ASTM F1695-20

Standard Test Method for Performance of Underfired Broilers

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.  
5.2 Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients.  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation.  
5.4 Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler.  
5.5 Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.  
1.2 This test method is applicable to gas and electric underfired broilers.  
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2),  
1.3.2 Temperature distribution across the broiling area (see 10.3),  
1.3.3 Preheat energy and time (see 10.5),  
1.3.4 Pilot energy rate, if applicable (see 10.6),  
1.3.5 Cooking energy rate (see 10.7), and  
1.3.6 Cooking energy efficiency and production capacity (see 10.8).  
1.4 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.  
1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 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

• Status: Published
• Publication Date: 31-Aug-2020
• 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

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:F1695 −20 An American National Standard
Standard Test Method for
1
Performance of Underfired Broilers
This standard is issued under the fixed designation F1695; 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
2.1 ASTM Standards:
1.1 This test method covers the evaluation of the energy
A36/A36MSpecification for Carbon Structural Steel
consumption and cooking performance of underfired broilers.
D3588Practice for Calculating Heat Value, Compressibility
The food service operator can use this evaluation to select an
Factor, and Relative Density of Gaseous Fuels
underfired broiler and understand its energy performance.
3
2.2 ANSI Standard:
1.2 This test method is applicable to gas and electric
ANSI Z83.11American National Standard for Gas Food
underfired broilers.
Service Equipment
4
1.3 The underfired broiler can be evaluated with respect to 2.3 AOAC Documents:
AOAC Official Action 950.46Air Drying to Determine
the following (where applicable):
Moisture Content of Meat and Meat Products%
1.3.1 Energy input rate (see 10.2),
AOAC OfficialAction 960.39 Fat (Crude) or Ether Extract
1.3.2 Temperature distribution across the broiling area (see
in Meat
10.3),
5
2.4 ASHRAE Document:
1.3.3 Preheat energy and time (see 10.5),
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.3.4 Pilot energy rate, if applicable (see 10.6),
of Experimental Data
6
1.3.5 Cooking energy rate (see 10.7), and
2.5 Other Document:
1.3.6 Cooking energy efficiency and production capacity
Development and Application of a Uniform Testing Proce-
(see 10.8). dure for Griddles, 1989
Development and Validation of a Standard Test Method for
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
Underfired Broilers, 1997
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
3. Terminology
and are not considered standard.
3.1 Definitions:
1.5 This standard does not purport to address all of the
3.1.1 cooking energy, n—energy consumed by the under-
safety concerns, if any, associated with its use. It is the
firedbroilerasitisusedtocookhamburgerpattiesunderheavy
responsibility of the user of this standard to establish appro- load conditions.
priate safety, health, and environmental practices and deter-
3.1.2 cooking energy effıciency, n—quantity of energy im-
mine the applicability of regulatory limitations prior to use.
parted to the hamburgers, expressed as a percentage of energy
1.6 This international standard was developed in accor- consumed by the underfired broiler during the cooking event.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
2
Development of International Standards, Guides and Recom- For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
mendations issued by the World Trade Organization Technical
Standards volume information, refer to the standard’s Document Summary page on
Barriers to Trade (TBT) Committee.
the ASTM website.
3
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036.
4
Available from the Association of Official Analytical Chemists, 1111 N. 19th
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Street, Arlington, VA 22209.
5
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from American Society of Heating, Refrigerating, and Air-
Productivity and Energy Protocol. Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Current edition approved Sept. 1, 2020. Published October 2020. Originally 30329.
6
approved in 1996. Last previous edition approved in 2015 as F1695–03 (2015). Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
DOI: 10.1520/F1695-20. #101, San Roman, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F1695−20
3.1.3 cooking energy rate, n—average rate of energy con- 4.6 Withthecontrolssetsuchthatthebroilingareadoesnot
sumption (Btu/h (kJ/h) or kW) during the cooking energy exceed 600°F (315°C), the underfired broiler is used to cook
1
efficiency tests, with the underfired broiler set such that the thawed
...

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: F1695 − 03 (Reapproved 2015) F1695 − 20 An American National Standard
Standard Test Method for
1
Performance of Underfired Broilers
This standard is issued under the fixed designation F1695; 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 covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food
service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2 This test method is applicable to gas and electric underfired broilers.
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature distribution across the broiling area (see 10.3),
1.3.3 Preheat energy and time (see 10.410.5),
1.3.4 Pilot energy rate, if applicable (see 10.510.6),
1.3.5 Cooking energy rate (see 10.610.7), and
1.3.6 Cooking energy efficiency and production capacity (see 10.710.8).
1.4 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.
1.5 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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.6 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.
1
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, 2015Sept. 1, 2020. Published May 2015October 2020. Originally approved in 1996. Last previous edition approved in 20082015 as
F1695 – 03 (2008).(2015). DOI: 10.1520/F1695-03R15.10.1520/F1695-20.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1695 − 20
2. Referenced Documents
2
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
3
2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 AOAC Documents:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products%
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
5
2.4 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
6
2.5 Other Document:
Development and Application of a Uniform Testing Procedure for Griddles, 1989
Development and Validation of a Standard Test Method for Underfired Broilers, 1997
3. Terminology
3.1 Definitions:
3.1.1 cooking energy, n—energy consumed by the underfired broiler as it is used to cook hamburger patties under heavy- and
light-load heavy load conditions.
3.1.2 cooking energy effıciency, n—quantity of energy imparted to the hamburgers, expressed as a percentage of energy consumed
by the underfired broiler during the cooking event.
3.1.3 cooking energy rate, n—average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiency tests,
with the underfired broiler set such that the broiling area does not exceed 600°F (315°C) as measured by 5-in. diameter steel disks.
3.1.4 cook time, n—time required to cook fresh hamburgers as specified in 7.4 to a 35 6 2 % weight loss during a cooking energy
efficiency test.
3.1.5 energy input rate, n—peak rate at which an underfired broiler consumes energy (Btu/h (kJ/h) or kW).
3.1.6 pilot energy rate, n—average rate of energy consumption (Btu/h (kJ/h)) by an underfired broiler’s continuous pilot (if
applicable).
3.1.7 preheat energy, n—amount of energy consumed by the underfired broiler while preheating t
...