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Significance and Use
5.1 The energy input rate test is used to confirm that the conveyor broiler is operating properly prior to further testing.
5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the conveyor broiler can be ready for operation.
5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.
5.4 Temperature uniformity of the broiler cavity may be used by food service operators to understand the heat distribution throughout the broiler cavity and select a conveyor broiler that matches their required temperature characteristics.
5.5 Cooking energy efficiency is a precise indicator of conveyor 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 a conveyor broiler.
5.6 Cooking uniformity of the broiler may be used by food service operates to select a conveyor broiler that provides a uniformly cooked product.
5.7 Production capacity information can help an end user to better understand the production capabilities of a conveyor broiler as it is used to cook a typical food product and this could help in specifying 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 conveyor broilers. The food service operator can use this evaluation to select a conveyor broiler and understand its energy consumption.
1.2 This test method is applicable to gas, electric, and hybrid gas/electric conveyorized broilers. This test method covers both units with continuously operating conveyors and batch-style units with intermittently operating conveyors.
1.3 The conveyor broiler can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (see ),
1.3.2 Preheat energy consumption and time (see ),
1.3.3 Idle energy rate and temperature uniformity (see ),
1.3.4 Pilot energy rate (if applicable) (see ), and
1.3.5 Cooking energy efficiency, cooking uniformity and production capacity (see and ).
1.4 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this 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.
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 F2239-10(2016), Standard Test Method for Performance of Conveyor Broilers, ASTM International, West Conshohocken, PA, 2016, www.astm.orgBack to Top