1、Designation: F1785 97 (Reapproved 2015) An American National StandardStandard Test Method forPerformance of Steam Kettles1This standard is issued under the fixed designation F1785; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, th
2、e 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 evaluates the energy consumption andcooking performance of steam kettles. The food service
3、opera-tor can use this evaluation to select a steam kettle andunderstand its energy consumption and performance character-istics.1.2 This test method is applicable to direct steam andself-contained gas or electric steam kettles. The steam kettlecan be evaluated with respect to the following, where a
4、ppli-cable:1.2.1 Maximum energy input rate (10.2).1.2.2 Capacity (10.3).1.2.3 Heatup energy efficiency and energy rate (10.4).1.2.4 Production capacity (10.4).1.2.5 Simmer energy rate (10.5).1.2.6 Pilot energy rate, if applicable (10.6).1.3 The values stated in inch-pound units are to be regardedas
5、standard. The values given in parentheses are mathematicalconversions to SI units that are provided for information onlyand are not considered standard.1.4 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of thi
6、s 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:2F1602 Specification for Kettles, Steam-Jacketed, 20 to 200gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam,Gas a
7、nd Electric HeatedF1603 Specification for Kettles, Steam-Jacketed, 32 oz to 20gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam,Gas and Electric Heated2.2 ANSI Standard:3Z83.11 American National Standard for Gas Food ServiceEquipment2.3 ASME Documents:4Standard Specification for Kettles, Steam
8、-Jacketed, 32 oz to20 gal (1 to 75.7 L), Tilting, Table Mounted, DirectConnected, Gas Fired and Electric FiredStandard Specification for Kettles, Steam-Jacketed, 20 to200 gal (75.7 to 757 L), Floor or Wall Mounted, DirectConnected, Gas Fired and Electric Fired2.4 ASHRAE Documents:5ASHRAE Guideline 2
9、-1986 (RA90) Engineering Analysisof Experimental DataASHRAE Handbook of Fundamentals, ThermodynamicProperties of Water at Saturation, Chapter 6, Table 2, 19893. Terminology3.1 Definitions:3.1.1 control electric energy, nthe electric energy, forexample, for controls, fans, consumed by steam kettles w
10、hoseprimary fuel source is not electricity, that is, gas, direct steam.Control electric energy is measured and reported separatelyfrom primary fuel energy so that their respective fuel prices canbe applied to estimate energy costs.3.1.2 fill-to-spill capacity, nthe maximum food capacity(gal) of the
11、steam kettle as determined by filling to the point ofoverflow.3.1.3 heatup energy, nenergy consumed by the steamkettle as it is used to heat the specified food product to aspecified temperature.3.1.4 heatup energy effciency, na quantity of energyimparted to the specified food product, expressed as a
12、 percent-age of energy consumed by the steam kettle during the heatupevent.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1, 2015. Pub
13、lished May 2015. Originallyapproved in 1997. Last previous edition approved in 2008 as F1787 97 (2008).DOI: 10.1520/F1785-97R15.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume informatio
14、n, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.4Available from American Society of Mechanical Engineers (ASME), ASMEInternational Headquarters, Three Park Ave., New York, NY
15、 10016-5990.5Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.5 heatup energy rate,
16、nthe average rate of energyconsumption (kBtu/h or kW) during the heatup energy effi-ciency test.3.1.6 maximum energy input rate, nthe peak rate (kBtu/hor kW) at which a steam kettle consumes energy, as measuredin this test method.3.1.7 nameplate energy input rate, nthe peak rate (kBtu/hor kW) at whi
17、ch a steam kettle consumes energy, as stated bythe manufacturer.3.1.8 nameplate capacity, nthe food capacity (gal) of thesteam kettle, as stated by the manufacturer.3.1.9 pilot energy rate, nthe rate of energy consumption(kBtu/h) by a gas steam kettles standing pilot, where appli-cable.3.1.10 produc
18、tion capacity, nthe highest rate (lb/h) atwhich a steam kettle can bring the specified food product to aspecified temperature.3.1.11 simmer energy rate, nthe rate (kBtu/h or kW) atwhich a steam kettle consumes energy while maintaining thespecified food product at a specified simmer temperature.3.1.1
19、2 steam kettle, nan appliance wherein heat is im-parted to food in a deep-sided vessel by steam or hot fluidcirculating through the jacket of the vessel.3.1.13 testing capacity, nthe capacity (gal) at which thesteam kettle is operated during the heatup and simmer tests,that is, 90 % of fill-to-spill
20、 capacity.4. Summary of Test Method4.1 The steam kettle is connected to the appropriate meteredenergy source, and the energy input rate is determined toconfirm that it is operating within 5 % of the nameplate energyinput rate.4.2 The steam kettle is filled to the point of overflow todetermine the fi
21、ll-to-spill capacity. For subsequent tests asmaller volume, the testing capacity, is calculated to allowadequate freeboard between the waterline and the lip of thekettle.4.3 The steam kettle is set to maximum input and monitoredas it heats water from 80F to 160F, which yields the heatupenergy effici
22、ency, heatup energy rate, and production capacity.4.4 The steam kettle controls are adjusted to maintain waterat 165F for three hours, yielding the simmer energy rate.4.5 When applicable, the energy required to maintain thestanding pilot for a gas appliance is measured, and the pilotenergy rate is r
23、eported.5. Significance and Use5.1 The maximum energy input rate test is used to confirmthat the steam kettle is operating within 5 % of the manufac-turers rated input so that testing may continue. This testmethod also may disclose any problems with the electric powersupply, gas service pressure, or
24、 steam supply flow or pressure.The maximum input rate can be useful to food serviceoperators for managing power demand.5.2 The capacity test determines the maximum volume offood product the kettle can hold and the amount of foodproduct that will be used in subsequent tests. Food serviceoperators can
25、 use the results of this test method to select asteam kettle, which is appropriately sized for their operation.5.3 Production capacity is used by food service operators tochoose a steam kettle that matches their food output. Theproduction capacity determined in this test method is a closeindicator o
26、f how quickly the kettle can bring soups, sauces, andother liquids up to serving temperature.5.4 Heatup energy efficiency and simmer energy rate allowthe operator to consider energy performance when selecting asteam kettle. Simmer energy rate is also an indicator of steamkettle energy performance wh
27、en preparing foods which requirelong cook times, for example, potatoes, beans, rice, or stew.5.5 Pilot energy rate can be used to estimate energy con-sumption for gas-fired steam kettles with standing pilots duringnon-cooking periods.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up
28、 to25 lb with a resolution of 0.01 lb and an uncertainty of 0.01 lb,for measuring the quantity of water loaded into the kettle.6.2 Barometer, for measuring absolute atmosphericpressure, for adjustment of measured natural gas volume tostandard conditions. Barometer shall have a resolution of 0.2in. H
29、g and an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of the hood 6 ft, 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of150 cfm/linear ft of active hood length. This hood shall extenda minimum of 6 in.
30、past both sides and the front of the cookingvessel and shall not incorporate side curtains or partitions.Makeup air shall be delivered through face registers or fromthe space, or both.6.4 Gas Meter, for measuring the gas consumption of asteam kettle, shall be a positive displacement type with aresol
31、ution of at least 0.01 ft3and a maximum uncertainty nogreater than 1 % of the measured value for any demand greaterthan 2.2 ft3/h. If the meter is used for measuring the gasconsumed by the pilot lights, it shall have a resolution of atleast 0.01 ft3and a maximum uncertainty no greater than 2 %of the
32、 measured value.6.5 Pressure Gage, for monitoring gas pressure. The gageshall have a range from 0 to 15 in. H2O, a resolution of 0.5 in.H2O, and a maximum uncertainty of 1 % of the measuredvalue.6.6 Stopwatch, with a 1-s resolution.6.7 Temperature Sensor, for measuring natural gas tempera-ture in th
33、e range from 50 to 100F with an uncertainty of 61F.6.8 Thermocouple Probe, industry standard Type T or TypeK thermocouples capable of immersion with a range from 50 to250F and an uncertainty of 61F.6.9 Watt-Hour Meter, for measuring the electrical energyconsumption of a steam kettle, having a resolu
34、tion of at least 1F1785 97 (2015)2Wh and a maximum uncertainty no greater than 1.5 % of themeasured value for any demand greater than 100 W. For anydemand less than 100 W, the meter shall have a resolution of atleast 1 Wh and a maximum uncertainty no greater than 10 %.7. Reagents and Materials7.1 Wa
35、ter, from municipal water supply or other potablesource.8. Sampling8.1 Steam KettleA representative production model shallbe selected for performance testing.9. Preparation of Apparatus9.1 Install the appliance in accordance with the manufactur-ers instructions under a 4-ft deep canopy exhaust hoodm
36、ounted against the wall, with the lower edge of the hood 6 ft,6 in. from the floor. Position the steam kettle with front edge ofthe cooking vessel inset 6 in. from the front edge of the hoodat the manufacturers recommended working height. Thelength of the exhaust hood and active filter area shall ex
37、tend aminimum of 6 in. past both sides of the cooking vessel. Inaddition, both sides of the appliance shall be a minimum of 3ft from any side wall, side partition, or other operatingappliance. The exhaust ventilation rate shall be 150 cfm/linearft of hood length. The application of a longer hood isa
38、cceptable, provided the ventilation rate is maintained at 150cfm/linear ft over the entire length of the active hood. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F within thetesting environment when the exhaust ventilation system isoperating
39、.9.2 Connect the steam kettle to a calibrated energy testmeter. For gas installations, install a pressure regulator down-stream from the meter to maintain a constant pressure of gasfor all tests. Install instrumentation to record both the pressureand temperature of the gas supplied to the steam kett
40、le and thebarometric pressure during each test so that the measured gasflow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is not within 62.5 % of the manufacturersnameplate voltage.9.3 For a gas steam kettle,
41、 adjust (during maximum energyinput) the gas supply pressure downstream from the appli-ances pressure regulator to within 62.5 % of the operatingmanifold pressure specified by the manufacturer. Make adjust-ments to the appliance following the manufacturers recom-mendations for optimizing combustion.
42、 Proper combustionmay be verified by measuring air-free CO in accordance withANSI Z83.11.9.4 For an electric steam kettle, while the elements areenergized, confirm that the supply voltage is within 62.5 % ofthe operating voltage specified by the manufacturer. Record thetest voltage for each test.NOT
43、E 1It is the intent of the testing procedure herein to evaluate theperformance of a steam kettle at its rated gas pressure or electric voltage.If an electric unit is rated dual voltage, that is, designed to operate at either208 or 240 V with no change in components, the voltage selected by themanufa
44、cturer or tester, or both, shall be reported. If a steam kettle isdesigned to operate at two voltages without a change in the resistance ofthe heating elements, the performance of the unit, for example, preheattime, may differ at the two voltages.9.5 Determine the control settings necessary to maint
45、ain astable simmer temperature in the kettle averaging 165 6 1F.If necessary, identify these control positions with a mark sothat the tester may quickly adjust the kettle between heatup andsimmer tests.10. Procedures10.1 General:10.1.1 If the steam kettle is equipped with a lid, all testsshall be co
46、nducted with the lid removed or fully raised.10.1.2 Optionally, all tests may be repeated with the lidclosed and the steam kettle reevaluated as a separate appliance.NOTE 2PG 10.1.3.2 Standard gas pressure and temperature used tocorrect measured gas volume to standard conditions;10.1.3.3 Measured ga
47、s temperature;10.1.3.4 Measured gas pressure;10.1.3.5 Barometric pressure;10.1.3.6 Ambient temperature; and,10.1.3.7 Energy input rate during or immediately prior totest.NOTE 3The preferred method for determining the heating value of gassupplied to the steam kettle under test is by using a calorimet
48、er or gaschromatograph in accordance with accepted laboratory procedures. It isrecommended that all testing be performed with gas with a heating valuebetween 1000 and 1075 Btu/ft3.10.1.4 For gas steam kettles, control electric energy con-sumption also shall be measured and added to gas energy forall
49、 tests, with the exception of the maximum energy input ratetest (see 10.2).NOTE 4If it is clear that the control electric energy consumption rateis constant during a test, an instantaneous power measurement can bemade when convenient during that test, rather than continuous monitoringof accumulated energy consumption. Energy can be estimated later, basedon the power measurement and the duration of the test.10.1.5 For electric steam kettles, the following shall beobtained and recorded for each run of every test:10.1.5.1 Voltage while elements are en
