1、Designation: F1786 97 (Reapproved 2016) An American National StandardStandard Test Method forPerformance of Braising Pans1This standard is issued under the fixed designation F1786; 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 braising pans. The food serviceo
3、perator 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 term braising pan in accordance with Specifi-cation F1047.1.2 This test metho
4、d 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 energy efficiency and energy rate (10.4).1.2.4 Production capacity (10.4).1.2.5 S
5、immer 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 for informa-tion only.1.4 This standard does not purport to address all of the
6、safety 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. Referenced Documents2.1 ASTM Standards:2F1047 Specification for Fryi
7、ng and Braising Pans, TiltingTypeF1275 Test Method for Performance of Griddles2.2 ANSI Standard:2ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Documents:3ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental DataASHRAE Handbook of Fundamentals, “Thermody
8、namicProperties 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 through the heated pan bottom.3.1.2 control electric energy, nthe electric energy, fo
9、rexample, 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 respective fuel prices can beapplied to estimate energy costs.3.1.3 fill-to-spill capaci
10、ty, 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 specifiedtemperature.3.1.5 heatup energy effciency, na quantity of energyimparted to
11、 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 energy effi-ciency test.3.1.7 maximum energy input rate, nthe peak rate (kBtu/hor kW
12、) 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 F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2016. Publi
13、shed November 2016. Originallyapproved in 1997. Last previous edition approved in 2010 as F1786 97 (2010).DOI: 10.1520/F1786-97R16.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume informa
14、tion, 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, http:/www.ashrae.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box
15、C700, West Conshohocken, PA 19428-2959. United States13.1.8 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 the manufacturer.3.1.10 pilo
16、t 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 rate, nthe rate (kBtu/h or k
17、W) 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 capacity, nthe capacity (gal) at
18、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 within 5 % of the nameplate e
19、nergy 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 braising pan to maximum input and
20、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 the pan at severalpoints to d
21、etermine 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 is operating within 5 % of th
22、e 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 determines the maximum volume o
23、ffood 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 food service operators tochoo
24、se 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 applications.5.6 Use the pilot
25、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 quantity of water loaded into
26、 the pan.6.2 Barometer, for measuring absolute atmosphericpressure, 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 withthe lower edge of the hood
27、 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 partitions.Makeup air shall be
28、 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 for any demand greaterthan 2.2
29、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 from 0 to 15 in. H2O, a resolution
30、 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 thermocouplesto steel.6.8 Temperature Sensor, for measuring natural gas tempera-ture in the range from 50 to 100F with an uncertainty of 61F.6.9 Ther
31、mocouples, 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 standardTypeTorTypeK thermocouples capable of immersion with a range from 50 to250F and an uncertainty of 61F.4The
32、 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 alternative suppliers, pleaseprovide this information to ASTM International Headquarters. Your commen
33、ts willreceive careful consideration at a meeting of the responsible technical committee1,which you may attend.F1786 97 (2016)26.11 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 % o
34、f 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 Water, from municipal water supply or other potablesource.8. Sampling8.1 Braising PanSel
35、ect 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 6 ft,6 in. from the floor. Position the
36、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 addition,both sides of the appliance sha
37、ll 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 cfm/linear ftover the entire length of th
38、e 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 testmeter. For gas installations, install a pre
39、ssure 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 measured gasflow can be corrected to stan
40、dard 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 downstream from the appli-ances pressure
41、 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 accordance withANSI Z83.11.9.4 For an e
42、lectric 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 evaluate theperformance of a braising pan at i
43、ts 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 pan isdesigned to operate at two voltages
44、 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 1F.If necessary, identify these control p
45、ositions 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, all tests may be repeated with the lidclo
46、sed 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, energy input rate during or immediatel
47、y prior to test.NOTE 4The preferred method for determining the heating value of gassupplied 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 performed with gas with a heating valuebetw
48、een 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 electric energy consumption rateis consta
49、nt 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 every test, confirm that the peak inputrate
