1、Designation:F299012An American National StandardStandard Test Method forCommercial Coffee Brewers1This standard is issued under the fixed designation F2990;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A n
2、umber 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 evaluation of the energyconsumption,brewing,and holding performance of commer-cial coffee brewing machines(here
3、after referred to as coffeebrewers)used in commercial and institutional facilities.Theoperator can use this evaluation to select a coffee brewer andcharacterize its energy use and performance.This test methoddoes not cover residential coffee brewers,“urn”coffee brewers(Type III),or espresso machines
4、.1.2 This test method applies to single cup(Type I)and batch(Type II)coffee brewers.The coffee brewer will be tested forthe following(where applicable):1.2.1 Maximum energy input rate,1.2.2 Heavy use brewing energy consumption,1.2.3 Production capacity,1.2.4“Ready-to-Brew”(Standby/Idle)energy rate,a
5、nd1.2.5“Energy Save Mode”(Low power)energy rate.1.3 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 onlyand are not considered standard.1.4 This standard does not purport to
6、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 Standards:2F2988 Specific
7、ation for Commercial Coffee Brewers2.2 ASHRAE Standard:ASHRAE Guideline 21986(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions:3.1.1 coffee brewer,ncommercial appliances designed toheat water and brew coffee.NOTE1Cold water is poured into a separate chamber(manually orautoma
8、tically),which is then heated up to just below the boiling point,anddirected through the filter.This process is also called automatic drip-brew.3.2 Definitions of Terms Specific to This Standard:3.2.1 brew cycle,nthe total time required to dispense asingle cup(Type I)or batch(Type II)of coffee,start
9、ing withthe initiation of a brew event by the user,and including thetime needed for the machine to recover to a“ready to brew”state.3.2.2 brew event,nthe sequence of brewing a single cup(Type I)or batch(Type II)of coffee,starting with initiation bythe user,and including the time for the remaining wa
10、ter to dripthrough the filter.3.2.3 brew energy,nenergy consumed by coffee brewerduring a brew cycle.3.2.4 warmer energy,nthe energy consumed by the platewarmer while maintaining the delivered brew volume atserving temperature.NOTE2Warmers may not be an applicable feature of single servingType I mac
11、hines.3.2.5 ready-to-brew(standby/idle)energy,nenergy re-quired by the coffee brewer to maintain“ready to brew”conditions including energy required to keep the reservoir tankat the brew set temperature.3.2.6 energy save mode,nan optional low power mode(different from the ready-to-brew state)that is
12、designed by themanufacturer to use less energy while the coffee brewer stillremains“on.”NOTE3Energy Save Modes are typically specified by the manufac-turer and outlined in the user manual.Some examples may include anautomatic reduction of tank holding temperature(for example,140)orburner temperature
13、 after a certain period of machine un-use.The manualturning off of accessories is not considered to be an Energy Save Modeunless specified by the manufacturer.3.2.7 production capacity,ncalculated maximum volumeof coffee that can potentially be brewed in one full hour andexpressed in gal/h(L/h).1Thi
14、s 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 Protocol.Current edition approved Dec.1,2012.Published February 2013.DOI:10.1520/F2990-12.2For referenced ASTM standards,visit the
15、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.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United State
16、s1 3.2.8 brew volume,nthe substantive beverage portiondelivered during a single brew event,and specified in fluidounces or gallons(millilitres or litres).3.2.9 serving temperature,nthe temperature of the bever-age delivered from a brewing machine,measured at thedispensing outlet,and expressed in degrees Farenheit(degreesCelsius).3.2.10 holding temperature,nthe measured average inter-nal temperature of a volume of dispensed beverage as main-tained by the plate warmers and expressed in degrees Far
