ASTM F1521 - 12

    Standard Test Methods for Performance of Range Tops

    Active Standard ASTM F1521 | Developed by Subcommittee: F26.06

    Book of Standards Volume: 15.12


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    Significance and Use

    5.1 The energy input rate test is used to confirm that the range under test is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply or gas service pressure.

    5.2 The heat transfer characteristics of a cooking unit can be simulated by measuring the temperature uniformity of a steel plate.

    5.3 Idle energy rate and pilot energy consumption can be used by food service operators to estimate energy consumption during non-cooking periods.

    5.4 The cooking energy efficiency is a direct measurement of range efficiency at the full-energy input rate. This data can be used by food service operators in the selection of ranges, as well as for the management of a restaurant's energy demands.

    Note 1The PG&E Food Service Technology Center has determined that the cooking energy efficiency does not significantly change for different input rates. If precise efficiency calculations are desired at lower input rates, the full-input rate test procedure is valid for all input rates (that is, less than full-input).

    5.5 Production rate and production capacity can be used to estimate the amount of time required for food preparation and as a measure of range capacity. This helps the food service operator match a range to particular food output requirements.

    1. Scope

    1.1 These test methods cover the energy consumption and cooking performance of range tops. The food service operator can use this evaluation to select a range top and understand its energy consumption.

    1.2 These test methods are applicable to gas and electric range tops including both discreet burners and elements and hot tops.

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

    1.3.1 Energy input rate (see 10.2), and

    1.3.2 Pilot energy consumption (see 10.3).

    1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see 10.4), and

    1.3.4 Cooking energy efficiency and production capacity (see 10.5).

    1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

    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 (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

    ASTM Standards

    A36/A36M Specification for Carbon Structural Steel

    D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels

    ASHRAE Standard

    ASHRAEGuideline2-198 (RA90) Thermal and Related Properties of Food and Food Materials See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, available from American Society of Heating, Refrigeration, and Air-Conditioning Engineers, 1791 Tullie Circle NE, Atlanta, GA 30329.


    ICS Code

    ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

    UNSPSC Code

    UNSPSC Code


    DOI: 10.1520/F1521-12

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