ASTM F1275 - 14

    Standard Test Method for Performance of Griddles

    Active Standard ASTM F1275 | Developed by Subcommittee: F26.06

    Book of Standards Volume: 15.12

      Format Pages Price  
    PDF 17 $56.00   ADD TO CART
    Hardcopy (shipping and handling) 17 $56.00   ADD TO CART
    Standard + Redline PDF Bundle 34 $67.00   ADD TO CART

    Significance and Use

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

    5.2 The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniform temperature distribution.

    5.3 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.

    5.4 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.

    5.5 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.

    5.6 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 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

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

    F1919 Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas and Electric Fired

    ANSI Standard

    ANSI Z83.11 American National Standard for Gas Food Service Equipment

    ASHRAE Document

    ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data

    ICS Code

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

    UNSPSC Code

    UNSPSC Code 48101511(Commercial use griddles)

    Referencing This Standard
    Link Here
    Link to Active (This link will always route to the current Active version of the standard.)

    DOI: 10.1520/F1275-14

    Citation Format

    ASTM F1275-14, Standard Test Method for Performance of Griddles, ASTM International, West Conshohocken, PA, 2014,

    Back to Top