1、Designation: F2875 10 (Reapproved 2015) An American National StandardStandard Guide forLaboratory Requirements Necessary to Test CommercialCooking and Warming Appliances to ASTM Test Methods1This standard is issued under the fixed designation F2875; the number immediately following the designation i
2、ndicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 The scope of this guide includes the la
3、boratory andorganizational requirements to test commercial cooking andwarming appliances (for example, griddles, fryers, ovens,steam cookers, and hot food holding cabinets) for preheatenergy consumption and time, idle energy rate, cooking-energyefficiency, and production capacity, in accordance with
4、 theappropriate ASTM test methods under the jurisdiction ofCommittee F26, including the following:Test Method F1275Test Method F1361Test Methods F1484Test Method F1496Test Methods F1521Test Method F1605Test Method F1639Test Method F1695Test Method F1784Test Method F1785Test Method F1786Test Method F
5、1787Test Method F1817Test Method F1964Test Method F1965Test Method F1991Test Method F2093Test Method F2140Test Method F2142Test Method F2144Test Method F2237Test Method F2238Test Method F2239Test Method F2380Test Method F24731.2 The values stated in inch-pound units are to be regardedas standard. Th
6、e values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.3 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard t
7、o establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2F1275 Test Method for Performance of GriddlesF1361 Test Method for Performance of Open Deep FatFryersF1484 Test Methods for Performa
8、nce of Steam CookersF1496 Test Method for Performance of Convection OvensF1521 Test Methods for Performance of Range TopsF1605 Test Method for Performance of Double-SidedGriddlesF1639 Test Method for Performance of Combination Ovens(Withdrawn 2012)3F1695 Test Method for Performance of Underfired Bro
9、ilersF1784 Test Method for Performance of a Pasta CookerF1785 Test Method for Performance of Steam KettlesF1786 Test Method for Performance of Braising PansF1787 Test Method for Performance of Rotisserie OvensF1817 Test Method for Performance of Conveyor OvensF1964 Test Method for Performance of Pre
10、ssure FryersF1965 Test Method for Performance of Deck OvensF1991 Test Method for Performance of Chinese (Wok)RangesF2093 Test Method for Performance of Rack OvensF2140 Test Method for Performance of Hot Food HoldingCabinetsF2142 Test Method for Performance of Drawer WarmersF2144 Test Method for Perf
11、ormance of Large Open VatFryersF2237 Test Method for Performance of Upright OverfiredBroilersF2238 Test Method for Performance of Rapid Cook OvensF2239 Test Method for Performance of Conveyor BroilersF2380 Test Method for Performance of Conveyor Toasters1This guide is under the jurisdiction of ASTM
12、Committee F26 on Food ServiceEquipment and is the direct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current edition approved March 1, 2015. Published May 2015. Originallyapproved in 2010. Last previous edition approved in 2010 as F2875 10. DOI:10.1520/F2875-10R15.2For r
13、eferenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3The last approved version of this historical standard is reference
14、d onwww.astm.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States1F2473 Test Method for Performance of Water-Bath Rether-malizers3. Terminology3.1 Definitions:3.1.1 cooking-energy effciency, nquantity of energy im-parted to the specifi
15、ed food product, expressed as a percentageof energy consumed by the appliance during the cooking event.3.1.2 cooking energy rate, naverage rate of energy con-sumption during the cooking-energy efficiency tests, Btu/h(kJ/h) or kW.3.1.3 energy input rate, npeak rate at which an applianceconsumes energ
16、y, Btu/h (kJ/h) or kW.3.1.4 idle energy rate, nan appliances rate of energyconsumption while maintaining a ready-to-cook or hold state ata specified thermostat set point, Btu/h (kJ/h) or kW, .3.1.5 pilot energy rate, nrate of energy consumption by anappliances continuous pilot (if applicable), Btu/h
17、 (kJ/h).3.1.6 preheat energy, namount of energy consumed by theappliance while warming the cooking or holding area fromambient temperature to the specified thermostat set point, Btu(kJ) or kWh.3.1.7 preheat time, ntime required for the appliance towarm the cooking or holding area from ambient temper
18、ature tothe specified thermostat set point, min.3.1.8 production capacity, nmaximum rate at which anappliance can bring the specified food product to a specified”cooked“ condition, lb/h (kg/h).3.1.9 production rate, nrate at which an appliance bringsthe specified food product to a specified “cooked”
19、 condition,lb/h (kg/h).NOTE 1 Does not necessarily refer to maximum rate.NOTE 2Production rate varies with the amount of food being cooked.3.1.10 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Gu
20、ide4.1 Guide to outline requirements for laboratories to test toASTM performance specifications for commercial cookingappliances that include the necessary organizational structure,facility, equipment, instrumentation, procedures, reporting andproficiency testing.5. Significance and Use5.1 This guid
21、e provides criteria for evaluating the capabilityof a laboratory to properly perform commercial cookingappliance energy consumption and cooking-energy efficiencyevaluations, and to establish essential characteristics pertainingto the organization, personnel, facilities, and quality systems ofthe lab
22、oratory.6. Organization of the Laboratory6.1 The following information concerning the organizationof the laboratory shall be provided by documentation:6.1.1 A description of the organization including:6.1.1.1 The complete legal name and address of the mainoffice,6.1.1.2 The names and positions of th
23、e principal officers anddirectors,6.1.1.3 The laboratorys ownership, managerial structure,and principal members,6.1.1.4 The functional description of the laboratorys orga-nizational structure, operational departments, and support de-partments and services. This may be demonstrated in the formof char
24、ts that depict all the divisions, departments, sections,and units and their relationships,6.1.1.5 All relevant organizational affiliates of the labora-tory and the principal officers of affiliates and directors of theaffiliates, where applicable,6.1.1.6 External organizations and organizationalcompo
25、nents, and their functions, that are utilized for significanttechnical support services, and6.1.1.7 A brief history of the laboratory including its rela-tionship with its organizational component affiliations andother supporting information.6.1.2 A general description of the type of users of thelabo
26、ratorys services.6.1.3 A listing of the relevant technical services offered.6.2 Independence:6.2.1 If the testing laboratory is part of an organizationperforming activities other than testing or calibration, or both,the laboratory shall define the responsibilities of key personnelin the organization
27、 that have an involvement or influence onthe testing, equipment purchase, test data, reports, and calibra-tion activities, or combination thereof, of the laboratory inorder to identify potential conflicts of interest.6.2.2 When a laboratory is part of a larger organization, theorganizational arrange
28、ments shall be such that departmentshaving conflicting interests, such as design engineering,production, commercial marketing, or finance do not adverselyinfluence the laboratorys compliance with the requirements ofthis guide.6.2.3 If the laboratory wishes to be recognized as a third-party laborator
29、y, it shall demonstrate that it is impartial and thatit and its personnel are free from any undue commercial andfinancial pressures and job performance evaluations that mightinfluence their technical judgment. The third-party testing orcalibration laboratory shall not engage in any activities thatma
30、y endanger trust in its independence of judgment andintegrity in relation to its testing or calibration activities.7. Responsibilities and Duties7.1 An appliance testing laboratorys capabilities shallinclude, but not be limited to, the following (where applicable):preheat energy consumption and time
31、, idle energy rate,cooking-energy efficiency, and production capacity, as definedin the appropriate ASTM test methods.7.2 It is the responsibility of the laboratory to ensure thefollowing:7.2.1 It performs only examinations for which it is ad-equately equipped and staffed,7.2.2 Its employees perform
32、 only examinations for whichthey are adequately qualified,F2875 10 (2015)27.2.3 Its equipment is calibrated and its personnel arequalified, and7.2.4 All equipment, equipment calibrations, and personnelqualifications are properly maintained in accordance with thisguide.7.3 The following duties are th
33、ose usually performed by thelaboratory:7.3.1 Performance of all testing in accordance with thespecified ASTM test methods, and7.3.2 Preparation of formal reports of all the results of thetesting defined in 7.3.1. The laboratory shall be prepared tosubstantiate examination results when required.7.4 T
34、he laboratory shall maintain a records retention policythat is compatible with its mission.8. Personnel8.1 The laboratory shall document and maintain a record ofthe following:8.1.1 Written outline or chart defining operational personnelpositions and their lines of responsibility and authority,8.1.2
35、Job description for each professional, scientific,supervisory, and technical position category, documenting therequired education, training, or experience, or a combinationthereof.8.1.3 Records or resumes that document the qualifications,work experience, and training history of each person in aposit
36、ion described in 8.1.2.8.1.4 The laboratory shall make available a description of itsmeans of ensuring the continued competence of its personnel toperform commercial cooking appliance testing, including themaintenance of written records to document the results.9. Personnel Qualification9.1 Commercia
37、l cooking appliance testing personnel, in-cluding contracted personnel, shall be qualified with a mini-mum of two years post-secondary education or equivalentwork experience, be proficient in data acquisition and record-ing of energy measurement, water measurement, and tempera-ture systems, and be a
38、ble to operate data acquisition hardwareand related software.9.2 LEVEL IQualified to perform specific calibrations,specific examinations and specific evaluations (with specificwritten instructions).9.3 LEVEL IIQualified to set-up and calibrate equipmentand to interpret and evaluate results with resp
39、ect to codes,standards, and specifications. Shall be able to prepare writteninstructions and be qualified to provide on-the-job training,guidance to trainees, and to report examination results.9.4 LEVEL IIICapable and responsible for establishingtechniques, interpreting codes, and designating the te
40、st methodand technique to be used. Capable of training Level I and IIpersonnel. Shall have a practical background in the technologyand be familiar with other commonly used methods.10. Procedures Manual10.1 The laboratory shall prepare a written or electronicprocedures manual for the type of work for
41、 which the labora-tory is contracted.Additional requirements or clarifications arecontained in 10.2 through 10.6. The Procedures Manual shallbe of sufficient detail to provide complete guidance on its useto the laboratory personnel.NOTE 3The procedures manual may include multiple volumes foreach typ
42、e of work conducted by the testing laboratory.10.1.1 The laboratory management shall designate a personor persons within the laboratory who shall have responsibilityfor maintaining the laboratorys quality system. This person orpersons shall have direct access to top management. Thisperson or persons
43、 shall ensure that an internal audit isconducted at least once every year to verify that the qualitysystem is functioning properly as documented in the Proce-dures Manual.10.1.2 The laboratory shall maintain a record of changes tothe Procedures Manual.10.2 Operational ProceduresThis section shall co
44、ntainthe information necessary to control the various activitiesnecessary for testing appliances. Items covered shall includereceiving and preparing samples, identification and marking,test procedures and specifications to be used, reports, andreturn of samples.10.3 Personnel QualificationThis secti
45、on shall contain therequirements and procedures for training, as outlined in Sec-tion 9.1.10.4 Equipment Maintenance and CalibrationAll testequipment shall be calibrated and traceable to the NationalInstitute of Standards and Technology (NIST) or equivalent.This section shall contain all of the foll
46、owing:10.4.1 Inventory ListingAll available equipment shall belisted with the following information noted:10.4.1.1 Name of the manufacturer,10.4.1.2 Equipment model and serial number,10.4.1.3 Characteristics subject to calibration,10.4.1.4 Range of operation and range of calibration,10.4.1.5 Referen
47、ce to recognized standardization proce-dures acceptable to the authority, if applicable,10.4.1.6 Frequency of calibration,10.4.1.7 Allowable tolerances or maximum sensitivity, and10.4.1.8 Source of verification,10.4.2 CalibrationEach instrument, when calibration isrequired, shall have either a calib
48、ration sticker affixed or recordof certification on file, containing the following:10.4.2.1 Instrument calibrated,10.4.2.2 Serial number,10.4.2.3 Calibration date,10.4.2.4 Calibration next due date, and10.4.2.5 Name of individual who performed last calibration.If calibration is not required, a stick
49、er stating “no calibration isnecessary” shall be affixed, or a record shall be on file to thiseffect.10.4.2.6 Equipment that has been subjected to overloadingor mishandling, gives suspect results, or has been shown to bedefective or outside specified limits, shall be taken out ofservice. It shall be isolated to prevent its use or clearly labeledor marked as being out of service until it has been repaired andshown by calibration or testing to perform correctly. TheF2875 10 (2015)3laboratory shall examine the effect of the defect or departurefrom specif
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