1、Designation: F2473 12 (Reapproved 2018) An American National StandardStandard Test Method forPerformance of Water-Bath Rethermalizers1This standard is issued under the fixed designation F2473; the number immediately following the designation indicates the year oforiginal adoption or, in the case of
2、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 covers the energy consumption andrethermalizing performance of floor-model and
3、countertopwater-bath rethermalizers. The food service operator can usethis evaluation to select a water-bath rethermalizer and under-stand its energy consumption and production capacity.1.2 This test method is applicable to floor and countertopmodel gas and electric units.1.3 The water-bath retherma
4、lizer can be evaluated withrespect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Preheat energy consumption, time, and rate (10.4),1.3.3 Idle energy rate (10.5),1.3.4 Pilot energy rate (10.6),1.3.5 Retherm energy rate (10.8),1.3.6 Production capacity (10.8), and1.3.7 Rethe
5、rm-energy efficiency (10.8).1.4 This test method is not intended to answer all perfor-mance criteria in the evaluation and selection of a water-bathrethermalizer.1.5 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.6 T
6、his 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 to establish appro-priate safety, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.7
7、This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Tra
8、de (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 Gas Food Service Equipment2.3 ASHRAE Documents:4ASHRAE Handbook of Fundamentals Chapter 6, Table2Thermod
9、ynamic; Chapter 6, Table2Thermodynamic Properties of Water at SaturationASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.4 NSF Standards:5NSF Listing-Food Equipment and Related, Components andMaterialNSF/ANSI 4 Commercial Cooking, Rethermalization andPowered Hot Food Holding
10、and Transport Equipment3. Terminology3.1 Definitions:3.1.1 auto-fill, nwater height sensor device that activates afresh water fill solenoid when the water level in the rethermal-izer drops below a predetermined height.3.1.2 energy input rate, npeak rate at which a water-bathrethermalizer consumes en
11、ergy (Btu/h (kJ/h) or kW).3.1.3 idle energy rate, naverage rate of energy consumed(Btu/h or kW) by the rethermalizer while holding or maintain-ing the water vat at the thermostat(s) set point.3.1.4 over-flow drain, ndrain for eliminating the excessfoam and starch created during the rethermalizing pr
12、ocess.3.1.5 pilot energy rate, naverage rate of energy consump-tion (Btu/h (kJ/h) by a water-bath rethermalizers continuouspilot (if applicable).1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProduc
13、tivity and Energy Protocol.Current edition approved March 1, 2018. Published March 2018. Originallyapproved in 2005. Last previous edition approved in 2012 as F2473 12. DOI:10.1520/F2473-12R18.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at se
14、rviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from American Society of Heating, Refrigerating, a
15、nd Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.5Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis
16、 international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TB
17、T) Committee.13.1.6 preheat energy, namount of energy consumed (Btuor kWh) by the rethermalizer while heating the water vat fromambient room temperature to the calibrated thermostat(s) setpoint.3.1.7 preheat rate, naverage rate (F/min) at which thewater vat temperature is heated from ambient tempera
18、ture tothe rethermalizers calibrated thermostat(s) set point.3.1.8 preheat time, ntime required for the water vat to heatfrom ambient room temperature to the calibrated thermostat(s)set point.3.1.9 production capacity, nmaximum rate (lb/h (kg/h) atwhich water-bath rethermalizer can bring the refrige
19、rated clamchowder to a specified rethermalized condition.3.1.10 retherm energy, ntotal energy consumed by therethermalizer as it is used to reheat bags of refrigerated clamchowder.3.1.11 retherm-energy effciency, nquantity of energy re-quired to warm the specified food product (clam chowdersoup), ex
20、pressed as a percentage of the quantity of energy inputto the water-bath rethermalizer during the reheating period.3.1.12 retherm energy rate, naverage rate of energy con-sumed by the rethermalizer while reheating bags of refrigeratedclam chowder.3.1.13 test method, na definitive procedure for theid
21、entification, measurement, and evaluation of one or morequalities, characteristics, or properties of a material, product,system, or service that produces a test results.3.1.14 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reporte
22、d test result.3.1.15 water-bath rethermalizer, nappliance, including arethermalizing vessel, in which water is placed to such a depththat the food is essentially supported by displacement of thewater rather than by the bottom of the vessel, which is designedfor the purpose of reheating pre-cooked fo
23、od contained invacuum-sealed, boilable bags.4. Summary of Test Method4.1 The water-bath rethermalizer under test is connected tothe appropriate metered energy source. The measured energyinput rate is determined and checked against the rated inputbefore continuing with testing.4.2 The water temperatu
24、re in the rethermalizing zone of thewater-bath rethermalizer is monitored at a location chosen torepresent the average temperature of the water while thewater-bath rethermalizer maintains a specified rethermalizingtemperature.4.3 Preheat energy, time, and rate are determined while thewater-bath reth
25、ermalizer is operated with the thermostat(s) setto specified temperature.4.4 The idle energy is determined while the water-bathrethermalizer is operated in a ready-to-use state with thethermostat(s) set to the calibrated temperature. The rate of pilotenergy consumption also is determined when applic
26、able to thewater-bath rethermalizer under test.4.5 Energy consumption and time are monitored while thewater-bath rethermalizer is used to reheat three full loads ofrefrigerated, prepackaged clam chowder soup. Retherm-energyefficiency, retherm energy rate, and production capacity aredetermined from t
27、hese tests.5. Significance and Use5.1 The energy input rate test is used to confirm that thewater-bath rethermalizer under test is operating in accordancewith its nameplate rating.5.2 The water-bath rethermalizer temperature calibration isused to ensure that the water-bath rethermalizer being tested
28、 isoperating at the specified temperature. Temperature calibrationalso can be used to evaluate and calibrate the thermostatcontrol dial(s).5.3 Preheat energy and time can be useful to food serviceoperators to manage energy demands, and to estimate theamount of time required for preheating a water-ba
29、th rethermal-izer.5.4 Idle energy rate and pilot energy rate can be used toestimate energy consumption during non-rethermalizing peri-ods.5.5 Production capacity is used by food service operators tochoose a water-bath rethermalizer that matches their particularfood output requirements.5.6 Retherm-en
30、ergy efficiency is a precise indicator of thewater bath rethermalizers energy performance under full-loadcondition. This information enables the operator to considerenergy performance when selecting a water-bath rethermalizer.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to15 lb
31、 (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg (670Pa) and an uncertainty of 0.2 in. Hg
32、 (670 Pa).6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (1.98 m)from the floor and with the capacity to operate at a nominal netexhaust ventilation rate of 300 cfm per linear foot (460L/s perlinear metre) of active hood length. This hood sha
33、ll extend aminimum of 6 in. (152 mm) past both sides and the front of therethermalizing appliance and shall not incorporate side curtainsor partitions. Makeup air shall be delivered through faceregisters or from the space, or both.6.4 Data Acquisition System, for measuring energy andtemperatures, ca
34、pable of multiple temperature displays updat-ing at least every 2 s.6.5 Flow Meter, for measuring total water consumption ofthe appliance. Shall have a resolution of 0.01 gal (0.04 L) andan uncertainty of 0.01 gal (0.04 L) at a flow rate as low as 0.2gpm (0.8 lpm).F2473 12 (2018)26.6 Gas Meter, for
35、measuring the gas consumption of awater-bath rethermalizer, shall be a positive displacement typewith a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 1 % of the measuredvalue for any demand greater than 2.2 ft3(0.06 m3) per hour. Ifthe meter is used for measurin
36、g the gas consumed by the pilotlights, it shall have a resolution of at least 0.01 ft3(0.0003 m3)and a maximum uncertainty no greater than 2 % of themeasured value.6.7 Pressure Gage, for monitoring gas pressure. Shall havea range of 0 to 15 in. H2O (0 to 3.7 kPa), a resolution of 0.5 in.H2O (125 kPa
37、), and a maximum uncertainty of 1 % of themeasured value.6.8 Stop Watch, with a 1-s resolution.6.9 Thermocouple Probe(s), industry standard type T ortype K thermocouples capable of immersion, with a range offrom 50 to 400F (10 to 204C) and an uncertainty of 61F(60.5C).6.10 Temperature Sensor, for me
38、asuring natural gas tem-perature in the range of 50 to 100F (10 to 38C) with anuncertainty of 61F (60.5C).6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a water-bath rethermalizer, shall have a reso-lution of at least 10 Wh and a maximum uncertainty no greaterthan 1.5 % of t
39、he measured value for any demand greater than100 W. For any demand less than 100 W, the meter shall havea resolution of at least 10 Wh and a maximum uncertainty nogreater than 10 %.7. Reagents and Materials7.1 Water used shall have a maximum hardness of threegrains per gallon. Distilled water may be
40、 used.7.2 New England Clam Chowder Soup, refrigerated, readyto use, in nominal 1-gal (3.8-L) vacuum packed bags or“chubs,” weighing 6.0 6 0.2 lb (2.72 6 0.09 kg) per bag. Theclam chowder shall be stabilized in a refrigerator at 38 6 2F(3 6 1C).NOTE 1Generic brand New England Clam Chowder has been pr
41、ovento be an acceptable product for testing by the Food Service TechnologyCenter.8. Sampling and Test Units8.1 Water-Bath RethermalizerSelect a representative pro-duction model for performance testing.9. Preparation of Apparatus9.1 Measure the water-bath rethermalizers vats rethermal-izing capacity.
42、 The water-bath rethermalizers rethermalizingvat may be shaped in such a way that simple measurements donot yield the true rethermalizing capacity. In this case, fill thewater-bath rethermalizer with water till the bottom edge of therethermalizing capacity is reached. Then, measure the volumeof wate
43、r required to fill the rethermalizing capacity to the top.9.2 Install the appliance according to the manufacturersinstructions under a 4-ft (1.2-m) deep canopy exhaust hoodmounted against the wall, with the lower edge of the hood 6 ft,6 in. (1.98 m) from the floor. Position the water-bath rether-mal
44、izer with the front edge of the water in the rethermalizingvat inset 6 in. (152 mm) from the front edge of the hood at themanufacturers recommended working height. The length ofthe exhaust hood and active filter area shall extend a minimumof 6 in. (152 mm) past the vertical plane of both sides of th
45、ewater-bath rethermalizer. In addition, both sides of the water-bath rethermalizer shall be a minimum of 3 ft (0.9 m) from anysidewall, side partition, or other operating appliance. Theexhaust ventilation rate shall be 300 cfm per linear foot (460L/s per linear metre) of hood length. The associated
46、heating orcooling system shall be capable of maintaining an ambienttemperature of 73 6 3F (22 6 2C) within the testingenvironment when the exhaust ventilation system is operating.9.3 The testing environment during energy tests shall bemaintained in accordance with the section on performance foropen
47、top hot food holding equipment room specifications ofNSF/ANSI 4. NSF/ANSI 4 test room conditions are ambienttemperature of 73 6 3F (22 6 2C), no vertical temperaturegradient exceeding 1.5F/ft (2.5C/m), and maximum aircurrent velocity of 50 ft/min (0.25 m/s).9.4 Connect the water-bath rethermalizer t
48、o a calibratedenergy test meter. For gas installations, install a pressureregulator downstream from the meter to maintain a constantpressure of gas for all tests. Install instrumentation to recordboth the pressure and temperature of the gas supplied to thewater-bath rethermalizer and the barometric
49、pressure duringeach test so that the measured gas flow can be corrected tostandard conditions. For electric installations, a voltage regu-lator may be required during tests if the voltage supply is notwithin 62.5 % of the manufacturers “nameplate” voltage.9.5 For an electric water-bath rethermalizer, confirm (whilethe water-bath rethermalizer elements are energized) that thesupply voltage is within 62.5 % of the operating voltagespecified by the manufacturer. Record the test voltage for eachtest.NOTE 2It is the intent of the
