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Significance and Use
5.1 The energy input rate test is used to confirm that the overfired broiler is operating properly prior to further testing.
5.2 Temperature uniformity of the broiler cavity may be used by food service operators to select an overfired 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 overfired broiler 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 overfired broiler energy performance while cooking a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of an overfired broiler.
5.6 Production capacity can help an end user to better understand the production capabilities of an overfired broiler as it is used to cook a typical food product, helping with specification of the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.
1.1 This test method evaluates the energy consumption and cooking performance of overfired broilers. The food service operator can use this evaluation to select an overfired broiler and understand its performance and energy consumption.
1.2 This test method is applicable to gas and electric upright overfired broilers having input rates greater than 60,000 Btu/h (gas overfired broilers) or 10kW (electric overfired broilers).
1.3 The overfired broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see ),
1.3.2 Temperature uniformity of the broiler cavity (see ),
1.3.3 Preheat energy consumption and time (see ),
1.3.4 Pilot energy rate (if applicable) (see ),
1.3.5 Idle 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 test method may involve hazardous materials, operations, and equipment. 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.
AOAC DocumentAOAC Official Action 950.46 Air Drying to Determine Moisture Content of Meat and Meat Products Available from Association of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.
ASHRAE StandardASHRAE Handbook of Fundamentals Thermal and Related Properties of Food and Food Materials, Chapter 30, Table 1, 1989 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 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
ANSI StandardANSI Z83.11 Gas Food Service Equipment Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.
ICS Number Code 97.040.20 (Cooking ranges, working tables, ovens and similar appliances)
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ASTM F2237-03(2015), Standard Test Method for Performance of Upright Overfired Broilers, ASTM International, West Conshohocken, PA, 2015, www.astm.orgBack to Top