1、Designation:F223910An American National StandardStandard Test Method forPerformance of Conveyor Broilers1This standard is issued under the fixed designation F2239;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revis
2、ion.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 andcooking performance of conveyor broilers.The food serviceoperator can use this e
3、valuation to select a conveyor broiler andunderstand its energy consumption.1.2 This test method is applicable to gas,electric,andhybrid gas/electric conveyorized broilers.This test methodcovers both units with continuously operating conveyors andbatch-style units with intermittently operating conve
4、yors.1.3 The conveyor broiler can be evaluated with respect tothe following(where applicable):1.3.1 Energy input rate(see 10.2),1.3.2 Preheat energy consumption and time(see 10.3),1.3.3 Idle energy rate and temperature uniformity(see 10.4),1.3.4 Pilot energy rate(if applicable)(see 10.5),and1.3.5 Co
5、oking energy efficiency,cooking uniformity andproduction capacity(see 10.8 and 10.9).1.4 The values stated in inch-pound units are to be regardedas standard.No other units of measurement are included in thisstandard.1.5 This test method may involve hazardous materials,operations,and equipment.This s
6、tandard does not purport toaddress all of the safety concerns,if any,associated with itsuse.It is the responsibility of the user of this standard toestablish appropriate safety and health practices and deter-mine the applicability of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM
7、 Standards:2D3588 Practice for Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z83.11 American National Standard for Gas FoodService Equipment2.3 AOAC Documents:4AOAC Official Action 950.46 Air Drying to DetermineMoisture Content of Meat and
8、Meat ProductsAOAC Official Action 960.39 Fat(Crude)or Ether Extractin Meat2.4 ASHRAE Standard:5ASHRAE Handbook of Fundamentals“Thermal and RelatedProperties of Food and Food Materials,”Chapter 30,Table1,19893.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 broiler cavity,nthat po
9、rtion of the conveyor broilerin which food products are heated or cooked.3.1.2 continuous conveyor,nbroiler with a belt or chainthat moves constantly through the broiler cavity and does nothalt during the cooking process.3.1.3 conveyor broiler,ndevice,with a continuous beltand a heat source above an
10、d below the belt,for cooking foodby high heat,usually by direct or radiant heat.Conveyorbroilers are used primarily,but not exclusively,for cookingmeats.3.1.4 cooking energy effciency,nquantity of energy im-parted to the specified food product,expressed as a percentageof energy consumed by the conve
11、yor broiler during thecooking event.3.1.5 cooking energy rate,naverage rate of energy con-sumption(Btu/h or kW)during the cooking energy efficiencytests.Refers to both loading scenarios(heavy,light).3.1.6 cooking lane,nsegment of broiler that food productpassed through as it cooks.Each position on t
12、he conveyorwhere food product is placed represents a cooking lane.1This 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 Sept.1,2010.Published Octob
13、er 2010.Originallyapproved in 2003.Last previous edition approved in 2003 as F2239 031.DOI:10.1520/F2239-10.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards
14、 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 Association of Official Analytical Chemists,1111 N.19thStreet,Arlington,VA 22209.5Available from American Society of Heating,Refrigerating,a
15、nd Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 3.1.7 cooking uniformity,ncalculated variation in cookedfood product.3.1.8 energy input rate,npeak rate at wh
16、ich a conveyorbroiler consumes energy(Btu/h or kW).3.1.9 idle energy rate,nconveyor broilers rate of energyconsumption(kW or Btu/h),when empty,required to maintainthe broilers temperature at the specified thermostat set point.3.1.10 intermittent conveyor,nbroiler that operates thebelt or chain only at the beginning or conclusion of a cookingcycle to move a batch of product through the broiler cavity.3.1.11 pilot energy rate,nrate of energy consumption(Btu/h)by a conveyor broilers continuous pilo