ASTM_F_1605_-_14_2019.pdf

Designation:F160514(Reapproved 2019)An American National StandardStandard Test Method forPerformance of Double-Sided Griddles1This standard is issued under the fixed designation F1605;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.1.Scope1.1 This test method covers the energy consumption andcooking performance of double-sided griddles.The food ser-vice operator can use this evaluation to select a double-sidedgriddle and understand its energy efficiency and productivity.1.2 This test method is applicable to thermostaticallycontrolled,double-sided gas and electric(or combination gasand electric)contact griddles with separately heated topsurfaces.1.3 The double-sided griddle can be evaluated with respectto 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);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,health,and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade(TBT)Committee.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 7.4,to a 35 6 2%weight lossduring a cooking energy efficiency test.3.1.2 cooking energy,nenergy consumed by the double-sided griddle as it is used to cook hamburger patties underheavy-and light-load conditions.3.1.3 cooking energy effciency,na quantity of energyimparted to the hamburgers,expressed as a percentage ofenergy consumed by the double-sided griddle during thecooking event.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 heated area defined by the insideperimeter(18-in.for the outside edge)of the upper cookingsurface when in the lowered position.3.1.6 double-sided griddle,na device for cooking food bydirect contact with two actively heated surfaces.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 May 1,2019.Published June 2019.Originallyapproved in 1995.Last previous edition approved in 2014 as F1605 14.DOI:10.1520/F1605-14R19.2For 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,http:/www.ansi.org.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329,http:/www.ashrae.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade(TBT)Committee.1 3.1.7 energy input rate,nthe peak rate at which a double-sided griddle consumes energy(Btu/h(kJ/h)or kW).3.1.8 idle energy rate,nthe average rate of energy con-sumed(Btu/h(kJ/h)or kW)by the double-sided griddle while“holding