1、Designation: F 1275 03 (Reapproved 2008)An American National StandardStandard Test Method forPerformance of Griddles1This standard is issued under the fixed designation F 1275; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the ye
2、ar 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.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This test method evaluates the
3、energy consumption andcooking performance of griddles. The food service operatorcan use this evaluation to select a griddle and understand itsenergy efficiency and production capacity.1.2 This test method is applicable to thermostatically con-trolled, single-source (bottom) gas and electric griddles
4、.1.3 The griddle can be evaluated with respect to the follow-ing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Temperature uniformity across the cooking surfaceand accuracy of the thermostats (10.3),1.3.3 Preheat energy and time (10.4),1.3.4 Idle energy rate (10.5),1.3.5 Pilot energy rate
5、(10.6),1.3.6 Cooking energy rate and efficiency (10.7), and1.3.7 Production capacity and cooking surface temperaturerecovery time (10.7).1.4 The values stated in inch-pound units are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided
6、for information onlyand are not considered standard.1.5 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 to establish appro-priate safety and health practices and determine the applica-bility of
7、 regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 AOAC Documents:4AOAC Of
8、ficial Action 950.46B Air Drying to DetermineMoisture Content of Meat and Meat ProductsAOAC Official Action 960.39 Fat (Crude) or Ether Extractin Meat2.4 ASHRAE Document:5ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1 cook time, nthe time r
9、equired to cook frozen ham-burgers, as specified in 7.1,toa356 2 % weight loss duringa cooking energy efficiency test.3.1.2 cooking energy, nenergy consumed (Btu (kJ) orkWh) by the griddle as it is used to cook hamburgers underheavy- and light-load conditions.3.1.3 cooking energy effciency, nthe qua
10、ntity of energyimparted to the specified food product, expressed as a percent-age of energy consumed by the griddle during the cookingevent.3.1.4 cooking energy rate, nthe average rate of energyconsumption (Btu/h (kJ/h) or kW) during the cooking energyefficiency tests. It refers to all loading scena
11、rios (heavy andlight).3.1.5 energy input rate, nthe peak rate (Btu/h (kJ/h) orkW) at which an appliance will consume energy, typicallyreflected during preheating.3.1.6 griddle, na device for cooking food in oil or its ownjuices by direct contact with a hot surface.3.1.7 idle energy rate, nthe averag
12、e rate of energy con-sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” ormaintaining the cooking surface at the thermostat set point.3.1.8 pilot energy rate, nthe average rate of energyconsumption (Btu/h (kJ/h) by a griddles continuous pilot (ifapplicable).1This test method is under the juri
13、sdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2008. Published February 2009. Originallyapproved in 1990. Last previous edition approved in 2003 as F 1275 03.2For refe
14、renced 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.3Available from American National Standards Institute (ANSI), 25 W. 43
15、rd St.,4th Floor, New York, NY 10036.4Available from Association of Official Analytical Chemists, 1111 N. 19thStreet, Arlington, VA 22209.5Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.1Copyright AST
16、M International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.9 preheat energy, nthe amount of energy consumed(Btu (kJ) or kWh) by the griddle while preheating the cookingsurface from ambient room temperature to the thermostat setpoint.3.1.10 preheat rate,
17、nthe average rate (F/min (C/min)at which the cooking surface temperature is heated fromambient temperature to the griddles thermostat set point.3.1.11 preheat time, nthe time required for the cookingsurface to preheat from ambient room temperature to thethermostat set point.3.1.12 production capacit
18、y, nthe maximum rate (lb/h(kg/h) at which the griddle can bring the specified foodproduct to a specified “cooked” condition.3.1.13 production rate, nthe average rate (lb/h (kg/h) atwhich a griddle brings the specified food product to a specified“cooked” condition. It does not necessarily refer to th
19、e maxi-mum rate. The production rate varies with the amount of foodbeing cooked.3.1.14 recovery time, nthe average time from the removalof the last hamburger patty of a load until all sections of thecooking surface are back up to within 25F (14C) of settemperature and are ready to be reloaded.3.1.15
20、 test method, na definitive procedure for the iden-tification, measurement, and evaluation of one or more quali-ties, characteristics, or properties of a material, product,system, or service that produces a test result.3.1.16 uncertainty, nthe measure of systematic and pre-cision errors in specified
21、 instrumentation or the measure ofrepeatability of a reported test result.4. Summary of Test Methods4.1 The griddle under test is connected to the appropriate,metered energy source. The measured energy input rate isdetermined and checked against the rated input before continu-ing with any further te
22、sting.4.2 The griddle surface temperature is monitored directlyabove the thermostat sensing points, and the cooking surface iscalibrated to 375F (191C) based on these points. Additionalpoints are monitored at predetermined locations while thegriddle is idled at a nominal 375F.4.3 The preheat energy
23、and time and idle energy rate aredetermined while the griddle is operating with the thermostatsset at a calibrated 375F (191C). The rate of pilot energyconsumption is also determined when applicable to the griddleunder test.4.4 Energy consumption and time are monitored while thegriddle is used to co
24、ok six loads of frozen,14-lb (0.11-kg),20 % fat pure beef hamburger patties to a medium-donecondition with the thermostats set at a calibrated 375F(191C). Cooking energy efficiency, cooking energy rate,production capacity, and surface temperature recovery time aredetermined for heavy- (whole cooking
25、 surface loaded withproduct) and light-load (single serving) test conditions.5. Significance and Use5.1 The energy input rate test is used to confirm that thegriddle is operating properly prior to further testing.5.2 The temperature uniformity of the cooking surface isused by food service operators
26、to choose a griddle that providesa uniformly cooked product.5.3 Preheat energy and time can be useful to food serviceoperators to manage power demands and to know how rapidlythe griddle can be ready for operation.5.4 Idle energy rate and pilot energy rate can be used toestimate energy consumption du
27、ring noncooking periods.5.5 Cooking energy efficiency is a precise indicator ofgriddle energy performance under various loading conditions.This information enables the food service operator to considerenergy performance when selecting a griddle.5.6 Production capacity is used by food service operato
28、rs tochoose a griddle that matches their food output requirements.6. Apparatus6.1 Watt-Hour Meter, for measuring the electrical energyconsumption of a griddle, having a resolution of at least 10 Whand a maximum uncertainty no greater than 1.5 %ofthemeasured value for any demand greater than 100 W. T
29、he metershall have a resolution of at least 10 Wh and a maximumuncertainty no greater than 10 % for any demand less than 100W.6.2 Gas Meter, for measuring the gas consumption of agriddle, being a positive displacement type with a resolution ofat least 0.01 ft3(0.0003 m3) and a maximum error no great
30、erthan 1 % of the measured value for any demand greater than2.2 ft3/h (0.06 m3/h). If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3(0.0003 m3) and have a maximum error no greaterthan 2 % of the measured value.6.3 Thermocouple(s),
31、24 gage, Type K thermocouple wire,peened flat at the exposed ends and spot welded to surfaceswith a strain gage welder.6.4 Thermocouple Probe(s), industry standard Type T orType K thermocouples capable of immersion with a range from50 to 200F (10 to 93C) and an uncertainty of 61F (0.56C).6.5 Analyti
32、cal Balance Scale, for the determination ofhamburger patty weight before and after cooking and for themoisture loss determination test, with a resolution of 0.01 lb(0.004 kg).6.6 Convection Drying Oven, with the temperature con-trolled at 215 to 220F (101 to 104C), used to determine themoisture cont
33、ent of both the raw and cooked hamburger.6.7 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 (460 L/s perlinear metre) of
34、active hood length. This hood shall extend aminimum of 6 in. (152 mm) past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartitions. Makeup air shall be delivered through face registersor from the space, or both.6.8 Barometer, for measuring absolute atmos
35、pheric pres-sure, to be used for the adjustment of measured gas volume tostandard conditions. It shall have a resolution of 0.2 in. Hg(670 Pa) and an uncertainty of 0.2 in. Hg.F 1275 03 (2008)26.9 Data Acquisition System, for measuring energy andtemperatures, capable of multiple temperature displays
36、 updat-ing at least every 2 s.6.10 Pressure Gage, for monitoring gas pressure, having arange from 0 to 15 in. H2O (0 to 3.7 kPa), resolution of 0.5 in.H2O (125 Pa), and maximum uncertainty of 1 % of themeasured value.6.11 Stopwatch, with a 1-s resolution.6.12 Temperature Sensor, for measuring gas te
37、mperature inthe range from 50 to 100F (10 to 38C), with an uncertaintyof 61F (0.56C).6.13 Strain Gage Welder, capable of welding thermocouplesto steel.67. Reagents and Materials7.1 Hamburger PattiesA sufficient quantity of frozenhamburger patties shall be obtained from a meat purveyor toconduct the
38、heavy- and light-load cooking tests. Specificationsfor the patties shall be four per pound, 20 6 2 % fat (byweight), finished grind, pure beef patties with a moisturecontent between 58 and 62 % of the total hamburger weight.The prefrozen,14-lb (0.11-kg) patties shall be machine-prepared to produce38
39、-in. (9.5-mm) thick patties with anominal diameter of 5 in. (127 mm).NOTE 1It is important to confirm by laboratory tests that the ham-burger patties are within the above specifications because these specifi-cations impact directly on cook time and energy consumption.7.2 Half-Size Sheet Pans, measur
40、ing 18 by 13 by 1 in. (46by 33 by 2.5 cm), for use in packaging frozen hamburgerpatties.7.3 Freezer PaperWaxed commercial grade, 18-in. (46-cm) wide.7.4 Plastic WrapCommercial grade, 18-in. (46-cm) wide.7.5 Drip RackMeasuring 18 by 26 by 1 in. (46 by 66 by2.5 cm), to hold a load of cooked hamburger
41、patties in a singlelayer (that is, 24 patties for a 36 by 24-in. (91 by 61-cm)griddle).8. Sampling and Test Units8.1 GriddleA representative production model shall beselected for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions under
42、 a 4-ft (1.2-m) deep canopy exhaust hoodmounted against the wall with the lower edge of the hood 78 in.(198 cm) from the floor. Position the griddle with the frontedge of the cooking surface inset 6 in. (15 cm) from the frontedge of the hood at the manufacturers recommended workingheight. The length
43、 of the exhaust hood and active filter areashall extend a minimum of 6 in. (15 cm) past both sides of thegriddle. In addition, both sides of the griddle shall be aminimum of 3 ft (0.9 m) from any side wall, side partition, orother appliance. The exhaust ventilation rate shall be 300 cfmper linear fo
44、ot (460 L/s per linear metre) of hood length. (Forexample, a 3-ft (0.9-m) griddle shall be ventilated, at mini-mum, by a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flowrate of 1200 cfm (1840 L/s). The application of a longer hoodis acceptable, provided that the ventilation rate is maintained a
45、t300 cfm per linear foot (460 L/s per linear metre) over theentire length of active hood.) Air flow rates and flow measure-ment procedures shall be reported. The associated heating orcooling system shall be capable of maintaining an ambienttemperature of 75 6 5F (24 6 2.8C) within the testingenviron
46、ment when the exhaust ventilation system is workingwithout the appliance being operated.9.2 Connect the griddle to a calibrated energy test meter. Forgas installations, a pressure regulator shall be installed down-stream from the meter to maintain a constant pressure of gasfor all tests. Both the pr
47、essure and temperature of the gassupplied to a griddle, as well as the barometric pressure, shallbe recorded during each test so that the measured gas flow canbe corrected to standard conditions. For electric installations, avoltage regulator may be required to maintain a constantnameplate voltage d
48、uring all tests.9.3 For a gas griddle, adjust (during maximum energy input)the gas supply pressure downstream from the appliancespressure regulator to within 62.5 % of the operating manifoldpressure specified by the manufacturer. Make adjustments tothe griddle following the manufacturers recommendat
49、ions foroptimizing combustion. Proper combustion may be verified bymeasuring air-free CO in accordance with ANSI Z83.11.9.4 For an electric griddle, confirm (while the griddleelements are energized) that the supply voltage is within62.5 % of the operating voltage specified by the manufacturer.Record the test voltage for each test.NOTE 2It is the intent of the test procedure herein to evaluate theperformance of a griddle at its rated gas pressure or electric voltage. If anelectric griddle is rated dual voltage (that is, desi
