ASTM F1786-97(2004)e1
(Test Method)Standard Test Method for Performance of Braising Pans
Standard Test Method for Performance of Braising Pans
SIGNIFICANCE AND USE
Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer’rated input so that testing may continue. This test method also may disclose any problems with the electric power supply or gas service pressure. The maximum input rate can be useful to food service operators for managing power demand.
The capacity test determines the maximum volume of food product the pan can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a braising pan, which is appropriately sized for their operation.
Production capacity is used by food service operators to choose a braising pan that matches their food output.
Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.
Use the surface temperature uniformity to select a braising pan suitable for griddling applications.
Use the pilot energy rate to estimate energy consumption for gas-fired braising pans with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.
Note 1-Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F 1047.
1.2 This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:
1.2.1 Maximum energy input rate (10.2)
1.2.2 Capacity (10.3).
1.2.3 Heatup energy efficiency and energy rate (10.4).
1.2.4 Production capacity (10.4).
1.2.5 Simmer energy rate (10.5).
1.2.6 Surface temperature uniformity, optional (10.6).
1.2.7 Pilot energy rate (10.7).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units 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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Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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An American National Standard
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Designation:F1786–97(Reapproved 2004)
Standard Test Method for
Performance of Braising Pans
This standard is issued under the fixed designation F1786; 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 (´) indicates an editorial change since the last revision or reapproval.
´ NOTE—Sections 2.2 and 9.3 were editorially corrected in February 2005.
1. Scope F1275 Test Method for Performance of Griddles
2.2 ANSI Standard:
1.1 This test method evaluates the energy consumption and
ANSI Z83.11 American National Standard for Gas Food
cooking performance of braising pans. The food service
Service Equipment
operator can use this evaluation to select a braising pan and
2.3 ASHRAE Documents:
understand its energy consumption and performance character-
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
istics.
of Experimental Data
NOTE 1—Braisingpansalsoarecommonlyreferredtoastiltingskillets.
ASHRAE Handbook of Fundamentals, “Thermodynamic
This test method uses the term braising pan in accordance with Specifi-
Properties of Water at Saturation,” Chapter 6, Table 2,
cation F1047.
1.2 This test method is applicable to self-contained gas or
electric braising pans. The braising pan can be evaluated with 3. Terminology
respect to the following, where applicable:
3.1 Definitions:
1.2.1 Maximum energy input rate (10.2).
3.1.1 braising pan, n—an appliance wherein heat is im-
1.2.2 Capacity (10.3).
parted to food in a shallow-sided flat-bottomed vessel by
1.2.3 Heatup energy efficiency and energy rate (10.4).
conduction through the heated pan bottom.
1.2.4 Production capacity (10.4).
3.1.2 control electric energy, n—the electric energy, for
1.2.5 Simmer energy rate (10.5).
example, for controls, fans, consumed by braising pans whose
1.2.6 Surface temperature uniformity, optional, (10.6).
primary fuel source is not electricity, that is, gas. Control
1.2.7 Pilot energy rate (10.7).
electric energy is measured and reported separately from
1.3 The values stated in inch-pound units are to be regarded
primary fuel energy so that their respective fuel prices can be
as standard. The SI units given in parentheses are for informa-
applied to estimate energy costs.
tion only.
3.1.3 fill-to-spill capacity, n—the maximum food capacity
1.4 This standard does not purport to address all of the
(gal) of the braising pan as determined by filling to the point of
safety concerns, if any, associated with its use. It is the
overflow.
responsibility of the user of this standard to establish appro-
3.1.4 heatup energy, n—energy consumed by the braising
priate safety and health practices and determine the applica-
panasitisusedtoheatthespecifiedfoodproducttoaspecified
bility of regulatory limitations prior to use.
temperature.
3.1.5 heatup energy effıciency, n—a quantity of energy
2. Referenced Documents
imparted to the specified food product, expressed as a percent-
2.1 ASTM Standards:
age of energy consumed by the braising pan during the heatup
F1047 Specification for Frying and Braising Pans, Tilting
event.
Type
3.1.6 heatup energy rate, n—the average rate of energy
consumption (kBtu/h or kW) during the heatup energy effi-
ciency test.
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
3.1.7 maximum energy input rate, n—the peak rate (kBtu/h
Productivity and Energy Protocol.
or kW) at which a braising pan consumes energy, as measured
Current edition approved April 1, 2004. Published April 2004. Originally
in this test method.
approved in 1997. Last previous edition approved in 1997 as F1786 – 97. DOI:
10.1520/F1786-97R04E01.
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 Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
´1
F1786–97 (2004)
3.1.8 nameplate energy input rate, n—the peak rate (kBtu/h 5.5 Use the surface temperature uniformity to select a
or kW) at which a braising pan consumes energy, as stated by braising pan suitable for griddling applications.
the manufacturer. 5.6 Use the pilot energy rate to estimate energy consump-
3.1.9 nameplate capacity, n—the food capacity (gal) of the tion for gas-fired braising pans with standing pilots during
braising pan, as stated by the manufacturer. non-cooking periods.
3.1.10 pilot energy rate, n—the rate of energy consumption
(kBtu/h) by a gas braising pan’s standing pilot, where appli-
6. Apparatus
cable.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.11 production capacity, n—the highest rate (lb/h) at
25 lb with a resolution of 0.01 lb and an uncertainty of 0.01 lb,
which a braising pan can bring the specified food product to a
for measuring the quantity of water loaded into the pan.
specified temperature.
6.2 Barometer, for measuring absolute atmospheric pres-
3.1.12 simmer energy rate, n—the rate (kBtu/h or kW) at
sure, for adjustment of measured natural gas volume to
which a braising pan consumes energy while maintaining the
standard conditions. Barometer shall have a resolution of 0.2
specified food product at a specified simmer temperature.
in. Hg and an uncertainty of 0.2 in. Hg.
3.1.13 surface temperature uniformity, n—the variation in
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with
cooking surface temperature measured at several points across
the lower edge of the hood 6 ft, 6 in. from the floor and with
the pan bottom.
the capacity to operate at a nominal exhaust ventilation rate of
3.1.14 testing capacity, n—the capacity (gal) at which the
300 cfm/linear ft of active hood length. This hood shall extend
braising pan is operated during the heatup and simmer tests,
a minimum of 6 in. past both sides and the front of the pan
that is, 80 % of fill-to-spill capacity.
body and shall not incorporate side curtains or partitions.
Makeup air shall be delivered through face registers or from
4. Summary of Test Method
the space, or both.
6.4 Gas Meter, for measuring the gas consumption of a
4.1 Connect the braising pan to the appropriate metered
braising pan, shall be a positive displacement type with a
energy source, and determine the energy input rate to confirm
resolution of at least 0.01 ft and a maximum uncertainty no
that it is operating within 5 % of the nameplate energy input
greater than 1 % of the measured value for any demand greater
rate.
than 2.2 ft /h. If the meter is used for measuring the gas
4.2 Fill the braising pan to the point of overflow to deter-
consumedbythepilotlight,itshallhavearesolutionofatleast
mine the fill-to-spill capacity. For subsequent tests, a smaller
0.01 ft and a maximum uncertainty no greater than 2 % of the
volume or testing capacity, is calculated to allow adequate
measured value.
freeboard between the waterline and the lip of the pan.
6.5 Pressure Gage, for monitoring gas pressure. The gage
4.3 Set the braising pan to maximum input and monitor as it
shall have a range from 0 to 15 in. H O, a resolution of 0.5 in.
heatswaterfrom80°Fto160°F,whichyieldstheheatupenergy
H O, and a maximum uncertainty of 1 % of the measured
efficiency, heatup energy rate, and production capacity.
value.
4.4 Adjust the braising pan controls to maintain water at
6.6 Stopwatch, with a 1-s resolution.
165°F for 3 h, yielding the simmer energy rate.
6.7 Strain Gage Welder , capable of welding thermo-
4.5 Monitor the surface temperature of the pan at several
couples to steel.
points to determine temperature uniformity (optional).
6.8 Temperature Sensor, for measuring natural gas tempera-
4.6 When applicable, measure the energy required to main-
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
tain the standing pilot for a gas appliance, and report pilot
6.9 Thermocouples, fiberglass insulated, 24-gage, Type K
energy rate.
thermocouple sire, peened flat at the exposed ends and spot
welded to surfaces with a strain gage welder.
5. Significance and Use
6.10 ThermocoupleProbe,industrystandardTypeTorType
5.1 Use the maximum energy input rate test to confirm that
Kthermocouplescapableofimmersionwitharangefrom50to
the braising pan is operating within 5 % of the manufacturer’s
250°F and an uncertainty of 61°F.
rated input so that testing may continue. This test method also
6.11 Watt-Hour Meter, for measuring the electrical energy
may disclose any problems with the electric power supply or
consumption of a braising pan, having a resolution of at least
gas service pressure. The maximum input rate can be useful to
1 Wh and a maximum uncertainty no greater than 1.5 % of the
food service operators for managing power demand.
measured value for any demand greater than 100 W. For any
5.2 The capacity test determines the maximum volume of
demand less than 100W, the meter shall have a resolution of at
food product the pan can hold and the amount of food product
least 1 Wh and a maximum uncertainty no greater than 10 %.
that will be used in subsequent tests. Food service operators
can use the results of this test method to select a braising pan,
which is appropriately sized for their operation.
5.3 Production capacity is used by food service operators to
The sole source of supply of the apparatus known to the committee at this time
is Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728
choose a braising pan that matches their food output.
Maplelawn Rd., Troy, MI 48084. If you are aware of alternative suppliers, please
5.4 Heatup energy efficiency and simmer energy rate allow
provide this information toASTM International Headquarters. Your comments will
the operator to consider energy performance when selecting a
receive careful consideration at a meeting of the responsible technical committee ,
braising pan. which you may attend.
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F1786–97 (2004)
7. Reagents and Materials If necessary, identify these control positions with a mark so
that the tester may quickly adjust the pan between heatup and
7.1 Water, from municipal water supply or other potable
simmer tests.
source.
10. Procedures
8. Sampling
10.1 General:
8.1 BraisingPan—Selectarepresentativeproductionmodel
10.1.1 If the braising pan is equipped with a lid, all tests
for performance testing.
shall be conducted with the lid removed or fully raised.
10.1.2 Optionally, all tests may be repeated with the lid
9. Preparation of Apparatus
closedandthebraisingpanreevaluatedasaseparateappliance.
9.1 Install the appliance in accordance with the manufactur-
NOTE 3—PG & E found that the simmer energy rate is reduced by as
er’s instructions under a 4-ft deep canopy exhaust hood
much as 50 % when the braising pan is evaluated with the lid down.
mounted against the wall, with the lower edge of the hood 6 ft,
6 in. from the floor. Position the braising pan with the front 10.1.3 Forgasbraisingpans,thefollowingshallbeobtained
edgeofthepanbodyinset6in.fromthefrontedgeofthehood
and recorded for each test run: higher heating value; standard
at the manufacturer’s recommended working height. The gas pressure and temperature used to correct measured gas
length of the exhaust hood and active filter area shall extend a
volume to standard conditions; measured gas temperature;
minimum of 6 in. past both sides of the pan body. In addition, measured gas pressure; barometric pressure; ambient tempera-
bothsidesoftheapplianceshallbeaminimumof3ftfromany
ture; and, energy input rate during or immediately prior to test.
side wall, side partition, or other operating appliance. The
NOTE 4—The preferred method for determining the heating value of
exhaust ventilation rate shall be 300 cfm/linear ft of hood
gas supplied to the braising pan under test is by using a calorimeter or gas
length. The application of a longer hood is acceptable, pro-
chromatograph in accordance with accepted laboratory procedures. It is
vided the ventilation rate is maintained at 300 cfm/linear ft
recommended that all testing be performed with gas with a heating value
between 1000 and 1075 Btu/ft .
over the entire length of the active hood. The associated
heating or cooling system shall be capable of maintaining an
10.1.4 For gas braising pans, control electric energy con-
ambient temperature of 75 6 5°F within the testing environ-
sumption also shall be measured and added to gas energy for
ment when the exhaust ventilation system is operating.
all tests, with the exception of the maximum energy input rate
9.2 Connect the braising pan to a calibrated energy test
test (see 10.2).
meter. For gas installations, install a pressure regulator down-
NOTE 5—If it is clear that the control electric energy consumption rate
stream from the meter to maintain a constant pressure of gas
is constant during a test, an instantaneous power measurement can be
for all tests. Install instrumentation to record both the pressure
made when convenient during the test, rather than continuous monitoring
and temperature of the gas supplied to the braising pan and the
of accumulated energy consumption. Energy can be estimated later, based
barometric pressure during each test so that the measured gas
on the power measurement and the duration of the test.
flow can be corrected to standard conditions. For electric
10.1.5 For electric braising pans, the following shall be
installations,avoltageregulatormayberequiredduringtestsif
obtained and recorded for each run of every test; voltage while
the voltage supply is not within 62.5 % of the manufacturer’s
elements are energized; measured peak input rate during or
nameplate voltage.
immediately prior to test; and, ambient temperature.
9.3 For a gas braising pan, during maximum energy input,
10.1.6 Foreachrunofeverytest,confirmthatthepeakinput
adjust the gas supply pressure downstream from the appli-
rate is within 65 % of rated nameplate input or power.
ance’s pressure regulator to within 62.5 % of the operating
Terminatetestingandcontactthemanufacturerifthedifference
manifold pressure specified by the manufacturer. Make adjust-
is greater than 5 %. The manufacturer may make appropriate
ments to the appliance following the manufacturer’s recom-
changes or adjustments to the braising pan.
mendations for optimizing combustion. Proper combustion
10.2 Maximum Ene
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