ASTM F2237-03(2020)
(Test Method)Standard Test Method for Performance of Upright Overfired Broilers
Standard Test Method for Performance of Upright Overfired Broilers
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the overfired broiler is operating properly prior to further testing.
5.2 Temperature uniformity of the broiler cavity may be used by food service operators to select an overfired broiler with the desired temperature gradients.
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the overfired broiler can be ready for operation.
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.5 Cooking energy efficiency is a precise indicator of overfired 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 an overfired broiler.
5.6 Production capacity can help an end user to better understand the production capabilities of an overfired broiler as it is used to cook a typical food product, helping with specification of 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 overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption.
1.2 This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers).
1.3 The overfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature uniformity of the broiler cavity (see 10.3),
1.3.3 Preheat energy consumption and time (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5),
1.3.5 Idle energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and production capacity (see 10.7).
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 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, 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.
General Information
Relations
Standards Content (Sample)
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.
Designation:F2237 −03 (Reapproved 2020) An American National Standard
Standard Test Method for
Performance of Upright Overfired Broilers
This standard is issued under the fixed designation F2237; 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. Referenced Documents
1.1 This test method evaluates the energy consumption and 2.1 ASTM Standards:
cooking performance of overfired broilers. The food service A36/A36MSpecification for Carbon Structural Steel
D3588Practice for Calculating Heat Value, Compressibility
operator can use this evaluation to select an overfired broiler
and understand its performance and energy consumption. Factor, and Relative Density of Gaseous Fuels
2.2 AOAC Document:
1.2 Thistestmethodisapplicabletogasandelectricupright
AOAC Official Action 950.46Air Drying to Determine
overfired broilers having input rates greater than 60,000 Btu/h
Moisture Content of Meat and Meat Products
(gas overfired broilers) or 10kW (electric overfired broilers).
2.3 ASHRAE Standard:
1.3 The overfired broiler can be evaluated with respect to
ASHRAE Handbook of Fundamentals“Thermal and Re-
the following (where applicable):
latedPropertiesofFoodandFoodMaterials,”Chapter30,
1.3.1 Energy input rate (see 10.2),
Table 1, 1989
1.3.2 Temperature uniformity of the broiler cavity (see
2.4 ANSI Standard:
10.3),
ANSI Z83.11Gas Food Service Equipment
1.3.3 Preheat energy consumption and time (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5),
3. Terminology
1.3.5 Idle energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and production capacity
3.1 Definitions:
(see 10.7). 3.1.1 broiler cavity, n—that portion of the overfired broiler
in which food products are heated or cooked.
1.4 The values stated in inch-pound units are to be regarded
3.1.2 cooking energy effıciency, n—quantity of energy im-
as standard. The values given in parentheses are mathematical
parted to the specified food product, expressed as a percentage
conversions to SI units that are provided for information only
ofenergyconsumedbytheoverfiredbroilerduringthecooking
and are not considered standard.
event.
1.5 This test method may involve hazardous materials,
3.1.3 cooking energy rate, n—average rate of energy con-
operations, and equipment. This standard does not purport to
sumption (Btu/h or kW) during the cooking energy efficiency
address all of the safety concerns, if any, associated with its
tests.
use. It is the responsibility of the user of this standard to
establish appropriate safety, health, and environmental prac-
3.1.4 grate, broiler grate, n—the platform on which food is
tices and determine the applicability of regulatory limitations
placed while cooking in an overfired broiler.
prior to use.
3.1.5 idle energy rate, n—the overfired broiler’s rate of
1.6 This international standard was developed in accor-
energy consumption (kW or Btu/h), when empty, required to
dance with internationally recognized principles on standard-
maintainthebroiler’soperatingtemperaturewhilenotcooking.
ization established in the Decision on Principles for the
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Barriers to Trade (TBT) Committee.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
Available from Association of Official Analytical Chemists, 1111 N. 19th
This test method is under the jurisdiction of ASTM Committee F26 on Food Street, Arlington, VA 22209.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved July 1, 2020. Published August 2020. Originally 30329.
approved in 2003. Last previous edition approved in 2015 as F2237–03 (2015). Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
DOI: 10.1520/F2237-03R20. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2237−03 (2020)
3.1.6 overfiredbroiler,n—anappliancewithahightempera- 4.4 Thepilotenergyrateisdetermined,whenapplicable,for
ture radiant heat source above a heavy duty, sliding grate for gas overfired broilers.
cooking food, characterized by an open front cooking cavity
4.5 Idle energy rate is determined while maintaining the
and having an input rate greater than 60000 Btu/h or 10kW.
broiler cavity at its operating temperature while not cooking.
NOTE 1—The upright overfired broiler is distinguished from the
4.6 Withthecontrolssetsuchthatthebroilingareadoesnot
salamanderandthecheesemelterbyitsheavyduty,stand-aloneconstruc-
exceed 800°F (315°C), the overfired broiler is used to cook
tion and high energy input rate (see Fig. 1).
5-oz boneless, skinless, chicken breasts to an internal tempera-
3.1.7 pilot energy rate, n—rate of energy consumption
tureof170°F.Cookingenergyefficiencyisdeterminedforlight
(Btu/h) by an overfired broiler’s continuous pilot (if appli-
and heavy loading conditions.
cable).
4.7 Production capacity is determined for the heavy loading
3.1.8 preheat energy, n—amount of energy consumed (Btu
scenario.
or kWh), by the overfired broiler while preheating its cavity
from ambient temperature to the calibrated control set point.
5. Significance and Use
3.1.9 preheat time, n—time(min.)requiredfortheoverfired
broiler cavity to preheat from ambient temperature to the 5.1 The energy input rate test is used to confirm that the
calibrated control set point. overfired broiler is operating properly prior to further testing.
3.1.10 production capacity, n—maximum rate (lb/h) at
5.2 Temperature uniformity of the broiler cavity may be
which an overfired broiler can bring the specified food product
used by food service operators to select an overfired broiler
to a specified “cooked” condition.
with the desired temperature gradients.
3.1.11 uncertainty, n—measure of systematic and precision
5.3 Preheat energy and time can be useful to food service
errors in specified instrumentation or measure of repeatability
operatorstomanageenergydemandsandtoknowhowquickly
of a reported test result.
the overfired broiler can be ready for operation.
4. Summary of Test Method
5.4 Idle energy rate and pilot energy rate can be used to
estimate energy consumption during non-cooking periods.
4.1 The overfired broiler is connected to the appropriate
metered energy source,andtheenergyinputrateis determined
5.5 Cooking energy efficiency is a precise indicator of
to confirm that the appliance is operating within 5% of the
overfired broiler energy performance while cooking a typical
nameplate energy input rate.
food product under various loading conditions. If energy
performance information is desired using a food product other
4.2 The broiler grate is covered with 5-in. (127-mm) diam-
than the specified test food, the test method could be adapted
eter steel disks and the overfired broiler’s controls are set such
and applied. Energy performance information allows an end
that the broiling area does not exceed a maximum temperature
user to better understand the operating characteristics of an
of 800°F (315°C). The temperature uniformity of the broiling
overfired broiler.
area is determined by monitoring thermocoupled steel disks
placed on the broiler grate.
5.6 Production capacity can help an end user to better
4.3 Withthecontrolssetsuchthatthebroilingareadoesnot understandtheproductioncapabilitiesofanoverfiredbroileras
exceed800°F(315°C),theamountofenergyandtimerequired it is used to cook a typical food product, helping with
to preheat the broiling area to 700°F (260°C) is determined. specification of the proper size and quantity of equipment. If
FIG. 1Upright Overfired Broiler Construction
F2237−03 (2020)
production information is desired using a food product other 6.14 Watt-Hour Meter, for measuring the electrical energy
than the specified test food, the test method could be adapted consumption of an overfired broiler, shall have a resolution of
and applied. at least 10 Wh and a maximum uncertainty no greater than
1.5% of the measured value for any demand greater than 100
6. Apparatus
W. For any demand less than 100 W, the meter shall have a
6.1 Analytical Balance Scale, for measuring weights up to
resolution of at least 10 Wh and a maximum uncertainty no
20 lb, with a resolution of 0.01 lb, and an uncertainty of 0.01
greater than 10%.
lb.
7. Reagents and Materials
6.2 Barometer, for measuring absolute atmospheric
7.1 Aluminum Sheet Pans,measuring18by26by1in.(457
pressure, to be used for adjustment of measured natural gas
by 660 by 25 mm), for use in packaging chicken breasts.
volume to standard conditions. Shall have a resolution of 0.2
in. Hg and an uncertainty of 0.2 in. Hg.
7.2 Chicken Breasts,shallbenominal5-ozfrozen,boneless,
skinless, butterfly cut, chicken breasts (whole meat, not fabri-
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
cated). When thawed and drained, each chicken breast shall
the lower edge of the hood 6 ft, 6 in. from the floor and with
weigh 4.8 6 0.2 oz.
the capacity to operate at a nominal exhaust ventilation rate of
300 cfm per linear foot of active hood length. This hood shall
7.3 Drip Rack, sized to fit 18 by 26 by 1 in. (457 by 660 by
extend a minimum of 6 in. past both sides and the front of the
25 mm) aluminum sheet pans, for packaging chicken breasts.
cooking appliance and shall not incorporate side curtains or
7.4 FishHooks,size1,foruseinattachingthermocouplesto
partitions.
chicken breasts.
6.4 Convection Drying Oven,withtemperaturecontrolledat
7.5 Plastic Wrap, commercial grade, 18 in. (457 mm) wide,
215 to 220°F (101 to 104°C), used to determine moisture
for use in packaging chicken breasts.
content of both the raw and cooked food product.
7.6 Tongs, commercial grade, metal construction, for han-
6.5 Data Acquisition System, for measuring energy and
dling chicken breasts.
temperatures, capable of multiple-temperature displays updat-
ing at least every 5 s.
8. Sampling and Test Units
6.6 Gas Meter, for measuring the gas consumption of an
8.1 Overfired Broiler—Select a representative production
overfired broiler, shall be a positive displacement type with a
model for performance testing.
resolution of at least 0.01 ft and a maximum uncertainty no
9. Preparation of Apparatus
greaterthan1%ofthemeasuredvalueforanydemandgreater
than 2.2 ft /h. If the meter is used for measuring the gas
9.1 Install the appliance according to the manufacturer’s
consumed by the pilot lights, it shall have a resolution of at
instructions under a canopy exhaust hood. Position the over-
least 0.01 ft and a maximum uncertainty no greater than 2%
fired broiler so that a minimum of 6 in. is maintained between
of the measured value.
the edge of the hood and the vertical plane of the front and
sides of the appliance. In addition, both sides of the overfired
6.7 Pressure Gage, for monitoring natural gas pressure.
broiler shall be a minimum of 3 ft from any side wall, side
Shall have a range of zero to 10 in. water, a resolution of 0.5
partition, or other operating appliance. The exhaust ventilation
in. water, and a maximum uncertainty of 1% of the measured
rate shall be 300 cfm per linear foot of active hood length.The
value.
associated heating or cooling system shall be capable of
6.8 Steel Disks, composed of structural-grade carbon steel
maintaining an ambient temperature of 75 6 5°F within the
in accordance with Specification A36/A36M, free of rust or
testing environment when the exhaust ventilation system is
corrosion, 5-in. (127 mm) diameter, and ⁄4-in. (6.3-mm) thick.
operating.
The disks shall be flat to within 0.010 in. (0.25 mm) over the
NOTE 2—The ambient temperature requirements are designed to simu-
diameter.
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
guideline for the temperature requirements during testing. If a facility is
6.9 Stop Watch, with a 1-s resolution.
not able to maintain the required temperatures, then it is reasonable to
6.10 Strain Gage Welder,capableofweldingthermocouples expectthattheapplicationoftheproceduremaydeviatefromthespecified
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
to steel.
on the Results Reporting Sheets.
6.11 Temperature Sensor, for measuring natural gas tem-
9.2 Connect the overfired broiler to a calibrated energy test
perature in the range of 50 to 100°F (10 to 38°C) with an
meter. For gas installations, install a pressure regulator down-
uncertainty of 61°F (0.56°C).
stream from the meter to maintain a constant pressure of gas
6.12 Thermocouple(s),fiberglassinsulated,24gage,TypeK
for all tests. Install instrumentation to record both the pressure
thermocouple wire, peened flat at the exposed ends and spot
andtemperatureofthegassuppliedtotheoverfiredbroilerand
weldedtothecenterofthesteeldisksurfaceswithastraingage
the barometric pressure during each test so that the measured
welder.
gas flow can be corrected to standard conditions. For electric
6.13 Thermocouple(s),fiberglassinsulated,24gage,TypeK installations,avoltageregulatormayberequiredduringtestsif
thermocouplewire,weldedandcalibrated,foruseindetermin- the voltage supply is not within 62.5% of the manufacturer’s
ing the temperature of the chicken breasts. nameplate voltage.
F2237−03 (2020)
9.3 For an electric overfired broiler, confirm (while the 10.2.2 For electric overfired broilers, monitor the energy
overfired broiler elements are energized) that the supply consumption for 15 min with the controls set to achieve
voltage is within 62.5% of the operating voltage specified by maximum input.
the manufacturer. Record the test voltage for each test. 10.2.3 Calculate and record the overfired broiler’s energy
NOTE 3—It is the intent of the test procedure herein to evaluate the input rate and compare the result to the rated nameplate input.
performance of an overfired broiler at its rated gas pressure or electric
Confirm that the measured input rate (Btu/h (kJ/h))
...
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