Standard Active Last Updated: Aug 18, 2020 Track Document
ASTM F1784-97(2020)

Standard Test Method for Performance of a Pasta Cooker

Standard Test Method for Performance of a Pasta Cooker F1784-97R20 ASTM|F1784-97R20|en-US Standard Test Method for Performance of a Pasta Cooker Standard new BOS Vol. 15.12 Committee F26
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Significance and Use

5.1 The energy input rate test is used to confirm that the pasta cooker under test is operating in accordance with its nameplate rating.

5.2 Water-boil efficiency is a quick indicator of pasta cooker energy efficiency performance under boiling conditions. This information enables the food service operator to consider energy efficiency performance when selecting a pasta cooker.

5.3 The pasta cooker temperature calibration is used to ensure that the pasta cooker being tested is operating at the specified temperature. Temperature calibration also can be used to evaluate and calibrate the thermostat control dial(s).

5.4 Preheat energy and time can be useful to food service operators to manage energy demands and to estimate the amount of time required for preheating a pasta cooker.

5.5 Idle/simmer energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.

5.6 Production capacity is used by food service operators to choose a pasta cooker that matches their particular food output requirements.


1.1 This test method covers the energy consumption and cooking performance of floor-model and countertop pasta cookers. The food service operator can use this evaluation to select a pasta cooker and understand its energy consumption and production capacity.

1.2 This test method is applicable to floor and countertop model gas and electric units with 1000 to 4000-in.3 cooking capacity. Cooking capacity is a measurement of available cooking volume. The depth of the cooking capacity is measured from the heating elements or heat transfer surface, or both, to the water fill line. The width is measured from the inside edge of the cooking vat across to the other inside edge of the cooking vat. The length is measured from the front inside edge of the cooking vat to the rear inside edge of the cooking vat.

1.3 The pasta cooker can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (11.2),

1.3.2 Water-boil efficiency (11.3),

1.3.3 Preheat energy consumption, time, and rate (11.4),

1.3.4 Idle/simmer (11.5),

1.3.5 Pilot energy rate (11.6), and

1.3.6 Pasta cooking preparation (11.7).

1.4 This test method is not intended to answer all performance criteria in the evaluation and selection of a pasta cooker.

1.5 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.

1.6 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.

1.7 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.

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Book of Standards Volume: 15.12
Developed by Subcommittee: F26.06
Pages: 9
DOI: 10.1520/F1784-97R20
ICS Code: 97.040.20