ASTM F1605-95
(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.
General Information
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Standards Content (Sample)
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Designation: F 1605 – 95
Standard Test Method for
Performance of Double-Sided Griddles
This standard is issued under the fixed designation F 1605; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 2.3 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis
1.1 This test method covers the energy consumption and
of Experimental Data
cooking performance of double-sided griddles. The food ser-
vice operator can use this evaluation to select a double-sided
3. Terminology
griddle and understand its energy efficiency and productivity.
3.1 Definitions:
1.2 This test method is applicable to thermostatically con-
3.1.1 cook time, n—the time required to cook frozen ham-
trolled, double-sided gas and electric (or combination gas and
burgers, as specified in 7.4, to a 35 6 2 % weight loss during
electric) contact griddles with separately heated top surfaces.
a cooking energy efficiency test.
1.3 The double-sided griddle can be evaluated with respect
3.1.2 cooking energy, n—energy consumed by the double-
to the following (where applicable):
sided griddle as it is used to cook hamburger patties under
1.3.1 Energy input rate (10.2);
heavy-, medium-, and light-load conditions.
1.3.2 Temperature uniformity across the cooking surface(s)
3.1.3 cooking energy effıciency, n—a quantity of energy
and thermostats accuracy (10.3);
imparted to the hamburgers, expressed as a percentage of
1.3.3 Preheat energy and time (10.4);
energy consumed by the double-sided griddle during the
1.3.4 Idle energy rate (10.5);
cooking event.
1.3.5 Pilot energy rate, if applicable (10.6);
3.1.4 cooking energy rate, n—the average rate of energy
1.3.6 Cooking energy rate and efficiency (10.7); and
consumption (Btu/h (kJ/h) or kW) during the cooking energy
1.3.7 Production capacity and cooking surface temperature
efficiency tests. It refers to all loading scenarios (heavy,
recovery time (10.7).
medium, and light).
1.4 The values stated in inch-pound units are to be regarded
3.1.5 double-sided griddle, n—a device for cooking food by
as the standard. The values given in parentheses are for
direct contact with two hot surfaces.
information only.
3.1.6 energy input rate, n—the peak rate at which a double-
1.5 This standard does not purport to address all of the
sided griddle consumes energy (Btu/h (kJ/h) or kW).
safety concerns, if any, associated with its use. It is the
3.1.7 idle energy rate, n—the average rate of energy con-
responsibility of the user of this standard to establish appro-
sumed (Btu/h (kJ/h) or kW) by the double-sided griddle while“
priate safety and health practices and determine the applica-
holding” or “idling” the cooking surface at the thermostat set
bility of regulatory limitations prior to use.
point.
2. Referenced Documents 3.1.8 pilot energy rate, n—the average rate of energy
consumption (Btu/h (kJ/h)) by a double-sided griddle’s con-
2.1 ANSI Standard:
tinuous pilot (if applicable).
ANSI Z83.14 Gas Food Service Equipment—Counter Ap-
2 3.1.9 preheat energy, n—the amount of energy consumed
pliances
by the double-sided griddle while preheating the cooking
2.2 AOAC Documents:
surface from ambient room temperature to the thermostat set
AOAC Official Action 950.46 Air Drying to Determine
point.
Moisture Content of Meat and Meat Products
3.1.10 preheat rate, n—the average rate (°F/min (°C/min))
AOAC Official Action 960.39 Fat (Crude) or Ether Extract
at which the cooking surface temperature is heated from
in Meat
ambient temperature to the double-sided griddle’s thermostat
set point.
3.1.11 preheat time, n—the time required for the cooking
This test method is under the jurisdiction of ASTM Committee F-26 on Food
surface to preheat from ambient room temperature to the
Service Equipment and is the direct responsibility of Subcommittee F26.06 on
Productivity and Energy Protocol. thermostat set point.
Current edition approved June 15, 1995. Published August 1995.
Available from American National Standards Institute, 11 W. 42nd St., 13th
Floor, New York, NY, 10036.
3 4
Available from Association of Official Analytical Chemists, 1111 N. 19th Available from American Society of Heating, Refrigerating, and Air Condi-
Street, Arlington, VA 22209. tioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.
Copyright © ASTM, 100 Barr Harbor Drive, West Conshohocken, PA 19428-2959, United States.
F 1605
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
6. Apparatus
which the double-sided griddle brings the specified food
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 recovery time, n—the average time from the removal
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. It shall have a resolution of 0.2 in. Hg (670 Pa) 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.
from the floor and with the capacity to operate at a nominal net
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 The double-sided griddle is connected to the appropriate
minimum of 6 in. (152 mm) past both sides and the front of the
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 The bottom cooking surface is monitored directly above
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-sided griddle, being a positive displacement type with a
3 3
4.4 The idle energy rate is determined with the thermostats
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
3 3
upper platen positions.
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
3 3
gas double-sided griddles.
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
6.11 Thermocouple(s), fiberglass insulated, 24 gage, Type K
surface may be used by food service operators to select a
thermocouple wire, peened flat at the exposed ends and spot
double-sided griddle that provides a uniformly cooked product.
welded to surfaces with a strain gage welder.
5.3 The preheat energy and time can be useful to food
6.12 Thermocouple Probe(s), industry standard Type T or K
service operators to manage power demands and to know how
thermocouples capable of immersion with a range of 50° to
rapidly the double-sided griddle can be ready for operation.
200°F (10 to 93°C) and an uncertainty of 61°F (0.56°C).
5.4 The idle energy rate and pilot energy rate can be used to
6.13 Watt-Hour Meter, for measuring the electrical energy
estimate energy consumption during non-cooking periods.
consumption of a double-sided griddle, having a resolution of
5.5 Cooking energy efficiency is a precise indicator of
double-sided griddle energy performance under various load-
ing conditions. This information enables the food service
Eaton Model W1200 Strain Gauge Welder, available from Eaton Corporation,
operator to consider energy performance when selecting a
1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for this
double-sided griddle. purpose.
F 1605
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
62.5 % of the manufacturer’s nameplate voltage.
7.1 Drip Rack, large enough to hold a full load of ham-
9.3 For a gas double-sided griddle, adjust (during maximum
burger patties in a single layer (that is, 24 patties for a 24 by
energy input) the gas supply pressure downstream from the
36-in. (61 by 94-cm) double-sided griddle).
appliance’s pressure regulator to within 62.5 % of the operat-
7.2 Freezer Paper, waxed commercial grade, 18-in. (46-cm)
ing manifold pressure specified by the manufacturer. Make
wide.
adjustments to the appliance following the manufacturer’s
7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46
recommendations for optimizing combustion. Proper combus-
by 33 by 2.5 cm), for use in packaging frozen hamburger
tion may be verified by measuring air-free CO in accordance
patties.
with ANSI Z83.14.
7.4 Hamburger Patties—A sufficient quantity of frozen
9.4 For an electric double-sided griddle, confirm (while the
hamburger patties shall be obtained from a meat purveyor to
elements are energized) that the supply voltage is within
conduct the heavy-, medium-, and light-load cooking tests.
62.5 % of the operating voltage specified by the manufacturer.
Specifications for the patties shall be four per pound, 20 62%
Record the test voltage for each test.
fat (by weight), finished grind, pure beef patties with a
moisture content between 58 and 62 % of the total hamburger
NOTE 2—It is the intent of the test procedure herein to evaluate the
weight. The prefrozen ⁄4-lb (0.11-kg) patties shall be machine
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. If an electric unit is rated dual voltage (that is, designed to operate
at either 208 or 240 V with no change in components), the voltage selected
nominal diameter of 5 in. (127 mm).
by the manufacturer or tester, or both, shall be reported. If a double-sided
NOTE 1—It is important to confirm by laboratory tests that the ham-
griddle is designed to operate at two voltages without a change in the
burger patties are within the above specifications because these specifi-
resistance of the heating elements, the performance of the unit (for
cations impact directly on cook time and cooking energy consumption.
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
with the manufacturer’s instructions. If not specified by the
8. Sampling, Test Units
manufacturer, follow the procedures described in 9.5.1.
8.1 Double-Sided Griddle—Select a representative produc-
9.5.1 Heat the bottom griddle surface to 350°F (177°C) as
tion model for performance testing.
indicated by the thermostat settings. Coat the entire cooking
surface with a salt-free cooking oil. Wipe off the oil residue
9. Preparation of Apparatus
after heating for 5 min. The bottom griddle surface is now
9.1 Install the appliance according to the manufacturer’s conditioned for testing.
instructions under a 4-ft (1.2-m) deep canopy exhaust hood 9.6 As applicable, follow the manufacturer’s instructions to
mounted against the wall, with the lower edge of the hood 6 ft, attach non-stick surfaces or condition top platen surfaces, or
6 in. (1.98 m) from the floor. Position the double-sided griddle both.
with the front edge of the cooking surface inset 6 in. (152 mm) 9.7 Set the gap between
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