ASTM F1605-14(2019)

Standard Test Method for Performance of Double-Sided Griddles

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing.  
5.2 The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sided griddle that provides a uniformly cooked product.  
5.3 The preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the double-sided griddle can be ready for operation.  
5.4 The idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Cooking energy efficiency is a precise indicator of double-sided griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a double-sided griddle.  
5.6 Production capacity is used by food service operators to choose a double-sided griddle that matches their food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.  
1.2 This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric) contact griddles with separately heated top surfaces.  
1.3 The double-sided 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(s) and thermostats accuracy (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, if applicable (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 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: 30-Apr-2019
• 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 F1605-14 - Standard Test Method for Performance of Double-Sided Griddles
• Effective Date: 01-May-2019
• Refers: ASTM F1919-14 - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
• Effective Date: 01-Apr-2014
• Refers: ASTM D3588-98(2011) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 01-Nov-2011
• Refers: ASTM F1919-10 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
• Effective Date: 15-Nov-2010
• Refers: ASTM F1919-03 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
• Effective Date: 10-Sep-2003
• Refers: ASTM D3588-98(2003) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-2003
• Refers: ASTM F1919-98 - Standard Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
• Effective Date: 10-Oct-1998
• Refers: ASTM D3588-98 - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-1998
• 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: 01-May-2019
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-May-2019
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-May-2019
• Referred By: ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
• Effective Date: 01-May-2019
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-May-2019

Overview

ASTM F1605-14(2019), published by ASTM International, establishes a standard test method for evaluating the performance and energy consumption of double-sided griddles. Applicable to thermostatically controlled, double-sided gas, electric, or combination griddles with separately heated top surfaces, this standard offers food service operators a way to assess productivity, energy efficiency, and temperature uniformity. Adhering to this test method helps operators select equipment that maintains consistent food quality, meets output demands, and optimizes energy use in commercial kitchens.

Key Topics

• Energy Consumption and Efficiency: The standard measures total energy input, idle energy rate, pilot energy rate (if present), and cooking energy efficiency. These metrics give a comprehensive view of the griddle’s performance during active cooking, preheating, and idle periods.

• Temperature Uniformity: Consistent temperature across the bottom cooking surface is critical for uniformly cooked products. The test assesses how evenly the griddle heats, helping select griddles that ensure food safety and quality.

• Preheat Energy and Time: Operators learn how fast the griddle reaches operational temperatures and the energy required, enabling better management of kitchen power demands and faster preparation times.

• Production Capacity: The standard evaluates how much food the griddle can cook per hour and how quickly the surface recovers after loading, guiding decisions based on required kitchen throughput.

• Test Applicability: Suitable for various commercial griddle types, this method can be used for both heavy- and light-load conditions, reflecting real-world usage.

Applications

ASTM F1605-14(2019) offers practical value to a wide range of stakeholders, primarily within the commercial food service industry:

• Food Service Operators: Utilize standardized performance data to select double-sided griddles that align with specific operational needs regarding speed, productivity, and efficiency.
• Facility Managers: Estimate and track kitchen energy consumption, supporting sustainability and cost-saving initiatives.
• Equipment Manufacturers: Apply testing protocols during product development to meet recognized benchmarks for energy performance and cooking consistency.
• Procurement Teams: Compare equipment options using objective, third-party test data, ensuring that investment decisions are based on consistent criteria.
• Regulatory Compliance: Adopt practices that align with internationally recognized energy and safety protocols, aiding in meeting regional and global standards for kitchen appliance performance.

Related Standards

• ASTM F1919: Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric - This standard outlines construction and safety requirements for similar equipment.
• ANSI Z83.11: American National Standard for Gas Food Service Equipment - Provides broader safety standards for gas-powered food service appliances.
• ASHRAE Guideline 2-1986: Engineering Analysis of Experimental Data - Referenced for best practices in data collection and analysis.
• ASTM D3588: Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels - Supports accurate energy calculations for gas equipment.

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By implementing ASTM F1605-14(2019), food service professionals and equipment manufacturers benefit from a rigorous, internationally recognized standard to evaluate and compare double-sided griddles. This ensures efficient, safe, and consistent cooking operations while supporting sustainable energy use across the industry.

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: F1605 − 14 (Reapproved 2019) An American National Standard
Standard Test Method for
Performance of Double-Sided Griddles
This standard is issued under the fixed designation F1605; 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
1.1 This test method covers the energy consumption and 2.1 ASTM Standards:
cooking performance of double-sided griddles. The food ser- D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
vice operator can use this evaluation to select a double-sided
griddle and understand its energy efficiency and productivity. F1919Specification for Griddles, Single-Sided and Double-
Sided, Gas and Electric
1.2 This test method is applicable to thermostatically
2.2 ANSI Standard:
controlled, double-sided gas and electric (or combination gas
ANSI Z83.11American National Standard for Gas Food
and electric) contact griddles with separately heated top
Service Equipment
surfaces.
2.3 ASHRAE Document:
1.3 The double-sided griddle can be evaluated with respect
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
to the following (where applicable):
of Experimental Data
1.3.1 Energy input rate (10.2);
3. Terminology
1.3.2 Temperature uniformity across the cooking surface(s)
and thermostats accuracy (10.3);
3.1 Definitions:
1.3.3 Preheat energy and time (10.4);
3.1.1 cook time, n—the time required to cook frozen
1.3.4 Idle energy rate (10.5);
hamburgers, as specified in 7.4,toa35 6 2% weight loss
1.3.5 Pilot energy rate, if applicable (10.6);
during a cooking energy efficiency test.
1.3.6 Cooking energy rate and efficiency (10.7); and
3.1.2 cooking energy, n—energy consumed by the double-
1.3.7 Production capacity and cooking surface temperature
sided griddle as it is used to cook hamburger patties under
recovery time (10.7).
heavy- and light-load conditions.
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1.3 cooking energy effıciency, n—a quantity of energy
as standard. The values given in parentheses are mathematical
imparted to the hamburgers, expressed as a percentage of
conversions to SI units that are provided for information only
energy consumed by the double-sided griddle during the
and are not considered standard.
cooking event.
1.5 This standard does not purport to address all of the
3.1.4 cooking energy rate, n—the average rate of energy
safety concerns, if any, associated with its use. It is the
consumption (Btu/h (kJ/h) or kW) during the cooking energy
responsibility of the user of this standard to establish appro-
efficiency tests. It refers to all loading scenarios (heavy and
priate safety, health, and environmental practices and deter-
light).
mine the applicability of regulatory limitations prior to use.
3.1.5 cookingzone,n—theheatedareadefinedbytheinside
1.6 This international standard was developed in accor-
perimeter ( ⁄8-in. for the outside edge) of the upper cooking
dance with internationally recognized principles on standard-
surface when in the lowered position.
ization established in the Decision on Principles for the
3.1.6 double-sidedgriddle,n—adeviceforcookingfoodby
Development of International Standards, Guides and Recom-
direct contact with two actively heated surfaces.
mendations issued by the World Trade Organization Technical
Barriers to Trade (TBT) Committee.
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
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036, http://www.ansi.org.
Current edition approved May 1, 2019. Published June 2019. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1995. Last previous edition approved in 2014 as F1605–14. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1605-14R19. 30329,http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1605 − 14 (2019)
3.1.7 energy input rate, n—the peak rate at which a double- done condition with the thermostats set to a calibrated 350°F
sided griddle consumes energy (Btu/h (kJ/h) or kW). (177°C). Cooking energy efficiency, cooking energy rate,
production capacity, and bottom surface recovery time are
3.1.8 idle energy rate, n—the average rate of energy con-
determined for heavy and light-load test conditions.
sumed(Btu/h(kJ/h)orkW)bythedouble-sidedgriddlewhile“
holding” or “idling” the cooking surface at the thermostat set
5. Significance and Use
point.
5.1 The energy input rate test is used to confirm that the
3.1.9 pilot energy rate, n—the average rate of energy
double-sided griddle is operating properly prior to further
consumption (Btu/h (kJ/h)) by a double-sided griddle’s con-
testing.
tinuous pilot (if applicable).
5.2 The temperature uniformity of the bottom cooking
3.1.10 preheat energy, n—the amount of energy consumed
surface may be used by food service operators to select a
by the double-sided griddle while preheating the cooking
double-sidedgriddlethatprovidesauniformlycookedproduct.
surface from ambient room temperature to 340°F (171°C).
5.3 The preheat energy and time can be useful to food
3.1.11 preheat rate, n—the average rate (°F/min (°C/min))
service operators to manage power demands and to know how
at which the cooking surface temperature of the double-sided
rapidly the double-sided griddle can be ready for operation.
griddle is heated from ambient temperature to 340°F (171°C).
5.4 Theidleenergyrateandpilotenergyratecanbeusedto
3.1.12 preheat time, n—the time required for the cooking
estimate energy consumption during non-cooking periods.
surface to preheat from ambient room temperature to 340°F
(171°C).
5.5 Cooking energy efficiency is a precise indicator of
double-sided griddle energy performance under various load-
3.1.13 production capacity, n—the maximum rate (lb/h
ing conditions. This information enables the food service
(kg/h)) at which the double-sided griddle can bring the
operator to consider energy performance when selecting a
specified food product to a specified “cooked” condition.
double-sided griddle.
3.1.14 production rate, n—the average rate (lb/h (kg/h)) at
5.6 Production capacity is used by food service operators to
which the double-sided griddle brings the specified food
choose a double-sided griddle that matches their food output
product to a specified “cooked” condition. It does not neces-
sarily refer to the maximum rate. The production rate varies requirements.
with the amount of food being cooked.
6. Apparatus
3.1.15 recovery time, n—the average time from the removal
6.1 Analytical Balance Scale, for measuring weights up to
of the last hamburger patty of a load until all sections of the
10 lb (4.5 kg), with a resolution of 0.01 lb (0.004 kg) and an
cooking surfaces are back up to within 10°F (5.56°C) of set
uncertainty of 0.01 lb (0.004 kg).
temperature and are ready to be reloaded.
6.2 Barometer, for measuring absolute atmospheric
3.1.16 uncertainty, n—the measure of systematic and preci-
pressure, for adjustment of the measured gas volume to
sion errors in specified instrumentation or the measure of
standard conditions. It shall have a resolution of 0.2 in. Hg
repeatability of a reported test result.
(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
4. Summary of Test Method
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
4.1 Thedouble-sidedgriddleisconnectedtotheappropriate
fromthefloorandwiththecapacitytooperateatanominalnet
meteredenergysource,andtheenergyinputrateisdetermined
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
to confirm that it is operating within 5% of the nameplate
linear metre) of active hood length. This hood shall extend a
energy input rate.
minimumof6in.(152mm)pastbothsidesandthefrontofthe
4.2 Thebottomcookingsurfaceismonitoreddirectlyabove
cooking appliance and shall not incorporate side curtains or
the thermostat sensing points and at additional predetermined
partitions. Makeup air shall be delivered through face registers
locations while the double-sided griddle is idled at a calibrated
or from the space, or both.
350°F (177°C). The temperature uniformity of the bottom
6.4 Convection Drying Oven, electric or indirect gas-fired
cooking surface is determined.
convectionovenwithadjustablefanspeedandthetemperature
4.3 The amount of energy and time required to preheat the
controlled at 220 6 5°F (104 6 2.5°C), used to determine the
double-sided griddle to 340°F (171°C) is determined with the
moisture content of both the raw and cooked food product.
upper platens in the raised and lowered positions.
6.5 Data Acquisition System, for measuring energy and
4.4 The idle energy rate is determined with the thermostats
temperatures, capable of multiple temperature displays and
set to a calibrated 350°F (177°C) for both raised and lowered
updating at least every 2 s.
upper platen positions.
6.6 Gas Meter, for measuring the gas consumption of a
4.5 When applicable, the pilot energy rate is determined for
double-sidedgriddle,beingapositivedisplacementtypewitha
gas double-sided griddles. 3 3
resolution of at least 0.01 ft (0.0003 m ) and a maximum
4.6 The double-sided griddle is used to cook frozen, ⁄4-lb uncertainty no greater than 1% of the measured value for any
3 3
(0.11-kg) 20% fat, pure beef hamburger patties to a medium- demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
F1605 − 14 (2019)
for measuring the gas consumed by the pilot lights, it shall 7.4.2 Measure 2 % of the patties from a container for
3 3
have a resolution of at least 0.01 ft (0.0003 m ) and a thickness, each is measured at three points around the patty
maximum uncertainty no greater than 2% of the measured (120° from each other). Use this average in setting the gap
value. between platens (9.7).
7.4.3 Gravimetric moisture analysis shall be performed as
6.7 Pressure Gage, for monitoring gas pressure, having a
follows: to determine moisture content, placea1lb sample of
range of 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in.
thetestfoodonadry,aluminumsheetpanandplacethepanin
H O (125 Pa), and maximum uncertainty of 1% of the
a convection drying oven at a temperature of 220 6 5°F for a
measured value.
periodof24h.Weighthesamplebeforeitisplacedintheoven
6.8 Strain Gage Welder, capable of welding thermocouples
and after it is removed and determine the percent moisture
to steel.
content based on the percent weight loss of the sample. The
6.9 Stop Watch, with a 1-s resolution.
samplemustbethoroughlychopped( ⁄8in.orsmallersquares)
andspreadevenlyoverthesurfaceofthesheetpaninorderfor
6.10 Temperature Sensor, for measuring gas temperature in
all of the moisture to evaporate during drying and it is
the range of 50 to 100°F (10 to 38°C) with an uncertainty of
permissible to spread the sample on top of baking paper in
61°F (0.56°C).
order to protect the sheet pan and simplify cleanup.
6.11 Thermocouple(s), insulated to withstand 500°F, 24
NOTE 1—It is important to confirm by laboratory tests that the
gage, Type K thermocouple wire, peened flat at the exposed
hamburger patties are within the above specifications because these
ends and spot welded to surfaces with a strain gage welder.
specifications impact directly on cook time and cooking energy consump-
6.12 ThermocoupleProbe(s),industrystandardTypeTorK tion.
thermocouples capable of immersion with a range of 50° to
7.5 Plastic Wrap, commercial grade, 18-in. (46-cm) wide.
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
6.13 Watt-Hour Meter, for measuring the electrical energy 8. Sampling, Test Units
consumption of a double-sided griddle, having a resolution of
8.1 Double-Sided Griddle—Select a representative produc-
at least 10 Wh and a maximum uncertainty no greater than
tion model for performance testing.
1.0% of the measured value for any demand greater than 100
W. The meter shall have a resolution of at least 1 Wh and a
9. Preparation of Apparatus
maximum uncertainty no greater than 1.0% for any demand
9.1 Install the appliance according to the manufacturer’s
less than 100 W.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood
7. Reagents and Materials
mountedagainstthewall,withtheloweredgeofthehood6ft,
6 in. (1.98 m) from the floor. Position the double-sided griddle
7.1 Drip Rack, large enough to hold a full load of ham-
withthefrontedgeofthecookingsurfaceinset6in.(152mm)
burger patties in a single layer (that is, 24 patties for a 24 by
from the front edge of the hood at the manufacturer’s recom-
36-in. (61 by 94-cm) double-sided griddle).
mended working height. The length of the exhaust hood and
7.2 FreezerPaper,waxedcommercialgrade,18-in.(46-cm)
activefilterareashallextendaminimumof6in.(152mm)past
wide.
both sides of the double-sided griddle. In addition, both sides
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
of the appliance shall be a minimum of 3 ft (0.9 m) from any
by 33 by 2.5 cm), for use in packaging frozen hamburger
side wall, side partition, or other operating appliance. The
patties.
exhaust ventilation rate shall be 300 cfm per linear foot (460
L/s per linear metre) of hood length. (For example, a 3-ft
7.4 Hamburger Patties—A sufficient quantity of frozen
(0.9-m) double-sided griddle shall be ventilated, at minimum,
hamburger patties shall be obtained from a meat purveyor to
by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rate
conduct the heavy- and light-load cooking tests. Specifications
of 1200 cfm (1840 L/s). The application of a longer hood is
for the patties shall be four per pound, nominal 20% fat (by
acceptable, provided the ventilation rate is maintained at 300
weight), finished grind, pure beef patties. The prefrozen ⁄4-lb
cfm per linear foot (460 L/s per linear metre) over the entire
(0.11-kg) patties shall be machine prepared to produce perfo-
length of active hood.) The associated heating or cooling
rated 0.475 6 0.025-in. (9.5 6 0.6-mm) thick patties with a
systemshallbecapableofmaintaininganambienttemperature
minimal diameter of 4.75 in. (114 mm) and a maximum
of75 65°F(24 62.8°C)withinthetestingenvironmentwhen
diameter of 5.25 in. (133 mm).
the exhaust ventilation system is operating.
7.4.1 Visually inspect the patties for flatness, cupping,
warpage, and dropping (excessive meat frozen to surface
9.2 Connect the double-sided griddle to a calibrated energy
which causes a high spot).
test meter. For gas installations, install a pressure regulator
downstream from the meter to maintain a constant pressure of
gas for all tests. Install the instrumentation to record both the
The sole source of supply of the apparatus (Eaton ModelW1200 Strain Gauge
Welder)knowntothecommitteeatthistimeisEatonCorporation,1728Maplelawn
pressure and temperature of the gas supplied to the double-
Road,Troy, MI 48084. If you are aware of alternative suppliers, please provide this
sided griddle and the barometric pressure during each test so
information to ASTM International Headquarters. Your comments will receive
that the measured gas flow can be corrected to standard
careful consideration at a meeting of the responsible technical committee, which
you may attend. conditions. For electric installations, a voltage regulator may
F1605 − 14 (2019)
be required during tests if the voltage supply is not within 10.1.3 Forelectricdouble-sidedgriddles,recordthefollow-
62.5% of the manufacturer’s nameplate voltage. ingforeachtestrun:(1) voltagewhileelementsareenergized,
(2) ambient temperature, and (3) energy input rate during or
9.3 Foragasdouble-sidedgriddle,adjust(duringmaximum
immediately prior to the test run.
energy input) the gas supply pressure downstream from the
10.1.4 For each test run, confirm that the peak input rate is
appliance’s pressure regulator to within 62.5% of the operat-
within 65% of the rated nameplate input. Terminate testing
ing manifold pressure specified by the manufacturer. Make
and contact the manufacturer if the difference is greater than
adjustments to the appliance following the manufacturer’s
5%. The manufacturer may make appropriate changes or
recommendations for optimizing combustion. Proper combus-
adjustments to the double-sided griddle.
tion may be verified by measuring air-free CO in accordance
with ANSI Z83.11. 10.2 Energy Input Rate:
10.2.1 Operate the double-sided griddle with the tempera-
9.4 For an electric double-sided griddle, confirm (while the
ture calibrated to maintain an average bottom cooking surface
elements are energized) that the supply voltage is within
temperature of 350°F (177°C) and top cooking surface tem-
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
peratureof350°F(177°C).Ensurethattheupperplatensarein
Record the test voltage for each test.
the lowered position. Monitor the energy consumption for 10
NOTE 2—It is the intent of the test procedure herein to evaluate the
min after the unit is turned on (or all burners have ignited). If
performance of a double-sided griddle at its rated gas pressure or electric
the preheat time is less than 10 min (that is, the burners or
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
elements have commenced cycling in that time), monitor the
ateither208or240Vwithnochangeincomponents),thevoltageselected
energy consumption and time after the unit is turned on until
by the manufacturer or tester, or both, shall be reported. If a double-sided
griddle is designed to operate at two voltages without a change in the
the first burner or element cycles off.
resistance of the heating elements, the performance of the unit (for
10.2.2 Confirmthatthemeasuredinputrateorpower(Btu/h
example, the preheat time) may differ at the two voltages.
and kW for a gas double-sided griddle and kW for an electric
9.5 Condition the bottom cooking surface in accordance
double-sided griddle) is within 5% of the rated nameplate
with the manufacturer’s instructions. If not specified by the
input or power. (It is the intent of the test procedure herein to
manufacturer, follow the procedures described in 9.5.1.
evaluate the performance of a double-sided griddle at its rated
9.5.1 Heatthebottomgriddlesurfacetoacalibratedaverage
energy input rate.) Terminate testing and contact the manufac-
of 350 6 5°F (177 6 2.8°C). Coat the entire cooking surface
turer if the difference is greater than 5%. The manufacturer
with a salt-free cooking oil. Wipe off the oil residue after
may make appropriate changes or adjustments to the double-
heating for 5 min. The bottom griddle surface is now condi-
sided griddle or supply another double-sided griddle for
tioned for testing.
testing.
9.6 As applicable, follow the manufacturer’s instructions to
10.3 Temperature Uniformity and Thermostat Accuracy:
attach non-stick surfaces or condition top platen surfaces, or
10.3.1 Tack-weld thermocouples to the bottom cooking
both.
surface directly above each thermostat sensing probe that is
embedded in, or located below, the plate.
9.7 Follow the manufacturer’s recommended procedure to
set the gap between the top and bottom cooking surfaces for
NOTE 4—Research at Pacific Gas and Electric Co. (PG&E) indicates
hamburger patties with an average thickness as determined in
that thermocouples may be optimized for surface temperature measure-
ment by flattening the thermocouple ends with locking pliers and
7.4.2.Ifspecifiedbythemanufacturer’sinstallationprocedure,
tack-welding them to the bottom surface with a strain gage welder at the
a qualified service person may be required to set the gap.
mediumsetting.Eachendofthethermocoupleisweldedseparatelytothe
Contact the manufacturer for assistance if this is not accom-
1 1
bottom surface ⁄8 6 ⁄16 in. (3.2 6 1.6 mm) apart from the other (Fig. 1).
plished easily.
10.3.2 Preheatallsections(bottomandtop)ofthegriddleto
10. Procedure the calibrated 350°F (177°C) and stabilize for 60 min after the
cookingsurfacescommencecyclingatthethermostatsetpoint.
10.1 General:
10.3.3 Monitor the surface temperature over several com-
10.1.1 Forgasappliances,recordthefollowingforeachtest
plete cycles of the cooking surfaces, where applicable. Deter-
run: (1) higher heating value, (2) standard gas pressure and
mine the average temperature for each thermostat sensor
temperature used to correct the measured gas volume to
location.
standard conditions, (3) measured gas temperature, (4) mea-
sured gas pressure, (5) barometric pressure, (6) ambient
NOTE 5—Double-sided griddles equipped with modulating thermostat
controls may not exhibit cycling clearly. In this case, monitor the
temperature, and (7) energy input rate during or immediately
thermostat bulb temperatures for a minimum of 1 h.
prior to the test.
10.3.4 Where required (as indicated by the average
NOTE3—Usingacalorimeterorgaschromatographinaccordancewith
temperature), adjust the bottom temperature controls to attain
accepted laboratory procedures is the preferred method for determining
an actual average surface temperature of 350 6 5°F (177 6
the higher heating value of gas supplied to the double-sided griddle under
test. It is recommended that all testing be performed with gas having a
2.8°C). Repeat the step given in 10.3.3 to confirm that the
3 3
higher heating value of 1000 to 1075 Btu/ft (37300 to 40100 kJ/m ).
temperature at each sensing location is 350 6 5°F (177 6
10.1.2 For gas double-sided griddles, add electric energy 2.8°C).
consumption to gas energy for all tests, with the exception of 10.3.5 To facilitate further testing of the double-sided
the energy input rate test (10.2). griddle in accordance with 10.4 – 10.7, calibrate the bottom
F1605 − 14 (2019)
be arranged most effectively ina4by6 grid. This 24-point grid is
representative of the placement of hamburger patties during cooking and
provides a good representation of the bottom surface temperatures. A
sample placement of the measurement points is shown in Fig. 2.
10.3.7 With both the top and bottom set to 350°F (177°C),
monitorthetemperatureforaminimumof1hafterthecooking
surfaces have stabilized at the set temperature. The upper
platens shall be in the lowered position.
10.3.8 Record the maximum temperature difference on the
bottomsurface.Themaximumdifferenceisthehighestaverage
temperatureminusthelowestaveragetemperatureatanypoint
on the cooking surface no less than 1 in. (25 mm) away from
the outside edge of the cooking zone.
NOTE 8—It is the intent of this procedure to determine the effective
temperature uniformity of the double-sided griddle as it will be used in
production.
10.4 Preheat Energy and Time:
NOTE 9—The preheat test should be conducted as the first appliance
operation on the day of the test.
10.4.1 Tack-weld thermocouples to the cooking surface
FIG. 1 Sample of Thermocouple Welding fora3by2-ft (0.9 by
0.6-m) Double-Sided Griddle
directly above the thermostat sensing points as in 10.3.1.
10.4.2 Record the cooking surface temperature and ambient
kitchen temperature at the start of the test (both cooking
temperature controls at 350°F (177°C), following the manu-
surface temperatures shall be 75 6 5°F (24 6 2.8°C) at the
facturer’s instructions. If calibration is not recommended or
start of the test).
accomplished easily, mark (on the dial) the exact position of
10.4.3 Turn the unit on with the temperature controls set to
the thermostat control that corresponds to an average surface
attain a bottom and top surface temperature of 350°F (177°C),
temperature of 350°F (177°C).
as determined in 10.3. If possible, activate the griddle with the
10.3.6 Measureadditionalsurfacetemperaturesinthecook-
upper platens in the lowered position. Begin monitoring time
ing zone with no more than 5 in. (127 mm) between adjacent
and energy consumption immediately after the unit is turn on.
measurement points under a single platen by tack-welding
For a gas double sided griddle, the preheat time shall include
thermocouples to the bottom cooking surface. The additional
any delay between the time the unit is turned on and when the
points shall not be less than 1 in. (25 mm) from the outside
burners ignite.
edge of the cooking zone.
10.4.4 Preheat is judged complete when the last of the
NOTE 6—It is possible for points under two separate platens to be
monitored bottom surface temperatures reaches 340°F
separated by more than 5 in. (127 mm).
(171°C). Record the energy consumption and time to preheat
NOTE7—Theadditionalmeasurementpointsonthe24by36-in.(61by
91-cm) bottom surface with three 12-in. (30-cm) wide upper platens can all sections of the double-sided griddle jointly.
FIG. 2 Sample Placement of Thermocouples ona3by2-ft (0.9 by 0.6-m) Double-Sided Griddle with 12-in. (30.5-cm) Wide Upper Plat-
ens
F1605 − 14 (2019)
10.4.5 Repeat the steps given in 10.4.2 – 10.4.4 with the
upper platens in the raised position. Repeat preheat test a
minimum of three times with the upper platen in the lowered
and up position.
10.5 Idle Energy Rate:
10.5.1 Allow the top and bottom cooking surfaces to stabi-
FIG. 4 Cutaway View of Packaged Hamburgers
lize at 350°F (177°C) for at least 60 min. Place the upper
platens in the lowered position.
internal temperature (the typical freezer setting is −5°F)
10.5.2 Monitor the energy consumption of the double-sided
(−21°C)) if necessary.
griddlewhileitisoperatedat350°F(177°C)foraminimumof
10.7.5 Prepareaminimumnumberofloadsforthethreetest
2 h after the hour stabilization.
runs(Figs.5and6).Usefourpattiespersquarefootofcooking
10.5.3 Repeat the steps given in 10.5.1 and 10.5.2 with the
zone for the cooking tests and count on 7 to 10 loads per test
upper platens in the raised position.
run.
10.6 Pilot Energy Rate (Gas Models with Standing Pilots):
10.7.6 Tack-weld thermocouples to the bottom cooking
10.6.1 Where applicable, set the gas valve that controls gas
surface directly above each thermostat sensing probe that is
supply to the appliance at the “pilot” position. Otherwise, set
embedded in, or located below, the plate. Thermocouple
the double-sided griddle temperature controls to the “off”
positions shall not be less than 1 in. (25 mm) from the outside
position.
edge of the cooking zone.
10.6.2 Lightandadjustthepilotsaccordingtothemanufac-
10.7.7 Preheat the top and bottom cooking surfaces to
turer’s instructions.
350°F (177°C). Refer to the manufacturer’s recommendations
10.6.3 Record the gas reading after a minimum of8hof
concerningtheminimumsurfacearearequiredforeachloading
pilot operation.
scenario. Allow the cooking surfaces to stabilize at the set
10.7 Cooking Energy Effıciency and Production Capacity:
temperature for 1 h.
10.7.1 Runthecookingenergyefficiencytestaminimumof
10.7.8 Remove each load of patties separately from the
three times for each loading scenario.Additional test runs may
freezer,basedonthepreviouslydeterminedelapsedtimethatis
be necessary to obtain the required precision for the reported
required for the patties to warm to the specified 0 6 5°F (–18
test results (Annex A1).
6 2.8°C) loading temperature. Do not hand-hold the patties
10.7.2 Randomlyselectaminimumofsixhamburgerpatties
until loading takes place.
eachforfatandmoisturecontentdetermination.Determinethe
10.7.9 Load the patties sequentially on the bottom cooking
fat content using a calibrated fat analyzer or other recognized
surface over a maximum 15-s time period for each linear foot
laboratory procedures. Use the procedure in Annex A2 to
of cooking surface (for example, 45 s for a 36-in. (91-cm)
measure the moisture content of the randomly selected patties.
double-sided griddle and a maximum 60 s for a 48-in.
10.7.3 Weighthenecessarypattiesforeachloadandprepare
(122-cm) double-sided griddle). Lower each upper cooking
them for the test by loading them onto half-size 18 by 13 by
section as the area beneath it is loaded.
1-in. (46 by 33 by 2.5-cm) sheet pans (Fig. 3). Package 24
10.7.10 Cook the patties for 2.5 min, starting from the time
patties per sheet (6 patties per level by 4 levels), separating
the first hamburger patty is placed on the cooking surface.
eachlevelbyadouble-sidedsheetofwaxedfreezerpaper(Fig.
10.7.11 Remove the patties in the order placed on the unit
4).Recordthetotalweightofthebeefpattiespreparedforeach
over a maximum 15-s time period for each linear foot of
load as the initial weight. To facilitate verification that the
cooking surface.
patties are at the required temperature for the beginning of the
10.7.12 Thehamburgerpattiesshallbecookedtoaninternal
test, implant a thermocouple horizontally into at least one
temperature of 163°F (73°C) to confirm a medium-done
hamburger patty on a sheet pan. Cover the entire package with
condition. This can be accomplished by cooking the patties to
a commercial grade plastic wrap. Place the sheet pans in a
a 35% weight loss.
freezer near the double-sided griddle test area until the tem-
NOTE 10—Research conducted by PG&E has determined that the final
peratureofthepattieshasstabilizedatthefreezertemperature.
internaltemperatureofcookedhamburgerpattiesmaybeapproximatedby
10.7.4 Monitor the temperature of a frozen patty with a
thermocouple probe. Its internal temperature must reach 0 6
5°F (−18 6 2.8°C) before the hamburger patties can be
removed from the freezer and loaded onto the double-sided
griddle.Adjust the freezer temperature to achieve this required
FIG. 5 Patty Positions for Heavy-Load Tests on a 36 by 24-in. (91
FIG. 3 Example of Hamburger Patty Packaging by 61-cm) Double-Sided Griddle Surface
F1605 − 14 (2019)
FIG. 6 Sample Placement of Hamburger Patties for Light-Load Tests on a 36 by 24-in. (91 by 61-cm) Bottom Griddle Surface
thepercentweightlossincurredduringcooking.Thetwoareconnectedby
percent weight loss for each load. Ensure that the average
a linear relationship (Fig. 7), provided that the hamburger patties are
weight loss for the six-load test is 35 62%.
within the specifications described in 7.4.
NOTE13—Thetestisinvalidandmustberepeatediftheaverageweight
10.7.13 Spread the patties on a drip rack using tongs. Turn
loss for the six-load test is not within 35 62%.
the patties over after 1 min. Transfer the patties to a separate
pan for weighing after another min. Calculate the weight loss
10.7.17 Allow the bottom cooking surface to recover after
using the average patty weight determined in 10.7.2. The
the last load before terminating the test. Do not terminate the
percent weight loss shall be 35 62%.
test (and energy monitoring) after removing the last patty from
the last load.
NOTE 11—The actual cook time depends on the length of time that the
patties remain on the double-sided griddle, average temperature of the
NOTE 14—The energy required to bring the double-sided griddle back
cooking surfaces, gap between the top and bottom cooking surfaces, and
up to a ready to cook condition after removing the last load is considered
total weight of the food being cooked.
part of the energy required by the cooking process.
10.7.14 If the percent weight loss is not 35 6 2%, repeat
10.7.18 Reserve six cooked patties (one from each load) to
the steps given in 10.7.8 – 10.7.13, adjusting the total cooking
determine the moisture content. Place the patties in a freezer
time to attain a 35 6 2% weight loss.
insideaself-sealingplasticbagunlessthemoisturecontenttest
NOTE 12—Research at PG&E indicates that a double-sided griddle
is conducted immediately.
cooking surface has recovered sufficiently to cook another load when the
10.7.19 Determine the moisture content of the cooked
surfacetemperaturerecoverstowithin10°F(5.6°C)ofthesettemperature
(that is, 340°F (171°C) when the thermostats are set to maintain 350°F
patties in accordance with the procedure in Annex A2, and
(177°C)).
calculatethemoisturelossbasedontheinitialmoisturecontent
10.7.15 After removing the patties, allow a minimum of 15 of the patties (as determined in 10.7.2).
s per linear foot of cooking surface to scrape the top and
10.7.20 Perform Runs 2 and 3 by repeating the steps given
bottom cooking surfaces.After the scraping period, reload the
in 10.7.14 – 10.7.19. Follow the procedure in Annex A1 to
double-sidedgriddlewhenallmonitoredpointshaverecovered
determine whether more than three test runs is required.
to at least 340°F (171°C).
10.7.21 Repeat the steps given in 10.7.20 for each loading
10.7.16 Run as many stabilization loads as necessary to
scenario (heavy and light).
stabilize the double-sided griddle response (that is, maintain
the35 62%weightloss).Runanadditionalsixloadsafterthe
11. Calculation and Report
double-sided griddle has stabilized. Monitor the energy con-
sumption and total test time for the final six loads. Record the 11.1 Test Double-Sided Griddle:
FIG. 7 Bulk Internal Temperature Versus Weight Loss of Cooked Hamburger Patties
F1605 − 14 (2019)
11.1.1 Summarizethephysicalandoperatingcharacteristics where:
ofthedouble-sidedgriddle.Describeotherdesignoroperating
E = measuredpeakenergyinputrate,Btu/h(kJ/h)or
inputrate
characteristics that may facilitate interpretation of the test
kW,
results if needed.
E = energy consumed during the period of peak
energy input, Btu (kJ) or kWh, and
11.2 Apparatus and Procedure:
t = period of peak energy input, min.
11.2.1 Confirmthatthetestingapparatusconformedtoallof
the specifications noted in Section 6. Describe any deviations
11.5 Temperature Uniformity and Thermostat Accuracy:
from those specifications.
11.5.1 Report any discrepancies greater than 5°F (2.8°C)
11.2.2 For electric double-sided griddles, report the voltage
between the temperature indicated on the control and the
for each test.
measured average cooking surface temperature of 350°F
11.2.3 For gas double-sided griddles, report the higher
(177°C) for each thermostat.
heating value of the gas supplied to the double-sided griddle
11.5.2 Report the average temperature at each additional
during each test.
temperaturemeasurementlocationonaplandrawingofthetop
and bottom cooking surfaces. Report the maximum deviation
11.3 Gas Energy Calculations:
between the average temperature at any measurement location
11.3.1 For gas double-sided griddles, add electric energy
on the bottom cooking surface not closer than 3 in. (76 mm)
consumption to gas energy for all tests, with the exception of
from the edge of the cooking surface.
the energy input rate test (10.2).
11.3.2 For all gas measurements, calculate the energy con-
11.6 Preheat Energy and Time:
sumed based on
11.6.1 Report the preheat energy consumption (Btu (kJ) or
E 5V 3HV (1) kWh) and preheat time (min).
gas
11.6.2 Calculateandreporttheaveragepreheatrate(°F/min
where:
(°C/min)) based on the preheat period.
E = energy consumed by the appliance,
gas
11.6.3 Generate a graph showing the temperature of the
HV = higher heating value,
bottom cooking surface versus time for the preheat period.
= energy content of gas measured at standard
3 3
conditions, Btu/ft (kJ/m ), and
11.7 Idle Energy Rate:
V = actual volume of gas corrected for temperature and
11.7.1 Calculateandreporttheidleenergyrate(Btu/h(kJ/h)
3 3
pressure at standard conditions, ft (m ),
or kW) based on
= V ×T ×P
meas cf cf
E 360
E 5 (3)
idle rate
where:
t
3 3
V = measured volume of gas, ft (m ),
meas
where:
T = temperature correction factor,
cf
E = idle energy rate, Btu/h (kJ/h) or kW,
absolutestandardgastemperature °R ~°K!
idlerate
=
,
E = energy consumed during the test period, Btu (kJ)
absoluteactualgastemperature° R °K
~ !
or kWh, and
t = test period, min.
absolutestandardgastemperature °R °K
~ !
=
, and
@gastemperature °F ~°C!1459.67# °R ~°K!
11.8 Pilot Energy Rate:
11.8.1 Calculate and report the pilot energy rate (Btu/h
P = pressure correction factor,
cf
(kJ/h)) based on
absoluteactualgaspressurepsia ~kPa!
=
,
absolutestandardpressurepsia kPa
~ ! E 360
E 5 (4)
pilot rate
gas gage pressure psig (kPa) t
1barometricpressurepsia ~kPa!
=
.
where:
absolutestandardpressurepsia kPa
~ !
NOTE 15—The absolute standard gas temperature and pressure used in
E = pilot energy rate, Btu/h (kJ/h),
pilotrate
thiscalculationshouldbethesamevaluesusedfordeterminingthehigher
E = energy consumed during the test period, Btu
heating value. PG&E standard conditions are 519.67°R (288.56°K) and
(kJ), and
14.73 psia (101.5 kPa).
t = test period, min.
11.4 Energy Input Rate:
11.4.1 Report the manufacturer’s nameplate energy input 11.9 Cooking Energy Effıciency and Cooking Energy Rate:
rate in Btu/h (kJ/h) for a gas double-sided griddle and kW for
11.9.1 Calculate and report the cooking energy efficiency
an electric double-sided griddle. for heavy- and light-load cooking tests based on
11.4.2 For gas or electric double-sided griddles, calculate
E
food
η 5 3100 (5)
andreportthemeasuredenergyinputrate(Btu/h(kJ/h)orkW)
cook
E
appliance
based on the energy consumed by the double-sided griddle
where:
during the period of peak energy input according to the
following relationship:
η = cooking energy efficiency, %, and
cook
E = energy into food, Btu (kJ),
food
E 360
E 5 (2) = E +E +E
input rate sens thaw evap
t
F1605 − 14 (2019)
where: 11.9.2 Report the measured percentage fat and moisture
content of the raw hamburger patties and the measured
E = quantity of heat added to the hamburger patties,
sens
percentage moisture content of the cooked hamburger patties.
which causes their temperature to increase from the
11.9.3 Calculate and report the cooking energy rate for
starting temperature to the average bulk temperature
heavy- and light-load cooking tests based on
of a medium-done patty, Btu (kJ),
=(W)(C )(T −T)
i p f i
E 360
E 5 (6)
cook rate
t
where:
W = initial weight of hamburger patties, lb (kg), and
where:
i
C = specificheatofhamburgerpatty,Btu/lb,°F,(kJ/kg,°C)
p
E = cooking energy rate, Btu/h (kJ/h) or kW,
cookrate
= 0.72 (0.93).
E = energy consumed during cooking test, Btu (kJ)
NOTE 16—For this analysis, the specific heat, C , of a hamburger patty
p
or kWh, and
is considered to be the weighted average of the specific heat of its
t = cooking test period, min.
components (for example, water, fat, and nonfat protein). Research
conducted by PG&E has determined that the weighted average of the
Report a gas cooking energy rate and an electric cooking
specific heat for frozen hamburger patties cooked in accordance with this
energy rate separately for gas appliances.
test method was approximately 0.72 Btu/lb, °F/(0.93 kJ/kg, °C).
11.9.4 Calculate and report the energy consumption per
T = final internal temperature of the cooked hamburger pound of food cooked for heavy- and light-load cooking tests
f
patties, °F (°C), based on
= 2.595 × W + 71.98.
tl
E
NOTE 17—Research conducted by PG&E has determined that the final
E 5 (7)
food
W
internal temperature of cooked hamburger patties and the percent weight
loss are connected by the above relationship provided that the hamburger
where:
patties are within the specifications described in 7.4. Weight loss is
E = energy per pound, Btu/lb (kJ/kg) or kWh/lb (kWh/
expressed as a percentage, and the internal temperature is in °F. food
kg),
where:
E = energy consumed during cooking test, Btu (kJ) or
W = average percent weight loss for the six-load run, %,
tl kWh, and
W = totalinitialweightofthefrozenhamburgerpatties,lb
T = initial patty temperature,° F (°C), and
i (kg).
E = latent heat (of fusion) added to the hamburger
thaw
11.9.5 Calculate the production capacity (lb/h (kg/h)) based
patties, which causes the moisture (in the form of
on
ice) contained in the patties to melt when the
temperature of the patties reaches 32°F (0°C) (the W 360
PC 5 (8)
additional heat required to melt the ice is not t
reflected by a change in the temperature of the
where:
patties), Btu (kJ),
PC = production capacity of the double-sided griddle, lb/h
= W ×H
iw f
(kg/h),
where:
W = total weight of food cooked during heavy-load cook-
ing test, lb (kg), and
W = initial weight of water in patty, lb (kg),
iw
H = heat of fusion, Btu/lb (kJ/kg), t = total time of heavy-load cooking test, min.
f
= 144 Btu/lb (336 kJ/kg) at 32°F (0°C), and
11.9.6 Calculate the production rate (lb/h (kg/h)) for the
E = latent heat (of vaporization) added to the hamburger
evap
light-load tests using the relationship from 11.9.5, where W
patties,whichcausessomeofthemoisturecontained
equals the total weight of food cooked during the test run and
in the patties to evaporate; similar to the heat of
t equals the total time of the test run.
fusion, the heat of vaporization cannot be perceived
11.9.7 Determine the average surface temperature recovery
by a change in temperature and must be calculated
time for the heavy- and light-load tests based on
afterdeterminingtheamountofmoisturelostfroma
t 5t 2t (9)
medium-done patty,
r cook
= W ×H
loss v
where:
where:
t = appliance recovery time, min,
r
t = total time for a six-load test (heavy- or light-), min,
W = weight loss of water during cooking, lb (kg),
loss
and
H = heat of vaporization, Btu/lb (kJ/kg),
v
t = cooking time, min.
= 970 Btu/lb (2256 kJ/kg) at 212°F (100°C), and
cook
E = energy into the appliance, Btu (kJ).
appliance
11.9.8 Report the cook time for the heavy- and light-load
tests.
Development and Application of a Uniform Testing Procedure for Griddles,
12. Precision and Bias
R&D Report 008.1-89.2, Pacific Gas and Electric Co., San Ramon, CA, March
1989. 12.1 Precision:
F1605 − 14 (2019)
12.1.1 Repeatability (Within Laboratory, Same Operator sion of the procedure in this test method for measuring each
and Equipment): reported parameter is being determined.The reproducibility of
12.1.1.1 For the cooking energy efficiency and production
the temperature uniformity test cannot be determined because
rate results, the percent uncertainty in each result has been
of the descriptive nature of the test result.
specified to be no greater than 610% based on at least three
12.2 Bias—No statement can be made concerning the bias
test runs.
of the procedure in this test method because there are no
12.1.1.2 With the exception of temperature uniformity, the
accepted reference values for the parameters reported.
repeatability of each remaining reported parameter is being
determined. The repeatability of the temperature uniformity
13. Keywords
test cannot be determined because of the descriptive nature of
the test result.
13.1 double-sided griddle; energy efficiency; performance;
12.1.2 Reproducibility (Multiple Laboratories)—With the
production capacity; test method; throughput
exception of temperature uniformity, the interlaboratory preci-
ANNEXES
(Mandatory Information)
A1. PROCEDURE FOR DETERMINING THE UNCERTAINTY IN REPORTED TEST RESULTS
TABLE A1.1 Uncertainty Factors
NOTE A1.1—This procedure is based on the ASHRAE method for
determining the confidence interval for the average of several test results
Test Results, n Uncertainty Factor, C
n
(ASHRAE Guideline 2-1986 (RA90)). It should be applied only to test
3 2.48
resultsthathavebeenobtainedwithinthetolerancesprescribedinthistest
4 1.59
method (for example, thermocouples calibrated and the appliance operat-
5 1.24
ing within 5% of rated input during the test run).
6 1.05
7 0.92
A1.1 The uncertainty in the averages of at least three test 8 0.84
9 0.77
runs is reported for the cooking energy efficiency and produc-
10 0.72
tion capacity results. The uncertainty of the cooking energy
efficiency and production capacity must be no greater than
610% for each loading scenario before any of the parameters
for that loading scenario can be reported. Xa 5 ~1/3! 3 ~X 1X 1X ! (A1.1)
3 1 2 3
where:
A1.2 The uncertainty in a reported r
...