1、Designation: F 1521 03 (Reapproved 2008)An American National StandardStandard Test Methods forPerformance of Range Tops1This standard is issued under the fixed designation F 1521; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the
2、 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 These test methods cover the energy consumption andcooking performance of range tops. The food service operat
3、orcan use this evaluation to select a range top and understand itsenergy consumption.1.2 These test methods are applicable to gas and electricrange tops including both discreet burners and elements andhot tops.1.3 The range top can be evaluated with respect to thefollowing (where applicable):1.3.1 E
4、nergy input rate (see 10.2), and1.3.2 Pilot energy consumption (see 10.3).1.3.3 Heat-up temperature response and temperature unifor-mity at minimum and maximum control settings (see 10.4), and1.3.4 Cooking energy efficiency and production capacity(see 10.5).1.4 The values stated in inch-pound units
5、are to be regardedas standard. The values given in parentheses are mathematicalconversions to SI units that are provided 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 theresponsibili
6、ty of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A 36/A 36M Specification for Carbon Structural SteelD 3588 Practice for Calculating Heat Value, Com
7、pressibil-ity Factor, and Relative Density of Gaseous Fuels2.2 ASHRAE Standard:ASHRAE Guideline 2-1986 (RA90) Thermal and RelatedProperties of Food and Food Materials33. Terminology3.1 Definitions:3.1.1 cooking containera vessel used to hold the foodproduct that is being heated by the cooking unit.3
8、.1.2 cooking energyenergy consumed by the cookingunit as it is used to raise the temperature of water in a cookingcontainer under full-input rate.3.1.3 cooking energy effciencyquantity of energy input tothe water expressed as a percentage of the quantity of energyinput to the cooking unit during the
9、 full-input rate tests.3.1.4 cooking unita heating device located on the rangetop that is powered by a single heat source comprised of eithera gas burner or an electrical element that is independentlycontrolled.3.1.5 energy input raterate (Btu/h) at which an applianceconsumes energy.3.1.6 heat-up te
10、mperature responsetemperature rise onthe surface of a steel plate during the test period in accordancewith the heat-up temperature-response test.3.1.7 production capacitymaximum rate at which thecooking unit heats water in accordance with the cookingenergy-efficiency test.3.1.8 production raterate a
11、t which the cooking unit heatswater in accordance with the cooking energy-efficiency test.3.1.9 rangea device for cooking food by direct or indirectheat transfer from one or more cooking units to one or morecooking containers.3.1.10 temperature uniformitythe comparison of indi-vidual temperatures me
12、asured on the surface of a steel plate atthe end of the test period in accordance with the heat-uptemperature-response test.3.1.11 uncertaintymeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.1These test methods are under the
13、jurisdiction ofASTM Committee F26 on FoodService Equipment and are the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2008. Published February 2009. Originallyapproved in 1994. Last previous edition approved in 2003 as F 1521 03.2For
14、referenced 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.3See ASHRAE Handbook of Fundamentals, Chapter 30, Table I, 1989, a
15、vailablefrom American Society of Heating, Refrigeration, and Air-Conditioning Engineers,1791 Tullie Circle NE, Atlanta, GA 30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4. Summary of Test Methods4.1 The range to be tested is
16、connected to the appropriatemetered energy source. The energy input rate is determined foreach type of cooking unit on the range top and for the entirerange top (all cooking units operating at the same time) toconfirm that the range top is operating within 5.0 % of thenameplate energy input rate. Th
17、e pilot energy consumption isalso determined when applicable to the range being tested.4.2 Thermocouples are attached to a circular steel platewhich is then placed on the cooking unit to be tested. Theheat-up temperature response of the cooking unit at theminimum control setting and at the maximum c
18、ontrol setting isdetermined as well as the temperature uniformity at eachcontrol setting.4.3 Energy consumption and time are monitored as eachdifferent type of cooking unit on the range is used to heat waterfrom 70 to 200F (21 to 93C) at the full-energy input rate.Cooking energy efficiency and produ
19、ction capacity are calcu-lated from this data.5. Significance and Use5.1 The energy input rate test is used to confirm that therange under test is operating at the manufacturers rated input.This test would also indicate any problems with the electricpower supply or gas service pressure.5.2 The heat
20、transfer characteristics of a cooking unit can besimulated by measuring the temperature uniformity of a steelplate.5.3 Idle energy rate and pilot energy consumption can beused by food service operators to estimate energy consumptionduring non-cooking periods.5.4 The cooking energy efficiency is a di
21、rect measurementof range efficiency at the full-energy input rate. This data canbe used by food service operators in the selection of ranges, aswell as for the management of a restaurants energy demands.NOTE 1The PGtherefore, it is important that the measured input rates of the individualcooking uni
22、ts fall within the specified variance from their nameplateratings.10.2.7 Confirm that the measured input rate or power(British thermal units per hour for a gas range top and kilowattsF 1521 03 (2008)3for an electric range top) for each cooking unit tested is within65 % of the rated nameplate input o
23、r power for that cookingunit. If the difference is greater than 65 %, terminate testingand contact the manufacture. The manufacturer may makeappropriate changes or adjustments to the individual cookingunits or the entire range top or choose to supply an alternativerange for testing. It is the intent
24、 of the testing procedures hereinto evaluate the performance of a range at rated gas pressure orelectrical voltage.10.3 Pilot Energy Consumption (Gas Models with StandingPilots):10.3.1 Where applicable, set the gas valve controlling thegas supply to the range top at the “pilot” position. Otherwise,s
25、et the range top temperature controls to the “off” position.10.3.2 Light and adjust pilots in accordance with the manu-facturers instructions.10.3.3 Record the gas reading after a minimum of8hofpilot operation.10.3.4 Allow pilots to operate for the remainder of the testslisted in this procedure. Do
26、not extinguish pilots until alltesting is complete.10.4 Heat-Up Temperature Response and Temperature Uni-formity at Minimum and Maximum Control Settings:10.4.1 Using a strain gage welder, attach seventeen thermo-couples to a 12-in. (300-mm) diameter,14-in. (6.4-mm) thicksteel plate as detailed in Fi
27、g. 1. Thermocouple locations shallbe numbered, starting with 1in the center, 2 to 9 on theinnermost circle of thermocouples, and 10 to 17 on theoutermost circle of thermocouples. For a hot top see Note 8.NOTE 8Use one steel plate for each full 1 by 1 ft (305 by 305 mm) ofcooking surface on the hot t
28、op cooking unit. For example, botha1by2-ft(305 by 610-mm) and a 112 by 2-ft (457 by 610-mm) cooking unit wouldrequire two plates; however,a2by2-ft (610 by 610-mm) cooking surfacewould require four plates. Alternately, a surface requiring more than oneplate can be tested using only one plate by movin
29、g the plate to each of therequired positions and repeating the test for each position. Many hot topsare designed to have a temperature gradient from front to back; therefore,the temperature data gathered from every plate position should be reportedseparately.10.4.2 Place and center the plate, thermo
30、coupled side up, onthe first cooking unit to be tested. The cooking unit to be testedshall be the one closest to front and left. Report the position ofthe tested cooking unit on a diagram of the range top (see Fig.2). If the cooking unit is an open gas burner, ensure that theplate is situated so tha
31、t the thermocouple locations on the topof the plate are over the open flame and not over the burnergrates. Support the thermocouple wires so that their weightdoes not affect the contact between any part of the plate and thecooking unit.10.4.3 Verify that the plate is at 75 6 5F (24 6 3C). Thecooking
32、 unit shall not have been operated for at least thepreceding 1 h.10.4.4 Operate the cooking unit at its minimum controlsetting or lowest level (that is, for gas cooking units operate thecooking unit at the lowest sustainable flame level and forelectric cooking units set the control at the lowest pos
33、ition atwhich the indicator light turns on or at the lowest setting of thecontrol knob) and immediately start recording the temperaturesand the time, simultaneously computing the average tempera-ture of the plate (all of the thermocouples combined).10.4.5 Allow the cooking unit to operate for 1 h. R
34、ecord theenergy consumption of the cooking unit.NOTE 9The length of the test is set at1hinorder to be sure to includethe temperature response for all types of ranges.10.4.6 At the end of 1 h, note the average temperature of theplate (all of the thermocouples combined) and the temperatureof each indi
35、vidual point on the plate.10.4.7 Turn the cooking unit off and allow it to sit and coolfor at least 1 h. Remove the plate from the cooking unit andallow it to cool to 75 6 5F (24 6 3C).10.4.8 Replace the plate on the cooking unit. Set thecooking unit controls at the maximum control setting or full“o
36、n,” and immediately start recording the temperatures and thetime, simultaneously computing the average temperature of theplate (all of the thermocouples combined).10.4.9 Allow the cooking unit to operate for 1 h. Record theenergy consumption of the cooking unit.10.4.10 At the end of 1 h, note the av
37、erage temperature ofthe plate (all of the thermocouples combined) and the tempera-ture of each individual point on the plate.10.4.11 Repeat the test for each type of cooking unit on therange top.10.5 Cooking Energy Effciency and Production Capacity:10.5.1 This procedure is comprised of one 30-min st
38、abili-zation run, followed by a minimum of three separate test runs(in accordance with A1.4.4) at the full-energy input rate. Thereported values of cooking energy efficiency and productioncapacity shall be the average of the three test runs.10.5.2 Prepare a minimum of three empty 13-in. (330-mm),20-
39、qt (19-L), sauce pots and lids (in accordance with 6.3).Verify that each sauce pot is at 75 6 5F (24 6 3C). For a hottop see Note 10.FIG. 1 Thermocouple Placement FIG. 2 Selection of Test Cooking UnitF 1521 03 (2008)4NOTE 10Use one sauce pot for each full 1 by 1 ft (305 by 305 mm)of cooking surface
40、on the hot top cooking unit. For example, botha1by2-ft (305 by 610-mm) and a 112 by 2-ft (457 by 610-mm) cooking unitwould require 6 sauce pots (two pots for three tests); however,a2by2-ft(610 by 610-mm) cooking surface would require 12 sauce pots (4 pots forthree tests).10.5.3 Each sauce pot lid sh
41、all have a hole located within 2in. (51 mm) of the center and no larger than 0.25 in. (6 mm) indiameter to allow for a thermocouple probe. The thermocoupleshall extend 4 in. (102 mm) below the bottom of the lid.10.5.4 Pour 20 lb (9091 g) of 70 6 2F (21 6 1C) waterinto each sauce pot and record the w
42、ater temperature. Place alid on each sauce pot. These are the test pots. Pour 20 lb of 706 2F water into a fourth similar sauce pot and center the poton the first cooking unit to be tested (see 10.4.2). Place the lidon this sauce pot. This is the stabilization pot.10.5.5 Set the cooking unit control
43、s at 50 6 5 % of thefull-energy input rate (including any pilot energy) and allowthe unit to operate for 30 min.At the end of 30 min, remove thestabilization pot.10.5.6 If the cooking unit is a hot top, repeat the stabiliza-tion procedure detailed in 10.5.4 and 10.5.5 for two 30-minstabilization per
44、iods, totaling 1 h.10.5.7 Center a test pot on the cooking unit, allowing nomore than 15 min between the removal of the previous pot andthe placement of this pot.10.5.8 Record the time and energy (including any electricenergy used by a gas range) required to raise the watertemperature to 200F (93C).
45、 If more than one sauce pot isrequired, end the test when the water temperature of all thesauce pots combined averages 200F.10.5.9 Repeat 10.5.7 and 10.5.8 for the two remaining testruns.10.5.10 Calculate the cooking energy efficiency and produc-tion capacity for the cooking unit in accordance with
46、11.7 and11.8.10.5.11 Repeat the procedures detailed in 10.5 until eachtype of cooking unit has been tested.11. Calculation and Report11.1 Test RangeSummarize the physical and operatingcharacteristics of the range.11.2 Apparatus and ProcedureConfirm that the testingapparatus conformed to all of the s
47、pecifications in Section 9.Describe any deviations from those specifications.11.3 Gas Calculations:11.3.1 For gas range tops, add electric energy consumptionto gas energy for all tests, with the exception of the energyinput rate test (see 10.2).11.3.2 Calculate the energy consumed based on:Egas5 V 3
48、 HV (1)where:Egas= energy consumed by the range top,HV = higher heating value,= energy content of gas measured at standard condi-tions, Btu/ft3, andV = actual volume of gas corrected for temperature andpressure at standard conditions, ft3.5 Vmeas3 Tcf3 Pcfwhere:Vmeas= measured volume of gas, ft3,Tcf
49、= temperature correction factor5absolute standard gas temperature,Rabsolute actual gas temperature,R5absolute standard gas temperature,Rgas temperature,F 1 459.67, RPcf= pressure correction factor5absolute actual gas pressure, psiaabsolute standard pressure, psia5gas gage pressure, psig 1 barometric pressure, psiaabsolute standard pressure, psiaNOTE 11Absolute standard gas temperature and pressure used in thiscalculation should be the same values used for determining the higherheating value. Standard conditions using Practice D 3588 a
