1、Designation: F1275 03 (Reapproved 2008)F1275 14 An American National StandardStandard Test Method forPerformance of Griddles1This standard is issued under the fixed designation F1275; 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.This standard has been approved for use by agencies of the U.S. Department of Defense.1. Scope1.1 This test method ev
3、aluates the energy consumption and cooking performance of griddles. The food service operator can usethis evaluation to select a griddle and understand its energy efficiency and production capacity.1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and elec
4、tric griddles.1.3 The griddle can be evaluated with respect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Temperature uniformity across the cooking surface and 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
5、 energy rate (10.6),1.3.6 Cooking energy rate and efficiency (10.7), and1.3.7 Production capacity and cooking surface temperature recovery time (10.7).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 tha
6、t are provided for information only and are not considered standard.1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibilityof the user of this standard to establish appropriate safety and health practices and determine the a
7、pplicability of regulatorylimitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous FuelsF1919 Specification for Griddles, Single and Double Sided, Self-heating, Counter or Stand Mounted Gas
8、and Electric Fired2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas Food Service Equipment2.3 AOAC Documents:4AOAC Official Action 950.46B Air Drying to Determine Moisture Content of Meat and Meat ProductsAOAC Official Action 960.39 Fat (Crude) or Ether Extract in Meat2.3 ASHRAE Docu
9、ment:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data3. Terminology3.1 Definitions:1 This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current
10、edition approved Oct. 1, 2008April 1, 2014. Published February 2009September 2014. Originally approved in 1990. Last previous edition approved in 20032008as F1275 03.F1275 03 (2008). DOI: 10.1520/F1275-03R08.10.1520/F1275-14.2 For referencedASTM standards, visit theASTM website, www.astm.org, or con
11、tactASTM 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 American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036.4 Available from Associatio
12、n of Official Analytical Chemists, 1111 N. 19th Street, Arlington, VA 22209.4 Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329.This document is not an ASTM standard and is intended only to provide the
13、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 current versionof the standard
14、 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 States13.1.1 cook time, nthe time required to cook frozen hamburgers, as specified in 7.1, to a 3562 % weight loss during a cooki
15、ngenergy efficiency test.3.1.2 cooking energy, nenergy consumed (Btu (kJ) or kWh) by the griddle as it is used to cook hamburgers under heavy- andlight-load conditions.3.1.3 cooking energy effciency, nthe quantity of energy imparted to the specified food product, expressed as a percentage ofenergy c
16、onsumed by the griddle during the cooking event.3.1.4 cooking energy rate, nthe average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiencytests. It refers to all loading scenarios (heavy and light).3.1.5 cooking zone, nthe actively heated area defined of the griddle
17、 plate, from splashguard to splashguard and fromsplashguard to grease trough.3.1.6 energy input rate, nthe peak rate (Btu/h (kJ/h) or kW) at which an appliance will consume energy, typically reflectedduring preheating.3.1.7 griddle, na device for cooking food in oil or its own juices by direct conta
18、ct with a hot surface.3.1.8 idle energy rate, nthe average rate of energy consumed (Btu/h (kJ/h) or kW) by the griddle while “holding” ormaintaining the cooking surface at the thermostat set point.3.1.9 pilot energy rate, nthe average rate of energy consumption (Btu/h (kJ/h) by a griddles continuous
19、 pilot (if applicable).3.1.10 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 set point.365F (185C).3.1.11 preheat rate, nthe average rate (F/min (C/min) at which the cooking surface t
20、emperature is heated from ambienttemperature to the griddles thermostat set point.365F (185C).3.1.12 preheat time, nthe time required for the cooking surface to preheat from ambient room temperature to the thermostatset point.365F (185C).3.1.13 production capacity, nthe maximum rate (lb/h (kg/h) at
21、which the griddle can bring the specified food product to aspecified “cooked” condition.3.1.14 production rate, nthe average rate (lb/h (kg/h) at which a griddle brings the specified food product to a specified“cooked” condition. It does not necessarily refer to the maximum rate. The production rate
22、 varies with the amount of food beingcooked.3.1.15 recovery time, nthe average time from the removal of the last hamburger patty of a load until all sections of the cookingsurface are back up to within 25F (14C) of setsetpoint temperature and are in a ready to be reloaded.cook state.3.1.16 test meth
23、od, na definitive procedure for the identification, measurement, and evaluation of one or more qualities,characteristics, or properties of a material, product, system, or service that produces a test result.3.1.17 uncertainty, nthe measure of systematic and precision errors in specified instrumentat
24、ion 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 is determinedand checked against the rated input before continuing with any further testing.4.2 The
25、 griddle surface temperature is monitored directly above the thermostat sensing points, and the cooking surface iscalibrated to 375F (191C) based on these points. Additional points are monitored at predetermined locations while the griddleis idled at a nominal 375F.4.3 The preheat energy and time an
26、d idle energy rate are determined while the griddle is operating with the thermostats set ata calibrated 375F (191C). The rate of pilot energy consumption is also determined when applicable to the griddle undertest.griddle.4.4 Energy consumption and time are monitored while the griddle is used to co
27、ok six loads of frozen, 14-lb (0.11-kg), 20 % fatpure beef hamburger patties to a medium-done condition with the thermostats set at a calibrated 375F (191C). Cooking energyefficiency, cooking energy rate, production capacity, and surface temperature recovery time are determined for heavy- (wholecook
28、ing surface loaded with product) and light-load (single serving) test conditions.5. Significance and Use5.1 The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.5.2 The temperature uniformity of the cooking surface is used by food service oper
29、ators to choose a griddle that provides auniformly cooked product.uniform temperature distribution.F1275 1425.3 Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly thegriddle can be ready for operation.5.4 Idle energy rate and pilot energy
30、rate can be used to estimate energy consumption during noncookingnon-cooking periods.5.5 Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. Thisinformation enables the food service operator to consider energy performance when selecting a
31、griddle.5.6 Production capacity is used by food service operators to choose a griddle that matches their food output requirements.6. Apparatus6.1 Watt-Hour Meter, for measuring the electrical energy consumption of a griddle, having a resolution of at least 10 Wh anda maximum uncertainty no greater t
32、han 1.5 %1.0 % of the measured value for any demand greater than 100 W. The For anydemand less than 100 W, the meter shall have a resolution of at least 101.5 Wh and a maximum uncertainty no greater than 10 %for any demand less than 100 W.1.5 %.6.2 Gas Meter, for measuring the gas consumption of a g
33、riddle, being a positive displacement type with a resolution of at least0.01 ft3 (0.0003 m3) and a maximum error no greater than 1 % of the measured value for any demand greater than 2.2 ft3/h (0.06m3/h). If the meter is used for measuring the gas consumed by the pilot lights, it shall have a resolu
34、tion of at least 0.01 ft3 (0.0003m3) and have a maximum error no greater than 2 % of the measured value.6.3 Thermocouple(s), 24 gage,gauge, Type K thermocouple wire, peened flat at the exposed ends and spot welded to surfaceswith a strain gagegauge welder.6.4 Thermocouple Probe(s), industry standard
35、 Type T or Type K thermocouples capable of immersion with a range from 50 to200F (10 to 93C) and an uncertainty of 61F (0.56C).6.5 Analytical Balance Scale, for the determination of hamburger patty weight before and after cooking and for the moistureloss determination test, with a resolution of 0.01
36、 lb (0.004 kg).6.6 Convection Drying Oven, with electric or indirect gas-fired convection oven with adjustable fan speed and the temperaturecontrolled at 215 to 220F (101 to 104C),220 6 5F (104 6 2.5C), used to determine the moisture content of both the raw andcooked hamburger.6.7 Canopy Exhaust Hoo
37、d, 4 ft (1.2 m) in depth, wall-mounted, with the lower edge of the hood 6 ft, 6 in. (1.98 m) from thefloor and with the capacity to operate at a nominal net exhaust ventilation rate of 300 cfm per linear foot (460 L/s per linear metre)of active hood length. This hood shall extend a minimum of 6 in.
38、(152 mm) past both sides and the front of the cooking applianceand shall not incorporate side curtains or partitions. Makeup air shall be delivered through face registers or from the space, or both.Air shall not be blown in the direction of the griddle from any make up air source or from any other a
39、ppliance (that is, convectionoven fan).6.8 Barometer, for measuring absolute atmospheric pressure, to be used for the adjustment of measured gas volume to standardconditions. It shall have a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg.6.9 Data Acquisition System, for measuring
40、 energy and temperatures, capable of multiple temperature displays updating at leastevery 2 s.6.10 Pressure Gage,Gauge, for monitoring gas pressure, having a range from 0 to 15 in. H2O (0 to 3.7 kPa), resolution of 0.5in. H2O (125 Pa), and maximum uncertainty of 1 % of the measured value.6.11 Stopwa
41、tch, with a 1-s resolution.6.12 Temperature Sensor, for measuring gas temperature in the range from 50 to 100F (10 to 38C), with an uncertainty of61F (0.56C).6.13 Strain GageGauge Welder, capable of welding thermocouples to steel.57. Reagents and Materials7.1 Hamburger PattiesA sufficient quantity o
42、f frozen hamburger patties shall be obtained from a meat purveyor to conductthe heavy- and light-load cooking tests. Specifications for the patties shall be four per pound, nominal 20 6 2 % % fat (by weight),finished grind, pure beef patties with a moisture content between 58 and 62 % of the total h
43、amburger weight. patties.The prefrozen,14-lb (0.11-kg) patties shall be machine-prepared to produce 38-in. (9.5-mm) perforated 0.475 6 0.025-in. (9.5 6 0.6-mm) thickpatties with a nominalminimal diameter of 5 in. (127 mm).4.75 in. (114 mm) and a maximum diameter of 5.25 in. (133 mm). Forthis test, b
44、eef patties should be made through press molding forming anisotropic pucks without directional grains or intentionalair gaps between the grinds that may exhibit different cooking properties.5 Eaton Model W1200 Strain Gauge Welder, available from Eaton Corp., 1728 Maplelawn Road, Troy, MI 48084, has
45、been found satisfactory for this purpose.F1275 143NOTE 1It is important to confirm by laboratory tests that the hamburger patties are within the above specifications because these specifications impactdirectly on cook time and energy consumption.7.1.1 Visually inspect the patties for flatness, cuppi
46、ng, warpage, and dropping (excessive meat frozen to surface which causesa high spot).7.1.2 Measure 2 % of the patties from a container for thickness, each is measured at three points around the patty (120 fromeach other). Use this average in setting the gap between platens (9.7).7.1.3 Gravimetric mo
47、isture analysis shall be performed as follows: to determine moisture content, place a 1 lb sample of thetest food on a dry, aluminum sheet pan and place the pan in a convection drying oven at a temperature of 220 6 5F for a periodof 24 h. Weigh the sample before it is placed in the oven and after it
48、 is removed and determine the percent moisture content basedon the percent weight loss of the sample. The sample must be thoroughly chopped (18 in. or smaller squares) and spread evenlyover the surface of the sheet pan in order for all of the moisture to evaporate during drying and it is permissible
49、 to spread the sampleon top of baking paper in order to protect the sheet pan and simplify cleanup.NOTE 1It is important to confirm by laboratory tests that the hamburger patties are within the above specifications because these specifications impactdirectly on cook time and energy consumption.7.2 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46 by 33 by 2.5 cm), for use in packaging frozen hamburger patties.7.3 Freezer PaperWaxed commercial grade, 18-in. (46-cm) wide.7.4 Plastic WrapCommercial grade, 18-in.
