Standard Active Last Updated: Aug 21, 2020
ASTM F2237-03(2020)

Standard Test Method for Performance of Upright Overfired Broilers

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 10.2),

1.3.2 Temperature uniformity of the broiler cavity (see 10.3),

1.3.3 Preheat energy consumption and time (see 10.4),

1.3.4 Pilot energy rate (if applicable) (see 10.5),

1.3.5 Idle energy rate (see 10.6), and

1.3.6 Cooking energy efficiency and production capacity (see 10.7).

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, 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.

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Book of Standards Volume: 15.12
Developed by Subcommittee: F26.06
Pages: 12
DOI: 10.1520/F2237-03R20
ICS Code: 97.040.20