1、Designation: F 1605 95 (Reapproved 2007)An American National StandardStandard Test Method forPerformance of Double-Sided Griddles1This standard is issued under the fixed designation F 1605; the number immediately following the designation indicates the year oforiginal adoption or, in the case of rev
2、ision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the energy consumption andcooking performance of double-sided griddles. Th
3、e food ser-vice operator can use this evaluation to select a double-sidedgriddle and understand its energy efficiency and productivity.1.2 This test method is applicable to thermostatically con-trolled, double-sided gas and electric (or combination gas andelectric) contact griddles with separately h
4、eated top surfaces.1.3 The double-sided griddle can be evaluated with respectto the following (where applicable):1.3.1 Energy input rate (10.2);1.3.2 Temperature uniformity across the cooking surface(s)and thermostats accuracy (10.3);1.3.3 Preheat energy and time (10.4);1.3.4 Idle energy rate (10.5)
5、;1.3.5 Pilot energy rate, if applicable (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 the standard. The values given in parentheses are forinforma
6、tion only.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 regulatory limitations prior to use.2. Re
7、ferenced Documents2.1 ANSI Standard:2ANSI Z83.11 American National Standard for Gas FoodService Equipment2.2 AOAC Documents:3AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat ProductsAOAC Official Action 960.39 Fat (Crude) or Ether Extractin Meat2.3 ASHRAE Document
8、:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Definitions:3.1.1 cook time, nthe time required to cook frozen ham-burgers, as specified in 7.4,toa356 2 % weight loss duringa cooking energy efficiency test.3.1.2 cooking energy, nenergy consumed by the doubl
9、e-sided griddle as it is used to cook hamburger patties underheavy-, medium-, and light-load conditions.3.1.3 cooking energy effciency, na quantity of energyimparted to the hamburgers, expressed as a percentage ofenergy consumed by the double-sided griddle during thecooking event.3.1.4 cooking energ
10、y rate, nthe average rate of energyconsumption (Btu/h (kJ/h) or kW) during the cooking energyefficiency tests. It refers to all loading scenarios (heavy,medium, and light).3.1.5 double-sided griddle, na device for cooking food bydirect contact with two hot surfaces.3.1.6 energy input rate, nthe peak
11、 rate at which a double-sided griddle consumes energy (Btu/h (kJ/h) or kW).3.1.7 idle energy rate, nthe average rate of energy con-sumed (Btu/h (kJ/h) or kW) by the double-sided griddle while“holding” or “idling” the cooking surface at the thermostat setpoint.3.1.8 pilot energy rate, nthe average ra
12、te of energyconsumption (Btu/h (kJ/h) by a double-sided griddles con-tinuous pilot (if applicable).3.1.9 preheat energy, nthe amount of energy consumedby the double-sided griddle while preheating the cookingsurface from ambient room temperature to the thermostat setpoint.3.1.10 preheat rate, nthe av
13、erage rate (F/min (C/min)at which the cooking surface temperature is heated fromambient temperature to the double-sided griddles thermostatset point.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onPr
14、oductivity and Energy Protocol.Current edition approved April 1, 2007. Published July 2007. Originallyapproved in 1995. Last previous edition approved in 2001 as F 1605 95 (2001).2Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ans
15、i.org.3Available from AOAC International, 481 North Frederick Ave., Suite 500,Gaithersburg, Maryland 20877-2417, http:/www.aoac.org.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.or
16、g.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.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 capacity, nthe maximum rate (lb/h(
17、kg/h) at which the double-sided griddle can bring thespecified food product to a specified “cooked” condition.3.1.13 production rate, nthe average rate (lb/h (kg/h) atwhich the double-sided griddle brings the specified foodproduct to a specified “cooked” condition. It does not neces-sarily refer to
18、the maximum rate. The production rate varieswith the amount of food being cooked.3.1.14 recovery time, nthe average time from the removalof the last hamburger patty of a load until all sections of thecooking surfaces are back up to within 10F (5.56C) of settemperature and are ready to be reloaded.3.
19、1.15 uncertainty, nthe measure of systematic and pre-cision errors in specified instrumentation or the measure ofrepeatability of a reported test result.4. Summary of Test Method4.1 The double-sided griddle is connected to the appropriatemetered energy source, and the energy input rate is determined
20、to confirm that it is operating within 5 % of the nameplateenergy input rate.4.2 The bottom cooking surface is monitored directly abovethe thermostat sensing points and at additional predeterminedlocations while the double-sided griddle is idled at a nominal350F (177C). The temperature uniformity of
21、 the bottomcooking surface is determined.4.3 The amount of energy and time required to preheat thedouble-sided griddle to 350F (177C) is determined with theupper platens in the raised and lowered positions.4.4 The idle energy rate is determined with the thermostatsset to a calibrated 350F (177C) for
22、 both raised and loweredupper platen positions.4.5 When applicable, the pilot energy rate is determined forgas double-sided griddles.4.6 The double-sided griddle is used to cook frozen,14-lb(0.11-kg) 20 % fat, pure beef hamburger patties to a medium-done condition with the thermostats set to a calib
23、rated 350F(177C). The cooking energy rate and efficiency are deter-mined for heavy-, medium-, and light-load conditions. Theproduction rate and bottom cooking surface recovery time arealso reported for each of the three loading scenarios.5. Significance and Use5.1 The energy input rate test is used
24、to confirm that thedouble-sided griddle is operating properly prior to furthertesting.5.2 The temperature uniformity of the bottom cookingsurface may be used by food service operators to select adouble-sided griddle that provides a uniformly cooked product.5.3 The preheat energy and time can be usef
25、ul to foodservice operators to manage power demands and to know howrapidly the double-sided griddle can be ready for operation.5.4 The idle energy rate and pilot energy rate can be used toestimate energy consumption during non-cooking periods.5.5 Cooking energy efficiency is a precise indicator ofdo
26、uble-sided griddle energy performance under various load-ing conditions. This information enables the food serviceoperator to consider energy performance when selecting adouble-sided griddle.5.6 Production capacity is used by food service operators tochoose a double-sided griddle that matches their
27、food outputrequirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to10 lb (4.5 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.01 lb (0.004 kg).6.2 Barometer, for measuring absolute atmospheric pres-sure, for adjustment of the measured gas volume to stand
28、ardconditions. It shall have a resolution of 0.2 in. Hg (670 Pa) andan uncertainty of 0.2 in. Hg (670 Pa).6.3 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 ventilat
29、ion rate of 300 cfm per linear foot (460 L/s perlinear metre) of 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 fr
30、om the space, or both.6.4 Convection Drying Oven, with the temperature con-trolled at 215 to 220F (101 to 104C), used to determine themoisture content of both the raw and cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple temperature displays a
31、ndupdating at least every 2 s.6.6 Gas Meter, for measuring the gas consumption of adouble-sided griddle, being a positive displacement type with aresolution of at least 0.01 ft3(0.0003 m3) and a maximumuncertainty no greater than 1 % of the measured value for anydemand greater than 2.2 ft3/h (0.06 m
32、3/h). If the meter is usedfor measuring the gas consumed by the pilot lights, it shallhave a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 2 % of the measuredvalue.6.7 Pressure Gage, for monitoring gas pressure, having arange of 0 to 15 in. H2O (0 to 3.7 kPa), r
33、esolution of 0.5 in.H2O (125 Pa), and maximum uncertainty of 1 % of themeasured value.6.8 Strain Gage Welder, capable of welding thermocouplesto steel.56.9 Stop Watch, with a 1-s resolution.6.10 Temperature Sensor, for measuring gas temperature inthe range of 50 to 100F (10 to 38C) with an uncertain
34、ty of61F (0.56C).6.11 Thermocouple(s), fiberglass insulated, 24 gage, Type Kthermocouple wire, peened flat at the exposed ends and spotwelded to surfaces with a strain gage welder.6.12 Thermocouple Probe(s), industry standard Type T or Kthermocouples capable of immersion with a range of 50 to200F (1
35、0 to 93C) and an uncertainty of 61F (0.56C).5Eaton Model W1200 Strain Gauge Welder, available from Eaton Corporation,1728 Maplelawn Road, Troy, MI 48084, has been found satisfactory for thispurpose.F 1605 95 (2007)26.13 Watt-Hour Meter, for measuring the electrical energyconsumption of a double-side
36、d griddle, having a resolution ofat least 10 Wh and a maximum uncertainty no greater than1.5 % of the measured value for any demand greater than 100W. The meter shall have a resolution of at least 10 Wh and amaximum uncertainty no greater than 10 % for any demandless than 100 W.7. Reagents and Mater
37、ials7.1 Drip Rack, large enough to hold a full load of ham-burger patties in a single layer (that is, 24 patties for a 24 by36-in. (61 by 94-cm) double-sided griddle).7.2 Freezer Paper, waxed commercial grade, 18-in. (46-cm)wide.7.3 Half-Size Sheet Pans, measuring 18 by 13 by 1 in. (46by 33 by 2.5 c
38、m), for use in packaging frozen hamburgerpatties.7.4 Hamburger PattiesA sufficient quantity of frozenhamburger patties shall be obtained from a meat purveyor toconduct the heavy-, medium-, and light-load cooking tests.Specifications for the patties shall be four per pound, 20 6 2%fat (by weight), fi
39、nished grind, pure beef patties with amoisture content between 58 and 62 % of the total hamburgerweight. The prefrozen14-lb (0.11-kg) patties shall be machineprepared to produce38-in. (9.5-mm) thick patties with anominal diameter of 5 in. (127 mm).NOTE 1It is important to confirm by laboratory tests
40、 that the ham-burger patties are within the above specifications because these specifi-cations impact directly on cook time and cooking energy consumption.7.5 Plastic Wrap, commercial grade, 18-in. (46-cm) wide.8. Sampling, Test Units8.1 Double-Sided GriddleSelect a representative produc-tion model
41、for performance testing.9. Preparation of Apparatus9.1 Install the appliance according to the manufacturersinstructions under a 4-ft (1.2-m) deep canopy exhaust hoodmounted against the wall, with the lower edge of the hood 6 ft,6 in. (1.98 m) from the floor. Position the double-sided griddlewith the
42、 front edge of the cooking surface inset 6 in. (152 mm)from the front edge of the hood at the manufacturers recom-mended working height. The length of the exhaust hood andactive filter area shall extend a minimum of 6 in. (152 mm) pastboth sides of the double-sided griddle. In addition, both sidesof
43、 the appliance shall be a minimum of 3 ft (0.9 m) from anyside wall, side partition, or other operating appliance. Theexhaust ventilation rate shall be 300 cfm per linear foot (460L/s per linear metre) of hood length. (For example, a 3-ft(0.9-m) double-sided griddle shall be ventilated, at minimum,b
44、y a hood 4 by 4 ft (1.2 by 1.2 m) with a nominal air flow rateof 1200 cfm (1840 L/s). The application of a longer hood isacceptable, provided the ventilation rate is maintained at 300cfm per linear foot (460 L/s per linear metre) over the entirelength of active hood.) The associated heating or cooli
45、ngsystem shall be capable of maintaining an ambient temperatureof 75 6 5F (24 6 2.8C) within the testing environment whenthe exhaust ventilation system is operating.9.2 Connect the double-sided griddle to a calibrated energytest meter. For gas installations, install a pressure regulatordownstream fr
46、om the meter to maintain a constant pressure ofgas for all tests. Install the instrumentation to record both thepressure and temperature of the gas supplied to the double-sided griddle and the barometric pressure during each test sothat the measured gas flow can be corrected to standardconditions. F
47、or electric installations, a voltage regulator maybe required during tests if the voltage supply is not within62.5 % of the manufacturers nameplate voltage.9.3 For a gas double-sided griddle, adjust (during maximumenergy input) the gas supply pressure downstream from theappliances pressure regulator
48、 to within 62.5 % of the operat-ing manifold pressure specified by the manufacturer. Makeadjustments to the appliance following the manufacturersrecommendations for optimizing combustion. Proper combus-tion may be verified by measuring air-free CO in accordancewith ANSI Z83.11.9.4 For an electric do
49、uble-sided griddle, confirm (while theelements 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 double-sided griddle at its rated gas pressure or electricvoltage. If an electric unit is rated dual voltage (that is, designed to operateat either 208 or 240 V with no change in components), the voltage selectedby the manufacturer or tester, or both,
