ASTM_F_1784_-_97_2015.pdf

Designation:F178497(Reapproved 2015)An American National StandardStandard Test Method forPerformance of a Pasta Cooker1This standard is issued under the fixed designation F1784;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 floor-model and countertop pastacookers.The food service operator can use this evaluation toselect a pasta cooker and understand its energy consumptionand production capacity.1.2 This test method is applicable to floor and countertopmodel gas and electric units with 1000 to 4000-in.3cookingcapacity.Cooking capacity is a measurement of availablecooking volume.The depth of the cooking capacity is mea-sured from the heating elements or heat transfer surface,orboth,to the water fill line.The width is measured from theinside edge of the cooking vat across to the other inside edgeof the cooking vat.The length is measured from the front insideedge of the cooking vat to the rear inside edge of the cookingvat.1.3 The pasta cooker can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate(11.2),1.3.2 Water-boil efficiency(11.3),1.3.3 Preheat energy consumption,time,and rate(11.4),1.3.4 Idle/simmer(11.5),1.3.5 Pilot energy rate(11.6),and1.3.6 Pasta cooking preparation(11.7).1.4 This test method is not intended to answer all perfor-mance criteria in the evaluation and selection of a pasta cooker.1.5 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.1.6 This test method 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 ASHRAE Documents:21989 ASHRAE Handbook of Fundamentals,Chapter 6,Table2Thermodynamic,Chapter6,Table2Thermodynamic Properties of Water at SaturationASHRAE Guideline 21986(RA90),EngineeringAnalysisof Experimental Data,American Society of Heating,Refrigeration,and Air Conditioning Engineers,Inc.2.2 AOAC Documents:3AOAC 984.25 Moisture(Loss of Mass on Drying)in FrozenFrench Fried PotatoesAOAC 983.23 Fat in Foods:Chloroform-Methanol Extrac-tion Method2.3 ANSI Standard:4ANSI Z83.11 American National Standard for Gas FoodService Equipment3.Terminology3.1 Definitions:3.1.1 auto-fill,na water height sensor devise that activatesa fresh water fill solenoid if the water level in the cookingvessel drops below predetermined height.3.1.2 overflow drain,na drain for eliminating the excessfoam and starch created during the cooking process.3.1.3 pasta cooker,nan appliance,including a cookingvessel,in which water is placed to such a depth that thecooking food is essentially supported by displacement of thewater rather than by the bottom of the vessel.Heat is deliveredto the water by means of an immersed electric element or bandwrapped vessel(electric pasta cooker),or by heat transfer fromgas burners through either the walls of the pasta cooker orthrough tubes passing through the water(gas pasta cooker).3.1.4 test method,na definitive procedure for theidentification,measurement,and evaluation of one or more1This 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 March 1,2015.Published May 2015.Originallyapproved in 1997.Last previous edition approved in 2008 as F1784 97(2008).DOI:10.1520/F1784-97R15.2Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.3Official Methods ofAnalysis of theAssociation of OfficialAnalytical Chemists.Available from the Association of Official Analytical Chemists,1111 N.19th St.,Arlington,VA 22209.4Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 qualities,characteristics,or properties of a material,product,system,or service that produces a test result.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold water bath,na container filled with 60 to 80F(15.6 to 26.7C)water,that is used to cool the cooked pasta tostop the cooking process.The water bath needs enough watercapacity to be able to completely cover the cooked pasta whena pasta basket is submerged into the cold water bath.3.2.2 energy input rate,npeak rate at which a pasta cooker