ASTM F1605-95(2001)e1
(Test Method)Standard Test Method for Performance of Double-Sided Griddles
Standard Test Method for Performance of Double-Sided Griddles
SCOPE
1.1 This test method covers the energy consumption and cooking performance of double-sided griddles. The food service operator can use this evaluation to select a double-sided griddle and understand its energy efficiency and productivity.
1.2 This test method is applicable to thermostatically controlled, double-sided gas and electric (or combination gas and electric) contact griddles with separately heated top surfaces.
1.3 The double-sided griddle can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2);
1.3.2 Temperature uniformity across the cooking surface(s) and thermostats accuracy (10.3);
1.3.3 Preheat energy and time (10.4);
1.3.4 Idle energy rate (10.5);
1.3.5 Pilot energy rate, if applicable (10.6);
1.3.6 Cooking energy rate and efficiency (10.7); and
1.3.7 Production capacity and cooking surface temperature recovery time (10.7).
1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
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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An American National Standard
e1
Designation:F1605–95 (Reapproved 2001)
Standard Test Method for
Performance of Double-Sided Griddles
This standard is issued under the fixed designation F1605; 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 (e) indicates an editorial change since the last revision or reapproval.
e NOTE—Sections 2.1 and 9.3 were editorially corrected in February 2005.
1. Scope Moisture Content of Meat and Meat Products
AOAC Official Action 960.39 Fat (Crude) or Ether Extract
1.1 This test method covers the energy consumption and
in Meat
cooking performance of double-sided griddles. The food ser-
2.3 ASHRAE Document:
vice operator can use this evaluation to select a double-sided
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
griddle and understand its energy efficiency and productivity.
of Experimental Data
1.2 This test method is applicable to thermostatically con-
trolled, double-sided gas and electric (or combination gas and
3. Terminology
electric) contact griddles with separately heated top surfaces.
3.1 Definitions:
1.3 The double-sided griddle can be evaluated with respect
3.1.1 cook time, n—the time required to cook frozen ham-
to the following (where applicable):
burgers, as specified in 7.4,toa35 6 2% weight loss during
1.3.1 Energy input rate (10.2);
a cooking energy efficiency test.
1.3.2 Temperature uniformity across the cooking surface(s)
3.1.2 cooking energy, n—energy consumed by the double-
and thermostats accuracy (10.3);
sided griddle as it is used to cook hamburger patties under
1.3.3 Preheat energy and time (10.4);
heavy-, medium-, and light-load conditions.
1.3.4 Idle energy rate (10.5);
3.1.3 cooking energy effıciency, n—a quantity of energy
1.3.5 Pilot energy rate, if applicable (10.6);
imparted to the hamburgers, expressed as a percentage of
1.3.6 Cooking energy rate and efficiency (10.7); and
energy consumed by the double-sided griddle during the
1.3.7 Production capacity and cooking surface temperature
cooking event.
recovery time (10.7).
3.1.4 cooking energy rate, n—the average rate of energy
1.4 The values stated in inch-pound units are to be regarded
consumption (Btu/h (kJ/h) or kW) during the cooking energy
as the standard. The values given in parentheses are for
efficiency tests. It refers to all loading scenarios (heavy,
information only.
medium, and light).
1.5 This standard does not purport to address all of the
3.1.5 double-sidedgriddle,n—adeviceforcookingfoodby
safety concerns, if any, associated with its use. It is the
direct contact with two hot surfaces.
responsibility of the user of this standard to establish appro-
3.1.6 energy input rate, n—the peak rate at which a double-
priate safety and health practices and determine the applica-
sided griddle consumes energy (Btu/h (kJ/h) or kW).
bility of regulatory limitations prior to use.
3.1.7 idle energy rate, n—the average rate of energy con-
2. Referenced Documents sumed(Btu/h(kJ/h)orkW)bythedouble-sidedgriddlewhile“
2 holding” or “idling” the cooking surface at the thermostat set
2.1 ANSI Standard:
point.
ANSI Z83.11 American National Standard for Gas Food
3.1.8 pilot energy rate, n—the average rate of energy
Service Equipment
consumption (Btu/h (kJ/h)) by a double-sided griddle’s con-
2.2 AOAC Documents:
tinuous pilot (if applicable).
AOAC Official Action 950.46 Air Drying to Determine
3.1.9 preheat energy, n—the amount of energy consumed
by the double-sided griddle while preheating the cooking
surface from ambient room temperature to the thermostat set
This test method is under the jurisdiction of ASTM Committee F26 on Food
point.
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol.
Current edition approved June 15, 1995. Published August 1995.
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036. Available from American Society of Heating, Refrigerating, and Air-
Available from Association of Official Analytical Chemists, 1111 N. 19th Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
Street, Arlington, VA 22209. 30329.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F1605–95 (2001)
3.1.10 preheat rate, n—the average rate (°F/min (°C/min)) 5.4 Theidleenergyrateandpilotenergyratecanbeusedto
at which the cooking surface temperature is heated from estimate energy consumption during non-cooking periods.
ambient temperature to the double-sided griddle’s thermostat 5.5 Cooking energy efficiency is a precise indicator of
set point. double-sided griddle energy performance under various load-
3.1.11 preheat time, n—the time required for the cooking ing conditions. This information enables the food service
surface to preheat from ambient room temperature to the operator to consider energy performance when selecting a
thermostat set point. double-sided griddle.
3.1.12 production capacity, n—the maximum rate (lb/h 5.6 Production capacity is used by food service operators to
(kg/h)) at which the double-sided griddle can bring the
choose a double-sided griddle that matches their food output
specified food product to a specified “cooked” condition. requirements.
3.1.13 production rate, n—the average rate (lb/h (kg/h)) at
which the double-sided griddle brings the specified food 6. Apparatus
product to a specified “cooked” condition. It does not neces-
6.1 Analytical Balance Scale, for measuring weights up to
sarily refer to the maximum rate. The production rate varies
10 lb (4.5 kg), with a resolution of 0.01 lb (0.004 kg) and an
with the amount of food being cooked.
uncertainty of 0.01 lb (0.004 kg).
3.1.14 recoverytime,n—theaveragetimefromtheremoval
6.2 Barometer, for measuring absolute atmospheric pres-
of the last hamburger patty of a load until all sections of the
sure, for adjustment of the measured gas volume to standard
cooking surfaces are back up to within 10°F (5.56°C) of set
conditions.Itshallhavearesolutionof0.2in.Hg(670Pa)and
temperature and are ready to be reloaded.
an uncertainty of 0.2 in. Hg (670 Pa).
3.1.15 uncertainty, n—the measure of systematic and pre-
6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-
cision errors in specified instrumentation or the measure of
mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m)
repeatability of a reported test result.
fromthefloorandwiththecapacitytooperateatanominalnet
exhaust ventilation rate of 300 cfm per linear foot (460 L/s per
4. Summary of Test Method
linear metre) of active hood length. This hood shall extend a
4.1 Thedouble-sidedgriddleisconnectedtotheappropriate
minimumof6in.(152mm)pastbothsidesandthefrontofthe
metered energy source, and the energy input rate is determined
cooking appliance and shall not incorporate side curtains or
to confirm that it is operating within 5% of the nameplate
partitions. Makeup air shall be delivered through face registers
energy input rate.
or from the space, or both.
4.2 Thebottomcookingsurfaceismonitoreddirectlyabove
6.4 Convection Drying Oven, with the temperature con-
the thermostat sensing points and at additional predetermined
trolled at 215 to 220°F (101 to 104°C), used to determine the
locations while the double-sided griddle is idled at a nominal
moisture content of both the raw and cooked food product.
350°F (177°C). The temperature uniformity of the bottom
6.5 Data Acquisition System, for measuring energy and
cooking surface is determined.
temperatures, capable of multiple temperature displays and
4.3 The amount of energy and time required to preheat the
updating at least every 2 s.
double-sided griddle to 350°F (177°C) is determined with the
6.6 Gas Meter, for measuring the gas consumption of a
upper platens in the raised and lowered positions.
double-sidedgriddle,beingapositivedisplacementtypewitha
4.4 The idle energy rate is determined with the thermostats
3 3
resolution of at least 0.01 ft (0.0003 m ) and a maximum
set to a calibrated 350°F (177°C) for both raised and lowered
uncertainty no greater than 1% of the measured value for any
upper platen positions.
3 3
demand greater than 2.2 ft /h (0.06 m /h). If the meter is used
4.5 When applicable, the pilot energy rate is determined for
for measuring the gas consumed by the pilot lights, it shall
gas double-sided griddles.
3 3
have a resolution of at least 0.01 ft (0.0003 m ) and a
4.6 The double-sided griddle is used to cook frozen, ⁄4-lb
maximum uncertainty no greater than 2% of the measured
(0.11-kg) 20% fat, pure beef hamburger patties to a medium-
value.
done condition with the thermostats set to a calibrated 350°F
6.7 Pressure Gage, for monitoring gas pressure, having a
(177°C). The cooking energy rate and efficiency are deter-
range of 0 to 15 in. H O (0 to 3.7 kPa), resolution of 0.5 in.
mined for heavy-, medium-, and light-load conditions. The
H O (125 Pa), and maximum uncertainty of 1% of the
production rate and bottom cooking surface recovery time are
measured value.
also reported for each of the three loading scenarios.
6.8 Strain Gage Welder, capable of welding thermocouples
to steel.
5. Significance and Use
6.9 Stop Watch, with a 1-s resolution.
5.1 The energy input rate test is used to confirm that the
6.10 Temperature Sensor, for measuring gas temperature in
double-sided griddle is operating properly prior to further
the range of 50 to 100°F (10 to 38°C) with an uncertainty of
testing.
61°F (0.56°C).
5.2 The temperature uniformity of the bottom cooking
surface may be used by food service operators to select a
double-sidedgriddlethatprovidesauniformlycookedproduct.
5.3 The preheat energy and time can be useful to food
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corporation,
service operators to manage power demands and to know how
1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this
rapidly the double-sided griddle can be ready for operation. purpose.
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F1605–95 (2001)
6.11 Thermocouple(s),fiberglassinsulated,24gage,TypeK acceptable, provided the ventilation rate is maintained at 300
thermocouple wire, peened flat at the exposed ends and spot cfm per linear foot (460 L/s per linear metre) over the entire
welded to surfaces with a strain gage welder. length of active hood.) The associated heating or cooling
6.12 ThermocoupleProbe(s),industrystandardTypeTorK systemshallbecapableofmaintaininganambienttemperature
thermocouples capable of immersion with a range of 50° to of75 65°F(24 62.8°C)withinthetestingenvironmentwhen
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C). the exhaust ventilation system is operating.
6.13 Watt-Hour Meter, for measuring the electrical energy
9.2 Connect the double-sided griddle to a calibrated energy
consumption of a double-sided griddle, having a resolution of
test meter. For gas installations, install a pressure regulator
at least 10 Wh and a maximum uncertainty no greater than
downstream from the meter to maintain a constant pressure of
1.5% of the measured value for any demand greater than 100
gas for all tests. Install the instrumentation to record both the
W. The meter shall have a resolution of at least 10 Wh and a
pressure and temperature of the gas supplied to the double-
maximum uncertainty no greater than 10% for any demand
sided griddle and the barometric pressure during each test so
less than 100 W.
that the measured gas flow can be corrected to standard
conditions. For electric installations, a voltage regulator may
7. Reagents and Materials
be required during tests if the voltage supply is not within
7.1 Drip Rack, large enough to hold a full load of ham- 62.5% of the manufacturer’s nameplate voltage.
burger patties in a single layer (that is, 24 patties for a 24 by
9.3 Foragasdouble-sidedgriddle,adjust(duringmaximum
36-in. (61 by 94-cm) double-sided griddle).
energy input) the gas supply pressure downstream from the
7.2 FreezerPaper,waxedcommercialgrade,18-in.(46-cm)
appliance’s pressure regulator to within 62.5% of the operat-
wide.
ing manifold pressure specified by the manufacturer. Make
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
adjustments to the appliance following the manufacturer’s
by 33 by 2.5 cm), for use in packaging frozen hamburger
recommendations for optimizing combustion. Proper combus-
patties.
tion may be verified by measuring air-free CO in accordance
7.4 Hamburger Patties—A sufficient quantity of frozen
with ANSI Z83.11.
hamburger patties shall be obtained from a meat purveyor to
9.4 For an electric double-sided griddle, confirm (while the
conduct the heavy-, medium-, and light-load cooking tests.
elements are energized) that the supply voltage is within
Specificationsforthepattiesshallbefourperpound,20 62%
62.5%oftheoperatingvoltagespecifiedbythemanufacturer.
fat (by weight), finished grind, pure beef patties with a
Record the test voltage for each test.
moisture content between 58 and 62% of the total hamburger
weight. The prefrozen ⁄4-lb (0.11-kg) patties shall be machine NOTE 2—It is the intent of the test procedure herein to evaluate the
performance of a double-sided griddle at its rated gas pressure or electric
prepared to produce ⁄8-in. (9.5-mm) thick patties with a
voltage.Ifanelectricunitisrateddualvoltage(thatis,designedtooperate
nominal diameter of 5 in. (127 mm).
ateither208or240Vwithnochangeincomponents),thevoltageselected
NOTE 1—It is important to confirm by laboratory tests that the ham- by the manufacturer or tester, or both, shall be reported. If a double-sided
burger patties are within the above specifications because these specifi- griddle is designed to operate at two voltages without a change in the
cations impact directly on cook time and cooking energy consumption. resistance of the heating elements, the performance of the unit (for
example, the preheat time) may differ at the two voltages.
7.5 Plastic Wrap, commercial grade, 18-in. (46-cm) wide.
9.5 Condition the bottom cooking surface in accordance
8. Sampling, Test Units
with the manufacturer’s instructions. If not specified by the
manufacturer, follow the procedures described in 9.5.1.
8.1 Double-Sided Griddle—Select a representative produc-
tion model for performance testing.
9.5.1 Heat the bottom griddle surface to 350°F (177°C) as
indicated by the thermostat settings. Coat the entire cooking
9. Preparation of Apparatus
surface with a salt-free cooking oil. Wipe off the oil residue
9.1 Install the appliance according to the manufacturer’s after heating for 5 min. The
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