ASTM F1484-18(2023) PDF
Standard Test Methods for Performance of Steam Cookers
Standard Test Methods for Performance of Steam Cookers
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 24
- Дата публикации:
- 1 июня 2023 г.
- Издание:
- F1484
- ICS:
- 97.040.20
SIGNIFICANCE AND USE 5.1 The maximum energy input rate test is used to confirm that the steam cooker is operating at the manufacturer's rated input. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. 5.2 Preheat energy and duration can be useful to food service operators for managing power demands and knowing how quickly the steam cooker can be ready for operation. 5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption. 5.4 Green pea cooking energy efficiency is an indicator of steam cooker energy performance when cooking frozen products under various loading conditions. This allows the food service operator to consider energy costs when selecting a steam cooker. 5.5 Potato cooking energy efficiency is an indicator of steam cooker energy performance when cooking foods that require long cook times (for example, potatoes, beans, rice, lasagna or casserole rethermalization). The test demonstrates the difference in energy efficiency between pressure and pressureless steam cookers for this type of cooking event. The information may help a food service operator to evaluate what type of steamer to select (pressure versus pressureless versus dual pressure mode) from an energy performance perspective. 5.6 Green pea production capacity and potato production capacity can be used by food service operators to choose a steam cooker to match their particular food output requirements. 5.7 Water consumption characterization is useful for estimating water and sewerage costs associated with appliance operation. 5.8 Condensate temperature measurement is useful to verify that the temperature does not exceed regional building code limits. 5.9 Cooking uniformity provides information regarding the steamer’s ability to cook food at the same rate throughout the steamer’s compartment. SCOPE 1.1 These test methods evaluate the energy consumption and cooking performance of steam cookers. The food service operator can use this evaluation to select a steam cooker and understand its energy consumption. 1.2 These test methods are applicable to the following steam cookers: high-pressure, low-pressure, pressureless and vacuum steam cookers (Specification F1217 Grades A, B, C and D); convection and non-convection steam cookers; steam cookers with self-contained gas-fired, electric, or steam coil steam generators, and those connected directly to an external potable steam source (Specification F1217 Styles i, ii, iii, and iv). The steam cookers will be tested for the following (where applicable): 1.2.1 Maximum energy input rate (see 10.2). 1.2.2 Preheat energy consumption and duration (see 10.3). 1.2.3 Idle energy rate (see 10.5). 1.2.4 Pilot energy rate (see 10.6). 1.2.5 Frozen green pea cooking energy efficiency (see 10.8). 1.2.6 Frozen green pea production capacity (see 10.8). 1.2.7 Whole potato cooking energy efficiency (see 10.9). 1.2.8 Whole potato production capacity (see 10.9). 1.2.9 Water consumption (see 10.7, 10.9, and 10.10). 1.2.10 Condensate temperature (see 10.8 and 10.9). 1.2.11 Cooking uniformity (see 10.11). 1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only. 1.4 This standard may involve hazardous materials, operations, and equipment. It does not 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organiza...
Abstract
Overview
ASTM F1484-18(2023), "Standard Test Methods for Performance of Steam Cookers," is a comprehensive international standard developed by ASTM International for evaluating the energy consumption and cooking performance of commercial steam cookers. This standard is essential for food service operators, equipment specifiers, and manufacturers who require reliable and comparable performance data when selecting or benchmarking steam cooking appliances. The test methods apply to various steam cooker types, including high-pressure, low-pressure, pressureless, vacuum, convection, non-convection, and units with different steam generation options such as gas-fired, electric, or external potable steam sources.
Key Topics
- Maximum Energy Input Rate: Confirms that the appliance operates at its rated input, detecting issues with electricity, gas, or steam supply.
- Preheat Energy and Duration: Evaluates the time and energy required for a steam cooker to reach operational readiness. Useful for scheduling and power management in busy kitchens.
- Idle and Pilot Energy Rates: Provides data on energy used when maintaining temperature or pressure while not actively cooking. Helps estimate baseline energy costs.
- Cooking Energy Efficiency: Measures how effectively the steam cooker transfers energy to food, using frozen green peas and potatoes under specified conditions.
- Production Capacity: Establishes the food output capabilities-critical for matching equipment to volume requirements.
- Water Consumption: Assesses water usage during operation, contributing to accurate utility cost projections.
- Condensate Temperature: Ensures compliance with regional codes regarding drain temperatures, supporting safe and lawful installation.
- Cooking Uniformity: Reports on the consistency of cooking throughout the steam cooker’s compartment, important for food quality assurance.
Applications
Implementing ASTM F1484-18(2023) delivers practical value in food service equipment procurement and operation:
- Equipment Selection: Provides standardized performance results (energy input, efficiency, and production ratings), enabling side-by-side comparisons of different steam cookers before purchase.
- Operational Efficiency: By understanding preheat, idle, and pilot energy rates, operators can manage scheduling and reduce unnecessary energy consumption.
- Cost Management: Accurate metrics for energy and water consumption help kitchen managers estimate and control utility expenses, directly impacting operational budgets.
- Regulatory Compliance: Test methods for condensate temperature help ensure that appliances meet plumbing code requirements.
- Customization of Kitchen Solutions: Testing both pressure and pressureless (and dual mode) cookers supports informed choices matching specific cooking profiles-e.g., high output vs. long cook foods like beans or casseroles.
- Sustainability Goals: Efficient units identified through testing can support energy and water conservation initiatives.
Related Standards
Understanding ASTM F1484-18(2023) is enhanced by referencing these related documents and standards:
- ASTM F1217: Specification for Cooker, Steam-classification and terminology frequently referenced for defining cooker types and load configurations in ASTM F1484.
- ASHRAE Handbook: Provides relevant tables for thermal properties of food and water, essential for energy efficiency calculations.
- ASTM D3588: Used for calculating the heat value of gaseous fuels, pertinent for gas-driven equipment testing.
- World Trade Organization TBT Principles: This standard follows WTO guidelines for international standardization, ensuring consistency and global applicability.
Keywords: steam cooker performance, energy efficiency, water consumption, commercial kitchen equipment, food service standards, ASTM, testing methods, steam cooking, equipment selection, utility cost estimation.
By applying ASTM F1484-18(2023), food service professionals and manufacturers can ensure that steam cookers meet performance, efficiency, and safety expectations, thus supporting both operational excellence and regulatory compliance.
Технические детали
- Технический комитет
- F26 - Food Service Equipment
- SKU
- ASTM F1484-18(2023)
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