1、Designation: F 1991 99 (Reapproved 2005)An American National StandardStandard Test Method forPerformance of Chinese (Wok) Ranges1This standard is issued under the fixed designation F 1991; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revi
2、sion, 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.1. Scope1.1 This test method evaluates the energy consumption andperformance of Chinese ranges. The food servic
3、e operator canuse this evaluation to select a Chinese range and understand itsenergy performance.1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including bothdiscreet burners, elements, and induction units.1.3 The Chinese range can be evaluated
4、 with respect to thefollowing (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Pilot energy rate, if applicable (10.3), and1.3.3 Heatup energy efficiency and production capacity(10.5).1.4 The values stated in inch-pound units are to be regardedas standard.1.5 This standard does not purport to
5、 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 use.2. Referenced Documents2.1 ASTM Standards:2D 3588 Pr
6、actice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 ASHRAE Standard:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data3. Terminology3.1 Defini
7、tions:3.1.1 Chinese range, nan appliance that cooks food by adirect or indirect heat transfer, which is powered by a singleheat source comprised of either a gas burner or an electricalelement or induction technology that is independently con-trolled. Used in conjunction with woks.3.1.2 energy input
8、rate, npeak rate at which Chineserange consumes energy (Btu/h or kW).3.1.3 heatup energy, nenergy consumed by the Chineseranges as it is used to raise the temperature of water in a wokfrom 70 6 2F to 200 6 2F under full input rate.3.1.4 heatup energy effciency, nquantity of energy im-parted to the w
9、ater, expressed as a percentage of energyconsumed by the Chinese range during the heatup event.3.1.5 heatup energy rate, naverage rate of energy con-sumption (Btu/h or kW) during the heatup energy efficiencytests.3.1.6 heatup time, ntime required to raise the temperatureof the water from 70 6 2F to
10、200 6 2F during a heatupenergy efficiency test.3.1.7 pilot energy rate, naverage rate of energy consump-tion (Btu/h) by a Chinese ranges continuous pilot, if appli-cable.3.1.8 production capacity, nmaximum rate (lb/h) at whichthe Chinese range heats water in accordance with the heatupenergy-efficien
11、cy test.3.1.9 testing capacity, nthe capacity (gal) at which thewok is operated during the heatup test, which is at the waterlevel mark.3.1.10 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.1.11 water level
12、mark, na level of water, which is even(horizontal) with the top portion of the well or chamber, thatcradles the wok. This will be used to determine the testingcapacity.3.1.12 well/chamber, nthe ring which supports the wokover the heat source.1This test method is under the jurisdiction of ASTM Commit
13、tee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct. 1, 2005. Published October 2005. Originallyapproved in 1999. Last previous edition approved in 1999 as F 1991 99.2For referenced ASTM standards, v
14、isit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New Yo
15、rk, NY 10036.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.13 wok, na bowl shap
16、ed vessel used to contain thewater that is being heated by the Chinese range.4. Summary of Test Method4.1 The Chinese range is connected to the appropriatemetered energy source, and energy input rate is determined foreach type of cooking well on the Chinese range and for theentire Chinese range (all
17、 cooking wells operating at the sametime) to confirm that the appliance is operating within 5 % ofthe nameplate energy input rate. The pilot energy consumptionalso is determined when applicable to the Chinese range beingtested.4.2 Energy consumption and time are monitored as eachwell of the Chinese
18、range is used to heat the water in the wokfrom 70 to 200F (21 to 93C) at the full-energy input rate.Heatup energy efficiency and production capacity are calcu-lated from this data.5. Significance and Use5.1 The energy input rate is used to confirm that the Chineserange under test is operating at the
19、 manufacturers rated input.This test also indicates any problems with the electric powersupply or gas service pressure.5.2 The pilot light, where applicable, energy rate can beused by the food service operator to estimate energy consump-tion during noncooking periods.5.3 Heatup energy efficiency is
20、a precise indicator of Chi-nese range energy performance under full-load conditions. Thisinformation enables the food service operator to considerenergy performance when selecting a Chinese range.5.4 Production capacity is used by food service operators tochoose a Chinese range that matches their fo
21、od output require-ments.6. Apparatus6.1 Analytical Balance Scale, for measuring water and wokweights with a resolution of 0.01 lb and an uncertainty of 0.01lb.6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured gas volume tostandard conditions, and it s
22、hall have a resolution of 0.2 in. Hgand an uncertainty of 0.2 in. Hg.6.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of the hood 612 ft from the floor and with thecapacity to operate at nominal exhaust ventilation rate of 300cfm per linear foot. This hood shall extend a minim
23、um of 6 in.past both sides of the cooking appliance and shall not incor-porate side curtains or partitions. Makeup air shall be deliveredthrough face registers or from the space, or both.6.4 Data Acquisition System, for measuring energy andtemperatures, capable of multiple channel displays updating
24、atleast every 2 s.6.5 Gas Meter, for measuring the gas consumption of aChinese range, shall be a positive displacement type with aresolution of at least 0.01 ft3and a maximum uncertainty of nogreater than 1 % of the measured value for any demand greaterthan 2.2 ft3/h. If the meter is used for measur
25、ing 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 measured value.6.6 Pressure Gage, for monitoring gas pressure. It shallhave a range of zero to 15 in. H2O, a resolution of 0.5 in. H2O,and a maximum uncertainty
26、of 1 % of the measured value.6.7 Stop Watch, with a 1-s resolution.6.8 Temperature Sensor, for measuring gas temperature inthe range of 50 to 100F with an uncertainty of 61F.6.9 Thermocouple(s), industry standard Type T or Type Kthermocouple wire with a range of 50F to 250F and anuncertainty of 61F.
27、6.10 Watt-Hour Meter, for measuring the electrical energyconsumption of a Chinese range, 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 meter shall have a resolutionof
28、 at least 10 Wh and a maximum uncertainty no greater than10 %.7. Reagents and Materials7.1 Water, having a maximum hardness of three grains pergallon. Distilled water may be used.7.2 Wok, due to the varying wok styles, shapes, and mate-rials, the testing wok shall be the wok recommended by themanufa
29、cturer for the Chinese range to be tested.8. Sampling8.1 Chinese RangeSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the Chinese range according to the manufactur-ers instructions under a 4 ft deep canopy exhaust hoodmounted against a wall with
30、 the lower edge of the hood 612 ftfrom the floor. Position the Chinese range so the front edge is6 in. inside the front edge of the hood. The length of theexhaust hood and active filter area shall extend a minimum of6 in. beyond both sides of the Chinese range. In addition, bothsides of the Chinese
31、range shall be 3 ft from any side wall, sidepartition, or other operating appliance. The exhaust hoodventilation rate shall be 300 cfm per linear foot of the hoodlength. The associated heating or cooling system for the spaceshall be capable of maintaining an ambient temperature of 756 5F within the
32、testing environment while the exhaustventilation system is operating.9.2 Connect the Chinese range 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 b
33、oth the pressureand temperature of the gas supplied to the Chinese range andthe barometric pressure during each test so that the measuredgas flow can be corrected to standard conditions. For electricinstallations, a voltage regulator may be required during tests ifthe voltage supply is not within 62
34、.5 % of the manufacturersnameplate voltage.9.3 For a gas Chinese range, adjust (during maximumenergy input) the gas supply pressure downstream from theappliances pressure regulator to within 62.5 % of the operat-ing manifold pressure specified by the manufacturer. MakeF 1991 99 (2005)2adjustments to
35、 the appliance following the manufacturersrecommendations for optimizing combustion. Proper combus-tion may be verified by measuring air free CO in accordancewith ANSI Z83.11.9.4 For an electric Chinese range, confirm (while theelements are energized) that the supply voltage is within62.5 % of the o
36、perating voltage specified by the manufacturer.Record the test voltage for each test.NOTE 1It is the intent of the testing procedure herein to evaluate theperformance of a Chinese range at its rated gas pressure or electricvoltage. If an electric unit is rated dual voltage, that is, designed to oper
37、ateat either 208 or 240 V with no change in components, the voltage selectedby the manufacturer, or tester, or both, shall be reported. If a Chineserange is designed to operate at two voltages without a change in theresistance of the heating elements, the performance of the unit, forexample, may dif
38、fer at the two voltages.10. Procedure10.1 General:NOTE 2Prior to starting these test methods, a tester should read theoperating manual and fully understand the operation of the appliance.10.1.1 For gas Chinese range, record the following for eachtest run:10.1.1.1 Higher heating value,10.1.1.2 Standa
39、rd gas pressure and temperature used tocorrect measured gas volume to standard conditions,10.1.1.3 Measured gas temperature,10.1.1.4 Measured gas pressure,10.1.1.5 Barometric pressure,10.1.1.6 Ambient temperature, and10.1.1.7 Energy input rate during or immediately prior totest.NOTE 3Using a calorim
40、eter or gas chromatograph in accordance withaccepted laboratory procedures is the preferred method for determiningthe higher heating value of gas supplied to the Chinese range under test.It is recommended that all testing be performed with natural gas having ahigher heating value of 1000 to 1075 Btu
41、/ft3.10.1.2 For a gas Chinese range, add any electric energyconsumption to gas energy for all tests, with the exception ofthe energy input rate test (see 10.2).10.1.3 For an electric Chinese range, record the followingfor each test run:10.1.3.1 Voltage while elements are energized,10.1.3.2 Ambient t
42、emperature, and10.1.3.3 Energy input rate during or immediately prior totest run.10.1.4 For each test run, confirm that the peak input rate iswithin 65 % of the rated nameplate input. If the difference isgreater than 5 %, terminate testing and contact the manufac-turer. The manufacturer may make app
43、ropriate changes oradjustments to the Chinese range.10.2 Energy Input Rate:10.2.1 For a gas Chinese range, operate one of the cookingunits wells with the control(s) in the full “on” position. Allowthe cooking unit to operate for 15 min.10.2.2 At the end of the 15-min stabilization period, beginrecor
44、ding the energy consumption for the cooking unit for thenext 15 min.10.2.3 If an electrical unit cycles within the 15-min timeperiod required for the test, record only the energy used duringthe noncycling period starting from the instant that the cookingunit has been turned on.10.2.4 For an electric
45、 Chinese range, operate one of thecooking units wells with the control(s) in the full “on” positionand record the energy consumption of the cooking unit for thenext 15 min.NOTE 4When confirming the nameplate rated input for an inductionChinese range, the wok must be in the well/chamber and filled wi
46、th waterto a level which prevents the wok from boiling dry over the 15-min testperiod. Allowing the wok to boil dry may cause damage to the inductionunit, or the wok, or both.10.2.5 Repeat the procedure in 10.2.1 through 10.2.4 foreach cooking well/chamber on the Chinese range and recordthe energy c
47、onsumption for the specified time period, as well asthe position of the cooking well/chamber, for example, left toright, or left front, left rear etc.10.2.6 Repeat the procedure in 10.2.1 through 10.2.4 oper-ating all of the Chinese range cooking wells at the same time,recording the energy consumpti
48、on of the entire Chinese rangefor the specified time period.10.2.7 In accordance with 11.4, report the measured energyinput rate for separate cooking unit tested and for entireChinese range (all cooking units operating at the same time).Report the nameplate rating for each separate cooking unitteste
49、d and for the complete Chinese range when applicable.NOTE 5The nameplate rated input of a Chinese range is specifiedgenerally as the sum of the nameplate ratings of each of the individualcooking units located on the Chinese range. For example, a Chinese rangewith two 80 000-Btu/h burners has a nameplate rating of 160 000 Btu/h.Due to this fact, the measured input rate of the entire Chinese range top issometimes different from the nameplate rating. The nameplate rating iscompared (see 10.2.6) against the measured rating for the entire Chineser
