| ||Format||Pages||Price|| |
|9||$50.00||  ADD TO CART|
|Hardcopy (shipping and handling)||9||$50.00||  ADD TO CART|
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 1: The 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.
1.1 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 ), and
1.3.2 Pilot energy consumption (see ).
1.3.3 Heat-up temperature response and temperature uniformity at minimum and maximum control settings (see ), and
1.3.4 Cooking energy efficiency and production capacity (see ).
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASHRAE StandardASHRAE Guideline 2-1986 (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.
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101500(Cooking and warming equipment)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F1521-12(2018), Standard Test Methods for Performance of Range Tops, ASTM International, West Conshohocken, PA, 2018, www.astm.orgBack to Top