ASTM F1275

The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.

The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniformly cooked product.

Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle can be ready for operation.

Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.

Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.

Production capacity is used by food service operators to choose a griddle that matches their food output requirements.

1. Scope

1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.

1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.

1.3 The griddle can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (10.2,

1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (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 (10.6),

1.3.6 Cooking energy rate and efficiency (10.7), and

1.3.7 Production capacity and cooking surface temperature recovery time (10.7).

1.4 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.

1.5 <This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

2. Referenced Documents

D3588 Practice for Calculating Heat Value, Compressibility, and Relative Density of Gaseous Fuels
ANSI Z83.11 American National Standard for Gas Food Service Equipment
AOAC Official Action 950.46B Air Drying to Determine Moisture Content of Meat and Meat Products
AOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data

Index Terms

efficiency; energy; griddle; performance; production capacity; throughput; ICS Number Code 71.040.20

Citing ASTM Standards

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