ASTM F1605-95(2007)
(Test Method)Standard Test Method for Performance of Double-Sided Griddles
Standard Test Method for Performance of Double-Sided Griddles
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing.
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.
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.
The idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
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.
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 the standard. The values given in parentheses are for information only.
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.
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation: F1605 − 95(Reapproved 2007) 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 2.2 AOAC Documents:
AOAC Official Action 950.46Air Drying to Determine
1.1 This test method covers the energy consumption and
Moisture Content of Meat and Meat Products
cooking performance of double-sided griddles. The food ser-
AOAC Official Action 960.39Fat (Crude) or Ether Extract
vice operator can use this evaluation to select a double-sided
in Meat
griddle and understand its energy efficiency and productivity.
2.3 ASHRAE Document:
1.2 This test method is applicable to thermostatically
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
controlled, double-sided gas and electric (or combination gas
of Experimental Data
and electric) contact griddles with separately heated top
surfaces.
3. Terminology
1.3 The double-sided griddle can be evaluated with respect
3.1 Definitions:
to the following (where applicable):
3.1.1 cook time, n—the time required to cook frozen
1.3.1 Energy input rate (10.2);
hamburgers, as specified in 7.4,toa35 6 2% weight loss
1.3.2 Temperature uniformity across the cooking surface(s)
during a cooking energy efficiency test.
and thermostats accuracy (10.3);
3.1.2 cooking energy, n—energy consumed by the double-
1.3.3 Preheat energy and time (10.4);
sided griddle as it is used to cook hamburger patties under
1.3.4 Idle energy rate (10.5);
heavy-, medium-, and light-load conditions.
1.3.5 Pilot energy rate, if applicable (10.6);
3.1.3 cooking energy effıciency, n—a quantity of energy
1.3.6 Cooking energy rate and efficiency (10.7); and
imparted to the hamburgers, expressed as a percentage of
1.3.7 Production capacity and cooking surface temperature
energy consumed by the double-sided griddle during the
recovery time (10.7).
cooking event.
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1.4 cooking energy rate, n—the average rate of energy
as the standard. The values given in parentheses are for
consumption (Btu/h (kJ/h) or kW) during the cooking energy
information only.
efficiency tests. It refers to all loading scenarios (heavy,
1.5 This standard does not purport to address all of the
medium, and light).
safety concerns, if any, associated with its use. It is the
3.1.5 double-sidedgriddle,n—adeviceforcookingfoodby
responsibility of the user of this standard to establish appro-
direct contact with two hot surfaces.
priate safety and health practices and determine the applica-
3.1.6 energy input rate, n—the peak rate at which a double-
bility of regulatory limitations prior to use.
sided griddle consumes energy (Btu/h (kJ/h) or kW).
2. Referenced Documents
3.1.7 idle energy rate, n—the average rate of energy con-
sumed(Btu/h(kJ/h)orkW)bythedouble-sidedgriddlewhile“
2.1 ANSI Standard:
holding” or “idling” the cooking surface at the thermostat set
ANSI Z83.11American National Standard for Gas Food
point.
Service Equipment
3.1.8 pilot energy rate, n—the average rate of energy
consumption (Btu/h (kJ/h)) by a double-sided griddle’s con-
tinuous pilot (if applicable).
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 April 1, 2007. Published July 2007. Originally Available from AOAC International, 481 North Frederick Ave., Suite 500,
approved in 1995. Last previous edition approved in 2001 as F1605–95 (2001). Gaithersburg, Maryland 20877-2417, http://www.aoac.org.
DOI: 10.1520/F1605-95R07. Available from American Society of Heating, Refrigerating, and Air-
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
4th Floor, New York, NY 10036, http://www.ansi.org. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1605 − 95 (2007)
3.1.9 preheatenergy,n—theamountofenergyconsumedby 5.2 The temperature uniformity of the bottom cooking
the double-sided griddle while preheating the cooking surface surface may be used by food service operators to select a
from ambient room temperature to the thermostat set point. double-sidedgriddlethatprovidesauniformlycookedproduct.
3.1.10 preheat rate, n—the average rate (°F/min (°C/min))
5.3 The preheat energy and time can be useful to food
at which the cooking surface temperature is heated from
service operators to manage power demands and to know how
ambient temperature to the double-sided griddle’s thermostat
rapidly the double-sided griddle can be ready for operation.
set point.
5.4 Theidleenergyrateandpilotenergyratecanbeusedto
3.1.11 preheat time, n—the time required for the cooking
estimate energy consumption during non-cooking periods.
surface to preheat from ambient room temperature to the
thermostat set point.
5.5 Cooking energy efficiency is a precise indicator of
double-sided griddle energy performance under various load-
3.1.12 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.
3.1.13 production rate, n—the average rate (lb/h (kg/h)) at
which the double-sided griddle brings the specified food
5.6 Production capacity is used by food service operators to
product to a specified “cooked” condition. It does not neces-
choose a double-sided griddle that matches their food output
sarily refer to the maximum rate. The production rate varies
requirements.
with the amount of food being cooked.
3.1.14 recovery time, n—the average time from the removal 6. Apparatus
of the last hamburger patty of a load until all sections of the
6.1 Analytical Balance Scale, for measuring weights up to
cooking surfaces are back up to within 10°F (5.56°C) of set
10 lb (4.5 kg), with a resolution of 0.01 lb (0.004 kg) and an
temperature and are ready to be reloaded.
uncertainty of 0.01 lb (0.004 kg).
3.1.15 uncertainty, n—the measure of systematic and preci-
6.2 Barometer, for measuring absolute atmospheric
sion errors in specified instrumentation or the measure of
pressure, for adjustment of the measured gas volume to
repeatability of a reported test result.
standard conditions. It shall have a resolution of 0.2 in. Hg
4. Summary of Test Method
(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
4.1 Thedouble-sidedgriddleisconnectedtotheappropriate
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
meteredenergysource,andtheenergyinputrateisdetermined
mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
to confirm that it is operating within 5% of the nameplate
fromthefloorandwiththecapacitytooperateatanominalnet
energy input rate.
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
4.2 Thebottomcookingsurfaceismonitoreddirectlyabove linear metre) of active hood length. This hood shall extend a
the thermostat sensing points and at additional predetermined
minimumof6in.(152mm)pastbothsidesandthefrontofthe
locations while the double-sided griddle is idled at a nominal
cooking appliance and shall not incorporate side curtains or
350°F (177°C). The temperature uniformity of the bottom
partitions. Makeup air shall be delivered through face registers
cooking surface is determined.
or from the space, or both.
4.3 The amount of energy and time required to preheat the
6.4 Convection Drying Oven, with the temperature con-
double-sided griddle to 350°F (177°C) is determined with the
trolled at 215 to 220°F (101 to 104°C), used to determine the
upper platens in the raised and lowered positions.
moisture content of both the raw and cooked food product.
4.4 The idle energy rate is determined with the thermostats
6.5 Data Acquisition System, for measuring energy and
set to a calibrated 350°F (177°C) for both raised and lowered
temperatures, capable of multiple temperature displays and
upper platen positions.
updating at least every 2 s.
4.5 When applicable, the pilot energy rate is determined for
6.6 Gas Meter, for measuring the gas consumption of a
gas double-sided griddles.
double-sidedgriddle,beingapositivedisplacementtypewitha
3 3
4.6 The double-sided griddle is used to cook frozen, ⁄4-lb
resolution of at least 0.01 ft (0.0003 m ) and a maximum
(0.11-kg) 20% fat, pure beef hamburger patties to a medium-
uncertainty no greater than 1% of the measured value for any
3 3
done condition with the thermostats set to a calibrated 350°F
demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
(177°C). The cooking energy rate and efficiency are deter-
for measuring the gas consumed by the pilot lights, it shall
3 3
mined for heavy-, medium-, and light-load conditions. The
have a resolution of at least 0.01 ft (0.0003 m ) and a
production rate and bottom cooking surface recovery time are
maximum uncertainty no greater than 2% of the measured
also reported for each of the three loading scenarios.
value.
5. Significance and Use
6.7 Pressure Gage, for monitoring gas pressure, having a
5.1 The energy input rate test is used to confirm that the range of 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in.
double-sided griddle is operating properly prior to further H O (125 Pa), and maximum uncertainty of 1% of the
testing. measured value.
F1605 − 95 (2007)
6.8 Strain Gage Welder, capable of welding thermocouples mountedagainstthewall,withtheloweredgeofthehood6ft,
to steel. 6 in. (1.98 m) from the floor. Position the double-sided griddle
withthefrontedgeofthecookingsurfaceinset6in.(152mm)
6.9 Stop Watch, with a 1-s resolution.
from the front edge of the hood at the manufacturer’s recom-
6.10 Temperature Sensor, for measuring gas temperature in
mended working height. The length of the exhaust hood and
the range of 50 to 100°F (10 to 38°C) with an uncertainty of
activefilterareashallextendaminimumof6in.(152mm)past
61°F (0.56°C).
both sides of the double-sided griddle. In addition, both sides
6.11 Thermocouple(s),fiberglassinsulated,24gage,TypeK of the appliance shall be a minimum of 3 ft (0.9 m) from any
side wall, side partition, or other operating appliance. The
thermocouple wire, peened flat at the exposed ends and spot
welded to surfaces with a strain gage welder. exhaust ventilation rate shall be 300 cfm per linear foot (460
L/s per linear metre) of hood length. (For example, a 3-ft
6.12 ThermocoupleProbe(s),industrystandardTypeTorK
(0.9-m) double-sided griddle shall be ventilated, at minimum,
thermocouples capable of immersion with a range of 50° to
by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rate
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
of 1200 cfm (1840 L/s). The application of a longer hood is
6.13 Watt-Hour Meter, for measuring the electrical energy
acceptable, provided the ventilation rate is maintained at 300
consumption of a double-sided griddle, having a resolution of
cfm per linear foot (460 L/s per linear metre) over the entire
at least 10 Wh and a maximum uncertainty no greater than
length of active hood.) The associated heating or cooling
1.5% of the measured value for any demand greater than 100
systemshallbecapableofmaintaininganambienttemperature
W. The meter shall have a resolution of at least 10 Wh and a
of75 65°F(24 62.8°C)withinthetestingenvironmentwhen
maximum uncertainty no greater than 10% for any demand
the exhaust ventilation system is operating.
less than 100 W.
9.2 Connect the double-sided griddle to a calibrated energy
test meter. For gas installations, install a pressure regulator
7. Reagents and Materials
downstream from the meter to maintain a constant pressure of
7.1 Drip Rack, large enough to hold a full load of ham-
gas for all tests. Install the instrumentation to record both the
burger patties in a single layer (that is, 24 patties for a 24 by
pressure and temperature of the gas supplied to the double-
36-in. (61 by 94-cm) double-sided griddle).
sided griddle and the barometric pressure during each test so
7.2 FreezerPaper,waxedcommercialgrade,18-in.(46-cm)
that the measured gas flow can be corrected to standard
wide.
conditions. For electric installations, a voltage regulator may
be required during tests if the voltage supply is not within
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
62.5% of the manufacturer’s nameplate voltage.
by 33 by 2.5 cm), for use in packaging frozen hamburger
patties.
9.3 Foragasdouble-sidedgriddle,adjust(duringmaximum
energy input) the gas supply pressure downstream from the
7.4 Hamburger Patties—A sufficient quantity of frozen
appliance’s pressure regulator to within 62.5% of the operat-
hamburger patties shall be obtained from a meat purveyor to
ing manifold pressure specified by the manufacturer. Make
conduct the heavy-, medium-, and light-load cooking tests.
adjustments to the appliance following the manufacturer’s
Specificationsforthepattiesshallbefourperpound,20 62%
recommendations for optimizing combustion. Proper combus-
fat (by weight), finished grind, pure beef patties with a
tion may be verified by measuring air-free CO in accordance
moisture content between 58 and 62% of the total hamburger
with ANSI Z83.11.
weight. The prefrozen ⁄4-lb (0.11-kg) patties shall be machine
prepared to produce ⁄8-in. (9.5-mm) thick patties with a
9.4 For an electric double-sided griddle, confirm (while the
nominal diameter of 5 in. (127 mm).
elements are energized) that the supply voltage is within
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
NOTE 1—It is important to confirm by laboratory tests that the
hamburger patties are within the above specifications because these Record the test voltage for each test.
specifications impact directly on cook time and cooking energy consump-
NOTE 2—It is the intent of the test procedure herein to evaluate the
tion.
performance of a double-sided griddle at its rated gas pressure or electric
7.5 Plastic Wrap, commercial grade, 18-in. (46-cm) wide.
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
ateither208or240Vwithnochangeincomponents),thevoltageselected
8. Sampling, Test Units
by the manufacturer or tester, or both, shall be reported. If a double-sided
gr
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