ASTM F1484-04a

Standard Test Methods for Performance of Steam Cookers

SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.
1.2 This test method is applicable to the following steam cookers: high-pressure, low-pressure, and pressureless steam cookers (Specification F 1217 Grades A, B, and C); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F 1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):
1.2.1 Maximum energy input rate (see 10.2).
1.2.2 Preheat energy consumption and duration (see 10.3).
1.2.3 Idle energy rate (see 10.4).
1.2.4 Pilot energy rate (see 10.5).
1.2.5 Frozen green pea load cooking energy efficiency (see ).
1.2.6 Frozen green pea load production capacity (see 10.7).
1.2.7 Whole potato load cooking energy efficiency (see 10.7).
1.2.8 Whole potato load production capacity (see10.9).
1.2.9 Water consumption (see and 10.9).
1.2.10 Condensate temperature (see10.7 and 10.9).
1.2.11 Cooking uniformity (see 10.10).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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.

General Information

• Status: Historical
• Publication Date: 31-Aug-2004
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Replaces: ASTM F1484-04 - Standard Test Method for Performance of Steam Cookers
• Effective Date: 01-Sep-2004
• Replaced By: ASTM F1484-05 - Standard Test Methods for Performance of Steam Cookers
• Effective Date: 01-Mar-2005
• Referred By: ASTM F2875-10(2020) - Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
• Effective Date: 01-Sep-2004
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Sep-2004
• Referred By: ASTM F1217-17(2023) - Standard Specification for Cooker, Steam
• Effective Date: 01-Sep-2004
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Sep-2004
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Sep-2004

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F 1484 – 04a
Standard Test Methods for
1
Performance of Steam Cookers
This standard is issued under the fixed designation F1484; 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.
1. Scope 2. Referenced Documents
2
1.1 These test methods evaluate the energy consumption 2.1 ASTM Standards:
and cooking performance of steam cookers. The food service D3588 Practice for Calculating Heat Value, Compressibil-
operator can use this evaluation to select a steam cooker and ity Factor, and Relative Density (Specific Gravity) of
understand its energy consumption. Gaseous Fuels
1.2 Thesetestmethodsareapplicabletothefollowingsteam F1217 Specification for Cooker, Steam
3
cookers: high-pressure, low-pressure, and pressureless steam 2.2 ASHRAE Documents:
cookers(SpecificationF1217GradesA,B,andC);convection ASHRAE Handbook of Fundamentals, Thermal and Re-
and non-convection steam cookers; steam cookers with self- lated Properties of Food and Food Materials, Chapter 30,
contained gas-fired, electric, or steam coil steam generators, Table 1, 1989.
and those connected directly to an external potable steam ASHRAE Handbook of Fundamentals, Thermodynamic
source (Specification F1217 Styles i, ii, iii, and iv).The steam Properties of Water at Saturation, Chapter 6, Table 2,
cookers will be tested for the following (where applicable): 1989.
4
1.2.1 Maximum energy input rate (see 10.2). 2.3 Other Document:
1.2.2 Preheat energy consumption and duration (see 10.3). Development and Application of a Uniform Testing Proce-
1.2.3 Idle energy rate (see 10.4). dure for Steam Cookers
1.2.4 Pilot energy rate (see 10.5).
3. Terminology
1.2.5 Frozen green pea load cooking energy efficiency (see
3.1 Definitions:
10.7).
1.2.6 Frozen green pea load production capacity (see 10.7). 3.1.1 boiler, n—self-contained vessel, separate from the
cooking cavity, wherein water is boiled to produce steam for
1.2.7 Whole potato load cooking energy efficiency (see
the steam cooker. Also called a steam generator.
10.9).
1.2.8 Whole potato load production capacity (see 10.9). 3.1.2 condensate, n—a mixture of condensed steam and
cooling water, exiting the steam cooker and directed to the
1.2.9 Water consumption (see 10.7 and 10.9).
1.2.10 Condensate temperature (see 10.7 and 10.9). floor drain.
3.1.3 cooking energy effıciency, n—quantity of energy im-
1.2.11 Cooking uniformity (see 10.10).
1.3 Thevaluesstatedininch-poundunitsaretoberegarded parted to the specified food product expressed as a percentage
of energy consumed by the steam cooker during the cooking
as standard. The SI units given in parentheses are for informa-
tion only. event.
3.1.4 cooking energy rate, n—average rate of energy con-
1.4 This standard may involve hazardous materials, opera-
tions, and equipment. It does not address all of the safety sumption (kBtu/h or kW) during the cooking energy efficiency
test. Refers to any loading scenario in the green pea or potato
concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety and load tests.
health practices and determine the applicability of regulatory
limitations prior to use.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
1
ThesetestmethodsareunderthejurisdictionofASTMCommitteeF26onFood the ASTM website.
3
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available fromAmerican Society of Heating, Refrigerating andAir Condition-
Productivity and Energy Protocol. ing Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
4
Current edition approved Sept. 1, 2004. Published September 2004. Originally Available from the Food Service Technology Center, 12949 Alcosta Blvd.,
approved in 1993. Last previous edition approved in 2004 as F1484–04. #101, San Ramon, CA 94583.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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F 1484 – 04a
3.1.5 electric energy rate, n—refers to rate of electric testing ceases and the manufacturer is contacted. The manu-
energy consumption (kW) by steam cookers whose primary facturer may make appropriate changes or adjustments to the
fuelsourceisnotelectricity(forexample,gas).Electricenergy steam cooker.
is measured and reported separately from the primary fuel 4.2 The energy and time required to preheat the steamer to
...