ASTM F2239-10

Standard Test Method for Performance of Conveyor Broilers

SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the conveyor broiler is operating properly prior to further testing.
Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor broiler can be ready for operation.
Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Temperature uniformity of the broiler cavity may be used by food service operators to understand the heat distribution throughout the broiler cavity and select a conveyor broiler that matches their required temperature characteristics.
Cooking energy efficiency is a precise indicator of conveyor broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a conveyor broiler.
Cooking uniformity of the broiler may be used by food service operates to select a conveyor broiler that provides a uniformly cooked product.
Production capacity information can help an end user to better understand the production capabilities of a conveyor broiler as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption.
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyorized broilers. This test method covers both units with continuously operating conveyors and batch-style units with intermittently operating conveyors.
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idle energy rate and temperature uniformity (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9).
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 This test method may involve hazardous materials, operations, and equipment. 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.

General Information

• Status: Historical
• Publication Date: 31-Aug-2010
• 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 F2239-03e1 - Standard Test Method for Performance of Conveyor Broilers
• Effective Date: 01-Sep-2010
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Sep-2010
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Sep-2010
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Sep-2010
• 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-Sep-2010

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F2239 − 10 AnAmerican National Standard
Standard Test Method for
1
Performance of Conveyor Broilers
This standard is issued under the fixed designation F2239; 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.
3
1. Scope 2.2 ANSI Standard:
ANSI Z83.11American National Standard for Gas Food
1.1 This test method evaluates the energy consumption and
Service Equipment
cooking performance of conveyor broilers. The food service
4
2.3 AOAC Documents:
operatorcanusethisevaluationtoselectaconveyorbroilerand
AOAC Official Action 950.46Air Drying to Determine
understand its energy consumption.
Moisture Content of Meat and Meat Products
1.2 This test method is applicable to gas, electric, and
AOAC Official Action 960.39Fat (Crude) or Ether Extract
hybrid gas/electric conveyorized broilers. This test method
in Meat
covers both units with continuously operating conveyors and
5
2.4 ASHRAE Standard:
batch-style units with intermittently operating conveyors.
ASHRAE Handbook of Fundamentals“Thermal and Related
1.3 The conveyor broiler can be evaluated with respect to
PropertiesofFoodandFoodMaterials,”Chapter30,Table
the following (where applicable): 1, 1989
1.3.1 Energy input rate (see 10.2),
3. Terminology
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idleenergyrateandtemperatureuniformity(see10.4), 3.1 Definitions of Terms Specific to This Standard:
3.1.1 broiler cavity, n—that portion of the conveyor broiler
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
in which food products are heated or cooked.
1.3.5 Cooking energy efficiency, cooking uniformity and
production capacity (see 10.8 and 10.9).
3.1.2 continuous conveyor, n—broiler with a belt or chain
that moves constantly through the broiler cavity and does not
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
halt during the cooking process.
asstandard.Nootherunitsofmeasurementareincludedinthis
3.1.3 conveyor broiler, n—device, with a continuous belt
standard.
and a heat source above and below the belt, for cooking food
1.5 This test method may involve hazardous materials,
by high heat, usually by direct or radiant heat. Conveyor
operations, and equipment. This standard does not purport to
broilers are used primarily, but not exclusively, for cooking
address all of the safety concerns, if any, associated with its
meats.
use. It is the responsibility of the user of this standard to
3.1.4 cooking energy effıciency, n—quantity of energy im-
establish appropriate safety and health practices and deter-
parted to the specified food product, expressed as a percentage
mine the applicability of regulatory limitations prior to use.
of energy consumed by the conveyor broiler during the
cooking event.
2. Referenced Documents
2 3.1.5 cooking energy rate, n—average rate of energy con-
2.1 ASTM Standards:
sumption (Btu/h or kW) during the cooking energy efficiency
D3588Practice for Calculating Heat Value, Compressibility
tests. Refers to both loading scenarios (heavy, light).
Factor, and Relative Density of Gaseous Fuels
3.1.6 cooking lane, n—segment of broiler that food product
passed through as it cooks. Each position on the conveyor
where food product is placed represents a cooking lane.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
3
Current edition approved Sept. 1, 2010. Published October 2010. Originally Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
ε1
approved in 2003. Last previous edition approved in 2003 as F2239–03 . DOI: 4th Floor, New York, NY 10036.
4
10.1520/F2239-10. Available from Association of Official Analytical Chemists, 1111 N. 19th
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Street, Arlington, VA 22209.
5
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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F2239 − 10
3.1.7 cooking uniformity, n—calculated variation in cooked 5.2 Preheat energy and time can be useful to food service
food product. operators to manage power demands and to know how quickly
the conveyor broiler can be ready for o
...

This document is not anASTM standard and is intended only to provide the user of anASTM 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.
An American National Standard
´1
Designation:F2239–03 Designation:F2239–10
Standard Test Method for
1
Performance of Conveyor Broilers
This standard is issued under the fixed designation F2239; 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
´ NOTE—Sections 2.2 and 9.4 were editorially corrected in February 2005.
1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of conveyor broilers. The food service
operator can use this evaluation to select a conveyor broiler and understand its energy consumption.
1.2This test method is applicable to gas, electric, and hybrid gas/electric conveyor broilers.
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyorized broilers. This test method covers both
units with continuously operating conveyors and batch-style units with intermittently operating conveyors.
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Preheat energy consumption and time (see 10.3),
1.3.3 Idle energy rate and temperature uniformity (see 10.4),
1.3.4 Pilot energy rate (if applicable) (see 10.5), and
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see 10.8 and 10.9).
1.4The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information
only.
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this
standard.
1.5 This test method may involve hazardous materials, operations, and equipment. 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.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
3
2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 AOAC Documents:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
5
2.4 ASHRAE Standard:
ASHRAE Handbook of Fundamentals “ThermalandRelatedPropertiesofFoodandFoodMaterials,”Chapter30,Table1,1989
3. Terminology
3.1Definitions:
3.1 Definitions of Terms Specific to This Standard:
3.1.1 broiler cavity, n—that portion of the conveyor broiler in which food products are heated or cooked.
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved March 10, 2003. Published April 2003. DOI: 10.1520/F2239-03E01.
´1
Current edition approved Sept. 1, 2010. Published October 2010. Originally approved in 2003. Last previous edition approved in 2003 as F2239–03 . DOI:
10.1520/F2239-10.
2
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,[e-mail] Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
5
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

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F2239–10
3.1.2 conveyor broilercontinuousconveyor, n—adevice,withacontinuousbeltandaheatsourceaboveandbelowthebelt,for
cookingfoodbyhighheat,usuallybydirectorradiantheat.Conveyorbroilersareusedprimarily,butnotexclusively,forcooking
meats.—broilerwithabeltorchainthatmovesconstantlythroughthebroilercavityanddoesnothaltduringthecookingprocess.
3.1.3 conveyor broiler, n—device, with a continuous belt and a heat source above and below the belt, for c
...