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Scope

1.1 This test method evaluates the energy consumption and cooking performance of griddles. The food service operator can use this evaluation to select a griddle and understand its energy efficiency and production capacity.

1.2 This test method is applicable to thermostatically controlled, single-source (bottom) gas and electric griddles.

1.3 The griddle can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (10.2),

1.3.2 Temperature uniformity across the cooking surface and accuracy of the thermostats (10.3),

1.3.3 Preheat energy and time (10.4),

1.3.4 Idle energy rate (10.5),

1.3.5 Pilot energy rate (10.6),

1.3.6 Cooking energy rate and efficiency (10.7), and

1.3.7 Production capacity and cooking surface temperature recovery time (10.7).

1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.

1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Significance and Use

The energy input rate test is used to confirm that the griddle is operating properly prior to further testing.

The temperature uniformity of the cooking surface is used by food service operators to choose a griddle that provides a uniformly cooked product.

Preheat energy and time can be useful to food service operators to manage power demands and to know how rapidly the griddle can be ready for operation.

Idle energy rate and pilot energy rate can be used to estimate energy consumption during noncooking periods.

Cooking energy efficiency is a precise indicator of griddle energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a griddle.

Production capacity is used by food service operators to choose a griddle that matches their food output requirements.

Keywords

efficiency; energy; griddle; performance; production capacity; throughput; Cooking energy efficiency (CEE); Cooking/food service equipment; Cooking/food service equipment performance; Efficiency; Electric food service equipment; Gas food service equipment; Griddles; Hamburger patty test; Specimen preparation (for testing); Temperature tests--food service equipment; Thermostat testing; Uncertainty; Water boil efficiency; ICS Number Code 91.040.20 (Buildings for commerce and industry)

To find similar documents by ASTM Volume:

15.12 (Livestock, Meat, and Poultry Evaluation Systems; Food Service Equipment)

To find similar documents by classification:

71.040.20 (Laboratory ware and related apparatus)

97.040.20 (Cooking ranges, working tables, ovens and similar appliances Including microwave ovens and stove hoods)

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