1、Designation: F 1784 97 (Reapproved 2008)An 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 () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the energy consumption andcooking performance of floor-model and countertop pastac
3、ookers. 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 units with 1000 to 4000-in.3cookingcapacity. Cooking capacity is a measureme
4、nt 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 across to the other inside edgeof the cooking vat. The length is measured fro
5、m 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 efficiency (11.3),1.3.3 Preheat energy consumption, time, and rate (11.4),1.3.4 Id
6、le/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 values stated in inch-pound units are to be regardedas standard. The values gi
7、ven in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.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 establ
8、ish appro-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 SaturationASHR
9、AE Guideline 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-t
10、ion Method2.3 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 overf
11、low drain, 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
12、of the vessel. 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).3.1.4 test method, na def
13、initive procedure for the identi-fication, measurement, and evaluation of one or more qualities,characteristics, or properties of a material, product, system, orservice that produces a test result.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the d
14、irect responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2008. Published February 2009. Originallyapproved in 1997. Last previous edition approved in 2003 as F 1784 97 (2003).2Available from American Society of Heating, Refrigerating, and Air-Co
15、nditioning 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 St.,Arlington, VA 22209.4Available from American National Standards
16、 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.3.2 Definitions of Terms Specific to This Standard:3.2.1 cold water bath, na container filled with 60 to 80F(15.6 to 26.7
17、C) water, that 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 (B
18、tu/h or kW).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 productio
19、n rate, naverage 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 s
20、ystematic and 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 pa
21、sta cooker during 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
22、 canopyexhaust 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 conne
23、cted to the 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)
24、set to the maximum 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 sp
25、ecified cooking 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 whil
26、e thepasta cooker 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 past
27、a cookerunder 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
28、 the largest 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. Th
29、isinformation 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
30、 evaluate and 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
31、consumption 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 unc
32、ertaintyof 0.01 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
33、 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 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 a
34、nd shall not 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.6.5 Data Acquisition S
35、ystem, 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.F 1784 97 (2008)
36、26.7 Gas Meter, 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 formeasuri
37、ng the gas 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 sha
38、ll have a 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 f
39、rom 0 to 15 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 u
40、ncertainty 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
41、cooker in 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 1
42、00 W, the 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 te
43、st, with a 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
44、is 100 % durum 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;11.1.1.4 Measured gas pressure;11.1.1.5 Barome
45、tric 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. Theuse of b
46、ottled natural gas with a certified heating value within the specifiedF 1784 97 (2008)41025 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
47、(see 11.2).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 r
48、ated nameplate 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
49、the indicationline. 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 pr
