1、Designation: F2795 15F2795 18 An American National StandardStandard Test Method forPerformance of Self-Contained Soft Serve and ShakeFreezers1This standard is issued under the fixed designation F2795; the number immediately following the designation indicates the year oforiginal adoption or, in the
2、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 This test method evaluates the energy consumption and performance of soft serve ice crea
3、m and shake freezers. The foodservice operator can use this test to evaluate and select an appropriate soft serve or shake freezer and understand its energyconsumption and production capabilities.1.2 This test method applies to the following types of soft serve and shake freezers: (any of which may
4、or may not have areservoir for liquid mix). Included in these test methods are conventional and heat-treatment freezers. The unit may includeseparate refrigeration systems for the frozen product and fresh mix and may be either air-cooled or water-cooled.1.3 The soft serve/shake freezers will be test
5、ed for the following (where applicable):1.3.1 Maximum power input, or maximum current draw,1.3.2 Initial freeze-down energy consumption and duration,1.3.3 Heavy-use energy consumption,1.3.4 Production capacity,1.3.5 Overrun,1.3.6 Impact performance,1.3.7 Idle energy rate, and1.3.8 Heat treat cycle e
6、nergy consumption (if applicable).1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information only and are not considered standard.1.5 This standard does not purport to address all
7、 of the safety concerns, if any, associated with its use. It is the responsibilityof the user of this standard to establish appropriate safety safety, health, and healthenvironmental practices and determine theapplicability of regulatory limitations prior to use.1.6 This international standard was d
8、eveloped in accordance with internationally recognized principles on standardizationestablished in the Decision on Principles for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Referenced Doc
9、uments2.1 ASTM Standards:2F1604 Specification for Freezers, Ice Cream, Soft Serve, Shake2.2 Code of Federal Regulations:321 CFR 135.110 Ice cream and frozen custard2.3 NSF/ANSI Standard:4NSF/ANSI 6 Dispensing freezers1 This test method is under the jurisdiction of ASTM Committee F26 on Food Service
10、Equipment and is the direct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current edition approved March 1, 2015Sept. 1, 2018. Published April 2015December 2018. Originally approved in 2011. Last previous edition approved in 20112015as F2795 11.F2795 15. DOI: 10.1520/F2795
11、-15.10.1520/F2795-18.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvolume information, refer to the standards Document Summary page on the ASTM website.3 Available from U.S. Government Printin
12、g Office Superintendent of Documents, 732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http:/www.access.gpo.gov.4 Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http:/www.ansi.org.This document is not an ASTM standard and is i
13、ntended 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 changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the cu
14、rrent 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. United States12.4 ASHRAE Guideline:5ASHRAE Guideline 2 - 2005 (RA90) Engineering Analysis of Experimental Da
15、ta3. Terminology3.1 Definitions:3.1.1 air cooled, na freezer which uses air passing over a main condenser in the freezer cylinder refrigeration system.3.1.2 combination, na freezer employing two main compressors and two main condensers with one or two condenser fanmotors and two separate freezer doo
16、rs (that is, one for soft serve and another for shake), designed to dispense shake and soft serveproduct in the same footprint.3.1.3 freeze-down energy, namount of energy consumed (kWh) by the soft serve or shake freezer while cooling the productto a servable temperature.3.1.4 freeze-down time, ntim
17、e required for the soft serve or shake freezer while cooling the product to a servable temperature.3.1.5 heat treatcool phase, nportion of the heat treat cycle which involves cooling the product from 150F (65C) to41F (5C) within a period of 120 min or less.3.1.6 heat treatheat phase, nportion of the
18、 heat treat cycle which involves elevating product temperature from 41F (5C)to 150F (66C) within a period of 90 min.3.1.7 heat treathold phase, nportion of the heat treat cycle which involves holding the product above a 150F (66C) fora period of at least 30 min.3.1.8 heat-treatment freezers, nas def
19、ined in Specification F1604, operate as conventional freezers and heat all product to150F (66C) minimum for at least 30 min daily to destroy undesirable microorganisms.3.1.9 ice cream or ice-cream (originally, iced cream), na frozen dessert made from dairy products, such as milk and cream,combined w
20、ith flavorings and sweeteners, such as sugar, and possible other ingredients. (21 CFR 135.110)3.1.10 idle energy rate, nthe rate of energy consumed (kWh) by the soft serve or shake freezer while holding or maintainingthe product in a ready-to-serve state without dispensing product.3.1.11 interval, n
21、length of time for one operator to draw a portion of product from a soft serve or shake freezer.3.1.12 mix, na fluid that contains 4 to 6 % butterfat and is a vanilla flavor.3.1.13 overrun, nthe increase in volume due to incorporation of air while freezing soft serve and shake products underagitatio
22、n, calculated by this formula:Overrun5Weight of liquid mix2Weight of frozen product!Weight of frozen product (1)3.1.14 product, nmix that is frozen under agitation to specific temperature without syrup that is ready to serve.3.1.15 shake, na sweet, cold beverage which is made from milk, ice cream, a
23、nd flavorings or sweeteners such as fruit syrupor chocolate sauce.3.1.16 single spout freezer, nfreezer employing a single spout with a single spout freezer door and dispense cylinder.3.1.16 spout adaptor, na device which is attached to the freezer door spout to assist in the filling of sampling con
24、tainer.3.1.17 standby idle energy, nthe rate of energy consumed (kWh) by the soft serve or shake freezer while holding ormaintaining the product 41F (5C) without dispensing product. Also referred to as night mode in NSF/ANSI 6.3.1.18 test method, na definitive procedure for the identification, measu
25、rement, and evaluation of one or more qualities,characteristics, or properties of a material, product, system, or service that produces test results.3.1.19 single spout freezer, nfreezer employing a single spout with a single spout freezer door and dispense cylinder.3.1.20 twin single spout freezer,
26、 na freezer employing either of the above configurations (Twin Twist freezer “A” or “B”) butwith two single spout doors which can only dispense from one Freezer Cylinder.3.1.21 twin twist freezer “A”, na freezer using two main compressors and two main condensers with one or two condenserfan motors a
27、nd a freezer door (3 spout) which the center spout draws from both freezer cylinders.3.1.22 twin twist freezer “B”, na freezer with single main compressor, single main condenser fan motor, with a freezer door(3 spout) which the center spout draws product from both freezer cylinders.3.1.23 uncertaint
28、y, na measure of systematic and precision errors in specified instrumentation or measure of repeatability ofa recorded test result.5 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,http:/www.ashrae.or
29、g.F2795 1823.1.24 water cooled, na freezer which uses water passing through a twin tube condenser in the freezer cylinder refrigerationsystem.4. Summary of Test Method4.1 This test method is designed to address freezers which have self-contained refrigeration system(s) for the main freezingcylinder(
30、s) and may or may not contain a mix storage system as part of the unit.4.2 Power input is determined to confirm that the soft serve or shake freezer is operating below maximum nameplate powerrating.4.3 The mix storage and freezing cylinder are loaded with 36 6 2F (2.2 6 1C)0.5C) mix. The time and en
31、ergy required tofreeze down the product to an acceptable serving condition is monitored (as defined in 10.2.2).4.4 Minimum Dispensing Interval Determination (as defined in 10.4).4.5 Heavy-Use Power Rating, Energy Consumption and Production Capacity Test (as defined in 10.5).4.6 Impact Draw Test (as
32、defined in 10.6).4.6 Ready-to-Serve Idle Test (as defined in 10.710.6).4.7 Standby (Night Mode) Idle Test (as defined in 10.810.7).4.8 Heat Treat Cycle Energy Consumption Test (if applicable) (as defined in 10.910.8).5. Significance and Use5.1 The freeze-down energy consumption and duration can be u
33、sed to determine time and energy required for a freezer to beready to serve when loaded with mix.5.2 The minimum dispensing interval determination is used to determine the rate at which the product will be dispensed duringthe Heavy-Use Energy Consumption and Production Capacity Test (10.5). Measurin
34、g overrun during this test is critical todetermining production capacity rating in gallons per hour.5.3 Heavy-use energy consumption can be used by an operator to determine energy consumption during peak usage whenselecting a soft-serve freezer. Measuring overrun during this test is critical to dete
35、rmining production capacity rating in gallons perhour.5.4 Production capacity can be used by an operator in selecting a soft-serve or shake freezer that meets their productionrequirements. Measuring overrun during this test is critical to determining production capacity rating in gallons per hour.5.
36、5 Impact draw is used to determine the peak rate at which servable quality product (as defined in 10.2.210.2.5) can bedispensed from a soft-serve or shake freezer.5.6 Idle energy rate is a precise indicator of a soft serve or shake freezers energy performance under a stabilized ready-to-serveoperati
37、ng condition. This information enables the food service operator to consider energy performance when selecting soft-serveor shake equipment.5.7 Stand-by (night mode) energy rate is a precise indicator of a soft-serve or shake freezers energy performance under asimulated overnight operating condition
38、. This information enables the food service operator to consider energy performance whenselecting soft-serve or shake equipment, if applicable.5.8 Heat Treat cycle energy consumption is a precise indicator of a soft serve or shake freezers energy performance whenoperated in a heat treatment cycle. T
39、his information can be used by an operator to consider the energy requirement of using a heattreat cycle, if applicable.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to 25 lb (11.33 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Stop Wat
40、ch, with at least 1-s resolution.6.3 Thermocouple Probe, calibrated industry standard type T thermocouples capable of immersion with a range of 0 to 212F(17.7 to 100C) and an accuracy of 61F (60.6C). Thermocouples should be calibrated per ISO 17025 for the appropriatetemperature range (19F (2.2C) fo
41、r soft serve, 26F (3.3C) for shake).6.4 Thermocouple WandA device used to hold four thermocouple probes such that the tips are within a 1-in. diameter circlewithout touching. Thermocouples used in the wand shall be wired together, to produce a single, averaged temperature reading.6.5 Watt-Hour Meter
42、, for measuring the electrical energy consumption, shall have a resolution of at least 10 Wh and a maximumuncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demand less than 100 W,the meter shall have a resolution of at least 10 Wh and a maximum uncert
43、ainty no greater than 10 %.F2795 1836.6 Spout Adapter, Adapter (optional), to facilitate measuring product temperature and filling container during the test whichis made from an Acetal (POM) material and has a ID surface finish of 32 . 32. Use the appropriate length to properly fillcontainers from t
44、he bottom.Athermocouple should be installed in the geometric center of the spout adapter to measure dispensingtemperature if a data acquisition system is used. See Fig. 1.6.7 Small Container, a small container shall be a cup design and shall be 8 6 1.0 fl. oz (237 6 15 mL) in capacity, with rigidsid
45、es. Thirty (30) cups will be required for tests which are listed in this standard.6.8 Medium Container, a medium container shall be a cup design and shall be 16 6 1.0 fl. oz (475 6 15 mL) in capacity, withrigid sides. Thirty (30) cups will be required for tests which are listed in this standard.6.9
46、Large Container, a large container shall be a cup design and shall be 32 6 1.0 fl. oz (946 6 15 mL) in capacity, with rigidsides. Thirty (30) cups will be required for tests which are listed in this standard.6.10 Container volume should be measured by fully filling the container with room temperatur
47、e water and measuring its weightexcluding the container. Water density of 8.338 lb/gal should be used for 60F water (1000 kg/m3 10C) or 8.329 lb/gal for 70F(998 kg/m3 20C) water. Exact cup volume should be recorded in fl. oz based on a conversion of 128 fl. oz per gallon (1 m3= 1 000 000 mL).NOTE 1C
48、ontainer volume is usually labeled to hold that amount of volume without spilling; actual container volume filled to the rim will be greaterthan the label.6.11 Standard Straw, for straw testing of shake, shall be length of X in. (minimum + 1 in. above shake product) by diameterof Y in.NOTE 1Containe
49、r volume is usually labeled to hold that amount of volume without spilling; actual container volume filled to the rim will be greaterthan the label.7. Reagents and Materials7.1 Soft Serve Mix, liquid mix shall consist of 4 to 6 % butterfat and have a vanilla flavor only. Mix can be stored either inhermetically sealed bags or in cartons and shall be refrigerated to 36 6 2F (2.2 6 1C)0.5C) prior to all tests.7.2 Small Container, for testing soft serve freezers with less than 10 gal/h (37.8 L
