ASTM F1484-99

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.

General Information

• Status: Historical
• Publication Date: 09-Apr-1999
• 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

• Replaced By: ASTM F1484-04 - Standard Test Method for Performance of Steam Cookers
• Effective Date: 01-Apr-2004
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Apr-1999
• Referred By: ASTM F1217-17(2023) - Standard Specification for Cooker, Steam
• Effective Date: 10-Apr-1999
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Apr-1999
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Apr-1999
• 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-Apr-1999

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
Designation: F 1484 – 99
Standard Test Methods for
1
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:
2
and cooking performance of steam cookers. The food service A 36/A 36M Specification for Structural Steel
3
operator can use these evaluations to select a steam cooker and F 1217 Specification for Cooker, Steam
4
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.
5
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.
2
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.
4
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.
5
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.
1

---------------------- Page: 1 ----------------------
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—ave
...