ASTM F2324-03

Standard Test Method for Prerinse Spray Valves

SIGNIFICANCE AND USE
The flow rate test is used to confirm that the spray valve is operating at the manufacturer’rated flow rate at the specified water pressure. This test would also assist the operator in controlling the water and sewer consumption and reduce the water heating bills.
The cleanability test is used to verify the spray valve’effectiveness at cleaning the plates before they are sent into the dishwashing machine.
SCOPE
1.1 This test method covers the water consumption flow rate and cleanability of prerinse spray valves (here after referred to as spray valves). The food service operator can use this evaluation to select a spray valve and understand its water consumption and cleaning effectiveness.
1.2 The following procedures are included in this test method:
1.2.1 Water consumption (see 10.2).
1.2.2 Cleanability (see 10.3).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 This test method may involve hazardous materials, operations, and equipment. It does not address all of the potential safety problems associated with its use. It is the responsibility of the users of this test method to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to its use.

General Information

• Status: Historical
• Publication Date: 09-Sep-2003
• ICS: 23.060.99 - Other valves
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaced By: ASTM F2324-03(2009) - Standard Test Method for Prerinse Spray Valves
• Effective Date: 01-May-2009
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 10-Sep-2003
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 10-Sep-2003

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
An American National Standard
Designation:F2324–03
Standard Test Method for
Prerinse Spray Valves
This standard is issued under the fixed designation F 2324; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3.2 Abbreviations:
3.2.1 gpm—gallons per minute.
1.1 Thistestmethodcoversthewaterconsumptionflowrate
and cleanability of prerinse spray valves (here after referred to
4. Summary of Test Method
as spray valves). The food service operator can use this
4.1 The flow rate of the spray valve is determined at the
evaluation to select a spray valve and understand its water
manufacturer’s specified water pressure to verify that the spray
consumption and cleaning effectiveness.
valve is operating at the manufacturer’s rated flow rate. If the
1.2 The following procedures are included in this test
measured rate is not within 5 % of the rated flow rate, all
method:
further testing ceases and the manufacturer is contacted. The
1.2.1 Water consumption (see 10.2).
manufacturer may make appropriate changes or adjustments to
1.2.2 Cleanability (see 10.3).
the spray valve.
1.3 The values stated in inch-pound units are to be regarded
4.2 The spray valve’s water flow rate is measured at 60 6 1
as standard. The SI units given in parentheses are for informa-
psi (2.9 6 0.5 kPa) settings at a temperature of 120 6 4°F (49
tion only.
6 2°C).
1.4 This test method may involve hazardous materials,
4.3 The spray valve’s cleanability (effectiveness) is deter-
operations, and equipment. It does not address all of the
mined at 60 6 1 psi (2.9 6 0.5 kPa), with a water temperature
potential safety problems associated with its use. It is the
of 120 6 4°F (49 6 2°C).
responsibility of the users of this test method to establish
appropriate safety and health practices and determine the
5. Significance and Use
applicability of regulatory limitations prior to its use.
5.1 The flow rate test is used to confirm that the spray valve
2. Referenced Documents is operating at the manufacturer’s rated flow rate at the
specified water pressure. This test would also assist the
2.1 NSF Documents:
operator in controlling the water and sewer consumption and
NSF Listings Food Equipment and Related Products, Com-
2 reduce the water heating bills.
ponents and Materials, NSF International
5.2 The cleanability test is used to verify the spray valve’s
3. Terminology effectiveness at cleaning the plates before they are sent into the
dishwashing machine.
3.1 Definitions:
3.1.1 cleanability—the effectiveness of the prerinse spray
6. Apparatus
valve to remove soil from the plate before it is placed in a
6.1 Analytical Balance Scale, or equivalent, for measuring
dishwashing machine.
the weight of the plates and water container. It shall have a
3.1.2 test method—a definitive procedure for the identifica-
resolution of 0.01 lb (5 g) and an uncertainty of 0.01 lb (5 g).
tion, measurement, and evaluation of one or more qualities,
6.2 Calibrated Exposed Junction Thermocouple Probes,
characteristics, or properties of a material, product, system, or
with a range from 50 to 200°F (10 to 93°C), with a resolution
service that produces a test result.
of 0.2°F (0.1°C) and an uncertainty of 1.0°F (0.5°C), for
3.1.3 uncertainty—measure of systematic and precision er-
measuring water line temperatures. Calibrated K-type 24-GA
rors in specified instrumentation or measure of repeatability of
thermocouple wire with stainless steel sheath and ceramic
a reported test result.
insulation is the recommended choice for measuring the water
line temperatures. The thermocouple probe can be fed through
This test method is under the jurisdiction of ASTM Committee F26 on Food
a compression fitting so as to submerse exposed junction in the
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
water lines.
Productivity and Energy Protocol.
Current edition approved Sept. 10, 2003. Published October 2003.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Arbor, MI 48113-0140.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F2324–03
6.3 Carboy, or equivalent container, for measuring for 7.3 Tomato Sauce, shall be comprised of tomato paste and
weight of the water during the flow rate test. A 5-gal (19-L) water. Mix 6 oz (175 mL) tomato paste (see 7.1) with 10 oz
carboy water bottle has been found to be suitable (the carboy (295 mL) of 75 6 5°F (24 6 3°C) water to form the tomato
is the standard water bottle that is used for water coolers). sauce. Stir until mixture becomes consistent.
NOTE 1—The 5-gal (19-L) carboy container is the preferred container. NOTE 2—Testing at the Food ServiceTechnology Center has found that
With a narrow opening, the carboy captures all the water during the test at a generic store brand such as “Safewayt” brand or “Albertson’st” brand
higher water pressure which can result in excess splashing. tomato paste is the preferred test product. National brands tend to have
excess tomato skins in the tomato paste, which makes repeatability
6.4 Hot Water Temperature Control Valve, to maintain and
difficult. Shown in Fig. 2 are the two types of tomato paste. The “generic”
limit mixed hot water to the spray valve during testing. It shall
store brand is on the left, and the “national” brand on the right. The dark
have a double throttling design to control both the hot and cold
spots in the photo on the right (nationals brand) are the tomato skin flecks,
watersupplytothemixedoutlet.Theflowcharacteristicsofthe which are more difficult to remove.
valve shall have a resolution temperature control of 64°F
7.4 Plates, shall be 9-in. (229-mm), white ceramic glazed,
(62°C) combined with low pressure drop check valves in both
with an inside flat diameter of 7-in. (178-mm), weighing an
the hot and cold water inlets to protect against cross flow.
average of 1.3 6 0.05 lb (590 6 23 g) each. Sixty plates are
6.5 Measuring Spoons, used to portion out one level table-
required.
spoon of tomato sauce on each plate for the cleanability test.
7.5 Dishracks,toholdtheplateswiththedriedtomatosauce
6.6 Pressure Gage, for measuring pressure of water to the
for the cleanability test and in the preparation of the plates to
spray valve. The gage shall have a resolution of 0.5 psig (3.4
dry the tomato sauce so that the plates can be dried vertically,
kPa)andamaximumuncertaintyof1 %ofthemeasuredvalue.
or acceptable equivalent. Four Metro Mdl P2MO, 20 by 20-in.
6.7 Spring-Style Pre-Rinse Unit, Deck-Mounted, with a
(508 by 508-mm), peg-type, commercial dishracks, each
36-in. (915-mm) flex hose which will have the testing sample
weighing 4.6 6 0.1 lb (2.09 6 0.04 kg).
spray valve attach at the end of the flex hose. See Fig. 1.
6.8 Stopwatch, with a 0.1-s resolution.
8. Sampling
6.9 Temperature Sensor,formeasuringwatertemperaturein
8.1 Prerinse Spray Valve—A representative production
the range from 50 to 200°F (10 to 93°C), with a resolution of
model shall be selected for performance testing.
0.5°F (0.3°C) and an uncertainty of 61°F (0.5°C).
9. Preparation of Apparatus
7. Reagents and Materials
9.1 Attach the spray valve to a 36-in., spring-style (flex
7.1 Tomato Paste, shall be 100 % pure and shall have a
tubing) prerinse unit in accordance with the manufacturer’s
moisture content of 70 6 2.5 %. Stabilize paste at room
instructions.The minimum flow rate of the flex tubing, with no
temperature (75 6 5°F (24 6 3°C)).
spray valve connected, shall be 7 gpm (26 L/min) at a pressure
7.2 Gravimetric moisture analysis shall be performed as
of 60 6 2 psi (2.9 6 0.5 kPa).
follows: To determine moisture content, place a 1-lb sample of
NOTE 3—Specifying a minimum flow rate for the flex tubing ensures
the test food on a dry, aluminum sheet pan and place the pan in
that the prerinse spray nozzle is performing to the manufacturer’s
a convection drying oven at a temperature of 220 6 5°F for a
specifications and prevents the flex tubing from dictating the flow rate of
period of 24 h.Weigh the sample before it is placed in the oven
the prerinse valve.
and after it is removed and determine the percent moisture
9.2 Insulate the entire length of the water pipe from the
content based on the percent weight loss of the sample. The
mixing valve to the inlet of the flex tubing with one-half inch
sample must be spread evenly over the surface of the sheet pan
foam insulation. The insulation material shall have a thermal
in order for all of the moisture to evaporate during drying and
resistance (R) value of not less than 4°F 3 ft 3 h/Btu (0.7°K
it is permissible to spread the sample on top of baking paper in
3 m /W).
order to protect the sheet pan and simplify cleanup.
9.3 Connect the mixing valve to the municipal water supply
and set the mixing valve to maintain an outlet water tempera-
ture of 120 6 4°F (49 6 2°C). The mixing valve shall be
located within six feet of the inlet of the flex tubing.
9.4 Install a water line pressure regulator down stream of
the mixing valve. Install a pressure gage at the base of the flex
tubing. Adjust the pressure regulator so that the water line
pressure to the prerinse valve can be maintained at 60 6 2 psi
(2.9 6 0.5 kPa) when the water is flowing to the spray valve,
as the lever is fully pressed.
9.5 Install a temperature sensor in the water line down
stream from the mixing valve. The sensors should be installed
with the probe immersed in the water. See Fig. 3 for a
Inter-Americant mdl #132 is within the specified weight range and is
FIG. 1 Illustration of Spring-Style, Deck-Mounted Prerinse Unit inexpensive.
F2324–03
FIG. 2 Generic Brand on the Left and the National Brand on the Right
FIG. 3 Schematic of Water Lines and Testing Setup
schematic of the setup for the water supply, mixing valve, 10.1.1.4 Water flow rate.
pressure regulator, and gage that are used for testing the spray
10.2 Prerinse Spray Valve Flow Rate Test:
valves.
10.2.1 This procedure is comprised of a minimum of three
separate test runs at the specified water temperature and
NOTE 4—Install the thermocouple probes described in 9.5 into water
pressure. The reported values of the flow rate test shall be the
outlets for the prerinse. The thermocouple probe must be installed so that
the thermocouple probe is immersed in the incoming water. A compres-
average of the three test runs.
sion fitting should be first installed into the plumbing inlets. A junction
10.2.2 Ensure water is supplied at 60 6 2 psi (2.9 6 0.5
fitting may need to be installed in the plumbing line that would be
kPa) and 120 6 4°F (49 6 2°C).
compatible with the compression fitting.
10.2.3 Weigh and record the weight of the carboy prior to
10. Procedure testing (or equivalent 5-gal (19-L) container).
10.2.4 Hold the spray valve over the opening of the carboy
10.1 General:
container. Squeeze the spray valve handle to allow maximum
10.1.1 The following shall be obtained and recorded for
flow and begin recording the time elapsed. At the end of one
each run of every test:
minute, record the weight of the water and container and
10.1.1.1 Water temperature,
subtract the weight of the container.
10.1.1.2 Water pressure,
10.1.1.3 Time, and 10.2.5 Repeat 10.2.2-10.2.4 for the remaining test runs.
F2324–03
10.3 Preparation of the Plates for the Cleanability Test:
10.3.1 Prepare 60 plates with one leveled tablespoon of
tomato sauce on each plate.
10.3.2 The plates are to be dry and stabilized at a room
temperature of 75 6 5°F (24 6 3°C) before the tomato sauce
is portioned onto the plate.
10.3.3 Apply one level tablespoon (15 mL) of tomato sauce
as described in 7.3 to a plate, and evenly distribute the tomato
saucearoundtheplatebyshakingandturningtheplate.Portion
out the tomato sauce one plate at a time. Make sure that the
tomato sauce is not distributed onto the rim/lip of the plate. In
addition, do not use a spoon or other utensil to spread the
tomato sauce, as this will leave ridges in the sauce on the plate,
altering test times. Using a utensil will also pickup some of the
sauce and make the amount of sauce on each plate different.
FIG. 5 A Rack of Plates Drying
See Fig. 4 for an illustration of the preparation of the plates.
10.3.4 Place the plates with the tomato sauce in a dish rack
10.4.5 Begin spraying the plate as time is recorded on the
to let the tomato sauce dry on the plates at room temperature
stopwatch. The plate is to be sprayed in a side to side motion
(75 6 5°F (24 6 3°C)). See Fig. 5.
from the top to the bottom of the plate. Repeat this spray
NOTE 5—This can be accomplished by storing the dish loads in a room
pattern until all the tomato sauce has been rinsed from the
with an ambient temperature of 75 6 5°F (24 6 3°C). Avoid any
plate. Record the amount of time required to clear the plate.
circumstances that would result in some dishes being at different tempera-
Fig. 7 demonstrates a cleanability test.
tures from others, such as being stored in the air path of an HVAC supply
10.4.6 Repeat 10.4.5 for the 59 remaining test plates.
register.
11. Calculation and Report
10.3.5 Repeat 10.3.2-10.3.4 until all 20 plates are prepared.
Allow plates to dry for 24 h before testing.
11.1 Test Prerinse Spray Valve—Summarize the physical
10.4 Cleanability Performance Test:
and operating characteristic of the prerinse spray valve.
10.4.1 This procedure shall be performed at the specified
11.2 Apparatus and Procedure—Confirm that the testing
water temperature and pressure. The reported values of the
apparatus conformed to all of the specifications in Section 9.
cleanability procedure shall be the average of the sixty plates
Describe any deviations from those specifications.
measured in seconds per plate (s/plate).
11.3 Flow Rate Test:
11.3.1 Calculate and report the nozzle flow rate based on:
NOTE 6—The test can be divided into 3 groups of 20-plate racks if sixty
plates are not available. W
water
Q 5 (1)
nozzle
lb kg
10.4.2 Ensure that the water supply is at 60 6 2 psi (2.9 6
8.337 1.000
S D
gal L
0.5 kPa) and 120 6 4°F (49 6 2°C) with the nozzle operating
at maximum flow.
where:
10.4.3 Place an empty dishrack under the prerinse valve in
Q = nozzle flow rate, gpm (L/min), and
nozzle
the sink.
W = weight of the water collected in 1 min, lb (kg).
water
10.4.4 Place a single plate with dried tomato sauce upright
11.3.2 Reportthewatertemperatureandwaterlinepressure.
in the dishrack. The plate is to be placed in the dishrack
...