ASTM F1275-14(2020)
(Test Method)Standard Test Method for Performance of Griddles
Standard Test Method for Performance of Griddles
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.
5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniform temperature distribution.
5.3 Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle 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 griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.
5.6 Production capacity is used by food service operators to choose a griddle that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.
1.3 The 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 and accuracy of the thermostats (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 (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: F1275 − 14 (Reapproved 2020) An American National Standard
Standard Test Method for
Performance of Griddles
This standard is issued under the fixed designation F1275; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
D3588Practice for Calculating Heat Value, Compressibility
cooking performance of griddles. The food service operator
Factor, and Relative Density of Gaseous Fuels
can use this evaluation to select a griddle and understand its
F1919Specification for Griddles, Single-Sided and Double-
energy efficiency and production capacity.
Sided, Gas and Electric
1.2 This test method is applicable to thermostatically
2.2 ANSI Standard:
controlled, single-source (bottom) gas and electric griddles.
ANSI Z83.11American National Standard for Gas Food
1.3 The griddle can be evaluated with respect to the follow-
Service Equipment
ing (where applicable): 4
2.3 ASHRAE Document:
1.3.1 Energy input rate (10.2),
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.3.2 Temperature uniformity across the cooking surface
of Experimental Data
and accuracy of the thermostats (10.3),
1.3.3 Preheat energy and time (10.4), 3. Terminology
1.3.4 Idle energy rate (10.5),
3.1 Definitions:
1.3.5 Pilot energy rate (10.6),
3.1.1 cook time, n—the time required to cook frozen
1.3.6 Cooking energy rate and efficiency (10.7), and
hamburgers, as specified in 7.1,toa35 6 2% weight loss
1.3.7 Production capacity and cooking surface temperature during a cooking energy efficiency test.
recovery time (10.7).
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or
kWh) by the griddle as it is used to cook hamburgers under
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
heavy- and light-load conditions.
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
3.1.3 cooking energy effıciency, n—the quantity of energy
and are not considered standard.
imparted to the specified food product, expressed as a percent-
age of energy consumed by the griddle during the cooking
1.5 This standard does not purport to address all of the
event.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- 3.1.4 cooking energy rate, n—the average rate of energy
priate safety, health, and environmental practices and deter- consumption (Btu/h (kJ/h) or kW) during the cooking energy
mine the applicability of regulatory limitations prior to use. efficiency tests. It refers to all loading scenarios (heavy and
light).
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.1.5 cooking zone, n—the actively heated area defined of
ization established in the Decision on Principles for the
the griddle plate, from splashguard to splashguard and from
Development of International Standards, Guides and Recom-
splashguard to grease trough.
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.
Current edition approved Aug. 1, 2020. Published August 2020. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1990. Last previous edition approved in 2014 as F1275–14. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1275-14R20. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1275 − 14 (2020)
3.1.6 energy input rate, n—the peak rate (Btu/h (kJ/h) or 4.4 Energy consumption and time are monitored while the
kW) at which an appliance will consume energy, typically griddle is used to cook six loads of frozen, ⁄4-lb (0.11-kg),
reflected during preheating. 20% fat pure beef hamburger patties to a medium-done
condition with the thermostats set at a calibrated 375°F
3.1.7 griddle, n—adeviceforcookingfoodinoiloritsown
(191°C). Cooking energy efficiency, cooking energy rate,
juices by direct contact with a hot surface.
productioncapacity,andsurfacetemperaturerecoverytimeare
3.1.8 idle energy rate, n—the average rate of energy con-
determined for heavy- (whole cooking surface loaded with
sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
product) and light-load (single serving) test conditions.
maintaining the cooking surface at the thermostat set point.
3.1.9 pilot energy rate, n—the average rate of energy
5. Significance and Use
consumption (Btu/h (kJ/h)) by a griddle’s continuous pilot (if
5.1 The energy input rate test is used to confirm that the
applicable).
griddle is operating properly prior to further testing.
3.1.10 preheat energy, n—the amount of energy consumed
5.2 The temperature uniformity of the cooking surface is
(Btu (kJ) or kWh) by the griddle while preheating the cooking
usedbyfoodserviceoperatorstochooseagriddlethatprovides
surface from ambient room temperature to 365°F (185°C).
a uniform temperature distribution.
3.1.11 preheat rate, n—the average rate (°F/min (°C/min))
5.3 Preheat energy and time can be useful to food service
at which the cooking surface temperature is heated from
operators to manage power demands and to know how rapidly
ambient temperature to 365°F (185°C).
the griddle can be ready for operation.
3.1.12 preheat time, n—the time required for the cooking
5.4 Idle energy rate and pilot energy rate can be used to
surface to preheat from ambient room temperature to 365°F
estimate energy consumption during non-cooking periods.
(185°C).
5.5 Cooking energy efficiency is a precise indicator of
3.1.13 production capacity, n—the maximum rate (lb/h
griddle energy performance under various loading conditions.
(kg/h)) at which the griddle can bring the specified food
This information enables the food service operator to consider
product to a specified “cooked” condition.
energy performance when selecting a 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
whichagriddlebringsthespecifiedfoodproducttoaspecified
choose a griddle that matches their food output requirements.
“cooked” condition. It does not necessarily refer to the maxi-
mum rate. The production rate varies with the amount of food
6. Apparatus
being cooked.
6.1 Watt-Hour Meter, for measuring the electrical energy
3.1.15 recovery time, n—the average time from the removal
of the last hamburger patty of a load until all sections of the consumptionofagriddle,havingaresolutionofatleast10Wh
and a maximum uncertainty no greater than 1.0% of the
cooking surface are back up to within 25°F (14°C) of setpoint
temperature and in a ready to cook state. measured value for any demand greater than 100 W. For any
demandlessthan100W,themetershallhavearesolutionofat
3.1.16 test method, n—a definitive procedure for the
least1.5Whandamaximumuncertaintynogreaterthan1.5%.
identification, measurement, and evaluation of one or more
qualities, characteristics, or properties of a material, product,
6.2 Gas Meter, for measuring the gas consumption of a
system, or service that produces a test result. griddle,beingapositivedisplacementtypewitharesolutionof
3 3
at least 0.01 ft (0.0003 m ) and a maximum error no greater
3.1.17 uncertainty, n—the measure of systematic and preci-
than 1% of the measured value for any demand greater than
sion errors in specified instrumentation or the measure of
3 3
2.2ft /h(0.06m /h).Ifthemeterisusedformeasuringthegas
repeatability of a reported test result.
consumed by the pilot lights, it shall have a resolution of at
3 3
least0.01ft (0.0003m )andhaveamaximumerrornogreater
4. Summary of Test Methods
than 2% of the measured value.
4.1 The griddle is connected to the appropriate, metered
6.3 Thermocouple(s),24gauge,TypeKthermocouplewire,
energy source. The measured energy input rate is determined
peened flat at the exposed ends and spot welded to surfaces
andcheckedagainsttheratedinputbeforecontinuingwithany
with a strain gauge welder.
further testing.
6.4 Thermocouple Probe(s), industry standard Type K ther-
4.2 The griddle surface temperature is monitored directly
mocouples capable of immersion with a range from 50 to
abovethethermostatsensingpoints,andthecookingsurfaceis
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
calibrated to 375°F (191°C) based on these points.Additional
points are monitored at predetermined locations while the 6.5 Analytical Balance Scale, for the determination of
griddle is idled at a nominal 375°F.
hamburger patty weight before and after cooking and for the
moisture loss determination test, with a resolution of 0.01 lb
4.3 The preheat energy and time and idle energy rate are
(0.004 kg).
determined while the griddle is operating with the thermostats
set at a calibrated 375°F (191°C). The rate of pilot energy 6.6 Convection Drying Oven, electric or indirect gas-fired
consumptionisalsodeterminedwhenapplicabletothegriddle. convectionovenwithadjustablefanspeedandthetemperature
F1275 − 14 (2020)
controlled at 220 6 5°F (104 6 2.5°C), used to determine the thetestfoodonadry,aluminumsheetpanandplacethepanin
moisture content of both the raw and cooked hamburger. a convection drying oven at a temperature of 220 6 5°F for a
periodof24h.Weighthesamplebeforeitisplacedintheoven
6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
and after it is removed and determine the percent moisture
mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
content based on the percent weight loss of the sample. The
fromthefloorandwiththecapacitytooperateatanominalnet
samplemustbethoroughlychopped( ⁄8in.orsmallersquares)
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
andspreadevenlyoverthesurfaceofthesheetpaninorderfor
linear metre) of active hood length. This hood shall extend a
all of the moisture to evaporate during drying and it is
minimumof6in.(152mm)pastbothsidesandthefrontofthe
permissible to spread the sample on top of baking paper in
cooking appliance and shall not incorporate side curtains or
order to protect the sheet pan and simplify cleanup.
partitions. Makeup air shall be delivered through face registers
or from the space, or both. Air shall not be blown in the
NOTE 1—It is important to confirm by laboratory tests that the
hamburger patties are within the above specifications because these
direction of the griddle from any make up air source or from
specifications impact directly on cook time and energy consumption.
any other appliance (that is, convection oven fan).
7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
6.8 Barometer, for measuring absolute atmospheric
by 33 by 2.5 cm), for use in packaging frozen hamburger
pressure,tobeusedfortheadjustmentofmeasuredgasvolume
patties.
to standard conditions. It shall have a resolution of 0.2 in. Hg
(670 Pa) and an uncertainty of 0.2 in. Hg. 7.3 Freezer Paper—Waxed commercial grade, 18-in. (46-
cm) wide.
6.9 Data Acquisition System, for measuring energy and
temperatures, capable of multiple temperature displays updat- 7.4 Plastic Wrap—Commercial grade, 18-in. (46-cm) wide.
ing at least every 2 s.
7.5 Drip Rack—Measuring 18 by 26 by 1 in. (46 by 66 by
6.10 Pressure Gauge, for monitoring gas pressure, having a 2.5 cm), to hold a load of cooked hamburger patties in a single
range from 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in. layer (that is, 24 patties for a 36 by 24-in. (91 by 61-cm)
H O (125 Pa), and maximum uncertainty of 1% of the griddle).
measured value.
8. Sampling and Test Units
6.11 Stopwatch, with a 1-s resolution.
8.1 Griddle—A representative production model shall be
6.12 Temperature Sensor, for measuring gas temperature in
selected for performance testing.
the range from 50 to 100°F (10 to 38°C), with an uncertainty
of 61°F (0.56°C).
9. Preparation of Apparatus
6.13 Strain Gauge Welder, capable of welding thermo- 9.1 Install the appliance according to the manufacturer’s
couples to steel.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
mountedagainstthewallwiththeloweredgeofthehood78in.
7. Reagents and Materials
(198 cm) from the floor. Position the griddle with the front
edge of the cooking surface inset 6 in. (15 cm) from the front
7.1 Hamburger Patties—A sufficient quantity of frozen
hamburger patties shall be obtained from a meat purveyor to edge of the hood at the manufacturer’s recommended working
height. The length of the exhaust hood and active filter area
conduct the heavy- and light-load cooking tests. Specifications
for the patties shall be four per pound, nominal 20 % fat (by shall extend a minimum of 6 in. (15 cm) past both sides of the
weight), finished grind, pure beef patties. The prefrozen, ⁄4-lb griddle. In addition, both sides of the griddle shall be a
(0.11-kg) patties shall be machine-prepared to produce perfo- minimum of 3 ft (0.9 m) from any side wall, side partition, or
rated 0.475 6 0.025-in. (9.5 6 0.6-mm) thick patties with a other appliance. The exhaust ventilation rate shall be 300 cfm
per linear foot (460 L/s per linear metre) of hood length. (For
minimal diameter of 4.75 in. (114 mm) and a maximum
diameterof5.25in.(133mm).Forthistest,beefpattiesshould example, a 3-ft (0.9-m) griddle shall be ventilated, at
minimum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal
be made through press molding forming anisotropic pucks
without directional grains or intentional air gaps between the air flow rate of 1200 cfm (1840 L/s). The application of a
longer hood is acceptable, provided that the ventilation rate is
grinds that may exhibit different cooking properties.
7.1.1 Visually inspe
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