ASTM F1784-97(2015)
(Test Method)Standard Test Method for Performance of a Pasta Cooker
Standard Test Method for Performance of a Pasta Cooker
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the pasta cooker under test is operating in accordance with its nameplate rating.
5.2 Water-boil efficiency is a quick indicator of pasta cooker energy efficiency performance under boiling conditions. This information enables the food service operator to consider energy efficiency performance when selecting a pasta cooker.
5.3 The pasta cooker temperature calibration is used to ensure that the pasta cooker being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).
5.4 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 pasta cooker.
5.5 Idle/simmer energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.6 Production capacity is used by food service operators to choose a pasta cooker that matches their particular food output requirements.
SCOPE
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.
1.3 The pasta cooker can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (11.2),
1.3.2 Water-boil efficiency (11.3),
1.3.3 Preheat energy consumption, time, and rate (11.4),
1.3.4 Idle/simmer (11.5),
1.3.5 Pilot energy rate (11.6), and
1.3.6 Pasta cooking preparation (11.7).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.
1.5 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.
1.6 This test method 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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Designation: F1784 − 97 (Reapproved 2015) An American National Standard
Standard Test Method for
Performance of a Pasta Cooker
This standard is issued under the fixed designation F1784; 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
1.1 This test method covers the energy consumption and
2.1 ASHRAE Documents:
cooking performance of floor-model and countertop pasta
1989 ASHRAE Handbook of Fundamentals, Chapter 6,
cookers. The food service operator can use this evaluation to
Table 2—Thermodynamic, Chapter 6, Table
select a pasta cooker and understand its energy consumption
2—Thermodynamic Properties of Water at Saturation
and production capacity.
ASHRAEGuideline2—1986 (RA90),EngineeringAnalysis
of Experimental Data, American Society of Heating,
1.2 This test method is applicable to floor and countertop
Refrigeration, and Air Conditioning Engineers, Inc.
model gas and electric units with 1000 to 4000-in. cooking
capacity. Cooking capacity is a measurement of available 2.2 AOAC Documents:
cooking volume. The depth of the cooking capacity is mea-
AOAC 984.25 Moisture (Loss of Mass on Drying) in Frozen
sured from the heating elements or heat transfer surface, or French Fried Potatoes
both, to the water fill line. The width is measured from the
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-
inside edge of the cooking vat across to the other inside edge tion Method
ofthecookingvat.Thelengthismeasuredfromthefrontinside
2.3 ANSI Standard:
edge of the cooking vat to the rear inside edge of the cooking
ANSI Z83.11 American National Standard for Gas Food
vat.
Service Equipment
1.3 The pasta cooker can be evaluated with respect to the
3. Terminology
following (where applicable):
1.3.1 Energy input rate (11.2),
3.1 Definitions:
1.3.2 Water-boil efficiency (11.3),
3.1.1 auto-fill, n—a water height sensor devise that activates
1.3.3 Preheat energy consumption, time, and rate (11.4),
a fresh water fill solenoid if the water level in the cooking
1.3.4 Idle/simmer (11.5),
vessel drops below predetermined height.
1.3.5 Pilot energy rate (11.6), and
3.1.2 overflow drain, n—a drain for eliminating the excess
1.3.6 Pasta cooking preparation (11.7).
foam and starch created during the cooking process.
1.4 This test method is not intended to answer all perfor-
3.1.3 pasta cooker, n—an appliance, including a cooking
mancecriteriaintheevaluationandselectionofapastacooker.
vessel, in which water is placed to such a depth that the
cooking food is essentially supported by displacement of the
1.5 The values stated in inch-pound units are to be regarded
water rather than by the bottom of the vessel. Heat is delivered
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only to the water by means of an immersed electric element or band
wrapped vessel (electric pasta cooker), or by heat transfer from
and are not considered standard.
gas burners through either the walls of the pasta cooker or
1.6 This test method does not purport to address all of the
through tubes passing through the water (gas pasta cooker).
safety concerns, if any, associated with its use. It is the
3.1.4 test method, n—a definitive procedure for the
responsibility of the user of this standard to establish appro-
identification, measurement, and evaluation of one or more
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
Available from American Society of Heating, Refrigerating, and Air-
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
This test method is under the jurisdiction of ASTM Committee F26 on Food 30329.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on OfficialMethodsofAnalysisoftheAssociationofOfficialAnalyticalChemists.
Productivity and Energy Protocol. Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
Current edition approved March 1, 2015. Published May 2015. Originally Arlington, VA 22209.
approved in 1997. Last previous edition approved in 2008 as F1784 – 97 (2008). Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
DOI: 10.1520/F1784-97R15. 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1784 − 97 (2015)
qualities, characteristics, or properties of a material, product, temperature at a location chosen to represent the average
system, or service that produces a test result. temperature of the water while the pasta cooker is maintaining
the idle condition.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold water bath, n—a container filled with 60 to 80°F 4.5 Preheat energy, time, and rate are determined while the
(15.6 to 26.7°C) water, that is used to cool the cooked pasta to pasta cooker is operated with the thermostat(s) are set to
stop the cooking process. The water bath needs enough water specified temperature. The idle/simmer/energy are determined
capacity to be able to completely cover the cooked pasta when while the pasta cooker operated with the thermostat(s) are set
a pasta basket is submerged into the cold water bath. tospecifiedidletemperature.Therateofpilotenergyconsump-
tion also is determined when applicable to the pasta cooker
3.2.2 energyinputrate,n—peakrateatwhichapastacooker
under test.
consumes energy (Btu/h or kW).
4.6 Energy consumption and time are monitored while the
3.2.3 pilot energy rate, n—average rate of energy consump-
pasta cooker is used to cook three loads of dry, 0.072 6 0.004
tion (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if
in. in diameter spaghetti pasta to a condition of 125 6 3%
applicable.
weight gain with the thermostat(s) set at a calibrated cooking
3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at
temperature. Production capacity is based on the largest pasta
which a pasta cooker can bring the specified food product to a
load.
specified “cooked” condition.
5. Significance and Use
3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which
a pasta cooker brings the specified food product to a specified
5.1 The energy input rate test is used to confirm that the
“cooked” condition. This does not necessarily refer to maxi-
pasta cooker under test is operating in accordance with its
mum rate.
nameplate rating.
3.2.6 test, n—a set of three loads of pasta cooked in a
5.2 Water-boilefficiencyisaquickindicatorofpastacooker
prescribed manner and sequential order.
energy efficiency performance under boiling conditions. This
3.2.7 uncertainty, n—measure of systematic and precision information enables the food service operator to consider
errors in specified instrumentation or measure of repeatability energy efficiency performance when selecting a pasta cooker.
of a reported test result.
5.3 The pasta cooker temperature calibration is used to
3.2.8 water-boil effıciency, n—quantity of energy (latent
ensure that the pasta cooker being tested is operating at the
heat of vaporization) required to boil water from the pasta
specifiedtemperature.Temperaturecalibrationalsocanbeused
cooker, expressed as a percentage of the quantity of energy
to evaluate and calibrate the thermostat control dial(s).
input to the pasta cooker during the boil-off period.
5.4 Preheat energy and time can be useful to food service
3.2.9 working capacity—the calculated capacity of the
operators to manage energy demands and to estimate the
manufacturer’s cooking baskets as determined by a specified
amount of time required for preheating a pasta cooker.
method of calculation.
5.5 Idle/simmer energy rate and pilot energy rate can be
used to estimate energy consumption during non-cooking
4. Summary of Test Method
periods.
4.1 All of the pasta cooking tests shall be conducted with
5.6 Production capacity is used by food service operators to
the pasta cooker installed under a wall-mounted canopy
choose a pasta cooker that matches their particular food output
exhaust ventilation hood that shall operate at an airflow based
requirements.
on 300 cfm/linear ft (460 L/s/linear m) of hood length.
Additionally, an energy supply meeting the manufacturer’s
6. Apparatus
specification shall be provided for the gas or electric pasta
6.1 Analytical Balance Scale, for measuring weights up to
cooker under test.
10lb,witharesolutionof0.01lb(0.004kg)andanuncertainty
4.2 The pasta cooker under test is connected to the appro- of 0.01 lb.
priate metered energy source. The measured energy input rate
6.2 Barometer, for measuring absolute atmospheric
is determined and checked against the rated input before
pressure, to be used for adjustment of measured gas volume to
continuing with testing.
standard conditions. Shall have a resolution of 0.2 in. Hg (670
4.3 The pasta cooker is place on a platform scale and Pa) and an uncertainty of 0.2 in. Hg.
operated with a known weight of water contained in the pasta
6.3 Canopy Exhaust Hook, 4 ft (1.2 m) in depth, wall-
cooker and the thermostat(s) set to the maximum setting.After
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
a specified weight of water was boiled off, the water-boil
from the floor and with the capacity to operate at a nominal net
efficiency is calculated.
exhaust ventilation rate of 300 cfm/linear ft (460 L/s/linear m)
4.4 The water temperature in the cooking zone of the pasta of active hood length. This hood shall extend a minimum of 6
cooker is monitored at a location chosen to represent the in. (152 mm) past both sides and the front of the cooking
average temperature of the water while the pasta cooker appliance and shall not incorporate side curtains or partitions.
maintains a specified cooking temperature. The pasta cooker’s Makeup air shall be delivered through face registers or from
thermostat is calibrated to achieve the calculated simmer/idle the space, or both.
F1784 − 97 (2015)
6.4 Convection Drying Oven,withtemperaturecontrolledat 6.13 Pasta Cooker Baskets, supplied by the manufacturer of
220 6 5°F (100 6 3°C), used to determine moisture content of the pasta cooker under testing. A total of three baskets is
both the dry and cooked pasta. required to test each pasta cooker in accordance with these
procedures.
6.5 Data Acquisition System, for measuring energy and
6.14 Watt-Hour Meter, for measuring the electrical energy
temperatures, capable of multiple temperature displays updat-
consumption of a pasta cooker, shall have a resolution of at
ing at least every 2 s.
least 10 Wh and a maximum uncertainty no greater than 1.5 %
6.6 Flowmeter, for measuring total water consumption of
of the measured value for any demand greater than 100 W. For
the appliance. Shall have a resolution of 0.01 gal and an
any demand less than 100 W, the meter shall have a resolution
uncertainty of 0.01 gal at a flow rate as low as 0.2 gpm.
of at least 10 Wh and a maximum uncertainty no greater than
10 %.
6.7 GasMeter,formeasuringthegasconsumptionofapasta
cooker, shall be a positive displacement type with a resolution
3 3
7. Reagents and Materials
of at least 0.01 ft (0.0003 m ) and a maximum uncertainty no
greater than 1 % of the measured value for any demand greater
7.1 Water, having a maximum hardness of three grains per
3 3
than 2.2 ft (0.06 m )/h. If the meter is used for measuring the
gallon. Distilled water may be used.
gas consumed by the pilot lights, it shall have a resolution of at
7.2 Deionized or Distilled Water, Shall be used for the
least 0.01 ft and a maximum uncertainty no greater than 2 %
water-boilefficiencytest,withaconductivityofnogreaterthan
of the measured value.
100 mΩ.
6.8 Platform Balance Scale, or appropriate load cells, used
7.3 Pasta Noodles, will be a dry-type spaghetti shape. The
tomeasurethelossofwaterfromthepastacookerduringwater
spaghetti shall be manufactured from 100 % durum semolina
boil test. The scale shall have a capacity to accommodate the
wheat. The spaghetti diameter shall be 0.072 6 0.004 in., with
total weight of the pasta cooker plus 200 lb (90.7 kg) of water,
a specified initial moisture content (10 6 2 %).
and shall have a precision of 0.2 lb (10 g) and an uncertainty
NOTE 1—Borden® Prince line is 100 % durum semolina wheat
of 0.2 lb when used to measure the loss of water from the pasta
spaghetti-shape pasta and has been shown to be an acceptable product for
cooker.
testing by PG & E’s Food Service Technology Center.
6.9 Pressure Gage, for monitoring gas pressure. Shall have
8. Sampling
a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
in. H O (125 kPa), and a maximum uncertainty of 1 % of the
2 8.1 Pasta Cooker—Select a representative production
measured value.
model for performance testing.
6.10 Stopwatch, with a 1-s resolution.
9. Preparation of Apparatus
6.11 Thermocouple Probe(s), industry standard Type T or
9.1 Measure the pasta cookers vat’s cooking capacity. The
Type K thermocouples capable of immersion, with a range
pasta cooker’s cooking vat may be shaped in such a way that
from 50 to 400°F and an uncertainty of 61°F (60.56°C).
simple measurements do not yield the true cooking capacity. In
6.12 Temperature Sensor, for measuring natural gas tem- this case fill the pasta cooker with water till the bottom edge of
perature in the range from 50 to 100°F with an uncertainty of the cooking capacity is reached. Then measure the volume of
61°F (60.56°C). water required to fill the cooking capacity to the top.
FIG. 1 Equipment Configuration
F1784 − 97 (2015)
9.2 Install the appliance according to the manufacturer’s scale, or load cells, located under the exhaust ventilation hood
instructions under a 4-ft (1.2-m) deep canopy exhaust hood described in 9.1. The scale, or load cells, shall not reduce the
mounted against the wall, with the lower edge of the hood 6 ft, distancebetweenthecookingsurfaceandtheloweredgeofthe
6 in. (1.98 m) from the floor. Position the pasta cooker with the exhaust hood by more than 8 in. (200 mm) for the water-boil
front edge of the water in the cooking vat inset 6 in. (152 mm) test than for the cooking test.
from the front edge of the hood at the manufacturer’s recom-
9.8 To prepare the pasta cooker for temperature calibration,
mended working height. The length of the exhaust hood and
attach an immersion-type thermocouple in the cooking vat
activefilterareashallextendaminimumof6in.
...
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: F1784 − 97 (Reapproved 2008) F1784 − 97 (Reapproved 2015)An American National Standard
Standard Test Method for
Performance of a Pasta Cooker
This standard is issued under the fixed designation F1784; 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 cooking performance of floor-model and countertop pasta cookers. The
food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production
capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in. cooking capacity.
Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating
elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat
across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear
inside edge of the cooking vat.
1.3 The pasta cooker can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (11.2),
1.3.2 Water-boil efficiency (11.3),
1.3.3 Preheat energy consumption, time, and rate (11.4),
1.3.4 Idle/simmer (11.5),
1.3.5 Pilot energy rate (11.6), and
1.3.6 Pasta cooking preparation (11.7).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.
1.5 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.
1.6 This test method 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.
2. Referenced Documents
2.1 ASHRAE Documents:
1989 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, American Society of Heating, Refrigeration,
and Air Conditioning Engineers, Inc.
2.2 AOAC Documents:
AOAC 984.25 Moisture (Loss of Mass on Drying) in Frozen French Fried Potatoes
AOAC 983.23 Fat in Foods: Chloroform-Methanol Extraction Method
2.3 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
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 Oct. 1, 2008March 1, 2015. Published February 2009May 2015. Originally approved in 1997. Last previous edition approved in 20032008 as
F1784 – 97 (2003).(2008). DOI: 10.1520/F1784-97R08.10.1520/F1784-97R15.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Official Methods of Analysis of the Association of Official Analytical Chemists. Available from the Association of Official Analytical Chemists, 1111 N. 19th St.,
Arlington, VA 22209.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1784 − 97 (2015)
3. Terminology
3.1 Definitions:
3.1.1 auto-fill, n—a water height sensor devise that activates a fresh water fill solenoid if the water level in the cooking vessel
drops below predetermined height.
3.1.2 overflow drain, n—a drain for eliminating the excess foam and starch created during the cooking process.
3.1.3 pasta cooker, n—an appliance, including a cooking vessel, in which water is placed to such a depth that the cooking food
is essentially supported by displacement of the water rather than by the bottom of the vessel. Heat is delivered to the water by
means of an immersed electric element or band wrapped vessel (electric pasta cooker), or by heat transfer from gas burners through
either the walls of the pasta cooker or through tubes passing through the water (gas pasta cooker).
3.1.4 test method, n—a definitive procedure for the identification, measurement, and evaluation of one or more qualities,
characteristics, or properties of a material, product, system, or service that produces a test result.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 cold water bath, n—a container filled with 60 to 80°F (15.6 to 26.7°C) water, that is used to cool the cooked pasta to stop
the cooking process. The water bath needs enough water capacity to be able to completely cover the cooked pasta when a pasta
basket is submerged into the cold water bath.
3.2.2 energy input rate, n—peak rate at which a pasta cooker consumes energy (Btu/h or kW).
3.2.3 pilot energy rate, n—average rate of energy consumption (Btu/h (kJ/h)) by a pasta cooker’s continuous pilot, if applicable.
3.2.4 production capacity, n—maximum rate (lb/h (kJ/h)) at which a pasta cooker can bring the specified food product to a
specified “cooked” condition.
3.2.5 production rate, n—average rate (lb/h (kJ/h)) at which a pasta cooker brings the specified food product to a specified
“cooked” condition. This does not necessarily refer to maximum rate.
3.2.6 test, n—a set of three loads of pasta cooked in a prescribed manner and sequential order.
3.2.7 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
3.2.8 water-boil effıciency, n—quantity of energy (latent heat of vaporization) required to boil water from the pasta cooker,
expressed as a percentage of the quantity of energy input to the pasta cooker during the boil-off period.
3.2.9 working capacity—the calculated capacity of the manufacturer’s cooking baskets as determined by a specified method of
calculation.
4. Summary of Test Method
4.1 All of the pasta cooking tests shall be conducted with the pasta cooker installed under a wall-mounted canopy exhaust
ventilation hood that shall operate at an airflow based on 300 cfm/linear ft (460 L/s/linear m) of hood length. Additionally, an
energy supply meeting the manufacturer’s specification shall be provided for the gas or electric pasta cooker under test.
4.2 The pasta cooker under test is connected to the appropriate metered energy source. The measured energy input rate is
determined and checked against the rated input before continuing with testing.
4.3 The pasta cooker is place on a platform scale and operated with a known weight of water contained in the pasta cooker and
the thermostat(s) set to the maximum setting. After a specified weight of water was boiled off, the water-boil efficiency is
calculated.
4.4 The water temperature in the cooking zone of the pasta cooker is monitored at a location chosen to represent the average
temperature of the water while the pasta cooker maintains a specified cooking temperature. The pasta cooker’s thermostat is
calibrated to achieve the calculated simmer/idle temperature at a location chosen to represent the average temperature of the water
while the pasta cooker is maintaining the idle condition.
4.5 Preheat energy, time, and rate are determined while the pasta cooker is operated with the thermostat(s) are set to specified
temperature. The idle/simmer/energy are determined while the pasta cooker operated with the thermostat(s) are set to specified idle
temperature. The rate of pilot energy consumption also is determined when applicable to the pasta cooker under test.
4.6 Energy consumption and time are monitored while the pasta cooker is used to cook three loads of dry, 0.072 6 0.004 in.
in diameter spaghetti pasta to a condition of 125 6 3 % weight gain with the thermostat(s) set at a calibrated cooking temperature.
Production capacity is based on the largest pasta load.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the pasta cooker under test is operating in accordance with its nameplate
rating.
F1784 − 97 (2015)
5.2 Water-boil efficiency is a quick indicator of pasta cooker energy efficiency performance under boiling conditions. This
information enables the food service operator to consider energy efficiency performance when selecting a pasta cooker.
5.3 The pasta cooker temperature calibration is used to ensure that the pasta cooker being tested is operating at the specified
temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).
5.4 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 pasta cooker.
5.5 Idle/simmer energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.6 Production capacity is used by food service operators to choose a pasta cooker that matches their particular food output
requirements.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 10 lb, with a resolution of 0.01 lb (0.004 kg) and an uncertainty of
0.01 lb.
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
conditions. Shall have a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg.
6.3 Canopy Exhaust Hook, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the
floor and with the capacity to operate at a nominal net exhaust ventilation rate of 300 cfm/linear ft (460 L/s/linear m) of active
hood length. This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance and shall
not incorporate side curtains or partitions. Makeup air shall be delivered through face registers or from the space, or both.
6.4 Convection Drying Oven, with temperature controlled at 220 6 5°F (100 6 3°C), used to determine moisture content of
both the dry and cooked pasta.
6.5 Data Acquisition System, for measuring energy and temperatures, capable of multiple temperature displays updating at least
every 2 s.
6.6 Flowmeter, for measuring total water consumption of the appliance. Shall have a resolution of 0.01 gal and an uncertainty
of 0.01 gal at a flow rate as low as 0.2 gpm.
6.7 Gas Meter, for measuring the gas consumption of a pasta cooker, shall be a positive displacement type with a resolution of
3 3
at least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 1 % of the measured value for any demand greater than
3 3
2.2 ft (0.06 m )/h. If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least
0.01 ft and a maximum uncertainty no greater than 2 % of the measured value.
6.8 Platform Balance Scale, or appropriate load cells, used to measure the loss of water from the pasta cooker during water boil
test. The scale shall have a capacity to accommodate the total weight of the pasta cooker plus 200 lb (90.7 kg) of water, and shall
have a precision of 0.2 lb (10 g) and an uncertainty of 0.2 lb when used to measure the loss of water from the pasta cooker.
6.9 Pressure Gage, for monitoring gas pressure. Shall have a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5 in.
H O (125 kPa), and a maximum uncertainty of 1 % of the measured value.
6.10 Stopwatch, with a 1-s resolution.
FIG. 1 Equipment Configuration
F1784 − 97 (2015)
6.11 Thermocouple Probe(s), industry standard Type T or Type K thermocouples capable of immersion, with a range from 50
to 400°F and an uncertainty of 61°F (60.56°C).
6.12 Temperature Sensor, for measuring natural gas temperature in the range from 50 to 100°F with an uncertainty of 61°F
(60.56°C).
6.13 Pasta Cooker Baskets, supplied by the manufacturer of the pasta cooker under testing. A total of three baskets is required
to test each pasta cooker in accordance with these procedures.
6.14 Watt-Hour Meter, for measuring the electrical energy consumption of a pasta cooker, shall have a resolution of at least 10
Wh and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand
less than 100 W, the meter shall have a resolution of at least 10 Wh and a maximum uncertainty no greater than 10 %.
7. Reagents and Materials
7.1 Water, having a maximum hardness of three grains per gallon. Distilled water may be used.
7.2 Deionized or Distilled Water, Shall be used for the water-boil efficiency test, with a conductivity of no greater than 100 mΩ.
7.3 Pasta Noodles, will be a dry-type spaghetti shape. The spaghetti shall be manufactured from 100 % durum semolina wheat.
The spaghetti diameter shall be 0.072 6 0.004 in., with a specified initial moisture content (10 6 2 %).
NOTE 1—Borden® Prince line is 100 % durum semolina wheat spaghetti-shape pasta and has been shown to be an acceptable product for testing by
PG & E’s Food Service Technology Center.
8. Sampling
8.1 Pasta Cooker—Select a representative production model for performance testing.
9. Preparation of Apparatus
9.1 Measure the pasta cookers vat’s cooking capacity. The pasta cooker’s cooking vat may be shaped in such a way that simple
measurements do not yield the true cooking capacity. In this case fill the pasta cooker with water till the bottom edge of the cooking
capacity is reached. Then measure the volume of water required to fill the cooking capacity to the top.
9.2 Install the appliance according to the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood mounted
against the wall, with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the floor. Position the pasta cooker with the front edge
of the water in the cooking vat inset 6 in. (152 mm) from the front edge of the hood at the manufacturer’s recommended working
height. The length of t
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