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Significance and Use
5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.
5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker.
5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective.
1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption.
1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):
1.2.1 Maximum energy input rate (see 10.2).
1.2.2 Preheat energy consumption and duration (see 10.3).
1.2.3 Idle energy rate (see 10.5).
1.2.4 Pilot energy rate (see 10.6).
1.2.5 Frozen green pea cooking energy efficiency (see 10.8).
1.2.6 Frozen green pea production capacity (see 10.8).
1.2.7 Whole potato cooking energy efficiency (see 10.9).
1.2.8 Whole potato production capacity (see 10.9).
1.2.11 Cooking uniformity (see 10.11).
1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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 (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F1217 Specification for Cooker, Steam
ASHRAE DocumentsASHRAE Handbook of Fundamentals, Thermodynamic Properties of Water at Saturation, Chapter 6, Table 2, 1989.
Other DocumentDevelopment and Application of a Uniform Testing Procedure for Steam Cookers
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101904(Food service stemware)
ASTM F1484-12, Standard Test Methods for Performance of Steam Cookers, ASTM International, West Conshohocken, PA, 2012, www.astm.orgBack to Top