1、Designation: F 1784 97 (Reapproved 2003)e1An American National StandardStandard Test Method forPerformance of a Pasta Cooker1This standard is issued under the fixed designation F 1784; 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 (e) indicates an editorial change since the last revision or reapproval.e1NOTESections 2.3 and 9.5 were editorially corrected in February 2005.1. Scope1.1 This test method covers the ener
3、gy consumption andcooking performance of floor-model and countertop pastacookers. The food service operator can use this evaluation toselect a pasta cooker and understand its energy consumptionand production capacity.1.2 This test method is applicable to floor and countertopmodel gas and electric un
4、its with 1000 to 4000-in.3cookingcapacity. Cooking capacity is a measurement of availablecooking volume. The depth of the cooking capacity is mea-sured from the heating elements or heat transfer surface, orboth, to the water fill line. The width is measured from theinside edge of the cooking vat acr
5、oss to the other inside edgeof the cooking vat. The length is measured from the front insideedge of the cooking vat to the rear inside edge of the cookingvat.1.3 The pasta cooker can be evaluated with respect to thefollowing (where applicable):1.3.1 Energy input rate (11.2),1.3.2 Water-boil efficien
6、cy (11.3),1.3.3 Preheat energy consumption, time, and rate (11.4),1.3.4 Idle/simmer (11.5),1.3.5 Pilot energy rate (11.6), and1.3.6 Pasta cooking preparation (11.7).1.4 This test method is not intended to answer all perfor-mance criteria in the evaluation and selection of a pasta cooker.1.5 The valu
7、es stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.6 This test method 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 appr
8、o-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASHRAE Documents:21989 ASHRAE Handbook of Fundamentals, Chapter 6,Table 2Thermodynamic, Chapter 6, Table2Thermodynamic Properties of Water at SaturationASHRAE Guide
9、line 21986 (RA90), Engineering Analy-sis of Experimental Data, American Society of Heating,Refrigeration, and Air Conditioning Engineers, Inc.2.2 AOAC Documents:3AOAC 984.25 Moisture (Loss of Mass on Drying) inFrozen French Fried PotatoesAOAC 983.23 Fat in Foods: Chloroform-Methanol Extrac-tion Meth
10、od2.3 ANSI Standard:4ANSI Z83.11 American National Standard for Gas FoodService Equipment3. Terminology3.1 Definitions:3.1.1 auto-fill, na water height sensor devise that activatesa fresh water fill solenoid if the water level in the cookingvessel drops below predetermined height.3.1.2 overflow drai
11、n, na drain for eliminating the excessfoam and starch created during the cooking process.3.1.3 pasta cooker, nan appliance, including a cookingvessel, in which water is placed to such a depth that thecooking food is essentially supported by displacement of thewater rather than by the bottom of the v
12、essel. Heat is deliveredto the water by means of an immersed electric element or bandwrapped vessel (electric pasta cooker), or by heat transfer fromgas burners through either the walls of the pasta cooker orthrough tubes passing through the water (gas pasta cooker).1This test method is under the ju
13、risdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Sept. 10, 2003. Published September 2003. Originallyapproved in 1997. Last previous edition approved in 1997 as F 1784 97.2Ava
14、ilable from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.3Official Methods ofAnalysis of theAssociation of OfficialAnalytical Chemists.Available from the Association of Official Analytical Chemists, 1111 N. 19th S
15、t.,Arlington, VA 22209.4Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.4 test method, na definitive procedure for the iden
16、ti-fication, measurement, and evaluation of one or more qualities,characteristics, or properties of a material, product, system, orservice that produces a test result.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold water bath, na container filled with 60 to 80F(15.6 to 26.7C) water, th
17、at is used to cool the cooked pasta tostop the cooking process. The water bath needs enough watercapacity to be able to completely cover the cooked pasta whena pasta basket is submerged into the cold water bath.3.2.2 energy input rate, npeak rate at which a pastacooker consumes energy (Btu/h or kW).
18、3.2.3 pilot energy rate, naverage rate of energy consump-tion (Btu/h (kJ/h) by a pasta cookers continuous pilot, ifapplicable.3.2.4 production capacity, nmaximum rate (lb/h (kJ/h) atwhich a pasta cooker can bring the specified food product to aspecified “cooked” condition.3.2.5 production rate, nave
19、rage rate (lb/h (kJ/h) at whicha pasta cooker brings the specified food product to a specified“cooked” condition. This does not necessarily refer to maxi-mum rate.3.2.6 test, na set of three loads of pasta cooked in aprescribed manner and sequential order.3.2.7 uncertainty, nmeasure of systematic an
20、d precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.2.8 water-boil effciency, nquantity of energy (latentheat of vaporization) required to boil water from the pastacooker, expressed as a percentage of the quantity of energyinput to the pasta cooker d
21、uring the boil-off period.3.2.9 working capacitythe calculated capacity of themanufacturers cooking baskets as determined by a specifiedmethod of calculation.4. Summary of Test Method4.1 All of the pasta cooking tests shall be conducted withthe pasta cooker installed under a wall-mounted canopyexhau
22、st ventilation hood that shall operate at an airflow basedon 300 cfm/linear ft (460 L/s/linear m) of hood length.Additionally, an energy supply meeting the manufacturersspecification shall be provided for the gas or electric pastacooker under test.4.2 The pasta cooker under test is connected to the
23、appro-priate metered energy source. The measured energy input rateis determined and checked against the rated input beforecontinuing with testing.4.3 The pasta cooker is place on a platform scale andoperated with a known weight of water contained in the pastacooker and the thermostat(s) set to the m
24、aximum setting. Aftera specified weight of water was boiled off, the water-boilefficiency is calculated.4.4 The water temperature in the cooking zone of the pastacooker is monitored at a location chosen to represent theaverage temperature of the water while the pasta cookermaintains a specified cook
25、ing temperature. The pasta cookersthermostat is calibrated to achieve the calculated simmer/idletemperature at a location chosen to represent the averagetemperature of the water while the pasta cooker is maintainingthe idle condition.4.5 Preheat energy, time, and rate are determined while thepasta c
26、ooker is operated with the thermostat(s) are set tospecified temperature. The idle/simmer/energy are determinedwhile the pasta cooker operated with the thermostat(s) are setto specified idle temperature. The rate of pilot energy consump-tion also is determined when applicable to the pasta cookerunde
27、r test.4.6 Energy consumption and time are monitored while thepasta cooker is used to cook three loads of dry, 0.072 6 0.004in. in diameter spaghetti pasta to a condition of 125 6 3%weight gain with the thermostat(s) set at a calibrated cookingtemperature. Production capacity is based on the largest
28、 pastaload.5. Significance and Use5.1 The energy input rate test is used to confirm that thepasta cooker under test is operating in accordance with itsnameplate rating.5.2 Water-boil efficiency is a quick indicator of pasta cookerenergy efficiency performance under boiling conditions. Thisinformatio
29、n enables the food service operator to considerenergy efficiency performance when selecting a pasta cooker.5.3 The pasta cooker temperature calibration is used toensure that the pasta cooker being tested is operating at thespecified temperature. Temperature calibration also can be usedto evaluate an
30、d calibrate the thermostat control dial(s).5.4 Preheat energy and time can be useful to food serviceoperators to manage energy demands and to estimate theamount of time required for preheating a pasta cooker.5.5 Idle/simmer energy rate and pilot energy rate can beused to estimate energy consumption
31、during non-cookingperiods.5.6 Production capacity is used by food service operators tochoose a pasta cooker that matches their particular food outputrequirements.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to10 lb, with a resolution of 0.01 lb (0.004 kg) and an uncertaintyof 0
32、.01 lb.6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg (670Pa) and an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hook, 4 ft (1.2 m) in depth, wall-mounted with the lower edge
33、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/linear ft (460 L/s/linear m)of active hood length. This hood shall extend a minimum of 6in. (152 mm) past both sides and the front of the cookingappliance and shall not
34、 incorporate side curtains or partitions.Makeup air shall be delivered through face registers or fromthe space, or both.6.4 Convection Drying Oven, with temperature controlled at220 6 5F (100 6 3C), used to determine moisture content ofboth the dry and cooked pasta.F 1784 97 (2003)e126.5 Data Acquis
35、ition System, for measuring energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.6 Flowmeter, for measuring total water consumption ofthe appliance. Shall have a resolution of 0.01 gal and anuncertainty of 0.01 gal at a flow rate as low as 0.2 gpm.6.7 Gas M
36、eter, for measuring the gas consumption of apasta cooker, shall be 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(0.06 m3)/h. If the meter is used formeasuring the gas
37、 consumed by the pilot lights, it shall have aresolution of at least 0.01 ft3and a maximum uncertainty nogreater than 2 % of the measured value.6.8 Platform Balance Scale, or appropriate load cells, usedto measure the loss of water from the pasta cooker during waterboil test. The scale shall have a
38、capacity to accommodate thetotal weight of the pasta cooker plus 200 lb (90.7 kg) of water,and shall have a precision of 0.2 lb (10 g) and an uncertaintyof 0.2 lb when used to measure the loss of water from the pastacooker.6.9 Pressure Gage, for monitoring gas pressure. Shall havea range from 0 to 1
39、5 in. H2O (0 to 3.7 kPa), a resolution of 0.5in. H2O (125 kPa), and a maximum uncertainty of 1 % of themeasured value.6.10 Stopwatch, with a 1-s resolution.6.11 Thermocouple Probe(s), industry standard Type T orType K thermocouples capable of immersion, with a rangefrom 50 to 400F and an uncertainty
40、 of 61F (60.56C).6.12 Temperature Sensor, for measuring natural gas tem-perature in the range from 50 to 100F with an uncertainty of61F (60.56C).6.13 Pasta Cooker Baskets, supplied by the manufacturer ofthe pasta cooker under testing. A total of three baskets isrequired to test each pasta cooker in
41、accordance with theseprocedures.6.14 Watt-Hour Meter, for measuring the electrical energyconsumption of a pasta cooker, shall have a resolution of atleast 10 Wh and a maximum uncertainty no greater than 1.5 %of the measured value for any demand greater than 100 W. Forany demand less than 100 W, the
42、meter shall have a resolutionof at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials47.1 Water, having a maximum hardness of three grains pergallon. Distilled water may be used.7.2 Deionized or Distilled Water, Shall be used for thewater-boil efficiency test, with a
43、 conductivity of no greater than100 mV.7.3 Pasta Noodles, will be a dry-type spaghetti shape. Thespaghetti shall be manufactured from 100 % durum semolinawheat. The spaghetti diameter shall be 0.072 6 0.004 in., witha specified initial moisture content (10 6 2 %).NOTE 1Bordent Prince line is 100 % d
44、urum semolina wheatspaghetti-shape pasta and has been shown to be an acceptable product fortesting by PG 11.1.1.2 Standard gas pressure and temperature used tocorrect measured gas volume to standard conditions;11.1.1.3 Measured gas temperature;F 1784 97 (2003)e1411.1.1.4 Measured gas pressure;11.1.1
45、.5 Barometric pressure; and,11.1.1.6 Energy input rate during or immediately prior totest.NOTE 6The preferred method for determining the heating value of thegas supplied to the pasta cooker under test is by using a calorimeter or gaschromatograph in accordance with accepted laboratory procedures. Th
46、euse of bottled natural gas with a certified heating value within the specified1025 6 25-Btu/ft3(38160 6 930-kJ/m3) range is an acceptable alternative.11.1.2 For a gas pasta cooker, add electric energy consump-tion to gas energy for all tests, with the exception of the energyinput rate test (see 11.
47、2).11.1.3 For an electric pasta cooker, record the following foreach run of each test run:11.1.3.1 Voltage while elements are energized; and,11.1.3.2 Energy input rate during or immediately prior tothe test run.11.1.4 For each test run, confirm that the peak input rate iswithin 65 % of the rated nam
48、eplate input. If the difference isgreater than 5 %, terminate testing and contact the manufac-turer. The manufacturer may make appropriate changes oradjustments to the pasta cooker.11.1.5 For all tests, record the altitude of the testing facility.11.1.6 For all tests maintain water level at the indi
49、cationline. If the pasta cooker has no indication line, then maintainthe water level to the manufacturers recommended capacity atall times.11.2 Measured Energy Input Rate:11.2.1 Load the pasta cooker to the indicated fill line withfresh water, and turn the pasta cooker on with the temperaturecontrol(s) set to the maximum setting.11.2.2 Let the pasta cooker run for a period of 15 min, thenmonitor the time required for the pasta cooker to consume 5ft3(0.14 m3) of gas. Adjustments to the input rate may be madeby adjusting the gas manifold pressure (
