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Significance and Use
5.1 The energy input rate test is used to confirm that the underfired broiler is operating properly prior to further testing.
5.2 Temperature distribution of the broiling area may be used by food service operators to select an underfired broiler with the desired temperature gradients.
5.3 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the underfired broiler can be ready for operation.
5.4 Cooking energy efficiency is a precise indicator of underfired broiler energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting an underfired broiler.
5.5 Production capacity allows the food service operator to select an underfired broiler that meets their food output requirements.
1.1 This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2 This test method is applicable to gas and electric underfired broilers.
1.3 The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see ),
1.3.2 Temperature distribution across the broiling area (see ),
1.3.3 Preheat energy and time (see ),
1.3.4 Pilot energy rate, if applicable (see ),
1.3.5 Cooking energy rate (see ), and
1.3.6 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.
A36/A36M Specification for Carbon Structural Steel
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
ANSI StandardANSI Z83.11 American National Standard for Gas Food Service Equipment
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
UNSPSC Code 48101503(Commercial use broilers)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM F1695-20, Standard Test Method for Performance of Underfired Broilers, ASTM International, West Conshohocken, PA, 2020, www.astm.orgBack to Top