ASTM F2473-12

Standard Test Method for Performance of Water-Bath Rethermalizers

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the water-bath rethermalizer under test is operating in accordance with its nameplate rating.
The water-bath rethermalizer temperature calibration is used to ensure that the water-bath rethermalizer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).
Preheat energy and time can be useful to food service operators to manage energy demands, and to estimate the amount of time required for preheating a water-bath rethermalizer.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-rethermalizing periods.
Production capacity is used by food service operators to choose a water-bath rethermalizer that matches their particular food output requirements.
Retherm-energy efficiency is a precise indicator of the water bath rethermalizer’s energy performance under full-load condition. This information enables the operator to consider energy performance when selecting a water-bath rethermalizer.
SCOPE
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units.
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy consumption, time, and rate (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6),
1.3.5 Retherm energy rate (10.8),
1.3.6 Production capacity (10.8), and
1.3.7 Retherm-energy efficiency (10.8).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath rethermalizer.
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: 30-Apr-2012
• ICS: 91.040.20 - Buildings for commerce and industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F2473-05 - Standard Test Method for Performance of Water-Bath Rethermalizers
• Effective Date: 01-May-2012
• 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: 01-May-2012
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-May-2012
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-May-2012

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
Designation: F2473 − 12 An American National Standard
Standard Test Method for
1
Performance of Water-Bath Rethermalizers
This standard is issued under the fixed designation F2473; 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 Factor, and Relative Density of Gaseous Fuels
3
2.2 ANSI Standard:
1.1 This test method covers the energy consumption and
ANSI Z83.11Gas Food Service Equipment
rethermalizing performance of floor-model and countertop
4
water-bath rethermalizers. The food service operator can use
2.3 ASHRAE Documents:
this evaluation to select a water-bath rethermalizer and under-
ASHRAE Handbook of FundamentalsChapter 6, Table
stand its energy consumption and production capacity.
2—Thermodynamic; Chapter 6, Table
2—Thermodynamic Properties of Water at Saturation
1.2 This test method is applicable to floor and countertop
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
model gas and electric units.
of Experimental Data
1.3 The water-bath rethermalizer can be evaluated with
5
2.4 NSF Standards:
respect to the following (where applicable):
NSFListing-Food Equipment and Related, Components and
1.3.1 Energy input rate (10.2),
Material
1.3.2 Preheat energy consumption, time, and rate (10.4),
NSF/ANSI 4Commercial Cooking, Rethermalization and
1.3.3 Idle energy rate (10.5),
Powered Hot Food Holding and Transport Equipment
1.3.4 Pilot energy rate (10.6),
1.3.5 Retherm energy rate (10.8),
3. Terminology
1.3.6 Production capacity (10.8), and
1.3.7 Retherm-energy efficiency (10.8).
3.1 Definitions:
3.1.1 auto-fill, n—waterheightsensordevicethatactivatesa
1.4 This test method is not intended to answer all perfor-
fresh water fill solenoid when the water level in the rethermal-
mance criteria in the evaluation and selection of a water-bath
izer drops below a predetermined height.
rethermalizer.
3.1.2 energy input rate, n—peak rate at which a water-bath
1.5 Thevaluesstatedininch-poundunitsaretoberegarded
rethermalizer consumes energy (Btu/h (kJ/h) or kW).
as the standard. The values given in parentheses are for
information only. 3.1.3 idle energy rate, n—average rate of energy consumed
(Btu/h or kW) by the rethermalizer while holding or maintain-
1.6 This standard does not purport to address all of the
ing the water vat at the thermostat(s) set point.
safety concerns, if any, associated with its use. It is the
3.1.4 over-flow drain, n—drain for eliminating the excess
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica- foam and starch created during the rethermalizing process.
bility of regulatory limitations prior to use.
3.1.5 pilot energy rate, n—average rate of energy consump-
tion (Btu/h (kJ/h)) by a water-bath rethermalizer’s continuous
2. Referenced Documents
pilot (if applicable).
2
2.1 ASTM Standards:
3.1.6 preheat energy, n—amount of energy consumed (Btu
D3588Practice for Calculating Heat Value, Compressibility
or kWh) by the rethermalizer while heating the water vat from
ambient room temperature to the calibrated thermostat(s) set
point.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
3
CurrenteditionapprovedMay1,2012.PublishedJuly2012.Originallyapproved Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
in 2005. Last previous edition approved in 2005 as F2473–05. DOI: 10.1520/ 4th Floor, New York, NY 10036.
4
F2473-12. Available from American Society of Heating, Refrigerating, and Air-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM 30329.
5
Standards volume information, refer to the standard’s Document Summary page on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
the ASTM website. Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2473 − 12
3.1.7 preheat rate, n—average rate (°F/min) at which the efficiency, retherm energy rate, and production capacity are
water vat temperature is heated from ambient temperature to determined from these tests.
the rethermalizer’s calibrated thermostat(s) set point.
5. Significance and Use
3.1.8 preheattime,n—timerequiredforthewatervattoheat
5.1 The energy input rate test is used to
...

This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
An American National Standard
Designation:F2473–05 Designation:F2473–12
Standard Test Method for
1
Performance of Water-Bath Rethermalizers
This standard is issued under the fixed designation F2473; 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
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath
rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy
consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units.
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy consumption, time, and rate (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6),
1.3.5 Retherm energy rate (10.8),
1.3.6 Production capacity (10.8), and
1.3.7 Retherm-energy efficiency (10.8).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath
rethermalizer.
1.5 Thevaluesstatedininch-poundunitsaretoberegardedasthestandard.Thevaluesgiveninparenthesesareforinformation
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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
3
2.2 ANSI Standard:
ANSI Z83.11 Gas Food Service Equipment
4
2.3 ASHRAE Documents:
ASHRAE Handbook of Fundamentals Chapter 6, Table 2—Thermodynamic; Chapter 6, Table 2—Thermodynamic Properties
of Water at Saturation
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
5
2.4 NSF Standards:
NSF Listing-Food Equipment and Related, Components and Material
NSF/ANSI 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
3. Terminology
3.1 Definitions:
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved March 1, 2005. Published March 2005. DOI: 10.1520/F2473-05.
CurrenteditionapprovedMay1,2012.PublishedJuly2012.Originallyapprovedin2005.Lastpreviouseditionapprovedin2005asF2473–05.DOI:10.1520/F2473-12.
2
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,[e-mail] Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
5
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
F2473–12
3.1.1 auto-fill, n—water height sensor device that activates a fresh water fill solenoid when the water level in the rethermalizer
drops below a predetermined height.
3.1.2 energy input rate, n—peak rate at which a water-bath rethermalizer consumes energy (Btu/h (kJ/h) or kW).
3.1.3 idle energy rate, n—average rate of energy consumed (Btu/h or kW) by the rethermalizer while holding or maintaining
the water vat at the thermostat(s) set point.
3.1.4 over-flow drain, n—drain for eliminating the excess foam and starch created during the rethermalizing process.
3.1.5 pilot energy rate, n—average rate of energy consumption (Btu/h (kJ/h)) by a water-bath rethermalizer’s continuous pilot
(if applicable).
3.1.6 preheat energy, n—amount of energy consumed (Btu or kWh) by the rethermalizer while heating the water vat from
ambient room temperature to the calibrated thermostat(s) set point.
3.1.7 preheat rate, n—average rate (°F/min)
...