1、Designation:F160514An American National StandardStandard Test Method forPerformance of Double-Sided Griddles1This standard is issued under the fixed designation F1605;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last r
2、evision.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 andcooking performance of double-sided griddles.The food ser-vice operator can use
3、 this evaluation to select a double-sidedgriddle and understand its energy efficiency and productivity.1.2 This test method is applicable to thermostaticallycontrolled,double-sided gas and electric(or combination gasand electric)contact griddles with separately heated topsurfaces.1.3 The double-side
4、d griddle can be evaluated with respectto the following(where applicable):1.3.1 Energy input rate(10.2);1.3.2 Temperature uniformity across the cooking surface(s)and thermostats accuracy(10.3);1.3.3 Preheat energy and time(10.4);1.3.4 Idle energy rate(10.5);1.3.5 Pilot energy rate,if applicable(10.6
5、);1.3.6 Cooking energy rate and efficiency(10.7);and1.3.7 Production capacity and cooking surface temperaturerecovery time(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 infor
6、mation onlyand are not considered standard.1.5 This standard does not 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
7、limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous FuelsF1919 Specification for Griddles,Single-Sided and Double-Sided,Gas and Electric2.2 ANSI Standard:3ANSI Z83.11 American National Stan
8、dard for Gas FoodService Equipment2.3 ASHRAE Document:4ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions:3.1.1 cook time,nthe time required to cook frozenhamburgers,as specified in 7.4,to a 35 6 2%weight lossduring a cooking energy efficiency test.3.1.
9、2 cooking energy,nenergy consumed by the double-sided griddle as it is used to cook hamburger patties underheavy-and light-load conditions.3.1.3 cooking energy effciency,na quantity of energyimparted to the hamburgers,expressed as a percentage ofenergy consumed by the double-sided griddle during the
10、cooking event.3.1.4 cooking energy rate,nthe average rate of energyconsumption(Btu/h(kJ/h)or kW)during the cooking energyefficiency tests.It refers to all loading scenarios(heavy andlight).3.1.5 cooking zone,nthe heated area defined by the insideperimeter(18-in.for the outside edge)of the upper cook
11、ingsurface when in the lowered position.3.1.6 double-sided griddle,na device for cooking food bydirect contact with two actively heated surfaces.3.1.7 energy input rate,nthe peak rate at which a double-sided griddle consumes energy(Btu/h(kJ/h)or kW).3.1.8 idle energy rate,nthe average rate of energy
12、 con-sumed(Btu/h(kJ/h)or kW)by the double-sided griddle while“holding”or“idling”the cooking surface at the thermostat setpoint.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
13、Protocol.Current edition approved April 1,2014.Published September 2014.Originallyapproved in 1995.Last previous edition approved in 2007 as F1605 95(2007).DOI:10.1520/F1605-14.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For A
14、nnual 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,http:/www.ansi.org.4Available from American Society of Heating,Refrigerating,and Air-Co
15、nditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329,http:/www.ashrae.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.9 pilot energy rate,nthe average rate of energyconsumption(Btu/h(kJ/h)by a double-sided gridd
16、les con-tinuous pilot(if applicable).3.1.10 preheat energy,nthe amount of energy consumedby the double-sided griddle while preheating the cookingsurface from ambient room temperature to 340F(171C).3.1.11 preheat rate,nthe average rate(F/min(C/min)at which the cooking surface temperature of the double-sidedgriddle is heated from ambient temperature to 340F(171C).3.1.12 preheat time,nthe time required for the cookingsurface to preheat from ambient room temperature to 340F(171C).3.1.13 production c
