ASTM_F_1275_-_14.pdf

Designation:F127514An American National StandardStandard Test Method forPerformance of Griddles1This standard is issued under the fixed designation F1275;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the U.S.Department of Defense.1.Scope1.1 This test method evaluates the energy consumption andcooking performance of griddles.The food service operatorcan use this evaluation to select a griddle and understand itsenergy efficiency and production capacity.1.2 This test method is applicable to thermostaticallycontrolled,single-source(bottom)gas and electric griddles.1.3 The griddle can be evaluated with respect to the follow-ing(where applicable):1.3.1 Energy input rate(10.2),1.3.2 Temperature uniformity across the cooking surfaceand accuracy of the thermostats(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(10.6),1.3.6 Cooking energy rate and efficiency(10.7),and1.3.7 Production capacity and cooking surface temperaturerecovery time(10.7).1.4 The values stated in inch-pound units are to be regardedas standard.The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.5 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous FuelsF1919 Specification for Griddles,Single-Sided and Double-Sided,Gas and Electric2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Document:4ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions:3.1.1 cook time,nthe time required to cook frozenhamburgers,as specified in 7.1,to a 35 6 2%weight lossduring a cooking energy efficiency test.3.1.2 cooking energy,nenergy consumed(Btu(kJ)orkWh)by the griddle as it is used to cook hamburgers underheavy-and light-load conditions.3.1.3 cooking energy effciency,nthe quantity of energyimparted to the specified food product,expressed as a percent-age of energy consumed by the griddle during the cookingevent.3.1.4 cooking energy rate,nthe average rate of energyconsumption(Btu/h(kJ/h)or kW)during the cooking energyefficiency tests.It refers to all loading scenarios(heavy andlight).3.1.5 cooking zone,nthe actively heated area defined ofthe griddle plate,from splashguard to splashguard and fromsplashguard to grease trough.3.1.6 energy input rate,nthe peak rate(Btu/h(kJ/h)orkW)at which an appliance will consume energy,typicallyreflected during preheating.3.1.7 griddle,na device for cooking food in oil or its ownjuices by direct contact with a hot surface.3.1.8 idle energy rate,nthe average rate of energy con-sumed(Btu/h(kJ/h)or kW)by the griddle while“holding”ormaintaining the cooking surface at the thermostat set point.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved April 1,2014.Published September 2014.Originallyapproved in 1990.Last previous edition approved in 2008 as F1275 03(2008).DOI:10.1520/F1275-14.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.9 pilot energy rate,nthe average rate of energyconsumption(Btu/h(kJ/h)by a griddles continuous pilot(ifapplicable).3.1.10 preheat energy,nthe amount of energy consumed(Btu(kJ)or kWh)by the griddle while preheating the cookingsurface from ambient room temperature to 365F(185C).3.1.11 preheat rate,nthe average rate(F/min(C/min)at which the cooking surface temperature is heated fromambient temperature to 365F(185C).3.1.12 preheat time,nthe time required for the cookingsurface to preheat from ambient room temperature to 365F(185C).3.1.13 production capacity,nthe maximum rate(lb/h(kg/h)at which the griddle can bring the specified foodproduct to a specified“c