ASTM F1695-03(2008)
(Test Method)Standard Test Method for Performance of Underfired Broilers
Standard Test Method for Performance of Underfired Broilers
SIGNIFICANCE AND USE
The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.
Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients.
Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation.
Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler.
Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.
SCOPE
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2 This test method is applicable to gas and electric underfired broilers.
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature distribution across the broiling area (see 10.3),
1.3.3 Preheat energy and time (see 10.4),
1.3.4 Pilot energy rate, if applicable (see 10.5),
1.3.5 Cooking energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and production capacity (see 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:F1695 −03(Reapproved 2008) An American National Standard
Standard Test Method for
Performance of Underfired Broilers
This standard is issued under the fixed designation F1695; 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 ANSI Standard:
ANSI Z83.11American National Standard for Gas Food
1.1 This test method covers the evaluation of the energy
Service Equipment
consumption and cooking performance of underfired broilers.
The food service operator can use this evaluation to select an 2.3 AOAC Documents:
AOAC Official Action 950.46Air Drying to Determine
underfired broiler and understand its energy performance.
Moisture Content of Meat and Meat Products%
1.2 This test method is applicable to gas and electric
AOAC OfficialAction 960.39 Fat (Crude) or Ether Extract
underfired broilers.
in Meat
1.3 The underfired broiler can be evaluated with respect to
2.4 ASHRAE Document:
the following (where applicable):
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
1.3.1 Energy input rate (see 10.2),
of Experimental Data
1.3.2 Temperature distribution across the broiling area (see
2.5 Other Document:
10.3),
Development and Application of a Uniform Testing Proce-
1.3.3 Preheat energy and time (see 10.4),
dure for Griddles, 1989
1.3.4 Pilot energy rate, if applicable (see 10.5),
Development and Validation of a Standard Test Method for
1.3.5 Cooking energy rate (see 10.6), and
Underfired Broilers, 1997
1.3.6 Cooking energy efficiency and production capacity
(see 10.7).
3. Terminology
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
3.1 Definitions:
as standard. The values given in parentheses are mathematical
3.1.1 cooking energy, n—energy consumed by the under-
conversions to SI units that are provided for information only
fired broiler as it is used to cook hamburger patties under
and are not considered standard.
heavy- and light-load conditions.
1.5 This standard does not purport to address all of the
3.1.2 cooking energy effıciency, n—quantity of energy im-
safety concerns, if any, associated with its use. It is the
parted to the hamburgers, expressed as a percentage of energy
responsibility of the user of this standard to establish appro-
consumed by the underfired broiler during the cooking event.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use. 3.1.3 cooking energy rate, n—average rate of energy con-
sumption (Btu/h (kJ/h) or kW) during the cooking energy
2. Referenced Documents efficiency tests, with the underfired broiler set such that the
broiling area does not exceed 600°F (315°C) as measured by
2.1 ASTM Standards:
5-in. diameter steel disks.
A36/A36MSpecification for Carbon Structural Steel
3.1.4 cook time, n—time required to cook fresh hamburgers
D3588Practice for Calculating Heat Value, Compressibility
as specified in 7.4toa35 6 2% weight loss during a cooking
Factor, and Relative Density of Gaseous Fuels
energy efficiency test.
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 Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
Productivity and Energy Protocol. 4th Floor, New York, NY 10036.
Current edition approved Oct. 1, 2008. Published February 2009. Originally Available from the Association of Official Analytical Chemists, 1111 N. 19th
approved in 1996. Last previous edition approved in 2003 as F1695–03. DOI: Street, Arlington, VA 22209.
10.1520/F1695-03R08. Available from American Society of Heating, Refrigerating, and Air-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM 30329.
Standards volume information, refer to the standard’s Document Summary page on Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
the ASTM website. #101, San Roman, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1695−03 (2008)
3.1.5 energy input rate, n—peak rate at which an underfired 5. Significance and Use
broiler consumes energy (Btu/h (kJ/h) or kW).
5.1 The energy input rate test is used to confirm that the
3.1.6 pilot energy rate, n—average rate of energy consump-
underfired broiler is operating properly prior to further testing.
tion (Btu/h (kJ/h)) by an underfired broiler’s continuous pilot
5.2 Temperature distribution of the broiling area may be
(if applicable).
used by food service operators to select an underfired broiler
3.1.7 preheatenergy,n—amountofenergyconsumedbythe
with the desired temperature gradients.
underfired broiler while preheating the broiling area from
5.3 Preheat energy and time can be useful to food service
ambient room temperature to 500°F (260°C).
operatorstomanageenergydemandsandtoknowhowquickly
3.1.8 preheat rate, n—average rate (°F/min (°C/min)) at
the underfired broiler can be ready for operation.
which the broiling area temperature is heated from ambient
5.4 Cooking energy efficiency is a precise indicator of
temperature to 500°F (260°C).
underfired broiler energy performance under various loading
3.1.9 preheat time, n—time required for the broiling area to
conditions. This information enables the food service operator
preheat from ambient room temperature to 500°F (260°C).
to consider energy performance when selecting an underfired
3.1.10 production capacity, n—the maximum rate (lb/h
broiler.
(kg/h)) at which the broiler can cook fresh hamburgers as
5.5 Production capacity allows the food service operator to
specified in 7.4toa35 6 2% weight loss.
select an underfired broiler that meets their food output
3.1.11 production rate, n—the average rate (lb/h (kg/h)) at
requirements.
which the broiler brings the specified food product to a
specified “cooked” condition. It does not necessarily refer to
6. Apparatus
the maximum rate.The production rate varies with the amount
6.1 Analytical Balance Scale, for measuring weights up to
of food being cooked.
15 lb (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and an
3.1.12 uncertainty, n—measure of systematic and precision
uncertainty of 0.01 lb (0.004 kg).
errors in specified instrumentation or measure of repeatability
6.2 Barometer, for measuring absolute atmospheric
of a reported test result.
pressure, to be used for adjustment of measured gas volume to
3.1.13 underfired broiler, n—an appliance with a high tem-
standard conditions. It shall have a resolution of 0.2 in. Hg
perature radiant heat source below a grate for cooking food,
(670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
similar to the barbecue, also known as radiant or charbroilers.
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)
4. Summary of Test Method
fromthefloorandwiththecapacitytooperateatanominalnet
4.1 The underfired broiler is connected to the appropriate
exhaust ventilation rate of 400 cfm per linear foot (620 L/s per
meteredenergysource,andtheenergyinputrateisdetermined
linear metre) of active hood length. This hood shall extend a
to confirm that the appliance is operating within 5% of the
minimumof6in.(152mm)pastbothsidesandthefrontofthe
nameplate energy input rate.
cooking appliance and shall not incorporate side curtains or
4.2 The broiler grate is covered with 5-in. (127 mm) partitions. Makeup air shall be delivered through face registers
diameter metal disks and the temperature distribution of the or from the space, or both.
broiling area is determined by the disk temperatures with the
6.4 ConvectionDryingOven,withtemperaturecontrolledat
underfired broiler controls set to achieve maximum input rate.
215 to 220°F (101 to 104°C), used to determine moisture
4.3 The amount of energy and time required to preheat the content of both the raw and cooked food product.
broiling area to 500°F (260°C) is determined with the controls
6.5 Data Acquisition System, for measuring energy and
set to achieve maximum input rate.
temperatures, capable of multiple-temperature displays updat-
4.4 Thepilotenergyrateisdetermined,whenapplicable,for ing at least every 2 s.
gas underfired broilers.
6.6 Gas Meter, for measuring the gas consumption of an
4.5 The underfired broiler controls are set such that the underfired broiler. It shall be a positive displacement type with
3 3
broiling area does not exceed a maximum temperature of a resolution of at least 0.01 ft (0.0003 m ) and a maximum
600°F (315°C) and a cooking energy rate is established at this uncertainty no greater than 1% of the measured value for any
3 3
setting. demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
for measuring the gas consumed by the pilot lights, it shall
4.6 Withthecontrolssetsuchthatthebroilingareadoesnot
3 3
have a resolution of at least 0.01 ft (0.0003 m ) and a
exceed 600°F (315°C), the underfired broiler is used to cook
maximum uncertainty no greater than 2% of the measured
thawed, ⁄3-lb (0.15-kg), 20% fat, pure beef hamburger patties
value.
toawell-donecondition(35 62%weightloss,corresponding
to an internal temperature of 175°F (79°C)). Cooking energy 6.7 Pressure Gage, for monitoring gas pressure. Shall have
efficiency is determined for heavy- and light-load conditions a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5
and production capacity is determined for heavy-load condi- in. H O (125 Pa), and a maximum uncertainty of 1% of the
tions. measured value.
F1695−03 (2008)
6.8 Steel Disks, (four for each square-foot of broiler grate) 9. Preparation of Apparatus
composed of structural-grade carbon steel in accordance with
9.1 Install the appliance according to the manufacturer’s
Specification A36/A36M, free of rust or corrosion, 5-in. (127
instructions under a 4-ft (1.2 m) deep canopy exhaust hood
mm)diameter,and ⁄4in.(6.3mm)thick.Thedisksshallbeflat
mountedagainstthewall,withtheloweredgeofthehood6ft,
to within 0.010 in. (0.25 mm) over the diameter.
6 in. (1.98 m) from the floor. Position the underfired broiler
6.9 Stopwatch, with a 1-s resolution.
withfrontedgeofapplianceinset6in.(152mm)fromthefront
edge of the hood at the manufacturer’s recommended working
6.10 StrainGageWelder,capableofweldingthermocouples
height. The length of the exhaust hood and active filter area
to steel.
shall extend a minimum of 6 in. (152 mm) past both sides of
6.11 Temperature Sensor, for measuring gas temperature in
the underfired broiler. In addition, both sides of the appliance
therangefrom50to100°F(10to38°C)withanuncertaintyof
shall be a minimum of 3 ft (0.9 m) from any side wall, side
61°F (0.56°C).
partition, or other operating appliance.The exhaust ventilation
6.12 Thermocouple(s), fiberglass insulated, 24-gage, Type
rate shall be 400 cfm/linear foot (620 L/s per linear metre) of
K thermocouple wire, peened flat at the exposed ends and spot
hoodlength(forexample,a3-ft(0.9m)underfiredbroilershall
welded to surfaces with a strain gage welder.
beventilated,ataminimum,byahood4by4ft(1.2by1.2m)
with a nominal air flow rate of 1600 cfm (745 L/s). The
6.13 Thermocouple Probe(s), industry standard Type T or
application of a longer hood is acceptable, provided the
TypeKthermocouplescapableofimmersionwitharangefrom
ventilation rate is maintained at 400 cfm/linear foot (620 L/s
30to200°F(10to93°C)andanuncertaintyof 61°F(0.56°C).
per linear metre) over the entire length of active hood. The
6.14 Watt-Hour Meter, for measuring the electrical energy
associated heating or cooling system shall be capable of
consumption of an underfired broiler. It shall have a resolution
maintaininganambienttemperatureof75 65°F(24 62.8°C)
of at least 10 Wh and a maximum uncertainty no greater than
within the testing environment (outside the vertical area of the
1.5% of the measured value for any demand greater than 100
broiler and hood) when the exhaust ventilation system is
W. For any demand less than 100 W, the meter shall have a
operating.
resolution of at least 10 Wh and a maximum uncertainty no
9.2 Connecttheunderfiredbroilertoacalibratedenergytest
greater than 10%.
meter. For gas installations, install a pressure regulator down-
7. Reagents and Materials
stream from the meter to maintain a constant pressure of gas
7.1 Drip Rack, large enough to hold a full load of ham- for all tests. Install instrumentation to record both the pressure
and temperature of the gas supplied to the underfired broiler
burger patties in a single layer (that is, 24 patties for a 24 by
36-in. (610 by 915 mm) underfired broiler). and the barometric pressure during each test so that the
measuredgasflowcanbecorrectedtostandardconditions.For
7.2 Freezer Paper, waxed commercial grade, 18 in. (460
electric installations, a voltage regulator may be required
mm) wide.
during tests if the voltage supply is not within 62.5% of the
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460
manufacturer’s nameplate voltage.
by 130 by 25 mm), for use in packaging hamburger patties.
9.3 For a gas underfired broiler, adjust (during maximum
7.4 Hamburger Patties—Asufficient quantity of hamburger
energy input) the gas supply pressure downstream from the
patties shall be obtained from a meat purveyor to conduct the
appliance’s pressure regulator to within 62.5% of the operat-
heavy- and light-load cooking tests. Specifications for the
ing manifold pressure specified by the manufacturer. Make
patties shall be three per pound, 20 6 2% fat (by weight),
adjustments to the appliance following the manufacturer’s
finished grind, pure beef patties with a moisture content
recommendations for optimizing combustion. Proper combus-
between 58 and 62% of the total hamburger weight.The ⁄3-lb
tion may be verified by measuring air-free CO in accordance
(0.15 kg) patties shall be machine prepared to produce ⁄8-in.
with ANSI Z83.11.
(16 mm) thick patties with a nominal diameter of 5 in. (127
mm). 9.4 For an electric underfired broiler, confirm (while the
elements are energized) that the supply voltage is within
NOTE 1—Fresh or tempered hamburger patties may be used for the
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
purposes of this test method.
Record the test voltage for each test.
NOTE 2—It is important to confirm by laboratory tests that the
hamburger patties are within the above specifications because these
NOTE 3—It is the intent of th
...
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:F1695–03 Designation: F 1695 – 03 (Reapproved 2008)
Standard Test Method for
Performance of Underfired Broilers
This standard is issued under the fixed designation F1695; 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.
´ NOTE—Section 2.2 was editorially corrected in February 2005.
1. Scope
1.1 Thistestmethodcoverstheevaluationoftheenergyconsumptionandcookingperformanceofunderfiredbroilers.Thefood
service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2 This test method is applicable to gas and electric underfired broilers.
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature distribution across the broiling area (see 10.3),
1.3.3 Preheat energy and time (see 10.4),
1.3.4 Pilot energy rate, if applicable (see 10.5),
1.3.5 Cooking energy rate (see 10.6), and
1.3.6 Cooking energy efficiency and production capacity (see 10.7).
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:
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
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
2.4 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
2.5 Other Document:
Development and Application of a Uniform Testing Procedure for Griddles, 1989
Development and Validation of a Standard Test Method for Underfired Broilers, 1997
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 Sept. 10, 2003. Published September 2003. Originally approved in 1996. Last previous edition approved in 1996 as F1695 – 96.
Current edition approved Oct. 1, 2008. Published February 2009. Originally approved in 1996. Last previous edition approved in 2003 as F1695–03.
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,orcontactASTMCustomerServiceatservice@astm.org.For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
Available from the Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Available from the Food Service Technology Center, 12949 Alcosta Blvd., #101, San Roman, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1695 – 03 (2008)
3. Terminology
3.1 Definitions:
3.1.1 cooking energy, n—energy consumed by the underfired broiler as it is used to cook hamburger patties under heavy- and
light-load conditions.
3.1.2 cooking energy effıciency, n—quantity of energy imparted to the hamburgers, expressed as a percentage of energy
consumed by the underfired broiler during the cooking event.
3.1.3 cooking energy rate, n—average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiency
tests, withtheunderfired broiler set such that the broilingareadoesnotexceed600°F(315°C)asmeasuredby5-in.diametersteel
disks.
3.1.4 cook time, n—time required to cook fresh hamburgers as specified in 7.4 to a 35 6 2% weight loss during a cooking
energy efficiency test.
3.1.5 energy input rate, n—peak rate at which an underfired broiler consumes energy (Btu/h (kJ/h) or kW).
3.1.6 pilot energy rate, n—average rate of energy consumption (Btu/h (kJ/h)) by an underfired broiler’s continuous pilot (if
applicable).
3.1.7 preheat energy, n—amountofenergyconsumedbytheunderfiredbroilerwhilepreheatingthebroilingareafromambient
room temperature to 500°F (260°C).
3.1.8 preheatrate,n—averagerate(°F/min(°C/min))atwhichthebroilingareatemperatureisheatedfromambienttemperature
to 500°F (260°C).
3.1.9 preheat time, n—time required for the broiling area to preheat from ambient room temperature to 500°F (260°C).
3.1.10 production capacity, n—the maximum rate (lb/h (kg/h)) at which the broiler can cook fresh hamburgers as specified in
7.4 to a 35 6 2% weight loss.
3.1.11 production rate, n—the average rate (lb/h (kg/h)) at which the broiler brings the specified food product to a specified
“cooked” condition. It does not necessarily refer to the maximum rate. The production rate varies with the amount of food being
cooked.
3.1.12 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
3.1.13 underfired broiler, n—an appliance with a high temperature radiant heat source below a grate for cooking food, similar
to the barbecue, also known as radiant or charbroilers.
4. Summary of Test Method
4.1 The underfired broiler is connected to the appropriate metered energy source, and the energy input rate is determined to
confirm that the appliance is operating within 5% of the nameplate energy input rate.
4.2 The broiler grate is covered with 5-in. (127 mm) diameter metal disks and the temperature distribution of the broiling area
is determined by the disk temperatures with the underfired broiler controls set to achieve maximum input rate.
4.3 The amount of energy and time required to preheat the broiling area to 500°F (260°C) is determined with the controls set
to achieve maximum input rate.
4.4 The pilot energy rate is determined, when applicable, for gas underfired broilers.
4.5 Theunderfiredbroilercontrolsaresetsuchthatthebroilingareadoesnotexceedamaximumtemperatureof600°F(315°C)
and a cooking energy rate is established at this setting.
4.6 With the controls set such that the broiling area does not exceed 600°F (315°C), the underfired broiler is used to cook
thawed, ⁄3-lb (0.15-kg), 20% fat, pure beef hamburger patties to a well-done condition (35 6 2% weight loss, corresponding to
an internal temperature of 175°F (79°C)). Cooking energy efficiency is determined for heavy- and light-load conditions and
production capacity is determined for heavy-load conditions.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.
5.2 Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the
desired temperature gradients.
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the
underfired broiler can be ready for operation.
5.4 Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions.
This information enables the food service operator to consider energy performance when selecting an underfired broiler.
5.5 Production capacity allows the food service operator to select an underfired broiler that meets their food output
requirements.
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 15 lb (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and an
uncertainty of 0.01 lb (0.004 kg).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
F 1695 – 03 (2008)
conditions. It shall have a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the
floorandwiththecapacitytooperateatanominalnetexhaustventilationrateof400cfmperlinearfoot(620L/sperlinearmetre)
of active hood length.This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance
andshallnotincorporatesidecurtainsorpartitions.Makeupairshallbedeliveredthroughfaceregistersorfromthespace,orboth.
6.4 Convection Drying Oven, with temperature controlled at 215 to 220°F (101 to 104°C), used to determine moisture content
of both the raw and cooked food product.
6.5 DataAcquisition System,formeasuringenergyandtemperatures,capableofmultiple-temperaturedisplaysupdatingatleast
every 2 s.
6.6 Gas Meter, for measuring the gas consumption of an underfired broiler. It shall be a positive displacement type with a
3 3
resolution of at least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 1% of the measured value for any demand
3 3
greaterthan2.2ft /h(0.06m /h).Ifthemeterisusedformeasuringthegasconsumedbythepilotlights,itshallhavearesolution
3 3
of at least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 2% of the measured value.
6.7 Pressure Gage, for monitoring gas pressure. Shall have a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5 in.
H O (125 Pa), and a maximum uncertainty of 1% of the measured value.
6.8 Steel Disks, (four for each square-foot of broiler grate) composed of structural-grade carbon steel in accordance with
SpecificationA36/A36M/A36 M,, free of rust or corrosion, 5-in. (127 mm) diameter, and ⁄4 in. (6.3 mm) thick. The disks shall
be flat to within 0.010 in. (0.25 mm) over the diameter.
6.9 Stopwatch, with a 1-s resolution.
6.10 Strain Gage Welder, capable of welding thermocouples to steel.
6.11 Temperature Sensor, for measuring gas temperature in the range from 50 to 100°F (10 to 38°C) with an uncertainty of
61°F (0.56°C).
6.12 Thermocouple(s), fiberglass insulated, 24-gage, Type K thermocouple wire, peened flat at the exposed ends and spot
welded to surfaces with a strain gage welder.
6.13 Thermocouple Probe(s), industry standard Type T or Type K thermocouples capable of immersion with a range from 30
to 200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
6.14 Watt-Hour Meter, for measuring the electrical energy consumption of an underfired broiler. It shall have a resolution of
at least 10 Wh and a maximum uncertainty no greater than 1.5% of the measured value for any demand greater than 100 W. For
anydemandlessthan100W,themetershallhavearesolutionofatleast10Whandamaximumuncertaintynogreaterthan10%.
7. Reagents and Materials
7.1 Drip Rack, large enough to hold a full load of hamburger patties in a single layer (that is, 24 patties for a 24 by 36-in. (610
by 915 mm) underfired broiler).
7.2 Freezer Paper, waxed commercial grade, 18 in. (460 mm) wide.
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460 by 130 by 25 mm), for use in packaging hamburger patties.
7.4 Hamburger Patties—A sufficient quantity of hamburger patties shall be obtained from a meat purveyor to conduct the
heavy-andlight-loadcookingtests.Specificationsforthepattiesshallbethreeperpound,20 62%fat(byweight),finishedgrind,
pure beef patties with a moisture content between 58 and 62% of the total hamburger weight.The ⁄3-lb (0.15 kg) patties shall be
machine prepared to produce ⁄8-in. (16 mm) thick patties with a nominal diameter of 5 in. (127 mm).
NOTE 1—Fresh or tempered hamburger patties may be used for the purposes of this test method.
NOTE 2—Itisimportanttoconfirmbylaboratoryteststhatthehamburgerpattiesarewithintheabovespecificationsbecausethesespecificationsimpact
directly on cook time and cooking energy consumption.
7.5 Plastic Wrap, commercial grade, 18 in. (460 mm) wide.
8. Sampling, Test Units
8.1 Underfired Broiler—Select a representative production model for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance according to the manufacturer’s instructions under a 4-ft (1.2 m) deep canopy exhaust hood mounted
against the wall, with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the floor. Position the underfired broiler with front edge
of appliance inset 6 in. (152 mm) from the front edge of the hood at the manufacturer’s recommended working height.The length
of the exhaust hood and active filter area shall extend a minimum of 6 in. (152 mm) past both sides of the underfired broiler. In
addition, both sides of the appliance shall be a minimum of 3 ft (0.9 m) from any side wall, side partition, or other operating
appliance. The exhaust ventilation rate shall be 400 cfm/linear foot (620 L/s per linear metre) of hood length (for example, a 3-ft
(0.9 m) underfired broiler shall be ventilated, at a minimum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rate of
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
F 1695 – 03 (2008)
1600 cfm (745 L/s). The application of a longer hood is acceptable, provided the ventilation rate is maintained at 400 cfm/linear
foot (620 L/s per linear metre) over the entire length of active hood. The associated heating or cooling system shall be capable
of maintaining an ambient temperature of 75 6 5°F (24 6 2.8°C) within the testing environment (outside the vertical area of the
broiler and hood) when the exhaust ventilation system is operating.
9.2 Connecttheunderfiredbroilertoacalibratedenergytestmeter.Forgasinstallations,installapressureregulatordownstream
from the meter to maintain a constant pressure of gas for all
...
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:F1695–96 Designation: F 1695 – 03 (Reapproved 2008)
Standard Test Method for
Performance of Underfired Broilers
This standard is issued under the fixed designation F1695; 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
1.1 Thistestmethodcoverstheevaluationoftheenergyconsumptionandcookingperformanceofunderfiredbroilers.Thefood
service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2 This test method is applicable to gas and electric underfired broilers.
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see 10.2),
1.3.2 Temperature distribution across the broiling area (see 10.3),
1.3.3 Preheat energy and time (see 10.4),
1.3.4 Pilot energy rate, if applicable (see 10.5),
1.3.5 Cooking energy rate (see 10.6), and
1.3.6Cooking energy efficiency and product cook time (see
1.3.6 Cooking energy efficiency and production capacity (see 10.7).
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:
A36/A36 M Specification for Structural Steel 36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
2.2 ANSI Standard:
ANSI Z83.11for Gas Food Service Equipment—Ranges and Unit Broilers American National Standard for Gas Food Service
Equipment
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
2.4 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
2.5 Other Document:
Development and Application of a Uniform Testing Procedure for Griddles, 1989
ThistestmethodisunderthejurisdictionofASTMCommitteeF-26onFoodServiceEquipmentandisthedirectresponsibilityofSubcommitteeF26.06onProductivity
and Energy Protocol.
Current edition approved April 10, 1996. Published July 1996.
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 Oct. 1, 2008. Published February 2009. Originally approved in 1996. Last previous edition approved in 2003 as F1695–03.
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,orcontactASTMCustomerServiceatservice@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.
Available from the American National Standards Institute, 11 Institute (ANSI), 25 W. 42nd43rd St., 13th4th Floor, New York, NY 10036.
Available from the Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
Available from the American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
Available from Pacific Gas and Electric Co., 3400 Crow Canyon Road, San Ramon, CA 94583.
Available from the Food Service Technology Center, 12949 Alcosta Blvd., #101, San Roman, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
F 1695 – 03 (2008)
Development and Validation of a Standard Test Method for Underfired Broilers, 1997
3. Terminology
3.1 Definitions:
3.1.1 cooking energy, n—energy consumed by the underfired broiler as it is used to cook hamburger patties under heavy- and
light-load conditions.
3.1.2 cooking energy effıciency, n—quantity of energy imparted to the hamburgers, expressed as a percentage of energy
consumed by the underfired broiler during the cooking event.
3.1.3 cooking energy rate, n—average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiency
tests, withtheunderfired broiler set such that the broilingareadoesnotexceed600°F(315°C)asmeasuredby5-in.diametersteel
disks.
3.1.4 cook time, n—time required to cook fresh hamburgers as specified in 7.4 to a 35 6 2% weight loss during a cooking
energy efficiency test.
3.1.5 energy input rate, n—peak rate at which an underfired broiler consumes energy (Btu/h (kJ/h) or kW).
3.1.6 pilot energy rate, n—average rate of energy consumption (Btu/h (kJ/h)) by an underfired broiler’s continuous pilot (if
applicable).
3.1.7 preheat energy, n—amountofenergyconsumedbytheunderfiredbroilerwhilepreheatingthebroilingareafromambient
room temperature to 500°F (260°C).
3.1.8 preheatrate,n—averagerate(°F/min(°C/min))atwhichthebroilingareatemperatureisheatedfromambienttemperature
to 500°F (260°C).
3.1.9 preheat time, n—time required for the broiling area to preheat from ambient room temperature to 500°F (260°C).
3.1.10 production capacity, n—the maximum rate (lb/h (kg/h)) at which the broiler can cook fresh hamburgers as specified in
7.4 to a 35 6 2% weight loss.
3.1.11 production rate, n—the average rate (lb/h (kg/h)) at which the broiler brings the specified food product to a specified
“cooked” condition. It does not necessarily refer to the maximum rate. The production rate varies with the amount of food being
cooked.
3.1.12 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
3.1.11
3.1.13 underfired broiler, n—an appliance with a high temperature radiant heat source below a grate for cooking food, similar
to the barbecue, also known as radiant or charbroilers.
4. Summary of Test Method
4.1 The underfired broiler is connected to the appropriate metered energy source, and the energy input rate is determined to
confirm that the appliance is operating within 5% of the nameplate energy input rate.
4.2 The broiler grate is covered with 5-in. (127 mm) diameter metal disks and the temperature distribution of the broiling area
is determined by the disk temperatures with the underfired broiler controls set to achieve maximum input rate.
4.3 The amount of energy and time required to preheat the broiling area to 500°F (260°C) is determined with the controls set
to achieve maximum input rate.
4.4 The pilot energy rate is determined, when applicable, for gas underfired broilers.
4.5 Theunderfiredbroilercontrolsaresetsuchthatthebroilingareadoesnotexceedamaximumtemperatureof600°F(315°C)
and a cooking energy rate is established at this setting.
4.6 With the controls set such that the broiling area does not exceed 600°F (315°C), the underfired broiler is used to cook
thawed, ⁄3-lb (0.15-kg), 20% fat, pure beef hamburger patties to a well-done condition (35 6 2% weight loss, corresponding to
an internal temperature of 175°F (79°C)). Cooking energy efficiency is determined for heavy- and light-load conditions.
NOTE1—Because there is no recovery time associated with cooking on underfired broilers, product cook time is reported for the specified food product
instead of production capacity. -lb (0.15-kg), 20% fat, pure beef hamburger patties to a well-done condition (35 6 2% weight loss, corresponding to
an internal temperature of 175°F (79°C)). Cooking energy efficiency is determined for heavy- and light-load conditions and production capacity is
determined for heavy-load conditions.
5. Significance and Use
5.1 The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.
5.2 Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the
desired temperature gradients.
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the
underfired broiler can be ready for operation.
5.4 Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions.
This information enables the food service operator to consider energy performance when selecting an underfired broiler.
5.5 Production capacity allows the food service operator to select an underfired broiler that meets their food output
requirements.
F 1695 – 03 (2008)
6. Apparatus
6.1 Analytical Balance Scale, for measuring weights up to 15 lb (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and an
uncertainty of 0.01 lb (0.004 kg).
6.2 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured gas volume to standard
conditions. It shall have a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the
floorandwiththecapacitytooperateatanominalnetexhaustventilationrateof400cfmperlinearfoot(620L/sperlinearmetre)
of active hood length.This hood shall extend a minimum of 6 in. (152 mm) past both sides and the front of the cooking appliance
andshallnotincorporatesidecurtainsorpartitions.Makeupairshallbedeliveredthroughfaceregistersorfromthespace,orboth.
6.4 Convection Drying Oven, with temperature controlled at 215 to 220°F (101 to 104°C), used to determine moisture content
of both the raw and cooked food product.
6.5 DataAcquisition System,formeasuringenergyandtemperatures,capableofmultiple-temperaturedisplaysupdatingatleast
every 2 s.
6.6 Gas Meter, for measuring the gas consumption of an underfired broiler. It shall be a positive displacement type with a
3 3
resolution of at least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 1% of the measured value for any demand
3 3
greaterthan2.2ft /h(0.06m /h).Ifthemeterisusedformeasuringthegasconsumedbythepilotlights,itshallhavearesolution
3 3
of at least 0.01 ft (0.0003 m ) and a maximum uncertainty no greater than 2% of the measured value.
6.7 Pressure Gage, for monitoring gas pressure. Shall have a range from 0 to 15 in. H O (0 to 3.7 kPa), a resolution of 0.5 in.
H O (125 Pa), and a maximum uncertainty of 1% of the measured value.
6.8 Steel Disks, (four for each square-foot of broiler grate) composed of structural-grade carbon steel in accordance with
SpecificationA36/A36M/A36 M,, free of rust or corrosion, 5-in. (127 mm) diameter, and ⁄4 in. (6.3 mm) thick. The disks shall
be flat to within 0.010 in. (0.25 mm) over the diameter.
6.9 Stopwatch, with a 1-s resolution.
6.10 Strain Gage Welder, capable of welding thermocouples to steel.
6.11 Temperature Sensor, for measuring gas temperature in the range from 50 to 100°F (10 to 38°C) with an uncertainty of
61°F (0.56°C).
6.12 Thermocouple(s), fiberglass insulated, 24-gage, Type K thermocouple wire, peened flat at the exposed ends and spot
welded to surfaces with a strain gage welder.
6.13 Thermocouple Probe(s), industry standard Type T or Type K thermocouples capable of immersion with a range from 30
to 200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
6.14 Watt-Hour Meter, for measuring the electrical energy consumption of an underfired broiler. It shall have a resolution of
at least 10 Wh and a maximum uncertainty no greater than 1.5% of the measured value for any demand greater than 100 W. For
anydemandlessthan100W,themetershallhavearesolutionofatleast10Whandamaximumuncertaintynogreaterthan10%.
7. Reagents and Materials
7.1 Drip Rack, large enough to hold a full load of hamburger patties in a single layer (that is, 24 patties for a 24 by 36-in. (610
by 915 mm) underfired broiler).
7.2 Freezer Paper, waxed commercial grade, 18 in. (460 mm) wide.
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (460 by 130 by 25 mm), for use in packaging hamburger patties.
7.4 Hamburger Patties—A sufficient quantity of hamburger patties shall be obtained from a meat purveyor to conduct the
heavy-andlight-loadcookingtests.Specificationsforthepattiesshallbethreeperpound,20 62%fat(byweight),finishedgrind,
pure beef patties with a moisture content between 58 and 62% of the total hamburger weight.The ⁄3-lb (0.15 kg) patties shall be
machine prepared to produce ⁄8-in. (16 mm) thick patties with a nominal diameter of 5 in. (127 mm).
NOTE2—Fresh 1—Fresh or tempered hamburger patties may be used for the purposes of this test method.
NOTE3—It 2—It is important to confirm by laboratory tests that the hamburger patties are within the above specifications because these specifications
impact directly on cook time and cooking energy consumption.
7.5 Plastic Wrap, commercial grade, 18 in. (460 mm) wide.
8. Sampling, Test Units
8.1 Underfired Broiler—Select a representative production model for performance testing.
9. Preparation of Apparatus
9.1 Install the appliance according to the manufacturer’s instructions under a 4-ft (1.2 m) deep canopy exhaust hood mounted
against the wall, with the lower edge of the hood 6 ft, 6 in. (1.98 m) from the floor. Position the underfired broiler with front edge
of appliance inset 6 in. (152 mm) from the front edge of the hood at the manufacturer’s recommended working height.The length
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this purpose.
F 1695 – 03 (2008)
of the exhaust hood and active filter area shall extend a minimum of 6 in. (152 mm) past both sides of the underfired broiler. In
addition, both sides of the appliance shall be a minimum of 3 ft (0.9 m) from any side wall, side partition, or other operating
appliance. The exhaust ventilation rate shall be 400 cfm/linear foot (620 L/s per linear metre) of hood length (for example, a 3-ft
(0.9 m) und
...
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