1、Designation: F2239 10 (Reapproved 2016) An American National StandardStandard Test Method forPerformance of Conveyor Broilers1This standard is issued under the fixed designation F2239; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision
2、, 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 andcooking performance of conveyor broilers. The food
3、serviceoperator can use this evaluation to select a conveyor broiler andunderstand its energy consumption.1.2 This test method is applicable to gas, electric, andhybrid gas/electric conveyorized broilers. This test methodcovers both units with continuously operating conveyors andbatch-style units wi
4、th intermittently operating conveyors.1.3 The conveyor broiler can be evaluated with respect tothe following (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Preheat energy consumption and time (see 10.3),1.3.3 Idle energy rate and temperature uniformity (see 10.4),1.3.4 Pilot energy rate
5、 (if applicable) (see 10.5), and1.3.5 Cooking energy efficiency, cooking uniformity andproduction capacity (see 10.8 and 10.9).1.4 The values stated in inch-pound units are to be regardedas standard. No other units of measurement are included in thisstandard.1.5 This test method may involve hazardou
6、s materials,operations, and equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitat
7、ions prior to use.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 American National Standard for Gas FoodService Equipment2.3 AOAC Documents:4AOAC Official Action 950.46 A
8、ir Drying to DetermineMoisture Content of Meat and Meat ProductsAOAC Official Action 960.39 Fat (Crude) or Ether Extractin Meat2.4 ASHRAE Standard:5ASHRAE Handbook of Fundamentals “Thermal and RelatedProperties of Food and Food Materials,” Chapter 30,Table1, 19893. Terminology3.1 Definitions of Term
9、s Specific to This Standard:3.1.1 broiler cavity, nthat portion of the conveyor broilerin which food products are heated or cooked.3.1.2 continuous conveyor, nbroiler with a belt or chainthat moves constantly through the broiler cavity and does nothalt during the cooking process.3.1.3 conveyor broil
10、er, ndevice, with a continuous beltand a heat source above and below the belt, for cooking foodby high heat, usually by direct or radiant heat. Conveyorbroilers are used primarily, but not exclusively, for cookingmeats.3.1.4 cooking energy effciency, nquantity of energy im-parted to the specified fo
11、od product, expressed as a percentageof energy consumed by the conveyor broiler during thecooking event.3.1.5 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the cooking energy efficiencytests. Refers to both loading scenarios (heavy, light).3.1.6 cooking lane, nsegmen
12、t of broiler that food productpassed through as it cooks. Each position on the conveyorwhere food product is placed represents a cooking lane.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductiv
13、ity and Energy Protocol.Current edition approved Oct. 1, 2016. Published November 2016. Originallyapproved in 2003. Last previous edition approved in 2010 as F2239 10. DOI:10.1520/F2239-10R16.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at ser
14、viceastm.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 Association of Official Analytical Chemists, 1
15、111 N. 19thStreet, Arlington, VA 22209.5Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
16、13.1.7 cooking uniformity, ncalculated variation in cookedfood product.3.1.8 energy input rate, npeak rate at which a conveyorbroiler consumes energy (Btu/h or kW).3.1.9 idle energy rate, nconveyor broilers rate of energyconsumption (kW or Btu/h), when empty, required to maintainthe broilers tempera
17、ture at the specified thermostat set point.3.1.10 intermittent conveyor, nbroiler that operates thebelt or chain only at the beginning or conclusion of a cookingcycle to move a batch of product through the broiler cavity.3.1.11 pilot energy rate, nrate of energy consumption(Btu/h) by a conveyor broi
18、lers continuous pilot (if applicable).3.1.12 preheat energy, namount of energy consumed (Btuor kWh), by the conveyor broiler while preheating its cavityfrom ambient temperature to the specified thermostat set point.3.1.13 preheat time, ntime (min.) required for the con-veyor broiler cavity to prehea
19、t from ambient temperature to thespecified thermostat set point.3.1.14 production capacity, nmaximum rate (lb/h) atwhich a conveyor broiler can bring the specified food productto a specified “cooked” condition.3.1.15 production rate, nrate (lb/h) at which a conveyorbroiler brings the specified food
20、product to a specified“cooked” condition. It does not necessarily refer to maximumrate. Production rate varies with the amount of food beingcooked.3.1.16 temperature uniformity, nmeasured variation inbroiler cavity temperature.3.1.17 uncertainty, nmeasure of systematic and precisionerrors in specifi
21、ed instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 Energy input rate is determined to confirm that theconveyor broiler is operating within 5 % of the nameplateenergy input rate. For gas and hybrid gas/electric conveyorbroilers, the pilot energy rate
22、and control energy rates are alsodetermined (if applicable).4.2 Preheat energy and time are determined.4.3 Idle energy rate and temperature uniformity of eachbroiler cavity is determined while operating at manufacturersrecommended temperature setting.4.4 Cooking energy efficiency is determined durin
23、g light-load cooking tests using prefrozen hamburger patties as a foodproduct.4.5 Cooking energy efficiency, cooking uniformity, andproduction rate are determined during heavy-load cooking testsusing prefrozen hamburger patties as a food product.5. Significance and Use5.1 The energy input rate test
24、is used to confirm that theconveyor broiler is operating properly prior to further testing.5.2 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how quicklythe conveyor broiler can be ready for operation.5.3 Idle energy rate and pilot energy rate can
25、be used toestimate energy consumption during non-cooking periods.5.4 Temperature uniformity of the broiler cavity may beused by food service operators to understand the heat distribu-tion throughout the broiler cavity and select a conveyor broilerthat matches their required temperature characteristi
26、cs.5.5 Cooking energy efficiency is a precise indicator ofconveyor broiler energy performance while cooking a typicalfood product under various loading conditions. If energyperformance information is desired using a food product otherthan the specified test food, the test method could be adaptedand
27、applied. Energy performance information allows an enduser to better understand the operating characteristics of aconveyor broiler.5.6 Cooking uniformity of the broiler may be used by foodservice operates to select a conveyor broiler that provides auniformly cooked product.5.7 Production capacity inf
28、ormation can help an end user tobetter understand the production capabilities of a conveyorbroiler as it is used to cook a typical food product and thiscould help in specifying the proper size and quantity ofequipment. If production information is desired using a foodproduct other than the specified
29、 test food, the test method couldbe adapted and applied.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to20 lb, with a resolution of 0.01 lb and an uncertainty of 0.01 lb.6.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured natural gasv
30、olume to standard conditions. It shall have a resolution of 0.2in. Hg and an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of the hood 6 ft, 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of300 cfm per li
31、near foot of active hood length. This hood shallextend a minimum of 6 in. past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions.6.4 Convection Drying Oven, temperature controlled at 215to 220F (101 to 104C), used to determine moisture content ofbo
32、th the raw and the cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple channel displays updating atleast every 5 s.6.6 Gas Meter, for measuring the gas consumption of aconveyor broiler, shall be a positive displacement type with aresolution of a
33、t least 0.01 ft3and a maximum uncertainty nogreater than 1 % of the measured value for any demand greaterthan 2.2 ft3/h. If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atF2239 10 (2016)2least 0.01 ft3and a maximum uncertainty no greater than 2 %
34、of the measured value.6.7 Pressure Gage, for monitoring natural gas pressure. Itshall have a range of 0 to 10 in. water, a resolution of 0.5 in.water, and a maximum uncertainty of 1 % of the measuredvalue.6.8 Stop Watch, with a 1-s resolution.6.9 Temperature Sensor, for measuring natural gas tempera
35、-ture in the range of 50 to 100F with an uncertainty of 61F.6.10 Thermocouple(s), high temperature (1200F) fiber-glass insulated, 24 gage, type K thermocouple wire, weldedand calibrated.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a conveyor broiler, shall have a resolutio
36、n of atleast 10 Wh and a maximum uncertainty no greater than 1.5 %of the measured value for any demand greater than 100 W. Forany demand less than 100 W, the meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials7.1 Drip Rack, large eno
37、ugh to hold a full load of ham-burger patties in a single layer (25 patties for a 30 in. nominalwidth broiler), for dripping hamburger patties.7.2 Freezer Paper, waxed commercial grade, 18 in. (460mm) wide, for use in packaging hamburger patties.7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in.
38、(460by 130 by 25 mm), for use in packaging hamburger patties.7.4 Hamburger Patties shall be prefrozen, four per pound,20 6 2 % fat (by weight), finished grind, pure beef patties witha moisture content between 58 and 62 % of the total hamburgerweight. The patties shall be machine prepared to produce3
39、8-in.(9.5 mm) thick patties with a nominal diameter of 5 in. (127mm).NOTE 1It is important to confirm by laboratory tests that thehamburger patties are within the above specifications because thesespecifications impact directly on cook time and cooking energy consump-tion.7.5 Permanent Marker, felt-
40、tip, for labeling plastic bags.7.6 Plastic Bags, self-sealing, 1 gal (3.79 L) size, forcollecting cooked hamburger patties.7.7 Plastic Wrap, commercial grade, 18 in. (460 mm) wide,for use in packaging hamburger patties.7.8 Tongs, commercial grade, metal construction, for han-dling hot hamburger patt
41、ies.8. Sampling and Test Units8.1 Conveyor BroilerSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions under a canopy exhaust hood. Position the con-veyor broiler so that a minimum of 6 in. is
42、maintained betweenthe edge of the hood and the vertical plane of the front andsides of the appliance. In addition, both sides of the conveyorbroiler shall be a minimum of 3 ft from any side wall, sidepartition, or other operating appliance. The exhaust ventilationrate shall be 300 cfm per linear foo
43、t of active hood length. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F within thetesting environment when the exhaust ventilation system isoperating.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temp
44、eratures and are meant to provide a reasonableguideline for the temperature requirements during testing. If a facility isnot able to maintain the required temperatures, then it is reasonable toexpect that the application of the procedure may deviate from the specifiedrequirements (if it cannot be av
45、oided) as long as those deviations are notedon the Results Reporting Sheets.NOTE 3It is acknowledged that custom hood and catalyst configura-tions exist for some conveyor broilers. This test method may still beapplied when the chain broiler is used with a custom hood configurationor a catalyst, or b
46、oth, as long as the configuration is noted on the ResultsReporting Sheets.9.2 Connect the conveyor broiler to a calibrated energy testmeter. For gas installations, install a pressure regulator down-stream from the meter to maintain a constant pressure of gasfor all tests. Install instrumentation to
47、record both the pressureand temperature of the gas supplied to the conveyor broiler andthe barometric pressure during each test so that the measuredgas flow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is no
48、t within 62.5 % of the manufacturersnameplate voltage.9.3 For an electric or hybrid gas/electric conveyor broiler,confirm (while the conveyor broiler elements are energized)that the supply voltage is within 62.5 % of the operatingvoltage specified by the manufacturer. Record the test voltagefor each
49、 test.NOTE 4It is the intent of the test procedure within this test method toevaluate the performance of a conveyor broiler at its rated gas pressure orelectric voltage. If an electric unit is rated dual voltage (that is, designedto operate at either 208 or 240 V with no change in components), thevoltage selected by the manufacturer or tester, or both, shall be reported.If a conveyor broiler is designed to operate at two voltages without achange in the resistance of the heating elements, the performance of theunit (for example, the preheat time) m
