1、Designation:F152112An American National StandardStandard Test Methods forPerformance of Range Tops1This standard is issued under the fixed designation F1521;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A
2、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 cover the energy consumption andcooking performance of range tops.The food service operatorcan use this evaluation to se
3、lect a range top and understand itsenergy consumption.1.2 These test methods are applicable to gas and electricrange tops including both discreet burners and elements andhot tops.1.3 The range top can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy input rate(see 10.2),and1.
4、3.2 Pilot energy consumption(see 10.3).1.3.3 Heat-up temperature response and temperature unifor-mity at minimum and maximum control settings(see 10.4),and1.3.4 Cooking energy efficiency and production capacity(see 10.5).1.4 The values stated in inch-pound units are to be regardedas standard.The val
5、ues 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,associated with its use.It is theresponsibility of the user of this standard to establ
6、ish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2A36/A36M Specification for Carbon Structural SteelD3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gas
7、eous Fuels2.2 ASHRAE Standard:ASHRAE Guideline 2-1986(RA90)Thermal and RelatedProperties of Food and Food Materials33.Terminology3.1 Definitions:3.1.1 cooking containera vessel used to hold the foodproduct that is being heated by the cooking unit.3.1.2 cooking energyenergy consumed by the cookinguni
8、t as it is used to raise the temperature of water in a cookingcontainer under full-input rate.3.1.3 cooking energy effciencyquantity of energy input tothe water expressed as a percentage of the quantity of energyinput to the cooking unit during the full-input rate tests.3.1.4 cooking unita heating d
9、evice located on the rangetop that is powered by a single heat source comprised of eithera gas burner or an electrical element that is independentlycontrolled.3.1.5 energy input raterate(Btu/h)at which an applianceconsumes energy.3.1.6 heat-up temperature responsetemperature rise onthe surface of a
10、steel plate during the test period in accordancewith the heat-up temperature-response test.3.1.7 production capacitymaximum rate at which thecooking unit heats water in accordance with the cookingenergy-efficiency test.3.1.8 production raterate at which the cooking unit heatswater in accordance with
11、 the cooking energy-efficiency test.3.1.9 rangea device for cooking food by direct or indirectheat transfer from one or more cooking units to one or morecooking containers.3.1.10 temperature uniformitythe comparison of indi-vidual temperatures measured on the surface of a steel plate atthe end of th
12、e test period in accordance with the heat-uptemperature-response test.3.1.11 uncertaintymeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.1These test methods are under the jurisdiction ofASTM Committee F26 on FoodService Equip
13、ment and are the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved Oct.1,2012.Published December 2012.Originallyapproved in 1994.Last previous edition approved in 2008 as F1521 03(2008).DOI:10.1520/F1521-12.2For referenced ASTM standards,visit t
14、he 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.3See ASHRAE Handbook of Fundamentals,Chapter 30,Table I,1989,availablefrom American Society of Heating,R
15、efrigeration,and Air-Conditioning Engineers,1791 Tullie Circle NE,Atlanta,GA 30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 4.Summary of Test Methods4.1 The range to be tested is connected to the appropriatemetered energy source.Th
16、e energy input rate is determined foreach type of cooking unit on the range top and for the entirerange top(all cooking units operating at the same time)toconfirm that the range top is operating within 5.0%of thenameplate energy input rate.The pilot energy consumption isalso determined when applicable to the range being tested.4.2 Thermocouples are attached to a circular steel platewhich is then placed on the cooking unit to be tested.Theheat-up temperature response of the cooking unit at themin