ASTM F1521-03(2008)
(Test Method)Standard Test Methods for Performance of Range Tops
Standard Test Methods for Performance of Range Tops
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the range 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.
The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.
Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.
The cooking energy efficiency is a direct measurement of range efficiency at the full-energy input rate. This data can be used by food service operators in the selection of ranges, 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).
Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range capacity. This helps the food service operator match a range 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), and
1.3.4 Cooking energy efficiency and production capacity (see 10.5).
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: F1521 − 03(Reapproved 2008) An American National Standard
Standard Test Methods for
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 2.2 ASHRAE Standard:
ASHRAE Guideline 2-1986(RA90) Thermal and Related
1.1 These test methods cover the energy consumption and
Properties of Food and Food Materials
cooking performance of range tops. The food service operator
can use this evaluation to select a range top and understand its
3. Terminology
energy consumption.
3.1 Definitions:
1.2 These test methods are applicable to gas and electric
3.1.1 cooking container—a vessel used to hold the food
range tops including both discreet burners and elements and
product that is being heated by the cooking unit.
hot tops.
3.1.2 cooking energy—energy consumed by the cooking
unit as it is used to raise the temperature of water in a cooking
1.3 The range top can be evaluated with respect to the
following (where applicable): container under full-input rate.
1.3.1 Energy input rate (see 10.2), and
3.1.3 cooking energy effıciency—quantity of energy input to
1.3.2 Pilot energy consumption (see 10.3). the water expressed as a percentage of the quantity of energy
input to the cooking unit during the full-input rate tests.
1.3.3 Heat-uptemperatureresponseandtemperatureunifor-
mityatminimumandmaximumcontrolsettings(see10.4),and
3.1.4 cooking unit—a heating device located on the range
1.3.4 Cooking energy efficiency and production capacity
top that is powered by a single heat source comprised of either
(see 10.5).
a gas burner or an electrical element that is independently
controlled.
1.4 The values stated in inch-pound units are to be regarded
3.1.5 energy input rate—rate (Btu/h) at which an appliance
as standard. The values given in parentheses are mathematical
consumes energy.
conversions to SI units that are provided for information only
and are not considered standard.
3.1.6 heat-up temperature response—temperature rise on
the surface of a steel plate during the test period in accordance
1.5 This standard does not purport to address all of the
with the heat-up temperature-response test.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
3.1.7 production capacity—maximum rate at which the
priate safety and health practices and determine the applica- cooking unit heats water in accordance with the cooking
bility of regulatory limitations prior to use.
energy-efficiency test.
3.1.8 production rate—rate at which the cooking unit heats
2. Referenced Documents
water in accordance with the cooking energy-efficiency test.
2.1 ASTM Standards:
3.1.9 range—a device for cooking food by direct or indirect
A36/A36MSpecification for Carbon Structural Steel
heat transfer from one or more cooking units to one or more
D3588Practice for Calculating Heat Value, Compressibility
cooking containers.
Factor, and Relative Density of Gaseous Fuels
3.1.10 temperature uniformity—the comparison of indi-
vidual temperatures measured on the surface of a steel plate at
the end of the test period in accordance with the heat-up
ThesetestmethodsareunderthejurisdictionofASTMCommitteeF26onFood temperature-response test.
Service Equipment and are the direct responsibility of Subcommittee F26.06 on
3.1.11 uncertainty—measure of systematic and precision
Productivity and Energy Protocol.
errors in specified instrumentation or measure of repeatability
Current edition approved Oct. 1, 2008. Published February 2009. Originally
approved in 1994. Last previous edition approved in 2003 as F1521–03. DOI:
of a reported test result.
10.1520/F1521-03R08.
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 See ASHRAE Handbook of Fundamentals, Chapter 30,Table I, 1989, available
Standards volume information, refer to the standard’s Document Summary page on fromAmerican Society of Heating, Refrigeration, andAir-Conditioning Engineers,
the ASTM website. 1791 Tullie Circle NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1521 − 03 (2008)
4. Summary of Test Methods 6.3.1 The recommended cooking container for all testing
shallbeaprofessionalstandardweightWearEverModel4333
4.1 The range to be tested is connected to the appropriate
sauce pot with a Wear Ever Model 4193 lid. If it is not
meteredenergysource.Theenergyinputrateisdeterminedfor
possibletousetherecommendedcookingcontainerfortesting,
each type of cooking unit on the range top and for the entire
then a cooking container with a similar capacity may be
range top (all cooking units operating at the same time) to
substituted. The cooking container capacity should be no less
confirm that the range top is operating within 5.0% of the
than12-qtandnomorethan24-qt.Thecookingcontainermay
nameplate energy input rate. The pilot energy consumption is
be aluminum or steel. The weight of the substituted cooking
also determined when applicable to the range being tested.
container and lid must be noted and included in 11.7.1.
4.2 Thermocouples are attached to a circular steel plate
NOTE 2—The recommended aluminum sauce pot may not always be a
which is then placed on the cooking unit to be tested. The
suitable cooking container. For example, an electric induction range top
heat-up temperature response of the cooking unit at the
requiresthatthecookingcontainerbemagnetic,typicallysteelorstainless
minimumcontrolsettingandatthemaximumcontrolsettingis
steel plated nickel. For this reason 6.3.1 is included for flexibility.
determined as well as the temperature uniformity at each
6.4 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
control setting.
mounted with the lower edge of the hood 6 ⁄2 ft (2.0 m) from
4.3 Energy consumption and time are monitored as each
the floor and with the capacity to operate at a nominal exhaust
differenttypeofcookingunitontherangeisusedtoheatwater
ventilationrateof300ft /min/linearfoot(230L/s/linearmetre)
from 70 to 200°F (21 to 93°C) at the full-energy input rate.
of active hood length. This hood shall extend a minimum of 6
Cooking energy efficiency and production capacity are calcu-
in.(150mm)pastbothsidesofthecookingapplianceandshall
lated from this data.
not incorporate side curtains or partitions.
5. Significance and Use 6.5 Gas Meter, for measuring the gas consumption of a
range,shallbeapositivedisplacementtypewitharesolutionof
5.1 The energy input rate test is used to confirm that the
3 3
at least 0.01 ft (0.0003 m ) and a maximum error no greater
range under test is operating at the manufacturer’s rated input.
than 1% of the measured value for any demand greater than
This test would also indicate any problems with the electric
3 3
2.2ft /h(0.06m /h).Ifthemeterisusedformeasuringthegas
power supply or gas service pressure.
consumed by the pilot lights, it shall have a resolution of at
3 3
5.2 Theheattransfercharacteristicsofacookingunitcanbe
least0.01ft (0.0003m )andhaveamaximumerrornogreater
simulated by measuring the temperature uniformity of a steel
than 2% of the measured value.
plate.
6.6 Pressure Gage, for monitoring natural gas pressure,
5.3 Idle energy rate and pilot energy consumption can be
with a range from 0 to 10 in. H O (0 to 2.5 kPa), a resolution
usedbyfoodserviceoperatorstoestimateenergyconsumption
of 0.5 in. H O (125 Pa), and a maximum uncertainty of 1% of
during non-cooking periods.
the measured value.
5.4 The cooking energy efficiency is a direct measurement
6.7 Steel Plate,composedofstructural-gradecarbonsteelin
of range efficiency at the full-energy input rate. This data can
accordance with Specification A36/A36M, free of rust or
be used by food service operators in the selection of ranges, as
corrosion,12-in.(300-mm)diameter,and ⁄4in.(6.4mm)thick.
well as for the management of a restaurant’s energy demands.
The plate shall be flat to within 0.010 in. (3 mm) over the
diameter.
NOTE 1—The PG&E Food Service Technology Center has determined
that the cooking energy efficiency does not significantly change for
6.8 Strain Gage Welder, capable of welding thermocouples
different input rates. If precise efficiency calculations are desired at lower
to steel.
inputrates,thefull-inputratetestprocedureisvalidforallinputrates(that
is, less than full-input).
6.9 Thermocouple(s), fiberglass-insulated, 24-gage, Type K
5.5 Production rate and production capacity can be used to
thermocouple wire, peened flat at the exposed ends and spot
estimate the amount of time required for food preparation and
welded to surfaces with a strain gage welder.
as a measure of range capacity. This helps the food service
6.10 Thermocouple Probe(s), capable of immersion with a
operator match a range to particular food output requirements.
range from 50 to 200°F (10 to 93°C) and accuracy of 62°F
(61°C), preferably industry standard Type T or Type K
6. Apparatus
thermocouples.
6.1 Analytical Balance Scale,forthedeterminationofwater
and cooking container weight, with a resolution of 0.01 lb (5 6.11 Temperature Sensor, for measuring natural gas tem-
perature in the range from 50 to 100°F (10 to 38°C), with a
g).
resolution of 0.1°F (0.05°C) and an accuracy of 60.5°F
6.2 Barometer, for measuring absolute atmospheric
(60.3°C).
pressure, to be used for adjustment of measured natural gas
volume to standard conditions. The barometer shall have a
resolution of 0.2 in. Hg (670 Pa).
AvailablefromLincolnFoodserviceProducts,Inc.,P.O.Box1229,FortWayne,
6.3 Cooking Container, 13-in. (330-mm) diameter, 20-qt
IN 46801.
(19-L),saucepotwithmatchinglid.Thebottomofthepotshall
Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728
be flat to within 0.0625 in. (1.6 mm) over the diameter. Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
F1521 − 03 (2008)
6.12 Watt-Hour Meter, for measuring the electrical energy 10.1.1.1 Higher heating value,
consumptionofarange,shallhavearesolutionofatleast1Wh 10.1.1.2 Standard gas pressure and temperature used to
and a maximum error no greater than 1.5% of the measured correct measured gas volume to standard conditions,
value for any demand greater than 100 W. 10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
7. Reagents and Materials
10.1.1.5 Barometric pressure, and
10.1.1.6 Energy input rate during or immediately prior to
7.1 Water, having a maximum hardness of three grains per
gallon. Distilled water may be used. test.
NOTE5—Thepreferredmethodfordeterminingtheheatingvalueofgas
8. Sampling and Test Units
supplied to the range under test is by using a calorimeter or gas
chromatograph in accordance with accepted laboratory procedures. It is
8.1 Range—A representative production model shall be
recommended that all testing be performed with gas with a heating value
selected for performance testing.
3 3
between 1000 and 1075 Btu/ft (37300 to 40000 kJ/m ).
9. Preparation of Apparatus
10.1.2 For gas ranges, measure and add any electric energy
consumption to gas energy for all tests, with the exception of
9.1 Installtheapplianceinaccordancewiththemanufactur-
the energy input rate test (see 10.2).
er’sinstructionsundera4-ft(1.2-m)deepcanopyexhausthood
1 10.1.3 For electric ranges, obtain and record the following
mounted against a wall with the lower edge of the hood 6 ⁄2 ft
for each run of every test:
(2.0m)fromthefloor.Positiontherangesothatthefrontedge
10.1.3.1 Voltage while elements are energized.
is 6 in. (150 mm) inside the front edge of the hood.The length
10.1.3.2 Energy input rate during or immediately prior to
of the exhaust hood and active filter area shall extend a
test run.
minimum of 6 in. (150 mm) beyond both sides of the range. In
addition, both sides of the range shall be 3 ft (1.1 m) from any
10.2 Energy Input Rate:
side wall, side partition, or other operating appliance. The
10.2.1 Forgasranges,operateoneofthecookingunitswith
exhaust ventilation rate shall be 300 ft /min/ linear foot (460
the temperature control in the full “on” position. Allow the
L/s/linear metre) of hood length. The associated heating or
cooking unit to operate for 15 min.
cooling system shall be capable of maintaining an ambient
10.2.2 At the end of the 15-min stabilization period, begin
temperature of 75 6 5°F (24 6 3°C) within the testing
recording the energy consumption of the cooking unit for the
environment while the exhaust system is operating.
next 15 min.
10.2.3 For electric ranges, operate one of the cooking units
9.2 Connect the range to a calibrated energy-test meter. For
with the temperature control in the full “on” position, and
gas installations, a pressure regulator shall be installed down-
record the energy consumption of the cooking unit for the next
stream from the meter to maintain a constant pressure of gas
15 min. If an electric cooking unit begins to cycle, see Note 6.
for all tests. Both the pressure and temperature of the gas
suppliedtoarange,aswellasthebarometricpressure,shallbe
NOTE 6—If an electric unit cycles within the 15-min time period
recorded during each test so that the measured gas flow can be
required for the test, record only the energy used during the noncycling
period starting from the instant that the cooking unit was turned on. If
corrected to standard conditions. For electric installations, a
more than one cooking unit is operating, stop recording the energy
voltage regulatory may be required during tests if the voltage
consumption when any unit begins to cycle.
is not within 62.5% of the manufacturer’s nameplate voltage.
10.2.4 Repeat the procedure in 10.2.1-10.2.3 for each cook-
9.3 For a gas range, adjust (while a cooking unit is operat-
ing unit on the range top and record the energy consumption
ing) the gas pressure downstream from the appliance pressure
for the specified time period as well as the position of the
regulator to within 62.5% of the operating manifold pressure
cooking unit (for example, left front, left rear, center front, or
specified by the manufacturer. Also make adjustments to the
right rear).
appliance following the manufacturer’s recommendations for
10.2.5 Repeat the procedure in 10.2.1-10.2.3, operating all
optimizing combustion.
of the range top cooking units at the same time, and record the
9.4 For an electric range, confirm (whi
...
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
Designation:F1521–03 Designation:F1521–03 (Reapproved 2008)
Standard Test Methods for
Performance of Range Tops
This standard is issued under the fixed designation F 1521; 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
1.1This1.1 These test methods covers 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.
1.2This1.2 These test method ismethods 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).
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. 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
2.1 ASTM Standards:
A 36/A 36M Specification for Carbon Structural Steel
D 3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ASHRAE Standard:
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.
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 March 10, 2003. Published April 2003. Originally approved in 1994. Last previous edition approved in 2001 as F1521–96 (2001).
Current edition approved Oct. 1, 2008. Published February 2009. Originally approved in 1994. Last previous edition approved in 2003 as F 1521 – 03.
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
, Vol 01.04.volume information, refer to the standard’s Document Summary page on the ASTM website.
Annual Book of ASTM Standards, Vol 05.06.
See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available fromAmerican Society of Heating, Refrigeration, andAir-Conditioning Engineers, 1791
Tullie Circle NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1521–03 (2008)
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—a device for cooking food by direct or indirect heat transfer from one or more cooking units to one or more
cooking containers.
3.1.10 temperature uniformity—the comparison of individual temperatures measured on the surface of a steel plate at the end
of the test period in accordance with the heat-up temperature-response test.
3.1.11 uncertainty—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Methods
4.1 The range to be tested is connected to the appropriate metered energy source. The energy input rate is determined for each
type of cooking unit on the range top and for the entire range top (all cooking units operating at the same time) to confirm that
the range top is operating within 5.0 % of the nameplate energy input rate. The pilot energy consumption is also determined when
applicable to the range being tested.
4.2 Thermocouples are attached to a circular steel plate which is then placed on the cooking unit to be tested. The heat-up
temperature response of the cooking unit at the minimum control setting and at the maximum control setting is determined as well
as the temperature uniformity at each control setting.
4.3 Energy consumption and time are monitored as each different type of cooking unit on the range is used to heat water from
70 to 200°F (21 to 93°C) at the full-energy input rate. Cooking energy efficiency and production capacity are calculated from this
data.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the range 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 Theheattransfercharacteristicsofacookingunitcanbesimulatedbymeasuringthetemperatureuniformityofasteelplate.
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 Thecookingenergyefficiencyisadirectmeasurementofrangeefficiencyatthefull-energyinputrate.Thisdatacanbeused
by food service operators in the selection of ranges, 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 capacity. This helps the food service operator match a range to particular food output requirements.
6. Apparatus
6.1 Analytical Balance Scale, for the determination of water and cooking container weight, with a resolution of 0.01 lb (5 g).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured natural gas volume to
standard conditions. The barometer shall have a resolution of 0.2 in. Hg (670 Pa).
6.3 Cooking Container, 13-in. (330-mm) diameter, 20-qt (19-L), sauce pot with matching lid. The bottom of the pot shall be
flat to within 0.0625 in. (1.6 mm) over the diameter.
6.3.1 The recommended cooking container for all testing shall be a professional standard weightWear Ever Model 4333 sauce
pot with a Wear Ever Model 4193 lid. If it is not possible to use the recommended cooking container for testing, then a cooking
container with a similar capacity may be substituted. The cooking container capacity should be no less than 12-qt and no more
than24-qt.Thecookingcontainermaybealuminumorsteel.Theweightofthesubstitutedcookingcontainerandlidmustbenoted
and included in 11.7.1.
NOTE 2—The recommended aluminum sauce pot may not always be a suitable cooking container. For example, an electric induction range top requires
that the cooking container be magnetic, typically steel or stainless steel plated nickel. For this reason 6.3.1 is included for flexibility.
6.4 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wallmounted with the lower edge of the hood 6 ⁄2 ft (2.0 m) from the floor
and with the capacity to operate at a nominal exhaust ventilation rate of 300 ft /min/linear foot (230 L/s/linear metre) of active
hoodlength.Thishoodshallextendaminimumof6in.(150mm)pastbothsidesofthecookingapplianceandshallnotincorporate
side curtains or partitions.
See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available fromAmerican Society of Heating, Refrigeration, andAir-Conditioning Engineers, 1791
Tullie Circle NE, Atlanta, GA 30329.
Available from Lincoln Foodservice Products, Inc., P.O. Box 1229, Fort Wayne, IN 46801.
F1521–03 (2008)
6.5 Gas Meter, for measuring the gas consumption of a range, shall be a positive displacement type with a resolution of at least
3 3 3
0.01 ft (0.0003 m ) and a maximum error no greater than 1 % of the measured value for any demand greater than 2.2 ft /h (0.06
3 3
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 (0.0003
m ) and have a maximum error no greater than 2 % of the measured value.
6.6 Pressure Gage, for monitoring natural gas pressure, with a range from 0 to 10 in. H O (0 to 2.5 kPa), a resolution of 0.5
in. H O (125 Pa), and a maximum uncertainty of 1 % of the measured value.
6.7 Steel Plate, composed of structural-grade carbon steel in accordance with Specification A 36/A 36M, free of rust or
corrosion,12-in.(300-mm)diameter,and ⁄4in.(6.4mm)thick.Theplateshallbeflattowithin0.010in.(3mm)overthediameter.
6.8 Strain Gage Welder, capable of welding thermocouples to steel.
6.9 Thermocouple(s), fiberglass-insulated, 24-gage,TypeKthermocouplewire,peenedflatattheexposedendsandspotwelded
to surfaces with a strain gage welder.
6.10 Thermocouple Probe(s), capable of immersion with a range from 50 to 200°F (10 to 93°C) and accuracy of 62°F (61°C),
preferably industry standard Type T or Type K thermocouples.
6.11 Temperature Sensor, for measuring natural gas temperature in the range from 50 to 100°F (10 to 38°C), with a resolution
of 0.1°F (0.05°C) and an accuracy of 60.5°F (60.3°C).
6.12 Watt-Hour Meter, for measuring the electrical energy consumption of a range, shall have a resolution of at least 1 Wh and
a maximum error no greater than 1.5 % of the measured value for any demand greater than 100 W.
7. Reagents and Materials
7.1 Water, having a maximum hardness of three grains per gallon. Distilled water may be used.
8. Sampling and Test Units
8.1 Range—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance in accordance with the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood
mounted against a wall with the lower edge of the hood 6 ⁄2 ft (2.0 m) from the floor. Position the range so that the front edge is
6 in. (150 mm) inside the front edge of the hood. The length of the exhaust hood and active filter area shall extend a minimum
of 6 in. (150 mm) beyond both sides of the range. In addition, both sides of the range shall be 3 ft (1.1 m) from any side wall,
side partition, or other operating appliance. The exhaust ventilation rate shall be 300 ft /min/ linear foot (460 L/s/linear metre) of
hood length. The associated heating or cooling system shall be capable of maintaining an ambient temperature of 75 6 5°F (24
6 3°C) within the testing environment while the exhaust system is operating.
9.2 Connect the range to a calibrated energy-test meter. For gas installations, a pressure regulator shall be installed downstream
from the meter to maintain a constant pressure of gas for all tests. Both the pressure and temperature of the gas supplied to a range,
as well as the barometric pressure, shall be recorded during each test so that the measured gas flow can be corrected to standard
conditions. For electric installations, a voltage regulatory may be required during tests if the voltage is not within 62.5 % of the
manufacturer’s nameplate voltage.
9.3 Foragasrange,adjust(whileacookingunitisoperating)thegaspressuredownstreamfromtheappliancepressureregulator
to within 62.5 % of the operating manifold pressure specified by the manufacturer. Also make adjustments to the appliance
following the manufacturer’s recommendations for optimizing combustion.
9.4 Foranelectricrange,confirm(whileacookingunitisoperating)thatthesupplyvoltageistowithin 62.5 %oftheoperating
voltage specified by the manufacturer. The test voltage shall be recorded for each test.
NOTE 3—If an electric range is rated for dual voltage (for example, 208/240), the range should be evaluated as two separate appliances in accordance
with these test methods.
10. Procedure
10.1 General:
NOTE 4—Prior to starting these test methods, the tester should read the operating manual and fully understand the operation of the appliance.
10.1.1 For gas ranges, obtain and record the following for each run of every test:
10.1.1.1 Higher heating value,
10.1.1.2 Standard gas pressure and temperature used to correct measured gas volume to standard conditions,
10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
10.1.1.5 Barometric pressure, and
Available from Lincoln Foodservice Products, Inc., P.O. Box 1229, Fort Wayne, IN 46801.
Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
F1521–03 (2008)
10.1.1.6 Energy input rate during or immediately prior to test.
NOTE 5—Thepreferredmethodfordeterminingtheheatingvalueofgassuppliedtotherangeundertestisbyusingacalorimeterorgaschromatograph
in accordance with accepted laboratory procedures. It is recommended that all testing be performed with gas with
...
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
Designation:F1521–96 (Reapproved 2001) Designation:F1521–03 (Reapproved 2008)
Standard Test Methods for
Performance of Range Tops
This standard is issued under the fixed designation F 1521; 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
1.1This1.1 These test methods covers 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.
1.2This1.2 These test method ismethods 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).
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. 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
2.1 ASTM Standards:
A 36/A 36M Specification for Structural Steel Specification for Carbon Structural Steel
D 3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ASHRAE Standard:
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.
These test methods are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and are the direct responsibility of Subcommittee F26.06on
Productivity and Energy Protocol.
Current edition approved April 10, 1996. Published August 1996. Originally published as F1521–94. Last previous edition F1521–94.
Current edition approved Oct. 1, 2008. Published February 2009. Originally approved in 1994. Last previous edition approved in 2003 as F 1521 – 03.
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
, Vol 01.04.volume information, refer to the standard’s Document Summary page on the ASTM website.
See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available fromAmerican Society of Heating, Refrigeration, andAir-Conditioning Engineers, 1791
Tullie Circle NE, Atlanta, GA 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F1521–03 (2008)
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—a device for cooking food by direct or indirect heat transfer from one or more cooking units to one or more
cooking containers.
3.1.10 temperature uniformity—the comparison of individual temperatures measured on the surface of a steel plate at the end
of the test period in accordance with the heat-up temperature-response test.
3.1.11 uncertainty—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
4. Summary of Test Methods
4.1 The range to be tested is connected to the appropriate metered energy source. The energy input rate is determined for each
type of cooking unit on the range top and for the entire range top (all cooking units operating at the same time) to confirm that
the range top is operating within 5.0 % of the nameplate energy input rate. The pilot energy consumption is also determined when
applicable to the range being tested.
4.2 Thermocouples are attached to a circular steel plate which is then placed on the cooking unit to be tested. The heat-up
temperature response of the cooking unit at the minimum control setting and at the maximum control setting is determined as well
as the temperature uniformity at each control setting.
4.3 Energy consumption and time are monitored as each different type of cooking unit on the range is used to heat water from
70 to 200°F (21 to 93°C) at the full-energy input rate. Cooking energy efficiency and production capacity are calculated from this
data.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the range 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 Theheattransfercharacteristicsofacookingunitcanbesimulatedbymeasuringthetemperatureuniformityofasteelplate.
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 Thecookingenergyefficiencyisadirectmeasurementofrangeefficiencyatthefull-energyinputrate.Thisdatacanbeused
by food- service operators in the selection of ranges, 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 capacity. This helps the food service operator match a range to particular food output requirements.
6. Apparatus
6.1 Analytical Balance Scale, for the determination of water and cooking container weight, with a resolution of 0.01 lb (5 g).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured natural gas volume to
standard conditions. The barometer shall have a resolution of 0.2 in. Hg (670 Pa).
6.3 Cooking Container, 12-in. (300-mm) diameter, 14-qt (13-L), aluminum sauce pot weighing 4.536 0.25 lb (2059 6 114 g)
with matching lid weighing 1.14 6 0.1 lb (518 6 46 g) in accordance with 6.3.1. , 13-in. (330-mm) diameter, 20-qt (19-L), sauce
pot with matching lid. The bottom of the pot shall be flat to within 0.0625 in. (1.6 mm) over the diameter.
6.3.1 The recommended cooking container for all testing shall be a professional standard weight Wear Ever Model 43324333
sauce pot with a Wear Ever Model 41924193 lid. If it is not possible to use the recommended cooking container for testing, then
a cooking container with a similar capacity may be substituted. The cooking container capacity should be no less than 12-qt and
nomorethan24-qt.Thecookingcontainermaybealuminumorsteel.Theweightofthesubstitutedcookingcontainerandlidmust
be noted and included in 11.7.1.
NOTE 2—The recommended aluminum sauce pot may not always be a suitable cooking container. For example, an electric induction range top requires
that the cooking container be magnetic, typically steel or stainless steel plated nickel. For this reason 6.3.1 is included for flexibility.
6.4 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wallmounted with the lower edge of the hood 6 ⁄2 ft (2.0 m) from the floor
and with the capacity to operate at a nominal exhaust ventilation rate of 300 ft /min/linear foot (230 L/s/linear metre) of active
hoodlength.Thishoodshallextendaminimumof6in.(150mm)pastbothsidesofthecookingapplianceandshallnotincorporate
side curtains or partitions.
Available from Lincoln Foodservice Products, Inc., P.O. Box 1229, Fort Wayne, IN 46801.
F1521–03 (2008)
6.5 Gas Meter, for measuring the gas consumption of a range, shall be a positive displacement type with a resolution of at least
3 3 3
0.01 ft (0.0003 m ) and a maximum error no greater than 1 % of the measured value for any demand greater than 2.2 ft /h (0.06
3 3
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 (0.0003
m ) and have a maximum error no greater than 2 % of the measured value.
6.6 Pressure Gage, for monitoring natural gas pressure, with a range from 0 to 10 in. H O (0 to 2.5 kPa), a resolution of 0.5
in. H O (125 Pa), and a maximum uncertainty of 1 % of the measured value.
6.7 Steel Plate, composed of structural-grade carbon steel in accordance with Specification A 36/A 36M, free of rust or
corrosion,12-in.(300-mm)diameter,and ⁄4in.(6.4mm)thick.Theplateshallbeflattowithin0.010in.(3mm)overthediameter.
6.8 Strain Gage Welder, capable of welding thermocouples to steel.
6.9 Thermocouple(s), fiberglass-insulated, 24-gage,TypeKthermocouplewire,peenedflatattheexposedendsandspotwelded
to surfaces with a strain gage welder.
6.10 Thermocouple Probe(s), capable of immersion with a range from 50 to 200°F (10 to 93°C) and accuracy of 62°F (61°C),
preferably industry standard Type T or Type K thermocouples.
6.11 Temperature Sensor, for measuring natural gas temperature in the range from 50 to 100°F (10 to 38°C), with a resolution
of 0.1°F (0.05°C) and an accuracy of 60.5°F (60.3°C).
6.12 Watt-Hour Meter, for measuring the electrical energy consumption of a range, shall have a resolution of at least 1 Wh and
a maximum error no greater than 1.5 % of the measured value for any demand greater than 100 W.
7. Reagents and Materials
7.1 Water, having a maximum hardness of three grains per gallon. Distilled water may be used.
8. Sampling and Test Units
8.1 Range—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance in accordance with the manufacturer’s instructions under a 4-ft (1.2-m) deep canopy exhaust hood
mounted against a wall with the lower edge of the hood 6 ⁄2 ft (2.0 m) from the floor. Position the range so that the front edge is
6 in. (150 mm) inside the front edge of the hood. The length of the exhaust hood and active filter area shall extend a minimum
of 6 in. (150 mm) beyond both sides of the range. In addition, both sides of the range shall be 3 ft (1.1 m) from any side wall,
side partition, or other operating appliance. The exhaust ventilation rate shall be 300 ft /min/ linear foot (460 L/s/linear metre) of
hood length. The associated heating or cooling system shall be capable of maintaining an ambient temperature of 75 6 5°F (24
6 3°C) within the testing environment while the exhaust system is operating.
9.2 Connect the range to a calibrated energy-test meter. For gas installations, a pressure regulator shall be installed downstream
from the meter to maintain a constant pressure of gas for all tests. Both the pressure and temperature of the gas supplied to a range,
as well as the barometric pressure, shall be recorded during each test so that the measured gas flow can be corrected to standard
conditions. For electric installations, a voltage regulatory may be required during tests if the voltage is not within 62.5 % of the
manufacturer’s nameplate voltage.
9.3 Foragasrange,adjust(whileacookingunitisoperating)thegaspressuredownstreamfromtheappliancepressureregulator
to within 62.5 % of the operating manifold pressure specified by the manufacturer. Also make adjustments to the appliance
following the manufacturer’s recommendations for optimizing combustion.
9.4 Foranelectricrange,confirm(whileacookingunitisoperating)thatthesupplyvoltageistowithin 62.5 %oftheoperating
voltage specified by the manufacturer. The test voltage shall be recorded for each test.
NOTE 3—If an electric range is rated for dual voltage (for example, 208/240), the range should be evaluated as two separate appliances in accordance
with these test methods.
10. Procedure
10.1 General:
NOTE 4—Prior to starting these test methods, the tester should read the operating manual and fully understand the operation of the appliance.
10.1.1 For gas ranges, obtain and record the following for each run of every test:
10.1.1.1 Higher heating value,
10.1.1.2 Standard gas pressure and temperature used to correct measured gas volume to standard conditions,
10.1.1.3 Measured gas temperature,
10.1.1.4 Measured gas pressure,
10.1.1.5 Barometric pressure, and
10.1.1.6 Energy input rate during or immediately prior to test.
Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
F1521–03 (2008)
NOTE 5—Thepreferredmethodfordeterminingtheheatingvalueofgassuppliedtotherangeundertestisbyusingacalorimeterorgaschromatograph
in accordance with accepted laboratory procedures. It is recommended that all testing be performed with gas with a heating value between 1000 and 1075
3 3
Btu/ft (37 300 to 40 000 kJ/m ).
10.1.2 For gas ranges, measure and a
...
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