1、Designation: F1484 12F1484 15 An American National StandardStandard Test Methods forPerformance of Steam Cookers1This standard is issued under the fixed designation F1484; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of
2、 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 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operato
3、rcan use this evaluation to select a steam cooker and understand its energy consumption.1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuumsteam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection st
4、eam cookers; steam cookers withself-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source(Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable):1.2.1 Maximum ener
5、gy input rate (see 10.2).1.2.2 Preheat energy consumption and duration (see 10.3).1.2.3 Idle energy rate (see 10.5).1.2.4 Pilot energy rate (see 10.6).1.2.5 Frozen green pea cooking energy efficiency (see 10.8).1.2.6 Frozen green pea production capacity (see 10.8).1.2.7 Whole potato cooking energy e
6、fficiency (see 10.9).1.2.8 Whole potato production capacity (see 10.9).1.2.9 Water consumption (see 10.7, 10.9, and 10.10).1.2.10 Condensate temperature (see 10.8 and 10.9).1.2.11 Cooking uniformity (see 10.11).1.3 The values stated in inch-pound units are to be regarded as standard. The SI units gi
7、ven in parentheses are for informationonly.1.4 This standard may involve hazardous materials, operations, and equipment. It does not address all of the safety concerns,if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health pr
8、acticesand determine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous FuelsF1217 Specification for Cooker, Steam2.2 ASHRAE Documents:3ASHRAE Handbook
9、of Fundamentals,Fundamentals Thermal and Related Properties of Food and Food Materials, Chapter 30,Table 1, 1989.1989ASHRAE Handbook of Fundamentals,Fundamentals Thermodynamic Properties of Water at Saturation, Chapter 6, Table 2,1989.19892.3 Other Document:4Development and Application of a Uniform
10、Testing Procedure for Steam Cookers1 These test methods are under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2012Nov. 1, 2015. Published December 2012Febr
11、uary 2016. Originally approved in 1993. Last previous edition approved in 20052012as F1484 05.F1484 12. DOI: 10.1520/F1484-012.10.1520/F1484-15.2 For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at serviceastm.org. For Annual Book of ASTM Standardsvo
12、lume information, refer to the standards Document Summary page on the ASTM website.3 Available from American Society of Heating, Refrigerating and Air Conditioning Engineers, Inc., 1791 Tullie Circle, NE, Atlanta, GA 30329.4 Available from the Food Service Technology Center, 12949 Alcosta Blvd., #10
13、1, San Ramon, CA 94583.This document is not an ASTM standard and is intended 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
14、users consult prior editions as appropriate. In all cases only the current 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 States13. Terminology3.1 Definit
15、ions:3.1.1 boiler, nself-contained vessel, separate from the cooking cavity, wherein water is boiled to produce steam for the steamcooker. Also called a steam generator.3.1.2 condensate, nmixture of condensed steam and cooling water, exiting the steam cooker and directed to the floor drain.3.1.3 coo
16、king energy effciency, nquantity of energy imparted to the specified food product expressed as a percentage ofenergy consumed by the steam cooker during the cooking event.3.1.4 cooking energy rate, naverage rate of energy consumption (kBtu/h or kW) during the cooking energy efficiency test.Refers to
17、 any loading scenario in the green pea or potato load tests.3.1.5 electric energy rate, nrefers to rate of electric energy consumption (kW) by steam cookers whose primary fuel sourceis not electricity (for example, gas). Electric energy is measured and reported separately from the primary fuel energ
18、y so that therespective fuel prices can be applied to estimate energy costs.3.1.6 green pea load, n12 by 20 by 212 in. (300 by 500 by 65 mm) perforated hotel pan filled with 8.0 6 0.01 lb (3.6 6 .005kg) of fresh-frozen, grade A, green peas.3.1.7 high-pressure steam cooker, nsteam cooker wherein cook
19、ing compartment operates between 10 and 15 psig(Specification F1217 Classification Grade C).3.1.8 idle energy rate, nrate of energy consumed by the steam cooker while maintaining the boiler or reservoir at amanufacturer-defined operating pressure or temperature with no cooking taking place.3.1.9 low
20、-pressure steam cooker, nsteam cooker wherein cooking compartment operates between 3 and 9.9 psig (SpecificationF1217 Classification Grade B).3.1.10 maximum energy input rate, npeak rate at which an appliance consumes energy, typically reflected during preheat.3.1.11 pilot energy rate, nrate of ener
21、gy consumption (kBtu/h) by a gas steam cookers standing pilot (if applicable).3.1.12 potato load, none 12 by 20 by 212 in. (300 by 500 by 65 mm) perforated hotel pan filled with 50 6 2 fresh, whole,US No. 1, size B, red potatoes, weighing 8.0 6 0.2 lb (3.6 6 0.1 kg).3.1.13 preheat, nprocess of bring
22、ing the steamer (boiler) water from city supply temperature to operating temperature(pressure).3.1.14 preheat duration, ntotal time required for preheat, from preheat initiation at controls to when the steam cooker is readyto cook.3.1.15 preheat energy, namount of energy consumed by the steam cooker
23、 during a preheat.3.1.16 pressureless steam cooker, nsteam cooker wherein cooking compartment operates between 0 and 2.9 psig(Specification F1217 Classification Grade A).3.1.17 production capacity, nmaximum rate (lb (kg)/h) at which steam cooker can bring the specified food product to aspecified “co
24、oked” condition.3.1.18 production rate, nrate (lb (kg)/h) at which steam cooker brings the specified food product to a specified “cooked”condition. Does not necessarily refer to maximum rate. The production rate varies with the loading scenario and the amount ofproduct being cooked.3.1.19 steam cook
25、er, ncooking appliance wherein heat is imparted to food in a closed compartment by direct contact withsteam. The compartment can be at or above atmospheric pressure. The steam can be static or circulated.3.1.20 water consumption, nwater consumed by the steam cooker. Includes both water used in the p
26、roduction of steam andcooling water (if applicable) for condensing/cooling unused steam.4. Summary of Test Method4.1 The maximum energy input rate is determined to check whether the steam cooker is operating properly. If the measuredinput rate is not within 5 % of the rated input, all further testin
27、g ceases and the manufacturer is contacted. The manufacturer maymake appropriate changes or adjustments to the steam cooker.4.2 The energy and time required to preheat the steamer to an operating condition are determined.4.3 Idle energy rate is determined for the steamer while it is maintaining oper
28、ating pressure or temperature when no cookingis taking place.4.4 Pilot energy rate is determined when applicable to a gas fired steam cooker under test.4.5 Green pea cooking energy efficiency is determined by cooking a capacity number of frozen green pea loads from 0 to 180F(18 to 82C).F1484 1524.6
29、Whole potato cooking energy efficiency is determined by cooking a capacity number of fresh whole potatoes to a specifieddoneness.4.7 Green pea load and whole potato load production capacities (lbpea/h or lbpotato/h (kgpea/h or kgpotato/h) are determined bythe respective cooking energy efficiency tes
30、ts.4.8 Water consumption (gal/h (L/h) is monitored during all cooking energy efficiency tests to determine the rate of water usage.4.9 Condensate temperature is monitored during all cooking energy efficiency tests.4.10 The uniformity of heating within the steamers compartment is determined and repor
31、ted based on the average temperatureon each pan during ice load cooking tests (pans of ice simulating pans of frozen food).5. Significance and Use5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturers rated input.This test would also indicat
32、e any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quicklythe steam cooker can be ready for operation.5.3 Idle energy rate and pilot e
33、nergy rate can be used to estimate energy consumption.5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen productsunder various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker.
34、5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require longcook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference inenergy efficiency between pressure and pressurele
35、ss steam cookers for this type of cooking event. The information may help a foodservice operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energyperformance perspective.5.6 Green pea production capacity and potato production capacity
36、can be used by food service operators to choose a steamcooker to match their particular food output requirements.5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation.5.8 Condensate temperature measurement is useful to verify tha
37、t the temperature does not exceed regional building code limits.5.9 Cooking uniformity provides information regarding the steamers ability to cook food at the same rate throughout thesteamers compartment.6. Apparatus6.1 Watt-Hour Meter, for measuring the electrical energy consumption of a steam cook
38、er, shall have a resolution of at least 10Wh and a maximum uncertainty no greater than 1.5 % of the measured value for any demand greater than 100 W. For any demandless than 100 W, the meter shall have a resolution of at least 1.5 Wh and a maximum uncertainty no greater than 1.5 %.6.2 Gas Meter, for
39、 measuring the gas consumption of a steam cooker, shall be a positive displacement type with a resolutionof at least 0.01 ft3 (0.0003 m3) and a maximum uncertainty no greater than 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 gas c
40、onsumed by the pilot lights, it shall have a resolution of at least0.01 ft3 (0.0003 m3) and have a maximum uncertainty no greater than 2 % of the measured value.6.3 Steam Flow Meter, for measuring the flow of steam to a steam cooker that uses either a direct external potable steam sourceor a steam c
41、oil steam generator. Shall have a resolution of 0.01 ft3 (0.0003 m3) and a maximum uncertainty of 1 % of the measuredvalue.6.4 Pressure Gauge, for measuring pressure of steam to a steam cooker that uses either a direct external potable steam sourceor a steam coil steam generator. Shall have a resolu
42、tion of 0.5 psig (3.4 kPa) and a maximum uncertainty of 1 % of the measuredvalue.6.5 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted with the lower edge of the hood 6 ft, 6 in. (2.0 m) from the floorand with the capacity to operate at a nominal exhaust ventilation rate of 300 cfm per linear
43、 foot (230 L/s per linear meter) of activehood length. This hood shall extend a minimum of 6 in. (150 mm) past both sides and the front of the cooking appliance and shallnot incorporate side curtains or partitions. Makeup air shall be delivered through face registers or from the space, or both.6.6 P
44、ressure Gauge, for monitoring boiler pressure. The gauge shall have a resolution of 0.5 psig (3.4 kPa) and a maximumuncertainty of 1 % of the measured value.6.7 Pressure Gauge, for monitoring natural gas pressure. The gauge shall have a range of 0 to 15 in. H2O (0 to 3.7 kPa), aresolution of 0.5 in.
45、 H2O (125 Pa), and a maximum uncertainty of 1 % of the measured value.F1484 1536.8 Temperature Sensor, for measuring gas temperature in the range of 50 to 100F (10 to 40 C), with a resolution of 0.1F(0.05 C) (0.05C) and an uncertainty of 60.5F (0.3C).61.0F (0.6C).6.9 Barometer, for measuring absolut
46、e atmospheric pressure, to be used for adjustment of measured natural gas volume tostandard conditions, having a resolution of 0.2 in. Hg (670 Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.10 Flow Meter, for measuring total water consumption of the appliance. The meter shall have a resolution of 0
47、.01 gal (40 ml),and an uncertainty of 0.01 gal (40 ml), at flow rate as low as 0.2 gpm (13 ml/s).6.11 Stopwatch, with a 1-s resolution.6.12 Analytical Balance Scale, for measuring weight of food for cooking test loads and for weighing hotel pans. It shall havea resolution of 0.01 lb (5 g) and an unc
48、ertainty of 0.01 lb (5 g).6.13 Calibrated Exposed Junction Thermocouple Probes, with a range from 20 to 400F (30 to 200C), with a resolution of0.2F (0.1C) and an uncertainty of 0.5F (0.3 C), 61.0F (0.6C), for measuring temperature of frozen green peas, potatoes,calorimeter water, water entering the
49、boiler, and condensate. Calibrated Type K thermocouples (24 GA wire) are a good choice.6.14 Hotel Pans, perforated, for frozen green pea and potato tests, with 12 by 20 by 212 in. dimensions (300 by 500 by 65 mm)stainless steel weighing 2.5 6 0.5 lb (1.1 6 0.2 kg).6.15 Water-Bath Calorimeter, for temperature determination of the cooked green pea load. The calorimeter is comprised of fivecomponents and are shown in Fig. 1: inner containercylindrical, 0.087-in. (2.2-mm) thick walled, plastic drum (PG drum insulationR-25 fibe
