ASTM_F_2237_-_03_2015.pdf

Designation:F223703(Reapproved 2015)An American National StandardStandard Test Method forPerformance of Upright Overfired Broilers1This standard is issued under the fixed designation F2237;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 overfired broilers.The food serviceoperator can use this evaluation to select an overfired broilerand understand its performance and energy consumption.1.2 This test method is applicable to gas and electric uprightoverfired broilers having input rates greater than 60,000 Btu/h(gas overfired broilers)or 10kW(electric overfired broilers).1.3 The overfired broiler can be evaluated with respect tothe following(where applicable):1.3.1 Energy input rate(see 10.2),1.3.2 Temperature uniformity of the broiler cavity(see10.3),1.3.3 Preheat energy consumption and time(see 10.4),1.3.4 Pilot energy rate(if applicable)(see 10.5),1.3.5 Idle energy rate(see 10.6),and1.3.6 Cooking energy efficiency and production capacity(see 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 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:2A36/A36M Specification for Carbon Structural SteelD3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous Fuels2.2 AOAC Document:AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Products32.3 ASHRAE Standard:ASHRAE Handbook of Fundamentals“Thermal and Re-lated Properties of Food and Food Materials,”Chapter 30,Table 1,198942.4 ANSI Standard:ANSI Z83.11 Gas Food Service Equipment53.Terminology3.1 Definitions:3.1.1 broiler cavity,nthat portion of the overfired broilerin which food products are heated or cooked.3.1.2 cooking energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the overfired broiler during the cookingevent.3.1.3 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the cooking energy efficiencytests.3.1.4 grate,broiler grate,nthe platform on which food isplaced while cooking in an overfired broiler.3.1.5 idle energy rate,nthe overfired broilers rate ofenergy consumption(kW or Btu/h),when empty,required tomaintain the broilers operating temperature while not cooking.3.1.6 overfired broiler,nan appliance with a high tempera-ture radiant heat source above a heavy duty,sliding grate forcooking food,characterized by an open front cooking cavityand having an input rate greater than 60 000 Btu/h or 10kW.NOTE1The upright overfired broiler is distinguished from thesalamander and the cheese melter by its heavy duty,stand-alone construc-tion and high energy input rate(see Fig.1).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 1,2015.Published May 2015.Originallyapproved in 2003.Last previous edition approved in 2008 as F2237 03(2008).DOI:10.1520/F2237-03R15.2For 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 Association of Official Analytical Chemists,1111 N.19thStreet,Arlington,VA 22209.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.5Available 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 3.1.7 pilot energy rate,nrate of energy consumption(Btu/h)by an overfired broilers continuous pilot(if appli-cable).3.1.8 preheat energy,namount of energy consumed(Btuor kWh),by the overfired broiler while preheating its cavityfrom ambient temperature to the calibrated control set point.3.1.9 preheat time,ntime(min.)required for the overfiredbroiler cavity to preheat from ambient temperature to thecalibrated control set point.3.1.10 production capacity,nmaximum rate(lb/h)atwhich an overfire