ASTM F2473-12(2018)

Standard Test Method for Performance of Water-Bath Rethermalizers

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the water-bath rethermalizer under test is operating in accordance with its nameplate rating.  
5.2 The water-bath rethermalizer temperature calibration is used to ensure that the water-bath rethermalizer being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).  
5.3 Preheat energy and time can be useful to food service operators to manage energy demands, and to estimate the amount of time required for preheating a water-bath rethermalizer.  
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-rethermalizing periods.  
5.5 Production capacity is used by food service operators to choose a water-bath rethermalizer that matches their particular food output requirements.  
5.6 Retherm-energy efficiency is a precise indicator of the water bath rethermalizer’s energy performance under full-load condition. This information enables the operator to consider energy performance when selecting a water-bath rethermalizer.
SCOPE
1.1 This test method covers the energy consumption and rethermalizing performance of floor-model and countertop water-bath rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy consumption and production capacity.  
1.2 This test method is applicable to floor and countertop model gas and electric units.  
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (10.2),  
1.3.2 Preheat energy consumption, time, and rate (10.4),  
1.3.3 Idle energy rate (10.5),  
1.3.4 Pilot energy rate (10.6),  
1.3.5 Retherm energy rate (10.8),  
1.3.6 Production capacity (10.8), and  
1.3.7 Retherm-energy efficiency (10.8).  
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath rethermalizer.  
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.7 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: Historical
• Publication Date: 28-Feb-2018
• ICS: 91.040.20 - Buildings for commerce and industry
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

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
Designation: F2473 − 12 (Reapproved 2018) An American National Standard
Standard Test Method for
1
Performance of Water-Bath Rethermalizers
This standard is issued under the fixed designation F2473; 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 2. Referenced Documents
2
2.1 ASTM Standards:
1.1 This test method covers the energy consumption and
D3588 Practice for Calculating Heat Value, Compressibility
rethermalizing performance of floor-model and countertop
Factor, and Relative Density of Gaseous Fuels
water-bath rethermalizers. The food service operator can use
3
2.2 ANSI Standard:
this evaluation to select a water-bath rethermalizer and under-
ANSI Z83.11 Gas Food Service Equipment
stand its energy consumption and production capacity.
4
2.3 ASHRAE Documents:
1.2 This test method is applicable to floor and countertop
ASHRAE Handbook of Fundamentals Chapter 6, Table
model gas and electric units.
2—Thermodynamic; Chapter 6, Table
1.3 The water-bath rethermalizer can be evaluated with
2—Thermodynamic Properties of Water at Saturation
respect to the following (where applicable):
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.3.1 Energy input rate (10.2), of Experimental Data
5
2.4 NSF Standards:
1.3.2 Preheat energy consumption, time, and rate (10.4),
NSF Listing-Food Equipment and Related, Components and
1.3.3 Idle energy rate (10.5),
Material
1.3.4 Pilot energy rate (10.6),
NSF/ANSI 4 Commercial Cooking, Rethermalization and
1.3.5 Retherm energy rate (10.8),
Powered Hot Food Holding and Transport Equipment
1.3.6 Production capacity (10.8), and
1.3.7 Retherm-energy efficiency (10.8).
3. Terminology
1.4 This test method is not intended to answer all perfor-
3.1 Definitions:
mance criteria in the evaluation and selection of a water-bath
3.1.1 auto-fill, n—water height sensor device that activates a
rethermalizer.
fresh water fill solenoid when the water level in the rethermal-
izer drops below a predetermined height.
1.5 The values stated in inch-pound units are to be regarded
3.1.2 energy input rate, n—peak rate at which a water-bath
as the standard. The values given in parentheses are for
rethermalizer consumes energy (Btu/h (kJ/h) or kW).
information only.
3.1.3 idle energy rate, n—average rate of energy consumed
1.6 This standard does not purport to address all of the
(Btu/h or kW) by the rethermalizer while holding or maintain-
safety concerns, if any, associated with its use. It is the
ing the water vat at the thermostat(s) set point.
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
3.1.4 over-flow drain, n—drain for eliminating the excess
mine the applicability of regulatory limitations prior to use.
foam and starch created during the rethermalizing process.
1.7 This international standard was developed in accor-
3.1.5 pilot energy rate, n—average rate of energy consump-
dance with internationally recognized principles on standard-
tion (Btu/h (kJ/h)) by a water-bath rethermalizer’s continuous
ization established in the Decision on Principles for the
pilot (if applicable).
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Barriers to Trade (TBT) Committee.
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
1
This test method is under the jurisdiction of ASTM Committee F26 on Food 4th Floor, New York, NY 10036.
4
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 March 1, 2018. Published March 2018. Originally 30329.
5
approved in 2005. Last previous edition approved in 2012 as F2473 – 12. DOI: Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann
10.1520/F2473-12R18. Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2473 − 12 (2018)
3.1.6 preheat energy, n—amount of energy consumed (Btu 4.5 Energy consumption and time are monitored while the
or kWh) by the rethermalizer while
...

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: F2473 − 12 F2473 − 12 (Reapproved 2018) An American National Standard
Standard Test Method for
1
Performance of Water-Bath Rethermalizers
This standard is issued under the fixed designation F2473; 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 energy consumption and rethermalizing performance of floor-model and countertop water-bath
rethermalizers. The food service operator can use this evaluation to select a water-bath rethermalizer and understand its energy
consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units.
1.3 The water-bath rethermalizer can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Preheat energy consumption, time, and rate (10.4),
1.3.3 Idle energy rate (10.5),
1.3.4 Pilot energy rate (10.6),
1.3.5 Retherm energy rate (10.8),
1.3.6 Production capacity (10.8), and
1.3.7 Retherm-energy efficiency (10.8).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a water-bath
rethermalizer.
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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.7 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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
3
2.2 ANSI Standard:
ANSI Z83.11 Gas Food Service Equipment
4
2.3 ASHRAE Documents:
ASHRAE Handbook of Fundamentals Chapter 6, Table 2—Thermodynamic; Chapter 6, Table 2—Thermodynamic Properties
of Water at Saturation
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
5
2.4 NSF Standards:
NSF Listing-Food Equipment and Related, Components and Material
NSF/ANSI 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
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 May 1, 2012March 1, 2018. Published July 2012March 2018. Originally approved in 2005. Last previous edition approved in 20052012 as
F2473 – 05.F2473 – 12. DOI: 10.1520/F2473-12.10.1520/F2473-12R18.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
5
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F2473 − 12 (2018)
3. Terminology
3.1 Definitions:
3.1.1 auto-fill, n—water height sensor device that activates a fresh water fill solenoid when the water level in the rethermalizer
drops below a predetermined height.
3.1.2 energy input rate, n—peak rate at which a water-bath rethermalizer consumes energy (Btu/h (kJ/h) or kW).
3.1.3 idle energy rate, n—average rate of energy consumed (Btu/h or kW) by the rethermalizer while holding or maintaining
the water vat at the thermostat(s) set point.
3.1.4 over-flow drain, n—drain for eliminating the excess foam and starch crea
...