ASTM F1275-14(R2020) pdf free download

ASTM F1275-14(R2020) pdf free download.Standard Test Method for Performance of Griddles
3. Terminology
3.1 Definitions: 3.1.1 cook time, n—the time required to cook frozen hamburgers, as specified in 7.1, to a 35 6 2 % weight loss during a cooking energy efficiency test. 3.1.2 cooking energy, n—energy consumed (Btu (kJ) or kWh) by the griddle as it is used to cook hamburgers under heavy- and light-load conditions. 3.1.3 cooking energy effıciency, n—the quantity of energy imparted to the specified food product, expressed as a percent- age of energy consumed by the griddle during the cooking event. 3.1.4 cooking energy rate, n—the average rate of energy consumption (Btu/h (kJ/h) or kW) during the cooking energy efficiency tests. It refers to all loading scenarios (heavy and light). 3.1.5 cooking zone, n—the actively heated area defined of the griddle plate, from splashguard to splashguard and from splashguard to grease trough.3.1.6 energy input rate, n—the peak rate (Btu/h (kJ/h) or kW) at which an appliance will consume energy, typically reflected during preheating. 3.1.7 griddle, n—a device for cooking food in oil or its own juices by direct contact with a hot surface. 3.1.8 idle energy rate, n—the average rate of energy con- sumed (Btu/h (kJ/h) or kW) by the griddle while “holding” or maintaining the cooking surface at the thermostat set point. 3.1.9 pilot energy rate, n—the average rate of energy consumption (Btu/h (kJ/h)) by a griddle’s continuous pilot (if applicable). 3.1.10 preheat energy, n—the amount of energy consumed (Btu (kJ) or kWh) by the griddle while preheating the cooking surface from ambient room temperature to 365°F (185°C). 3.1.11 preheat rate, n—the average rate (°F/min (°C/min)) at which the cooking surface temperature is heated from ambient temperature to 365°F (185°C). 3.1.12 preheat time, n—the time required for the cooking surface to preheat from ambient room temperature to 365°F (185°C). 3.1.13 production capacity, n—the maximum rate (lb/h (kg/h)) at which the griddle can bring the specified food product to a specified “cooked” condition. 3.1.14 production rate, n—the average rate (lb/h (kg/h)) at which a griddle brings the specified food product to a specified “cooked” condition. It does not necessarily refer to the maxi- mum rate. The production rate varies with the amount of food being cooked. 3.1.15 recovery time, n—the average time from the removal of the last hamburger patty of a load until all sections of the cooking surface are back up to within 25°F (14°C) of setpoint temperature and in a ready to cook state. 3.1.16 test method, n—a definitive procedure for the identification, measurement, and evaluation of one or more qualities, characteristics, or properties of a material, product, system, or service that produces a test result. 3.1.17 uncertainty, n—the measure of systematic and preci- sion errors in specified instrumentation or the measure of repeatability of a reported test result.
4. Summary of Test Methods
4.1 The griddle is connected to the appropriate, metered energy source. The measured energy input rate is determined and checked against the rated input before continuing with any further testing. 4.2 The griddle surface temperature is monitored directly above the thermostat sensing points, and the cooking surface is calibrated to 375°F (191°C) based on these points. Additional points are monitored at predetermined locations while the griddle is idled at a nominal 375°F. 4.3 The preheat energy and time and idle energy rate are determined while the griddle is operating with the thermostats set at a calibrated 375°F (191°C). The rate of pilot energy consumption is also determined when applicable to the griddle.