Significance and Use
The energy input rate test is used to confirm that the pasta cooker under test is operating in accordance with its nameplate rating.
Water-boil efficiency is a quick indicator of pasta cooker energy efficiency performance under boiling conditions. This information enables the food service operator to consider energy efficiency performance when selecting a pasta cooker.
The pasta cooker temperature calibration is used to ensure that the pasta cooker being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).
Preheat energy and time can be useful to food service operators to manage energy demands and to estimate the amount of time required for preheating a pasta cooker.
Idle/simmer energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
Production capacity is used by food service operators to choose a pasta cooker that matches their particular food output requirements.
1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.
1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.
1.3 The pasta cooker can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (11.2),
1.3.2 Water-boil efficiency (11.3),
1.3.3 Preheat energy consumption, time, and rate (11.4),
1.3.4 Idle/simmer (11.5),
1.3.5 Pilot energy rate (11.6), and
1.3.6 Pasta cooking preparation (11.7).
1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.
1.5 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.
1.6 This test method 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.
ASHRAEGuideline2&mda (RA90), Engineering Analysis of Experimental Data, American Society of Heating, Refrigeration, and Air Conditioning Engineers, Inc.
AOAC983.23 Fat in Foods: Chloroform-Methanol Extraction Method
ANSIZ83.11 American National Standard for Gas Food Service Equipment
Cold-water bath; Cooking/food service equipment; Cooking/food service equipment performance; Energy efficiency; Pasta cooker; Production capacity; Throughput; Working qualities/characteristics;
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
ASTM International is a member of CrossRef.
Citing ASTM Standards
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