ASTM F1484-99
(Test Method)Standard Test Method for Performance of Steam Cookers
Standard Test Method for Performance of Steam Cookers
SCOPE
1.1 This test method covers the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.
1.2 This test method is applicable to the following steam cookers:high-pressure, low-pressure, and pressureless steam cookers (Specification F1217, Types I, II, and III); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam-coil steam generators and those connected directly to an external potable steam source (Specification F1217, Classes A, B, C, and D). The steam cookers will be tested for the following (where applicable):
1.2.1 Maximum energy input rate (10.2).
1.2.2 Boiler preheat energy consumption and duration (10.3).
1.2.3 Boiler idle energy rate (10.4).
1.2.4 Pilot energy rate (10.5).
1.2.5 Ice (simulating frozen vegetable) load cooking energy efficiency (10.7).
1.2.6 Ice (simulating frozen vegetable) load production capacity (10.7).
1.2.7 Whole potato cooking energy efficiency (10.9).
1.2.8 Whole potato production capacity (10.9).
1.2.9 Water consumption (10.7 and 10.9).
1.2.10 Condensate temperature (10.7 and 10.9).
1.3 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.4 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.
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An American National Standard
Designation: F 1484 – 99
Standard Test Methods for
Performance of Steam Cookers
This standard is issued under the fixed designation F 1484; 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.
1. Scope 2. Referenced Documents
1.1 These test methods evaluate the energy consumption 2.1 ASTM Standards:
and cooking performance of steam cookers. The food service A 36/A 36M Specification for Structural Steel
operator can use these evaluations to select a steam cooker and F 1217 Specification for Cooker, Steam
understand its energy consumption. 2.2 ASHRAE Documents:
1.2 These test methods are applicable to the following steam ASHRAE Handbook of Fundamentals, “Thermal and Re-
cookers: high-pressure, low-pressure and pressureless steam lated Properties of Food and Food Materials,” Chapter 30,
cookers (Specification F 1217 Types I, II, and III); convection Table 1, 1989.
and non-convection steam cookers; steam cookers with self- ASHRAE Handbook of Fundamentals, “Thermodynamic
contained gas fired, electric, or steam coil steam generators, Properties of Water at Saturation,” Chapter 6, Table 2,
and those connected directly to an external potable steam 1989.
source (Specification F 1217 Classes A, B, C, and D). The 2.3 Other Document:
steam cookers will be tested for the following (where appli- Development and Application of a Uniform Testing Proce-
cable): dure for Steam Cookers
1.2.1 Maximum energy input rate (see 10.2).
3. Terminology
1.2.2 Boiler preheat energy consumption and duration (see
3.1 Definitions:
10.3).
1.2.3 Boiler idle energy rate (see 10.4). 3.1.1 boiler, n—self-contained electric, gas, or steam coil
powered vessel wherein water is boiled to produce steam for
1.2.4 Pilot energy rate (see 10.5).
1.2.5 Frozen green peas load cooking energy efficiency (see the steam cooker. Also called a steam generator.
3.1.2 boiler idle energy rate, n—rate of energy consumed
10.7).
by the steam cooker while maintaining boiler operating pres-
1.2.6 Frozen green peas load production capacity (see 10.7).
1.2.7 Whole potato cooking energy efficiency (see 10.9). sure or temperature with no cooking taking place.
3.1.3 boiler preheat, n—process of bringing the boiler water
1.2.8 Whole potato production capacity (see 10.9).
1.2.9 Water consumption (see 10.7 and 10.9). from city supply temperature to operating temperature (pres-
sure).
1.2.10 Condensate temperature (see 10.7 and 10.9).
1.3 The values stated in inch-pound units are to be regarded 3.1.4 boiler preheat duration, n—total time required for
preheat, from preheat initiation at controls to when the steam
as standard. The SI units given in parentheses are for informa-
tion only. cooker is ready to cook.
3.1.5 boiler preheat energy, n—amount of energy consumed
1.4 This standard may involve hazardous materials, opera-
tions, and equipment. It does not address all of the safety by the steam cooker during a preheat.
3.1.6 condensate, n—a mixture of condensed steam and
concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety and cooling water, exiting the steam cooker and directed to the
floor drain.
health practices and determine the applicability of regulatory
limitations prior to use.
Annual Book of ASTM Standards, Vol 01.04.
1 3
This test method is under the jurisdiction of ASTM Committee F-26 on Food Annual Book of ASTM Standards, Vol 15.07.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating and Air Condition-
Productivity and Energy Protocol. ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Current edition approved April 10, 1999. Published July 1999. Originally Publication pending; available from Pacific Gas and Electric Co., 3400 Crow
published as F 1484–93. Last previous edition F 1484–98. Canyon Rd., San Ramon, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1484
3.1.7 cooking energy effıciency, n—quantity of energy im- 4.3 Boiler idle energy rate is determined for the boiler while
parted to the specified food product expressed as a percentage the boiler is maintaining operating pressure or temperature
of energy consumed by the steam cooker during the cooking when no cooking is taking place.
event. 4.4 Pilot energy rate is determined when applicable to a gas
fired steam cooker under test.
3.1.8 cooking energy rate, n—average rate of energy con-
sumption (kBtu/h or kW) during the cooking energy efficiency 4.5 Green peas load cooking energy efficiency is determined
by cooking a capacity number of frozen green peas loads from
test. Refers to any loading scenario in the green peas or potato
load tests. 0 to 180°F (–18 to 82°C).
4.6 Whole potato cooking energy efficiency is determined
3.1.9 electric energy rate, n—refers to rate of electric
energy consumption (kW) by steam cookers whose primary by cooking a capacity number of fresh whole potatoes to a
specified doneness.
fuel source is not electricity (for example, gas). Electric energy
is measured and reported separately from the primary fuel 4.7 Green peas load and whole potato production capacities
(lb /h or lb /h (kg /h or kg /h)) are determined by
energy so that the respective fuel prices can be applied to
pea potato pea potato
estimate energy costs. the respective cooking energy efficiency tests.
4.8 Water consumption (gal/h (L/h)) is monitored during
3.1.10 green peas load, n—12 by 20 by 2 ⁄2 in. (300 by 500
both cooking energy efficiency tests to determine the rate of
by 65 mm) perforated hotel pan filled with 8.0 6 0.2 lb (3.6 6
water usage.
0.1kg) of fresh-frozen, grade A, green peas.
4.9 Condensate temperature is monitored during both cook-
3.1.11 high-pressure steam cooker, n—steam cooker
ing energy efficiency tests.
wherein cooking compartment operates between 10 and 15
psig (Specification F 1217-92 Classification Type III).
5. Significance and Use
3.1.12 low-pressure steam cooker, n—steam cooker
5.1 The maximum energy input rate test is used to confirm
wherein cooking compartment operates between 3 and 9.9 psig
that the steam cooker is operating at the manufacturer’s rated
(Specification F 1217-92 Classification Type II).
input. This test would also indicate any problems with the
3.1.13 maximum energy input rate, n—peak rate at which an
electric power supply, gas service pressure, or steam supply
appliance consumes energy, typically reflected during preheat.
flow or pressure.
3.1.14 pilot energy rate, n—rate of energy consumption
5.2 Preheat energy and duration can be useful to food
(kBtu/h) by a gas steam cooker’s standing pilot (if applicable).
service operators for managing power demands and knowing
3.1.15 potato load, n—one 12 by 20 by 2 ⁄2 in. (300 by 500
how quickly the steam cooker can be ready for operation.
by 65 mm) perforated hotel pan filled with 8.0 6 0.2 lb (3.6 6
5.3 Idle energy rate and pilot energy rate can be used to
0.1 kg) of fresh, whole, US No. 1, size B, red potatoes.
estimate energy consumption.
3.1.16 pressureless steam cooker, n—steam cooker wherein
5.4 Green peas load cooking energy efficiency is an indica-
cooking compartment operates between 0 and 2.9 psig (Speci-
tor of steam cooker energy performance when cooking frozen
fication F 1217-92 Classification Type I).
products under various loading conditions. This allows the
3.1.17 production capacity, n—maximum rate (lb (kg)/h) at
food service operator to consider energy costs when selecting
which steam cooker can bring the specified food product to a
a steam cooker.
specified “cooked” condition.
5.5 Potato cooking energy efficiency is an indicator of steam
3.1.18 production rate, n—rate (lb (kg)/h) at which steam
cooker energy performance when cooking foods which require
cooker brings the specified food product to a specified
long cook times (for example, potatoes, beans, rice, lasagna or
“cooked” condition. Does not necessarily refer to maximum
casserole rethermalization). The test demonstrates the differ-
rate. The production rate varies with the loading scenario and
ence in energy efficiency between pressure and pressureless
the amount of product being cooked.
steam cookers for this type of cooking event. The information
3.1.19 steam cooker, n—cooking appliance wherein heat is
may help a food service operator to evaluate what type of
imparted to food in a closed compartment by direct contact
steamer to select (pressure versus pressureless versus dual
with steam. The compartment can be at or above atmospheric
pressure mode) from an energy performance perspective.
pressure. The steam can be static or circulated.
5.6 Green peas load production capacity and potato produc-
3.1.20 water consumption, n—water consumed by the
tion capacity can be used by food service operators to choose
steam cooker. Includes both water used in the production of
a steam cooker to match their particular food output require-
steam and cooling water (if applicable) for condensing/cooling
ments.
unused steam.
5.7 Water consumption characterization is useful for esti-
mating water and sewerage costs associated with appliance
4. Summary of Test Method
operation.
4.1 The maximum energy input rate is determined to check
5.8 Condensate temperature measurement is useful to verify
whether the steam cooker is operating properly. If the mea-
that the temperature does not exceed regional building code
sured input rate is not within 5 % of the rated input, all further
limits.
testing ceases and the manufacturer is contacted. The manu-
6. Apparatus
facturer may make appropriate changes or adjustments to the
steam cooker.
6.1 Watt-Hour Meter, for measuring the electrical energy
4.2 Boiler preheat energy and time are determined. consumption of a steam cooker, shall have a resolution of at
F 1484
least 10 Wh and a maximum uncertainty no greater than 1.5 % resolution of 0.2°F (0.1°C) and an uncertainty of 0.5°F (0.3
of the measured value for any demand greater than 100 W. For °C), for measuring temperature of frozen green peas, potatoes,
any demand less than 100 W, the meter shall have a resolution calorimeter water, water entering the boiler, and condensate.
of at least 10 Wh and a maximum uncertainty no greater than Calibrated Type T thermocouples (24 GA wire) are a good
10 %. choice.
6.14 Hotel Pans, for frozen green peas and potato loads,
6.2 Gas Meter, for measuring the gas consumption of a
perforated 12 by 20 by 2 ⁄2 in. (300 by 500 by 65 mm) stainless
steam cooker, shall be a positive displacement type with a
3 3
resolution of at least 0.01 ft (0.0003 m ) and a maximum steel weighing 2.8 6 0.2 lb (1.3 6 0.1 kg).
6.15 Water-Bath Calorimeter, for temperature determina-
uncertainty no greater than 1 % of the measured value for any
3 3
demand greater than 2.2 ft /h (0.06 m /h). If the meter is used tion of the green peas load. The calorimeter is comprised of
five components and are shown in Fig. 1: inner container—
for measuring the gas consumed by the pilot lights, it shall
3 3
have a resolution of at least 0.01 ft (0.0003 m ) and have a cylindrical, 0.087-in. (2.2-mm) thick walled, plastic drum
(PG&E found that a 15-gal container is adequate for most
maximum uncertainty no greater than 2 % of the measured
value. applications); drum insulation—R-25 fiberglass insulation;
drum lid—plastic lid double reinforced with 2-in. (50 mm)
6.3 Steam Flow Meter, for measuring the flow of steam to a
thick polystyrene board; stirrer—3-ft long, ⁄4-in. diameter,
steam cooker that uses either a direct external potable steam
steel rod with propeller welded to one end; thermocouple
source or a steam coil steam generator. Shall have a resolution
3 3 1
tree— ⁄4-in. diameter pipe with five temperature sensors at-
of 0.01 ft (0.0003 m ) and a maximum uncertainty of 1 % of
tached laterally equidistant from one another. The sensors must
the measured value.
be adjusted so that they are fully submerged for each loading
6.4 Pressure Gage, for measuring pressure of steam to a
scenario. A convenient way to construct the water-bath calo-
steam cooker that uses either a direct external potable steam
rimeter is to place the inner container on a 2-in. (50 mm) thick
source or a steam coil steam generator. Shall have a resolution
polystyrene board. Wrap the outside of the drum with 1 ft thick
of 0.5 psig (3.4 kPa) and a maximum uncertainty of 1 % of the
R-25 fiberglass insulation so no drum wall is exposed. Cover
measured value.
the fiberglass insulation with plastic liner to waterproof the
6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
interior. Construct the thermocouple tree by affixing five type T
mounted with the lower edge of the hood 6 ft, 6 in. (2.0 m)
thermocouple probes 3 in. apart along the copper pipe. Fix the
from the floor and with the capacity to operate at a nominal
thermocouple tree vertically along the drum wall as to avoid
exhaust ventilation rate of 150 cfm per linear foot (230 L/s per
contact with the stirrer. Drill a ⁄2-in. hole in the center of the
linear meter) of active hood length. This hood shall extend a
plastic/polystyrene lid. Place the propeller end of the stirrer in
minimum of 6 in. (150 mm) past both sides and the front of the
the drum and close the lid, allowing the opposite end of the
cooking appliance and shall not incorporate side curtains or
stirrer to pass through the center of the lid. The calorimeter can
partitions. Make-up air shall be delivered through face registers
be placed on castors for ease in mobility, and the content can
or from the space, or both.
be stirred manually or with the aid of a portable, hand-held drill
6.6 Pressure Gage, for monitoring boiler pressure. The gage
during a test.
shall have a resolution of 0.5 psig (3.4 kPa) and a maximum
6.16 Hypodermic-Style Thermocouple Probe for measuring
uncertainty of 1 % of the measured value.
potato temperatures. Minimum diameter makes for easier
6.7 Pressure Gage, for monitoring natural gas pressure. The
insertion and faster response. Resolution and uncertainty shall
gage shall have a range of 0 to 15 in. H O (0 to 3.7 kPa), a
be the same as in 6.13.
resolution of 0.5 in. H O (125 Pa), and a maximum uncertainty
6.17 Surface Temperature Thermocouple Probe, for measur-
of 1 % of the measured value.
ing boiler surface temperature. Resolution and uncertainty
6.8 Temperature Sensor, for measuring gas temperature
...
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