1、Designation:F287510(Reapproved 2015)An American National StandardStandard Guide forLaboratory Requirements Necessary to Test CommercialCooking and Warming Appliances to ASTM Test Methods1This standard is issued under the fixed designation F2875;the number immediately following the designation indica
2、tes the year oforiginal adoption or,in the case of revision,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 The scope of this guide includes the laboratory and
3、organizational requirements to test commercial cooking andwarming appliances(for example,griddles,fryers,ovens,steam cookers,and hot food holding cabinets)for preheatenergy consumption and time,idle energy rate,cooking-energyefficiency,and production capacity,in accordance with theappropriate ASTM t
4、est methods under the jurisdiction ofCommittee F26,including the following:Test MethodF1275Test MethodF1361Test MethodsF1484Test MethodF1496Test MethodsF1521Test MethodF1605Test MethodF1639Test MethodF1695Test MethodF1784Test MethodF1785Test MethodF1786Test MethodF1787Test MethodF1817Test MethodF196
5、4Test MethodF1965Test MethodF1991Test MethodF2093Test MethodF2140Test MethodF2142Test MethodF2144Test MethodF2237Test MethodF2238Test MethodF2239Test MethodF2380Test MethodF24731.2 The values stated in inch-pound units are to be regardedas standard.The values given in parentheses are mathematicalcon
6、versions to SI units that are provided for information onlyand are not considered standard.1.3 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
7、 and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2F1275 Test Method for Performance of GriddlesF1361 Test Method for Performance of Open Deep FatFryersF1484 Test Methods for Performance of Steam CookersF1496 Test Method for Performance
8、 of Convection OvensF1521 Test Methods for Performance of Range TopsF1605 Test Method for Performance of Double-SidedGriddlesF1639 Test Method for Performance of Combination Ovens(Withdrawn 2012)3F1695 Test Method for Performance of Underfired BroilersF1784 Test Method for Performance of a Pasta Coo
9、kerF1785 Test Method for Performance of Steam KettlesF1786 Test Method for Performance of Braising PansF1787 Test Method for Performance of Rotisserie OvensF1817 Test Method for Performance of Conveyor OvensF1964 Test Method for Performance of Pressure FryersF1965 Test Method for Performance of Deck
10、 OvensF1991 Test Method for Performance of Chinese(Wok)RangesF2093 Test Method for Performance of Rack OvensF2140 Test Method for Performance of Hot Food HoldingCabinetsF2142 Test Method for Performance of Drawer WarmersF2144 Test Method for Performance of Large Open VatFryersF2237 Test Method for P
11、erformance of Upright OverfiredBroilersF2238 Test Method for Performance of Rapid Cook OvensF2239 Test Method for Performance of Conveyor BroilersF2380 Test Method for Performance of Conveyor Toasters1This guide is under the jurisdiction of ASTM Committee F26 on Food ServiceEquipment and is the dire
12、ct responsibility of Subcommittee F26.06 on Productivityand Energy Protocol.Current edition approved March 1,2015.Published May 2015.Originallyapproved in 2010.Last previous edition approved in 2010 as F2875 10.DOI:10.1520/F2875-10R15.2For referenced ASTM standards,visit the ASTM website,www.astm.or
13、g,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3The last approved version of this historical standard is referenced onwww.astm.org.Copyright ASTM International,100 Barr Harbor Dr
14、ive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 F2473 Test Method for Performance of Water-Bath Rether-malizers3.Terminology3.1 Definitions:3.1.1 cooking-energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the app
15、liance during the cooking event.3.1.2 cooking energy rate,naverage rate of energy con-sumption during the cooking-energy efficiency tests,Btu/h(kJ/h)or kW.3.1.3 energy input rate,npeak rate at which an applianceconsumes energy,Btu/h(kJ/h)or kW.3.1.4 idle energy rate,nan appliances rate of energycons
16、umption while maintaining a ready-to-cook or hold state ata specified thermostat set point,Btu/h(kJ/h)or kW,.3.1.5 pilot energy rate,nrate of energy consumption by anappliances continuous pilot(if applicable),Btu/h(kJ/h).3.1.6 preheat energy,namount of energy consumed by theappliance while warming the cooking or holding area fromambient temperature to the specified thermostat set point,Btu(kJ)or kWh.3.1.7 preheat time,ntime required for the appliance towarm the cooking or holding area from ambie
