1、Designation: F1484 05 F1484 12 An American National StandardStandard Test Methods forPerformance of Steam Cookers1This standard is issued under the fixed designation F1484; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year o
2、f 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 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operat
3、orcan use this evaluation to select a steam cooker and understand its energy consumption.1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless andpressurelessvacuum steam cookers (Specification F1217 Grades A, B, C and C);D); convection and n
4、on-convection steam cookers;steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an externalpotable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (whereapplicable):1.2
5、.1 Maximum energy input rate (see 10.2).1.2.2 Preheat energy consumption and duration (see 10.3).1.2.3 Idle energy rate (see 10.410.5).1.2.4 Pilot energy rate (see 10.510.6).1.2.5 Frozen green pea load cooking energy efficiency (see 10.710.8).1.2.6 Frozen green pea load production capacity (see 10.7
6、10.8).1.2.7 Whole potato load cooking energy efficiency (see 10.9).1.2.8 Whole potato load production capacity (see 10.9).1.2.9 Water consumption (see 10.7, 10.9, and 10.910.10).1.2.10 Condensate temperature (see 10.710.8 and 10.9).1.2.11 Cooking uniformity (see 10.1010.11).1.3 The values stated in
7、inch-pound units are to be regarded as standard. The SI units given in parentheses are for informationonly.1.4 This standard may involve hazardous materials, operations, and equipment. It does not address all of the safety concerns,if any, associated with its use. It is the responsibility of the use
8、r of this standard to establish appropriate safety and health practicesand determine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous FuelsF1217 Speci
9、fication for Cooker, Steam2.2 ASHRAE Documents:3ASHRAE Handbook of Fundamentals, Thermal and Related Properties of Food and Food Materials, Chapter 30, Table 1, 1989.ASHRAE Handbook of Fundamentals, Thermodynamic Properties of Water at Saturation, Chapter 6, Table 2, 1989.2.3 Other Document:4Develop
10、ment and Application of a Uniform Testing Procedure for Steam Cookers1 These test methods are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1, 2005Oct. 1
11、, 2012. Published March 2005December 2012. Originally approved in 1993. Last previous edition approved in 20042005as F1484 04a.F1484 05. DOI: 10.1520/F1484-05.10.1520/F1484-012.2 For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at serviceastm.org.
12、 For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 Available from American Society of Heating, Refrigerating and Air Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.4 Available from the Food Service Technol
13、ogy Center, 12949 Alcosta Blvd., #101, San Ramon, CA 94583.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all chang
14、es accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. Uni
15、ted States13. Terminology3.1 Definitions:3.1.1 boiler, nself-contained vessel, separate from the cooking cavity, wherein water is boiled to produce steam for the steamcooker. Also called a steam generator.3.1.2 condensate, nmixture of condensed steam and cooling water, exiting the steam cooker and d
16、irected to the floor drain.3.1.3 cooking energy effciency, nquantity of energy imparted to the specified food product expressed as a percentage ofenergy consumed by the steam cooker during the cooking event.3.1.4 cooking energy rate, naverage rate of energy consumption (kBtu/h or kW) during the cook
17、ing energy efficiency test.Refers to any loading scenario in the green pea or potato load tests.3.1.5 electric energy rate, nrefers to rate of electric energy consumption (kW) by steam cookers whose primary fuel sourceis not electricity (for example, gas). Electric energy is measured and reported se
18、parately from the primary fuel energy so that therespective fuel prices can be applied to estimate energy costs.3.1.6 green pea load, n12 by 20 by 212 in. (300 by 500 by 65 mm) perforated hotel pan filled with 8.0 6 0.01 lb (3.6 6 .005kg) of fresh-frozen, grade A, green peas.3.1.7 high-pressure stea
19、m cooker, nsteam cooker wherein cooking compartment operates between 10 and 15 psig(Specification F1217 Classification Grade C).3.1.8 idle energy rate, nrate of energy consumed by the steam cooker while maintaining the boiler or reservoir at amanufacturer-defined operating pressure or temperature wi
20、th no cooking taking place.3.1.9 low-pressure steam cooker, nsteam cooker wherein cooking compartment operates between 3 and 9.9 psig (SpecificationF1217 Classification Grade B).3.1.10 maximum energy input rate, npeak rate at which an appliance consumes energy, typically reflected during preheat.3.1
21、.11 pilot energy rate, nrate of energy consumption (kBtu/h) by a gas steam cookers standing pilot (if applicable).3.1.12 potato load, none 12 by 20 by 212 in. (300 by 500 by 65 mm) perforated hotel pan filled with 50 6 2 fresh, whole,US No. 1, size B, red potatoes, weighing 8.0 6 0.2 lb (3.6 6 0.1 k
22、g).3.1.13 preheat, nprocess of bringing the steamer (boiler) water from city supply temperature to operating temperature(pressure).3.1.14 preheat duration, ntotal time required for preheat, from preheat initiation at controls to when the steam cooker is readyto cook.3.1.15 preheat energy, namount of
23、 energy consumed by the steam cooker during a preheat.3.1.16 pressureless steam cooker, nsteam cooker wherein cooking compartment operates between 0 and 2.9 psig(Specification F1217 Classification Grade A).3.1.17 production capacity, nmaximum rate (lb (kg)/h) at which steam cooker can bring the spec
24、ified food product to aspecified “cooked” condition.3.1.18 production rate, nrate (lb (kg)/h) at which steam cooker brings the specified food product to a specified “cooked”condition. Does not necessarily refer to maximum rate. The production rate varies with the loading scenario and the amount ofpr
25、oduct being cooked.3.1.19 steam cooker, ncooking appliance wherein heat is imparted to food in a closed compartment by direct contact withsteam. The compartment can be at or above atmospheric pressure. The steam can be static or circulated.3.1.20 water consumption, nwater consumed by the steam cooke
26、r. Includes both water used in the production of steam andcooling water (if applicable) for condensing/cooling unused steam.4. Summary of Test Method4.1 The maximum energy input rate is determined to check whether the steam cooker is operating properly. If the measuredinput rate is not within 5 % of
27、 the rated input, all further testing ceases and the manufacturer is contacted. The manufacturer maymake appropriate changes or adjustments to the steam cooker.4.2 The energy and time required to preheat the steamer to an operating condition are determined.4.3 Idle energy rate is determined for the
28、steamer while it is maintaining operating pressure or temperature when no cookingis taking place.4.4 Pilot energy rate is determined when applicable to a gas fired steam cooker under test.4.5 Green pea load cooking energy efficiency is determined by cooking a capacity number of frozen green pea load
29、s from 0 to180F (18 to 82C).F1484 1224.6 Whole potato load cooking energy efficiency is determined by cooking a capacity number of fresh whole potatoes to aspecified doneness.4.7 Green pea load and whole potato load production capacities (lbpea/h or lbpotato/h (kgpea/h or kgpotato/h) are determined
30、bythe respective cooking energy efficiency tests.4.8 Water consumption (gal/h (L/h) is monitored during bothall cooking energy efficiency tests to determine the rate of waterusage.4.9 Condensate temperature is monitored during bothall cooking energy efficiency tests.4.10 The uniformity of heating wi
31、thin the steamers compartment is determined and reported based on the average temperatureon each pan during ice load cooking tests (pans of ice simulating pans of frozen food).5. Significance and Use5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the m
32、anufacturers rated input.This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quicklythe steam cooker can be
33、 ready for operation.5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption.5.4 Green pea load cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen productsunder various loading conditions. This allows the food service operat
34、or to consider energy costs when selecting a steam cooker.5.5 Potato load cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that requirelong cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the
35、 differencein energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may helpa food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) froman energy performance perspective.5.
36、6 Green pea load production capacity and potato load production capacity can be used by food service operators to choosea steam cooker to match their particular food output requirements.5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance
37、 operation.5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits.5.9 Cooking uniformity provides information regarding the steamers ability to cook food at the same rate throughout thesteamers compartment.6. Apparatus6.1 Watt-Ho
38、ur Meter, for measuring the electrical energy consumption of a steam cooker, shall have a resolution of at least 10Wh and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demandless than 100 W, the meter shall have a resolution of at least
39、101.5 Wh and a maximum uncertainty no greater than 10 %.1.5 %.6.2 Gas Meter, for measuring the gas consumption of a steam cooker, shall be a positive displacement type with a resolutionof at least 0.01 ft3 (0.0003 m3) and a maximum uncertainty no greater than 1 % of the measured value for any demand
40、 greater than2.2 ft3/h (0.06 m3/h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolution of at least0.01 ft3 (0.0003 m3) and have a maximum uncertainty no greater than 2 % of the measured value.6.3 Steam Flow Meter, for measuring the flow of steam to a
41、steam cooker that uses either a direct external potable steam sourceor a steam coil steam generator. Shall have a resolution of 0.01 ft3 (0.0003 m3) and a maximum uncertainty of 1 % of the measuredvalue.6.4 Pressure Gage,Gauge, for measuring pressure of steam to a steam cooker that uses either a dir
42、ect external potable steamsource or a steam coil steam generator. Shall have a resolution of 0.5 psig (3.4 kPa) and a maximum uncertainty of 1 % of themeasured value.6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (2.0 m) from the floorand wit
43、h the capacity to operate at a nominal exhaust ventilation rate of 150300 cfm per linear foot (230 L/s per linear meter) ofactive hood length. This hood shall extend a minimum of 6 in. (150 mm) past both sides and the front of the cooking applianceand shall not incorporate side curtains or partition
44、s. Makeup air shall be delivered through face registers or from the space, or both.6.6 Pressure Gage,Gauge, for monitoring boiler pressure. The gagegauge shall have a resolution of 0.5 psig (3.4 kPa) and amaximum uncertainty of 1 % of the measured value.6.7 Pressure Gage,Gauge, for monitoring natura
45、l gas pressure. The gagegauge shall have a range of 0 to 15 in. H2O (0 to 3.7kPa), a resolution of 0.5 in. H2O (125 Pa), and a maximum uncertainty of 1 % of the measured value.F1484 1236.8 Temperature Sensor, for measuring gas temperature in the range of 50 to 100F (10 to 40 C), with a resolution of
46、 0.1F(0.05 C) and an uncertainty of 60.5F (0.3C).6.9 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured natural gas volume tostandard conditions, having a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.10 Flow Meter, for measu
47、ring total water consumption of the appliance. The meter shall have a resolution of 0.01 gal (40 ml),and an uncertainty of 0.01 gal (40 ml), at flow rate as low as 0.2 gpm (13 ml/s).6.11 Stopwatch, with a 1-s resolution.6.12 Analytical Balance Sale,Scale, for measuring weight of food for cooking tes
48、t loads and for weighing hotel pans. It shallhave a resolution of 0.01 lb (5 g) and an uncertainty of 0.01 lb (5 g).6.13 Calibrated Exposed Junction Thermocouple Probes, with a range from 20 to 400F (30 to 200C), with a resolution of0.2F (0.1C) and an uncertainty of 0.5F (0.3 C), for measuring tempe
49、rature of frozen green peas, potatoes, calorimeter water,water entering the boiler, and condensate. Calibrated Type TK thermocouples (24 GA wire) are a good choice.6.14 Hotel Pans, perforated, for frozen green pea and potato loads, perforatedtests, with 12 by 20 by 212 in. dimensions (300by 500 by 65 mm) stainless steel weighing 2.5 6 0.5 lb (1.1 6 0.2 kg).6.15 Water-Bath Calorimeter, for temperature determination of the cooked green pea load. The calorimeter is comprised of fivecomponents and are shown in Fig. 1: inner container
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