ASTM F1275-14
(Test Method)Standard Test Method for Performance of Griddles
Standard Test Method for Performance of Griddles
SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.
5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniform temperature distribution.
5.3 Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle can be ready for operation.
5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.5 Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.
5.6 Production capacity is used by food service operators to choose a griddle that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.
1.3 The 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 and accuracy of the thermostats (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 (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 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 and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F1275 − 14 An American National Standard
Standard Test Method for
1
Performance of Griddles
This standard is issued under the fixed designation F1275; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope F1919Specification for Griddles, Single-Sided and Double-
Sided, Gas and Electric
1.1 This test method evaluates the energy consumption and
3
2.2 ANSI Standard:
cooking performance of griddles. The food service operator
ANSI Z83.11American National Standard for Gas Food
can use this evaluation to select a griddle and understand its
Service Equipment
energy efficiency and production capacity.
4
2.3 ASHRAE Document:
1.2 This test method is applicable to thermostatically
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
controlled, single-source (bottom) gas and electric griddles.
of Experimental Data
1.3 The griddle can be evaluated with respect to the follow-
3. Terminology
ing (where applicable):
3.1 Definitions:
1.3.1 Energy input rate (10.2),
3.1.1 cook time, n—the time required to cook frozen
1.3.2 Temperature uniformity across the cooking surface
hamburgers, as specified in 7.1,toa35 6 2% weight loss
and accuracy of the thermostats (10.3),
during a cooking energy efficiency test.
1.3.3 Preheat energy and time (10.4),
1.3.4 Idle energy rate (10.5),
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or
1.3.5 Pilot energy rate (10.6),
kWh) by the griddle as it is used to cook hamburgers under
1.3.6 Cooking energy rate and efficiency (10.7), and
heavy- and light-load conditions.
1.3.7 Production capacity and cooking surface temperature
3.1.3 cooking energy effıciency, n—the quantity of energy
recovery time (10.7).
imparted to the specified food product, expressed as a percent-
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
age of energy consumed by the griddle during the cooking
as standard. The values given in parentheses are mathematical
event.
conversions to SI units that are provided for information only
3.1.4 cooking energy rate, n—the average rate of energy
and are not considered standard.
consumption (Btu/h (kJ/h) or kW) during the cooking energy
1.5 This standard does not purport to address all of the
efficiency tests. It refers to all loading scenarios (heavy and
safety concerns, if any, associated with its use. It is the
light).
responsibility of the user of this standard to establish appro-
3.1.5 cooking zone, n—the actively heated area defined of
priate safety and health practices and determine the applica-
the griddle plate, from splashguard to splashguard and from
bility of regulatory limitations prior to use.
splashguard to grease trough.
3.1.6 energy input rate, n—the peak rate (Btu/h (kJ/h) or
2. Referenced Documents
kW) at which an appliance will consume energy, typically
2
2.1 ASTM Standards:
reflected during preheating.
D3588Practice for Calculating Heat Value, Compressibility
3.1.7 griddle, n—adeviceforcookingfoodinoiloritsown
Factor, and Relative Density of Gaseous Fuels
juices by direct contact with a hot surface.
3.1.8 idle energy rate, n—the average rate of energy con-
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 sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or
Productivity and Energy Protocol.
maintaining the cooking surface at the thermostat set point.
Current edition approved April 1, 2014. Published September 2014. Originally
approved in 1990. Last previous edition approved in 2008 as F1275–03 (2008).
3
DOI: 10.1520/F1275-14. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036.
4
contact ASTM Customer Service at service@astm.org. 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
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---------------------- Page: 1 ----------------------
F1275 − 14
3.1.9 pilot energy rate, n—the average rate of energy 5. Significance and Use
consumption (Btu/h (kJ/h)) by a griddle’s continuous pilot (if
5.1 The energy input rate test is used to confirm that the
applicable).
griddle is operating properly prior to furth
...
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: F1275 − 03 (Reapproved 2008) F1275 − 14 An American National Standard
Standard Test Method for
1
Performance of Griddles
This standard is issued under the fixed designation F1275; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope
1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use
this evaluation to select a griddle and understand its energy efficiency and production capacity.
1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.
1.3 The 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 and accuracy of the thermostats (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 (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 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 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
F1919 Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
3
2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 AOAC Documents:
AOAC Official Action 950.46B Air Drying to Determine Moisture Content of Meat and Meat Products
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
4
2.3 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
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.
Current edition approved Oct. 1, 2008April 1, 2014. Published February 2009September 2014. Originally approved in 1990. Last previous edition approved in 20032008
as F1275 – 03.F1275 – 03 (2008). DOI: 10.1520/F1275-03R08.10.1520/F1275-14.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For 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.
4
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
---------------------- Page: 1 ----------------------
F1275 − 14
3.1.1 cook time, n—the time required to cook frozen hamburgers, as specified in 7.1, to a 35 6 2 % weight loss during a cooking
energy efficiency test.
3.1.2 cooking energy, n—energy consumed (Btu (kJ) or kWh) by the griddle as it is used to cook hamburgers under heavy- and
light-load conditions.
3.1.3 cooking energy effıciency, n—the quantity of energy imparted to the specified food product, expressed as a percentage of
energy consumed by the griddle during the cooking event.
3.1.4 cooking energy rate, n—the average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiency
tests. It refers to all loading scenarios (heavy and light).
3.1.5 cooking zone, n—the actively heated area defined of the griddle plate, from splashguard to splashguard and fro
...
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