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    ASTM F1991 - 99(2016)

    Standard Test Method for Performance of Chinese (Wok) Ranges

    Active Standard ASTM F1991 | Developed by Subcommittee: F26.06

    Book of Standards Volume: 15.12

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    Significance and Use

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

    5.2 The pilot light, where applicable, energy rate can be used by the food service operator to estimate energy consumption during noncooking periods.

    5.3 Heatup energy efficiency is a precise indicator of Chinese range energy performance under full-load conditions. This information enables the food service operator to consider energy performance when selecting a Chinese range.

    5.4 Production capacity is used by food service operators to choose a Chinese range that matches their food output requirements.

    1. Scope

    1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance.

    1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.

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

    1.3.1 Energy input rate (10.2),

    1.3.2 Pilot energy rate, if applicable (10.3), and

    1.3.3 Heatup energy efficiency and production capacity (10.5).

    1.4 The values stated in inch-pound units are to be regarded as 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

    ANSI Standard

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

    ASHRAE Standard

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

    ICS Code

    ICS Number Code 97.040.60 (Cookware, cutlery and flatware)

    UNSPSC Code

    UNSPSC Code

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

    DOI: 10.1520/F1991-99R16

    Citation Format

    ASTM F1991-99(2016), Standard Test Method for Performance of Chinese (Wok) Ranges, ASTM International, West Conshohocken, PA, 2016, www.astm.org

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