1、Designation:F247312An 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 of la
2、st 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-bath retherma
3、lizers.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 evaluated withres
4、pect 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 efficiency(10.8).1.4 This test
5、 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 not purport to address a
6、ll 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:2D3588 Practice for Calc
7、ulating 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;Chapter6,Table2Thermodynamic Properties of Water at SaturationASHRAE Guideline 2-
8、1986(RA90)Engineering Analysisof Experimental Data2.4 NSF Standards:5NSF Listing-Food Equipment and Related,Components andMaterialNSF/ANSI 4 Commercial Cooking,Rethermalization andPowered Hot Food Holding and Transport Equipment3.Terminology3.1 Definitions:3.1.1 auto-fill,nwater height sensor device
9、 that activates afresh water fill solenoid when the water level in the rethermal-izer 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 rate of energy consumed(Btu/h or kW)by the
10、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 consump-tion(Btu/h(kJ/h)by a water-bath rethermaliz
11、ers 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.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipmen
12、t and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy 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 websit
13、e,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 American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036.4Available from
14、American Society of Heating,Refrigerating,and Air-Conditioning 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.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19
15、428-2959.United States1 3.1.7 preheat rate,naverage rate(F/min)at which thewater vat temperature is heated from ambient temperature tothe rethermalizers calibrated thermostat(s)set point.3.1.8 preheat time,ntime required for the water vat to heatfrom ambient room temperature to the calibrated thermo
16、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,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 rethermali
