ASTM F1605-14

Standard Test Method for Performance of Double-Sided Griddles

SIGNIFICANCE AND USE
5.1 The energy input rate test is used to confirm that the double-sided griddle is operating properly prior to further testing.  
5.2 The temperature uniformity of the bottom cooking surface may be used by food service operators to select a double-sided griddle that provides a uniformly cooked product.  
5.3 The preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the double-sided griddle can be ready for operation.  
5.4 The idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.  
5.5 Cooking energy efficiency is a precise indicator of double-sided griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a double-sided griddle.  
5.6 Production capacity is used by food service operators to choose a double-sided griddle that matches their food output requirements.
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 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.

General Information

• Status: Historical
• Publication Date: 31-Mar-2014
• 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 F1605-95(2007) - Standard Test Method for Performance of Double-Sided Griddles
• Effective Date: 01-Apr-2014
• Replaced By: ASTM F1605-14(2019) - Standard Test Method for Performance of Double-Sided Griddles
• Effective Date: 01-May-2019
• Referred By: ASTM F2916-19 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
• Effective Date: 01-Apr-2014
• Referred By: ASTM F2687-13(2019) - Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment
• Effective Date: 01-Apr-2014
• Referred By: ASTM F1704-12(2022) - Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems
• Effective Date: 01-Apr-2014
• 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-Apr-2014
• Referred By: ASTM F1919-14(2019) - Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric
• Effective Date: 01-Apr-2014

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: F1605 − 14 An American National Standard
Standard Test Method for
1
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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
1.1 This test method covers the energy consumption and
F1919Specification for Griddles, Single-Sided and Double-
cooking performance of double-sided griddles. The food ser-
Sided, Gas and Electric
vice operator can use this evaluation to select a double-sided
3
2.2 ANSI Standard:
griddle and understand its energy efficiency and productivity.
ANSI Z83.11American National Standard for Gas Food
1.2 This test method is applicable to thermostatically
Service Equipment
4
controlled, double-sided gas and electric (or combination gas
2.3 ASHRAE Document:
and electric) contact griddles with separately heated top
ASHRAE Guideline 2-1986(RA90) Engineering Analysis
surfaces.
of Experimental Data
1.3 The double-sided griddle can be evaluated with respect
3. Terminology
to the following (where applicable):
3.1 Definitions:
1.3.1 Energy input rate (10.2);
3.1.1 cook time, n—the time required to cook frozen
1.3.2 Temperature uniformity across the cooking surface(s)
hamburgers, as specified in 7.4,toa35 6 2% weight loss
and thermostats accuracy (10.3);
during a cooking energy efficiency test.
1.3.3 Preheat energy and time (10.4);
1.3.4 Idle energy rate (10.5);
3.1.2 cooking energy, n—energy consumed by the double-
1.3.5 Pilot energy rate, if applicable (10.6); sided griddle as it is used to cook hamburger patties under
1.3.6 Cooking energy rate and efficiency (10.7); and
heavy- and light-load conditions.
1.3.7 Production capacity and cooking surface temperature
3.1.3 cooking energy effıciency, n—a quantity of energy
recovery time (10.7).
imparted to the hamburgers, expressed as a percentage of
energy consumed by the double-sided griddle during the
1.4 Thevaluesstatedininch-poundunitsaretoberegarded
cooking event.
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
3.1.4 cooking energy rate, n—the average rate of energy
and are not considered standard.
consumption (Btu/h (kJ/h) or kW) during the cooking energy
efficiency tests. It refers to all loading scenarios (heavy and
1.5 This standard does not purport to address all of the
light).
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
3.1.5 cookingzone,n—theheatedareadefinedbytheinside
1
priate safety and health practices and determine the applica- perimeter ( ⁄8-in. for the outside edge) of the upper cooking
bility of regulatory limitations prior to use.
surface when in the lowered position.
3.1.6 double-sidedgriddle,n—adeviceforcookingfoodby
2. Referenced Documents
direct contact with two actively heated surfaces.
2
2.1 ASTM Standards:
3.1.7 energy input rate, n—the peak rate at which a double-
sided griddle consumes energy (Btu/h (kJ/h) or kW).
3.1.8 idle energy rate, n—the average rate of energy con-
1
sumed(Btu/h(kJ/h)orkW)bythedouble-sidedgriddlewhile“
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
holding” or “idling” the cooking surface at the thermostat set
Productivity and Energy Protocol.
point.
Current edition approved April 1, 2014. Published September 2014. Originally
approved in 1995. Last previous edition approved in 2007 as F1605–95 (2007).
3
DOI: 10.1520/F1605-14. Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4th Floor, New York, NY 10036, http://www.ansi.org.
4
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Available from American Society of Heating, Refrigerating, and Air-
Standards volume information, refer to the standard’s Document Summary page on Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
the ASTM website. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1605 − 14
3.1.9 pilot energy rate, n—the average rate of energy 5. Significance and Use
consumption (Btu/h (kJ/h)) by a double-sided griddle’s con-
5.1 The energy input rate test is used to confirm that the
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM 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.
Designation: F1605 − 95 (Reapproved 2007) F1605 − 14 An American National Standard
Standard Test Method for
1
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. A number 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 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.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:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1919 Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired
3
2.2 ANSI Standard:
ANSI Z83.11 American National Standard for Gas Food Service Equipment
3
2.2 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
4
2.3 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 cook time, n—the time required to cook frozen hamburgers, as specified in 7.4, to a 35 6 2 % weight loss during a cooking
energy efficiency test.
1
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 Productivity
and Energy Protocol.
Current edition approved April 1, 2007April 1, 2014. Published July 2007September 2014. Originally approved in 1995. Last previous edition approved in 20012007 as
F1605 – 95 (2001).(2007). DOI: 10.1520/F1605-95R07.10.1520/F1605-14.
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 the ASTM website.
3
Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
F1605 − 14
3.1.2 cooking energy, n—energy consumed by the double-sided griddle as it is used to cook hamburger patties under heavy-,
medium-, heavy- and light-load conditions.
3.1.3 cooking energy effıciency, n—a quantity of energy imparted to the hamburgers, expressed as a percentage of energy
consumed by the double-sided griddle during the cooking event.
3.1.4 cooking energy rate, n—the average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiency
tests. It refers to all loading scenarios (heavy, medium, (heavy and light).
1
3.1.5 cooking zone, n—the heated area defined by the inside perimeter ( ⁄8-in. for the o
...