ASTM F1785-97(2015)
(Test Method)Standard Test Method for Performance of Steam Kettles
Standard Test Method for Performance of Steam Kettles
SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the steam kettle 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, gas service pressure, or steam supply flow or 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 kettle 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 steam kettle, which is appropriately sized for their operation.
5.3 Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids up to serving temperature.
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a steam kettle. Simmer energy rate is also an indicator of steam kettle energy performance when preparing foods which require long cook times, for example, potatoes, beans, rice, or stew.
5.5 Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics.
1.2 This test method is applicable to direct steam and self-contained gas or electric steam kettles. The steam kettle 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 Pilot energy rate, if applicable (10.6).
1.3 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
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
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Designation: F1785 − 97 (Reapproved 2015) An American National Standard
Standard Test Method for
Performance of Steam Kettles
This standard is issued under the fixed designation F1785; 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 Gas and Electric Heated
2.2 ANSI Standard:
1.1 This test method evaluates the energy consumption and
Z83.11American National Standard for Gas Food Service
cooking performance of steam kettles.The food service opera-
Equipment
tor can use this evaluation to select a steam kettle and
understanditsenergyconsumptionandperformancecharacter-
2.3 ASME Documents:
istics.
Standard Specification for Kettles, Steam-Jacketed, 32oz to
20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct
1.2 This test method is applicable to direct steam and
Connected, Gas Fired and Electric Fired
self-contained gas or electric steam kettles. The steam kettle
Standard Specification for Kettles, Steam-Jacketed, 20to
can be evaluated with respect to the following, where appli-
200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct
cable:
Connected, Gas Fired and Electric Fired
1.2.1 Maximum energy input rate (10.2).
1.2.2 Capacity (10.3). 2.4 ASHRAE Documents:
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.2.3 Heatup energy efficiency and energy rate (10.4).
1.2.4 Production capacity (10.4). of Experimental Data
ASHRAE Handbook of Fundamentals, Thermodynamic
1.2.5 Simmer energy rate (10.5).
1.2.6 Pilot energy rate, if applicable (10.6). PropertiesofWateratSaturation,Chapter6,Table2,1989
1.3 Thevaluesstatedininch-poundunitsaretoberegarded
3. Terminology
as standard. The values given in parentheses are mathematical
3.1 Definitions:
conversions to SI units that are provided for information only
3.1.1 control electric energy, n—the electric energy, for
and are not considered standard.
example, for controls, fans, consumed by steam kettles whose
1.4 This standard does not purport to address all of the
primary fuel source is not electricity, that is, gas, direct steam.
safety concerns, if any, associated with its use. It is the
Control electric energy is measured and reported separately
responsibility of the user of this standard to establish appro-
fromprimaryfuelenergysothattheirrespectivefuelpricescan
priate safety and health practices and determine the applica-
be applied to estimate energy costs.
bility of regulatory limitations prior to use.
3.1.2 fill-to-spill capacity, n—the maximum food capacity
2. Referenced Documents (gal)ofthesteamkettleasdeterminedbyfillingtothepointof
2 overflow.
2.1 ASTM Standards:
3.1.3 heatup energy, n—energy consumed by the steam
F1602Specification for Kettles, Steam-Jacketed, 20 to 200
kettle as it is used to heat the specified food product to a
gal(75.7to757L),FloororWallMounted,DirectSteam,
specified temperature.
Gas and Electric Heated
F1603SpecificationforKettles,Steam-Jacketed,32ozto20
3.1.4 heatup energy effıciency, n—a quantity of energy
gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam,
imparted to the specified food product, expressed as a percent-
age of energy consumed by the steam kettle during the heatup
event.
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
Productivity and Energy Protocol.
Current edition approved March 1, 2015. Published May 2015. Originally Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
approved in 1997. Last previous edition approved in 2008 as F1787–97 (2008). 4th Floor, New York, NY 10036.
DOI: 10.1520/F1785-97R15. Available from American Society of Mechanical Engineers (ASME), ASME
For referenced ASTM standards, visit the ASTM website, www.astm.org, or International Headquarters, Three Park Ave., New York, NY 10016-5990.
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
F1785 − 97 (2015)
3.1.5 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 kettle can hold and the amount of food
ciency test. product that will be used in subsequent tests. Food service
operators can use the results of this test method to select a
3.1.6 maximum energy input rate, n—the peak rate (kBtu/h
steam kettle, which is appropriately sized for their operation.
or kW) at which a steam kettle consumes energy, as measured
in this test method.
5.3 Production capacity is used by food service operators to
choose a steam kettle that matches their food output. The
3.1.7 nameplate energy input rate, n—the peak rate (kBtu/h
production capacity determined in this test method is a close
or kW) at which a steam kettle consumes energy, as stated by
indicatorofhowquicklythekettlecanbringsoups,sauces,and
the manufacturer.
other liquids up to serving temperature.
3.1.8 nameplate capacity, n—the food capacity (gal) of the
5.4 Heatup energy efficiency and simmer energy rate allow
steam kettle, as stated by the manufacturer.
the operator to consider energy performance when selecting a
3.1.9 pilot energy rate, n—the rate of energy consumption
steam kettle. Simmer energy rate is also an indicator of steam
(kBtu/h) by a gas steam kettle’s standing pilot, where appli-
kettleenergyperformancewhenpreparingfoodswhichrequire
cable.
long cook times, for example, potatoes, beans, rice, or stew.
3.1.10 production capacity, n—the highest rate (lb/h) at
5.5 Pilot energy rate can be used to estimate energy con-
which a steam kettle can bring the specified food product to a
sumptionforgas-firedsteamkettleswithstandingpilotsduring
specified temperature.
non-cooking periods.
3.1.11 simmer energy rate, n—the rate (kBtu/h or kW) at
6. Apparatus
which a steam kettle consumes energy while maintaining the
specified food product at a specified simmer temperature.
6.1 Analytical Balance Scale, for measuring weights up to
3.1.12 steam kettle, n—an appliance wherein heat is im- 25lbwitharesolutionof0.01lbandanuncertaintyof0.01lb,
for measuring the quantity of water loaded into the kettle.
parted to food in a deep-sided vessel by steam or hot fluid
circulating through the jacket of the vessel.
6.2 Barometer, for measuring absolute atmospheric
3.1.13 testing capacity, n—the capacity (gal) at which the pressure, for adjustment of measured natural gas volume to
steam kettle is operated during the heatup and simmer tests, standard conditions. Barometer shall have a resolution of 0.2
that is, 90% of fill-to-spill capacity. in. Hg and an uncertainty of 0.2 in. Hg.
6.3 Canopy Exhaust Hood,4ftindepth,wall-mountedwith
4. Summary of Test Method
the lower edge of the hood 6 ft, 6 in. from the floor and with
the capacity to operate at a nominal exhaust ventilation rate of
4.1 Thesteamkettleisconnectedtotheappropriatemetered
150 cfm/linear ft of active hood length.This hood shall extend
energy source, and the energy input rate is determined to
aminimumof6in.pastbothsidesandthefrontofthecooking
confirmthatitisoperatingwithin5%ofthenameplateenergy
vessel and shall not incorporate side curtains or partitions.
input rate.
Makeup air shall be delivered through face registers or from
4.2 The steam kettle is filled to the point of overflow to
the space, or both.
determine the fill-to-spill capacity. For subsequent tests a
6.4 Gas Meter, for measuring the gas consumption of a
smaller volume, the testing capacity, is calculated to allow
steam kettle, shall be a positive displacement type with a
adequate freeboard between the waterline and the lip of the
resolution of at least 0.01 ft and a maximum uncertainty no
kettle.
greaterthan1%ofthemeasuredvalueforanydemandgreater
4.3 Thesteamkettleissettomaximuminputandmonitored
than 2.2 ft /h. If the meter is used for measuring the gas
as it heats water from 80°F to 160°F, which yields the heatup
consumed by the pilot lights, it shall have a resolution of at
energy efficiency, heatup energy rate, and production capacity.
least 0.01 ft and a maximum uncertainty no greater than 2%
4.4 The steam kettle controls are adjusted to maintain water
of the measured value.
at 165°F for three hours, yielding the simmer energy rate.
6.5 Pressure Gage, for monitoring gas pressure. The gage
4.5 When applicable, the energy required to maintain the shall have a range from 0 to 15 in. H O, a resolution of 0.5 in.
standing pilot for a gas appliance is measured, and the pilot
H O, and a maximum uncertainty of 1% of the measured
energy rate is reported. value.
6.6 Stopwatch, with a 1-s resolution.
5. Significance and Use
6.7 Temperature Sensor, for measuring natural gas tempera-
5.1 The maximum energy input rate test is used to confirm
tureintherangefrom50to100°Fwithanuncertaintyof 61°F.
that the steam kettle is operating within 5% of the manufac-
6.8 Thermocouple Probe, industry standard Type T or Type
turer’s rated input so that testing may continue. This test
Kthermocouplescapableofimmersionwitharangefrom50to
methodalsomaydiscloseanyproblemswiththeelectricpower
250°F and an uncertainty of 61°F.
supply, gas service pressure, or steam supply flow or pressure.
The maximum input rate can be useful to food service 6.9 Watt-Hour Meter, for measuring the electrical energy
operators for managing power demand. consumption of a steam kettle, having a resolution of at least 1
F1785 − 97 (2015)
208 or 240 V with no change in components, the voltage selected by the
Wh and a maximum uncertainty no greater than 1.5% of the
manufacturer or tester, or both, shall be reported. If a steam kettle is
measured value for any demand greater than 100 W. For any
designed to operate at two voltages without a change in the resistance of
demandlessthan100W,themetershallhavearesolutionofat
the heating elements, the performance of the unit, for example, preheat
least 1 Wh and a maximum uncertainty no greater than 10%.
time, may differ at the two voltages.
9.5 Determine the control settings necessary to maintain a
7. Reagents and Materials
stable simmer temperature in the kettle averaging 165 6 1°F.
7.1 Water, from municipal water supply or other potable
If necessary, identify these control positions with a mark so
source.
thatthetestermayquicklyadjustthekettlebetweenheatupand
simmer tests.
8. Sampling
8.1 Steam Kettle—A representative production model shall
10. Procedures
be selected for performance testing.
10.1 General:
10.1.1 If the steam kettle is equipped with a lid, all tests
9. Preparation of Apparatus
shall be conducted with the lid removed or fully raised.
9.1 Installtheapplianceinaccordancewiththemanufactur-
10.1.2 Optionally, all tests may be repeated with the lid
er’s instructions under a 4-ft deep canopy exhaust hood
closedandthesteamkettlereevaluatedasaseparateappliance.
mountedagainstthewall,withtheloweredgeofthehood6ft,
NOTE 2—PG & E found that the simmer energy rate was reduced by as
6in.fromthefloor.Positionthesteamkettlewithfrontedgeof
much as 50% when the steam kettle was evaluated with the lid down.
the cooking vessel inset 6 in. from the front edge of the hood
10.1.3 Forgassteamkettles,thefollowingshallbeobtained
at the manufacturer’s recommended working height. The
and recorded for each test run:
length of the exhaust hood and active filter area shall extend a
10.1.3.1 Higher heating value;
minimum of 6 in. past both sides of the cooking vessel. In
10.1.3.2 Standard gas pressure and temperature used to
addition, both sides of the appliance shall be a minimum of 3
correct measured gas volume to standard conditions;
ft from any side wall, side partition, or other operating
10.1.3.3 Measured gas temperature;
appliance. The exhaust ventilation rate shall be 150 cfm/linear
10.1.3.4 Measured gas pressure;
ft of hood length. The application of a longer hood is
10.1.3.5 Barometric pressure;
acceptable, provided the ventilation rate is maintained at 150
10.1.3.6 Ambient temperature; and,
cfm/linear ft over the entire length of the active hood. The
10.1.3.7 Energy input rate during or immediately prior to
associated heating or cooling system shall be capable of
test.
maintaining an ambient temperature of 75 6 5°F within the
testing environment when the exhaust ventilation system is
NOTE3—Thepreferredmethodfordeterminingtheheatingvalueofgas
operating. supplied to the steam kettle under test is by using a calorimeter or gas
chromatograph in accordance with accepted laboratory procedures. It is
9.2 Connect the steam kettle to a calibrated energy test
recommended that all testing be performed with gas with a heating value
meter. For gas installations, install a pressure regulator down-
between 1000 and 1075 Btu/ft .
stream from the meter to maintain a constant pressure of gas
10.1.4 For gas steam kettles, control electric energy con-
for all tests. Install instrumentation to record both the pressure
sumption also shall be measured and added to gas energy for
and temperature of the gas supplied to the steam kettle and the
all tests, with the exception of the maximum energy input rate
barometric pressure during each test so that the measured gas
test (see 10.2).
flow can be corrected to standard conditions. For electric
NOTE 4—If it is clear that the control electric energy consumption rate
installations,avoltageregulatormayberequiredduringtestsif
is constant during a test, an instantaneous power measurement can be
the voltage supply is not within 62.5% of the manufacturer’s
madewhenconvenientduringthattest,ratherthancontinuousmonitoring
nameplate voltage.
ofaccumulatedenergyconsumption.Energycanbeestimatedlater,based
on the power measurement and the duration of the test.
9.3 For a gas steam kettle, adjust (during maximum energy
input) the gas supply pressure downstream from the appli- 10.1.5 For electric steam kettles, the following shall be
ance’s pressure regulator to within 62.5% of the operating
obtained and recorded for each run of every test:
manifold pressure specified by the manufacturer. Make adjust- 10.1.5.1 Voltage while elements are energized;
ments to the appliance following the manufacturer’s recom-
10.1.5.2 Measured peak input rate during or immediat
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1785 − 97 (Reapproved 2008) F1785 − 97 (Reapproved 2015)An American National Standard
Standard Test Method for
Performance of Steam Kettles
This standard is issued under the fixed designation F1785; 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
1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator
can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics.
1.2 This test method is applicable to direct steam and self-contained gas or electric steam kettles. The steam kettle 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 Pilot energy rate, if applicable (10.6).
1.3 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
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.
2. Referenced Documents
2.1 ASTM Standards:
F1602 Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and
Electric Heated
F1603 Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and
Electric Heated
2.2 ANSI Standard:
Z83.11 American National Standard for Gas Food Service Equipment
2.3 ASME Documents:
Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Connected, Gas
Fired and Electric Fired
Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Connected, Gas
Fired and Electric Fired
2.4 ASHRAE Documents:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
ASHRAE Handbook of Fundamentals, Thermodynamic Properties of Water at Saturation, Chapter 6, Table 2, 1989
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 Productivity
and Energy Protocol.
Current edition approved Oct. 1, 2008March 1, 2015. Published February 2009May 2015. Originally approved in 1997. Last previous edition approved in 20032008 as
F1787 – 97 (2003).(2008). DOI: 10.1520/F1785-97R08. 10.1520/F1785-97R15.
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 Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from American Society of Mechanical Engineers (ASME), ASME International Headquarters, Three Park Ave., New York, NY 10016-5990.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1785 − 97 (2015)
3. Terminology
3.1 Definitions:
3.1.1 control electric energy, n—the electric energy, for example, for controls, fans, consumed by steam kettles whose primary
fuel source is not electricity, that is, gas, direct steam. Control electric energy is measured and reported separately from primary
fuel energy so that their respective fuel prices can be applied to estimate energy costs.
3.1.2 fill-to-spill capacity, n—the maximum food capacity (gal) of the steam kettle as determined by filling to the point of
overflow.
3.1.3 heatup energy, n—energy consumed by the steam kettle as it is used to heat the specified food product to a specified
temperature.
3.1.4 heatup energy effıciency, n—a quantity of energy imparted to the specified food product, expressed as a percentage of
energy consumed by the steam kettle during the heatup event.
3.1.5 heatup energy rate, n—the average rate of energy consumption (kBtu/h or kW) during the heatup energy efficiency test.
3.1.6 maximum energy input rate, n—the peak rate (kBtu/h or kW) at which a steam kettle consumes energy, as measured in
this test method.
3.1.7 nameplate energy input rate, n—the peak rate (kBtu/h or kW) at which a steam kettle consumes energy, as stated by the
manufacturer.
3.1.8 nameplate capacity, n—the food capacity (gal) of the steam kettle, as stated by the manufacturer.
3.1.9 pilot energy rate, n—the rate of energy consumption (kBtu/h) by a gas steam kettle’s standing pilot, where applicable.
3.1.10 production capacity, n—the highest rate (lb/h) at which a steam kettle can bring the specified food product to a specified
temperature.
3.1.11 simmer energy rate, n—the rate (kBtu/h or kW) at which a steam kettle consumes energy while maintaining the specified
food product at a specified simmer temperature.
3.1.12 steam kettle, n—an appliance wherein heat is imparted to food in a deep-sided vessel by steam or hot fluid circulating
through the jacket of the vessel.
3.1.13 testing capacity, n—the capacity (gal) at which the steam kettle is operated during the heatup and simmer tests, that is,
90 % of fill-to-spill capacity.
4. Summary of Test Method
4.1 The steam kettle is connected to the appropriate metered energy source, and the energy input rate is determined to confirm
that it is operating within 5 % of the nameplate energy input rate.
4.2 The steam kettle is filled to the point of overflow to determine the fill-to-spill capacity. For subsequent tests a smaller
volume, the testing capacity, is calculated to allow adequate freeboard between the waterline and the lip of the kettle.
4.3 The steam kettle is set to maximum input and monitored as it heats water from 80°F to 160°F, which yields the heatup
energy efficiency, heatup energy rate, and production capacity.
4.4 The steam kettle controls are adjusted to maintain water at 165°F for three hours, yielding the simmer energy rate.
4.5 When applicable, the energy required to maintain the standing pilot for a gas appliance is measured, and the pilot energy
rate is reported.
5. Significance and Use
5.1 The maximum energy input rate test is used to confirm that the steam kettle 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, gas
service pressure, or steam supply flow or 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 kettle 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 steam kettle, which is
appropriately sized for their operation.
5.3 Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production
capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids
up to serving temperature.
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a steam
kettle. Simmer energy rate is also an indicator of steam kettle energy performance when preparing foods which require long cook
times, for example, potatoes, beans, rice, or stew.
F1785 − 97 (2015)
5.5 Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during
non-cooking periods.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 25 lb with a resolution of 0.01 lb and an uncertainty of 0.01 lb, for
measuring the quantity of water loaded into the kettle.
6.2 Barometer, for measuring absolute atmospheric pressure, for adjustment of measured natural gas volume to standard
conditions. Barometer shall have a resolution of 0.2 in. Hg and an uncertainty of 0.2 in. Hg.
6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. from the floor and with the
capacity to operate at a nominal exhaust ventilation rate of 150 cfm/linear ft of active hood length. This hood shall extend a
minimum of 6 in. past both sides and the front of the cooking vessel and shall not incorporate side curtains or partitions. Makeup
air shall be delivered through face registers or from the space, or both.
6.4 Gas Meter, for measuring the gas consumption of a steam kettle, shall be a positive displacement type with a resolution of
3 3
at least 0.01 ft and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than 2.2 ft /h. If
the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least 0.01 ft and a maximum
uncertainty no greater than 2 % of the measured value.
6.5 Pressure Gage, for monitoring gas pressure. The gage shall have a range from 0 to 15 in. H O, a resolution of 0.5 in. H O,
2 2
and a maximum uncertainty of 1 % of the measured value.
6.6 Stopwatch, with a 1-s resolution.
6.7 Temperature Sensor, for measuring natural gas temperature in the range from 50 to 100°F with an uncertainty of 61°F.
6.8 Thermocouple Probe, industry standard Type T or Type K thermocouples capable of immersion with a range from 50 to
250°F and an uncertainty of 61°F.
6.9 Watt-Hour Meter, for measuring the electrical energy consumption of a steam kettle, having a resolution of at least 1 Wh
and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less
than 100 W, the meter shall have a resolution of at least 1 Wh and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 Water, from municipal water supply or other potable source.
8. Sampling
8.1 Steam Kettle—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance in accordance with the manufacturer’s instructions under a 4-ft deep canopy exhaust hood mounted
against the wall, with the lower edge of the hood 6 ft, 6 in. from the floor. Position the steam kettle with front edge of the cooking
vessel inset 6 in. from the front edge of the hood at the manufacturer’s recommended working height. The length of the exhaust
hood and active filter area shall extend a minimum of 6 in. past both sides of the cooking vessel. In addition, both sides of the
appliance shall be a minimum of 3 ft from any side wall, side partition, or other operating appliance. The exhaust ventilation rate
shall be 150 cfm/linear ft of hood length. The application of a longer hood is acceptable, provided the ventilation rate is maintained
at 150 cfm/linear ft over the entire length of the active hood. The associated heating or cooling system shall be capable of
maintaining an ambient temperature of 75 6 5°F within the testing environment when the exhaust ventilation system is operating.
9.2 Connect the steam kettle to a calibrated energy test meter. For gas installations, install a pressure regulator downstream from
the meter to maintain a constant pressure of gas for all tests. Install instrumentation to record both the pressure and temperature
of the gas supplied to the steam kettle and the barometric pressure during each test so that the measured gas flow can be corrected
to standard conditions. For electric installations, a voltage regulator may be required during tests if the voltage supply is not within
62.5 % of the manufacturer’s nameplate voltage.
9.3 For a gas steam kettle, adjust (during maximum energy input) the gas supply pressure downstream from the appliance’s
pressure regulator to within 62.5 % of the operating manifold pressure specified by the manufacturer. Make adjustments to the
appliance following the manufacturer’s recommendations for optimizing combustion. Proper combustion may be verified by
measuring air-free CO in accordance with ANSI Z83.11.
9.4 For an electric steam kettle, while the elements are energized, confirm that the supply voltage is within 62.5 % of the
operating voltage specified by the manufacturer. Record the test voltage for each test.
NOTE 1—It is the intent of the testing procedure herein to evaluate the performance of a steam kettle at its rated gas pressure or electric voltage. If
an electric unit is rated dual voltage, that is, designed to operate at either 208 or 240 V with no change in components, the voltage selected by the
F1785 − 97 (2015)
manufacturer or tester, or both, shall be reported. If a steam kettle is designed to operate at two voltages without a change in the resistance of the heating
elements, the performance of the unit, for example, preheat time, may differ at the two voltages.
9.5 Determine the control settings necessary to maintain a stable simmer temperature in the kettle averaging 165 6 1°F. If
necessary, identify these control positions with a mark so that the tester may quickly adjust the kettle between heatup and simmer
tests.
10. Procedures
10.1 General:
10.1.1 If the steam kettle is equipped with a lid, all tests shall be conducted with the lid removed or fully raised.
10.1.2 Optionally, all tests may be repeated with the lid closed and the steam kettle reevaluated as a separate appliance.
NOTE 2—PG & E found that the simmer energy rate was reduced by as much as 50 % when the steam kettle was evaluated with the lid down.
10.1.3 For gas steam kettles, the following shall be obtained and recorded for each test run:
10.1.3.1 Higher heating value;
10.1.3.2 Standard gas pressure and temperature used to correct measured g
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