ASTM_F_2380_-_04_2010.pdf

Designation:F238004(Reapproved 2010)An American National StandardStandard Test Method forPerformance of Conveyor Toasters1This standard is issued under the fixed designation F2380;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 andcooking performance of conveyor toasters.The food serviceoperator can use this evaluation to select a conveyor toaster andunderstand its energy consumption.1.2 This test method is applicable to gas and electricconveyor toasters.1.3 The conveyor toaster can be evaluated with respect tothe following(where applicable):1.3.1 Energy input rate and preheat temperature profile(10.2),1.3.2 Preheat energy consumption and time(10.3),1.3.3 Idle energy rate(10.4),1.3.4 Pilot energy rate(if applicable,10.5),1.3.5 Cooking energy rate(10.8),and1.3.6 Production capacity(10.8).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units given in parentheses are for informa-tion only.1.5 This test method may involve hazardous materials,operations,and equipment.This standard does not purport toaddress all of the safety concerns,if any,associated with itsuse.It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability 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 ASHRAE Document:ASHRAE Guideline 2(RA90)Engineering Analysis of Ex-perimental Data32.3 UL Document:UL 1026 Electric Household Cooking and Food ServiceAppliances43.Terminology3.1 Definitions:3.1.1 conveyor toaster,nan appliance for caramelizingbread products that carries the bread product on a belt or chaininto and through a heated chamber.The chamber may beheated by gas or electric forced convection,radiants,or quartztubes.Top and bottom heat may be independently controlled.3.1.2 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the production capacity tests.3.1.3 energy input rate,npeak rate at which a conveyortoaster consumes energy(Btu/h or kW).3.1.4 idle energy rate,nthe conveyor toasters rate ofenergy consumption(kW or Btu/h),when empty,required tomaintain its cavity temperature at the predetermined tempera-ture set point.3.1.5 toaster cavity,nthat portion of the conveyor toasterin which bread products are heated or toasted.3.1.6 pilot energy rate,nrate of energy consumption(Btu/h)by a conveyor toasters continuous pilot(if applicable).3.1.7 preheat energy,namount of energy consumed(Btuor kWh),by the conveyor toaster while preheating its cavityfrom ambient temperature to the determined steady statetemperature.3.1.8 preheat time,ntime(min)required for the conveyortoaster cavity to preheat from ambient temperature to thespecified set point.3.1.9 production capacity,nmaximum rate(slices/h)atwhich a conveyor toaster can bring the specified bread productto a specified“toasted”condition.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 March 1,2010.Published May 2010.Originallyapproved in 2004.Last previous edition approved in 2004 as F2380 04.DOI:10.1520/F2380-04R10.2For 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 Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329,http:/www.ashrae.org.4Available from Underwriters Laboratories(UL),333 Pfingsten Rd.,Northbrook,IL 60062-2096,http:/.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.10 production rate,nrate(slices/h)at which a con-veyor toaster brings the specified food product to a specified“toasted”condition.This does not necessarily refer to maxi-mum rate.Production rate varies with the amount of food beingtoasted.3.1.11 uncertainty,nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4.Summary of Test Method4.1 Energy input rate is determined to confirm that theconveyor toaster is operating within 5%of the nameplateenergy input rate.For gas conveyor toaster,the pilot energyrate and the fan and control energy rates are also determined.4.2 Preheat energy and time are determined.4.3 Idle energy rate is determined.4.4 Production rate is determined using sliced bread as afood pro