1、Designation:F279515An American National StandardStandard Test Method forPerformance of Self-Contained Soft Serve and ShakeFreezers1This standard is issued under the fixed designation F2795;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revis
2、ion,the year 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 evaluates the energy consumption andperformance of soft serve ice cream and shake freezers
3、.Thefood service operator can use this test to evaluate and select anappropriate soft serve or shake freezer and understand itsenergy consumption and production capabilities.1.2 This test method applies to the following types of softserve and shake freezers:(any of which may or may not havea reservo
4、ir for liquid mix).Included in these test methods areconventional and heat-treatment freezers.The unit may includeseparate refrigeration systems for the frozen product and freshmix and may be either air-cooled or water-cooled.1.3 The soft serve/shake freezers will be tested for thefollowing(where ap
5、plicable):1.3.1 Maximum power input,or maximum current draw,1.3.2 Initial freeze-down energy consumption and duration,1.3.3 Heavy-use energy consumption,1.3.4 Production capacity,1.3.5 Overrun,1.3.6 Impact performance,1.3.7 Idle energy rate,and1.3.8 Heat treat cycle energy consumption(if applicable)
6、.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 information onlyand are not considered standard.1.5 This standard does not purport to address all of thesafety concerns,if any,associ
7、ated 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:2F1604 Specification for Freezers,Ice Cream,Soft Serve,Shake2.
8、2 Code of Federal Regulations:321 CFR 135.110 Ice cream and frozen custard2.3 NSF/ANSI Standard:4NSF/ANSI 6 Dispensing freezers2.4 ASHRAE Guideline:5ASHRAE Guideline 2-2005(RA90)Engineering Analysisof Experimental Data3.Terminology3.1 Definitions:3.1.1 air cooled,na freezer which uses air passing ov
9、er amain condenser in the freezer cylinder refrigeration system.3.1.2 combination,na freezer employing two main com-pressors and two main condensers with one or two condenserfan motors and two separate freezer doors(that is,one for softserve and another for shake),designed to dispense shake andsoft
10、serve product in the same footprint.3.1.3 freeze-down energy,namount of energy consumed(kWh)by the soft serve or shake freezer while cooling theproduct to a servable temperature.3.1.4 freeze-down time,ntime required for the soft serveor shake freezer while cooling the product to a servabletemperatur
11、e.3.1.5 heat treatcool phase,nportion of the heat treatcycle which involves cooling the product from 150F(65C)to 41F(5C)within a period of 120 min or less.1This test method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.0
12、6 onProductivity and Energy Protocol.Current edition approved March 1,2015.Published April 2015.Originallyapproved in 2011.Last previous edition approved in 2011 as F2795 11.DOI:10.1520/F2795-15.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at ser
13、viceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from U.S.Government Printing Office Superintendent of Documents,732 N.Capitol St.,NW,Mail Stop:SDE,Washington,DC 20401,http:/www.access.gpo.gov.4Available from
14、American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.5Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329,http:/www.ashrae.org.Copyright ASTM International,100 B
15、arr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.6 heat treatheat phase,nportion of the heat treatcycle which involves elevating product temperature from41F(5C)to 150F(66C)within a period of 90 min.3.1.7 heat treathold phase,nportion of the heat treatcycle which involv
16、es holding the product above a 150F(66C)for a period of at least 30 min.3.1.8 heat-treatment freezers,nas defined in SpecificationF1604,operate as conventional freezers and heat all product to150F(66C)minimum for at least 30 min daily to destroyundesirable microorganisms.3.1.9 ice cream or ice-cream(originally,iced cream),nafrozen dessert made from dairy products,such as milk andcream,combined with flavorings and sweeteners,such assugar,and possible other ingredients.(21 CFR 135.110)3.1.10 idle
