ASTM_F_1991_-_99_2010.pdf

Designation:F199199(Reapproved 2010)An American National StandardStandard Test Method forPerformance of Chinese(Wok)Ranges1This standard is issued under the fixed designation F1991;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 evaluates the energy consumption andperformance of Chinese ranges.The food service operator canuse this evaluation to select a Chinese range and understand itsenergy performance.1.2 This test method is applicable to nonthermostatically-controlled,gas and electric Chinese ranges,including bothdiscreet burners,elements,and induction units.1.3 The Chinese range can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate(10.2),1.3.2 Pilot energy rate,if applicable(10.3),and1.3.3 Heatup energy efficiency and production capacity(10.5).1.4 The values stated in inch-pound units are to be regardedas 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 Fuels2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Standard:4ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions:3.1.1 Chinese range,nan appliance that cooks food by adirect or indirect heat transfer,which is powered by a singleheat source comprised of either a gas burner or an electricalelement or induction technology that is independently con-trolled.Used in conjunction with woks.3.1.2 energy input rate,npeak rate at which Chinese rangeconsumes energy(Btu/h or kW).3.1.3 heatup energy,nenergy consumed by the Chineseranges as it is used to raise the temperature of water in a wokfrom 70 6 2F to 200 6 2F under full input rate.3.1.4 heatup energy effciency,nquantity of energy im-parted to the water,expressed as a percentage of energyconsumed by the Chinese range during the heatup event.3.1.5 heatup energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the heatup energy efficiencytests.3.1.6 heatup time,ntime required to raise the temperatureof the water from 70 6 2F to 200 6 2F during a heatupenergy efficiency test.3.1.7 pilot energy rate,naverage rate of energy consump-tion(Btu/h)by a Chinese ranges continuous pilot,if appli-cable.3.1.8 production capacity,nmaximum rate(lb/h)at whichthe Chinese range heats water in accordance with the heatupenergy-efficiency test.3.1.9 testing capacity,nthe capacity(gal)at which thewok is operated during the heatup test,which is at the waterlevel mark.3.1.10 uncertainty,nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.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 Sept.1,2010.Published December 2010.Originallyapproved in 1999.Last previous edition approved in 2005 as F1991 99(Reap-proved 2005).DOI:10.1520/F1991-99R10.2For 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 3.1.11 water level mark,na level of water,which is even(horizontal)with the top portion of the well or chamber,thatcradles the wok.This will be used to determine the testingcapacity.3.1.12 well/chamber,nthe ring which supports the wokover the heat source.3.1.13 wok,na bowl shaped vessel used to contain thewater that is being heated by the Chinese range.4.Summary of Test Method4.1 The Chinese range is connected to the appropriatemetered energy source,and energy input rate is determined foreach type of cooking well on the Chinese range and for theentire Chinese range(all cooking wells operating at the sametime)to confirm that the appliance is operating within 5%ofthe nameplate energy input rate.The pilot energy consumptionalso is determined when applicable to the Chinese range beingtested.4.2 Energy consumption and time ar