ASTM F1784-97(2003)

Standard Test Method for Performance of a Pasta Cooker

SCOPE
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.
1.3 The pasta cooker can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (11.2),
1.3.2 Water-boil efficiency (11.3),
1.3.3 Preheat energy consumption, time, and rate (11.4),
1.3.4 Idle/simmer (11.5),
1.3.5 Pilot energy rate (11.6), and
1.3.6 Pasta cooking preparation (11.7).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.
1.5 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
1.6 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

• Status: Historical
• Publication Date: 09-Sep-2003
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F1784-97 - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 10-Sep-2003
• Replaced By: ASTM F1784-97(2003)e1 - Standard Test Method for Performance of a Pasta Cooker
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 10-Sep-2003
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 10-Sep-2003

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
Designation: F 1784 – 97 (Reapproved 2003)
Standard Test Method for
Performance of a Pasta Cooker
This standard is issued under the fixed designation F 1784; 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.
1. Scope Table 2—Thermodynamic, Chapter 6, Table
2—Thermodynamic Properties of Water at Saturation
1.1 This test method covers the energy consumption and
ASHRAE Guideline 2—1986 (RA90), Engineering Analy-
cooking performance of floor-model and countertop pasta
sis of Experimental Data, American Society of Heating,
cookers. The food service operator can use this evaluation to
Refrigeration, and Air Conditioning Engineers, Inc.
select a pasta cooker and understand its energy consumption
2.2 AOAC Documents:
and production capacity.
AOAC 984.25 Moisture (Loss of Mass on Drying) in
1.2 This test method is applicable to floor and countertop
Frozen French Fried Potatoes
model gas and electric units with 1000 to 4000-in. cooking
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
capacity. Cooking capacity is a measurement of available
tion Method
cooking volume. The depth of the cooking capacity is mea-
2.3 ANSI Standard:
sured from the heating elements or heat transfer surface, or
ANSI Z83.13 Gas Food Service Equipment
both, to the water fill line. The width is measured from the
inside edge of the cooking vat across to the other inside edge
3. Terminology
ofthecookingvat.Thelengthismeasuredfromthefrontinside
3.1 Definitions:
edge of the cooking vat to the rear inside edge of the cooking
3.1.1 auto-fill, n—awaterheightsensordevisethatactivates
vat.
a fresh water fill solenoid if the water level in the cooking
1.3 The pasta cooker can be evaluated with respect to the
vessel drops below predetermined height.
following (where applicable):
3.1.2 overflow drain, n—a drain for eliminating the excess
1.3.1 Energy input rate (11.2),
foam and starch created during the cooking process.
1.3.2 Water-boil efficiency (11.3),
3.1.3 pasta cooker, n—an appliance, including a cooking
1.3.3 Preheat energy consumption, time, and rate (11.4),
vessel, in which water is placed to such a depth that the
1.3.4 Idle/simmer (11.5),
cooking food is essentially supported by displacement of the
1.3.5 Pilot energy rate (11.6), and
water rather than by the bottom of the vessel. Heat is delivered
1.3.6 Pasta cooking preparation (11.7).
to the water by means of an immersed electric element or band
1.4 This test method is not intended to answer all perfor-
wrapped vessel (electric pasta cooker), or by heat transfer from
mancecriteriaintheevaluationandselectionofapastacooker.
gas burners through either the walls of the pasta cooker or
1.5 The values stated in inch-pound units are to be regarded
through tubes passing through the water (gas pasta cooker).
as the standard. The values given in parentheses are for
3.1.4 test method, n—a definitive procedure for the identi-
information only.
fication, measurement, and evaluation of one or more qualities,
1.6 This test method does not purport to address all of the
characteristics, or properties of a material, product, system, or
safety concerns, if any, associated with its use. It is the
service that produces a test result.
responsibility of the user of this standard to establish appro-
3.2 Definitions of Terms Specific to This Standard:
priate safety and health practices and determine the applica-
3.2.1 cold water bath, n—a container filled with 60 to 80°F
bility of regulatory limitations prior to use.
(15.6 to 26.7°C) water, that is used to cool the cooked pasta to
2. Referenced Documents stop the cooking process. The water bath needs enough water
capacity to be able to completely cover the cooked pasta when
2.1 ASHRAE Documents:
a pasta basket is submerged into the cold water bath.
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
Available from American Society of Heating, Refrigerating, and Air-
This test method is under the jurisdiction of ASTM Committee F26 on Food Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Service Equipment and is the direct responsibility of Subcommittee F26.06 on 30329.
Productivity and Energy Protocol. OfficialMethodsofAnalysisoftheAssociationofOfficialAnalyticalChemists.
Current edition approved Sept. 10, 2003. Published September 2003. Originally Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
approved in 1997. Last previous edition approved in 1997 as F 1784 – 97. Arlington, VA 22209.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1784 – 97 (2003)
3.2.2 energy input rate, n—peak rate at which a pasta in. in diameter spaghetti pasta to a condition of 125 6 3%
cooker consumes energy (Btu/h or kW). weight gain with the thermostat(s) set at a calibrated cooking
3.2.3 pilot energy rate, n—average rate of energy consump- temperature. Production capacity is based on the largest pasta
tion (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if load.
applicable.
5. Significance and Use
3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at
5.1 The energy input rate test is used to confirm that the
which a pasta cooker can bring the specified food product to a
pasta cooker under test is operating in accordance with its
specified “cooked” condition.
nameplate rating.
3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which
5.2 Water-boil efficiency is a quick indicator of pasta cooker
a pasta cooker brings the specified food product to a specified
energy efficiency performance under boiling conditions. This
“cooked” condition. This does not necessarily refer to maxi-
information enables the food service operator to consider
mum rate.
energy efficiency performance when selecting a pasta cooker.
3.2.6 test, n—a set of three loads of pasta cooked in a
5.3 The pasta cooker temperature calibration is used to
prescribed manner and sequential order.
ensure that the pasta cooker being tested is operating at the
3.2.7 uncertainty, n—measure of systematic and precision
errors in specified instrumentation or measure of repeatability specifiedtemperature.Temperaturecalibrationalsocanbeused
to evaluate and calibrate the thermostat control dial(s).
of a reported test result.
3.2.8 water-boil effıciency, n—quantity of energy (latent 5.4 Preheat energy and time can be useful to food service
operators to manage energy demands and to estimate the
heat of vaporization) required to boil water from the pasta
cooker, expressed as a percentage of the quantity of energy amount of time required for preheating a pasta cooker.
5.5 Idle/simmer energy rate and pilot energy rate can be
input to the pasta cooker during the boil-off period.
3.2.9 working capacity—the calculated capacity of the used to estimate energy consumption during non-cooking
periods.
manufacturer’s cooking baskets as determined by a specified
5.6 Production capacity is used by food service operators to
method of calculation.
choose a pasta cooker that matches their particular food output
4. Summary of Test Method
requirements.
4.1 All of the pasta cooking tests shall be conducted with
6. Apparatus
the pasta cooker installed under a wall-mounted canopy
exhaust ventilation hood that shall operate at an airflow based 6.1 Analytical Balance Scale, for measuring weights up to
on 300 cfm/linear ft (460 L/s/linear m) of hood length. 10lb,witharesolutionof0.01lb(0.004kg)andanuncertainty
Additionally, an energy supply meeting the manufacturer’s of 0.01 lb.
specification shall be provided for the gas or electric pasta 6.2 Barometer, for measuring absolute atmospheric pres-
cooker under test. sure, to be used for adjustment of measured gas volume to
4.2 The pasta cooker under test is connected to the appro- standard conditions. Shall have a resolution of 0.2 in. Hg (670
priate metered energy source. The measured energy input rate Pa) and an uncertainty of 0.2 in. Hg.
is determined and checked against the rated input before 6.3 Canopy Exhaust Hook, 4 ft (1.2 m) in depth, wall-
continuing with testing. mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
4.3 The pasta cooker is place on a platform scale and from the floor and with the capacity to operate at a nominal net
operated with a known weight of water contained in the pasta exhaust ventilation rate of 300 cfm/linear ft (460 L/s/linear m)
cooker and the thermostat(s) set to the maximum setting.After of active hood length. This hood shall extend a minimum of 6
a specified weight of water was boiled off, the water-boil in. (152 mm) past both sides and the front of the cooking
efficiency is calculated. appliance and shall not incorporate side curtains or partitions.
4.4 The water temperature in the cooking zone of the pasta Makeup air shall be delivered through face registers or from
cooker is monitored at a location chosen to represent the the space, or both.
average temperature of the water while the pasta cooker 6.4 Convection Drying Oven, with temperature controlled at
maintains a specified cooking temperature. The pasta cooker’s 220 6 5°F (100 6 3°C), used to determine moisture content of
thermostat is calibrated to achieve the calculated simmer/idle both the dry and cooked pasta.
temperature at a location chosen to represent the average 6.5 Data Acquisition System, for measuring energy and
temperature of the water while the pasta cooker is maintaining temperatures, capable of multiple temperature displays updat-
the idle condition. ing at least every 2 s.
4.5 Preheat energy, time, and rate are determined while the 6.6 Flowmeter, for measuring total water consumption of
pasta cooker is operated with the thermostat(s) are set to the appliance. Shall have a resolution of 0.01 gal and an
specified temperature. The idle/simmer/energy are determined uncertainty of 0.01 gal at a flow rate as low as 0.2 gpm.
while the pasta cooker operated with the thermostat(s) are set 6.7 Gas Meter, for measuring the gas consumption of a
tospecifiedidletemperature.Therateofpilotenergyconsump- pasta cooker, shall be a positive displacement type with a
3 3
tion also is determined when applicable to the pasta cooker resolution of at least 0.01 ft (0.0003 m ) and a maximum
under test. uncertainty no greater than 1 % of the measured value for any
3 3
4.6 Energy consumption and time are monitored while the demand greater than 2.2 ft (0.06 m )/h. If the meter is used for
pasta cooker is used to cook three loads of dry, 0.072 6 0.004 measuring the gas consumed by the pilot lights, it shall have a
F 1784 – 97 (2003)
FIG. 1 Equipment Configuration
resolution of at least 0.01 ft and a maximum uncertainty no 7.3 Pasta Noodles, will be a dry-type spaghetti shape. The
greater than 2 % of the measured value. spaghetti shall be manufactured from 100 % durum semolina
6.8 Platform Balance Scale, or appropriate load cells, used wheat. The spaghetti diameter shall be 0.072 6 0.004 in., with
tomeasurethelossofwaterfromthepastacookerduringwater a specified initial moisture content (10 6 2 %).
boil test. The scale shall have a capacity to accommodate the
NOTE 1—Bordent Prince line is 100 % durum semolina wheat
total weight of the pasta cooker plus 200 lb (90.7 kg) of water,
spaghetti-shape pasta and has been shown to be an acceptable product for
and shall have a precision of 0.2 lb (10 g) and an uncertainty
testing by PG & E’s Food Service Technology Center.
of 0.2 lb when used to measure the loss of water from the pasta
8. Sampling
cooker.
6.9 Pressure Gage, for monitoring gas pressure. Shall have
8.1 Pasta Cooker—Select a representative production
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
model for performance testing.
in. H O (125 kPa), and a maximum uncertainty of 1 % of the
measured value.
9. Preparation of Apparatus
6.10 Stopwatch, with a 1-s resolution.
9.1 Measure the pasta cookers vat’s cooking capacity. The
6.11 Thermocouple Probe(s), industry standard Type T or
pasta cooker’s cooking vat may be shaped in such a way that
Type K thermocouples capable of immersion, with a range
simple measurements do not yield the true cooking capacity. In
from 50 to 400°F and an uncertainty of 61°F (60.56°C).
this case fill the pasta cooker with water till the bottom edge of
6.12 Temperature Sensor, for measuring natural gas tem-
the cooking capacity is reached. Then measure the volume of
perature in the range from 50 to 100°F with an uncertainty of
water required to fill the cooking capacity to the top.
61°F (60.56°C).
9.2 Install the appliance according to the manufacturer’s
6.13 Pasta Cooker Baskets, supplied by the manufacturer of
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
the pasta cooker under testing. A total of three baskets is
mounted against the wall, with the lower edge of the hood 6 ft,
required to test each pasta cooker in accordance with these
6 in. (1.98 m) from the floor. Position the pasta cooker with the
procedures.
front edge of the water in the cooking vat inset 6 in. (152 mm)
6.14 Watt-Hour Meter, for measuring the electrical energy
from the front edge of the hood at the manufacturer’s recom-
consumption of a pasta cooker, shall have a resolution of at
mended working height. The length of the exhaust hood and
least 10 Wh and a maximum uncertainty no greater than 1.5 %
activefilterareashallextendaminimumof6in.(152mm)past
of the measured value for any demand greater than 100 W. For
the vertical plane of both sides of the pasta cooker. In addition,
any demand less than 100 W, the meter shall have a resolution
both sides of the pasta cooker shall be a minimum of 3 ft (0.9
of at least 10 Wh and a maximum uncertainty no greater than
m) from any side wall, side partition, or other operating
10 %.
appliance. A drip and cold bath station position next to the
4 pasta cooker is recommended. Equipment configuration is
7. Reagents and Materials
shown in Fig. 1. The exhaust ventilation rate shall be 300
7.1 Water, having a maximum hardness of three grains per
cfm/linear ft (460 L/s/linear m) of hood length. The associated
gallon. Distilled water may be used.
heating or cooling system shall be capable of maintaining an
7.2 Deionized or Distilled Water, Shall be used for the
ambienttemperatureof75 65°F(24 63°C)withinthetesting
water-boilefficiencytest,withaconductivityofnogreaterthan
environment when the exhaust ventilation system is operating.
100 mV.
9.3 Connect the pasta cooker to a calibrated energy test
meter.
...