1、Designation: F 2237 03An American National StandardStandard Test Method forPerformance of Upright Overfired Broilers1This standard is issued under the fixed designation F 2237; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the ye
2、ar 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 andcooking performance of overfired broilers. The food servic
3、eoperator can use this evaluation to select an overfired broilerand understand its performance and energy consumption.1.2 This test method is applicable to gas and electric uprightoverfired broilers having input rates greater than 60,000 Btu/h(gas overfired broilers) or 10kW (electric overfired broi
4、lers).1.3 The overfired broiler can be evaluated with respect tothe following (where applicable):1.3.1 Energy input rate (see 10.2),1.3.2 Temperature uniformity of the broiler cavity (see10.3),1.3.3 Preheat energy consumption and time (see 10.4),1.3.4 Pilot energy rate (if applicable) (see 10.5),1.3
5、.5 Idle energy rate (see 10.6), and1.3.6 Cooking energy efficiency and production capacity(see 10.7).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa-tion only.1.5 This test method may involve hazardous materials,operations, a
6、nd equipment. This standard does not purport toaddress all of the safety concerns, if any, associated with itsuse. It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2. Refe
7、renced Documents2.1 ASTM Standards:A 36/A 36M Specification for Carbon Structural Steel2D 3588 Practice for Calculating Heat Value, Compressibil-ity Factor, and Relative Density of Gaseous Fuels32.2 AOAC Document:AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Pr
8、oducts42.3 ASHRAE Standard:ASHRAE Handbook of Fundamentals “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 198952.4 ANSI Standard:ANSI Z83.11 Gas Food Service Equipment63. Terminology3.1 Definitions:3.1.1 broiler cavity, nthat portion of the overfired broilerin whic
9、h food products are heated or cooked.3.1.2 cooking energy effciency, nquantity of energy im-parted to the specified food product, expressed as a percentageof energy consumed by the overfired broiler during the cookingevent.3.1.3 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW)
10、 during the cooking energy efficiencytests.3.1.4 grate, broiler grate, nthe platform on which food isplaced while cooking in an overfired broiler.3.1.5 idle energy rate, nthe overfired broilers rate ofenergy consumption (kW or Btu/h), when empty, required tomaintain the broilers operating temperatur
11、e while not cooking.3.1.6 overfired broiler, nan appliance with a high tem-perature radiant heat source above a heavy duty, sliding gratefor cooking food, characterized by an open front cookingcavity and having an input rate greater than 60 000 Btu/h or10kW.NOTE 1The upright overfired broiler is dis
12、tinguished from the sala-mander and the cheese melter by its heavy duty, stand-alone constructionand high energy input rate (see Fig. 1).1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity a
13、nd Energy Protocol.Current edition approved March 10, 2003. Published April 2003.2Annual Book of ASTM Standards, Vol 01.04.3Annual Book of ASTM Standards, Vol 05.06.4Available from Association of Official Analytical Chemists, 1111 N. 19thStreet, Arlington, VA 22209.5Available from American Society o
14、f Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.6Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshoh
15、ocken, PA 19428-2959, United States.3.1.7 pilot energy rate, nrate of energy consumption(Btu/h) by an overfired broilers continuous pilot (if appli-cable).3.1.8 preheat energy, namount of energy consumed (Btuor kWh), by the overfired broiler while preheating its cavityfrom ambient temperature to the
16、 calibrated control set point.3.1.9 preheat time, ntime (min.) required for the overfiredbroiler cavity to preheat from ambient temperature to thecalibrated control set point.3.1.10 production capacity, nmaximum rate (lb/h) atwhich an overfired broiler can bring the specified food productto a specif
17、ied “cooked” condition.3.1.11 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.4. Summary of Test Method4.1 The overfired broiler is connected to the appropriatemetered energy source, and the energy input rate i
18、s determinedto confirm that the appliance is operating within 5 % of thenameplate energy input rate.4.2 The broiler grate is covered with 5-in. (127-mm) diam-eter steel disks and the overfired broilers controls are set suchthat the broiling area does not exceed a maximum temperatureof 800F (315C). T
19、he temperature uniformity of the broilingarea is determined by monitoring thermocoupled steel disksplaced on the broiler grate.4.3 With the controls set such that the broiling area does notexceed 800F (315C), the amount of energy and time requiredto preheat the broiling area to 700F (260C) is determ
20、ined.4.4 The pilot energy rate is determined, when applicable, forgas overfired broilers.4.5 Idle energy rate is determined while maintaining thebroiler cavity at its operating temperature while not cooking.4.6 With the controls set such that the broiling area does notexceed 800F (315C), the overfir
21、ed broiler is used to cook5-oz boneless, skinless, chicken breasts to an internal tempera-ture of 170F. Cooking energy efficiency is determined for lightand heavy loading conditions.4.7 Production capacity is determined for the heavy loadingscenario.5. Significance and Use5.1 The energy input rate t
22、est is used to confirm that theoverfired broiler is operating properly prior to further testing.5.2 Temperature uniformity of the broiler cavity may beused by food service operators to select an overfired broilerwith the desired temperature gradients.5.3 Preheat energy and time can be useful to food
23、 serviceoperators to manage energy demands and to know how quicklythe overfired broiler can be ready for operation.5.4 Idle energy rate and pilot energy rate can be used toestimate energy consumption during non-cooking periods.5.5 Cooking energy efficiency is a precise indicator ofoverfired broiler
24、energy performance while cooking a typicalfood product under various loading conditions. If energyperformance information is desired using a food product otherthan the specified test food, the test method could be adaptedand applied. Energy performance information allows an enduser to better underst
25、and the operating characteristics of anoverfired broiler.5.6 Production capacity can help an end user to betterunderstand the production capabilities of an overfired broiler asit is used to cook a typical food product, helping withspecification of the proper size and quantity of equipment. Ifproduct
26、ion information is desired using a food product otherthan the specified test food, the test method could be adaptedand applied.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to20 lb, with a resolution of 0.01 lb, and an uncertainty of 0.01lb.6.2 Barometer, for measuring absolute
27、atmospheric pres-sure, to be used for adjustment of measured natural gas volumeto standard conditions. Shall have a resolution of 0.2 in. Hg andan uncertainty of 0.2 in. Hg.FIG. 1 Upright Overfired Broiler ConstructionF22370326.3 Canopy Exhaust Hood, 4 ft in depth, wall-mounted withthe lower edge of
28、 the hood 6 ft, 6 in. from the floor and withthe capacity to operate at a nominal exhaust ventilation rate of300 cfm per linear foot of active hood length. This hood shallextend a minimum of 6 in. past both sides and the front of thecooking appliance and shall not incorporate side curtains orpartiti
29、ons.6.4 Convection Drying Oven, with temperature controlled at215 to 220F (101 to 104C), used to determine moisturecontent of both the raw and cooked food product.6.5 Data Acquisition System, for measuring energy andtemperatures, capable of multiple-temperature displays updat-ing at least every 5 s.
30、6.6 Gas Meter, for measuring the gas consumption of anoverfired broiler, 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 ft3/h. If the meter is used for measuring the gasconsu
31、med 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.6.7 Pressure Gage, for monitoring natural gas pressure.Shall have a range of zero to 10 in. water, a resolution of 0.5in. water, and a maximum uncertainty of 1 %
32、of the measuredvalue.6.8 Steel Disks, composed of structural-grade carbon steelin accordance with Specification A 36/A36 M, free of rust orcorrosion, 5-in. (127 mm) diameter, and14-in. (6.3-mm) thick.The disks shall be flat to within 0.010 in. (0.25 mm) over thediameter.6.9 Stop Watch, with a 1-s re
33、solution.6.10 Strain Gage Welder, capable of welding thermocouplesto steel.6.11 Temperature Sensor, for measuring natural gas tem-perature in the range of 50 to 100F (10 to 38C) with anuncertainty of 61F (0.56C).6.12 Thermocouple(s), fiberglass insulated, 24 gage, Type Kthermocouple wire, peened fla
34、t at the exposed ends and spotwelded to the center of the steel disk surfaces with a strain gagewelder.6.13 Thermocouple(s), fiberglass insulated, 24 gage, Type Kthermocouple wire, welded and calibrated, for use in determin-ing the temperature of the chicken breasts.6.14 Watt-Hour Meter, for measuri
35、ng the electrical energyconsumption of an overfired broiler, shall have a resolution ofat least 10 Wh and a maximum uncertainty no greater than1.5 % of the measured value for any demand greater than 100W. For any demand less than 100 W, the meter shall have aresolution of at least 10 Wh and a maximu
36、m uncertainty nogreater than 10 %.7. Reagents and Materials7.1 Aluminum Sheet Pans, measuring 18 by 26 by 1 in. (457by 660 by 25 mm), for use in packaging chicken breasts.7.2 Chicken Breasts, shall be nominal 5-oz frozen, boneless,skinless, butterfly cut, chicken breasts (whole meat, not fabri-cated
37、). When thawed and drained, each chicken breast shallweigh 4.8 6 0.2 oz.7.3 Drip Rack, sized to fit 18 by 26 by 1 in. (457 by 660 by25 mm) aluminum sheet pans, for packaging chicken breasts.7.4 Fish Hooks, size 1, for use in attaching thermocouples tochicken breasts.7.5 Plastic Wrap, commercial grad
38、e, 18 in. (457 mm) wide,for use in packaging chicken breasts.7.6 Tongs, commercial grade, metal construction, for han-dling chicken breasts.8. Sampling and Test Units8.1 Overfired BroilerSelect a representative productionmodel for performance testing.9. Preparation of Apparatus9.1 Install the applia
39、nce according to the manufacturersinstructions under a canopy exhaust hood. Position the over-fired broiler so that a minimum of 6 in. is maintained betweenthe edge of the hood and the vertical plane of the front andsides of the appliance. In addition, both sides of the overfiredbroiler shall be a m
40、inimum of 3 ft from any side wall, sidepartition, or other operating appliance. The exhaust ventilationrate shall be 300 cfm per linear foot of active hood length. Theassociated heating or cooling system shall be capable ofmaintaining an ambient temperature of 75 6 5F within thetesting environment w
41、hen the exhaust ventilation system isoperating.NOTE 2The ambient temperature requirements are designed to simu-late real world kitchen temperatures and are meant to provide a reasonableguideline for the temperature requirements during testing. If a facility isnot able to maintain the required temper
42、atures, then it is reasonable toexpect that the application of the procedure may deviate from the specifiedrequirements (if it cannot be avoided) as long as those deviations are notedon the Results Reporting Sheets.9.2 Connect the overfired broiler to a calibrated energy testmeter. For gas installat
43、ions, 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 overfired broiler andthe barometric pressure during each test so that the measuredgas flow
44、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 an electric overfired broiler, confirm (while theoverfired broiler elements are energized) that
45、 the supplyvoltage is within 62.5 % of the operating voltage specified bythe manufacturer. Record the test voltage for each test.NOTE 3It is the intent of the test procedure herein to evaluate theperformance of an overfired broiler at its rated gas pressure or electricvoltage. If an electric unit is
46、 rated dual voltage (that is, designed to operateat either 208 or 240 V with no change in components), the voltage selectedby the manufacturer or tester, or both, shall be reported. If an overfiredbroiler is designed to operate at two voltages without a change in theresistance of the heating element
47、s, the performance of the unit (forexample, the preheat time) may differ at the two voltages.9.4 For a gas overfired broiler, 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
48、 the manufacturer. MakeF2237033adjustments to the appliance following the manufacturersrecommendations for optimizing combustion. Proper combus-tion may be verified by measuring air-free CO in accordancewith ANSI Z83.11.10. Procedure10.1 General:10.1.1 For gas overfired broilers, record the followin
49、g foreach test run:10.1.1.1 Higher heating value,10.1.1.2 Standard 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 Energy input rate during or immediately prior totest (for example, during the preheat for that days testing), and10.1.1.7 Ambient temperature.NOTE 4Using a calorimeter or gas chromatograph in accordance withaccepted laboratory procedures is the preferred method for determiningthe higher heatin
