pressure. The maximum input rate can be useful to food service operators for managing power demand.
The capacity test determines the maximum volume of food product the pan can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a braising pan, which is appropriately sized for their operation.
Production capacity is used by food service operators to choose a braising pan that matches their food output.
Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.
Use the surface temperature uniformity to select a braising pan suitable for griddling applications.
Use the pilot energy rate to estimate energy consumption for gas-fired braising pans with standing pilots during non-cooking periods.
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 F1047.
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
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: F1786 − 97(Reapproved 2010) An American National Standard
Standard Test Method for
Performance of Braising Pans
This standard is issued under the fixed designation F1786; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2.2 ANSI Standard:
ANSI Z83.11American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
cooking performance of braising pans. The food service
operator can use this evaluation to select a braising pan and 2.3 ASHRAE Documents:
understanditsenergyconsumptionandperformancecharacter- ASHRAE Guideline 2-1986(RA90) Engineering Analysis
istics. of Experimental Data
ASHRAE Handbook of Fundamentals, “Thermodynamic
NOTE1—Braisingpansalsoarecommonlyreferredtoastiltingskillets.
Properties of Water at Saturation,” Chapter 6,Table 2,
This test method uses the term braising pan in accordance with Specifi-
cation F1047.
1.2 This test method is applicable to self-contained gas or
3. Terminology
electric braising pans. The braising pan can be evaluated with
respect to the following, where applicable:
3.1 Definitions:
1.2.1 Maximum energy input rate (10.2).
3.1.1 braising pan, n—an appliance wherein heat is im-
1.2.2 Capacity (10.3).
parted to food in a shallow-sided flat-bottomed vessel by
1.2.3 Heatup energy efficiency and energy rate (10.4).
conduction through the heated pan bottom.
1.2.4 Production capacity (10.4).
3.1.2 control electric energy, n—the electric energy, for
1.2.5 Simmer energy rate (10.5).
example, for controls, fans, consumed by braising pans whose
1.2.6 Surface temperature uniformity, optional, (10.6).
primary fuel source is not electricity, that is, gas. Control
1.2.7 Pilot energy rate (10.7).
electric energy is measured and reported separately from
1.3 Thevaluesstatedininch-poundunitsaretoberegarded primary fuel energy so that their respective fuel prices can be
as standard. The SI units given in parentheses are for informa- applied to estimate energy costs.
tion only.
3.1.3 fill-to-spill capacity, n—the maximum food capacity
1.4 This standard does not purport to address all of the
(gal)ofthebraisingpanasdeterminedbyfillingtothepointof
safety concerns, if any, associated with its use. It is the overflow.
responsibility of the user of this standard to establish appro-
3.1.4 heatup energy, n—energy consumed by the braising
priate safety and health practices and determine the applica-
panasitisusedtoheatthespecifiedfoodproducttoaspecified
bility of regulatory limitations prior to use.
temperature.
3.1.5 heatup energy effıciency, n—a quantity of energy
2. Referenced Documents
imparted to the specified food product, expressed as a percent-
2.1 ASTM Standards:
age of energy consumed by the braising pan during the heatup
F1047Specification for Frying and Braising Pans, Tilting
event.
Type
3.1.6 heatup energy rate, n—the average rate of energy
F1275Test Method for Performance of Griddles
consumption (kBtu/h or kW) during the heatup energy effi-
ciency test.
This test method is under the jurisdiction of ASTM Committee F26 on Food
3.1.7 maximum energy input rate, n—the peak rate (kBtu/h
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
or kW) at which a braising pan consumes energy, as measured
Productivity and Energy Protocol.
in this test method.
Current edition approved March 1, 2010. Published May 2010. Originally
ε1
approved in 1997. Last previous edition approved in 2004 as F1786–97 (2004) .
DOI: 10.1520/F1786-97R10.
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 Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1786 − 97 (2010)
3.1.8 nameplate energy input rate, n—the peak rate (kBtu/h 5.4 Heatup energy efficiency and simmer energy rate allow
or kW) at which a braising pan consumes energy, as stated by the operator to consider energy performance when selecting a
the manufacturer. braising pan.
3.1.9 nameplate capacity, n—the food capacity (gal) of the
5.5 Use the surface temperature uniformity to select a
braising pan, as stated by the manufacturer.
braising pan suitable for griddling applications.
3.1.10 pilot energy rate, n—the rate of energy consumption
5.6 Use the pilot energy rate to estimate energy consump-
(kBtu/h) by a gas braising pan’s standing pilot, where appli-
tion for gas-fired braising pans with standing pilots during
cable.
non-cooking periods.
3.1.11 production capacity, n—the highest rate (lb/h) at
6. Apparatus
which a braising pan can bring the specified food product to a
specified temperature.
6.1 Analytical Balance Scale, for measuring weights up to
25lbwitharesolutionof0.01lbandanuncertaintyof0.01lb,
3.1.12 simmer energy rate, n—the rate (kBtu/h or kW) at
for measuring the quantity of water loaded into the pan.
which a braising pan consumes energy while maintaining the
specified food product at a specified simmer temperature.
6.2 Barometer, for measuring absolute atmospheric
pressure, for adjustment of measured natural gas volume to
3.1.13 surface temperature uniformity, n—the variation in
cooking surface temperature measured at several points across standard conditions. Barometer shall have a resolution of 0.2
in. Hg and an uncertainty of 0.2 in. Hg.
the pan bottom.
3.1.14 testing capacity, n—the capacity (gal) at which the
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
braising pan is operated during the heatup and simmer tests, the lower edge of the hood 6 ft, 6 in. from the floor and with
that is, 80% of fill-to-spill capacity.
the capacity to operate at a nominal exhaust ventilation rate of
300 cfm/linear ft of active hood length.This hood shall extend
4. Summary of Test Method
a minimum of 6 in. past both sides and the front of the pan
4.1 Connect the braising pan to the appropriate metered
body and shall not incorporate side curtains or partitions.
energy source, and determine the energy input rate to confirm
Makeup air shall be delivered through face registers or from
that it is operating within 5% of the nameplate energy input
the space, or both.
rate.
6.4 Gas Meter, for measuring the gas consumption of a
4.2 Fill the braising pan to the point of overflow to deter-
braising pan, shall be a positive displacement type with a
mine the fill-to-spill capacity. For subsequent tests, a smaller
resolution of at least 0.01 ft and a maximum uncertainty no
volume or testing capacity, is calculated to allow adequate
greaterthan1%ofthemeasuredvalueforanydemandgreater
freeboard between the waterline and the lip of the pan.
than 2.2 ft /h. If the meter is used for measuring the gas
consumedbythepilotlight,itshallhavearesolutionofatleast
4.3 Setthebraisingpantomaximuminputandmonitorasit
0.01 ft and a maximum uncertainty no greater than 2% of the
heatswaterfrom80°Fto160°F,whichyieldstheheatupenergy
measured value.
efficiency, heatup energy rate, and production capacity.
6.5 Pressure Gage, for monitoring gas pressure. The gage
4.4 Adjust the braising pan controls to maintain water at
shall have a range from 0 to 15 in. H O, a resolution of 0.5 in.
165°F for 3 h, yielding the simmer energy rate.
H O, and a maximum uncertainty of 1% of the measured
4.5 Monitor the surface temperature of the pan at several
value.
points to determine temperature uniformity (optional).
6.6 Stopwatch, with a 1-s resolution.
4.6 When applicable, measure the energy required to main-
6.7 Strain Gage Welder ,capableofweldingthermocouples
tain the standing pilot for a gas appliance, and report pilot
to steel.
energy rate.
6.8 Temperature Sensor, for measuring natural gas tempera-
5. Significance and Use
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
5.1 Use the maximum energy input rate test to confirm that
6.9 Thermocouples, fiberglass insulated, 24-gage, Type K
the braising pan is operating within 5% of the manufacturer’s
thermocouple sire, peened flat at the exposed ends and spot
rated input so that testing may continue. This test method also
welded to surfaces with a strain gage welder.
may disclose any problems with the electric power supply or
6.10 ThermocoupleProbe,industrystandardTypeTorType
gas service pressure.The maximum input rate can be useful to
Kthermocouplescapableofimmersionwitharangefrom50to
food service operators for managing power demand.
250°F and an uncertainty of 61°F.
5.2 The capacity test determines the maximum volume of
food product the pan can hold and the amount of food product
that will be used in subsequent tests. Food service operators
The sole source of supply of the apparatus known to the committee at this time
can use the results of this test method to select a braising pan,
is Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728
which is appropriately sized for their operation. Maplelawn Rd., Troy, MI 48084. If you are aware of alternative suppliers, please
provide this information toASTM International Headquarters.Your comments will
5.3 Production capacity is used by food service operators to
receive careful consideration at a meeting of the responsible technical committee ,
choose a braising pan that matches their food output. which you may attend.
F1786 − 97 (2010)
Ifanelectricunitisrateddualvoltage,thatis,designedtooperateateither
6.11 Watt-Hour Meter, for measuring the electrical energy
208 or 240 V with no change in components, the voltage selected by the
consumption of a braising pan, having a resolution of at least
manufacturer or tester, or both, shall be reported. If a braising pan is
1Wh and a maximum uncertainty no greater than 1.5% of the
designed to operate at two voltages without a change in the resistance of
measured value for any demand greater than 100 W. For any
the heating elements, the performance of the unit, for example, preheat
demandlessthan100W,themetershallhavearesolutionofat
time, may differ at the two voltages.
least 1 Wh and a maximum uncertainty no greater than 10%.
9.5 Determine the control settings necessary to maintain a
stable “simmer” temperature in the pan averaging 165 6 1°F.
7. Reagents and Materials
If necessary, identify these control positions with a mark so
7.1 Water, from municipal water supply or other potable
that the tester may quickly adjust the pan between heatup and
source.
simmer tests.
8. Sampling
10. Procedures
8.1 Braising Pan—Selectarepresentativeproductionmodel
10.1 General:
for performance testing.
10.1.1 If the braising pan is equipped with a lid, all tests
shall be conducted with the lid removed or fully raised.
9. Preparation of Apparatus
10.1.2 Optionally, all tests may be repeated with the lid
9.1 Installtheapplianceinaccordancewiththemanufactur-
closedandthebraisingpanreevaluatedasaseparateappliance.
er’s instructions under a 4-ft deep canopy exhaust hood
NOTE 3—PG & E found that the simmer energy rate is reduced by as
mountedagainstthewall,withtheloweredgeofthehood6ft,
much as 50% when the braising pan is evaluated with the lid down.
6 in. from the floor. Position the braising pan with the front
10.1.3 Forgasbraisingpans,thefollowingshallbeobtained
edgeofthepanbodyinset6in.fromthefrontedgeofthehood
and recorded for each test run: higher heating value; standard
at the manufacturer’s recommended working height. The
gas pressure and temperature used to correct measured gas
length of the exhaust hood and active filter area shall extend a
volume to standard conditions; measured gas temperature;
minimum of 6 in. past both sides of the pan body. In addition,
measured gas pressure; barometric pressure; ambient tempera-
bothsidesoftheapplianceshallbeaminimumof3ftfromany
ture;and,energyinputrateduringorimmediatelypriortotest.
side wall, side partition, or other operating appliance. The
exhaust ventilation rate shall be 300 cfm/linear ft of hood NOTE4—Thepreferredmethodfordeterminingtheheatingvalueofgas
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
vided the ventilation rate is maintained at 300 cfm/linear ft
recommended that all testing be performed with gas with a heating value
over the entire length of the active hood. The associated
between 1000 and 1075 Btu/ft .
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
9.2 Connect the braising pan to a calibrated energy test
test (see 10.2).
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
andtemperatureofthegassuppliedtothebraisingpanandthe
ofaccumulatedenergyconsumption.Energycanbeestimatedlater,based
barometric pressure during each test so that the measured gas on the power measurement and the duration of the test.
flow can be corrected to standard conditions. For electric
10.1.5 For electric braising pans, the following shall be
installations,avoltageregulatormayberequiredduringtestsif
obtainedandrecordedforeachrunofeverytest;voltagewhile
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 Foreachrunofeverytest,confirmthatthepeakinput
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-
Terminatetestingandcontactthemanufacturerifthedifference
ance’s pressure regulator to within 62.5% of the operating
is greater
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.