ASTM F1605-14(2019)
(Test Method)Standard Test Method for Performance of Double-Sided Griddles
Standard Test Method for Performance of Double-Sided Griddles
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing.
5.2 The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sided griddle that provides a uniformly cooked product.
5.3 The preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the double-sided griddle can be ready for operation.
5.4 The 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 double-sided griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a double-sided griddle.
5.6 Production capacity is used by food service operators to choose a double-sided griddle that matches their food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.
1.2 This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric) contact griddles with separately heated top surfaces.
1.3 The double-sided griddle can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2);
1.3.2 Temperature uniformity across the cooking surface(s) and thermostats accuracy (10.3);
1.3.3 Preheat energy and time (10.4);
1.3.4 Idle energy rate (10.5);
1.3.5 Pilot energy rate, if applicable (10.6);
1.3.6 Cooking energy rate and efficiency (10.7); and
1.3.7 Production capacity and cooking surface temperature recovery time (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 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: F1605 − 14 (Reapproved 2019) An American National Standard
Standard Test Method for
Performance of Double-Sided Griddles
This standard is issued under the fixed designation F1605; 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 covers the energy consumption and 2.1 ASTM Standards:
cooking performance of double-sided griddles. The food ser- D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
vice operator can use this evaluation to select a double-sided
griddle and understand its energy efficiency and productivity. F1919Specification for Griddles, Single-Sided and Double-
Sided, Gas and Electric
1.2 This test method is applicable to thermostatically
2.2 ANSI Standard:
controlled, double-sided gas and electric (or combination gas
ANSI Z83.11American National Standard for Gas Food
and electric) contact griddles with separately heated top
Service Equipment
surfaces.
2.3 ASHRAE Document:
1.3 The double-sided griddle can be evaluated with respect
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
to the following (where applicable):
of Experimental Data
1.3.1 Energy input rate (10.2);
3. Terminology
1.3.2 Temperature uniformity across the cooking surface(s)
and thermostats accuracy (10.3);
3.1 Definitions:
1.3.3 Preheat energy and time (10.4);
3.1.1 cook time, n—the time required to cook frozen
1.3.4 Idle energy rate (10.5);
hamburgers, as specified in 7.4,toa35 6 2% weight loss
1.3.5 Pilot energy rate, if applicable (10.6);
during a cooking energy efficiency test.
1.3.6 Cooking energy rate and efficiency (10.7); and
3.1.2 cooking energy, n—energy consumed by the double-
1.3.7 Production capacity and cooking surface temperature
sided griddle as it is used to cook hamburger patties under
recovery time (10.7).
heavy- and light-load conditions.
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1.3 cooking energy effıciency, n—a quantity of energy
as standard. The values given in parentheses are mathematical
imparted to the hamburgers, expressed as a percentage of
conversions to SI units that are provided for information only
energy consumed by the double-sided griddle during the
and are not considered standard.
cooking event.
1.5 This standard does not purport to address all of the
3.1.4 cooking energy rate, n—the average rate of energy
safety concerns, if any, associated with its use. It is the
consumption (Btu/h (kJ/h) or kW) during the cooking energy
responsibility of the user of this standard to establish appro-
efficiency tests. It refers to all loading scenarios (heavy and
priate safety, health, and environmental practices and deter-
light).
mine the applicability of regulatory limitations prior to use.
3.1.5 cookingzone,n—theheatedareadefinedbytheinside
1.6 This international standard was developed in accor-
perimeter ( ⁄8-in. for the outside edge) of the upper cooking
dance with internationally recognized principles on standard-
surface when in the lowered position.
ization established in the Decision on Principles for the
3.1.6 double-sidedgriddle,n—adeviceforcookingfoodby
Development of International Standards, Guides and Recom-
direct contact with two actively heated surfaces.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
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
Standards volume information, refer to the standard’s Document Summary page on
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036, http://www.ansi.org.
Current edition approved May 1, 2019. Published June 2019. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1995. Last previous edition approved in 2014 as F1605–14. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1605-14R19. 30329,http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1605 − 14 (2019)
3.1.7 energy input rate, n—the peak rate at which a double- done condition with the thermostats set to a calibrated 350°F
sided griddle consumes energy (Btu/h (kJ/h) or kW). (177°C). Cooking energy efficiency, cooking energy rate,
production capacity, and bottom surface recovery time are
3.1.8 idle energy rate, n—the average rate of energy con-
determined for heavy and light-load test conditions.
sumed(Btu/h(kJ/h)orkW)bythedouble-sidedgriddlewhile“
holding” or “idling” the cooking surface at the thermostat set
5. Significance and Use
point.
5.1 The energy input rate test is used to confirm that the
3.1.9 pilot energy rate, n—the average rate of energy
double-sided griddle is operating properly prior to further
consumption (Btu/h (kJ/h)) by a double-sided griddle’s con-
testing.
tinuous pilot (if applicable).
5.2 The temperature uniformity of the bottom cooking
3.1.10 preheat energy, n—the amount of energy consumed
surface may be used by food service operators to select a
by the double-sided griddle while preheating the cooking
double-sidedgriddlethatprovidesauniformlycookedproduct.
surface from ambient room temperature to 340°F (171°C).
5.3 The preheat energy and time can be useful to food
3.1.11 preheat rate, n—the average rate (°F/min (°C/min))
service operators to manage power demands and to know how
at which the cooking surface temperature of the double-sided
rapidly the double-sided griddle can be ready for operation.
griddle is heated from ambient temperature to 340°F (171°C).
5.4 Theidleenergyrateandpilotenergyratecanbeusedto
3.1.12 preheat time, n—the time required for the cooking
estimate energy consumption during non-cooking periods.
surface to preheat from ambient room temperature to 340°F
(171°C).
5.5 Cooking energy efficiency is a precise indicator of
double-sided griddle energy performance under various load-
3.1.13 production capacity, n—the maximum rate (lb/h
ing conditions. This information enables the food service
(kg/h)) at which the double-sided griddle can bring the
operator to consider energy performance when selecting a
specified food product to a specified “cooked” condition.
double-sided griddle.
3.1.14 production rate, n—the average rate (lb/h (kg/h)) at
5.6 Production capacity is used by food service operators to
which the double-sided griddle brings the specified food
choose a double-sided griddle that matches their food output
product to a specified “cooked” condition. It does not neces-
sarily refer to the maximum rate. The production rate varies requirements.
with the amount of food being cooked.
6. Apparatus
3.1.15 recovery time, n—the average time from the removal
6.1 Analytical Balance Scale, for measuring weights up to
of the last hamburger patty of a load until all sections of the
10 lb (4.5 kg), with a resolution of 0.01 lb (0.004 kg) and an
cooking surfaces are back up to within 10°F (5.56°C) of set
uncertainty of 0.01 lb (0.004 kg).
temperature and are ready to be reloaded.
6.2 Barometer, for measuring absolute atmospheric
3.1.16 uncertainty, n—the measure of systematic and preci-
pressure, for adjustment of the measured gas volume to
sion errors in specified instrumentation or the measure of
standard conditions. It shall have a resolution of 0.2 in. Hg
repeatability of a reported test result.
(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
4. Summary of Test Method
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
4.1 Thedouble-sidedgriddleisconnectedtotheappropriate
fromthefloorandwiththecapacitytooperateatanominalnet
meteredenergysource,andtheenergyinputrateisdetermined
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
to confirm that it is operating within 5% of the nameplate
linear metre) of active hood length. This hood shall extend a
energy input rate.
minimumof6in.(152mm)pastbothsidesandthefrontofthe
4.2 Thebottomcookingsurfaceismonitoreddirectlyabove
cooking appliance and shall not incorporate side curtains or
the thermostat sensing points and at additional predetermined
partitions. Makeup air shall be delivered through face registers
locations while the double-sided griddle is idled at a calibrated
or from the space, or both.
350°F (177°C). The temperature uniformity of the bottom
6.4 Convection Drying Oven, electric or indirect gas-fired
cooking surface is determined.
convectionovenwithadjustablefanspeedandthetemperature
4.3 The amount of energy and time required to preheat the
controlled at 220 6 5°F (104 6 2.5°C), used to determine the
double-sided griddle to 340°F (171°C) is determined with the
moisture content of both the raw and cooked food product.
upper platens in the raised and lowered positions.
6.5 Data Acquisition System, for measuring energy and
4.4 The idle energy rate is determined with the thermostats
temperatures, capable of multiple temperature displays and
set to a calibrated 350°F (177°C) for both raised and lowered
updating at least every 2 s.
upper platen positions.
6.6 Gas Meter, for measuring the gas consumption of a
4.5 When applicable, the pilot energy rate is determined for
double-sidedgriddle,beingapositivedisplacementtypewitha
gas double-sided griddles. 3 3
resolution of at least 0.01 ft (0.0003 m ) and a maximum
4.6 The double-sided griddle is used to cook frozen, ⁄4-lb uncertainty no greater than 1% of the measured value for any
3 3
(0.11-kg) 20% fat, pure beef hamburger patties to a medium- demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
F1605 − 14 (2019)
for measuring the gas consumed by the pilot lights, it shall 7.4.2 Measure 2 % of the patties from a container for
3 3
have a resolution of at least 0.01 ft (0.0003 m ) and a thickness, each is measured at three points around the patty
maximum uncertainty no greater than 2% of the measured (120° from each other). Use this average in setting the gap
value. between platens (9.7).
7.4.3 Gravimetric moisture analysis shall be performed as
6.7 Pressure Gage, for monitoring gas pressure, having a
follows: to determine moisture content, placea1lb sample of
range of 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in.
thetestfoodonadry,aluminumsheetpanandplacethepanin
H O (125 Pa), and maximum uncertainty of 1% of the
a convection drying oven at a temperature of 220 6 5°F for a
measured value.
periodof24h.Weighthesamplebeforeitisplacedintheoven
6.8 Strain Gage Welder, capable of welding thermocouples
and after it is removed and determine the percent moisture
to steel.
content based on the percent weight loss of the sample. The
6.9 Stop Watch, with a 1-s resolution.
samplemustbethoroughlychopped( ⁄8in.orsmallersquares)
andspreadevenlyoverthesurfaceofthesheetpaninorderfor
6.10 Temperature Sensor, for measuring gas temperature in
all of the moisture to evaporate during drying and it is
the range of 50 to 100°F (10 to 38°C) with an uncertainty of
permissible to spread the sample on top of baking paper in
61°F (0.56°C).
order to protect the sheet pan and simplify cleanup.
6.11 Thermocouple(s), insulated to withstand 500°F, 24
NOTE 1—It is important to confirm by laboratory tests that the
gage, Type K thermocouple wire, peened flat at the exposed
hamburger patties are within the above specifications because these
ends and spot welded to surfaces with a strain gage welder.
specifications impact directly on cook time and cooking energy consump-
6.12 ThermocoupleProbe(s),industrystandardTypeTorK tion.
thermocouples capable of immersion with a range of 50° to
7.5 Plastic Wrap, commercial grade, 18-in. (46-cm) wide.
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
6.13 Watt-Hour Meter, for measuring the electrical energy 8. Sampling, Test Units
consumption of a double-sided griddle, having a resolution of
8.1 Double-Sided Griddle—Select a representative produc-
at least 10 Wh and a maximum uncertainty no greater than
tion model for performance testing.
1.0% of the measured value for any demand greater than 100
W. The meter shall have a resolution of at least 1 Wh and a
9. Preparation of Apparatus
maximum uncertainty no greater than 1.0% for any demand
9.1 Install the appliance according to the manufacturer’s
less than 100 W.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
7. Reagents and Materials
mountedagainstthewall,withtheloweredgeofthehood6ft,
6 in. (1.98 m) from the floor. Position the double-sided griddle
7.1 Drip Rack, large enough to hold a full load of ham-
withthefrontedgeofthecookingsurfaceinset6in.(152mm)
burger patties in a single layer (that is, 24 patties for a 24 by
from the front edge of the hood at the manufacturer’s recom-
36-in. (61 by 94-cm) double-sided griddle).
mended working height. The length of the exhaust hood and
7.2 FreezerPaper,waxedcommercialgrade,18-in.(46-cm)
activefilterareashallextendaminimumof6in.(152mm)past
wide.
both sides of the double-sided griddle. In addition, both sides
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
of the appliance shall be a minimum of 3 ft (0.9 m) from any
by 33 by 2.5 cm), for use in packaging frozen hamburger
side wall, side partition, or other operating appliance. The
patties.
exhaust ventilation rate shall be 300 cfm per linear foot (460
L/s per linear metre) of hood length. (For example, a 3-ft
7.4 Hamburger Patties—A sufficient quantity of frozen
(0.9-m) double-sided griddle shall be ventilated, at minimum,
hamburger patties shall be obtained from a meat purveyor to
by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rate
conduct the heavy- and light-load cooking tests. Specifications
of 1200 cfm (1840 L/s). The application of a longer hood is
for the patties shall be four per pound, nominal 20% fat (by
acceptable, provided the ventilation rate is maintained at 300
weight), finished grind, pure beef patties. The prefrozen ⁄4-lb
cfm per linear foot (460 L/s per linear metre) over the entire
(0.11-kg) patties shall
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