ASTM F1786-97(2021) PDF

Overview

ASTM F1786-97(2021), Standard Test Method for Performance of Braising Pans, provides a comprehensive method for evaluating the energy consumption and cooking performance of braising pans, also known as tilting skillets. This standard is applicable to both self-contained gas and electric braising pans commonly used in commercial kitchens, including restaurants, institutional food service, and catering operations. By establishing uniform test procedures, it enables food service operators and equipment manufacturers to assess key performance metrics and make informed decisions regarding the selection, specification, and energy management of braising pans.

Key Topics

• Maximum Energy Input Rate Confirms that the braising pan operates within 5% of the manufacturer's rated input. This safeguards reliable testing, highlights any power supply issues, and supports power demand management for kitchen operations.
• Capacity Testing Measures the maximum food volume the pan can hold (fill-to-spill capacity) and determines "testing capacity" for subsequent performance assessments. Helps operators select pan sizes suited to their operational needs.
• Production Capacity Assesses the pan’s throughput by measuring the rate at which the equipment can bring a specified food quantity to a target temperature. Critical for matching production needs.
• Heatup Energy Efficiency and Energy Rate Evaluates how effectively the braising pan uses energy to heat food, expressed as the percentage of energy transferred to the product. Also measures the average rate of energy consumption.
• Simmer Energy Rate Quantifies the energy needed to maintain food at a specified simmer temperature, supporting operational efficiency and cost estimation.
• Surface Temperature Uniformity (Optional) Measures evenness of heating across the pan’s cooking surface, a key factor for griddling applications.
• Pilot Energy Rate Applicable to gas braising pans with standing pilots – measures energy consumption during non-cooking periods, useful for estimating standby energy costs.

Applications

The test methods outlined in ASTM F1786-97(2021) have several practical benefits for commercial food service operations, manufacturers, and energy managers:

• Equipment Selection: Food service operators can choose braising pans based on energy performance, capacity, and throughput that align with their menu and volume requirements.
• Performance Benchmarking: Standardized test results enable apples-to-apples comparison of different models or brands, supporting objective procurement decisions.
• Energy Management: Precise measurement of energy input, efficiency, and standby usage assists in predicting operational costs and optimizing kitchen energy demand.
• Compliance and Quality Assurance: Manufacturers and specifiers can demonstrate compliance with recognized international standards, reinforcing product quality and safety.
• Sustainability Initiatives: Understanding energy efficiency contributes to sustainability efforts by identifying equipment with lower environmental impact over its lifecycle.

Related Standards

For comprehensive evaluation, ASTM F1786-97(2021) is referenced alongside several industry standards and guidelines:

• ASTM F1047 - Specification for Frying and Braising Pans, Tilting Type
• ASTM F1275 - Test Method for Performance of Griddles (useful for surface temperature uniformity procedures)
• ANSI Z83.11 - American National Standard for Gas Food Service Equipment
• ASHRAE Guideline 2-1986 (RA90) - Engineering Analysis of Experimental Data
• ASHRAE Handbook of Fundamentals - Thermodynamic properties data

These documents complement ASTM F1786 by providing additional definitions, apparatus specifications, test methods, and guidance for accurately assessing performance and safety.

Keywords: ASTM F1786, braising pan performance, test method, energy efficiency, capacity testing, production capacity, surface temperature uniformity, energy input rate, commercial kitchen equipment, food service standards.