ASTM F1275-99
(Test Method)Standard Test Method for Performance of Griddles
Standard Test Method for Performance of Griddles
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.
1.3 The griddle can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
1.3.5 Pilot energy rate (10.6),
1.3.6 Cooking energy rate and efficiency (10.7), and
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.5 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
Relations
Standards Content (Sample)
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
An American National Standard
Designation: F 1275 – 99
Standard Test Method for
Performance of Griddles
This standard is issued under the fixed designation F 1275; 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.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope 2.3 AOAC Documents:
AOAC Official Action 950.46B Air Drying to Determine
1.1 This test method evaluates the energy consumption and
Moisture Content of Meat and Meat Products
cooking performance of griddles. The food service operator
AOAC Official Action 960.39 Fat (Crude) or Ether Extract
can use this evaluation to select a griddle and understand its
in Meat
energy efficiency and production capacity.
2.4 ASHRAE Document:
1.2 This test method is applicable to thermostatically con-
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
trolled, single-source (bottom) gas and electric griddles.
of Experimental Data
1.3 The griddle can be evaluated with respect to the follow-
ing (where applicable):
3. Terminology
1.3.1 Energy input rate (10.2),
3.1 Definitions:
1.3.2 Temperature uniformity across the cooking surface
3.1.1 cook time, n—the time required to cook frozen ham-
and accuracy of the thermostats (10.3),
burgers, as specified in 7.1, to a 35 6 2 % weight loss during
1.3.3 Preheat energy and time (10.4),
a cooking energy efficiency test.
1.3.4 Idle energy rate (10.5),
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or
1.3.5 Pilot energy rate (10.6),
kWh) by the griddle as it is used to cook hamburgers under
1.3.6 Cooking energy rate and efficiency (10.7), and
heavy-, medium-, and light-load conditions.
1.3.7 Production capacity and cooking surface temperature
3.1.3 cooking energy effıciency, n—the quantity of energy
recovery time (10.7).
imparted to the specified food product, expressed as a percent-
1.4 The values stated in inch-pound units are to be regarded
age of energy consumed by the griddle during the cooking
as the standard. The values given in parentheses are for
event.
information only.
3.1.4 cooking energy rate, n—the average rate of energy
1.5 This standard does not purport to address all of the
consumption (Btu/h (kJ/h) or kW) during the cooking energy
safety concerns, if any, associated with its use. It is the
efficiency tests. It refers to all loading scenarios (heavy,
responsibility of the user of this standard to establish appro-
medium, and light).
priate safety and health practices and determine the applica-
3.1.5 energy input rate, n—the peak rate (Btu/h (kJ/h) or
bility of regulatory limitations prior to use.
kW) at which an appliance will consume energy, typically
2. Referenced Documents reflected during preheating.
3.1.6 griddle, n—a device for cooking food in oil or its own
2.1 ASTM Standards:
juices by direct contact with a hot surface.
D 3588 Method for Calculating Calorific Value and Specific
2 3.1.7 idle energy rate, n—the average rate of energy con-
Gravity (Relative Density) of Gaseous Fuels
sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
2.2 ANSI Standard:
“idling” the cooking surface at the thermostat set point.
ANSI Z83.14 Gas Food Service Equipment—Counter Ap-
3.1.8 pilot energy rate, n—the average rate of energy
pliances
consumption (Btu/h (kJ/h)) by a griddle’s continuous pilot (if
applicable).
This test method is under the jurisdiction of ASTM Committee F-26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved Oct. 10, 1999. Published January 2000. Originally
published as F 1275 – 90. Last previous edition F 1275 – 95. Available from Association of Official Analytical Chemists, 1111 N. 19th
Annual Book of ASTM Standards, Vol 05.05. Street, Arlington, VA 22209.
3 5
Available from American National Standards Institute, 11 W. 42nd St., 13th Available from American Society of Heating, Refrigerating, and Air Condi-
Floor, New York, NY, 10036. tioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F1275–99
3.1.9 preheat energy, n—the amount of energy consumed 5.3 Preheat energy and time can be useful to food service
(Btu (kJ) or kWh) by the griddle while preheating the cooking operators to manage power demands and to know how rapidly
surface from ambient room temperature to the thermostat set the griddle can be ready for operation.
point.
5.4 Idle energy rate and pilot energy rate can be used to
3.1.10 preheat rate, n—the average rate (°F/min (°C/min))
estimate energy consumption during noncooking periods.
at which the cooking surface temperature is heated from
5.5 Cooking energy efficiency is a precise indicator of
ambient temperature to the griddle’s thermostat set point.
griddle energy performance under various loading conditions.
3.1.11 preheat time, n—the time required for the cooking
This information enables the food service operator to consider
surface to preheat from ambient room temperature to the
energy performance when selecting a griddle.
thermostat set point.
5.6 Production capacity is used by food service operators to
3.1.12 production capacity, n—the maximum rate (lb/h
choose a griddle that matches their food output requirements.
(kg/h)) at which the griddle can bring the specified food
product to a specified “cooked” condition.
6. Apparatus
3.1.13 production rate, n—the average rate (lb/h (kg/h)) at
6.1 Watt-Hour Meter, for measuring the electrical energy
which a griddle brings the specified food product to a specified
consumption of a griddle, having a resolution of at least 10 Wh
“cooked” condition. It does not necessarily refer to the maxi-
and a maximum uncertainty no greater than 1.5 % of the
mum rate. The production rate varies with the amount of food
measured value for any demand greater than 100 W. The meter
being cooked.
shall have a resolution of at least 10 Wh and a maximum
3.1.14 recovery time, n—the average time from the removal
uncertainty no greater than 10 % for any demand less than 100
of the last hamburger patty of a load until all sections of the
W.
cooking surface are back up to within 10°F (5.56°C) of set
6.2 Gas Meter, for measuring the gas consumption of a
temperature and are ready to be reloaded.
3.1.15 test method, n—a definitive procedure for the iden- griddle, being a positive displacement type with a resolution of
3 3
at least 0.01 ft (0.0003 m ) and a maximum error no greater
tification, measurement, and evaluation of one or more quali-
ties, characteristics, or properties of a material, product, than 1 % of the measured value for any demand greater than
3 3
2.2 ft /h (0.06 m /h). If the meter is used for measuring the gas
system, or service that produces a test result.
3.1.16 uncertainty, n—the measure of systematic and pre- consumed by the pilot lights, it shall have a resolution of at
3 3
least 0.01 ft (0.0003 m ) and have a maximum error no greater
cision errors in specified instrumentation or the measure of
than 2 % of the measured value.
repeatability of a reported test result.
6.3 Thermocouple(s), 24 gage, Type K thermocouple wire,
4. Summary of Test Methods
peened flat at the exposed ends and spot welded to surfaces
4.1 The griddle under test is connected to the appropriate,
with a strain gage welder.
metered energy source. The measured energy input rate is
6.4 Thermocouple Probe(s), industry standard Type T or
determined and checked against the rated input before continu-
Type K thermocouples capable of immersion with a range from
ing with any further testing.
50 to 200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
4.2 The griddle surface temperature is monitored directly
6.5 Analytical Balance Scale, for the determination of
above the thermostat sensing points, and the cooking surface is
hamburger patty weight before and after cooking and for the
calibrated to 375°F (191°C) based on these points. Additional
moisture loss determination test, with a resolution of 0.01 lb
points are monitored at predetermined locations while the
(0.004 kg).
griddle is idled at a nominal 375°F.
6.6 Convection Drying Oven, with the temperature con-
4.3 The preheat energy and time and idle energy rate are
trolled at 215 to 220°F (101 to 104°C), used to determine the
determined while the griddle is operating with the thermostats
moisture content of both the raw and cooked hamburger.
set at a calibrated 375°F (191°C). The rate of pilot energy
6.7 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
consumption is also determined when applicable to the griddle
mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
under test.
from the floor and with the capacity to operate at a nominal net
4.4 Energy consumption and time are monitored while the
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
griddle is used to cook six loads of frozen, ⁄4-lb (0.11-kg),
linear metre) of active hood length. This hood shall extend a
20 % fat pure beef hamburger patties to a medium-done
minimum of 6 in. (152 mm) past both sides and the front of the
condition with the thermostats set at a calibrated 375°F
cooking appliance and shall not incorporate side curtains or
(191°C). Cooking energy efficiency, cooking energy rate,
partitions. Makeup air shall be delivered through face registers
production capacity, and surface temperature recovery time are
or from the space, or both.
determined for heavy-, medium-, and light-load tests.
6.8 Barometer, for measuring absolute atmospheric pres-
5. Significance and Use
sure, to be used for the adjustment of measured gas volume to
standard conditions. It shall have a resolution of 0.2 in. Hg
5.1 The energy input rate test is used to confirm that the
(670 Pa) and an uncertainty of 0.2 in. Hg.
griddle is operating properly prior to further testing.
5.2 The temperature uniformity of the cooking surface is 6.9 Data Acquisition System, for measuring energy and
used by food service operators to choose a griddle that provides temperatures, capable of multiple temperature displays updat-
a uniformly cooked product. ing at least every 2 s.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
F1275–99
6.10 Pressure Gage, for monitoring gas pressure, having a is acceptable, provided that the ventilation rate is maintained at
range from 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in. 300 cfm per linear foot (460 L/s per linear metre) over the
H O (125 Pa), and maximum uncertainty of 1 % of the entire length of active hood.) Air flow rates and flow measure-
measured value. ment procedures shall be reported. The associated heating or
6.11 Stopwatch, with a 1-s resolution. cooling system shall be capable of maintaining an ambient
6.12 Temperature Sensor, for measuring gas temperature in temperature of 75 6 5°F (24 6 2.8°C) within the testing
the range from 50 to 100°F (10 to 38°C), with an uncertainty environment when the exhaust ventilation system is working
of 61°F (0.56°C). without the appliance being operated.
6.13 Strain Gage Welder, capable of welding thermocouples 9.2 Connect the griddle to a calibrated energy test meter. For
to steel. gas installations, a pressure regulator shall be installed down-
stream from the meter to maintain a constant pressure of gas
7. Reagents and Materials
for all tests. Both the pressure and temperature of the gas
7.1 Hamburger Patties—A sufficient quantity of frozen
supplied to a griddle, as well as the barometric pressure, shall
hamburger patties shall be obtained from a meat purveyor to be recorded during each test so that the measured gas flow can
conduct the heavy-, medium-, and light-load cooking tests.
be corrected to standard conditions. For electric installations, a
Specifications for the patties shall be four per pound, 20 62% voltage regulator may be required to maintain a constant
fat (by weight), finished grind, pure beef patties with a
nameplate voltage during all tests.
moisture content between 58 and 62 % of the total hamburger 9.3 For a gas griddle, adjust (during maximum energy input)
weight. The prefrozen, ⁄4-lb (0.11-kg) patties shall be machine-
the gas supply pressure downstream from the appliance’s
prepared to produce ⁄8-in. (9.5-mm) thick patties with a
pressure regulator to within 62.5 % of the operating manifold
nominal diameter of 5 in. (127 mm). pressure specified by the manufacturer. Make adjustments to
the griddle following the manufacturer’s recommendations for
NOTE 1—It is important to confirm by laboratory tests that the ham-
optimizing combustion. Proper combustion may be verified by
burger patties are within the above specifications because these specifi-
measuring air-free CO in accordance with ANSI Z83.14.
cations impact directly on cook time and energy consumption.
9.4 For an electric griddle, confirm (while the griddle
7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
elements are energized) that the supply voltage is within
by 33 by 2.5 cm), for use in packaging frozen hamburger
62.5 % of the operating voltage specified by the manufacturer.
patties.
Record the test voltage for each test.
7.3 Freezer Paper—Waxed commercial grade, 18-in. (46-
cm) wide. NOTE 2—It is the intent of the test procedure herein to evaluate the
performance of a griddle at its rated gas pressure or electric voltage. If an
7.4 Plastic Wrap—Commercial grade, 18-in. (46-cm) wide.
electric griddle is rated dual voltage (that is, designed to operate at either
7.5 Drip Rack—Measuring 18 by 26 by 1 in. (46 by 66 by
208 or 240 V with no change in components), the voltage selected by the
2.5 cm), to hold a load of cooked hamburger patties in a single
manufacturer or tester, or both, shall be reported. If a griddle is designed
layer (that is, 24 patties for a 36 by 24-in. (91 by 61-cm)
to operate at two voltages without a change in the resistance of the heating
griddle).
elements, the performance of the griddle (for example, the preheat time)
may differ at the two voltages.
8. Sampling and Test Units
9.5 Make the griddle ready for use in accordance with the
8.1 Griddle—A representative production model shall be
manufacturer’s instructions.
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