ASTM F2990-12(2018)
(Test Method)Standard Test Method for Commercial Coffee Brewers
Standard Test Method for Commercial Coffee Brewers
SIGNIFICANCE AND USE
5.1 The measured maximum energy input rate is used to confirm that the coffee brewer is operating in accordance with its nameplate rating.
5.2 If applicable and accessible, the boiler or internal tank temperature is measured to ensure that the water is maintained at a ready-to-brew temperature. This can also be used later to normalize coffee brewer energy consumption to a standard temperature.
5.3 The Preheat Test can be used to gauge the amount of time and energy required for the coffee brewer to reach a ready-to-brew state from the ambient room and incoming water temperatures.
5.4 Ready-to-Brew and Energy Save Mode energy can be used by end users to estimate the amount of energy consumed while coffee is not being brewed.
5.5 Heavy-use energy consumption can be used to estimate how much energy is consumed by the coffee brewer when brewing coffee. Along with preheat and ready-to-brew (standby) energy, this value can be used by end users to model their machine energy use.
5.6 Production capacity is a calculated measure, determined through testing, to define the performance of the coffee brewer. End users can use this value to specify a brewer that matches their production needs.
SCOPE
1.1 This test method covers the evaluation of the energy consumption, brewing, and holding performance of commercial coffee brewing machines (here after referred to as coffee brewers) used in commercial and institutional facilities. The operator can use this evaluation to select a coffee brewer and characterize its energy use and performance. This test method does not cover residential coffee brewers, “urn” coffee brewers (Type III), or espresso machines.
1.2 This test method applies to single cup (Type I) and batch (Type II) coffee brewers. The coffee brewer will be tested for the following (where applicable):
1.2.1 Maximum energy input rate,
1.2.2 Heavy use brewing energy consumption,
1.2.3 Production capacity,
1.2.4 “Ready-to-Brew” (Standby/Idle) energy rate, and
1.2.5 “Energy Save Mode” (Low power) energy rate.
1.3 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.
1.4 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
General Information
Relations
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F2990 − 12 (Reapproved 2018) An American National Standard
Standard Test Method for
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Commercial Coffee Brewers
This standard is issued under the fixed designation F2990; 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 2. Referenced Documents
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1.1 This test method covers the evaluation of the energy 2.1 ASTM Standards:
consumption, brewing, and holding performance of commer- F2988Specification for Commercial Coffee Brewers
cial coffee brewing machines (here after referred to as coffee
2.2 ASHRAE Standard:
brewers) used in commercial and institutional facilities. The
ASHRAE Guideline 2–1986 (RA90)Engineering Analysis
operator can use this evaluation to select a coffee brewer and
of Experimental Data
characterize its energy use and performance. This test method
doesnotcoverresidentialcoffeebrewers,“urn”coffeebrewers
3. Terminology
(Type III), or espresso machines.
3.1 Definitions:
1.2 Thistestmethodappliestosinglecup(TypeI)andbatch
3.1.1 coffee brewer, n—commercial appliances designed to
(Type II) coffee brewers. The coffee brewer will be tested for
heat water and brew coffee.
the following (where applicable):
NOTE 1—Cold water is poured into a separate chamber (manually or
1.2.1 Maximum energy input rate,
automatically),whichisthenheateduptojustbelowtheboilingpoint,and
1.2.2 Heavy use brewing energy consumption,
directedthroughthefilter.Thisprocessisalsocalled automatic drip-brew.
1.2.3 Production capacity,
3.2 Definitions of Terms Specific to This Standard:
1.2.4 “Ready-to-Brew” (Standby/Idle) energy rate, and
3.2.1 brew cycle, n—the total time required to dispense a
1.2.5 “Energy Save Mode” (Low power) energy rate.
single cup (Type I) or batch (Type II) of coffee, starting with
1.3 The values stated in inch-pound units are to be regarded
the initiation of a brew event by the user, and including the
as standard. The values given in parentheses are mathematical time needed for the machine to recover to a “ready to brew”
conversions to SI units that are provided for information only
state.
and are not considered standard.
3.2.2 brew event, n—the sequence of brewing a single cup
1.4 This standard does not purport to address all of the
(Type I) or batch (Type II) of coffee, starting with initiation by
safety concerns, if any, associated with its use. It is the
theuser,andincludingthetimefortheremainingwatertodrip
responsibility of the user of this standard to establish appro-
through the filter.
priate safety, health, and environmental practices and deter-
3.2.3 brew energy, n—energy consumed by coffee brewer
mine the applicability of regulatory limitations prior to use.
during a brew cycle.
1.5 This international standard was developed in accor-
3.2.4 warmer energy, n—the energy consumed by the plate
dance with internationally recognized principles on standard-
warmer while maintaining the delivered brew volume at
ization established in the Decision on Principles for the
serving temperature.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
NOTE 2—Warmers may not be an applicable feature of single serving
Type I machines.
Barriers to Trade (TBT) Committee.
3.2.5 ready-to-brew (standby/idle) energy, n—energy re-
quired by the coffee brewer to maintain “ready to brew”
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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
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Productivity and Energy Protocol. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Oct. 1, 2018. Published November 2018. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 2012. Last previous edition approved in 2012 as F2990–12. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/F2990-12R18. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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F2990 − 12 (2018)
conditionsincludingenergyrequiredtokeepthereservoirtank at a ready-to-brew temperature. This can also be used later to
at the brew set temperature. normalize coffee brewer energy consumption to a standard
temperature.
3.2.6 energy save mode, n—an optional low power mode
(different from the ready-to-brew state) that is desig
...
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