ASTM F1784-97

Standard Test Method for Performance of a Pasta Cooker

SCOPE
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.
1.3 The pasta cooker can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (11.2),
1.3.2 Water-boil efficiency (11.3),
1.3.3 Preheat energy consumption, time, and rate (11.4),
1.3.4 Idle/simmer (11.5),
1.3.5 Pilot energy rate (11.6), and
1.3.6 Pasta cooking preparation (11.7).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaced By: ASTM F1784-97(2003) - Standard Test Method for Performance of a Pasta Cooker
• 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-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 F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• 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 superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
An American National Standard
Designation: F 1784 – 97
Standard Test Method for
Performance of a Pasta Cooker
This standard is issued under the fixed designation F 1784; 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 2—Thermodynamic Properties of Water at Saturation
ASHRAE Guideline 2—1986 (RA90), Engineering Analy-
1.1 This test method covers the energy consumption and
sis of Experimental Data, American Society of Heating,
cooking performance of floor-model and countertop pasta
Refrigeration, and Air Conditioning Engineers, Inc.
cookers. The food service operator can use this evaluation to
2.2 AOAC Documents:
select a pasta cooker and understand its energy consumption
AOAC 984.25 Moisture (Loss of Mass on Drying) in
and production capacity.
Frozen French Fried Potatoes
1.2 This test method is applicable to floor and countertop
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
model gas and electric units with 1000 to 4000-in. cooking
tion Method
capacity. Cooking capacity is a measurement of available
2.3 ANSI Standard:
cooking volume. The depth of the cooking capacity is mea-
ANSI Z83.13 Gas Food Service Equipment
sured from the heating elements or heat transfer surface, or
both, to the water fill line. The width is measured from the
3. Terminology
inside edge of the cooking vat across to the other inside edge
3.1 Definitions:
of the cooking vat. The length is measured from the front inside
3.1.1 auto-fill, n—a water height sensor devise that activates
edge of the cooking vat to the rear inside edge of the cooking
a fresh water fill solenoid if the water level in the cooking
vat.
vessel drops below predetermined height.
1.3 The pasta cooker can be evaluated with respect to the
3.1.2 over-flow drain, n—a drain for eliminating the excess
following (where applicable):
foam and starch created during the cooking process.
1.3.1 Energy input rate (11.2),
3.1.3 pasta cooker, n—an appliance, including a cooking
1.3.2 Water-boil efficiency (11.3),
vessel, in which water is placed to such a depth that the
1.3.3 Preheat energy consumption, time, and rate (11.4),
cooking food is essentially supported by displacement of the
1.3.4 Idle/simmer (11.5),
water rather than by the bottom of the vessel. Heat is delivered
1.3.5 Pilot energy rate (11.6), and
to the water by means of an immersed electric element or band
1.3.6 Pasta cooking preparation (11.7).
wrapped vessel (electric pasta cooker), or by heat transfer from
1.4 This test method is not intended to answer all perfor-
gas burners through either the walls of the pasta cooker or
mance criteria in the evaluation and selection of a pasta cooker.
through tubes passing through the water (gas pasta cooker).
1.5 The values stated in inch-pound units are to be regarded
3.1.4 test method, n—a definitive procedure for the identi-
as the standard. The values given in parentheses are for
fication, measurement, and evaluation of one or more qualities,
information only.
characteristics, or properties of a material, product, system, or
1.6 This test method does not purport to address all of the
service that produces a test result.
safety concerns, if any, associated with its use. It is the
3.2 Definitions of Terms Specific to This Standard:
responsibility of the user of this standard to establish appro-
3.2.1 cold water bath, n—a container filled with 60 to 80°F
priate safety and health practices and determine the applica-
(15.6 to 26.7°C) water, that is used to cool the cooked pasta to
bility of regulatory limitations prior to use.
stop the cooking process. The water bath needs enough water
2. Referenced Documents capacity to be able to completely cover the cooked pasta when
a pasta basket is submerged into the cold water bath.
2.1 ASHRAE Documents:
3.2.2 energy input rate, n—peak rate at which a pasta
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
cooker consumes energy (Btu/h or kW).
Table 2—Thermodynamic, Chapter 6, Table
This test method is under the jurisdiction of ASTM Committee F-26 on Food
Available from American Society of Heating, Refrigeration, and Air Condi-
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
tioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Productivity and Energy Protocol.
Official Methods of Analysis of the Association of Official Analytical Chemists.
Current edition approved March 10, 1997. Published August 1997.
Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
Arlington, VA 22209.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F1784–97
3.2.3 pilot energy rate, n—average rate of energy consump- temperature. Production capacity is based on the largest pasta
tion (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if load.
applicable.
5. Significance and Use
3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at
5.1 The energy input rate test is used to confirm that the
which a pasta cooker can bring the specified food product to a
specified 88cooked” condition. pasta cooker under test is operating in accordance with its
nameplate rating.
3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which
5.2 Water-boil efficiency is a quick indicator of pasta cooker
a pasta cooker brings the specified food product to a specified88
energy efficiency performance under boiling conditions. This
cooked” condition. This does not necessarily refer to maximum
information enables the food service operator to consider
rate.
energy efficiency performance when selecting a pasta cooker.
3.2.6 test, n—a set of three loads of pasta cooked in a
5.3 The pasta cooker temperature calibration is used to
prescribed manner and sequential order.
ensure that the pasta cooker being tested is operating at the
3.2.7 uncertainty, n—measure of systematic and precision
specified temperature. Temperature calibration also can be used
errors in specified instrumentation or measure of repeatability
to evaluate and calibrate the thermostat control dial(s).
of a reported test result.
5.4 Preheat energy and time can be useful to food service
3.2.8 water-boil effıciency, n—quantity of energy (latent
operators to manage energy demands and to estimate the
heat of vaporization) required to boil water from the pasta
amount of time required for preheating a pasta cooker.
cooker, expressed as a percentage of the quantity of energy
5.5 Idle/simmer energy rate and pilot energy rate can be
input to the pasta cooker during the boil-off period.
used to estimate energy consumption during non-cooking
3.2.9 working capacity—the calculated capacity of the
manufacturer’s cooking baskets as determined by a specified periods.
5.6 Production capacity is used by food service operators to
method of calculation.
choose a pasta cooker that matches their particular food output
4. Summary of Test Method
requirements.
4.1 All of the pasta cooking tests shall be conducted with
6. Apparatus
the pasta cooker installed under a wall-mounted canopy
exhaust ventilation hood that shall operate at an airflow based 6.1 Analytical Balance Scale, for measuring weights up to
on 300 cfm/linear ft (460 L/s/linear m) of hood length. 10 lb, with a resolution of 0.01 lb (0.004 kg) and an uncertainty
Additionally, an energy supply meeting the manufacturer’s of 0.01 lb.
specification shall be provided for the gas or electric pasta 6.2 Barometer, for measuring absolute atmospheric pres-
cooker under test. sure, to be used for adjustment of measured gas volume to
4.2 The pasta cooker under test is connected to the appro- standard conditions. Shall have a resolution of 0.2 in. Hg (670
priate metered energy source. The measured energy input rate Pa) and an uncertainty of 0.2 in. Hg.
is determined and checked against the rated input before 6.3 Canopy Exhaust Hook, 4 ft (1.2 m) in depth, wall-
continuing with testing. mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
4.3 The pasta cooker is place on a platform scale and from the floor and with the capacity to operate at a nominal net
operated with a known weight of water contained in the pasta exhaust ventilation rate of 300 cfm/linear ft (460 L/s/linear m)
cooker and the thermostat(s) set to the maximum setting. After of active hood length. This hood shall extend a minimum of 6
a specified weight of water was boiled off, the water-boil in. (152 mm) past both sides and the front of the cooking
efficiency is calculated. appliance and shall not incorporate side curtains or partitions.
4.4 The water temperature in the cooking zone of the pasta Makeup air shall be delivered through face registers or from
cooker is monitored at a location chosen to represent the the space, or both.
average temperature of the water while the pasta cooker 6.4 Convection Drying Oven, with temperature controlled at
maintains a specified cooking temperature. The pasta cooker’s 220 6 5°F (100 6 3°C), used to determine moisture content of
thermostat is calibrated to achieve the calculated simmer/idle both the dry and cooked pasta.
temperature at a location chosen to represent the average 6.5 Data Acquisition System, for measuring energy and
temperature of the water while the pasta cooker is maintaining temperatures, capable of multiple temperature displays updat-
the idle condition. ing at least every 2 s.
4.5 Preheat energy, time, and rate are determined while the 6.6 Flowmeter, for measuring total water consumption of
pasta cooker is operated with the thermostat(s) are set to the appliance. Shall have a resolution of 0.01 gal and an
specified temperature. The idle/simmer/energy are determined uncertainty of 0.01 gal at a flow rate as low as 0.2 gpm.
while the pasta cooker operated with the thermostat(s) are set 6.7 Gas Meter, for measuring the gas consumption of a
to specified idle temperature. The rate of pilot energy consump- pasta cooker, shall be a positive displacement type with a
3 3
tion also is determined when applicable to the pasta cooker resolution of at least 0.01 ft (0.0003 m ) and a maximum
under test. uncertainty no greater than 1 % of the measured value for any
3 3
4.6 Energy consumption and time are monitored while the demand greater than 2.2 ft (0.06 m )/h. If the meter is used for
pasta cooker is used to cook three loads of dry, 0.072 6 0.004 measuring the gas consumed by the pilot lights, it shall have a
in. in diameter spaghetti pasta to a condition of 125 6 3% resolution of at least 0.01 ft and a maximum uncertainty no
weight gain with the thermostat(s) set at a calibrated cooking greater than 2 % of the measured value.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F1784–97
FIG. 1 Equipment Configuration
6.8 Platform Balance Scale, or appropriate load cells, used wheat. The spaghetti diameter shall be 0.072 6 0.004 in., with
to measure the loss of water from the pasta cooker during water a specified initial moisture content (10 6 2 %).
boil test. The scale shall have a capacity to accommodate the
NOTE 1—Bordent Prince line is 100 % durum semolina wheat
total weight of the pasta cooker plus 200 lb (90.7 kg) of water,
spaghetti-shape pasta and has been shown to be an acceptable product for
and shall have a precision of 0.2 lb (10 g) and an uncertainty
testing by PG& E’s Food Service Technology Center.
of 0.2 lb when used to measure the loss of water from the pasta
8. Sampling
cooker.
6.9 Pressure Gage, for monitoring gas pressure. Shall have
8.1 Pasta Cooker—Select a representative production
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
model for performance testing.
in. H O (125 kPa), and a maximum uncertainty of 1 % of the
measured value. 9. Preparation of Apparatus
6.10 Stopwatch, with a 1-s resolution.
9.1 Measure the pasta cookers vat’s cooking capacity. The
6.11 Thermocouple Probe(s), industry standard Type T or
pasta cooker’s cooking vat may be shaped in such a way that
Type K thermocouples capable of immersion, with a range
simple measurements do not yield the true cooking capacity. In
from from 50 to 400°F and an uncertainty of 61°F (60.56°C).
this case fill the pasta cooker with water till the bottom edge of
6.12 Temperature Sensor, for measuring natural gas tem-
the cooking capacity is reached. Then measure the volume of
perature in the range from 50 to 100°F with an uncertainty of6
water required to fill the cooking capacity to the top.
1°F (60.56°C).
9.2 Install the appliance according to the manufacturer’s
6.13 Pasta Cooker Baskets, supplied by the manufacturer of
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
the pasta cooker under testing. A total of three baskets is
mounted against the wall, with the lower edge of the hood 6 ft,
required to test each pasta cooker in accordance with these
6 in. (1.98 m) from the floor. Position the pasta cooker with the
procedures.
front edge of the water in the cooking vat inset 6 in. (152 mm)
6.14 Watt-Hour Meter, for measuring the electrical energy
from the front edge of the hood at the manufacturer’s recom-
consumption of a pasta cooker, shall have a resolution of at
mended working height. The length of the exhaust hood and
least 10 Wh and a maximum uncertainty no greater than 1.5 %
active filter area shall extend a minimum of 6 in. (152 mm) past
of the measured value for any demand greater than 100 W. For
the vertical plane of both sides of the pasta cooker. In addition,
any demand less than 100 W, the meter shall have a resolution
both sides of the pasta cooker shall be a minimum of 3 ft (0.9
of at least 10 Wh and a maximum uncertainty no greater than
m) from any side wall, side partition, or other operating
10 %.
appliance. A drip and cold bath station position next to the
pasta cooker is recommended. Equipment configuration is
7. Reagents and Materials
shown in Fig. 1. The exhaust ventilation rate shall be 300
7.1 Water, having a maximum hardness of three grains per
cfm/linear ft (460 L/s/linear m) of hood length. The associated
gallon. Distilled water may be used.
heating or cooling system shall be capable of maintaining an
7.2 Deionized or Distilled Water, Shall be used for the
ambient temperature of 75 6 5°F (24 6 3°C) within the tes
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