ASTM F1521-22

Standard Test Methods for Performance of Range Tops

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the range top under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.  
5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.  
5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.  
5.4 The heat-up energy efficiency is a direct measurement of range top efficiency at the full-energy input rate and simmer energy is a measurement of the range top efficiency while maintaining operational temperature. This data can be used by food service operators in the selection of range tops, as well as for the management of a restaurant’s energy demands.
Note 1: The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).  
5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range top capacity. This helps the food service operator match a range top to particular food output requirements.
SCOPE
1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.  
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.  
1.3 The range top can be evaluated with respect to the following (where applicable):  
1.3.1 Energy input rate (see 10.2), and  
1.3.2 Pilot energy consumption (see 10.3).  
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4),  
1.3.4 Cooking energy efficiency and production capacity (see 10.5), and  
1.3.5 Simmer energy consumption rate (optional, see 10.6).  
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-Sep-2022
• 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

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: F1521 − 22 An American National Standard
Standard Test Methods for
1
Performance of Range Tops
This standard is issued under the fixed designation F1521; 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
2
2.1 ASTM Standards:
1.1 These test methods cover the energy consumption and
A36/A36MSpecification for Carbon Structural Steel
cooking performance of range tops. The food service operator
D3588Practice for Calculating Heat Value, Compressibility
can use this evaluation to select a range top and understand its
Factor, and Relative Density of Gaseous Fuels
energy consumption.
2.2 ASHRAE Standard:
1.2 These test methods are applicable to gas and electric
ASHRAE Guideline 2-1986(RA90) Thermal and Related
range tops including both discreet burners and elements and
3
Properties of Food and Food Materials
hot tops.
3. Terminology
1.3 The range top can be evaluated with respect to the
following (where applicable):
3.1 Definitions:
3.1.1 cooking container—a vessel used to hold the food
1.3.1 Energy input rate (see 10.2), and
product that is being heated by the cooking unit.
1.3.2 Pilot energy consumption (see 10.3).
3.1.2 cooking energy—energy consumed by the cooking
1.3.3 Heat-uptemperatureresponseandtemperatureunifor-
unit as it is used to raise the temperature of water in a cooking
mity at minimum and maximum control settings (see 10.4),
container under full-input rate.
1.3.4 Cooking energy efficiency and production capacity
3.1.3 cooking energy effıciency—quantity of energy input to
(see 10.5), and
the water expressed as a percentage of the quantity of energy
1.3.5 Simmer energy consumption rate (optional, see 10.6).
input to the cooking unit during the full-input rate tests.
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1.4 cooking unit—a heating device located on the range
as standard. The values given in parentheses are mathematical
top that is powered by a single heat source comprised of either
conversions to SI units that are provided for information only
a gas burner or an electrical element that is independently
and are not considered standard.
controlled.
3.1.5 energy input rate—rate (Btu/h) at which an appliance
1.5 This standard does not purport to address all of the
consumes energy.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
3.1.6 heat-up temperature response—temperature rise on
priate safety, health, and environmental practices and deter- the surface of a steel plate during the test period in accordance
mine the applicability of regulatory limitations prior to use. with the heat-up temperature-response test.
1.6 This international standard was developed in accor-
3.1.7 production capacity—maximum rate at which the
dance with internationally recognized principles on standard- cooking unit heats water in accordance with the cooking
ization established in the Decision on Principles for the energy-efficiency test.
Development of International Standards, Guides and Recom-
3.1.8 production rate—rate at which the cooking unit heats
mendations issued by the World Trade Organization Technical
water in accordance with the cooking energy-efficiency test.
Barriers to Trade (TBT) Committee.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
1
ThesetestmethodsareunderthejurisdictionofASTMCommitteeF26onFood contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Service Equipment and are the direct responsibility of Subcommittee F26.06 on Standards volume information, refer to the standard’s Document Summary page on
Productivity and Energy Protocol. the ASTM website.
3
Current edition approved Oct. 1, 2022. Published December 2022. Originally See ASHRAE Handbook of Fundamentals, Chapter 30,Table I, 1989, available
approved in 1994. Last previous edition approved in 2018 as F1521–12 (2018). fromAmerican Society of Heating, Refrigeration, andAir-Conditioning Engineers,
DOI: 10.1520/F1521-22. 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

---------------------- Page: 1 ----------------------
F1521 − 22
3.1.9 range top—a device for cooking food by direct or 6. Apparatus
indirect heat transfer from one or more cooking units to one or
6.1 Analytical Balance Scale,forthedeterm
...

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: F1521 − 12 (Reapproved 2018) F1521 − 22 An American National Standard
Standard Test Methods for
1
Performance of Range Tops
This standard is issued under the fixed designation F1521; 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 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use
this evaluation to select a range top and understand its energy consumption.
1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.
1.3 The range top can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2), and
1.3.2 Pilot energy consumption (see 10.3).
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).), and
1.3.5 Simmer energy consumption rate (optional, see 10.6).
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.
2. Referenced Documents
2
2.1 ASTM Standards:
A36/A36M Specification for Carbon Structural Steel
1
These test methods are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and are the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved Oct. 1, 2018Oct. 1, 2022. Published November 2018December 2022. Originally approved in 1994. Last previous edition approved in 20122018
as F1521 – 12.F1521 – 12 (2018). DOI: 10.1520/F1521-12R18.10.1520/F1521-22.
2
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 the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1521 − 22
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ASHRAE Standard:
3
ASHRAE Guideline 2-1986 (RA90) Thermal and Related Properties of Food and Food Materials
3. Terminology
3.1 Definitions:
3.1.1 cooking container—a vessel used to hold the food product that is being heated by the cooking unit.
3.1.2 cooking energy—energy consumed by the cooking unit as it is used to raise the temperature of water in a cooking container
under full-input rate.
3.1.3 cooking energy effıciency—quantity of energy input to the water expressed as a percentage of the quantity of energy input
to the cooking unit during the full-input rate tests.
3.1.4 cooking unit—a heating device located on the range top that is powered by a single heat source comprised of either a gas
burner or an electrical element that is independently controlled.
3.1.5 energy input rate—rate (Btu/h) at which an appliance consumes energy.
3.1.6 heat-up temperature response—temperature rise on the surface of a steel plate during the test period in accordance with the
heat-up temperature-response test.
3.1.7 production capacity—maximum rate at which the cooking unit heats water in accordance with the cooking energy-efficiency
test.
3.1.8 production rate—rate at which the cooking unit heats water in accordance with the cooking energy-efficiency test.
3.1.9 range—range top—a device for cooking food by direct or indirect heat transfer from one or more cooking units to one or
more
...