ASTM F 1786 : 1997 : R2016
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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 Braising Pans
Hardcopy , PDF
05-01-2022
English
02-11-2016
Important note : Users cannot be edited or removed once added to your Multi user PDF.CONTAINED IN VOL. 15.08, 2016 Calculates the energy consumption and cooking performance of braising pans.
| Committee |
F 26
|
| DocumentType |
Test Method
|
| Pages |
10
|
| ProductNote |
Reconfirmed 2016
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
1.1This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.
Note 1:Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F1047.
1.2This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:
1.2.1Maximum energy input rate (10.2).
1.2.2Capacity (10.3).
1.2.3Heatup energy efficiency and energy rate (10.4).
1.2.4Production capacity (10.4).
1.2.5Simmer energy rate (10.5).
1.2.6Surface temperature uniformity, optional, (10.6).
1.2.7Pilot energy rate (10.7).
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 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.
| ASTM F 1047 : 2017 | Standard Specification for Frying and Braising Pans, Tilting Type |
| ASTM F 2875 : 2010 : R2015 | Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods |
| ASTM F 2916 : 2019 | Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment |
| ASTM F 2875 : 2010 : R2020 | Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods |
| ASTM F 1047 : 2017 | Standard Specification for Frying and Braising Pans, Tilting Type |
| ASTM F 1047 : 2010 | Standard Specification for Frying and Braising Pans, Tilting Type |
| ASTM F 1275 : 2003 : EDT 1 | Standard Test Method for Performance of Griddles |
| ASTM F 1275 : 2003 : R2008 | Standard Test Method for Performance of Griddles |
| ASTM F 1047 : 1995 | Standard Specification for Frying and Braising Pans, Tilting Type |
| ASHRAE HDBK FUNDAMENTALS : 2013 | ASHRAE HANDBOOK - FUNDAMENTALS |
| ASTM F 1275 : 1999 | Standard Test Method for Performance of Griddles |
| ASTM F 1275 : 2014 : REDLINE | Standard Test Method for Performance of Griddles |
| ASTM F 1047 : 2004 | Standard Specification for Frying and Braising Pans, Tilting Type |
| CSA/ANSI Z83.11 : 2016 | GAS FOOD SERVICE EQUIPMENT |
| ASTM F 1275 : 2014 | Standard Test Method for Performance of Griddles |
| ASTM F 1275 : 2003 | Standard Test Method for Performance of Griddles |
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