1、Designation: F 1786 97 (Reapproved 2004)e1An American National StandardStandard Test Method forPerformance of Braising Pans1This standard is issued under the fixed designation F 1786; 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 2.2 and 9.3 were editorially corrected in February 2005.1. Scope1.1 This test method evaluates the en
3、ergy consumption andcooking performance of braising pans. The food serviceoperator can use this evaluation to select a braising pan andunderstand its energy consumption and performance character-istics.NOTE 1Braising pans also are commonly referred to as tilting skillets.This test method uses the te
4、rm braising pan in accordance with Specifi-cation F 1047.1.2 This test method is applicable to self-contained gas orelectric braising pans. The braising pan can be evaluated withrespect to the following, where applicable:1.2.1 Maximum energy input rate (10.2).1.2.2 Capacity (10.3).1.2.3 Heatup energ
5、y efficiency and energy rate (10.4).1.2.4 Production capacity (10.4).1.2.5 Simmer energy rate (10.5).1.2.6 Surface temperature uniformity, optional, (10.6).1.2.7 Pilot energy rate (10.7).1.3 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are fo
6、r informa-tion only.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 this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to
7、 use.2. Referenced Documents2.1 ASTM Standards:2F 1047 Specification for Frying and Braising Pans, TiltingTypeF 1275 Test Methods for the Performance of Griddles2.2 ANSI Standard:2ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Documents:3ASHRAE Guideline 2-1986 (RA90)
8、 Engineering Analysisof Experimental DataASHRAE Handbook of Fundamentals, “ThermodynamicProperties of Water at Saturation,” Chapter 6, Table 2,19893. Terminology3.1 Definitions:3.1.1 braising pan, nan appliance wherein heat is im-parted to food in a shallow-sided flat-bottomed vessel byconduction th
9、rough the heated pan bottom.3.1.2 control electric energy, nthe electric energy, forexample, for controls, fans, consumed by braising pans whoseprimary fuel source is not electricity, that is, gas. Controlelectric energy is measured and reported separately fromprimary fuel energy so that their respe
10、ctive fuel prices can beapplied to estimate energy costs.3.1.3 fill-to-spill capacity, nthe maximum food capacity(gal) of the braising pan as determined by filling to the point ofoverflow.3.1.4 heatup energy, nenergy consumed by the braisingpan as it is used to heat the specified food product to a s
11、pecifiedtemperature.3.1.5 heatup energy effciency, na quantity of energyimparted to the specified food product, expressed as a percent-age of energy consumed by the braising pan during the heatupevent.3.1.6 heatup energy rate, nthe average rate of energyconsumption (kBtu/h or kW) during the heatup e
12、nergy effi-ciency test.3.1.7 maximum energy input rate, nthe peak rate (kBtu/hor kW) at which a braising pan consumes energy, as measuredin this test method.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26
13、.06 onProductivity and Energy Protocol.Current edition approved April 1, 2004. Published April 2004. Originallyapproved in 1997. Last previous edition approved in 1997 as F 1786 97.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.or
14、g. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.1Copyright ASTM International, 1
15、00 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.8 nameplate energy input rate, nthe peak rate (kBtu/hor kW) at which a braising pan consumes energy, as stated bythe manufacturer.3.1.9 nameplate capacity, nthe food capacity (gal) of thebraising pan, as stated by
16、 the manufacturer.3.1.10 pilot energy rate, nthe rate of energy consumption(kBtu/h) by a gas braising pans standing pilot, where appli-cable.3.1.11 production capacity, nthe highest rate (lb/h) atwhich a braising pan can bring the specified food product to aspecified temperature.3.1.12 simmer energy
17、 rate, nthe rate (kBtu/h or kW) atwhich a braising pan consumes energy while maintaining thespecified food product at a specified simmer temperature.3.1.13 surface temperature uniformity, nthe variation incooking surface temperature measured at several points acrossthe pan bottom.3.1.14 testing capa
18、city, nthe capacity (gal) at which thebraising pan is operated during the heatup and simmer tests,that is, 80 % of fill-to-spill capacity.4. Summary of Test Method4.1 Connect the braising pan to the appropriate meteredenergy source, and determine the energy input rate to confirmthat it is operating
19、within 5 % of the nameplate energy inputrate.4.2 Fill the braising pan to the point of overflow to deter-mine the fill-to-spill capacity. For subsequent tests, a smallervolume or testing capacity, is calculated to allow adequatefreeboard between the waterline and the lip of the pan.4.3 Set the brais
20、ing pan to maximum input and monitor as itheats water from 80F to 160F, which yields the heatup energyefficiency, heatup energy rate, and production capacity.4.4 Adjust the braising pan controls to maintain water at165F for 3 h, yielding the simmer energy rate.4.5 Monitor the surface temperature of
21、the pan at severalpoints to determine temperature uniformity (optional).4.6 When applicable, measure the energy required to main-tain the standing pilot for a gas appliance, and report pilotenergy rate.5. Significance and Use5.1 Use the maximum energy input rate test to confirm thatthe braising pan
22、is operating within 5 % of the manufacturersrated input so that testing may continue. This test method alsomay disclose any problems with the electric power supply orgas service pressure. The maximum input rate can be useful tofood service operators for managing power demand.5.2 The capacity test de
23、termines the maximum volume offood product the pan can hold and the amount of food productthat will be used in subsequent tests. Food service operatorscan use the results of this test method to select a braising pan,which is appropriately sized for their operation.5.3 Production capacity is used by
24、food service operators tochoose a braising pan that matches their food output.5.4 Heatup energy efficiency and simmer energy rate allowthe operator to consider energy performance when selecting abraising pan.5.5 Use the surface temperature uniformity to select abraising pan suitable for griddling ap
25、plications.5.6 Use the pilot energy rate to estimate energy consump-tion for gas-fired braising pans with standing pilots duringnon-cooking periods.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to25 lb with a resolution of 0.01 lb and an uncertainty of 0.01 lb,for measuring the
26、quantity of water loaded into the pan.6.2 Barometer, for measuring absolute atmospheric pres-sure, for adjustment of measured natural gas volume tostandard conditions. Barometer shall have a resolution of 0.2in. Hg and an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted
27、 withthe lower edge of the hood 6 ft, 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of300 cfm/linear ft of active hood length. This hood shall extenda minimum of 6 in. past both sides and the front of the panbody and shall not incorporate side curtains or
28、 partitions.Makeup air shall be delivered through face registers or fromthe space, or both.6.4 Gas Meter, for measuring the gas consumption of abraising pan, shall be a positive displacement type with aresolution of at least 0.01 ft3and a maximum uncertainty nogreater than 1 % of the measured value
29、for any demand greaterthan 2.2 ft3/h. If the meter is used for measuring the gasconsumed by the pilot light, it shall have a resolution of at least0.01 ft3and a maximum uncertainty no greater than 2 % of themeasured value.6.5 Pressure Gage, for monitoring gas pressure. The gageshall have a range fro
30、m 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 Strain Gage Welder4, capable of welding thermo-couples to steel.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F wi
31、th an uncertainty of 61F.6.9 Thermocouples, fiberglass insulated, 24-gage, Type Kthermocouple sire, peened flat at the exposed ends and spotwelded to surfaces with a strain gage welder.6.10 Thermocouple Probe, industry standard Type T or TypeK thermocouples capable of immersion with a range from 50
32、to250F and an uncertainty of 61F.6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a braising pan, having a resolution of at least1 Wh 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 mete
33、r shall have a resolution of atleast 1 Wh and a maximum uncertainty no greater than 10 %.4The sole source of supply of the apparatus known to the committee at this timeis Eaton Model W1200 Strain Gage Welder, available from Eaton Corp., 1728Maplelawn Rd., Troy, MI 48084. If you are aware of alternat
34、ive suppliers, pleaseprovide this information to ASTM International Headquarters. Your comments willreceive careful consideration at a meeting of the responsible technical committee1,which you may attend.F 1786 97 (2004)e127. Reagents and Materials7.1 Water, from municipal water supply or other pota
35、blesource.8. Sampling8.1 Braising PanSelect a representative production modelfor performance testing.9. Preparation of Apparatus9.1 Install the appliance in accordance with the manufactur-ers instructions under a 4-ft deep canopy exhaust hoodmounted against the wall, with the lower edge of the hood
36、6 ft,6 in. from the floor. Position the braising pan with the frontedge of the pan body 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 extend aminimum of 6 in. past both sides of the pan body. In
37、addition,both sides of the appliance shall be a minimum of 3 ft from anyside wall, side partition, or other operating appliance. Theexhaust ventilation rate shall be 300 cfm/linear ft of hoodlength. The application of a longer hood is acceptable, pro-vided the ventilation rate is maintained at 300 c
38、fm/linear ftover the entire length of the active hood. The associatedheating or cooling system shall be capable of maintaining anambient temperature of 75 6 5F within the testing environ-ment when the exhaust ventilation system is operating.9.2 Connect the braising pan to a calibrated energy testmet
39、er. 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 braising pan and thebarometric pressure during each test so that the m
40、easured 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 braising pan, during maximum energy input,adjust the gas supply pressure
41、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. Proper combustionmay be verified by measuring air-free CO in
42、 accordance withANSI Z83.11.9.4 For an electric braising pan, 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.NOTE 2It is the intent of the testing procedure herein to evalua
43、te theperformance of a braising pan 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 themanufacturer or tester, or both, shall be reported. If a braising p
44、an 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 maintain astable “simmer” temperature in the pan averaging 165 6 1
45、F.If necessary, identify these control positions with a mark sothat the tester may quickly adjust the pan between heatup andsimmer tests.10. Procedures10.1 General:10.1.1 If the braising pan is equipped with a lid, all testsshall be conducted with the lid removed or fully raised.10.1.2 Optionally, a
46、ll tests may be repeated with the lidclosed and the braising pan reevaluated as a separate appliance.NOTE 3PG standardgas pressure and temperature used to correct measured gasvolume to standard conditions; measured gas temperature;measured gas pressure; barometric pressure; ambient tempera-ture; and
47、, energy input rate during or immediately prior to test.NOTE 4The preferred method for determining the heating value ofgas supplied to the braising pan under test is by using a calorimeter or gaschromatograph in accordance with accepted laboratory procedures. It isrecommended that all testing be per
48、formed with gas with a heating valuebetween 1000 and 1075 Btu/ft3.10.1.4 For gas braising pans, control electric energy con-sumption also shall be measured and added to gas energy forall tests, with the exception of the maximum energy input ratetest (see 10.2).NOTE 5If it is clear that the control e
49、lectric energy consumption rateis constant during a test, an instantaneous power measurement can bemade when convenient during the 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 braising pans, the following shall beobtained and recorded for each run of every test; voltage whileelements are energized; measured peak input rate during orimmediately prior to test; and, ambient temperature.10.1.6 For each run of ever
