1、Designation: F2237 03 (Reapproved 2015) An American National StandardStandard Test Method forPerformance of Upright Overfired Broilers1This standard is issued under the fixed designation F2237; the number immediately following the designation indicates the year oforiginal adoption or, in the case of
2、 revision, the 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 overfired broilers.
3、 The food serviceoperator 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 (electri
4、c overfired broilers).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
5、) (see 10.5),1.3.5 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 values given in parentheses are mathematicalconversions to SI units that are provided for information only
6、and are not considered standard.1.5 This test method may involve hazardous materials,operations, and 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 an
7、d health practices and deter-mine the applicability of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelD3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 AOAC Docu
8、ment:AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and Meat Products32.3 ASHRAE Standard:ASHRAE Handbook of Fundamentals “Thermal and Re-lated Properties of Food and Food Materials,” Chapter 30,Table 1, 198942.4 ANSI Standard:ANSI Z83.11 Gas Food Service Equipment53. Te
9、rminology3.1 Definitions:3.1.1 broiler cavity, nthat portion of the overfired broilerin which 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 th
10、e cookingevent.3.1.3 cooking energy rate, naverage rate of energy con-sumption (Btu/h or kW) 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
11、consumption (kW or Btu/h), when empty, required tomaintain the broilers operating temperature while not cooking.3.1.6 overfired broiler, nan appliance with a high tempera-ture radiant heat source above a heavy duty, sliding grate forcooking food, characterized by an open front cooking cavityand havi
12、ng an input rate greater than 60 000 Btu/h or 10kW.NOTE 1The upright overfired broiler is distinguished from thesalamander and the cheese melter by its heavy duty, stand-alone construc-tion and high energy input rate (see Fig. 1).1This test method is under the jurisdiction of ASTM Committee F26 on F
13、oodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1, 2015. Published May 2015. Originallyapproved in 2003. Last previous edition approved in 2008 as F2237 03 (2008).DOI: 10.1520/F2237-03R15.2For referenced A
14、STM standards, visit 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 Association of Official Analytical Chemists, 1111 N. 19thStree
15、t, Arlington, VA 22209.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.5Available from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036.Copyright ASTM Interna
16、tional, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States13.1.7 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 wh
17、ile preheating its cavityfrom ambient temperature to the 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
18、 broiler can bring the specified food productto a specified “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 appro
19、priatemetered energy source, and the energy input rate is 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 are
20、a does not exceed a maximum temperatureof 800F (315C). The 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 requi
21、redto preheat the broiling area to 700F (260C) is determined.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 t
22、he broiling area does notexceed 800F (315C), the overfired 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 loadingsce
23、nario.5. Significance and Use5.1 The energy input rate test 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 gra
24、dients.5.3 Preheat energy and time can be useful to food 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 energ
25、y efficiency is a precise indicator ofoverfired broiler 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 per
26、formance information allows an enduser to better understand 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
27、 of the proper size and quantity of equipment. Ifproduction 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 unce
28、rtainty of 0.01lb.FIG. 1 Upright Overfired Broiler ConstructionF2237 03 (2015)26.2 Barometer, for measuring absolute atmosphericpressure, to be used for adjustment of measured natural gasvolume to standard conditions. Shall have a resolution of 0.2in. Hg and an uncertainty of 0.2 in. Hg.6.3 Canopy E
29、xhaust 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 of300 cfm per linear foot of active hood length. This hood shallextend a minimum of 6 in. past both sides and the front of thecooki
30、ng appliance and shall not incorporate side curtains orpartitions.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
31、of multiple-temperature displays updat-ing at least every 5 s.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 greatert
32、han 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 measured value.6.7 Pressure Gage, for monitoring natural gas pressure.Shall have a range of zero to 10 in. water, a
33、 resolution of 0.5in. water, and a maximum uncertainty of 1 % of the measuredvalue.6.8 Steel Disks, composed of structural-grade carbon steelin accordance with Specification A36/A36M, free of rust orcorrosion, 5-in. (127 mm) diameter, and14-in. (6.3-mm) thick.The disks shall be flat to within 0.010
34、in. (0.25 mm) over thediameter.6.9 Stop Watch, with a 1-s resolution.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), fiberg
35、lass insulated, 24 gage, Type Kthermocouple wire, peened flat 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 temperat
36、ure of the chicken breasts.6.14 Watt-Hour Meter, for measuring 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
37、 meter shall have aresolution of at least 10 Wh and a maximum 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,
38、 butterfly cut, chicken breasts (whole meat, not fabri-cated). 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 therm
39、ocouples tochicken breasts.7.5 Plastic Wrap, commercial grade, 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 performan
40、ce testing.9. Preparation of Apparatus9.1 Install the appliance 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.
41、In addition, both sides of the overfiredbroiler shall be a minimum 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 am
42、bient temperature of 75 6 5F within thetesting environment when 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 testi
43、ng. If a facility isnot able to maintain the required temperatures, 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
44、 broiler 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 overfired broiler andthe barome
45、tric 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 62.5 % of the manufacturersnameplate voltage.9.3 For an electric overfired broiler, conf
46、irm (while theoverfired broiler elements are energized) that 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 r
47、ated gas pressure or electricvoltage. If an electric unit is rated dual voltage (that is, designed to operateF2237 03 (2015)3at 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 oper
48、ate at two voltages without a change in theresistance of the heating elements, 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
49、 regulator to within 62.5 % of the operat-ing manifold pressure specified by the manufacturer. Makeadjustments 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 following 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 te
