1、Designation: F2473 12An American National StandardStandard Test Method forPerformance of Water-Bath Rethermalizers1This standard is issued under the fixed designation F2473; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year
2、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 covers the energy consumption andrethermalizing performance of floor-model and countertopwater-bat
3、h rethermalizers. The food service operator can usethis evaluation to select a water-bath rethermalizer and under-stand its energy consumption and production capacity.1.2 This test method is applicable to floor and countertopmodel gas and electric units.1.3 The water-bath rethermalizer can be evalua
4、ted withrespect to the following (where applicable):1.3.1 Energy input rate (10.2),1.3.2 Preheat energy consumption, time, and rate (10.4),1.3.3 Idle energy rate (10.5),1.3.4 Pilot energy rate (10.6),1.3.5 Retherm energy rate (10.8),1.3.6 Production capacity (10.8), and1.3.7 Retherm-energy efficienc
5、y (10.8).1.4 This test method is not intended to answer all perfor-mance criteria in the evaluation and selection of a water-bathrethermalizer.1.5 The values stated in inch-pound units are to be regardedas the standard. The values given in parentheses are forinformation only.1.6 This standard does n
6、ot 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 use.2. Referenced Documents2.1 ASTM Standar
7、ds:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 Gas Food Service Equipment2.3 ASHRAE Documents:4ASHRAE Handbook of Fundamentals Chapter 6, Table2Thermodynamic; Chapter 6, Table2Thermodynamic Properties of Water
8、 at SaturationASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Data2.4 NSF Standards:5NSF Listing-Food Equipment and Related, Componentsand MaterialNSF/ANSI 4 Commercial Cooking, Rethermalization andPowered Hot Food Holding and Transport Equipment3. Terminology3.1 Definitions:3.1.1
9、 auto-fill, nwater height sensor device that activatesa fresh water fill solenoid when the water level in therethermalizer drops below a predetermined height.3.1.2 energy input rate, npeak rate at which a water-bathrethermalizer consumes energy (Btu/h (kJ/h) or kW).3.1.3 idle energy rate, naverage r
10、ate of energy consumed(Btu/h or kW) by the rethermalizer while holding or maintain-ing the water vat at the thermostat(s) set point.3.1.4 over-flow drain, ndrain for eliminating the excessfoam and starch created during the rethermalizing process.3.1.5 pilot energy rate, naverage rate of energy consu
11、mp-tion (Btu/h (kJ/h) by a water-bath rethermalizers continuouspilot (if applicable).3.1.6 preheat energy, namount of energy consumed (Btuor kWh) by the rethermalizer while heating the water vat fromambient room temperature to the calibrated thermostat(s) setpoint.3.1.7 preheat rate, naverage rate (
12、F/min) at which thewater vat temperature is heated from ambient temperature tothe rethermalizers calibrated thermostat(s) set point.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 En
13、ergy Protocol.Current edition approved May 1, 2012. Published July 2012. Originally approvedin 2005. Last previous edition approved in 2005 as F2473 05. DOI: 10.1520/F2473-12.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For
14、 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 York, NY 10036.4Available from American Society of Heating, Refrigerating, and Air-Conditionin
15、g Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA30329.5Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.1.8 preheat time,
16、ntime required for the water vat toheat from ambient room temperature to the calibrated thermo-stat(s) set point.3.1.9 production capacity, nmaximum rate (lb/h (kg/h) atwhich water-bath rethermalizer can bring the refrigerated clamchowder to a specified rethermalized condition.3.1.10 retherm energy,
17、 ntotal energy consumed by therethermalizer as it is used to reheat bags of refrigerated clamchowder.3.1.11 retherm-energy effciency, nquantity of energy re-quired to warm the specified food product (clam chowdersoup), expressed as a percentage of the quantity of energy inputto the water-bath rether
18、malizer during the reheating period.3.1.12 retherm energy rate, naverage rate of energyconsumed by the rethermalizer while reheating bags of refrig-erated clam chowder.3.1.13 test method, na definitive procedure for the iden-tification, measurement, and evaluation of one or more quali-ties, characte
19、ristics, or properties of a material, product,system, or service that produces a test results.3.1.14 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.1.15 water-bath rethermalizer, nappliance, including arethe
20、rmalizing vessel, in which water is placed to such a depththat the food is essentially supported by displacement of thewater rather than by the bottom of the vessel, which is designedfor the purpose of reheating pre-cooked food contained invacuum-sealed, boilable bags.4. Summary of Test Method4.1 Th
21、e water-bath rethermalizer under test is connected tothe appropriate metered energy source. The measured energyinput rate is determined and checked against the rated inputbefore continuing with testing.4.2 The water temperature in the rethermalizing zone of thewater-bath rethermalizer is monitored a
22、t a location chosen torepresent the average temperature of the water while thewater-bath rethermalizer maintains a specified rethermalizingtemperature.4.3 Preheat energy, time, and rate are determined while thewater-bath rethermalizer is operated with the thermostat(s) setto specified temperature.4.
23、4 The idle energy is determined while the water-bathrethermalizer is operated in a ready-to-use state with thethermostat(s) set to the calibrated temperature. The rate of pilotenergy consumption also is determined when applicable to thewater-bath rethermalizer under test.4.5 Energy consumption and t
24、ime are monitored while thewater-bath rethermalizer is used to reheat three full loads ofrefrigerated, prepackaged clam chowder soup. Retherm-energyefficiency, retherm energy rate, and production capacity aredetermined from these tests.5. Significance and Use5.1 The energy input rate test is used to
25、 confirm that thewater-bath rethermalizer under test is operating in accordancewith its nameplate rating.5.2 The water-bath rethermalizer temperature calibration isused to ensure that the water-bath rethermalizer being tested isoperating at the specified temperature. Temperature calibrationalso can
26、be used to evaluate and calibrate the thermostatcontrol dial(s).5.3 Preheat energy and time can be useful to food serviceoperators to manage energy demands, and to estimate theamount of time required for preheating a water-bath rethermal-izer.5.4 Idle energy rate and pilot energy rate can be used to
27、estimate energy consumption during non-rethermalizing peri-ods.5.5 Production capacity is used by food service operators tochoose a water-bath rethermalizer that matches their particularfood output requirements.5.6 Retherm-energy efficiency is a precise indicator of thewater bath rethermalizers ener
28、gy performance under full-loadcondition. This information enables the operator to considerenergy performance when selecting a water-bath rethermalizer.6. Apparatus6.1 Analytical Balance Scale, for measuring weights up to15 lb (6.8 kg), with a resolution of 0.01 lb (0.004 kg) and anuncertainty of 0.0
29、1 lb (0.004 kg).6.2 Barometer, for measuring absolute atmospheric pres-sure, to be used for adjustment of measured gas volume tostandard conditions. Shall have a resolution of 0.2 in. Hg (670Pa) and an uncertainty of 0.2 in. Hg (670 Pa).6.3 Canopy Exhaust Hood, 4 ft (1.2 m) in depth, wall-mounted wi
30、th the lower edge of the hood 6 ft, 6 in. (1.98 m)from the floor and with the capacity to operate at a nominal netexhaust ventilation rate of 300 cfm per linear foot (460L/s perlinear metre) of active hood length. This hood shall extend aminimum of 6 in. (152 mm) past both sides and the front of the
31、rethermalizing appliance and shall not incorporate side curtainsor partitions. Makeup air shall be delivered through faceregisters or from the space, or both.6.4 Data Acquisition System, for measuring energy andtemperatures, capable of multiple temperature displays updat-ing at least every 2 s.6.5 F
32、low Meter, for measuring total water consumption ofthe appliance. Shall have a resolution of 0.01 gal (0.04 L) andan uncertainty of 0.01 gal (0.04 L) at a flow rate as low as 0.2gpm (0.8 lpm).6.6 Gas Meter, for measuring the gas consumption of awater-bath rethermalizer, shall be a positive displacem
33、ent typewith a resolution of at least 0.01 ft3(0.0003 m3) and amaximum uncertainty no greater than 1 % of the measuredvalue for any demand greater than 2.2 ft3(0.06 m3) per hour. Ifthe meter is used for measuring the gas consumed by the pilotlights, it shall have a resolution of at least 0.01 ft3(0.
34、0003 m3)and a maximum uncertainty no greater than 2 % of themeasured value.6.7 Pressure Gage, for monitoring gas pressure. Shall havea range of 0 to 15 in. H2O (0 to 3.7 kPa), a resolution of 0.5 in.H2O (125 kPa), and a maximum uncertainty of 1 % of themeasured value.6.8 Stop Watch, with a 1-s resol
35、ution.F2473 1226.9 Thermocouple Probe(s), industry standard type T ortype K thermocouples capable of immersion, with a range offrom 50 to 400F (10 to 204C) and an uncertainty of 61F(60.5C).6.10 Temperature Sensor, for measuring natural gas tem-perature in the range of 50 to 100F (10 to 38C) with anu
36、ncertainty of 61F (60.5C).6.11 Watt-Hour Meter, for measuring the electrical energyconsumption of a water-bath rethermalizer, shall have a reso-lution of at least 10 Wh and a maximum uncertainty no greaterthan 1.5 % of the measured value for any demand greater than100 W. For any demand less than 100
37、 W, the meter shall havea resolution of at least 10 Wh and a maximum uncertainty nogreater than 10 %.7. Reagents and Materials7.1 Water used shall have a maximum hardness of threegrains per gallon. Distilled water may be used.7.2 New England Clam Chowder Soup, refrigerated, readyto use, in nominal 1
38、-gal (3.8-L) vacuum packed bags or“chubs,” weighing 6.0 6 0.2 lb (2.72 6 0.09 kg) per bag. Theclam chowder shall be stabilized in a refrigerator at 38 6 2F(3 6 1C).NOTE 1Generic brand New England Clam Chowder has been provento be an acceptable product for testing by the Food Service TechnologyCenter
39、.8. Sampling and Test Units8.1 Water-Bath RethermalizerSelect a representative pro-duction model for performance testing.9. Preparation of Apparatus9.1 Measure the water-bath rethermalizers vats rethermal-izing capacity. The water-bath rethermalizers rethermalizingvat may be shaped in such a way tha
40、t simple measurements donot yield the true rethermalizing capacity. In this case, fill thewater-bath rethermalizer with water till the bottom edge of therethermalizing capacity is reached. Then, measure the volumeof water required to fill the rethermalizing capacity to the top.9.2 Install the applia
41、nce according to the manufacturersinstructions under a 4-ft (1.2-m) deep canopy exhaust hoodmounted against the wall, with the lower edge of the hood 6 ft,6 in. (1.98 m) from the floor. Position the water-bath rether-malizer with the front edge of the water in the rethermalizingvat inset 6 in. (152
42、mm) from the front edge of the hood at themanufacturers recommended working height. The length ofthe exhaust hood and active filter area shall extend a minimumof 6 in. (152 mm) past the vertical plane of both sides of thewater-bath rethermalizer. In addition, both sides of the water-bath rethermaliz
43、er shall be a minimum of 3 ft (0.9 m) from anysidewall, side partition, or other operating appliance. Theexhaust ventilation rate shall be 300 cfm per linear foot (460L/s per linear metre) of hood length. The associated heating orcooling system shall be capable of maintaining an ambienttemperature o
44、f 73 6 3F (22 6 2C) within the testingenvironment when the exhaust ventilation system is operating.9.3 The testing environment during energy tests shall bemaintained in accordance with the section on performance foropen top hot food holding equipment room specifications ofNSF/ANSI 4. NSF/ANSI 4 test
45、 room conditions are ambienttemperature of 73 6 3F (22 6 2C), no vertical temperaturegradient exceeding 1.5F/ft (2.5C/m), and maximum aircurrent velocity of 50 ft/min (0.25 m/s).9.4 Connect the water-bath rethermalizer to a calibratedenergy test meter. For gas installations, install a pressureregula
46、tor downstream from the meter to maintain a constantpressure of gas for all tests. Install instrumentation to recordboth the pressure and temperature of the gas supplied to thewater-bath rethermalizer and the barometric pressure duringeach test so that the measured gas flow can be corrected tostanda
47、rd conditions. For electric installations, a voltage regu-lator may be required during tests if the voltage supply is notwithin 62.5 % of the manufacturers “nameplate” voltage.9.5 For an electric water-bath rethermalizer, confirm (whilethe water-bath rethermalizer elements are energized) that thesup
48、ply voltage is within 62.5 % of the operating voltagespecified by the manufacturer. Record the test voltage for eachtest.NOTE 2It is the intent of the testing procedure in this test method toevaluate the performance of a water-bath rethermalizer at its rated electricvoltage. If the unit is rated dua
49、l voltage (that is, designed to operate ateither 240 or 480 V with no change in components), the voltage selectedby the manufacturer or tester, or both, shall be reported. If a water-bathrethermalizer is designed to operate at two voltages without a change inthe resistance of the heating elements, the performance of the unit (forexample, preheat time) may differ at the two voltages.9.6 For a gas water-bath rethermalizer, adjust (during maxi-mum energy input) the gas supply pressure downstream fromthe appliances pressure regulator to
