ASTM F1784-97(2003)e1

Standard Test Method for Performance of a Pasta Cooker

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the pasta cooker under test is operating in accordance with its nameplate rating.
Water-boil efficiency is a quick indicator of pasta cooker energy efficiency performance under boiling conditions. This information enables the food service operator to consider energy efficiency performance when selecting a pasta cooker.
The pasta cooker temperature calibration is used to ensure that the pasta cooker 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 pasta cooker.
Idle/simmer energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Production capacity is used by food service operators to choose a pasta cooker that matches their particular food output requirements.
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-Sep-2003
• 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

• Replaces: ASTM F1784-97(2003) - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 10-Sep-2003
• Replaced By: ASTM F1784-97(2008) - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 01-Oct-2008
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• 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-Sep-2003
• 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-Sep-2003
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Sep-2003

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
An American National Standard
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Designation: F 1784 – 97 (Reapproved 2003)
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.
e NOTE—Sections 2.3 and 9.5 were editorially corrected in February 2005.
1. Scope 2. Referenced Documents
1.1 This test method covers the energy consumption and 2.1 ASHRAE Documents:
cooking performance of floor-model and countertop pasta 1989 ASHRAE Handbook of Fundamentals, Chapter 6,
cookers. The food service operator can use this evaluation to Table 2—Thermodynamic, Chapter 6, Table
select a pasta cooker and understand its energy consumption 2—Thermodynamic Properties of Water at Saturation
and production capacity. ASHRAE Guideline 2—1986 (RA90), Engineering Analy-
1.2 This test method is applicable to floor and countertop sis of Experimental Data, American Society of Heating,
model gas and electric units with 1000 to 4000-in. cooking Refrigeration, and Air Conditioning Engineers, Inc.
capacity. Cooking capacity is a measurement of available 2.2 AOAC Documents:
cooking volume. The depth of the cooking capacity is mea- AOAC 984.25 Moisture (Loss of Mass on Drying) in
sured from the heating elements or heat transfer surface, or Frozen French Fried Potatoes
both, to the water fill line. The width is measured from the AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
inside edge of the cooking vat across to the other inside edge tion Method
ofthecookingvat.Thelengthismeasuredfromthefrontinside 2.3 ANSI Standard:
edge of the cooking vat to the rear inside edge of the cooking ANSI Z83.11 American National Standard for Gas Food
vat. Service Equipment
1.3 The pasta cooker can be evaluated with respect to the
3. Terminology
following (where applicable):
3.1 Definitions:
1.3.1 Energy input rate (11.2),
3.1.1 auto-fill, n—awaterheightsensordevisethatactivates
1.3.2 Water-boil efficiency (11.3),
1.3.3 Preheat energy consumption, time, and rate (11.4), a fresh water fill solenoid if the water level in the cooking
vessel drops below predetermined height.
1.3.4 Idle/simmer (11.5),
1.3.5 Pilot energy rate (11.6), and 3.1.2 overflow drain, n—a drain for eliminating the excess
foam and starch created during the cooking process.
1.3.6 Pasta cooking preparation (11.7).
1.4 This test method is not intended to answer all perfor- 3.1.3 pasta cooker, n—an appliance, including a cooking
vessel, in which water is placed to such a depth that the
mancecriteriaintheevaluationandselectionofapastacooker.
1.5 The values stated in inch-pound units are to be regarded cooking food is essentially supported by displacement of the
water rather than by the bottom of the vessel. Heat is delivered
as the standard. The values given in parentheses are for
information only. to the water by means of an immersed electric element or band
wrapped vessel (electric pasta cooker), or by heat transfer from
1.6 This test method does not purport to address all of the
safety concerns, if any, associated with its use. It is the gas burners through either the walls of the pasta cooker or
through tubes passing through the water (gas pasta cooker).
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use. 2
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329.
1 3
This test method is under the jurisdiction of ASTM Committee F26 on Food OfficialMethodsofAnalysisoftheAssociationofOfficialAnalyticalChemists.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
Productivity and Energy Protocol. Arlington, VA 22209.
Current edition approved Sept. 10, 2003. Published September 2003. Originally Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
approved in 1997. Last previous edition approved in 1997 as F 1784 – 97. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F 1784 – 97 (2003)
3.1.4 test method, n—a definitive procedure for the identi- temperature at a location chosen to represent the average
fication, measurement, and evaluation of one or more qualities, temperature of the water while the pasta cooker is maintaining
characteristics, or properties of a material, product, system, or the idle condition.
service that produces a test result. 4.5 Preheat energy, time, and rate are determined while the
pasta cooker is operated with the thermostat(s) are set to
3.2 Definitions of Terms Specific to This Standard:
specified temperature. The idle/simmer/energy are determined
3.2.1 cold water bath, n—a container filled with 60 to 80°F
while the pasta cooker operated with the thermostat(s) are set
(15.6 to 26.7°C) water, that is used to cool the cooked pasta to
tospecifiedidletemperature.Therateofpilotenergyconsump-
stop the cooking process. The water bath needs enough water
tion also is determined when applicable to the pasta cooker
capacity to be able to completely cover the cooked pasta when
under test.
a pasta basket is submerged into the cold water bath.
4.6 Energy consumption and time are monitored while the
3.2.2 energy input rate, n—peak rate at which a pasta
pasta cooker is used to cook three loads of dry, 0.072 6 0.004
cooker consumes energy (Btu/h or kW).
in. in diameter spaghetti pasta to a condition of 125 6 3%
3.2.3 pilot energy rate, n—average rate of energy consump-
weight gain with the thermostat(s) set at a calibrated cooking
tion (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if
temperature. Production capacity is based on the largest pasta
applicable.
load.
3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at
which a pasta cooker can bring the specified food product to a
5. Significance and Use
specified “cooked” condition.
5.1 The energy input rate test is used to confirm that the
3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which
pasta cooker under test is operating in accordance with its
a pasta cooker brings the specified food product to a specified
nameplate rating.
“cooked” condition. This does not necessarily refer to maxi-
5.2 Water-boil efficiency is a quick indicator of pasta cooker
mum rate.
energy efficiency performance under boiling conditions. This
3.2.6 test, n—a set of three loads of pasta cooked in a
information enables the food service operator to consider
prescribed manner and sequential order.
energy efficiency performance when selecting a pasta cooker.
3.2.7 uncertainty, n—measure of systematic and precision 5.3 The pasta cooker temperature calibration is used to
errors in specified instrumentation or measure of repeatability
ensure that the pasta cooker being tested is operating at the
of a reported test result. specifiedtemperature.Temperaturecalibrationalsocanbeused
3.2.8 water-boil effıciency, n—quantity of energy (latent to evaluate and calibrate the thermostat control dial(s).
5.4 Preheat energy and time can be useful to food service
heat of vaporization) required to boil water from the pasta
cooker, expressed as a percentage of the quantity of energy operators to manage energy demands and to estimate the
amount of time required for preheating a pasta cooker.
input to the pasta cooker during the boil-off period.
5.5 Idle/simmer energy rate and pilot energy rate can be
3.2.9 working capacity—the calculated capacity of the
used to estimate energy consumption during non-cooking
manufacturer’s cooking baskets as determined by a specified
periods.
method of calculation.
5.6 Production capacity is used by food service operators to
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
the pasta cooker installed under a wall-mounted canopy
6. Apparatus
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.
10lb,witharesolutionof0.01lb(0.004kg)andanuncertainty
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.
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F 1784 – 97 (2003)
6.5 Data Acquisition System, for measuring energy and any demand less than 100 W, the meter shall have a resolution
temperatures, capable of multiple temperature displays updat- of at least 10 Wh and a maximum uncertainty no greater than
ing at least every 2 s. 10 %.
6.6 Flowmeter, for measuring total water consumption of
7. Reagents and Materials
the appliance. Shall have a resolution of 0.01 gal and an
uncertainty of 0.01 gal at a flow rate as low as 0.2 gpm.
7.1 Water, having a maximum hardness of three grains per
6.7 Gas Meter, for measuring the gas consumption of a gallon. Distilled water may be used.
pasta cooker, shall be a positive displacement type with a
7.2 Deionized or Distilled Water, Shall be used for the
3 3
resolution of at least 0.01 ft (0.0003 m ) and a maximum water-boilefficiencytest,withaconductivityofnogreaterthan
uncertainty no greater than 1 % of the measured value for any
100 mV.
3 3
demand greater than 2.2 ft (0.06 m )/h. If the meter is used for 7.3 Pasta Noodles, will be a dry-type spaghetti shape. The
measuring the gas consumed by the pilot lights, it shall have a spaghetti shall be manufactured from 100 % durum semolina
resolution of at least 0.01 ft and a maximum uncertainty no wheat. The spaghetti diameter shall be 0.072 6 0.004 in., with
greater than 2 % of the measured value. a specified initial moisture content (10 6 2 %).
6.8 Platform Balance Scale, or appropriate load cells, used
NOTE 1—Bordent Prince line is 100 % durum semolina wheat
tomeasurethelossofwaterfromthepastacookerduringwater
spaghetti-shape pasta and has been shown to be an acceptable product for
boil test. The scale shall have a capacity to accommodate the
testing by PG & E’s Food Service Technology Center.
total weight of the pasta cooker plus 200 lb (90.7 kg) of water,
8. Sampling
and shall have a precision of 0.2 lb (10 g) and an uncertainty
of 0.2 lb when used to measure the loss of water from the pasta
8.1 Pasta Cooker—Select a representative production
cooker.
model for performance testing.
6.9 Pressure Gage, for monitoring gas pressure. Shall have
9. Preparation of Apparatus
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
in. H O (125 kPa), and a maximum uncertainty of 1 % of the
9.1 Measure the pasta cookers vat’s cooking capacity. The
measured value.
pasta cooker’s cooking vat may be shaped in such a way that
6.10 Stopwatch, with a 1-s resolution.
simple measurements do not yield the true cooking capacity. In
6.11 Thermocouple Probe(s), industry standard Type T or
this case fill the pasta cooker with water till the bottom edge of
Type K thermocouples capable of immersion, with a range
the cooking capacity is reached. Then measure the volume of
from 50 to 400°F and an uncertainty of 61°F (60.56°C).
water required to fill the cooking capacity to the top.
6.12 Temperature Sensor, for measuring natural gas tem-
9.2 Install the appliance according to the manufacturer’s
perature in the range from 50 to 100°F with an uncertainty of instructions under a 4-ft (1.2-m) deep canopy exhaust hood
61°F (60.56°C).
mounted against the wall, with the lower edge of the hood 6 ft,
6.13 Pasta Cooker Baskets, supplied by the manufacturer of 6 in. (1.98 m) from the floor. Position the pasta cooker with the
the pasta cooker under testing. A total of three baskets is
front edge of the water in the cooking vat inset 6 in. (152 mm)
required to test each pasta cooker in accordance with these from the front edge of the hood at the manufacturer’s recom-
procedures.
mended working height. The length of the exhaust hood and
6.14 Watt-Hour Meter, for measuring the electrical energy activefilterareashallextendaminimumof6in.(152mm)past
consumption of a pasta cooker, shall have a resolution of at the vertical plane of both sides of the pasta cooker. In addition,
least 10 Wh and a maximum uncertainty no greater than 1.5 % both sides of the pasta cooker shall be a minimum of 3 ft (0.9
of the measured value for any demand greater than 100 W. For m) from any side wall, side partition, or other operating
FIG. 1 Equipment Configuration
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F 1784 – 97 (2003)
appliance. A drip and cold bath station position next to the in. (13 mm) above the heat transfer area or elements, or both,
pasta cooker is recommended. Equipment configuratio
...