ASTM F 1695 : 2003 : R2015
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Standard Test Method for Performance of Underfired Broilers
Hardcopy , PDF
22-10-2020
English
01-03-2015
Important note : Users cannot be edited or removed once added to your Multi user PDF.CONTAINED IN VOL. 15.08, 2015 Describes the evaluation of the energy consumption and cooking performance of underfired broilers.
| Committee |
F 26
|
| DocumentType |
Test Method
|
| Pages |
16
|
| ProductNote |
Reconfirmed 2015
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
1.1This test method covers the evaluation of the energy consumption and cooking performance of underfired broilers. The food service operator can use this evaluation to select an underfired broiler and understand its energy performance.
1.2This test method is applicable to gas and electric underfired broilers.
1.3The underfired broiler can be evaluated with respect to the following (where applicable):
1.3.1Energy input rate (see 10.2),
1.3.2Temperature distribution across the broiling area (see 10.3),
1.3.3Preheat energy and time (see 10.4),
1.3.4Pilot energy rate, if applicable (see 10.5),
1.3.5Cooking energy rate (see 10.6), and
1.3.6Cooking energy efficiency and production capacity (see 10.7).
1.4The 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.
1.5This 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.
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| ASTM F 2835 : 2010 : R2017 | Standard Specification for Underfired Broilers |
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| 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 : R2017 | Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels |
| ASTM D 3588 : 1998 | Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels |
| ASTM D 3588 : 1998 : R2003 | Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels |
| ASTM D 3588 : 1998 : R2011 | Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels |
| ANSI Z83.11 : 2016 | GAS FOOD SERVICE EQUIPMENT |
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