ASTM F2239-03e1

Standard Test Method for Performance of Conveyor Broilers

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the conveyor broiler is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor broiler can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Temperature uniformity of the broiler cavity may be used by food service operators to understand the heat distribution throughout the broiler cavity and select a conveyor broiler that matches their required temperature characteristics.
Cooking energy efficiency is a precise indicator of conveyor broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a conveyor broiler.
Cooking uniformity of the broiler may be used by food service operates to select a conveyor broiler that provides a uniformly cooked product.
Production capacity information can help an end user to better understand the production capabilities of a conveyor broiler as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption.
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyor broilers.
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see ),
1.3.3 Idle energy rate and temperature uniformity (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9).
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 test method may involve hazardous materials, operations, and equipment. 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-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

Relations

• Replaces: ASTM F2239-03 - Standard Test Method for Performance of Conveyor Broilers
• Effective Date: 10-Mar-2003
• Replaced By: ASTM F2239-10 - Standard Test Method for Performance of Conveyor Broilers
• Effective Date: 01-Sep-2010
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-2003
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Mar-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-Mar-2003
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Mar-2003

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
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Designation:F2239–03
Standard Test Method for
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Performance of Conveyor Broilers
This standard is issued under the fixed designation F2239; 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.
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´ NOTE—Sections 2.2 and 9.4 were editorially corrected in February 2005.
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1. Scope 2.3 AOAC Documents:
AOAC Official Action 950.46 Air Drying to Determine
1.1 This test method evaluates the energy consumption and
Moisture Content of Meat and Meat Products
cooking performance of conveyor broilers. The food service
AOAC Official Action 960.39 Fat (Crude) or Ether Extract
operatorcanusethisevaluationtoselectaconveyorbroilerand
in Meat
understand its energy consumption.
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2.4 ASHRAE Standard:
1.2 This test method is applicable to gas, electric, and
ASHRAE Handbook of Fundamentals “Thermal and Re-
hybrid gas/electric conveyor broilers.
latedPropertiesofFoodandFoodMaterials,”Chapter30,
1.3 The conveyor broiler can be evaluated with respect to
Table 1, 1989
the following (where applicable):
1.3.1 Energy input rate (see 10.2),
3. Terminology
1.3.2 Preheat energy consumption and time (see 10.3),
3.1 Definitions:
1.3.3 Idleenergyrateandtemperatureuniformity(see10.4),
3.1.1 broiler cavity, n—that portion of the conveyor broiler
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
in which food products are heated or cooked.
1.3.5 Cooking energy efficiency, cooking uniformity and
3.1.2 conveyor broiler, n—a device, with a continuous belt
production capacity (see 10.8 and 10.9).
and a heat source above and below the belt, for cooking food
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
by high heat, usually by direct or radiant heat. Conveyor
as standard. The SI units given in parentheses are for informa-
broilers are used primarily, but not exclusively, for cooking
tion only.
meats.
1.5 This test method may involve hazardous materials,
3.1.3 cooking energy effıciency, n—quantity of energy im-
operations, and equipment. This standard does not purport to
parted to the specified food product, expressed as a percentage
address all of the safety concerns, if any, associated with its
of energy consumed by the conveyor broiler during the
use. It is the responsibility of the user of this standard to
cooking event.
establish appropriate safety and health practices and deter-
3.1.4 cooking energy rate, n—average rate of energy con-
mine the applicability of regulatory limitations prior to use.
sumption (Btu/h or kW) during the cooking energy efficiency
2. Referenced Documents tests. Refers to both loading scenarios (heavy, light).
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3.1.5 cooking lane, n—segment of broiler that food product
2.1 ASTM Standards:
passed through as it cooks. Each position on the conveyor
D3588 PracticeforCalculatingHeatValue,Compressibility
where food product is placed represents a cooking lane.
Factor, and Relative Density of Gaseous Fuels
3 3.1.6 cooking uniformity, n—calculated variation in cooked
2.2 ANSI Standard:
food product.
ANSI Z83.11 American National Standard for Gas Food
3.1.7 energy input rate, n—peak rate at which a conveyor
Service Equipment
broiler consumes energy (Btu/h or kW).
3.1.8 idle energy rate, n—the conveyor broiler’s rate of
1 energy consumption (kW or Btu/h), when empty, required to
This test method is under the jurisdiction of ASTM Committee F26 on Food
maintain the broiler’s temperature at the specified thermostat
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
set point.
Current edition approved March 10, 2003. PublishedApril 2003. DOI: 10.1520/
F2239-03E01.
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or
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contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from Association of Official Analytical Chemists, 1111 N. 19th
Standards volume information, refer to the standard’s Document Summary page on Street, Arlington, VA 22209.
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the ASTM website. Available from American Society of Heating, Refrigerating, and Air-
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Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036. 30329.
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F2239–03
3.1.9 pilot energy rate, n—rate of energy consumption 5.6 Cooking uniformity of the broiler may be used by food
(Btu/h)byaconveyorbroiler’scontinuouspilot(ifapplicable). service operates t
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