ASTM F2380-04
(Test Method)Standard Test Method for Performance of Conveyor Toasters
Standard Test Method for Performance of Conveyor Toasters
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the conveyor toaster is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor toaster can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods. In addition, a power saving mode (if applicable) will demonstrate energy savings during idle periods.
Production capacity information can help an end user to better understand the production capabilities of a conveyor toaster as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor toasters. The food service operator can use this evaluation to select a conveyor toaster and understand its energy consumption.
1.2 This test method is applicable to gas and electric conveyor toasters.
1.3 The conveyor toaster can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate and preheat temperature profile (),
1.3.2 Preheat energy consumption and time (10.3),
1.3.3 Idle energy rate (10.4),
1.3.4 Pilot energy rate (if applicable, 10.5),
1.3.5 Cooking energy rate (10.8), and
1.3.6 Production capacity (10.8).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This test method may involve hazardous materials, operations, and equipment. 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
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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation: F2380 – 04
Standard Test Method for
Performance of Conveyor Toasters
This standard is issued under the fixed designation F2380; 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.
1. Scope 2.3 UL Document:
UL 1026 Electric Household Cooking and Food Service
1.1 This test method evaluates the energy consumption and
Appliances
cooking performance of conveyor toasters. The food service
operatorcanusethisevaluationtoselectaconveyortoasterand
3. Terminology
understand its energy consumption.
3.1 Definitions:
1.2 This test method is applicable to gas and electric
3.1.1 conveyor toaster, n—an appliance for caramelizing
conveyor toasters.
bread products that carries the bread product on a belt or chain
1.3 The conveyor toaster can be evaluated with respect to
into and through a heated chamber. The chamber may be
the following (where applicable):
heated by gas or electric forced convection, radiants, or quartz
1.3.1 Energy input rate and preheat temperature profile
tubes. Top and bottom heat may be independently controlled.
(10.2),
3.1.2 cooking energy rate, n—average rate of energy con-
1.3.2 Preheat energy consumption and time (10.3),
sumption (Btu/h or kW) during the production capacity tests.
1.3.3 Idle energy rate (10.4),
3.1.3 energy input rate, n—peak rate at which a conveyor
1.3.4 Pilot energy rate (if applicable, 10.5),
toaster consumes energy (Btu/h or kW).
1.3.5 Cooking energy rate (10.8), and
3.1.4 idle energy rate, n—the conveyor toaster’s rate of
1.3.6 Production capacity (10.8).
energy consumption (kW or Btu/h), when empty, required to
1.4 The values stated in inch-pound units are to be regarded
maintain its cavity temperature at the predetermined tempera-
as standard. The SI units given in parentheses are for informa-
ture set point.
tion only.
3.1.5 toaster cavity, n—that portion of the conveyor toaster
1.5 This test method may involve hazardous materials,
in which bread products are heated or toasted.
operations, and equipment. This standard does not purport to
3.1.6 pilot energy rate, n—rate of energy consumption
address all of the safety concerns, if any, associated with its
(Btu/h)byaconveyortoaster’scontinuouspilot(ifapplicable).
use. It is the responsibility of the user of this standard to
3.1.7 preheat energy, n—amount of energy consumed (Btu
establish appropriate safety and health practices and deter-
or kWh), by the conveyor toaster while preheating its cavity
mine the applicability of regulatory limitations prior to use.
from ambient temperature to the determined steady state
2. Referenced Documents temperature.
2 3.1.8 preheat time, n—time (min) required for the conveyor
2.1 ASTM Standards:
toaster cavity to preheat from ambient temperature to the
D3588 Practice for Calculating HeatValue, Compressibility
specified set point.
Factor, and Relative Density of Gaseous Fuels
3.1.9 production capacity, n—maximum rate (slices/h) at
2.2 ASHRAE Document:
which a conveyor toaster can bring the specified bread product
ASHRAE Guideline 2 (RA90) Engineering Analysis of
to a specified “toasted” condition.
Experimental Data
3.1.10 production rate, n—rate (slices/h) at which a con-
veyor toaster brings the specified food product to a specified
“toasted” condition. This does not necessarily refer to maxi-
This test method is under the jurisdiction of ASTM Committee F26 on Food
mumrate.Productionratevarieswiththeamountoffoodbeing
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
toasted.
Current edition approved April 1, 2004. Published April 2004. DOI: 10.1520/
3.1.11 uncertainty, n—measure of systematic and precision
F2380-04.
2 errors in specified instrumentation or measure of repeatability
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 of a reported test result.
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA Available from Underwriters Laboratories (UL), Corporate Progress, 333
30329. Pfingsten Rd., Northbrook, IL 60062.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2380 – 04
4. Summary of Test Method any demand less than 100 W, the meter shall have a resolution
of at least 10 Wh and a maximum uncertainty no greater than
4.1 Energy input rate is determined to confirm that the
10 %.
conveyor toaster is operating within 5 % of the nameplate
energy input rate. For gas conveyor toaster, the pilot energy
7. Reagents and Materials
rate and the fan and control energy rates are also determined.
7.1 Bread for Toasting, shall be a generic grocery store
4.2 Preheat energy and time are determined.
brand, 1.5 6 0.1 lb white loaf with a crown, consisting of 20
4.3 Idle energy rate is determined.
slices (not including the ends) measuring approximately 4.5 by
4.4 Production rate is determined using sliced bread as a
4.5 by 0.5 in. per slice. Each slice must weigh 0.065 6 0.01 lb.
food product.
The bread shall be stored at room temperature 75 6 5°F.
NOTE 1—The bread is not to have any type of topping such as a butter
5. Significance and Use
top, flour top, or any seed/nut topping. Sandwich type bread is not to be
5.1 The energy input rate test is used to confirm that the
used because it does not have a crown. In addition, loaves of bread that
conveyor toaster is operating properly prior to further testing. only have 19 slices (not including the heals) typically have too high of
individual slice weight. The 1.5 lb of generic store brand white bread that
5.2 Preheat energy and time can be useful to food service
has 20 slices (not including the heals) more often than not consists of
operators to manage power demands and to know how quickly
individual slices that weigh approximately 0.065 lb which is specified for
the conveyor toaster can be ready for operation.
this test method.
5.3 Idle energy rate and pilot energy rate can be used to
estimate energy consumption during non-cooking periods. In 8. Sampling and Test Units
addition, a power saving mode (if applicable) will demonstrate
8.1 Conveyor Toaster—Select a representative production
energy savings during idle periods.
model for performance testing.
5.4 Production capacity information can help an end user to
9. Preparation of Apparatus
better understand the production capabilities of a conveyor
toaster as it is used to cook a typical food product and this 9.1 Install the appliance according to the manufacturer’s
could help in specifying the proper size and quantity of
instructions. The associated heating or cooling system shall be
equipment. If production information is desired using a food capable of maintaining an ambient temperature of 75 6 5°F
productotherthanthespecifiedtestfood,thetestmethodcould (24 6 3°C) within the testing environment when the exhaust
be adapted and applied. ventilation system is operating.
NOTE 2—The ambient temperature requirements are designed to simu-
6. Apparatus
laterealworldkitchentemperaturesandaremeanttoprovideareasonable
guideline for the temperature requirements during testing. If a facility is
6.1 Analytical Balance Scale, for measuring weights up to
not able to maintain the required temperatures, then it is reasonable to
20lb,witharesolutionof0.01lbandanuncertaintyof0.01lb.
expectthattheapplicationoftheproceduremaydeviatefromthespecified
6.2 Barometer, for measuring absolute atmospheric pres-
requirements(ifitcannotbeavoided)aslongasthosedeviationsarenoted
sure, to be used for adjustment of measured natural gas volume
on the Results Reporting Sheets.
to standard conditions. It shall have a resolution of 0.2 in. Hg
9.2 Connect the conveyor toaster to a calibrated energy test
and an uncertainty of 0.2 in. Hg.
meter. For gas installations, install a pressure regulator down-
6.3 Gas Meter, for measuring the gas consumption of a
stream from the meter to maintain a constant pressure of gas
conveyor toaster, shall be a positive displacement type with a
for all tests. Install instrumentation to record both the pressure
resolution of at least 0.01 ft and a maximum uncertainty no
andtemperatureofthegassuppliedtotheconveyortoasterand
greater than 1 % of the measured value for any demand greater
the barometric pressure during each test so that the measured
than 2.2 ft /h. If the meter is used for measuring the gas
gas flow can be corrected to standard conditions. For electric
consumed by the pilot lights, it shall have a resolution of at
installations,avoltageregulatormayberequiredduringtestsif
least 0.01 ft and a maximum uncertainty no greater than 2 %
the voltage supply is not within 62.5 % of the manufacturer’s
of the measured value.
nameplate voltage.
6.4 Pressure Gage, for monitoring natural gas pressure. It
9.3 For an electric conveyor toaster, confirm (while the
shall have a range of zero to 10 in. water, a resolution of 0.5 in.
conveyor toaster elements are energized) that the supply
water, and a maximum uncertainty of 1 % of the measured
voltage is within 62.5 % of the operating voltage specified by
value.
the manufacturer. Record the test voltage for each test.
6.5 Stop Watch, with a 1-s resolution.
NOTE 3—It is the intent of the testing procedure herein to evaluate the
6.6 Temperature Sensor, for measuring natural gas tempera-
performance of a conveyor toaster at its rated gas pressure or electric
ture in the range of 50 to 100°F with an uncertainty of 61°F.
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
6.7 Thermocouple, high temperature glass insulated, 24
ateither240or480Vwithnochangeincomponents),thevoltageselected
gage,typeKthermocouplewire,connectedattheexposedends
by the manufacturer or tester, or both, shall be reported. If a conveyor
by tightly twisting or soldering the two wires together.
toaster is designed to operate at two voltages without a change in the
resistance of the heating elements, the performance of the unit (for
6.8 Watt-Hour Meter, for measuring the electrical energy
example, preheat time) may differ at the two voltages.
consumptionofaconveyortoaster,shallhavearesolutionofat
least 10 Wh and a maximum uncertainty no greater than 1.5 % 9.4 For a gas conveyor toaster, adjust (during maximum
of the measured value for any demand greater than 100 W. For energy input) the gas supply pressure downstream from the
F2380 – 04
appliance’s pressure regulator to within 62.5 % of the operat- turer. The manufacturer may make appropriate changes or
ing manifold pressure specified by the manufacturer. Make adjustments to the conveyor toaster.
adjustments to the appliance following the manufacturer’s
10.2 Energy Input Rate and Preheat Temperature Profile:
recommendations for optimizing combustion.
10.2.1 Install a thermocouple ⁄4 in. above the conveyor, at
the center of the toaster cavity (side to side and front to back).
10. Procedure
10.1 General:
NOTE 5—When placing the thermocouple wire in the toaster cavity
above the conveyor belt, it is highly suggested to feed the thermocouple
10.1.1 For gas appliances, record the following for each test
wire in from the front of the unit, in the same direction as the belt travels.
run:
This will prevent the toast from fouling the thermocouple wire, which
10.1.1.1 Higher heating value,
could get tangled in the conveyor belt. In addition, having the thermo-
10.1.1.2 Standard gas pressure and temperature used to
couple wire visible will serve as a reminder as not to place the bread over
correct measured gas volume to standard conditions,
the thermocouple when loading the toaster during the testing.
10.1.1.3 Measured gas temperature,
10.2.2 Turn the conveyor toaster on, and set the temperature
10.1.1.4 Measured gas pressure,
controls to their maximum settings (if applicable). Record the
10.1.1.5 Barometric pressure,
time, temperature, and energy consumption for one hour. At
10.1.1.6 Energy input rate during or immediately prior to
this time the conveyor toaster should have reached a steady
test(forexample,duringthepreheatforthatday’stesting),and
state temperature as described in Section 10.2.3.
10.1.1.7 Ambient temperature.
10.2.3 At the end of that hour, create a temperature plot (see
NOTE 4—Using a calorimeter or gas chromatograph in accordance with
Fig. 1). On that plot, when the temperature reaches a steady
accepted laboratory procedures is the preferred method for determining
the higher heating value of gas supplied to the conveyor toaster under test. state (a steady state temperature is when the cavity temperature
It is recommended that all testing be performed with gas having a higher
is neither rising nor falling, but instead holding a consistent
heating value of 1000 to 1075 Btu/ft .
temperature). This consistent temperature or “steady state”
temperature idle will be used to determine when the unit is
10.1.2 For gas conveyor toasters, add electric energy con-
preheated. The toaster is considered preheated when the
sumption to gas energy for all tests, with the exception of the
energy input rate test (see 10.3). temperature reaches 95 % of its steady state temperature. If the
10.1.3 For electric conveyor toasters, record the following unit has not reached a steady state temperature within an hour,
for each test run: repeat 10.2.2 and increase the monitoring time from1hto2h,
10.1.3.1 Voltage while elements are energized, or until a steady state temperature is reached.
10.1.3.2 Energy input rate during or immediately prior to
NOTE 6—Research at the Food Service Technology Center indicates
test(forexample,duringthepreheatforthatday’stesting),and
that a conveyor toaster is sufficiently preheated and ready to cook/toast
10.1.3.3 Ambient temperature.
when the toaster’s cavity temperature reaches 95 % of the toaster’s steady
10.1.4 For each test run, confirm that the peak input rate is
state temperature. In Fig. 1, the steady state temperature is 730°F, and
within 65 % of the rated nameplate input. If the difference is
95 % of that steady state temperature is 693°F. The unit then can be
greater than 5 %, terminate testing and contact the manufac- considered preheated when it reaches 693°F and ready to toast.
FIG. 1 Conveyor Toaster Preheat Profile
...
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