ASTM F1786-97(2021)
(Test Method)Standard Test Method for Performance of Braising Pans
Standard Test Method for Performance of Braising Pans
SIGNIFICANCE AND USE
5.1 Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's 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.
5.2 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.
5.3 Production capacity is used by food service operators to choose a braising pan that matches their food output.
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.
5.5 Use the surface temperature uniformity to select a braising pan suitable for griddling applications.
5.6 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 F1047.
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
Relations
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1786 − 97 (Reapproved 2021) An American National Standard
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.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method evaluates the energy consumption and
F1047Specification for Frying and Braising Pans, Tilting
cooking performance of braising pans. The food service
Type
operator can use this evaluation to select a braising pan and
F1275Test Method for Performance of Griddles
understanditsenergyconsumptionandperformancecharacter-
2.2 ANSI Standard:
istics.
ANSI Z83.11American National Standard for Gas Food
NOTE1—Braisingpansalsoarecommonlyreferredtoastiltingskillets.
Service Equipment
This test method uses the term braising pan in accordance with Specifi-
2.3 ASHRAE Documents:
cation F1047.
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.2 This test method is applicable to self-contained gas or of Experimental Data
ASHRAE Handbook of Fundamentals, “Thermodynamic
electric braising pans. The braising pan can be evaluated with
respect to the following, where applicable: Properties of Water at Saturation,” Chapter 6,Table 2,
1.2.1 Maximum energy input rate (10.2).
1.2.2 Capacity (10.3).
3. Terminology
1.2.3 Heatup energy efficiency and energy rate (10.4).
3.1 Definitions:
1.2.4 Production capacity (10.4).
3.1.1 braising pan, n—an appliance wherein heat is im-
1.2.5 Simmer energy rate (10.5). parted to food in a shallow-sided flat-bottomed vessel by
conduction through the heated pan bottom.
1.2.6 Surface temperature uniformity, optional, (10.6).
3.1.2 control electric energy, n—the electric energy, for
1.2.7 Pilot energy rate (10.7).
example, for controls, fans, consumed by braising pans whose
1.3 Thevaluesstatedininch-poundunitsaretoberegarded
primary fuel source is not electricity, that is, gas. Control
as standard. The SI units given in parentheses are for informa-
electric energy is measured and reported separately from
tion only.
primary fuel energy so that their respective fuel prices can be
applied to estimate energy costs.
1.4 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
3.1.3 fill-to-spill capacity, n—the maximum food capacity
responsibility of the user of this standard to establish appro-
(gal)ofthebraisingpanasdeterminedbyfillingtothepointof
priate safety, health, and environmental practices and deter-
overflow.
mine the applicability of regulatory limitations prior to use.
3.1.4 heatup energy, n—energy consumed by the braising
1.5 This international standard was developed in accor-
panasitisusedtoheatthespecifiedfoodproducttoaspecified
dance with internationally recognized principles on standard-
temperature.
ization established in the Decision on Principles for the
3.1.5 heatup energy effıciency, n—a quantity of energy
Development of International Standards, Guides and Recom-
imparted to the specified food product, expressed as a percent-
mendations issued by the World Trade Organization Technical
age of energy consumed by the braising pan during the heatup
Barriers to Trade (TBT) Committee.
event.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
This test method is under the jurisdiction of ASTM Committee F26 on Food contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Standards volume information, refer to the standard’s Document Summary page on
Productivity and Energy Protocol. the ASTM website.
Current edition approved Dec. 1, 2021. Published December 2021. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1997. Last previous edition approved in 2016 as F1786–97 (2016). Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
DOI: 10.1520/F1786-97R21. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1786 − 97 (2021)
3.1.6 heatup energy rate, n—the average rate of energy 5.2 The capacity test determines the maximum volume of
consumption (kBtu/h or kW) during the heatup energy effi- food product the pan can hold and the amount of food product
ciency test. that will be used in subsequent tests. Food service operators
can use the results of this test method to select a braising pan,
3.1.7 maximum energy input rate, n—the peak rate (kBtu/h
which is appropriately sized for their operation.
or kW) at which a braising pan consumes energy, as measured
in this test method.
5.3 Production capacity is used by food service operators to
choose a braising pan that matches their food output.
3.1.8 nameplate energy input rate, n—the peak rate (kBtu/h
or kW) at which a braising pan consumes energy, as stated by
5.4 Heatup energy efficiency and simmer energy rate allow
the manufacturer.
the operator to consider energy performance when selecting a
braising pan.
3.1.9 nameplate capacity, n—the food capacity (gal) of the
braising pan, as stated by the manufacturer.
5.5 Use the surface temperature uniformity to select a
3.1.10 pilot energy rate, n—the rate of energy consumption braising pan suitable for griddling applications.
(kBtu/h) by a gas braising pan’s standing pilot, where appli-
5.6 Use the pilot energy rate to estimate energy consump-
cable.
tion for gas-fired braising pans with standing pilots during
3.1.11 production capacity, n—the highest rate (lb/h) at non-cooking periods.
which a braising pan can bring the specified food product to a
6. Apparatus
specified temperature.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.12 simmer energy rate, n—the rate (kBtu/h or kW) at
25lbwitharesolutionof0.01lbandanuncertaintyof0.01lb,
which a braising pan consumes energy while maintaining the
for measuring the quantity of water loaded into the pan.
specified food product at a specified simmer temperature.
6.2 Barometer, for measuring absolute atmospheric
3.1.13 surface temperature uniformity, n—the variation in
pressure, for adjustment of measured natural gas volume to
cooking surface temperature measured at several points across
standard conditions. Barometer shall have a resolution of 0.2
the pan bottom.
in. Hg and an uncertainty of 0.2 in. Hg.
3.1.14 testing capacity, n—the capacity (gal) at which the
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
braising pan is operated during the heatup and simmer tests,
the lower edge of the hood 6 ft, 6 in. from the floor and with
that is, 80% of fill-to-spill capacity.
the capacity to operate at a nominal exhaust ventilation rate of
300 cfm/linear ft of active hood length.This hood shall extend
4. Summary of Test Method
a minimum of 6 in. past both sides and the front of the pan
4.1 Connect the braising pan to the appropriate metered
body and shall not incorporate side curtains or partitions.
energy source, and determine the energy input rate to confirm
Makeup air shall be delivered through face registers or from
that it is operating within 5% of the nameplate energy input
the space, or both.
rate.
6.4 Gas Meter, for measuring the gas consumption of a
4.2 Fill the braising pan to the point of overflow to deter-
braising pan, shall be a positive displacement type with a
mine the fill-to-spill capacity. For subsequent tests, a smaller
resolution of at least 0.01 ft and a maximum uncertainty no
volume or testing capacity, is calculated to allow adequate
greaterthan1%ofthemeasuredvalueforanydemandgreater
freeboard between the waterline and the lip of the pan.
than 2.2 ft /h. If the meter is used for measuring the gas
4.3 Setthebraisingpantomaximuminputandmonitorasit consumedbythepilotlight,itshallhavearesolutionofatleast
heatswaterfrom80°Fto160°F,whichyieldstheheatupenergy
0.01 ft and a maximum uncertainty no greater than 2% of the
efficiency, heatup energy rate, and production capacity. measured value.
4.4 Adjust the braising pan controls to maintain water at
6.5 Pressure Gage, for monitoring gas pressure. The gage
165°F for 3 h, yielding the simmer energy rate. shall have a range from 0 to 15 in. H O, a resolution of 0.5 in.
H O, and a maximum uncertainty of 1% of the measured
4.5 Monitor the surface temperature of the pan at several
value.
points to determine temperature uniformity (optional).
6.6 Stopwatch, with a 1-s resolution.
4.6 When applicable, measure the energy required to main-
tain the standing pilot for a gas appliance, and report pilot 6.7 Strain Gage Welder ,capableofweldingthermocouples
energy rate. to steel.
6.8 Temperature Sensor, for measuring natural gas tempera-
5. Significance and Use
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
5.1 Use the maximum energy input rate test to confirm that
the braising pan is operating within 5% of the manufacturer’s
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
rated input so that testing may continue. This test method also
Maplelawn Rd., Troy, MI 48084. If you are aware of alternative suppliers, please
may disclose any problems with the electric power supply or
provide this information toASTM International Headquarters.Your comments will
gas service pressure.The maximum input rate can be useful to
receive careful consideration at a meeting of the responsible technical committee ,
food service operators for managing power demand. which you may attend.
F1786 − 97 (2021)
6.9 Thermocouples, fiberglass insulated, 24-gage, Type K 9.4 For an electric braising pan, while the elements are
thermocouple sire, peened flat at the exposed ends and spot energized, confirm that the supply voltage is within 62.5% of
welded to surfaces with a strain gage welder. theoperatingvoltagespecifiedbythemanufacturer.Recordthe
test voltage for each test.
6.10 ThermocoupleProbe,industrystandardTypeTorType
Kthermocouplescapableofimmersionwitharangefrom50to
NOTE 2—It is the intent of the testing procedure herein to evaluate the
250°F and an uncertainty of 61°F. performance of a braising pan at its rated gas pressure or electric voltage.
Ifanelectricunitisrateddualvoltage,thatis,designedtooperateateither
6.11 Watt-Hour Meter, for measuring the electrical energy
208 or 240 V with no change in components, the voltage selected by the
consumption of a braising pan, having a resolution of at least
manufacturer or tester, or both, shall be reported. If a braising pan is
1Wh and a maximum uncertainty no greater than 1.5% of the designed to operate at two voltages without a change in the resistance of
the heating elements, the performance of the unit, for example, preheat
measured value for any demand greater than 100 W. For any
time, may differ at the two voltages.
demandlessthan100W,themetershallhavearesolutionofat
least 1 Wh and a maximum uncertainty no greater than 10%.
9.5 Determine the control settings necessary to maintain a
stable “simmer” temperature in the pan averaging 165 6 1°F.
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
source. simmer tests.
8. Sampling
10. Procedures
8.1 Braising Pan—Selectarepresentativeproductionmodel
10.1 General:
for performance testing.
10.1.1 If the braising pan is equipped with a lid, all tests
shall be conducted with the lid removed or fully raised.
9. Preparation of Apparatus
10.1.2 Optionally, all tests may be repeated with the lid
9.1 Installtheapplianceinaccordancewiththemanufactur-
closedandthebraisingpanreevaluatedasaseparateappliance.
er’s instructions under a 4-ft deep canopy exhaust hood
mountedagainstthewall,withtheloweredgeofthehood6ft,
NOTE 3—PG & E found that the simmer energy rate is reduced by as
6 in. from the floor. Position the braising pan with the front much as 50% when the braising pan is evaluated with the lid down.
edgeofthepanbodyinset6in.fromthefrontedgeofthehood
10.1.3 Forgasbraisingpans,thefollowingshallbeobtained
at the manufacturer’s recommended working height. The
and recorded for each test run: higher heating value; standard
length of the exhaust hood and active filter area shall extend a
gas pressure and temperature used to correct measured gas
minimum of 6 in. past both sides of the pan body. In addition,
volume to standard conditions; measured gas temperature;
bothsidesoftheapplianceshallbeaminimumof3ftfromany
measured gas pressure; barometric pressure; ambient tempera-
side wall, side partition, or other operating appliance. The
ture;and,energyinputrateduringorimmediatelypriortotest.
exhaust ventilation rate shall be 300 cfm/linear ft of hood
length. The application of a longer hood is acceptable, pro- NOTE4—Thepreferredmethodfordeterminingtheheatingvalueofgas
supplied to the braising pan under test is by using a calorimeter or gas
vided the ventilation rate is maintained at 300 cfm/linear ft
chromatograph in accordance with accepted laboratory procedures. It is
over the entire length of the active hood. The associated
recommended that all testing be performed with gas with a heating value
heating or cooling system shall be capable of maintaining an
between 1000 and 1075 Btu/ft .
ambient temperature of 75 6 5°F within the testing environ-
10.1.4 For gas braising pans, control electric energy con-
ment when the exhaust ventilation system is operating.
sumption also shall be measured and added to gas energy for
9.2 Connect the braising pan to a calibrated energy test
all tests, with the exception of the maximum energy input rate
meter. For gas installations, install a pressure regulator down-
test (see 10.2).
stream from the meter to maintain a constant pressure of gas
for all tests. Install instrumentation to record both the pressure NOTE 5—If it is clear that the control electric energy consumption rate
is constant during a test, an instantaneous power measurement can be
andtemperatureofthegassuppliedtothebraisingpanandthe
made when convenient during the test, rather than continuous monitoring
barometric pressure during each test so that the measured gas
ofaccumulatedenergyconsumption.E
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