1、Designation:F202201(Reapproved 2013)An American National StandardStandard Test Method forPerformance of Booster Heaters1This standard is issued under the fixed designation F2022;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the yea
2、r 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 efficiency,energyconsumption and water heating performance of booster heat-ers.T
3、he food service operator can use this evaluation to selecta booster heater and understand its energy consumption.1.2 This test method is applicable to electric,gas,and steampowered booster heaters.1.3 The booster heater can be evaluated with respect to thefollowing(where applicable):1.3.1 Energy inp
4、ut rate(9.2).1.3.2 Pilot energy rate(9.3).1.3.3 Flow capacity rate,energy rate,and energy efficiencywith 110F(43.3C)and 140F(60.0C)supply to the boosterheater inlet(9.4).1.3.4 Thermostat calibration(9.5).1.3.5 Energy rate and energy efficiency at 50%of flowcapacity rate with 110F(43.3C)and 140F(60.0
5、C)supplyto the booster heater inlet(9.6).1.3.6 Preheat energy and time(9.7).The preheat test is notapplicable to booster heaters built without water storage andwill not have auxiliary water storage connected to the boosterheater to complete the water heating system.1.3.7 Idle(standby)energy rate(9.8
6、).1.4 The values stated in inch-pound units are to be regardedas standard.The SI units in parentheses are for informationonly.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 establish appro
7、-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 Calculating Heat Value,CompressibilityFactor,and Relative Density of Gaseous Fuels2.2 ANSI Standard:3ANSI Z223.1-1996 National Fuel
8、 Gas Code2.3 ASHRAE Handbook:4ASHRAE 1993 Fundamentals Handbook2.4 ASHRAE Guideline:4ASHRAE Guideline 2-1986(RA90)Engineering Analysisof Experimental Data2.5 NSF Standards:5NSF ListingFood Equipment and Related Componentsand MaterialANSI/NSF 3-1996 Commercial Spray-Type DishwashingMachines and Glass
9、washing MachinesANSI/NSF 5-1992 Water Heaters,Hot Water SupplyBoilers,and Heat Recovery EquipmentANSI/NSF 26-1980 Pot,Pan,and Utensil Washers3.Terminology3.1 Definitions:3.1.1 booster heater,na water heater that raises thebooster heater inlet water supply temperature(typically 110Fto 140F(43.3C to 6
10、0C)to 180F(82.2C)or more toprovide high temperature sanitizing rinse water for a dish-washer machine.3.1.2 dishwasher machine,n(hereafter referred to as dish-washer)machine that uniformly washes,rinses,and heatsanitizes eating and drinking utensils.The machine shall be1This test method is under the
11、jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved June 1,2013.Published August 2013.Originallyapproved in 2001.Last previous edition approved in 2007 as F2022 01(2007).DOI:10
12、.1520/F2022-01R13.2For 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 Document Summary page onthe ASTM website.3Available from American National Standards Inst
13、itute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.4Available from American Society of Heating,Refrigerating,and Air-Conditioning Engineers,Inc.(ASHRAE),1791 Tullie Circle,NE,Atlanta,GA30329,http:/www.ashrae.org.5Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.
14、,AnnArbor,MI 48113-0140,http:/www.nsf.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 capable of removing physical soil from properly racked andpre-scraped items,and sanitizing multi-use eating and drinkingutensils.3.1.3 uncertainty,n
15、measure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.2 Definitions of Terms Specific to This Standard:3.2.1 batch water flowintermittent mode of water deliveryat specified flow rate and elapse time.This is the typical styleof w
16、ater delivery of a booster heater supplying final rinse waterto a door type dishwasher machine.3.2.2 booster heater energy effciencyquantity of energyimparted to the water while heating,expressed as a percentageof total amount of energy consumed by the booster heaterduring the capacity tests.3.2.3 booster heater inletthe point of connection on thebooster heater for the water line from the primary supply to thebooster heater.3.2.4 booster heater outletthe point of connection on thebooster heater