ASTM F1275-03e1
(Test Method)Standard Test Method for Performance of Griddles
Standard Test Method for Performance of Griddles
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.
The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniformly cooked product.
Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.
Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.
Production capacity is used by food service operators to choose a griddle that matches their food output requirements.
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
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Standards Content (Sample)
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An American National Standard
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Designation:F1275–03
Standard Test Method for
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Performance of Griddles
This standard is issued under the fixed designation F1275; 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 (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.
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e NOTE—Sections 2.2 and 9.3 were editorially corrected in February 2005.
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1. Scope 2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
cooking performance of griddles. The food service operator
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2.3 AOAC Documents:
can use this evaluation to select a griddle and understand its
AOAC Official Action 950.46B Air Drying to Determine
energy efficiency and production capacity.
Moisture Content of Meat and Meat Products
1.2 This test method is applicable to thermostatically con-
AOAC Official Action 960.39 Fat (Crude) or Ether Extract
trolled, single-source (bottom) gas and electric griddles.
in Meat
1.3 The griddle can be evaluated with respect to the follow-
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2.4 ASHRAE Document:
ing (where applicable):
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3.1 Energy input rate (10.2),
of Experimental Data
1.3.2 Temperature uniformity across the cooking surface
and accuracy of the thermostats (10.3),
3. Terminology
1.3.3 Preheat energy and time (10.4),
3.1 Definitions:
1.3.4 Idle energy rate (10.5),
3.1.1 cook time, n—the time required to cook frozen ham-
1.3.5 Pilot energy rate (10.6),
burgers, as specified in 7.1,toa35 6 2% weight loss during
1.3.6 Cooking energy rate and efficiency (10.7), and
a cooking energy efficiency test.
1.3.7 Production capacity and cooking surface temperature
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or
recovery time (10.7).
kWh) by the griddle as it is used to cook hamburgers under
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
heavy- and light-load conditions.
as the standard. The values given in parentheses are for
3.1.3 cooking energy effıciency, n—the quantity of energy
information only.
imparted to the specified food product, expressed as a percent-
1.5 This standard does not purport to address all of the
age of energy consumed by the griddle during the cooking
safety concerns, if any, associated with its use. It is the
event.
responsibility of the user of this standard to establish appro-
3.1.4 cooking energy rate, n—the average rate of energy
priate safety and health practices and determine the applica-
consumption (Btu/h (kJ/h) or kW) during the cooking energy
bility of regulatory limitations prior to use.
efficiency tests. It refers to all loading scenarios (heavy and
2. Referenced Documents light).
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3.1.5 energy input rate, n—the peak rate (Btu/h (kJ/h) or
2.1 ASTM Standards:
kW) at which an appliance will consume energy, typically
D3588 Practice for Calculating Heat Value, Compressibil-
reflected during preheating.
ity, and Relative Density of Gaseous Fuels
3.1.6 griddle, n—adeviceforcookingfoodinoiloritsown
juices by direct contact with a hot surface.
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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
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Productivity and Energy Protocol. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Current edition approved Sept. 10, 2003. Published September 2003. Originally 4th Floor, New York, NY 10036.
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approved in 1990. Last previous edition approved in 1999 as F1275–99. Available from Association of Official Analytical Chemists, 1111 N. 19th
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or Street, Arlington, VA 22209.
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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.
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F1275–03
3.1.7 idle energy rate, n—the average rate of energy con- 5. Significance and Use
sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
5.1 The energy input rate test is used to confirm that the
maintaining the cooking surface at the thermostat set point.
griddle is operating properly prior to further testing.
3.1.8 pilot energy rate, n—the average rate of energy
5.2 The temperature uniformity of the cooki
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