1、Designation:F148415An American National StandardStandard Test Methods forPerformance of Steam Cookers1This standard is issued under the fixed designation F1484;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision
2、.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 These test methods evaluate the energy consumptionand cooking performance of steam cookers.The food serviceoperator can use this evaluat
3、ion to select a steam cooker andunderstand its energy consumption.1.2 These test methods are applicable to the following steamcookers:high-pressure,low-pressure,pressureless and vacuumsteam cookers(Specification F1217 Grades A,B,C and D);convection and non-convection steam cookers;steam cookerswith
4、self-contained gas-fired,electric,or steam coil steamgenerators,and those connected directly to an external potablesteam source(Specification F1217 Styles i,ii,iii,and iv).Thesteam cookers will be tested for the following(where appli-cable):1.2.1 Maximum energy input rate(see 10.2).1.2.2 Preheat ene
5、rgy consumption and duration(see 10.3).1.2.3 Idle energy rate(see 10.5).1.2.4 Pilot energy rate(see 10.6).1.2.5 Frozen green pea cooking energy efficiency(see 10.8).1.2.6 Frozen green pea production capacity(see 10.8).1.2.7 Whole potato cooking energy efficiency(see 10.9).1.2.8 Whole potato producti
6、on capacity(see 10.9).1.2.9 Water consumption(see 10.7,10.9,and 10.10).1.2.10 Condensate temperature(see 10.8 and 10.9).1.2.11 Cooking uniformity(see 10.11).1.3 The values stated in inch-pound units are to be regardedas standard.The SI units given in parentheses are for informa-tion only.1.4 This st
7、andard may involve hazardous materials,operations,and equipment.It does not address all of the safetyconcerns,if any,associated with its use.It is the responsibilityof the user of this standard to establish appropriate safety andhealth practices and determine the applicability of regulatorylimitatio
8、ns prior to use.2.Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous FuelsF1217 Specification for Cooker,Steam2.2 ASHRAE Documents:3ASHRAE Handbook of Fundamentals Thermal and RelatedProperties of Food and Food Mate
9、rials,Chapter 30,Table1,1989ASHRAE Handbook of Fundamentals ThermodynamicProperties of Water at Saturation,Chapter 6,Table 2,19892.3 Other Document:4Development and Application of a Uniform Testing Proce-dure for Steam Cookers3.Terminology3.1 Definitions:3.1.1 boiler,nself-contained vessel,separate
10、from thecooking cavity,wherein water is boiled to produce steam forthe steam cooker.Also called a steam generator.3.1.2 condensate,nmixture of condensed steam and cool-ing water,exiting the steam cooker and directed to the floordrain.3.1.3 cooking energy effciency,nquantity of energy im-parted to th
11、e specified food product expressed as a percentageof energy consumed by the steam cooker during the cookingevent.3.1.4 cooking energy rate,naverage rate of energy con-sumption(kBtu/h or kW)during the cooking energy efficiencytest.Refers to any loading scenario in the green pea or potatoload tests.3.
12、1.5 electric energy rate,nrefers to rate of electric energyconsumption(kW)by steam cookers whose primary fuelsource is not electricity(for example,gas).Electric energy is1These test methods are under the jurisdiction ofASTM Committee F26 on FoodService Equipment and is the direct responsibility of S
13、ubcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Nov.1,2015.Published February 2016.Originallyapproved in 1993.Last previous edition approved in 2012 as F1484 12.DOI:10.1520/F1484-15.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Custo
14、mer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from American Society of Heating,Refrigerating and Air Condition-ing Engineers,Inc.,1791 Tullie Circle,NE,Atlanta,GA 30329.4Available from the
15、 Food Service Technology Center,12949 Alcosta Blvd.,#101,San Ramon,CA 94583.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 measured and reported separately from the primary fuel energyso that the respective fuel prices can be applied to
16、estimateenergy costs.3.1.6 green pea load,n12 by 20 by 212in.(300 by 500 by65 mm)perforated hotel pan filled with 8.0 6 0.01 lb(3.6 6.005 kg)of fresh-frozen,grade A,green peas.3.1.7 high-pressure steam cooker,nsteam cooker whereincooking compartment operates between 10 and 15 psig(Speci-fication F1217 Classification Grade C).3.1.8 idle energy rate,nrate of energy consumed by thesteam cooker while maintaining the boiler or reservoir at amanufacturer-defined operating pressure or temperature withn
