ASTM F 1484 : 2018 : R2023
Current
The latest, up-to-date edition.
Standard Test Methods for Performance of Steam Cookers
Hardcopy , PDF
English
18-07-2023
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
F 26
|
| DocumentType |
Test Method
|
| Pages |
24
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
| Supersedes |
1.1These 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.
1.2These 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):
1.2.1Maximum energy input rate (see 10.2).
1.2.2Preheat energy consumption and duration (see 10.3).
1.2.3Idle energy rate (see 10.5).
1.2.4Pilot energy rate (see 10.6).
1.2.5Frozen green pea cooking energy efficiency (see 10.8).
1.2.6Frozen green pea production capacity (see 10.8).
1.2.7Whole potato cooking energy efficiency (see 10.9).
1.2.8Whole potato production capacity (see 10.9).
1.2.9Water consumption (see 10.7, 10.9, and 10.10).
1.2.10Condensate temperature (see 10.8 and 10.9).
1.2.11Cooking uniformity (see 10.11).
1.3The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4This 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.
1.5This 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 Organization Technical Barriers to Trade (TBT) Committee.
| ASTM F 1217 : 2017 : R2023 | Standard Specification for Cooker, Steam |
| ASTM F 2875 : 2010 : R2020 | Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods |
| ASTM F 1704 : 2012 : R2022 | Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems |
| ASTM F 2916 : 2019 | Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment |
| ASTM D 3588 : 1998 : R2017 : EDT 1 | Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels |
| ASTM D 3588 : 1998 : R2024 : EDT 1 | Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels |
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