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
1
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.
3
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.
4
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
5
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
6
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
2
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.
1
This test method is under the jurisdiction of ASTM Committee F26 on Food
3
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.
4
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.
5
10.1520/F1695-03R08. Available from American Society of Heating, Refrigerating, and Air-
2
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.
6
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
1
---------------------- Page: 1 ----------------------
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
...
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
1
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
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
3
2.2 ANSI Standard:
ANSI Z83.11for Gas Food Service Equipment—Ranges and Unit Broilers American National Standard for Gas Food Service
Equipment
4
2.3 AOAC Documents:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products%
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
5
2.4 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
6
2.5 Other Document:
Development and Application of a Uniform Testing Procedure for Griddles, 1989
1
ThistestmethodisunderthejurisdictionofASTMCommitteeF-26onFoodServiceEquipmentandisthedirectresponsibilityofSubcommitteeF26.06onProductivity
and Energy Protocol.
Current edition approved April 10, 1996. Published July 1996.
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved Oct. 1, 2008. Published February 2009. Originally approved in 1996. Last previous edition approved in 2003 as F1695–03.
2
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.
3
Available from the American National Standards Institute, 11 Institute (ANSI), 25 W. 42nd43rd St., 13th4th Floor, New York, NY 10036.
4
Available from the Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
5
Available from the American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
6
Available from Pacific Gas and Electric Co., 3400 Crow Canyon Road, San Ramon, CA 94583.
6
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.
1
---------------------- Page: 1 ----------------------
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—qua
...
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
1
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
´ 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
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
3
2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
4
2.3 AOAC Documents:
AOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products%
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
5
2.4 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
6
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
1
This test method is under the jurisdiction ofASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved 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.
2
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.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
4
Available from the Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
5
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.
6
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.
1
---------------------- Page: 1 ----------------------
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 s
...
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